Adjika Paste

Pulse the roasted red peppers in a food processor into a paste-like consistency and transfer to a bowl.

Add the rest of the ingredients, mixing well. Taste for seasoning and add more Svaneti Seasoned Salt, if desired.

Store in an airtight container in the refrigerator for up to one month. Recipe makes approximately 1 cup. It can also be frozen. Take an ice cube tray, fill each cube with the Adjika Paste, then freeze. Once frozen, remove from the tray and transfer to a freezer ziplock bag. This will keep in your freezer for up to 6 months. Just thaw or heat up to use.

- Adjika Paste is a versatile way to add flavor (and a kick) to many dishes, including grilled/roasted meat, soups or stews, marinades, eggs or dips.

- Georgian-Style Chicken Wings: Whisk Adjika Paste with honey, soy sauce, and garlic to create a zesty marinade for chicken wings. Either bake them in the oven or cook on a grill for a delicious spicy, sticky finish.

- Meatballs, Burgers or Meatloaf: Mix Adjika Paste into your meat mixture before cooking. Or spread Adjika paste on meatloaf before baking.

- Use as a dipping sauce for meat, seafood or veggies. Delicious also when mixed in with Greek yogurt or sour cream and tossed with roasted veggies, with extra to serve on the side.

- Add Adjika Paste to soups, stews, lentils or beans to add a little extra “pop” to your recipe.

- Mix in with ketchup, mayo or mustard for sandwiches, chicken salad or deviled eggs. Also tasty swirled in or mixed into hummus or other bean dips.

- This makes a delicious French bread (or kalamata olive bread) pizza! Toast the bread first, then spread on a generous amount of the Adjika paste. Top with your favorite pizza toppings, then cover with mozzarella and/or provolone cheese. Bake in a 390 degree oven until everything is heated through and the cheese is good and melty. So good!