Megrelian Adjika
Sauces and Marinades • Georgian
Description
"Adjika" translates to "salt," and indeed, it contains a lot of salt, often serving as a basic spice added in place of salt and pepper. According to tradition, adjika was created by shepherds who would take it to pastures to enhance their food. It's hard to find a dish where adjika doesn't find its use: it is smeared on pieces of meat or poultry before grilling, used as a marinade for kebabs, and served alongside meat and fish appetizers. Spicy pepper aids in quick digestion, which is an important property that helps cope with the lengthy Georgian feasts. A crucial point: Georgian adjika always includes walnuts, but tomatoes are not added.
Ingredients
- Mild Chili Spice 0 lbs
- Garlic 15 oz
- Walnuts 10 oz
- Salt 10 oz
- Ground coriander 0 oz
- Savory 0 oz
- Khmeli-suneli 0 oz
Step-by-Step Guide
Step 1
Slice the pepper in half lengthwise, remove the seeds, and take off the stems. It's best to do this while wearing gloves, as the pepper can be quite spicy.
Step 2
Toast the nuts in a dry skillet.
Step 3
Pass the peppers through a meat grinder.
Step 4
If using fresh peppers instead of dried ones, strain the mixture through cheesecloth and drain the excess liquid.
Step 5
Peel the garlic.
Step 6
Pass through a meat grinder along with the dry spices and nuts.
Step 7
Combine the ground pepper and garlic mixture in a large bowl.
Step 8
Add salt.
Step 9
Thoroughly mix the batter with a silicone spatula.
Step 10
Transfer the adjika into sterilized jars and store in the refrigerator.
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