Shared by Sasha Shor
Adjika (Georgian Pickled Hot Pepper Relish)
This recipe was shared by Sasha Shor. Read more about her family in "A Taste of a Modern Russian Hanukkah Celebration" and try her recipes for white fish and potato latkes with caviar and sour cream and tsyplyonok tabaka (pan-fried crispy cornish hens with walnut-garlic sauce).
Ingredients
- ½ pound fresh hot peppers with seeds, stems removed
- 1 large carrot, coarsely chopped
- 6 garlic cloves, peeled
- 1 red bell pepper, coarsely chopped
- 1 small peeled apple, (stemmed, seeded), coarsely chopped
- 1 cup cilantro leaves
- ½ teaspoon sea salt
- ½ cup white vinegar
- 1 teaspoon sugar
Preparation
Step 1
For the fresh version: process the first 7 ingredients in a food processor until everything is minced and resembles pickle relish. Empty mixture into a bowl, add vinegar and sugar and mix well. Re- season if necessary with more sugar or vinegar to taste. Pour into a jar and allow to sit in the refrigerator for 24 hours before serving.
Step 2
If fermenting: process the first 7 ingredients in a food processor until everything is minced and resembles pickle relish. Empty mixture into a wide-mouth jar, cover and allow to sit in a warm spot for 48-72 hours, depending on how fermented you like it. After it’s ready, open and remove any surface mold, stir well. Taste and season with more salt and/or vinegar if desired. Keep sealed and refrigerated for up to 2 months.
