Friday, 18 September 2009
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
At a glance
1 1/2 cups
3 large red jalapeño peppers (about 1/4 pound), coarsely chopped
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.