Adjika with saffron

12 servings

15 minutes

Adjika with saffron is a true treasure of Georgian cuisine, filled with the aroma of spices and fiery spiciness. This ancient sauce, traditionally used to add heat to dishes, has gained a refined hue thanks to the addition of Imeretian saffron. The bright red paste combines the fiery strength of chili with the rich flavors of garlic, ucho-suneli, and coriander, creating a harmony of spices. The taste of adjika is deep and spicy with light herbal and nutty notes. It pairs perfectly with meat, vegetables, and even bread, adding a distinctive character to each dish. It is not just a condiment but a symbol of Georgian hospitality traditionally passed down through generations, preserving the warmth of the sunny region and passion for rich aromas.

Energy value per serving

• Calories: 29.3
• Proteins: 1.3g
• Fats: 0.5g
• Carbohydrates: 5.8g

Ingredients

• Chili pepper: 0.5 kg
• Garlic: 1.5 head
• Ground coriander: 0.5 tbsp
• Utskho-suneli: 2 tsp
• Salt: 80 g
• Imeretian saffron: 0.5 tbsp

Cooking steps

1. Wash the peppers, dry them, and cut off the stems. Only the stems — all the seeds should be left inside, as they provide the main heat.

   Required ingredients:

   • Chili pepper: 0.5 kg

2. Grind the peppers in a meat grinder twice.

3. Peel the garlic and pass all the cloves through a meat grinder.

   Required ingredients:

   • Garlic: 1.5 head

4. Combine pepper and garlic, add salt, ucho-suneli, coriander, and saffron - and mix. Adjika is ready for immediate use or storage in jars.

   Required ingredients:

   • Salt: 80 g
   • Utskho-suneli: 2 teaspoons
   • Ground coriander: 0.5 tablespoon
   • Imeretian saffron: 0.5 tablespoon