📝 About This Recipe
Hailing from the rugged Caucasus Mountains, Adjika is a bold, aromatic pepper paste that serves as the soul of Georgian and Abkhazian cuisine. This version is a raw, concentrated explosion of flavor, combining the fiery heat of red chilies with the earthy depth of toasted walnuts and a complex bouquet of traditional spices like blue fenugreek. It is a versatile condiment that transforms simple grilled meats into a gourmet experience while offering a pungent, salty, and herbal profile that is truly addictive.
🥗 Ingredients
The Pepper Base
- 500 grams Red Fresno or Holland Chilies (partially dried for 2 days for deeper flavor)
- 1 large Red Bell Pepper (seeded and chopped to mellow the heat)
Aromatics and Body
- 2 heads Garlic (peeled, about 15-20 cloves)
- 1/2 cup Walnuts (lightly toasted to release oils)
- 1 large bunch Fresh Cilantro (including tender stems)
- 1/2 cup Fresh Purple Basil (leaves only; green basil is a fine substitute)
- 1/4 cup Fresh Dill (finely chopped)
The Spice Blend (Khmeli Suneli style)
- 2 tablespoons Blue Fenugreek (Utskho Suneli) (essential for authentic flavor)
- 2 tablespoons Ground Coriander (freshly ground if possible)
- 1 tablespoon Dried Marigold (Imeretian Saffron) (adds floral notes and color)
- 2-3 tablespoons Kosher Salt (acts as a preservative; adjust to taste)
- 1 tablespoon Red Wine Vinegar (to brighten the flavors)
👨🍳 Instructions
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1
Prepare the chilies by removing the green stems. For a very spicy Adjika, keep the seeds; for a medium heat, remove the seeds and white membranes from half of the chilies. Wear gloves to avoid skin irritation.
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2
In a dry skillet over medium heat, lightly toast the walnuts for 3-5 minutes until fragrant. Allow them to cool completely before processing.
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3
Place the garlic cloves into a food processor and pulse until finely minced.
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4
Add the prepared red chilies and the red bell pepper to the food processor. Pulse until the mixture forms a coarse, thick paste.
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5
Add the toasted walnuts to the pepper mixture. Process again until the walnuts are fully incorporated and the texture is uniform but still slightly textured.
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6
Roughly chop the fresh cilantro, purple basil, and dill. Add them to the processor and pulse until the herbs are finely flecked throughout the red paste.
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7
Transfer the mixture to a large glass or ceramic bowl. Do not use plastic, as the chilies may stain it.
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8
Stir in the blue fenugreek, ground coriander, and dried marigold. Mix thoroughly with a wooden spoon.
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9
Add the salt one tablespoon at a time. Traditional Adjika is quite salty, which helps preserve the raw ingredients. Stir well until the salt dissolves.
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10
Add the red wine vinegar and stir. This provides a necessary acidic lift to the heavy spice and garlic profile.
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11
Cover the bowl with a clean cloth and let it sit at room temperature for 2-3 hours. This allows the flavors to meld and the salt to draw out excess moisture.
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12
If the mixture seems too watery, you can drain it through a fine-mesh sieve, but authentic Adjika should be a thick, spreadable paste.
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13
Transfer the Adjika into sterilized glass jars. Press down firmly to remove air bubbles and seal tightly.
💡 Chef's Tips
Always wear gloves when handling the chilies to prevent 'hot pepper burn' on your hands or eyes. If you cannot find blue fenugreek, use regular ground fenugreek but reduce the amount by half as it is more bitter. For the most authentic flavor, let the finished Adjika mature in the refrigerator for 2-3 days before the first use. To extend shelf life, ensure the top of the paste in the jar is level and pour a thin layer of sunflower oil over it to seal out air. Avoid using a high-speed blender; you want a paste with some texture, not a liquid puree.
🍽️ Serving Suggestions
Slather onto grilled chicken (Chakhokhbili) or pork skewers (Mtsvadi) for an instant flavor upgrade. Mix a teaspoon into a bowl of Greek yogurt or Labneh to create a cooling yet spicy dip for vegetables. Stir into stews, soups, or bean dishes (like Lobio) during the final minutes of cooking. Spread a thin layer over a slice of crusty sourdough bread topped with fresh farmer's cheese. Serve alongside a platter of salty cheeses, walnuts, and fresh grapes as part of a Caucasian-style mezze.