This exotic sauce, an essential companion to meaty masterpieces, is a symphony of flavors that dance on your taste buds. Picture vibrant chili peppers, sweet red peppers, and a medley of aromatic herbs conspiring with garlic and coriander to create a culinary masterpiece.
But here’s the twist – it’s not just about the ingredients; it’s about the process! Sun-drying chili peppers for three days adds an extra layer of depth, and the infusion period turns this sauce into a culinary alchemist’s dream. The result? A condiment that transforms any dish into a gastronomic adventure.
So, buckle up for a journey through the bold and fiery realms of Georgian cuisine. Whether you’re a kitchen explorer or a seasoned chef, this Adjika recipe will have you reaching for the stars – or should we say, the peppers? Share the secret with your foodie friends, and let the flavor revolution begin!
Ingredients:
- Chili peppers: 1000 grams (about 35 ounces)
- Sweet red peppers: 500 grams (about 18 ounces)
- Garlic: 100 grams (about 3.5 ounces)
- Cilantro: 50 grams (about 1.75 ounces)
- Parsley: 50 grams (about 1.75 ounces)
- White wine vinegar (9% acidity): 30 grams (about 2 tablespoons)
- Ground coriander: 1 teaspoon
- Salt: 250 grams (about 1.25 cups)
- Refined vegetable oil: as needed
Instructions:
Lay out the chili peppers on a large tray and sun-dry them in the shade for 3 days. Afterward, coat your hands with vegetable oil or wear gloves to remove the stems.
Boil the white wine vinegar and let it cool. Pass all the prepared ingredients through a meat grinder or finely chop them in a food processor. Mix thoroughly with a wooden spoon.
Add coriander and salt, pour in the cooled vinegar, and let the adjika infuse for 2–3 days, stirring occasionally. Distribute the mixture into jars, pour a thin layer of vegetable oil on top, and seal. Store in a cool, dark place.
Enjoy this flavorful Georgian adjika with your favorite meats! Share the recipe with your friends and spice up their culinary adventures!
