Recipe - Adjika (Sauce)

Just like the territory of Abkhazia, the Georgians claim Adjika as their own.  I will just point out that the word comes from the Abkhaz word for salt so I'll let you draw your own conclusions on that one.

Here is another time that I ended up with analysis paralysis.  Every recipe that I found online was different or an obvious duplication of another.  I read that every woman does hers a little different so there's probably about 100,000 recipies of this sauce out there.  

And now there's 100,001.

Some recipes call for tomatoes, but I didn't use them as I'm guessing that's a Russianization of the sauce.  Besides, tomatoes are new world so it would not have been original to the dish anyways.  Then again so are peppers so who knows what this was originally!

Adjika

Ingredients

• 10 fresh red hot peppers
• 1 red bell pepper
• 2 T minced garlic
• 1/3 cup chopped walnuts

fresh and dried herbs to your liking, but this is what I did:

• 1 tsp basil
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp summer savoy
• 1 T ground feenugreek (blue feenugreek would be better)
• 1/2 cup fresh coriander
• 1 cup fresh chopped dill

Directions:

1. Slice up the hot peppers and set them and the fresh herbs on a piece of wax paper to dry overnight.
2. Push the peppers, garlic, walnuts and fresh herbs through a meat grinder (or use your blender or food processor if you don't have a meat grinder).
3. Mix in the dry spices.
4. Chill in the fridge at least a half hour or even better, overnight.

References: 

• http://cookedearthblog.com/2011/02/21/abkhazia/
• http://georgianrecipes.net/2013/08/30/ajika-with-walnuts/
• http://travelbystove.palfreymedia.com/abkhazia-recipes-adjika.asp
• http://abkhazworld.com/aw/blogs/647-adjika-sauce-of-glory-pride-of-abkhazia-by-oliver-bullough