You definitely need spicy Georgian adjika if you like to treat yourself to pork chop or fried chicken wings. Spicy seasoning goes well with vegetables, fish and cakes. The main thing is that you can eat spicy food, because the main ingredient in any of the best Georgian adjika recipes for the winter will be hot peppers.

In the store, stock up on dry, ready-to-eat seasonings: coriander, suneli hops, dry cilantro. Take a packet of each seasoning. Check the expiration date before buying. You need spices that are fresh and smelly.

For a Georgian snack, you need to buy walnuts, they will be required in our recipe for 7 pieces. You also need 5 pieces of hot pepper and half a sweet, bulgarian. Fresh herbs will not hurt, you can get by with a bunch of dill. Don't forget the garlic. If the heads are large, one is enough, we clean it, disassemble it into slices and grind it with a press.

Everything you need to prepare the dish is on the table, it's time to start cooking. First, finely chop the walnut kernels and coriander seeds. I did it in a mortar, I have it very pretty.

In a blender, grind the peppers first, followed by the greens. We take out a large salad bowl, glass or porcelain, put all the ingredients in it, except for the nut mass, garlic and vinegar. Mix the mass thoroughly. When it becomes uniform, add chopped nuts with coriander and dill, garlic paste, salt, vinegar. Salt and vinegar put 2 teaspoons. Stir adjika for a few minutes, then transfer to a dry, clean jar. To store adjika in Georgian for the winter, close the jars tightly.

Adjika in Russian with tomatoes

The recipe has nothing to do with the traditional cuisine of Georgia - it is a purely Russian, culinary variation on the theme of adjika. We will make it from tomatoes and garlic. Let's take tomatoes more than 1 kg, because the output should be 1 liter of pulp. To grind them, we use an electric meat grinder.

Peeled garlic cloves (they need 1 cup) are also twisted in a meat grinder. Pour the resulting sauce with tomatoes into a bowl and salt. Salt will go from 1 to 2 tbsp. l. Keep adjika in a dish for several hours and sometimes interfere. When the salt disperses, pour the adjika into small jars.

Adjika classic

Classic adjika is, first of all, hot pepper. According to the recipe, you need 250 g. You need only 20 g of walnut kernels, the same amount of garlic. We will sprinkle salt to taste, and take the following spices:

• savory - 5 g;
• cilantro - 10 g;
• dill - 5 g;
• basil - 5 g.

The pepper is very spicy, so we put gloves on our hands to work with it.. We first clean it from seeds and partitions, then wash it and soak it in water for 2-3 hours. So that the pepper does not float up, we put a weight on it.

After soaking, dry the pepper with a towel and, together with all the spices, grind in a mortar until smooth. Salt, if anything, add more. We shift the thick, classic adjika into a dry jar - in it the seasoning will stand in the cold for a long time.

Adjika Georgian from tomato and garlic

Georgian adjika is an excellent marinade for oven-baked chicken. We'll cook more to last the whole winter.

Autumn is full of ripe tomatoes, which can quickly deteriorate if not processed in time. Homemade red Georgian adjika is a good alternative to store-bought.

Take 5 kg of ripe, fleshy tomatoes and the same amount of sweet pepper. To make the mixture spicier, include hot peppers in the recipe. For this volume of tomatoes, 3 chili pods are enough for lovers of moderately spicy adjika, 5 for lovers of spicy food.

Garlic will add a special spiciness. It needs 500 g. In addition to vegetables, you will need salt, and vinegar for better preservation. We put salt to taste: if vinegar is 9%, then 1 tablespoon. Grind vegetables in a blender bowl (you can twist in a meat grinder).

Pour the prepared salt into the chopped vegetable mass, pour the vinegar. Cover the basin with the workpiece with a clean towel and leave for one hour. During this hour, stir adjika at least 3 times. Pour adjika into jars. Banks should be taken in a small volume. In winter, store jars in the refrigerator. Adjika can diversify any meat delicacy.

Original adjika with apples

Can I call Georgian adjika for the winter, if it contains apples, I don’t know, but I know that it has an excellent taste. Tomatoes are also in the recipe, they need 1.5 kg. Sweet and sour varieties of apples are better suited for this adjika, you need exactly 500 g, the same amount of sweet pepper and orange carrots. You need less garlic - only 300 g. Hot peppers can be different both in severity and in size, so everyone decides for himself how many pods he should take. I took 3 things.

Peel off the peel from apples with a knife, be sure to cut the core with seeds, cut the pulp into cubes and set aside. You will also have to remove the skin from the tomato. To do this, hold the tomatoes in boiling water for 5-6 seconds and the same amount in very cold water. The skin after such contrast baths is removed much easier. We divide the “naked” tomatoes into 4 parts and set aside.

Peppers are next. Let's start with the sweet ones. We wash, dry, remove the core along with partitions and seeds, cut each into 2 parts. Repeat the same with hot peppers. Wash the carrots thoroughly, remove the skin, cut into medium-sized squares. Garlic was left out of the vegetables. Clean it, grind it.

All vegetables are prepared, it's time to stew them. For cooking, take a large saucepan, mix all vegetables except garlic, chop in a blender, pour into a saucepan. Salt adjika on the eye and pour 0.5 l of oil into it. It will stand on the stove and cook for 2 hours.

