Georgian Adjika Paste Recipes
ADJIKA PASTE
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
Categories Condiments
Time 20m
Number Of Ingredients 16
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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