Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Georgian · Sauces
Cornelian Cherry Adjika
A zesty and aromatic sauce made from cornelian cherries with spices and fresh herbs—perfect alongside meat dishes.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Rinse the cornelian cherries, pat them dry, and press through a fine sieve to separate the pulp from the pits.
2
Finely mince the garlic, hot pepper, cilantro, and dill, then add to the berry pulp along with salt, coriander, and hops-suneli. Pound everything together until smooth and well combined.
3
Mix well with the cornelian cherry purée, tasting and adjusting salt and spices as needed.
4
For storage, stir in olive oil, a pinch of sugar, and wine vinegar. Bring the adjika to a gentle boil, transfer to sterilized jars, seal with lids, and refrigerate.
Comments
Log in to leave a comment.
No comments yet. Be the first!