Toward the end, pour chopped garlic into the pan, boil for 5 minutes and remove the pan from the heat. Adjika prepared for the winter in Georgian can be poured into jars and sent to the shelf.

Adjika with horseradish in Abkhazian style

This recipe mostly consists of hot chili. You need 20 chili peppers. Knowing its vigorousness, one can imagine what a real hot snack will turn out. In addition to chili, you need horseradish and garlic. 4 pieces of root will go, and 200 g of garlic. Sweet pepper will reduce the sharpness. Choose 10 pieces of the largest, fleshy, preferably red.

Wash all the vegetables well, peel the garlic, divide into cloves, crush with a garlic press. Peel horseradish from the top skin, cut into pieces, twist in a meat grinder. Grind all types of pepper with a meat grinder. The consistency of adjika will become better if you skip the vegetables a second time.

Put the ground vegetables in a saucepan with a lid, add 4 tablespoons of salt and sugar. For two days, the workpiece should stand in a warm room. On the third day, pour a glass of vinegar, stir once or twice with an interval of 30 minutes. After that, a vigorous snack can be packed in jars and put in the refrigerator.

Conclusion

Choose any recipe you like, prepare an appetizer and you will not be afraid of any cold in winter. Hot peppers and garlic will kill any germs that have entered the body. Do-it-yourself adjika is much healthier than a snack from a supermarket.

Caucasian adjika for the winter- This is a fragrant spicy seasoning that will make any dish more fragrant and enhance its taste. Also, such a preparation can be used as a snack, since it is very pleasant to eat spicy Caucasian adjika with black bread and lard.

Caucasian adjika recipe is a thick spicy seasoning made from hot pepper, garlic, salt and spices. Abkhazian spicy seasoning, paste-like mass of salt and spices, as well as vegetable puree. It has become widespread not only in Abkhazian, but also - with some variations - in Georgian, Armenian, Russian cuisine. Caucasian cuisine is distinguished by a wide variety of spices used, as well as the spiciness of cooked dishes. Adjika Caucasian is no exception. It is worth noting that in the composition of the recipe you will not find the usual tomatoes, carrots or sweet peppers. For adjika from the mountains, they are not required. The main components are various herbs, as well as salt.

Caucasian cuisine differs from other spicy dishes, where the most common is adjika. It must be said that the recipe for preparing Caucasian adjika is in many ways incomparable with the methods of preparing this seasoning, which are prepared by Russian and Ukrainian housewives. Although the recipe is not complicated, in order for everything to work out, you must follow the indicated instructions.

Caucasian red adjika

Ingredients:

• Hot pepper (fresh) - 0.5 kg;
• Garlic - 125 g;
• Cilantro (medium bunch) - 1 bunch;
• Suneli hops - 1 tsp;
• Salt (Abkhazian or regular) - 75 g;

Cooking method:

1. Be sure to wear rubber gloves! Peel hot peppers and garlic. Wash cilantro, dry with a towel.
2. Pass garlic, pepper and cilantro through a meat grinder.
3. Add suneli hops, salt. I use Abkhazian salt, it is very fragrant, it gives adjika a peculiar, I would say Caucasian flavor!
4. Mix well. We lay out in small sterilized jars, for example, from baby food. From this amount, 4 hundred-gram jars are obtained. We store in the refrigerator.
5. As needed, mix the semi-finished adjika with tomato puree or paste, in a ratio of 1 to 1 or 1 to 2, depending on how sharp you want to get adjika.
6. We serve adjika with meat, barbecue, dumplings. Semi-finished adjika, can be used for roasting meat.

Georgian adjika (Abkhazian)

This is a recipe for raw Georgian or Abkhazian adjika, without which not a single table in the Caucasus can do. Due to the large amount of salt and hot pepper, it does not spoil and can last for many months in the refrigerator. Every autumn I prepare such adjika for the whole year, our family loves it very much.

Ingredients:

• 1 kg hot pepper
• 3/4 cup salt
• 200 g raw walnuts
• 3 art. tablespoons ground coriander seeds
• a bunch of fresh cilantro (diameter 5-7 cm)
• a bunch of fresh parsley (diameter 5-7 cm)
• 300 g garlic (optional)

Cooking method:

1. Wash, dry and de-seed peppers. Better to do it with rubber gloves! Wash the greens well and also let it dry.
2. Pass hot pepper through a fine mesh meat grinder or chop in a blender. If there is a lot of juice, then it is better to drain the excess if possible.
3. Grind hot peppers. Grind walnuts and garlic (I do without it) in the same way. Chop the greens very finely with a knife. Mix all.
4. Combine pepper, herbs and walnuts Add salt and ground coriander. Mix well. Cooking Abkhaz adjika.
5. Cover and leave the Georgian adjika in the kitchen for 3 days (stirring 2 times a day). We leave for 3 days. And on the fourth day, transfer adjika to clean, dry jars and close with lids (plastic or screw-on). Distribute to banks.
6. Hide Georgian adjika in the refrigerator for storage.

