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Adzhiga

Friday, 18 September 2009

Description

This fresh red pepper paste is popular among those Russians who like spicy foods. Use this as a condiment to accompany grilled meats, or stir a tablespoon or two into soups and stews, as a flavor enhancer. You can find other recipes and read about the Russian Far East in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

At a glance

Cuisine

Asian

Ingredient

Vegetable

Cooking Method

No Cook

Difficulty

Easy

Heat Level

Chile

Bell Pepper

Jalapeño

Meal/Course

Condiment

Makes

1 1/2 cups

3 large red jalapeño peppers (about 1/4 pound), coarsely chopped
2 red bell peppers (about 1/2 pound), seeded, deveined, and coarsely chopped
8 large garlic cloves, quartered
1/2 teaspoon salt (or more, to taste)

Methods/steps

Put all the ingredients into a food processor and use the pulse control to process them into a coarse, thick paste. The mixture should not be pureed or liquified. Transfer the adzhiga to a clean class jar, cover tightly, and refrigerate for 2 to 3 days to let the flavors ripen. Taste and add more salt if desired.

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