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Georgian Mint-Green Chili Relish (Adjika)

Georgian Mint-Green Chili Relish (Adjika)

By Courtney HillJune 4, 2018

  • Makes
    1/2 cup
  • Cook Time
    15 minutes

Adjika often is made with red peppers, but this version uses green serrano chilies with fresh mint and parsley. Spicy, herbal and savory, this adjika can be served with warm bread, offered as a condiment with meats and seafood, or turned into a dressing for vegetables. We liked the pleasant heat of the relish made with two whole chilies and two seeded. If you’d prefer a milder version, seed all four; for more heat, leave the seeds in all.

Tip

Don't discard any tender mint stems; they're fine to use here, as the food processor will break them down. Don't use the relish immediately after processing. Allowing it to rest for at least one hour before serving allows the flavors to bloom.

Ingredients
  • 4

    cups lightly packed fresh mint

  • 4

    serrano chilies, stemmed, 2 seeded, all 4 chopped

  • 2

    medium garlic cloves, smashed and peeled

  • 4

    teaspoons kosher salt

  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    teaspoon ground coriander

In a food processor, combine all ingredients. Process until finely chopped, 1 to 2 minutes, scraping the bowl as needed. Transfer to a small bowl or jar, cover and refrigerate for at least 1 hour or up to 4 days.

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