This fresh red pepper paste is popular among those Russians who like spicy foods. Use this as a condiment to accompany grilled meats, or stir a tablespoon or two into soups and stews, as a flavor enhancer. You can find other recipes and read about the Russian Far East in the article Siberian Hot Stuff By Sharon Hudgins

The ingredients of this specialty from Russia are similar to the 
traditional Mexican pico de gallo salsa with the exception that celery 
replaces tomatoes and dill is added. Georgians spread it thickly onto a 
piece of lavash (Georgian bread) and wolf it down no matter how many 
chiles are added to it. Please note that this recipe requires advance 
preparation, as the adzhiga tastes better when it's served 1 to 3 days 
after making.

This South American paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator; for longer storage, increase the vinegar and reduce the amount of olive oil. For a red paste, substitute 15 dried New Mexican red chiles, soaked in water. For a green paste, substitute 10 New Mexican green chiles, roasted, peeled, and chopped. For a much hotter paste, add 5 habanero chiles. All chiles should have the seeds and stems removed.

This recipe features a 2011 Scovie Grand Prize Winner: Saucy Mama Creamy Horseradish by Barhyte Foods. Order it here.

To “mull” a beverage is to heat it with other ingredients to impart a 
flavor. We mulled over several formulas before choosing this one with 
its pungent punch.
 

When I write “flavored,” I mean it, as I have chosen the chiles that 
impart the most distinct flavors. The raisiny flavor of the pasilla 
melds with the apricot overtones of the habanero and the earthiness of 
the New Mexican chile to create a finely-tuned fiery sipping vodka. Of 
course, use an excellent vodka like Stolichnaya or Absolut. Note: This 
recipe requires advance preparation.

Extra stuffing may be put in a buttered casserole dish and baked, covered, at 350 degrees F. for about 30 minutes.