Adjika
The Quirky Foodster Team
Ingredients
Method
- Remove stems from chiles (deseed for a milder version, if preferred).
- Combine chiles, garlic, coriander, dill and walnuts if using in a food processor; pulse to a coarse paste.
- Add fenugreek, ground coriander seed and salt; process again until a fairly smooth, spreadable paste forms.
- Adjust salt to taste.
- Transfer to sterilised jars; the flavour continues to develop over the following days.
Cultural Background: A fiery, aromatic chile paste from Georgia (and neighbouring Abkhazia), adjika combines hot peppers, garlic and a distinctive blend of Caucasian herbs and spices, traditionally used both as a condiment and as a seasoning paste stirred into stews and marinades.
Tips: • Wear gloves when handling this quantity of hot chiles to avoid skin irritation. • The paste can be quite intensely spicy — adjust chile quantity and seed removal to suit your heat tolerance.
Variations: • Add ripe tomatoes for a milder, more diluted table version. • Use green chiles for a green adjika variation.
Storage: Refrigerate in a sealed jar up to 2 months; the salt and spice act as natural preservatives.
Reheating: Not applicable; used cold as a condiment or stirred into hot dishes. Nutrition (per serving) Approx. 15 kcal, 0.5 g protein, 0.5 g fat, 2.5 g carbohydrate per 15 g serving.
FAQs: What is adjika traditionally used for? As a table condiment, a seasoning paste stirred into soups and stews, and a marinade base for grilled meats. How spicy is adjika? Very spicy by default, built on hot chiles as the primary ingredient — reduce quantity or remove seeds for a milder version.
- Fresh hot red chile peppers — 300 g (10.5 oz)
- Garlic cloves — 8
- Fresh coriander — 20 g (3/4 cup)
- Fresh dill — 15 g (1/2 cup)
- Ground Georgian blue fenugreek (utskho suneli) — 10 g (1 tbsp)
- Coriander seeds, ground — 5 g (1.5 tsp)
- Walnut pieces (optional) — 30 g (1/4 cup)
- Salt — 15 g (1 tbsp)
Please log in to leave a comment.