Adzhika Georgian Style Hot Pepper Relish Food

ADZHIKA (GEORGIAN STYLE HOT PEPPER RELISH)

Adzhika (Georgian Style Hot Pepper Relish) image

No Georgian cook would think of serving grilled or roasted meat plain, without any sort of condiment or garnish. This sauce will enliven meats. In the area of Samegrelo or Mingrelia, they use this sauce and add melon to sooth the tongue.

Provided by Member 610488

Categories Sauces

Time 20m

Yield 1 pint

Number Of Ingredients 8

Ingredients

8 garlic cloves, peeled
1 large celery rib, including leaves
1/2 lb fresh jalapeno pepper, including seeds
1 large red bell pepper, cored and seeded
2 cups fresh dill, coarsely chopped
1 1/2 cups cilantro, coarsely chopped
1/3 cup red wine vinegar
1 teaspoon salt

Steps:

In a food processor, grind the garlic for 1 second. Coarsely chop the celery, hot peppers and red bell pepper and add them to the garlic. Pulse again. Add the chopped herbs and pulse to a medium coarseness. Transfer the mixture to a bowl and stir in the vinegar and salt. Cover and let stand overnight before packing into jars. Refrigerated the sauce will keep for 3 weeks. This relish tastes best when allowed to sit for 3 days before serving.

Nutrition Facts : Calories 191, Fat 1.9, SaturatedFat 0.3, Sodium 2422.4, Carbohydrate 36.8, Fiber 12.4, Sugar 17.9, Protein 6.8

HOT PEPPER RELISH

Hot Pepper Relish image

Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!

Provided by Sharon123

Categories Southwestern U.S.

Time 55m

Yield 7 pints

Number Of Ingredients 7

Ingredients

18 red chili peppers, seeded and stemmed
18 green chili peppers, seeded and stemmed (you can use green bell peppers for less heat)
4 lbs onions, peeled (about6-8)
1 tablespoon canning salt (You can use regular salt)
boiling water
2 1/2 cups cider vinegar
3/4-1 cup sugar

Steps:

Put peppers and onions through food chopper, or chop in water in blender and drain.
Place in 6 quart kettle.
Add salt; cover with boiling water.
Let stand 10 minutes.
Drain and discard liquid.
Add vinegar and sugar to vegs.
Bring to boil, simmer 20 minutes.
Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
Wipe jar rim, adjust lids.
Process in boiling water bath 15 minutes.
Start to count processing time when water in canner returns to boiling.
Remove jars.

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