ADZHIKA (GEORGIAN STYLE HOT PEPPER RELISH)
No Georgian cook would think of serving grilled or roasted meat plain, without any sort of condiment or garnish. This sauce will enliven meats. In the area of Samegrelo or Mingrelia, they use this sauce and add melon to sooth the tongue.
Provided by Member 610488
Categories Sauces
Time 20m
Yield 1 pint
Number Of Ingredients 8
Steps:
- In a food processor, grind the garlic for 1 second. Coarsely chop the celery, hot peppers and red bell pepper and add them to the garlic. Pulse again. Add the chopped herbs and pulse to a medium coarseness. Transfer the mixture to a bowl and stir in the vinegar and salt. Cover and let stand overnight before packing into jars. Refrigerated the sauce will keep for 3 weeks. This relish tastes best when allowed to sit for 3 days before serving.
Nutrition Facts : Calories 191, Fat 1.9, SaturatedFat 0.3, Sodium 2422.4, Carbohydrate 36.8, Fiber 12.4, Sugar 17.9, Protein 6.8
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TOSKI Photography
[email protected]This adjika is a great way to add some heat to your favorite dishes. I especially love it on tacos and burritos.
KYLE Theunissen
[email protected]I love the smokiness of this adjika. It's the perfect addition to my favorite chili recipe.
Hzrat Ali
[email protected]This adjika is the perfect condiment for grilled meats. It adds a delicious spicy kick.
Nickee veins
[email protected]I love the simplicity of this adjika recipe. It's just a few ingredients, but the flavor is amazing.
Lana Lonf
[email protected]This adjika recipe is a great way to use up leftover peppers. I always have a jar of it in my fridge.
Zainab Amjad
[email protected]I've tried many adjika recipes before, but this one is by far the best. It's the perfect balance of spicy and flavorful.
Ana-Maria Cvetanova
[email protected]I made this adjika for a potluck and it was a huge hit. Everyone loved the spicy, tangy flavor.
ANN STAR
[email protected]This adjika recipe is a keeper! It's so versatile, I've used it as a marinade, a dipping sauce, and even a spread for sandwiches. It's always a hit.
Harriet Konadu
[email protected]I'm not usually a fan of spicy food, but this adjika was surprisingly mild. I really enjoyed the flavor and it was the perfect addition to my grilled vegetables.
Inamu lhaqkhan
[email protected]This is my first time making adjika and it was a success! It's a little bit spicy, but I love it that way. I will definitely be making this again.
Bad boy Ontor hasan sakib
[email protected]I followed the recipe exactly and the adjika turned out great. I love the spicy kick it has.
Faith Iwuze Kani
[email protected]This adjika recipe was perfect! I used it as a marinade for chicken and it was absolutely delicious. The chicken was so juicy and flavorful.
Gani Olaitan
[email protected]I love making adjika at home, it's so easy and delicious. I usually make a large batch and freeze it in jars so I always have some on hand.
Ahtizaz Ahmed
[email protected]My Georgian friends introduced me to adjika a few years ago and I'm glad they did! This recipe is spot on, the adjika was spicy, tangy, and flavorful. I served it as a condiment with grilled lamb and chicken and it disappeared faster than I could mak