Georgian adjika with tomatoes. Recipe

Exactly the same as Ukrainian borsch or Russian cabbage soup, does not have a single correct and exact recipe preparations. Today, several dozen varieties of Georgian are known, since each region of Georgia prepares it in its own way.

In addition, adjika has become so popular outside of Georgia that more and more new recipes for its preparation are appearing here. It should be noted that classic Georgian adjika is in any case prepared on the basis of hot pepper and garlic. The amount of spices and herbs in recipes differs, as does the presence of additional ingredients.

You can often find walnuts in Georgian adjika recipes. They give it a special aroma, piquancy and make it even more delicious. Georgian adjika with addition walnuts It turns out to be higher in calories due to nuts, and therefore more satisfying. In addition, adding walnuts to adjika makes it not so spicy, which makes it possible to eat it with bread.

Georgian classic adjika with walnuts most often prepared without cooking, that is, it refers to recipes raw adjika. It is preserved due to the fact that it contains a large amount of hot pepper, which is a powerful preservative. And if you add a little more salt, the shelf life of such adjika will increase significantly.

Georgian adjika recipes, which are posted on the Internet can be divided conditionally into those that provide heat treatment, in other words, boiling, and those that are prepared with meringues - the ingredients of such adjika are simply ground in a meat grinder. There is also dry Georgian adjika, which has a powdery appearance and is prepared from dried pepper pods.

Ingredients:

Hot pepper - 200 gr.,
Garlic - 100 gr.,
Walnuts - 200 gr.,
Bulgarian Bell pepper- 2 pcs.,
Coriander - 1 teaspoon,
Khmeli-suneli - 1 teaspoon,
Paprika - 1 teaspoon,
Salt - 1 teaspoon,
Grape or Apple vinegar- 1 tbsp. spoon

Georgian adjika classic – recipe

After all the ingredients have been prepared, you can begin preparing the Georgian classical adjika with walnuts. Wash the hot pepper pods.

Cut them and remove the seed pod with the stalk. Rinse the seeds under running water. Do the same with bell peppers.

Peel the garlic.

Lightly dry the walnut kernels, stirring with a spatula, in a dry frying pan.

All ingredients of Georgian adjika are sweet and hot peppers, place garlic and nuts in a bowl. Blend with an immersion blender. If you have a food processor or blender with a bowl, you can use it to grind the adjika ingredients. In addition, you can grind the components of adjika in a meat grinder. The choice is yours.

Now the almost finished Georgian classic without cooking with walnuts should be seasoned. Coriander is definitely added to this adjika. Most often, coriander seeds are crushed in a mortar. if you have ground coriander, then you can add that too.

After the coriander, add suneli hops to the adjika.

Salt the adjika from the hot pepper.

For a slight sourness, add to vinegar. Apple or grape cider vinegar works great.

Mix thoroughly with a spoon Georgian adjika so that all its components are mixed as well as possible.

Sterilize the jar for storing adjika using any method you like. By the way, it is also advisable to sterilize the lid.

This adjika looks beautiful in 200 ml jars. Store the finished product in the refrigerator. Unlike the spicier Abkhazian classic adjika, which is prepared without nuts and bell pepper, this adjika does not last that long. It should be used up within about two months. Enjoy your meal. I will be glad if you liked this adjika recipe and will find it useful in the future.

Georgian adjika classic. Photo

I would also like to bring to your attention other recipes for Georgian adjika from hot peppers.

It turns out delicious with the addition of a large amount of greens, and a wide variety of greens are used. It's no secret that Georgian cuisine characterized by the use of a large amount of herbs, spices and herbs.

From herbs and leafy vegetable crops, cilantro, chard, thyme, beet leaves, hyssop, ekala, klekachka, tsitsmati, purslane, arugula, thyme, sage, leaf salads, sorrel, parsley, cilantro, basil, mint, savory, aveluk ( horse sorrel), tarragon.

