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.
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.
- 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.
- 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.
- Salt: 80 g
- Blue fenugreek (utskho-suneli): 2 teaspoons
- Ground coriander: 0.5 tablespoon
- Imeretian saffron (marigold): 0.5 tablespoon
