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 Generalissimo
PrintThe Hirshon Adzhika (Georgian Hot Pepper Relish) – აჯიკა
- Total Time: 0 hours
Ingredients
- 8 large, very fresh garlic cloves, peeled
- 1 large celery stalk, including leaves
- 1/2 pound fresh hot peppers, including seeds – TFD typically uses red Fresno peppers
- 1 large red bell pepper, cored and seeded
- 2 cups coarsely-chopped fresh dill
- 1 1/2 cups coarsely-chopped fresh cilantro
- 1/3 cup red wine vinegar
- 1 tsp. Kosher salt
- 1 tsp. smoked chili flakes (optional but recommended)
- 3 tsp. Ajika khmeli-suneli, made from:
- 1/2 tsp. finely-minced dried basil
- 1/2 tsp. finely-minced dried parsley
- 1/2 tsp. finely-minced dried dill
- 1/2 tsp. finely-minced dried cilantro
- 1/2 tsp. finely-minced dried mint
- 1/2 tsp. finely-ground bay leaf
- 1/2 tsp. finely-minced dried summer savory
- 1/2 tsp. finely-ground Utskho Suneli, wild blue fenugreek or substitute regular ground fenugreek
- 1/2 Tbsp. freshly-ground coriander seed
- 1/2 tsp. freshly-ground fennel seed
- 1/2 tsp. finely-minced dried marjoram
- 1/2 tsp. Zaprana, finely-ground marigold petals, or substitute 2 threads of saffron or turmeric
- 1/8 tsp. cayenne
- ***
- to finish adzhika:
- walnut oil to taste
Instructions
- Using the pulse control of a food processor, grind the garlic slightly. Coarsely chop the celery, hot peppers and red bell pepper and add them to the garlic. Pulse again. Add the chopped herbs and pulse to a medium coarseness. Transfer the mixture to a bowl and stir in the vinegar, khmeli-suneli, salt, smoked chili flakes (if using) and walnut oil.
- Cover and let stand overnight before packing into jars, where it will last for weeks, refrigerated. Either store in the refrigerator or process in a water bath for longer storage. This relish tastes best when allowed to sit for 3 days before serving.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 37.41 kcal
- Sugar: 2.36 g
- Sodium: 233.28 mg
- Fat: 0.38 g
- Saturated Fat: 0.05 g
- Trans Fat: 0.0 g
- Carbohydrates: 6.77 g
- Fiber: 1.94 g
- Protein: 1.52 g
- Cholesterol: 0.0 mg
I made this last year when I add sooo many red chilis to use up from my garden. It was so good that I planted red bell peppers this year specifically to make this. I freeze it in small batches and enjoy it throughout the year.
I’m so glad you enjoyed my recipe, Citizen Janet!!!