GEORGIAN ADJIKA PASTE
This Georgian chilli paste hails from Abkhazia and the Samegrelo region of Western Georgia and is commonly used in sauces or as a rub for meats. Spicy and unique, it is easy to make and incredibly flavourful
Provided by Maggie Turansky
Categories Sauces
Time 15m
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, add the Romano peppers, red chillies and garlic to the bowl of a food processor. Pulse a few times until the contents are very finely chopped.
- Scrape down the sides of the bowl and add the cilantro, basil, parsley and salt. Pulse again until the herbs are finely chopped and everything is well incorporated
- Scrape the bowl once more and add the fenugreek, marigold and coriander. Pulse again just to combine. Then, with the machine running, slowly stream in the oil until it is well emulsified.
- Transfer the adjika to a fine mesh sieve and drain any excess liquid away until it has the consistency of a thick paste. Taste to adjust for seasoning - it should be very salty as this is what preserves it for a long time.
- Transfer to an airtight container and store in the refrigerator or use right away
Nutrition Facts : Calories 84 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 478 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GEORGIAN SALSA
_Gulisa's Ajika_ This lively condiment goes nicely with grilled meats and fish as well as with pork stew.
Time 10m
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.
- Finely chop cilantro, basil, and garlic together in a food processor. Add bell pepper and jalape‱os and pulse until finely chopped.
- Add vinegar, coriander mixture, and salt and blend until just combined.
GEORGIAN SALSA (AJIKA)
This lively condiment goes nicely with grilled meats and fish as well as with pork stew. From epicurious.com.
Provided by lazyme
Categories Peppers
Time 15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.
- Finely chop cilantro, basil, and garlic together in a food processor.
- Add bell pepper and jalapenos and pulse until finely chopped.
- Add vinegar, coriander mixture, and salt and blend until just combined.
- Cooks' note: Ajika keeps, chilled, in an airtight container 4 days.
Nutrition Facts : Calories 46.8, Fat 0.6, SaturatedFat 0.1, Sodium 589.4, Carbohydrate 9.1, Fiber 3.4, Sugar 4.7, Protein 1.8
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