Recipe courtesy of Spiker’s Shrubs, Greenfield MA. For more tasty ideas visit .

Georgian Adjika with Sour Cherry Plum Shrub
  • 3 red bell peppers
  • 4 red chili peppers
  • 8 garlic cloves
  • 2tsp coriander seeds
  • 1/2tsp fenugreek seedsor 1 celery stalk with leaves, chopped
  • 1/2tsp bay leavescrushed
  • 2tsp dried marjoram
  • 1tsp summer savory or thyme
  • 1tsp dried mint
  • 1tsp dried sage
  • 1 1/2tsp kosher or sea salt
  • 1tsp ground black pepper
  • 1cup toasted walnutssee note
  • 1/3 cup red wine vinegarbest quality
  • 2tbsp Spiker’s Sour Cherry Plum Shrubor Spiker’s Chile Lime Shrub
Prepare the dry ingredients
  1. Crush or grind the coriander seeds, bay leaves, and fenugreek seed and place in a small bowl. (See note below If you don’t have fenugreek seeds.)
  2. Add the remaining dry ingredients and walnuts to the bowl and set aside.
  3. Place the peppers and garlic in a food processor.
Prepare the ingredients
  1. Core, seed, and coarsely chop the red bell peppers. Remove the stems from the red chiles and coarsely chop. If using celery instead of fenugreek seeds, coarsely chop the stalk and leaves. Place all these ingredients plus the garlic in the bowl of a food processor. Pulse several times to reduce the size of the items.
Process the ingredients
  1. Mix the vinegar and the Spiker’s Sour Cherry Plum shrub together in a measuring cup. Pour over the ingredients and pulse repeatedly until the mixture has the texture of a salsa. The Adjika should not be coarse, but it should not be completely pureed either. Strive to get all the ingredients of a uniform size so nothing chunky stands out.
Recipe Notes

Note re: fenugreek: Fresh fenugreek has a flavor similar to a cross between celery and fennel. If you can’t find either fresh, dried, or seed fenugreek you can use a stalk of celery and a pinch of fennel seeds.