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Pulse all ingredients in a food processor until it reaches the desired consistency. For a thicker consistency , add more walnuts or a little room temperature boiled water if you like a looser mixture. Cover and refrigerate before packing into jars. Store in the refrigerator or process in a water bath for longer storage. I usually make a small batch and keep it in the refrigerator. However, when making a large amount, make sure to steam your jars and lids before adding the Adzhika. Then place the jars inside a large pot filled with water and simmer for 20 to 30 minutes. Store in a cool place and enjoy any time you would like to brighten up any of your dishes.
I usually don't incorporate walnuts into the mixture when preserving Adzhika, but add them after opening a jar. I usually make a small batch and keep it in the refrigerator. However, when making a large amount, make sure to steam your jars and lids before adding the Adzhika. Then place the jars inside a large pot filled with water and simmer for 20 to 30 minutes. Store in a cool place and enjoy any time you would like to brighten up any of your dishes.
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West African pepper — citrus, cardamom notes, gin botanical
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Wall-mounted magnetic spice jars — visible, organized, accessible
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West African pepper — citrus, cardamom notes, gin botanical
Ground habanero — extreme fruity heat, hot sauces, salsas
Clean, direct heat — universal hot spice for any cuisine
French-engineered grinding mechanism — lifetime pepper mill
Wall-mounted magnetic spice jars — visible, organized, accessible