Caucasian adjika for the winter

Ingredients:

• tomatoes - 2.5 kg
• carrots - 1 kg
• bell pepper - 1 kg
• apples - 1 kg
• sugar - 1 cup
• salt - 1/4 cup
• vegetable oil - 1 cup
• vinegar 9% - 1 glass
• garlic - 300 gr.
• chili pepper to taste

Cooking method:

1. Wash and clean all vegetables. Naturally, we remove the cores from apples, the partitions and seeds from peppers. After that, we chop all the vegetables in turn. Here you can use a meat grinder or blender. The blender turns out quite finely, so I prefer an electric meat grinder.
2. Put the chopped vegetables in a large saucepan, bring to a boil and simmer for about 1 hour.
3. Pour sugar, salt, vegetable oil and vinegar into the vegetable mass
4. Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost ready adjika
5. For spiciness, add hot pepper if desired and to taste. We love it spicier, since adjika.
6. Cook for another 5 minutes and place in sterilized jars.

Caucasian classic adjika

Ingredients:

• 5 kg hot capsicum,
• ½ kg garlic
• 1 cup coriander (freshly ground)
• 1 kg of regular or sea salt (not iodized).

Cooking:

1. Spread the pepper on a towel in one layer, dry in the shade for 3 days. Grind the coriander. Lubricate your hands with vegetable oil, put on durable plastic or rubber gloves (this is very important!). Wash the peppers, cut and remove seeds and membranes from them. Peel the garlic. Scroll the peppers with garlic through a meat grinder. Mix with coriander and scroll 2 more times. Mix with salt. Ready adjika can be transferred to small jars (sterilized).
2. This is a basic recipe adapted to modern cuisines. At a time when the stone mortar was the main kitchen appliance, all operations were done in it or simply on a convenient flat stone. In the kitchen of the 21st century, the choice is between a meat grinder, a grater and a food processor. A grater can be used for tiny volumes - to try out the proportions or just to understand whether it is needed or not. The main choice between a combine blender and a meat grinder. The blender is fast, it makes life easier, it's easier to clean, and for some reason it's more common in kitchens these days. The meat grinder is difficult to clean, but unlike fast knives, it grinds vegetables carefully, thoughtfully. The process is closer to grinding on a stone, it is easier to regulate. And washing the meat grinder from pepper and garlic does not take much time, it's not fatty meat!
3. The next important part of adjika is spices. Here we should stop in more detail. Usually, nothing more than coriander seeds is required, but it is extremely difficult to resist the temptation to add anything else. This “something” is the most interesting, because half a dozen variations of adjika can be prepared at a time, operating with the addition of a different variety of pepper and changing the recipe for the spice mixture.
4. Let's make a reservation - moderation and logic - these are the basic principles of adding spices. By the way, if you are too lazy to pick up spices, you can add suneli hops from the store, even with it it will already be delicious if you cook homemade adjika for the first time. But more often, ucho suneli, that is, blue fenugreek, is added to adjika (shamballa or the more common name fenugreek).
5. The taste of this spice is bright, nutty, so do not get carried away - a small amount is enough. By the way, suneli in Georgian means seasoning, so do not be embarrassed by the variety of suneli. Seeds, or better to say the fruits and inflorescences of fenugreek, are ground into powder and added to ground coriander seeds. Speaking of replacing ucho-suneli with hops-suneli, it should also be noted that there are an indecent number of variants of the famous mixture in stores, this comes from the natural variety of home-made mixtures, but has little in common with real mixtures prepared by housewives for their culinary needs.
6. So, a good suneli hop must include: fenugreek, coriander, marjoram, Imereti saffron, bay leaf, basil, savory and dill. There are a few other components, but these are the main ones.
7. The last component of adjika is salt. You can take any. To add or not to add vinegar is a difficult question. In industry, acetic acid is added for preservation; in home-made preparations, vinegar is needed only if, in addition to hot peppers and garlic, diluent elements appear in the composition, for example, sweet peppers or fresh herbs. By the way, sweet or bell pepper is the only diluent additive recognized in the Caucasus.

Green Caucasian adjika for the winter

Ingredients:

• 3 kg of hot pepper,
• 200 g garlic
• 30 ml of vinegar,
• 1 teaspoon ground coriander,
• 2 bunches of cilantro
• 2 bunches of celery
• 1 bunch dill,
• salt to taste.

Cooking:

1. Rinse the peppers, remove the partitions and seeds. Peel the garlic, rinse the herbs well in cold water and dry. The grass can be finely chopped and added to the mixture on the second and third scrolling in the meat grinder of peppers with garlic, or gradually add the medium chopped parts directly into the meat grinder.
2. Any adjika, when consumed excessively, can cause extreme burning. Drinking water is useless - it will only burn more strongly. Sharpness can be brought down with butter, cream, yogurt or milk. It is very convenient to reduce the spiciness with oil if you made a mistake in the calculations and added more adjika to the dish than you planned.
3. There is a rather old dispute about who invented adjika - Abkhazians or Georgians. As often happens, in Abkhazia they will tell us that this is their invention, and they will remember a couple of legends about shepherds who added pepper to salt so that they would not steal it, and in Georgia they will tell their stories. Let's leave this dispute to culinary historians, and we ourselves will be glad that adjika for the winter is equally loved both in Georgia and in Abkhazia and in Russia, and that cooking is able to unite different peoples at the same table.

Caucasian adjika recipe

The correct adjika is pasty and can be stored for a long time without losing its quality and taste. When cooking, the observance of proportions is of paramount importance: hot pepper should be at least a third of the total volume.

