Adzhiga Salsa

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Adzhiga Salsa
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The ingredients of this specialty from Russia are similar to the 
traditional Mexican pico de gallo salsa with the exception that celery
replaces tomatoes and dill is added. Georgians spread it thickly onto a
piece of lavash (Georgian bread) and wolf it down no matter how many
chiles are added to it. Please note that this recipe requires advance
preparation, as the adzhiga tastes better when it's served 1 to 3 days
after making.


Ingredients


10 cloves garlic
2 celery stalks, including leaves, chopped
5 red or green serrano or jalapeño chiles, seeds and stems removed chopped
2 red bell peppers, chopped
2 cups fresh dill, chopped
1 1/2 cups coarsely chopped cilantro
1/2 cup red wine vinegar
1/4 teaspoon salt


Instructions


Combine the garlic, celery, chiles, bell peppers, dill, and cilantro in 
a food processor. Using the pulse mode, puree gently until the
ingredients form a coarse paste. Transfer the mixture to a bowl and stir
in the vinegar and salt. Cover and let stand overnight.
Servings
about 2 cups
Servings
about 2 cups
Adzhiga Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The ingredients of this specialty from Russia are similar to the 
traditional Mexican pico de gallo salsa with the exception that celery
replaces tomatoes and dill is added. Georgians spread it thickly onto a
piece of lavash (Georgian bread) and wolf it down no matter how many
chiles are added to it. Please note that this recipe requires advance
preparation, as the adzhiga tastes better when it's served 1 to 3 days
after making.


Ingredients


10 cloves garlic
2 celery stalks, including leaves, chopped
5 red or green serrano or jalapeño chiles, seeds and stems removed chopped
2 red bell peppers, chopped
2 cups fresh dill, chopped
1 1/2 cups coarsely chopped cilantro
1/2 cup red wine vinegar
1/4 teaspoon salt


Instructions


Combine the garlic, celery, chiles, bell peppers, dill, and cilantro in 
a food processor. Using the pulse mode, puree gently until the
ingredients form a coarse paste. Transfer the mixture to a bowl and stir
in the vinegar and salt. Cover and let stand overnight.
Servings
about 2 cups
Servings
about 2 cups
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