Timofey's Peppers

Timofey grows peppers, makes ajika, and shares the result with friends.

A cheerful page about Timofey's peppers, the ajika he makes from them, and a recipe anyone can try at home.

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Story

Timofey grows peppers, turns them into ajika, and shares the result with friends.

These peppers are the main character of the page: home-grown, fragrant, and made for a bowl of ajika that feels generous rather than complicated. The idea is simple enough to cook on a weekday and good enough to bring to a table full of friends.

Timofey grows the peppers himself.
The peppers go into ajika after harvest.
The ajika is meant for sharing with friends.

Recipe

A simple ajika recipe that lets the peppers stay in charge.

Ingredients

1 kg ripe peppers, 4 tomatoes, 1 head garlic, 1 hot pepper, 1 bunch cilantro, 1 tsp salt, 2 tbsp oil.

Prepare

Wash everything, remove stems and seeds where you want less heat, and chop the vegetables into pieces that fit your blender or grinder.

Cook

Blend the vegetables, simmer them with salt and oil for 25 to 35 minutes, then stir in chopped herbs and garlic near the end so the flavor stays bright.

Serve

Cool the ajika slightly, then serve it with bread, grilled meat, potatoes, or anything that wants a spoon of pepper-forward heat.

Tips

Keep the recipe close to the peppers and adjust heat to taste.

Balance

Add more tomatoes if the peppers are very sharp and you want a softer sauce.

Heat

Use the hot pepper sparingly if the ajika is meant for a wider group of guests.

Freshness

Herbs and garlic at the end keep the finished ajika vivid instead of flat.