Georgian Adjika for Winter
A moderately spicy Georgian adjika that's great with any dish! Adjika made from hot red peppers is a Georgian national condiment — an essential part of the everyday table, served with any meal.
Cooking method
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Step 1:
This step-by-step recipe will show you how to make Georgian adjika for winter at home. Gather all the ingredients on the list.
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Step 2:
Wash and clean the hot chili peppers and run them through a meat grinder.
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Step 3:
Peel the garlic and run it through the meat grinder as well.
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Step 4:
Mix the ground pepper and garlic in a deep container. Add the spices (coriander, cilantro, and khmeli-suneli). You can add walnuts, which you'll first need to shell (if using unshelled) and crush in a mortar. I didn't include walnuts in the ingredient list, since that's entirely up to your personal preference and taste — just take note and decide whether to follow my suggestion. Mix everything together.
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Step 5:
Wash and chop the herbs (parsley and dill).
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Step 6:
Sprinkle the adjika with coarse salt and pour in the 3% vinegar. You'll get a moist, thick paste that's very well suited to long-term storage — pack it into a tightly sealed glass or ceramic container and store it. When serving, spoon the adjika into a small dish and sprinkle it with fresh herbs.
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Step 7:
It'll make your main courses much tastier. Enjoy!
- I often use this adjika when serving main courses like stewed or fried meat or baked chicken or fish. It can also be served with manti, pelmeni, or vareniki — delicious. It's also ideal with some side dishes, like spaghetti or mashed potatoes. For lovers of spicy food, it's a welcome addition to everyday dishes. It's not hard to make: you can make it for a quick meal, or seal it in jars and store it in the cellar until winter. Sometimes I preserve this adjika, and sometimes, when my stash runs out, I just make it fresh again. The beauty of this dish is that you can make it any time of year, since the ingredients are always available in stores. Give it a try!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Fresh parsley - 45 kcal/100g
- Fresh dill - 38 kcal/100g
- Hot chili pepper - 40 kcal/100g
- Khmeli-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- White wine vinegar - 14 kcal/100g
