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Adjika: Georgian Red Chile Paste

Make Georgian adjika by grinding dried red chiles with garlic, coriander and blue fenugreek, then binding the paste with cooled boiled water

Georgian home recipeGeorgian dish
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Wide scene of a clay bowl of red adjika with dried chiles, garlic bulbs and scattered spices on rustic wood.
Yield10 condiment portions, about 15 g each
Preparation20 minutes
Cooking0 minutes
Passive time60 minutes for cooling the water and chilling the paste
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The dish

About Adjika: Georgian Red Chile Paste

აჯიკა · 10 condiment portions · Easy · 50 minutes

Adjika is a family of concentrated chile condiments with red, green and other regional forms. The Georgian geographical-indication specification describes Abkhazian Apirpil-Jika as an origin point and traces its wider spread through Samegrelo and western Georgia. Recipes vary: some are mostly pepper and salt, while others add garlic, herbs, spices or walnuts. This edition is a red dried-chile paste with garlic, coriander and blue fenugreek; it is not a walnut or green-pepper version.

Grinding the dried peppers with garlic and spices makes a dense seasoning paste. Add boiled-and-cooled water gradually to bind it and reach a thick, cohesive consistency. Removing some chile seeds lowers the heat, while keeping more gives a sharper paste. Blue fenugreek (utskho suneli) and coriander provide the dry, aromatic profile; the small batch is used a little at a time as a table condiment or cooking seasoning.

This recipe is uncooked after the water has cooled and contains hydrated pepper and garlic. Keep it covered in the refrigerator and use it within four days. It is not a fermentation or canning formula and must not be sealed under oil or stored in the pantry. Wear gloves for chile handling and avoid breathing the fine pepper dust.

Cook the dish

Ingredients

აჯიკა · 10 condiment portions · Easy · 50 minutes

Chile paste

  • 60 gdried hot red chile peppers, stems removed; shake out some seeds for less heat
  • 60 mlpotable water, freshly boiled and cooled completely
  • 15 ggarlic cloves, peeled and finely grated
  • 8 gground coriander seed
  • 3 gground blue fenugreek (utskho suneli)
  • 2 gfine salt
Method

Method

  1. Prepare safely. Set out a clean shallow container and put on disposable gloves. Remove the dried pepper stems; shake out some seeds if you prefer a milder paste. Keep hands away from eyes, avoid inhaling loose chile powder and wash hands and tools after handling.

  2. Boil and cool the water. Bring potable water to a boil, measure 60 ml and let it cool fully to room temperature in a heatproof bowl. Do not pour hot water into the grinder or onto the garlic.

  3. Grind the peppers. Pulse the dried peppers in a food processor or spice grinder until finely crushed. Work in short bursts and let any dust settle before opening the lid.

  4. Add garlic and spices. Add the grated garlic, coriander, blue fenugreek and salt. Pulse and scrape down the bowl until evenly combined, taking care not to heat the mixture.

  5. Bind the paste. With the machine off between additions, gradually add all 60 ml cooled water, pulsing briefly to form a thick, cohesive paste. Scrape the sides with a clean spatula.

  6. Chill and serve. Transfer the paste with a clean utensil to the shallow container. Cover and refrigerate for 30 minutes before using. Serve a small amount as a condiment or stir into food while cooking; keep refrigerated between uses.

Excerpt

Excerpt

Grind dried red chiles with garlic and Georgian spices, then mix with boiled-and-cooled water for a thick, fiery adjika paste.

Practical guidance

Practical guidance

Dried chile strength varies widely. Removing more seeds makes the paste milder, but even seeded hot peppers may remain very spicy. Use gloves while trimming and grinding, keep pepper dust away from your face, and clean the grinder before using it for other foods. The paste should be dense and spreadable, not pourable. This measured small batch yields about 150 g, or ten 15 g condiment portions. Refrigerate at 4 °C or below within 2 hours and use within 4 days. Do not leave it at room temperature, ferment it, can it or cover it with oil for storage.

Nutrition per serving

Nutrition per portion

  • Serving size: about 15 g
  • Energy: approximately 25 kcal
  • Carbohydrates: 5 g
  • Protein: 1 g
  • Fat: 1 g
  • Fibre: 2 g
  • Sodium: approximately 80 mg
Allergens and food safety

Allergens and food safety

No major allergens are present in the listed ingredients; check packaged spices for cross-contact information. Use potable water, sound dried peppers, clean equipment and a clean covered container. The boiled water must be fully cooled before mixing. Refrigerate promptly at 4 °C or below and use within 4 days; discard paste left at room temperature for more than 2 hours. This uncooked hydrated paste is not shelf-stable: do not ferment, can, store in the pantry or seal beneath oil. Wear gloves for chile handling and wash hands, utensils and the grinder thoroughly.

To serve

To serve

  • Offer a small spoonful with a meal or stir it into a dish during cooking; its heat is concentrated.
  • Use a clean spoon and return the covered container to the refrigerator promptly.
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