Abkhazian Hot Pepper Adjika with Walnuts and Coriander

What you need

• 500 g (1 lb) hot red chili peppers, stems removed, seeds removed
• 60 g (2 oz) garlic, peeled
• 100 g (3 1/2 oz) walnuts, shelled
• 1 bunch fresh cilantro
• 1 bunch fresh dill
• 100 g (1/2 cup) salt, coarse
• 2 tbsp ground coriander

Method

Restated from the original video

1. 1

   Wear gloves for the chili peppers. Cut off the stems, split the peppers and scrape out the seeds. Wash and dry the herbs well.

2. 2

   Chop the peppers coarsely.

3. 3

   Grind the peppers, garlic, walnuts, cilantro and dill through a fine meat grinder plate. A food processor works if you pulse in batches to a coarse paste, not a puree.

4. 4

   Drain off excess liquid if the paste looks watery.

5. 5

   Stir in the salt and ground coriander until evenly mixed.

6. 6

   Pack the paste loosely into a clean bowl, cover with a cloth and leave at room temperature for 24 hours, stirring 2-3 times.

7. 7

   Spoon the adjika into clean, dry jars and press it down so no air pockets remain.

8. 8

   Store in the fridge and use within 3-4 weeks. Serve with grilled meat, bread or soups.

Imported from vegetarianrecept.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.