Adjika is a Georgian-Abkhazian hot, spicy, but subtly flavoured dip, often used to flavour food.
Ingredients:
3kg pimento red peppers,
150g red hot chilli peppers, adjust according to own heat preference,
1 medium tomato, (grind last to push ingredients through grinder),
3 heads garlic,
75g fresh parsley, or coriander,
60ml olive oil,
2 tbsp apple cider vinegar,
tbsp fenugreek spice,
Salt to taste, (add tbsp with garlic mix, add additional after tasting when cooking combined ingredients),
2 tsp chilli flakes (optional).
Method:
Grind the peppers and place over medium to low heat to cook. Stir occasionally, it should simmer and reduce slightly.
While that’s cooking, grind the garlic, parsley, and chilli pepper, lastly grind the tomato to push out all of the remaining previous ingredients from your grinder.
Add the olive oil, apple cider vinegar, fenugreek and tbsp salt to the grinded garlic mixture and mix in.
As the peppers cook and reduce, add the garlic mixture.
Stir occasionally and cook till it has a thick consistency, approximately 15-20 minutes.
Remember to taste the salt. Add more salt according to your preference.
You can pour your red pepper dip in glass jars and store in the fridge. You can also can it in sterilised jars. Remember to boil the filled jars for at least 20odd minutes.
Adjika is fiery and a tad peculiar, with plenty of garlic and hints of coriander/parsley and often unidentifiable spices. No two cooks make adjika the same way. Adjika is perfect eaten raw, but you can also incorporate it in cooking. The most common use is to rub chicken, meat, fish, or vegetables with adjika before roasting, or use it with eggs to make a delicious breakfast shakshuka. Hope you enjoy this recipe.
Video version of the recipe:
https://youtu.be/QPxSwkUngiM
Dining and Cooking