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Georgian Adjika

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
4.8 from 12 votes
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Servings 20
Prep Time 15 minutes
Total Time 15 minutes

Ingredients
 

  • 2 red bell peppers roughly chopped seeds and ribs removed
  • 50 g (⅓ cup) red chilies such as Fresno or cayenne, roughly chopped & some or all of seeds and ribs removed, if desired
  • 6 cloves garlic peeled and roughly chopped
  • 15 g (1 cup) fresh cilantro
  • 10 g (¼ cup) purple basil
  • 10 g (¼ cup) flat-leaf parsley
  • 15 g (1 tbsp) salt (see note 1)
  • 2 tsp blue fenugreek
  • 1 tsp ground marigold
  • 1 tsp ground coriander seed
  • 2 tbsp sunflower oil

Instructions
 

  • In the bowl of a food processor, add the red peppers, red chillies and garlic to the bowl of a food processor. Pulse a few times until the contents are very finely chopped.
    Chopping the peppers, chilies and garlic
  • 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
    Adding the herbs to the food processor
  • 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.
    Adding the spices to your adjika paste
  • 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
    Georgian Adjika

Video

Notes

  1. For best results, measure salt by weight, as different salts vary in crystal size and density.
Make Ahead
Transfer to an airtight jar or container and refrigerate. The high salt content acts as a preservative and the adjika will keep for several months in the fridge. Use your judgement if it has been stored for a very long time; discard if there are any signs of mould or off smell.

Nutrition

Calories: 20kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 516IU | Vitamin C: 20mg | Calcium: 6mg | Iron: 0.3mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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