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 StuffBy 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.
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.
This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.