Regular TFD readers know that I am exceptionally fond of Georgian recipes – not the state, but the proud country of Georgia located in the Caucasus mountains at the crossroads of Europe and Asia.
This cuisine has it all – spice, complexity, healthfulness and flavors that simply cannot be beat. Case in point: Adzhika (also spelled Ajika or Adjika in English and pronounced ‘ahh-jah-kah’), a Georgian “salsa” made from hot and sweet peppers, lots of herbs, spices and garlic (sometimes with a touch of walnut as well).
Despite its red color, there is no tomato in a true Adzhika – but the flavor complexity here will blow away a Mexican-style salsa. Try it for yourself and you’ll be a convert to the Georgian recipe as well! 🙂
No Georgian cook would think of serving grilled or roasted meat plain, without any sort of condiment or garnish. In the area of Megrelia where this version was created, meats are served with this sauce along with melon on the side to soothe the tongue. I also make a respectful nod to the Abkhazia region by adding in optional smoked chili flakes – this is extremely close to the Georgian version and I recommend it.
Try Adzhika with chips, spread on meats (the traditional Georgian way to enjoy this recipe), or as the base for a pan sauce – it is an extremely versatile recipe that enhances pretty much everything savory, IMHO. I love it as a condiment, delicious served with Georgian beef soup!
Enjoy, Citizens! 😀
Battle on – The GeneralissimoPrint
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