Georgian Adjika
4 servings
30 minutes
Adjika is a bright and aromatic condiment rooted in Georgian culinary traditions. Its fiery flavor comes from red chili peppers enriched with cilantro, garlic, and spices. This sauce not only complements meat dishes but also transforms ordinary sides into culinary art. Historically, adjika was used to preserve the flavor of foods and add spiciness. Its texture is delicate yet rich, with a gradually unfolding taste that leaves a light spicy aftertaste. In Georgian cuisine, adjika is served with kebabs or khinkali and used as a marinade, always becoming a highlight on the table by adding vibrancy and character to dishes.
1
First, fresh hot pepper should be kept in a dark place for 1-2 days to wither.
- Red chili pepper: 200 g
2
Wash the dried pepper, dry it, and remove the seeds and partitions. Work with gloves!
- Red chili pepper: 200 g
3
Then we put all the ingredients in a blender and grind them.
- Fresh cilantro (coriander): 1 bunch
- Red chili pepper: 200 g
- Garlic: 1 head
- Dried basil: 2 tablespoons
- Dried dill: 1 tablespoon
- Ground coriander: 1.5 tablespoon
- Blue fenugreek (utskho-suneli): 2 tablespoons
- Basil: 1 bunch
- Parsley: 1 bunch
4
Add salt: about 2 tablespoons. Add salt until it stops dissolving.
- Coarse salt: 2 tablespoons
5
Transfer to a sterilized glass container and store in the refrigerator.