Ingredients:

• hot pepper - 1 kg. It is better if the pods are fiery and slightly dried;
• coriander seeds - 2 tablespoons;
• garlic - 2 heads;
• rock salt - 100 g.
• spices: suneli hops, Imeretian saffron, fenugreek. Take them one tablespoon at a time;
• vinegar;
• some walnuts.

Cooking method:

1. You can use a stone or ceramic mortar or blender. Hot red pepper should be placed on a dish and put in heat to dry it a little.
2. Next, the pepper is cleaned of seeds and stalk. However, if you like very spicy seasonings, you can not remove the seeds.
3. Garlic is also peeled and ground together with pepper with a blender or mortar to make a homogeneous mass. Selected herbs and spices, as well as rock salt, are also placed here.
4. Optionally, you can add two tablespoons of pomegranate juice or wine vinegar and walnuts (crushed). It will be necessary to knead everything well again to get a pasty consistency.
5. For residents of Russia and Ukraine, an adjika recipe using tomatoes would be more suitable. Many bazaar and store seasonings are made in this way.
6. Here you can slightly change the volume of ingredients and, for example, to make adjika not so spicy, add hot pepper in a smaller volume, and instead use bell pepper and chopped walnuts.
7. It is necessary to cook adjika with gloves, because otherwise, the pepper will not be washed off for a long time.
8. A product such as adjika itself is well stored at the bottom of the refrigerator, if it is laid out in jars and corked. But if you want Caucasian adjika to be stored longer, follow this recipe.
9. 0.5 kg of tomatoes are added to the above ingredients (to increase the acidity and reduce the amount of salt). As in the previous recipe, the prepared mixture is placed in an enameled pan and kept on low heat for about 10 minutes until it begins to gurgle.
10. To avoid burning, do not forget to stir every time with a wooden spatula. After that, we lay out the finished mass in prepared glass containers, sterilize and tightly cork. Such adjika can be stored in a closet or closet.

Caucasian adjika

This adjika is one of the most popular spices in the Caucasus, it is added to meat, fish and vegetable dishes. It is prepared very simply and in this recipe I will tell you in detail how to make it.

Ingredients:

• Tomatoes - 3 Kilograms
• Chili pepper - 150-300 Grams
• Garlic - 200 Grams
• Salt - to taste

Cooking method:

1. Peel the garlic.
2. Peel the bell pepper. Pass cooked vegetables through a meat grinder - bell peppers, chili and tomatoes.

Ingredients:

• 1 kg hot pepper
• 0.5 kg garlic
• 0.5 fresh cilantro
• 20 g dill greens
• 20 g purple basil
• 1 st. l. coarse salt

Cooking:

1. Peel the peppers and pour warm water for 4 hours, drain the water every hour and fill it with fresh water.
2. Then grind the pepper with the rest of the ingredients and salt in a mortar (you can grind in a meat grinder or blender).
3. Arrange in clean containers, close, store in the refrigerator.
4. For a richer taste of such a seasoning, it is better to take both red and green hot peppers.
5. And it is better to cook it on the street or in a well-ventilated room - otherwise it is easy to breathe in evil pepper fumes. Be sure to process the peppers with rubber gloves.

Abkhaz adjika, recipe for the winter

Ingredients:

• about 30 hot peppers;
• 1.5 heads of garlic;
• 1.5 st. l. salt;
• 2 tbsp. l. zira;
• 4 tbsp. l. coriander (seeds);
• 1 st. l. dill seeds;
• 2 tbsp. l. blue fenugreek;

Cooking method:

1. At the beginning of work, you need to clean the pepper and garlic, cut into large pieces. Carefully grind the ingredients with a blender to a paste.
2. Ignite the coriander seeds and cumin in a dry, clean frying pan, stirring often to prevent burning. Remove from heat when the spice-like aroma appears.
3. After cooling, grind the fenugreek and dill seeds with a mortar or coffee grinder, add salt and mix all the ingredients.
4. During the first few days, the sharpness of adjika will be clearly manifested, but later they will subside a little. The finished dish is perfect as a condiment.

Caucasian adjika with walnuts

Ingredients:

• pepper (hot red) - 500g
• garlic - 220g
• cilantro (fresh) - 250g
• walnuts - 100g
• hops-suneli - 30g
• thyme (dry) - 3 tsp
• salt (coarse) - 170g

Cooking method:

1. To cook Caucasian adjika with walnuts, you need ...
2. Trim the tails of the red hot capsicum, cut the pepper into rings.
3. Cut the peeled garlic into slices and grind together with pepper in a blender to a paste-like state.
4. Transfer to a separate container.
5. Rinse the cilantro, remove the lower part of the stalks, chop and chop in a processor, add to the pepper and garlic.
6. Grind the walnuts in the processor until flour, add to the already chopped pepper, garlic and cilantro.
7. Add dry thyme, suneli hops, salt and mix well until a homogeneous mixture.
8. Arrange adjika in sterilized jars, close with lids and put in a cool place or in the refrigerator.
9. Let it brew for a few days before using.

Caucasian adjika

This adjika is one of the most popular spices in the Caucasus, it is added to meat, fish and vegetable dishes. It is prepared very simply and in this recipe I will tell you in detail how to make it.

