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Title: Herb and Pepper Relish (Adjika)
Categories: Condiment
Yield: 3 Cups

FLATBREADS & FLAVORS; ALFORD
4 Garlic cloves, crushed
2 Jalapenos; finely chopped
1 Bell peppers; finely chopped
1 Bell peppers, red; finely chopped
3 Tomatoes, plum; finely chopped
1cParsley, fresh; finely chopped
1 1/2cCilantro, fresh; finely chopped
1/4cDill, fresh; finely chopped
3tbVinegar, wine; red
  Salt
ALTERNATIVE
1/4lbPork; lean, ground
  Oil, olive
1/2 Onions, chopped; finely

Mix ingredients in bowl or process in food processor 10 seconds for finer texture. Store in refrigerator in well-sealed nonreactive bowl 24 hours before using, to give strong flavors time to blend. Tradionally, adjika is stored in a clean wine bottle, then poured out as needed. Serve with filled breads such as Georgian Cheese-filled Quick Bread or Potato-and-Herb-Filled Bread, or as a condiment with grilled meats such as Marinated Lamb Kebabs, or as part of a mezze table.

Alternative: For a variant that gives the sauce more body, fry meat in a little olive oil with onion. Let cool and mix in with other ingredients. Keeps, refrigerated, 4-5 days. This is particularly delicious as a dip for bread.

Authors' comments: Every Georgian household has its own version of this sauce, which is most commonly served as a relish with meats or as a dip for bread. Some Georgians also eat adjika drizzled over slices of fresh melon; the contrast of cool, sweet melon with spicy hot sauce is very successful.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Tyops courtesy of Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address). For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN

From: Sylvia Steiger Date: 01-21-98 (10:47) The Once And Future Legend (1) Cooking

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