Georgian Adjika Paste Recipes

ADJIKA PASTE

Adjika Paste image

Adjika is the perfect spice paste to use with grilled meats, fish or vegetables. It's extensively used in Georgian and Abckazian cuisine.

Provided by Charlé Visser

Time 20m

Number Of Ingredients 16

Ingredients

1 1/2 red bell peppers
8 cloves garlic
1 tbsp cilantro
2 red chillies
100 g walnuts (roasted and crushed fine)
1 tbsp blue fenugreek (or khmeli suneli)
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp dried basil
1 tsp dried oregano
1 tsp aniseed
1 tsp dried chili flakes
1 tsp thyme seeds
1/2 tsp garlic powder
1 tbsp salt
1 tbsp white wine vinegar

Steps:

Puree the garlic, chili, coriander root and red peppers using a hand-held blender or mincer. If you like doing hand stands in the shower then add as much chili(along with their seeds) as your .... heart desires.
Once our ingredients are pureed we are going to cook it on medium heat until the mix is fragrant and the raw smell of chili and garlic is gone.
Toast a handful of walnuts and crush them into a fine powder.
To get the best flavour out of the spices we will toast them in a pan over medium heat while shaking the pan to prevent it from burning.
Once they are toasted and fragrant we will transfer the mix to a spice grinder or mortar and pestle to grind into a finer mix.
Add the spice mix and walnuts to the cooked puree and season it with the salt and vinegar.

Nutrition Facts : ServingSize 20 g, Calories 864.79 kcal, Carbohydrate 55.15 g, Protein 24.88 g, Fat 68.92 g, SaturatedFat 6.52 g, Sodium 1013.07 mg, Fiber 20.01 g, Sugar 15.3 g

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