This lively condiment has it all: heat, spice, and the zing of fresh herbs. Adjika originated in the western regions of Georgia—the country in the Caucasus, not the American state—where it was traditionally, and laboriously, made in a mortar and pestle. But today a food processor makes quick work of the task. Adjika remains such an iconic Georgian seasoning that UNESCO has designated it as part of the country’s “intangible cultural heritage.”

　　This recipe was excerpted from ‘Preserved' by Darra Goldstein, Cortney Burns, and Richard Martin. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Kosher Salt

　　$12 $11 At Amazon

　　Blue Fenugreek

　　$19 $10 At Amazon

　　Summer Savory

　　$10 At Amazon

　　

Ingredients

Makes 1 pint

　　8 large garlic cloves, peeled and left whole

　　4 oz. fresh hot red chiles, such as cayenne or bird’s eye, stemmed and seeded

　　1 large red bell pepper, stemmed and seeded

　　1 large celery rib, including leaves

　　2 cups coarsely chopped fresh dill

　　1½ cups coarsely chopped cilantro

　　⅓ cup coarsely chopped basil

　　¾ tsp. ground coriander seed

　　½ tsp. ground fenugreek (preferably blue)

　　½ tsp. ground summer savory

　　¼ cup red wine vinegar

　　¾ tsp. kosher salt

　　

Step 1

Pulse the garlic in a food processor to grind slightly. Coarsely chop the chiles, bell pepper, and celery and add to the garlic. Pulse again. Add the dill, cilantro, basil, coriander seed, fenugreek, and summer savory and pulse to a medium-fine consistency.

　　

Step 2

Transfer the mixture along with any liquid to a bowl and stir in the vinegar and salt. Cover and let stand overnight before packing into jars. Store in the refrigerator for up to 6 months. For longer storage, transfer to canning jars and process in a boiling water bath.

　　Excerpted with permission from Preserved: Condiments by Darra Goldstein, Cortney Burns, and Richard Martin, published by Hardie Grant Publishing, October 2023. Buy the full book from Amazon or Hardie Grant.