Ingredients:

• Tomatoes - 3 Kilograms
• Bulgarian red pepper - 1.5 Kilograms
• Chili pepper - 150-300 Grams
• Dried coriander - 2 tbsp. spoons
• Garlic - 200 Grams
• Salt - - To taste

Cooking method:

1. Prepare all the ingredients necessary for making adjika.
2. Rinse the peppers and tomatoes and pat dry with paper towels. Cut the chili pepper in half lengthwise and remove the seeds. Be sure to wear gloves!
3. Here's what we should get.
4. Peel the garlic.
5. Dip the tomatoes in boiling water and peel them off.
6. Peel the bell pepper. Pass through the meat grinder cooked vegetables - bell peppers, chili and tomatoes.
7. Garlic must also be passed through a meat grinder.
8. Add coriander and salt to the resulting vegetable gruel.
9. Mix everything well and serve.

Caucasian red adjika

Ingredients:

• 0.5 kg of fresh red capsicum;
• 125 grams of garlic;
• 1 medium bunch of cilantro;
• 1 teaspoon hops-suneli;
• 75 grams of Abkhazian salt.

Cooking method:

1. In order to properly process red capsicum you should definitely wear rubber gloves.
2. We need to peel the peppers and garlic. Next, we need to rinse the cilantro in cold water and dry it with a paper towel.
3. After that, we need to mix them and pass them together through a meat grinder. Note that we do this with gloves.
4. Next, we need to add suneli hops and salt to adjika. Gently mix the adjika with a wooden spatula.
5. Now we need to sterilize the jars in any convenient way and boil the lids.
6. After that, we need to decompose the resulting Caucasian adjika into small jars. We fit jars of 100-200 ml.
7. Caucasian adjika should be stored only in the refrigerator. As needed, mix it with tomato paste or tomato puree, in proportions of 1:1 or 1:2 to taste.
8. This simple recipe helped us to prepare a real Caucasian adjika from red capsicum.
9. When using this recipe, the main thing is the presence of comfortable rubber gloves. Especially, this dish will delight lovers of spicy dishes with red pepper!
10. Caucasian red adjika will be a great addition to a variety of dishes. First of all, of course, to those prepared from meat or poultry.
11. After all, meat dishes are at a premium in the Caucasus, where this culinary masterpiece comes from. But it also goes well with vegetables and spaghetti.

Adjika - classic recipe

There is a belief - in the old days, Abkhaz shepherds added salt to sheep's food in order for them to gain weight faster. For lack of freely available salt, they simply stole expensive spice from rich owners. In turn, the owners flavored the salt with hot pepper, which is not eaten by sheep. The shepherds found another use for the mixture - they added garlic, herbs to it and ate it for themselves.

Ingredients:

• 1 kg hot pepper
• 500 g garlic
• 150 g salt
• 100 g herbs

Cooking method:

1. All components are ground, a very hot, spicy seasoning comes out.
2. To soften the taste, tomatoes, plums and other vegetables, such as horseradish, are added.
3. Nothing needs to be cooked.
4. Store the finished product in sterilized tightly closed jars in the refrigerator.
5. One small jar is enough for a long time, be sure to try to prepare for the winter.

Adjika Caucasian home

Ingredients:

• Red hot pepper - 12 pods
• Garlic - 2 heads
• Walnuts - 12 pieces
• Dill - 100 g
• Cilantro - 25 g
• Ground coriander - 45 g
• Salt - 1 tablespoon

Cooking method:

1. Remove seeds and membranes from peppers.
2. This should be done with gloves, without touching anything else, otherwise it can burn wherever pepper juice touches the skin.
3. Peel the garlic and nuts.
4. Pass pepper, garlic, peeled nuts, dill and cilantro twice through a meat grinder.
5. It is better not to use a blender for grinding nuts in this recipe, because. this will not release the correct oil. Read more:
6. Add ground coriander and salt to the mass. To stir thoroughly.
7. Transfer to jars, close with lids (both polymer and metal) and store in the refrigerator.
8. From the indicated amount of ingredients, two incomplete jars of 200 g are obtained.
9. I don’t cook adjika as soon as I buy pepper. I give the pepper a few days (2 - 3) to lie down in the refrigerator so that it “wilts” a little.
10. I recommend washing the meat grinder and dishes after preparing adjika with gloves, in order to avoid getting a burning mass on the skin.

Step-by-step recipes for Georgian adjika with walnut, coriander, garlic, saffron

2018-07-15 Marina Vykhodtseva

Grade
prescription

1819

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

8 gr.

carbohydrates

14 gr.

134 kcal.

Option 1: Classic Georgian Adjika Pressed

According to old Georgian recipes, real adjika must be pressed. The mass should not be juicy and very wet. It is thanks to this that the workpiece is perfectly stored even without a refrigerator, but it is still better to place it in a cool place. For spinning, we need gauze. We take a piece that can be folded several times. The original Georgian adjika usually contains walnuts, do not forget to add them, the quantity is indicated below.

Ingredients

• 1 kg of hot pepper;
• 10 g of saffron;
• 10 g of dill seeds;
• 50 g hops-suneli;
• 150 g of walnuts;
• 300 g of garlic;
• 1 st. l. salt.

Step-by-step recipe for classic Georgian walnut adjika

Since we have a dry type of adjika, that's what they call it, you need to take care of sharp pods in advance. We wash them thoroughly with water and put them on a towel to dry, it is better to leave them for the whole day. Then just cut into pieces that will easily slip into the hole of the meat grinder.

