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โ Actually there really isn't anything to report! I simply wanted to share a coupon code with everyone :)
You all have responded the most to sauces or spice blends, so I believe I'll stick to that for a little while. This recipe revisits a spice blend we've seen before: adjika. My mother-in-law makes several variants of this, but my favorite is the 'dry' variety. She is from Moldova, but used to work at a Georgian restaurant in Moscow where she picked up a lot of recipes. I hope you all will enjoy this one! Feel free to adjust the levels to-your-desire... I personally like mine a bit spicy. How to use it, you might ask? It goes well in soups, as a marinade, or even mixed with some mayo as a spread on a sandwich. It is extremely versatile.
ADJIKA (DRY)
Optional but recommended for depth/smokiness: 1 teaspoon smoked paprika or Spanish pimentรณn, 1 teaspoon khmeli-suneli blend, pinch dried dill or savory (my MIL uses khmeli-suneli but not the others)
Store: Airtight glass jar in a cool, dark place (pantry for powder version; fridge for any residual moisture (if you used fresh garlic)). Lasts ~1 month (indefinitely if fully dried).
Until next time, keep chipping!
matt @ kitsch-bent