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
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
- 10 g (1½ tsp) salt
- 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.
- 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
Video
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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