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What is adjika and how do you make it?

Hot pepper paste and a simple home recipe.

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Short answer

Adjika is a hot seasoning made from red smoked pepper, long popular in western Georgia and served with meat, fish, cheese and bread. At home you can make it in 15 minutes in a food processor. The finished paste keeps in the fridge for several months.

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Why

  1. The main ingredient of adjika is hot red smoked pepper, which gives it its heat.
  2. Color and taste depend on the ingredients: adjika can be red, green, yellowish or white.

Details

Adjika has been popular in the Samurzakano-Abkhazeti area (western Georgia) since time immemorial. The traditional Abkhazian version contains, besides pepper, dried garlic, blue fenugreek, dried coriander, saffron and salt. Green versions use fresh herbs and peppers instead. Adjika goes into meat, fish and vegetarian dishes, and people eat it with bread, cheese, eggs and even watermelon. For other Georgian sauces see the question on tkemali and sauces, and for spices the one on Svan salt.

The traditional Abkhazian "meat suneli" (adjika) recipe. Ingredients: 250 g hot smoked red pepper, 350 g dried garlic, 500 g blue fenugreek, 350 g dried coriander, 50 g saffron, salt to taste, about 300 ml boiled water. Method:

  1. Mix the crushed pepper, fenugreek, coriander, minced garlic, saffron and salt.
  2. Stirring, slowly add cooled boiled water until the mixture is as thick as porridge.
  3. Pass it through a meat mincer, twice if possible.
  4. Let it rest for a few hours, stirring often, then store in sealed glass jars in a dark place.

Smoked pepper is the key ingredient; ground whole peppers can replace it. This adjika goes into meat dishes such as chashushuli, kuchmachi, kupati and basturma, and also into matsoni, sour cream and tkemali.

Tip

Let the finished adjika rest for a few hours and keep it in sealed glass jars in a dark place.

What may differ

Composition and heat depend on the region and the recipe: this version is raw, with no cooking, and you adjust the heat with the seeds and ribs of the chilies. After very long storage, judge by sight and smell, and throw the paste away if you see mould or notice an off smell.

Common misconception

Adjika only comes in red.

What actually happens

The color of adjika depends on its ingredients: it can be red, green, yellowish or white.

People also ask

  • What is adjika?
  • How do you make adjika?

Sources

The heat depends on the chilies: taste the paste in small amounts and adjust pepper and salt to your liking.

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