This lively, salsa-like condiment has it all: heat, spice, and the zing of fresh herbs. Adjika originates from the western regions of Georgia—the country in the Caucasus, not the American state—where it was traditionally, and laboriously, made in a mortar and pestle. But today a food processor makes quick work of the task. Adjika remains such an iconic Georgian seasoning that it has been designated part of the country’s “intangible cultural heritage.”
Recipe from: Preserved: Condiments
Adjika
Ingredients
- 8 large garlic cloves (about 1½ ounces/44g), peeled
- ¼ pound fresh hot red peppers, stemmed and seeded
- 1 large red bell pepper, cored and seeded
- 1 large celery stalk, including leaves (2 ounces/54g)
- 2 cups (1 1/8 ounces/33g) coarsely chopped fresh dill
- 1½ cups (1¼ ounces/34g) coarsely chopped cilantro
- 1/3 cup (1/8 ounce/6g) coarsely chopped basil
- ¾ teaspoon ground coriander seed
- ½ teaspoon ground dried blue fenugreek
- ½ teaspoon ground dried summer savory
- ¾ teaspoon kosher salt
- ¼ cup red wine vinegar
Instructions
- Using the pulse control of a food processor, grind the garlic slightly. Coarsely chop the hot peppers, red bell pepper, and celery and add them to the garlic. Pulse again. Add the chopped and dried herbs and the salt and pulse to a medium-fine consistency.
- Transfer the mixture along with any liquid to a bowl and stir in the vinegar and salt. Cover and let stand overnight before packing into jars. Either store in the refrigerator forup to 6 months or process in a water bath for longer storage.
Makes about 1 pint.
Leave a Reply