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.
Recipe by Darra Goldstein at https://darragoldstein.com/adjika/