Preserves

Raw Hot Adjika

Raw adjika is sharper and far more aromatic than the cooked kind — nothing is lost to an hour of simmering. The price is that it lives in the fridge. The salt here is not seasoning but preservative, so this is not the place to cut it back.

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Raw Hot Adjika — the finished dish
Prep
30 min
Rest
48 h
Total
48 h 30 min
Servings
20
Level
Easy
Per serving
40 kcal

Ingredients

Makes: 3 jars, 500 ml each

Method

  1. Step 1: Dry the peppers

    Wash the peppers and dry them thoroughly with a towel. A drop of water shortens the life of raw adjika.

  2. Step 2: Mince

    Pass the sweet peppers, chillies and garlic through a mincer. Chop the herbs as finely as you can by hand.

  3. Step 3: Mix

    Combine everything in a bowl, add the salt, khmeli-suneli and vinegar and mix thoroughly.

  4. Step 4: Let it mature

    Cover and leave at room temperature for 2 days, stirring twice a day. The salt dissolves and the flavours come together.

  5. Step 5: Jar it

    Transfer to dry clean jars, screw the lids on tightly and refrigerate.

Tips & variations

  • Tip

    Do not reduce the salt: in raw adjika it is the preservative. Less salt and fermentation starts within a month.

  • Variation

    Mince a handful of walnuts along with the peppers for a version close to the Abkhazian original.

  • Tip

    The jars must be dry: water left on the glass is the usual reason raw adjika spoils.

  • Storage

    Six months in the fridge. It also freezes well in small tubs with no loss of flavour or heat.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 20 servings
Energy40 kcal800 kcal
Protein2 g40 g
Fat0 g0 g
Carbohydrates8 g160 g

Approximate values calculated from standard ingredient data.

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