Abkhazian Adjika with Hot Peppers

1. 1 Fresh chilipack 100 g ≈ $1.00 100 g
2. 2 Garlic≈ $10.00 per kg 30 g
3. 3 Cilantropack 50 g ≈ $1.20 15 g
4. 4 Ground coriander 3 g
5. 5 Khmeli-suneli 3 g
6. 6 Salt 20 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wear gloves. Remove the stems from the hot peppers, leaving the seeds for heat to taste, and dry the cilantro³ thoroughly.

2. Sterilize a 0,25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 10 minutes, and boil the lid for 5 minutes. Make sure the jar is completely dry.

3. Put the peppers, garlic², and cilantro³ twice through a meat grinder fitted with a fine plate.

4. Add the salt, coriander, and khmeli suneli, stir, and let stand for 20 minutes so the salt dissolves.

5. Pack the adjika tightly into the jar, tamp it down with a spoon, and smooth the surface.

6. Close with the lid and refrigerate. This is a raw, uncooked sauce: store only in the refrigerator for up to 1 month, using a clean spoon.