Units Scale

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

Cook Mode Prevent your screen from going dark

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.