Red Adjika

Ingredients

• 2 red bell peppers (Stemmed, seeded, and roughly chopped)
• 4 Fresno chilies (Stemmed and roughly chopped; leave seeds in for maximum heat or remove them for a milder relish)
• 4 garlic cloves (Peeled)
• 0.5 cup fresh cilantro (Loosely packed leaves and tender stems)
• 0.25 cup fresh parsley (Loosely packed and roughly chopped)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 2 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• kosher salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Stem and roughly chop the bell peppers and Fresno chilies. Leave the Fresno seeds in for a hotter adjika, or remove them for a milder version. Peel the garlic and roughly chop the herbs.

2. 2

   Process the bell peppers, Fresno chilies, garlic, cilantro, and parsley in a food processor until finely chopped but not completely smooth. Scrape down the bowl as needed.

3. 3

   Heat the olive oil in a medium saucepan over medium heat. Add the processed pepper mixture and cook, stirring frequently, until it begins to soften and becomes fragrant, about 5 minutes.

4. 4

   Add the coriander, cumin, paprika, vinegar, salt, and black pepper. Stir thoroughly to combine.

5. 5

   Reduce the heat to low and simmer uncovered for about 25 minutes, stirring often, until the mixture thickens into a relish. Keep it at a steady simmer rather than a rapid boil so it does not stick or scorch.

6. 6

   Taste and adjust the salt, vinegar, or chile heat as desired. Cool slightly before serving, or transfer to a clean container and refrigerate until ready to use.

Notes

The provided page excerpt does not include the member-only ingredient list or method. The ingredients and quantities above are a low-confidence reconstruction based on the dish description and common red adjika preparations, not a faithful extraction of the author's complete recipe. The excerpt specifically advises maintaining a steady simmer to prevent sticking and scorching. Serve with warm bread, meats, seafood, vegetables, polenta, mozzarella, farmer's cheese, or chèvre.

Nutrition per serving

• condiment
• relish
• sauce
• spicy
• vegetarian
• vegan
• gluten-free
• Georgian