Red Adjika- Georgian Red Pepper Dip


  • 6 Red bell peppers, roasted
  • 3 Calabrian chilies, deseeded
  • 2 Fresno chilies, deseeded
  • 1-1/2 Large tomato, peeled
  • 1-1/2 tsp. Ground coriander seed
  • 2 T Red wine
  • 1/4 bunch Cilantro, leaves only, chopped


Combine all ingredients except cilantro in a blender to chop but not purée. Cook in a lightly oiled sauté pan until thickened. Add cilantro; cool and serve with grilled meat. 

Chef Vitaly Paley, Imperial, Portland, Oregon, from Food Fanatics® magazine