Abkhazianadjika Recipes

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GEORGIAN ADJIKA PASTE



Georgian Adjika Paste image

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

2 Romano peppers, seeds and ribs removed
50g (1.8oz) red chillies, such as Fresno, some or all of seeds and ribs removed, if desired
6 cloves garlic, peeled and roughly chopped
15g (0.5oz) cilantro leaves
10g (0.3oz) purple basil leaves
10g (0.3oz) flat-leaf parsley leaves
10g (0.3oz) salt
2tsp blue fenugreek
1tsp marigold powder
1tsp ground coriander seed
30ml (2tbsp) sunflower oil

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

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