Garlic just needs to be peeled. We just look through the nuts, remove rubbish. If they are raw, then you can dry them a little, but in no case do not fry them.

We twist the nuts with garlic and prepared pods through a meat grinder. In this recipe, it is not recommended to use a blender, as a lot of juice will be released when chopping with knives.

We introduce all prescription spices into the scrolled mass. Dill seeds, saffron can be ground first. Do not forget to salt the adjika. Mix well and leave for half an hour. During this time, the salt should dissolve, a little juice will appear.

It's time to prepare the gauze. Just fold it into four layers. We send it to a colander or a sieve, spread our spicy mixture, lift the edges of the fabric, twist it to make a bag. We squeeze.

We leave the bag in a colander or in a sieve for several hours, you can put a press on top, for example, a pack of salt or put a filled jar. Gradually, juice will still come out of the adjika.

We shift the resulting semi-dry mixture of hot ingredients into a jar, put it away for storage or use it immediately.

In no case should we throw away the sharp juice with spices released during the extraction. We pour it into a small jar or into a gravy boat, use it as a sauce for meat, eggplant and other vegetables, poultry, add it in the process of preparing various dishes.

Option 2: A quick recipe for Georgian adjika through a blender

Real Georgian adjika is very spicy, it is added to dishes and consumed in very small quantities. It is for this reason that sometimes you don’t even want to dirty the meat grinder. Your attention to the recipe for a blender. It is important that he has sharp knives. Even with a small amount of initial ingredients, this is enough for the whole family for a week.

Ingredients

• 30 g of garlic;
• 20 g cilantro;
• 100 g of hot pepper;
• 3 g hops-suneli;
• 1 g of dill seeds;
• 1 st. l. oils.

How to quickly cook Georgian adjika

You can take pods of different colors for adjika, but we use only hot pepper. We remove the tails with a seal, cut everything else into several parts and send it to a food processor.

Peel the garlic, toss it next. Immediately add dill seeds and hops-suneli seasoning. For better grinding, pour a spoonful of vegetable oil. Turn on the combine and grind the ingredients sharper for two minutes. Then we check. If large pieces of pepper have fallen somewhere, then we move it and scroll again.

Now add cilantro and, if desired, salt, a full teaspoon is enough for this amount of spicy mixture. We grind for another 25-30 seconds, after which it remains only to shift the adjika into a jar.

This recipe is without nuts, but you can add a few things if you wish. It is advisable not to lay them immediately, but when the pepper and garlic are already crushed, then beat everything together for a few more seconds.

Option 3: Georgian adjika with herbs

Another recipe for wet Georgian adjika with different herbs in the composition. This is not only a hot sauce, but also very fragrant, enhances appetite, improves the taste of any dish. Adjika can even be added to the soup pot, but only at the very end of cooking. If there is no greenery at the moment, then we take a little more of another type or exclude it. According to the rules, coarse salt is needed.

Ingredients

• 240 grams of hot pepper;
• 1 st. l. coriander seeds;
• 10 g hops-suneli;
• a bunch of dill;
• 75 grams of garlic;
• 1 st. l. rock salt;
• 20 g basil;
• 40 g fresh cilantro.

How to cook

Peel the garlic, chop the sharp pods without pulling out the seeds from them. We leave green tails with a seal along the cutting path. We drive the spicy ingredients through a meat grinder.

We wash all the greens, but we do it in advance. Drops of water should not remain on the products. We drive everything together through a meat grinder or just finely chop into a cat with a large knife on a cutting board. Add to garlic and hot peppers.

We spread the coriander in a mortar and grind it very well, it is undesirable to use a coffee grinder. Pour together with the rest of the spices in adjika, do not forget about the salt. Stir, cover, leave for an hour.

After an hour, mix the prepared adjika again, check whether all the salt has dissolved. Transfer to a jar and refrigerate.

Spicy Georgian adjikas can be served in their natural form, but more often they are bred. Usually, tomato juice, mashed potatoes, or just freshly grated tomato are used for dilution. By the way, regular ketchup can also work.

Option 4: Georgian adjika with mild flavor

Not classic, but very convenient and also a simple recipe. This adjika is not so vigorous, it is moist and soft, great for spreading slices of bread, can be used in its pure form, does not require dilution. For a mild taste, an additive from vegetable oil with Bulgarian pods is used. It is important to take ripe and red peppers.

Ingredients

• 200 g sweet pepper;
• 1 g saffron;
• 100 g chili;
• 5 g coriander;
• 45 ml of oil;
• 30 g of garlic;
• 20 g of salt;
• 30 g of sugar;
• 5 g hops-suneli;
• 1 tsp vinegar.

Step by step recipe

Remove the seeds and internal partitions from the washed Bulgarian pods, knock, dry and cut into pieces. Chili just crumble. Peel all garlic cloves. We take all this and pass through an ordinary meat grinder. Transfer to a clean and dry bowl.

Ceiling the coriander seeds, prepare the saffron, pour over the pepper. Add immediately salt with granulated sugar, as well as a small spoonful of vinegar and vegetable oil. Stir for five minutes until it's all dissolved.

We shift the soft adjika into a sterile jar, take a tight lid, pull it. We store in the refrigerator.

