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Adjika

By Darra Goldstein, Cortney Burns, and Richard Martin
Adjika a salsalike condiment in a bowl.
Photo by David Malosh

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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