Mtsvane Adjika

Ingredients

• 10½ ozhot chili pepperRemove stems; keep seeds for more heat
• 14⅛ ozGreen bell pepperDeseeded, tempers the heat
• 4¼ ozgarlicPeeled
• 7 ozcilantroWashed and dried well, stems may be included
• 5¼ ozparsleyRoughly cut
• 5¼ ozdillFinely chopped
• 2¾ ozbasilLeaves only, discard coarse stems
• ⅔ ozmintLeaves only (optional)
• 2 tbspblue fenugreekGround, typical Georgian spice
• 1 tspCorianderTo taste (optional)
• 2 tbspsaltStir in until dissolved; coarse sea salt works
• 4 tbspwine vinegarFor preserving and seasoning
• 2 tbspsugarBalances acidity and heat (optional)
• 2 tbspvegetable oilNeutral oil or olive oil (optional)

Method

1. Wash and dry the produceWash the chilies, bell pepper, garlic and all the herbs, then dry them very thoroughly. The less moisture that goes into the paste, the better it keeps.
2. Prepare the chiliesPut on gloves, cut the stems off the chilies and break the pods into rough pieces. Leave the seeds in for a seriously hot adjika, or remove the seeds and white ribs for something milder.
3. Prep pepper, garlic and herbsDeseed the bell pepper and cut it into rough chunks, and peel the garlic. Roughly chop the cilantro, parsley and dill, and use only the leaves of the basil and mint, discarding the coarse stems.
4. Grind into a pastePass the chilies, bell pepper, garlic and herbs through a meat grinder fitted with the fine plate, alternating as you go, or blitz everything in a blender to an even paste.
5. Work in the saltStir in the salt and mix thoroughly until it has completely dissolved.
6. Stir in spices and vinegarAdd the ground blue fenugreek (in Georgia it's called utskho-suneli), the coriander, ground, to taste, the wine vinegar and, if you like, the sugar and oil, then stir until the paste is smooth and homogeneous.
7. Rest and season to tasteLet the adjika rest briefly, then taste it and adjust the salt, acidity and heat.
8. Jar and refrigerateSpoon into completely dry, sterilised jars, seal well and keep in the fridge. It's ready to eat after a day.

Tips and variations

The herb mix is flexible: cilantro with mint and basil, basil with parsley, or equal parts parsley, dill and cilantro all work nicely. A herb-free version uses just green bell pepper, chili and garlic with diluted vinegar essence, salt and sugar. Another version swaps the bell pepper for mustard greens and arugula and blends them with only olive oil, red wine vinegar and salt. Very hot pods can be soaked in warm water for 4 hours before grinding, with the water changed every hour. A splash of oil gives you a smoother paste. One version leaves out the vinegar entirely and preserves the paste with just salt and blue fenugreek. Serve it by the spoonful with grilled vegetables, with beans, or simply spread on fresh bread.