Abkhazian adjika
1 serving
5 minutes
Abkhazian adjika is not just a sauce but a true legend of Caucasian cuisine that embodies its fiery character and spicy depth. It originates from sunny Abkhazia, where the combination of fresh herbs, hot peppers, and garlic creates a unique flavor chord. This sauce has a rich spiciness with hints of freshness from greens and the sharpness of wine vinegar. The aroma of spices and the slight bitterness of mustard make adjika an indispensable addition to meat dishes, vegetables, and even cheeses. It is prepared simply: fresh herbs and spices are chopped, mixed with olive oil and vinegar, then turned into a thick, aromatic paste. Adjika is not just a seasoning but a symbol of hospitality that awakens the appetite and adds brightness and individuality to any dish.
1
Thoroughly wash the greens.
2
Chop the mustard, arugula, and cilantro coarsely.
- Mustard greens: 15 g
- Cilantro: 15 g
- Rocket (arugula): 15 g
3
Chop the dill finely.
- Dill: 1 bunch
4
Combine all the greens in a deep bowl and add chopped hot pepper.
- Cayenne pepper: 25 g
5
Add coarsely chopped garlic.
- Garlic: 10 g
6
Fill with oil.
- Olive oil: 2 teaspoons
7
Add wine vinegar.
- Red wine vinegar: 1 teaspoon
8
To salt.
- Coarse sea salt: 0.5 teaspoon
9
Blend with an immersion blender until it reaches a paste-like consistency.
10
Transfer to a convenient storage container.
