Raw adjika

Raw adjika is a classic Georgian sauce that is prepared without heat treatment, thus retaining the bright aroma of fresh peppers, garlic and herbs. It gives dishes a deep piquancy and ‘lively’ taste, perfectly complementing meat, poultry, fish, vegetables and even bread. It's a quick way to add character to any dish.

Variations

For a spicier version, use some peppers with seeds or add hot chilli.

For a milder adjika, replace some of the hot peppers with sweet bell peppers.

Secrets of tenderness and taste

The true flavour of raw adjika is revealed after a short infusion. Do not puree the ingredients — a slightly grainy texture makes the sauce more ‘lively’ and aromatic.

Tips on ingredients

Choose fleshy, ripe peppers without damage.

Cilantro can be partially replaced with parsley if you don't like its bright aroma.

Garlic should be juicy — dry garlic will give a bitter taste.

Small culinary nuances

Grind the ingredients in a meat grinder or blender — not into a paste.

Add salt gradually; adjika should be brightly salty, but not oversalted.