* Exported from MasterCook *
Georgian Herb and Pepper Relish w Meat Alternative - Adjika, 0 pts
Recipe By :Sylvia Steiger, SylviaRN (at) compuserve (dot) com
Serving Size : 3 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Garlic cloves -- crushed
2 Jalapenos -- finely chopped
1 Red Bell peppers -- finely chopped
1 Green Bell peppers -- red; finely chopped
3 Plum Tomatoes -- finely chopped
1 cup Parsley -- fresh; finely chopped
1 1/2 cups Cilantro -- fresh; finely chopped
1/4 cup Dill -- fresh; finely chopped
3 tablespoons Vinegar -- wine; red
Salt
Mix ingredients in bowl or process in food processor 10 seconds for finer texture. Store in refrigerator in well-sealed nonreactive bowl 24 hours before using, to give strong flavors time to blend. Traditionally, adjika is stored in a clean wine bottle, then poured out as needed. Serve with filled breads such as Georgian Cheese-filled Quick Bread or Potato-and-Herb-Filled Bread, or as a condiment with grilled meats such as Marinated Lamb Kebabs, or as part of a mezze table.
Makes 3 cups
MEAT ALTERNATIVE
1/4 lb Pork; lean, ground
Oil, olive
1/2 Onion, chopped; finely
For a variant that gives the sauce more body, fry meat in a little olive oil with onion. Let cool and mix in with other ingredients. Keeps, refrigerated, 4-5 days. This is particularly delicious as a dip for bread.
Authors' comments: Every Georgian household has its own version of this sauce, which is most commonly served as a relish with meats or as a dip for bread. Some Georgians also eat adjika drizzled over slices of fresh melon; the contrast of cool, sweet melon with spicy hot sauce is very successful.
ChupaNote: this is the Georgian equivalent of salsa. It also makes a wonderful base for soup, sauces, gravies, and mixed with tofu or cream cheese on sandwiches or pasta. I prefer rice vinegar, or lemon juice, or a citrus blend (2 tablespoons lemon juice, 1 1/2 teaspoon lime juice and 1 1/2 teaspoons orange juice mixed together ) to the sharpness of red wine vinegar. If you use the meat alternative, I suggest lean ground turkey to keep the fat down.
Description:
"0 pts NOT PointsPlus"
Cuisine:
"Eastern European"
Source:
"Feed Me That! Where Dinner Gets Done"
S(Internet Address):
"Jan 2011"
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Per Serving (excluding unknown items): 103 Calories; 1g Fat (10.1% calories from fat); 6g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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