Author Notes: Adzhika is an exciting, delicious spicy and complex condiment and marinade. No Georgian cook would think of serving grilled or roasted meat, poultry or fish without this incredibly flavorful condiment or garnish. This relish is best when allowed to sit at least overnight or for 3 or more days before serving. My version is a combination of a few recipes, which I learned during the years. You can make it as spicy as you like by adding more hot peppers.
Serve this with fresh melon slices as a show stopping appetizer at your next summer outdoor party and everyone will be talking about it. It also goes well with fresh tomatoes, grilled lamb or a grilled cheese sandwich.
Serves a crowd
- • 2-3 fresh meaty red bell peppers, cored, seeded and chopped
- • 4 fresh red chili peppers, chopped
- • 8 garlic cloves, chopped
- • 1bunch fresh cilantro, chopped
- • 2 teaspoons ground coriander seeds
- • 1 teaspoon dried marjoram
- • 1 teaspoon dried summer savory
- • 1 teaspoon dried mint
- • 1 teaspoon dried sage
- • 1/2 teaspoon crushed bay leaves
- • 1 ½ teaspoons coarse salt or more to your taste
- • 1 teaspoon ground black pepper
- • 1 cup toasted walnuts, chopped
- • 1/3 cup the best quality red wine vinegar
- Pulse in a food processor until it reaches the desired consistency. If necessary, add more walnuts or a little room temperature boiled water.
- Cover and refrigerate before packing into jars. Store in the refrigerator or process in a water bath for longer storage.
- I usually make a small batch and keep it in the refrigerator. However, if you are making a large amount, make sure to steam your jars and lids before adding the Adzhika. Then place the jars inside a large pot filled with water and simmer for 20 to 30 minutes.
- This recipe was entered in the contest for Your Best Spicy Recipe
- This recipe was entered in the contest for Your Best Walnuts & Sage