Classic Spicy Abkhazian Adjika

Cooking method

1. Step 1:

   

   Gather the ingredients according to the list. In the recipe's homeland, true Abkhazian adjika is made with a mortar and pestle. These days, hardly any cook would risk processing these fiery ingredients by hand, especially with helpers like a food processor, blender, or meat grinder on hand.

2. Step 2:

   

   To follow the Abkhazian adjika method fully, the chili peppers should be wilted a little after being picked. To do this, tie the peppers in a bunch or spread them on paper in a well-ventilated room for 3-4 days. Wash the wilted pepper pods thoroughly, dry them with paper towels, cut the peppers in half, and remove the seeds and stems.

3. Step 3:

   

   Peel the garlic cloves. It's a good idea to rinse the garlic again and dry it well. The vegetables should be clean and dry, since even a tiny drop of water can spoil the preserve.

4. Step 4:

   

   Put the garlic and pepper in a blender and pulse the vegetables a few times.

5. Step 5:

   

   Add the salt and pulse again until the salt fully dissolves and the mixture is smooth.

6. Step 6:

   

   Add the khmeli-suneli and coriander and grind the mixture again. Traditional Abkhazian adjika uses fenugreek, which is hard to find, but it's part of the ready-made khmeli-suneli spice blend, which you can also use to make adjika. It's hard to grind the vegetable mixture very fine with a regular blender, so I also processed the adjika further with an immersion blender.

7. Step 7:

   

   Stir the vegetable mixture with a spoon and pack it tightly into small pre-sterilized jars, then close them with clean lids. Store the preserve in the fridge or cellar. A little time and effort, and the delicious adjika is ready. Enjoy!