Adjika

November 12, 2025

Adjika - kvalifood.com

Adjika is a raw hot pepper paste from Abkhazia and Georgia. The name comes from the Abkhaz word for salt, which gives you a sense of how central salt is to this condiment. The traditional version is nothing more than hot peppers, garlic, salt, and a few spices ground together without cooking. This recipe follows the mainstream Georgian version with the signature spice trio of blue fenugreek, coriander, and marigold, plus fresh herbs.

Use it as a condiment with grilled meats, khachapuri, lobio (bean stew), or stir it into soups and stews. A small spoonful adds heat and depth to almost any savory dish.

Ingredients

Makes ca. 300 g

250 g fresh red hot peppers (Fresno, red jalapeno, or similar), stems removed, roughly chopped
30 g garlic (ca. 6 cloves), peeled
15 g fresh cilantro, leaves and tender stems
10 g fresh basil, leaves only
15 g fine sea salt
2 tsp ground blue fenugreek (utskho suneli)
1 tsp ground coriander seed
1 tsp ground marigold (imeruli shaphrani), optional
1/2 tsp dried summer savory
1 tbsp sunflower oil (or neutral oil), optional

Directions

Cut the peppers into rough chunks. For less heat, scrape out some or all of the seeds and ribs.

Pulse the peppers and garlic in a food processor until finely chopped but still coarse and chunky. Do not puree.

Add the cilantro, basil, and salt. Pulse a few more times until the herbs are incorporated.

Add the blue fenugreek, coriander, marigold, and summer savory. Pulse briefly to combine.

If using oil, drizzle it in and pulse once or twice.

Transfer the paste to a fine-mesh sieve set over a bowl. Let excess liquid drain for 10-15 minutes. The paste should be thick, not watery.

Taste and adjust salt. It should taste noticeably salty, since salt is both the seasoning and the preservative.

Pack into a clean glass jar, pressing out air pockets. Seal tightly.

Refrigerate. The paste is best after 2-3 days and keeps 6-9 months if handled with clean utensils.

Notes

For a more traditional Abkhazian version, omit the fresh herbs, blue fenugreek, marigold, and oil. Use only hot peppers, garlic, salt, coriander seed, and summer savory.
For a milder paste, replace up to half the hot peppers with roasted red bell pepper.
If blue fenugreek is unavailable, substitute regular fenugreek at half the amount – it is stronger.
Wear gloves when handling hot peppers.
The paste is raw and uncooked. Shelf life depends on salt content and clean handling.