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Sochi Salsa (Adjika)

January/February 2014

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The combination of sweet and hot peppers, garlic and herbs in this salsa recipe makes this the perfect condiment to have in your fridge. Adjika, a salsa-like condiment of both Georgian and Abkhazian origins, typically accompanies grilled meat or vegetables. Or you can eat this salsa with tortilla chips straight from the bowl.


Sochi Salsa (Adjika)

Makes: About 2 cups

Serving Size: 1/4 cup

Active Time:

Total Time:

Ingredients

  • 1 large red bell pepper
  • 4-5 fresh jalapeño peppers, red or green, stemmed and seeded
  • 4 cloves garlic
  • 1 large stalk celery
  • 1 1/2 cups firmly packed fresh cilantro, including tender stems
  • 3/4 cup firmly packed fresh basil
  • 3/4 cup firmly packed fresh dill, including tender stems
  • 1/4 cup red-wine vinegar
  • 1 tablespoon ground coriander
  • 1 teaspoon salt

Preparation

  1. Coarsely chop bell pepper, jalapeños and garlic. Transfer to a food processor and pulse until finely chopped. Transfer to a medium bowl.
  2. Coarsely chop celery (including any leaves), cilantro, basil and dill. Add to the food processor along with vinegar, coriander and salt; pulse until finely chopped, but not smooth—the salsa should still have some texture.
  3. Transfer to the bowl with the pepper mixture; stir until well combined. Cover and refrigerate overnight for the flavors to meld before serving.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 5 days.

Nutrition

Per serving: 18 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g total sugars; 1 g protein; 1 g fiber; 301 mg sodium; 124 mg potassium.

Nutrition Bonus: Vitamin C (62% daily value), Vitamin A (25% dv)

Carbohydrate Servings: 0

Exchanges: 1/2 vegetable


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Recipe Categories

Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Style/Theme
Vegetarian
Ethnic/Regional
Eastern European/Russian
Ease of Preparation
Easy
Publication
January/February 2014
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