Abkhazian adjika

Wash the pepper, cut it lengthwise, remove seeds and partitions. Soak in warm water for 4 hours, changing the water every hour.

Clean the garlic, wash and sort the greens.

Pass everything through a meat grinder, add coriander and salt. It's better to add salt gradually and taste to avoid oversalting. However, keep in mind that salt acts as a preservative here: the more salt, the better the adjika will store.

Place the adjika in glass jars for storage.