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Red Adjika

Red Adjika

By Courtney HillNovember 7, 2025

  • Makes
    4 servings
  • Cook Time
    30 minutes

This savory relish is a table condiment in Georgia. It's paired with meats, seafood, vegetables and even used as a dip or spread. We found that it's also delicious stirred into polenta and served alongside creamy cheeses such as mozzarella, farmer's cheese and chèvre. Our version is meant to be spicy, but if you shy away from chili heat, simply remove the seeds from the Fresno chilies.

Tip

Don't turn up the heat too high when simmering the mixture. It should cook at a steady simmer, not a rapid boil, or it runs the risk of sticking and scorching.

Ingredients
  • ½

    cup walnuts

  • 5

    Fresno chilies, stemmed and quartered

  • ½

    cup drained roasted red bell peppers, patted dry

  • 2

    ripe plum tomatoes, cored and quartered

  • 3

    medium garlic cloves, peeled

  • 1

    tablespoon grapeseed or other neutral oil

  • Kosher salt

  • 1

    teaspoon ground coriander

  • ¾

    teaspoon dry mustard

  • ½

    teaspoon ground fennel seed

Step 1

In a food processor, combine the walnuts, chilies, roasted red peppers, tomatoes, garlic, oil and 2 teaspoons salt. Pulse until the mixture is finely chopped, about 15 pulses.

Step 2

Transfer the mixture to a 10-inch skillet, add ¼ cup water and cook over medium, stirring occasionally and adjusting the heat as needed to maintain a steady simmer, until the water has evaporated and the mixture is thick, about 10 minutes.

Step 3

Off heat, stir in the coriander, mustard and fennel. Transfer to a small bowl or jar, let cool until barely warm, then cover and refrigerate for at least 1 hour or up to 4 days.

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