Raw Adjika with Horseradish and Herbs

This is the fiercest adjika of the lot — raw, meaning nothing is cooked at all, so the full force of fresh garlic, hot chile, and horseradish stays untamed. Adjika is a Caucasian condiment, and this version simply grinds the vegetables, salts and sweetens them, and covers everything in vinegar. Because there’s no heat, it holds onto the sharp, “living” aroma that cooking always strips away. The horseradish does double duty: it piles on heat and, together with the salt and vinegar, acts as a natural preservative, so jars under plain plastic lids sit happily in a cold pantry all winter.

Respect the heat. Grind the hot peppers and horseradish by an open window or outside — the fumes really sting your eyes. Use fresh garlic with no green sprouts inside, or a bitterness creeps in over time. Since nothing is cooked, scrupulously clean jars are non-negotiable.

Serve it in small amounts, alongside cold cuts, roast meat, or boiled potatoes. One spoonful is enough to wake up almost any winter meal.

Part of Caucasian cuisine — 10 more recipes in the section.

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