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Adjika often is made with red peppers, but this version uses green serrano chilies with fresh mint and parsley. Spicy, herbal and savory, this adjika can be served with warm bread, offered as a condiment with meats and seafood, or turned into a dressing for vegetables. We liked the pleasant heat of the relish made with two whole chilies and two seeded. If you’d prefer a milder version, seed all four; for more heat, leave the seeds in all.
cups lightly packed fresh mint
serrano chilies, stemmed, 2 seeded, all 4 chopped
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