You can try to cook soft adjika on tomatoes, but after chopping it is advisable to boil and cool the tomatoes, only then mix with the spicy component.

Option 5: Georgian adjika with tomatoes

Another recipe for raw Georgian adjika that is worth our attention. With tomatoes it turns out a very fragrant and tasty sauce. It will perfectly complement not only national Georgian dishes, but also all your favorite dumplings, pasta, pilaf.

Ingredients

• 500 g sweet pepper;
• 100 g chili;
• 2 tablespoons of salt;
• 140 g of garlic;
• 50 g cilantro;
• 1 sachet (10 g) suneli hops;
• kilogram of tomatoes;
• 90 g of sugar;
• 70 ml of vinegar;

How to cook

Wash all the ingredients and put on a towel to dry. Next, we cut and twist the tomatoes, after them we drive the pepper pods through a meat grinder (remove the seeds from the bell pepper), garlic, cilantro greens.

Pour sand with salt. Stir until completely dissolved. At the end we lay suneli hops, after which we introduce table vinegar. Pour into jars, close. There is a similar recipe with the addition of vegetable oil. Fill at will. For this amount of adjika, half a glass is enough.

Whatever recipe is used to make adjika, it is important to package the raw blank in sterile jars. Only in this case, it will not turn sour, retain its taste, and stand perfectly until the new vegetable season.

Have you ever tried real Georgian adjika? No, not from tomatoes. Many people think that adjika is a tomato sauce, but traditional Georgian adjika is made from hot peppers. It is this adjika recipe that I offer you. Watch the video or read the recipe with photos.

Spicy Georgian adjika wonderfully complements many dishes. I love cooking with adjika. I also add adjika to soups and main dishes.

Ingredients

• Hot capsicum - 200 g. It can be red, it can be green. The main thing is sharp!
• Garlic - 1 head. Not a tooth, but a head!
• Dried basil - 2 tablespoons
• Dried dill - 1 tablespoon.
• Ground coriander - 1.5 tablespoons. I use whole beans and grind them myself in a coffee grinder. Such coriander is much more fragrant than the one that is already sold in ground form.
• Utskho-suneli (aka fenugreek, fenugreek, shamballa) - 2 tablespoons of dried herbs or 1 tablespoon of ground seeds.
• Fresh basil - a bunch.
• Fresh cilantro - a bunch.
• Salt - how much can dissolve in adjika.
• Additionally, if desired, you can add a little bell pepper. In this case, I don't add it.

How to cook Georgian adjika from hot pepper

First, we process the pepper. We cut off the stems. Cut the peppers in half and remove the seeds from them. Try not to touch the pulp of the peppers, so as not to burn the skin. Hold the pepper by the skin. Alternatively, thin latex gloves can be used.

We clean the garlic from the husk and cut off the tips with the roots.

Grind the coriander in a coffee grinder.

Put pepper and garlic in a blender.

Add dried spices: marjoram, basil, dill, ucho-suneli, coriander. Grind everything in a blender.

The mixture turns out to be rather dry, so we add fresh herbs - cilantro and basil. We continue to grind.

Now add salt to the spicy adjika. Salt is added to the eye, gradually. Add a couple of tablespoons and mix. Watch how the salt dissolves. When grains of salt cease to dissolve in adjika, we no longer put salt. Adjika is ready!

We put it in jars for storage. Banks do not need to be sterilized. Such adjika is stored in the refrigerator for a long time - several months.

Add it to your food carefully and in small quantities! Adjika is very spicy and contains a significant amount of salt, so it can be added to food instead of regular salt or simply reduce the portion of salt.

Now you can hardly meet a person who has not tried this spicy snack at least once. And each hostess has her own secret recipe for adjika for the winter, which she proudly treats to her guests. In general, this dish appeared in Abkhazia. In its original form, this word meant "salt and pepper." Among the Abkhazians, it was considered a seasoning that was added when cooking. In our time, they have come up with many ways to cook adjika. We want to introduce you to recipes tested and approved by experienced chefs.

Real "Spicy Seasoning"

Abkhaz adjika is an invention of shepherds who improved peppered salt by diversifying it with various aromatic herbs. Do you know what dry adjika consisted of?

To prepare it, we need:

• 25 pieces of medium bitter pepper;
• 2 medium heads of garlic;
• 70 g of salt;
• 2 tablespoons of zira and suneli hops;
• 4 tablespoons of coriander seeds;
• 1 tablespoon dill seeds.

Cooking sequence:

1. We clean the pods from seeds and tails. We free the garlic from the peel. We grind everything with a meat grinder.
2. We heat a dry frying pan on the stove and put coriander seeds and zira in it. We warm, constantly stirring until a pleasant aroma appears. Pour the odorous mixture into another bowl to cool.
3. Grind the cooled seeds in a mortar. We also grind dill seeds and suneli hops. Grinded spices are mixed with garlic and pepper mass.

That's all! The first few days it will be very burning, but then it will moderate its ardor. This spicy adjika will perfectly emphasize the taste of your favorite meat dish.

Hot Georgian adjika with spicy herbs

For the right to be considered the creators of this amazing seasoning, residents of Abkhazia and Georgia have long argued among themselves. It is unlikely that we will help them in this dispute. But Georgian adjika also deserves our attention. This spicy-flavoured preparation is very spicy.

