Dive into the bold and fiery world of Caucasian cuisine with this incredible Spicy Pepper and Horseradish Adjika! Adjika is a traditional, piquant relish that packs a punch of flavor and heat. While classic recipes vary, this version introduces a sharp, pungent kick from fresh horseradish, creating a uniquely zesty and aromatic condiment. Perfect for spice lovers, this no-cook recipe is wonderfully simple and preserves the raw, vibrant essence of its ingredients. Get ready to create a versatile relish that will awaken your taste buds and become a staple in your kitchen!
Spicy Pepper and Horseradish Adjika
Ingredients for Spicy Pepper and Horseradish Adjika
- 350 g chili peppers (seeds and stems removed)
- 80 g horseradish
- 50 g garlic
- 35 g coarse sea salt
- 1 tablespoon sweet ground paprika
- 1 tablespoon khmeli-suneli (a traditional Georgian spice blend)
- 2 teaspoons garlic powder (optional)
How to Make Spicy Pepper and Horseradish Adjika
It's advisable to slightly wither the peppers so the adjika doesn't turn out watery.
Cut the chili pods in half, remove the stems, and take out the seeds.
Wash the horseradish root thoroughly and scrape it with a vegetable peeler.
Prepare the chili peppers. If they are from your own garden, you don’t need to wash them. If store-bought, wash and dry them thoroughly. It’s advisable to slightly wither the peppers so the adjika (a spicy, aromatic relish from the Caucasus region) doesn’t turn out watery. Place the chilis on a platter or newspaper and leave them at room temperature for 2-3 days. You can also wither them in the sun; if it’s hot, one day is enough.
Cut the chili pods in half, remove the stems, and take out the seeds. Peel the garlic. Depending on the heat of the chilis, you might want to use thin rubber gloves to handle them. The pepper can burn without you noticing at first, but if you rub your eyes later, it will sting!
Wash the horseradish root thoroughly and scrape it with a vegetable peeler. If the horseradish is a bit dry, cut it into small pieces and soak it in cold boiled water for a short time.
Pass the vegetables through a meat grinder with a fine plate.
To the minced vegetables, add coarse sea salt, sweet ground paprika, khmeli-suneli, and garlic powder.
Mix everything thoroughly.
Chop the chili, garlic, and horseradish into smaller pieces. Pass the vegetables through a meat grinder with a fine plate or blend them in a food processor for several minutes.
To the minced vegetables, add coarse sea salt, sweet ground paprika, khmeli-suneli (a traditional Georgian spice blend), and garlic powder. You can replace all the fresh garlic in the recipe with garlic powder to make the adjika drier. Sea salt is not mandatory; regular table salt will also work.
Mix everything thoroughly. Tasting it at this stage is pointless – it’s just a spicy, salty vegetable mixture. The adjika needs to infuse and mature!
Pack the adjika into the dry glass jars.
For storage, use glass jars with airtight or screw-top lids. Wash the jars thoroughly with warm water and baking soda or mustard powder, then rinse with boiling water. Dry them in a hot oven for 10 minutes. Pack the adjika into the dry glass jars. Seal them tightly. Store the adjika in the refrigerator. It will mature in 4-5 days and will be ready to taste. The condiment will keep in the refrigerator for several months.
And there you have it—your very own jar of vibrant, fiery Spicy Pepper and Horseradish Adjika! This isn't just a condiment; it's a taste of tradition, ready to bring warmth and excitement to your table. Don't be shy about using it: slather it on grilled meats, stir it into soups and stews for a depth of flavor, or simply spread it on a slice of fresh bread. Store it in the fridge, and you'll have a secret weapon for bland meals for months to come. Enjoy the incredible heat and flavor you've created!
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