Usuba
Spicy Abkhazian Adjika
Spicy paste made from fresh peppers, garlic, and aromatic herbs. Prepared without cooking, preserving the bright flavor and nutritional benefits of the ingredients. Perfect as a seasoning for meat, fish, and vegetables.
- Total
- 300 min
- Standard serving
- 115.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Wash the chili peppers, cut them lengthwise and remove the seeds and membranes.
Soak the peppers in warm water for 4 hours, changing the water every hour. This will soften the heat and make the adjika less spicy.
- 2
Step 2
Peel the garlic. Wash the cilantro, red basil, dill and oregano, sort through and dry them.
- 3
Step 3
Pass the soaked pepper, garlic, and all herbs through a meat grinder.
Add coriander seeds and salt. Add salt gradually, tasting as you go. Remember: salt acts as a preservative, so its quantity affects the shelf life of the adjika.
- 4
Step 4
Transfer the finished adjika to glass jars and close with lids for storage.
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