Adzhika

Wash and dry the hot peppers thoroughly, then remove the stems. For a milder paste, carefully deseed the peppers; for maximum heat, leave the seeds intact.

Roughly chop the peppers and peeled garlic cloves into manageable pieces suitable for grinding or processing.

Combine the chopped peppers and minced garlic in a food processor, mortar and pestle, or traditional stone grinder. Process or grind the mixture until a coarse, uniform paste begins to form.

Add salt to the paste and continue grinding or processing, incorporating it thoroughly to help break down the fibers and draw out moisture from the peppers.

Gradually add the red wine vinegar to the paste, one teaspoon at a time, blending continuously until the desired consistency and level of acidity is achieved.

Taste the adzhika and adjust the seasoning, adding more salt or vinegar as needed to balance the heat, salinity, and acidity.

Transfer the finished adzhika paste into a sterilized glass jar, pressing it down firmly to eliminate any air pockets. Seal tightly and refrigerate for at least 24 hours before serving to allow the flavors to fully meld and mature.