In order to prepare it, we need:

• 250 grams of bitter red pepper;
• 2 medium heads of garlic;
• 2 tbsp. tablespoons of dry basil and dill;
• 2 tbsp. spoons of utskho-suneli seasoning and coriander powder;
• 1 bunch of green basil and cilantro;
• 100 g coarse salt.

1. We wash bitter peppercorns and clean them from seeds and stalks. We clean the garlic. Wash and dry greens.
2. Using a meat grinder, grind the prepared ingredients. Mix the resulting mass with spices.
3. We will salt last, since we do not know how much salt will be needed. First, add 2 tablespoons and mix. If the crystals have completely melted, then add a little more. Add salt until the salt stops melting.
4. The resulting mass must be dried in the oven at 50 degrees for two hours.
5. We put the finished mixture in a convenient container and store it in a cool place. It is very good as a fragrant seasoning for first courses or meat.

Snack "Baking"

As you already understood, tomatoes have never been added to a real adjika. This innovation belongs to Russian chefs. It is thanks to them that tomato adjika is one of the obligatory preservations for the winter.

In order to prepare it, let's take:

• 4 kg of tomatoes;
• 800 g carrots;
• 800 g of sweet pepper;
• 5-7 pcs. chili pods;
• 300 g of onion;
• 400 ml of refined oil;
• 100 ml of vinegar;
• 4-5 heads of garlic;
• 100-150 g of salt.

Russian classic adjika is prepared like this:

1. We free the peppers from the stalks and seeds, cut into 4 parts. We clean the carrots, onions, garlic and also divide into parts. Washed tomatoes cut into slices. We twist all the vegetables in a meat grinder.
2. Mix the twisted vegetables in a deep saucepan. Salt, add vegetable oil, vinegar and put on the stove. Bring to a boil, reduce heat and simmer, stirring occasionally (about 2 hours).
3. Let it cool a little and pour it into sterilized jars, close the lids well and put it away to brew until winter.

Preparation "Teschin language"

Of course, the basic recipe for a tomato and garlic snack can be varied. By adding a little apples, we get a spicy snack with a sour-sweet aftertaste.

To prepare it, we take:

• 2 kg of tomatoes;
• 800 g of apples (Antonovka);
• 800 g carrots;
• 600 g red sweet pepper;
• 100 g sugar;
• 150 ml sunflower oil;
• 3-4 pods of finely chopped bitter peppercorns;
• 200 g finely chopped garlic;
• ½ st. salt.

We prepare in stages:

1. Wash all vegetables, peel and cut into pieces. Grind them in a meat grinder with a fine grate, mix and send to the stove. Bring to a boil and cook, stirring frequently over low heat (about 60 minutes).
2. After the time has elapsed, add chopped garlic, sugar, vinegar, butter and bitter pepper to the tomato mass. Salt everything, mix well and send it back to the fire. As soon as it starts to boil, remove from the stove.
3. Pour the prepared hot appetizer into sterilized jars, wrap it up and let it brew for 24 hours. We store it in a cool place.

Adjika "Chinese Sauce"

To prepare this option, seasonings typical of Chinese cuisine are used, hence the name. To prepare the "Chinese sauce" you will need:

• 500 g of tomatoes;
• 300 g of onion;
• 6 pcs. bell pepper;
• 5 chili pods;
• half a teaspoon of ginger powder;
• 6 peas of allspice;
• 2 pcs. cloves;
• 1 st. olive oil;
• 3 art. spoons of soy sauce;
• an incomplete teaspoon of paprika and cinnamon powder;
• 200 g of apple cider vinegar;
• half a glass of sugar.

We offer you step-by-step instructions for preparing this sauce and a photo of the dish that you should get:

1. Vegetables mode into arbitrary slices and twist them through a meat grinder.
2. Pour the tomato-vegetable mixture into a saucepan and add ginger, allspice peas, cloves and olive oil to it. Mix everything, bring to a boil and cook over low heat for half an hour.
3. Then add sugar, red paprika, cinnamon, pour in soy sauce, vinegar and simmer for another 90 minutes over low heat. Stir occasionally so that it doesn't burn. Pour the prepared hot sauce into sterilized jars and seal tightly with a lid.

Adjichka "For All Seasons"

The previous recipes are suitable for harvesting for the winter. But what if you want something like this in the summer? In this case, adjika without cooking is perfect for you.

For cooking we take:

• 2 kg of ripe tomatoes;
• 3-4 medium heads of garlic;
• 3 red chili pods;
• 4 sweet green peppers;
• 1 horseradish root;
• 150 ml of vinegar;
• 50 g sugar;
• incomplete teaspoon of ground black pepper;
• 1 bunch greenfinch (dill, parsley, cilantro);
• 100 g of salt.

1. We wash the vegetables, clean and cut into slices. We twist everything in a meat grinder with a fine mesh. In the resulting mass, add chopped horseradish and finely chopped greens.
2. It remains only to add salt, pepper, mix with vinegar and sugar. Let's give her a little time. And we can eat. It is better to store it in the refrigerator.

As you can see for yourself, in order to cook this delicious preparation, you do not need to have the abilities of a great culinary specialist. All you need is your desire, just a little time and adjika will become your trump dish.

Video: Adjika homemade - a recipe for spicy seasoning for the winter