Adjika is a delicious spice paste that's easy to make, last for ages and makes just about everything taste amazing. This adjika recipe uses authentic spices and a traditional method to produce the best adjika possible. It's fantastic with grilled meats, fish, or vegetables and makes a delicious, quick and easy sauce mixed with yogurt.
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What is adjika?
Adkija is a spice paste that comes from Abkhazia and Georgia.
It often consists of peppers, tomato paste, garlic and local spices like fenugreek, coriander and fennel seeds.
For those not familiar with Georgia food. The cuisine is based on locally sourced and highly seasonal ingredients.
Cooking methods are kept simple to bring out the best of what the land offers.
This Georgian summer salad is a great example of it.
Ingredients needed
Apart from the spices, you also need the following:
- 1 ½ red bell peppers
- 8 garlic cloves
- 2 red chilies
Instructions
- Step 1: Toast a handful of walnuts in a dry pan and blend them into until you have a sandy texture. Toast the spices in the same pan and transfer to a pestle and mortar or spice grinder.
- Step 2: Grind the spices as fine as you can, or use an electric coffee blender.
- Step 3: Blend the garlic, chili, and peppers together until smooth.
- Step 4: Cook this mix in a pan until a paste has formed, all the moisture is gone and the raw garlic and pepper smell has disappeared.
- Step 5: Stir in the spices and walnuts, then season with salt and a splash of vinegar, mixing thoroughly to combine.
How to use adjika
Rub it over grilled or barbecued meats, like this crispy pork belly or lamb chops.
Add some to the cure mix for this home-cured salmon gravlax or brush this pan-seared salmon fillet with adjika to give it a spicy kick.
Toss with some steamed or roasted broccoli or crispy roast potatoes.
Storage instructions
Store in the fridge, sealed airtight, for up to 4 weeks, or freeze for longer storage.
Related recipes
Useful equipment for this recipe
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Recipe
Adjika Paste
Ingredients
For the purée:
- 1 ½ (1 ½) red bell peppers
- 8 cloves (8 cloves) garlic
- 2 (2) red chilies
For the dry mix:
- 100 g (6/7 cups) walnuts - roasted and crushed fine
- 1 tablespoon (1 tablespoon) blue fenugreek - or khmeli suneli
- 1 teaspoon (1 teaspoon) coriander seeds
- 1 teaspoon (1 teaspoon) fennel seeds
- 1 teaspoon (1 teaspoon) dried basil
- 1 teaspoon (1 teaspoon) dried oregano
- 1 teaspoon (1 teaspoon) aniseed
- 1 teaspoon (1 teaspoon) dried chili flakes
- 1 teaspoon (1 teaspoon) thyme seeds
- ½ teaspoon (½ teaspoon) garlic powder
For the seasoning:
- 1 tablespoon (1 tablespoon) salt
- 1 tablespoon (1 tablespoon) white wine vinegar
Instructions
For the puree:
- Puree the garlic, chili, and red peppers using a hand-held blender or mincer.
- Once our ingredients are puréed, cook it on medium heat until the mix is fragrant and the raw smell of chili and garlic is gone.
For the dry mix:
- Toast a handful of walnuts and crush them into a fine powder.
- To get the best flavour out of the spices we will toast them in a pan over medium heat while shaking the pan to prevent it from burning.
- Once they are toasted and fragrant we will transfer the mix to a spice grinder or mortar and pestle to grind into a finer mix.
The final product:
- Add the spice mix and walnuts to the cooked puree and season it with the salt and vinegar.
Notes
- If you like it hot add then crank up the heat with more chillies or hotter ones like birds eye or habanero.
- Store in the fridge for up to 4 weeks.
- Freeze for longer storage.
Nate says
Ive made this Adjika three times now. I cant believe the flavour, or the smoke from roasting the spices. I've been putting it on toast and as a side sauce for meats. Tonight I followed your recipe with bacon wrapped tenderloin with adjika in between. Unreal. Your recipes work!
Russ says
Was I'm Georgia and brought back 4 kilos of the spice mix ready to make just add the red bell pepper this stuff is crack and I payed 20$ bucks for 4 kilos whats a steal hahaha
Colin says
I am going to have a go at making this in the UK. What is the shelf life for this paste? A few weeks or does it ferment and get better with age for a few months?
Charlé Visser says
I never kept it for longer than a week because I use it all the time, but you can age it if you want. Just keep it in the fridge, sealed airtight or in a vac pac bag. Fermenting it is a nice idea!
Iana says
Thank you for this recipe. This is the closest adjika recipe to what I grew up with in Russia!
Charlé says
Glad you liked it Iana!
Han says
Waw great recipe! I was wondering if i wznt to keep this in my basement. Can i fill my jars, sterilize for 10 min at 96degrees celcius?
Greetings!!
Charlé Visser says
Sure can do! Enjoy!
James Van Niekerk says
Very tasty paste. Used it to marinate some pork neck for the braai. Highly recommended.
Charlé says
Glad you enjoy it, James! Will try that myself, sounds good)