Ingredients:

Hot capsicum – 300 gr.,
Garlic - 200 gr.,
Cilantro - 50 gr.,
Dill - 20-30 gr.,
Thyme - 20 gr.,
Walnuts - 100 gr.,
Ground coriander - 1 teaspoon,
Paprika - 1 teaspoon,
Salt - 1 tbsp. spoon

Georgian adjika from hot peppers with herbs - recipe

Pre-roast the walnuts in a dry frying pan. Wash the dill, thyme and cilantro. Pat dry from moisture. Wash the pepper. Cut it. Select seeds with a seed pod.

Peel the garlic cloves. Grind the greens along with garlic, walnuts and hot peppers.

Add paprika and ground coriander. Add salt and stir. Transfer to a clean jar. Seal it.

Place in the refrigerator for storage, as in a warm place Georgian adjika from hot pepper may ferment.

As a spice for many meats and fish dishes You can also prepare hot dry adjika, which will have a powdery appearance.

Unlike previous recipes, to prepare this one we will need not raw (fresh) hot peppers, but dry ones.

Ingredients:

Hot pepper pods - 100 gr.,
Salt - 4 tbsp. spoons,
Dill seeds – 1 teaspoon,
Dried garlic - 1 tbsp. spoon,
Khmeli-suneli – 1 teaspoon,
Coriander grains - 1 teaspoon,
Fenugreek seeds or mushroom grass - 1 teaspoon,

Dry adjika in Georgian - recipe

Cut dry pepper pods. Cut off the stem containing the seeds. Pass dry pepper through a meat grinder. Pour all the spices into a mortar. Pound them as best you can. Add spices and salt to a bowl with peppers.

Mix all the ingredients of dry Georgian adjika with a spoon. When mixed, the salt will absorb moisture from the hot pepper pulp, and the seasoning will not be very wet. Before you send it to further storage, it should be dried.

Place dry adjika on a clean surface covered with paper, napkins or a towel.

Let it dry for a couple of days. As soon as you see that it has become completely dry, pour it into a clean, dry jar. Dry adjika in Georgian style can be stored for several months, the main thing is that it does not become damp.

The true roots of the famous paste-like pepper seasoning - “Adjika” and its recipe come from Abkhazia. The word “adjika” itself comes from the Abkhazian “џyyka” - salt, which is one of the main ingredients of the seasoning. History tells us that Abkhaz shepherds, going to the mountains to graze sheep, took salt with them and fed it to the animals, thereby causing thirst. By consuming large amounts of water and feed, the sheep gained weight, which accelerated the growing process.

History of creation

Salt in Abkhazia was a valuable seasoning; for a shepherd it was a product practically inaccessible, but extremely necessary. So, to increase the volume, hot pepper was mixed into it, aromatic spices and garlic. Over time, this mixture was nicknamed “adzhiktsatsa” - "ground salt with something", or abbreviated as “adjika”.

The people of Georgia, also famous for their love of hot spices in cooking, including hot peppers, borrowed the basis of the recipe for the famous “Adjika” and made their own adjustments. The Georgian nationality's taste for walnuts and cilantro added flavor to this seasoning.

The recipe for real Georgian adjika does not contain tomatoes or applesauce, the mixture itself is thick, not mushy, which people are accustomed to when buying it from supermarket shelves. Considering how much salt is used to prepare adjika, the Georgian seasoning acquires the quality of not perishable product. The mixture of pepper and seasonings is placed in jars and placed in a cool place, for example, in the refrigerator.

The aromatic seasoning is truly a delicious addition to any first or second course. Georgian gourmets add a mixture when baking or frying, rubbing meat and poultry with it, use it for marinade. On the Georgian table, adjika will be served as a sauce for any meat or fish product, because it taste qualities promote stimulation to eat even more treats with spicy taste from fragrant ingredients. At the same time, the composition of adjika helps speed up digestion and this prevents you from feeling heaviness in the stomach after a feast and is unlikely to be deposited as fat in the body.

More than one country, including Russia, borrowed the Abkhazian seasoning recipe from hot peppers. Meat connoisseurs around the world prefer adjika from the huge selection of sauces available today for their favorite meat dishes.

Food preparation

The process of choosing products for real traditional Georgian adjika is not burdensome, but if you pay attention to the recipe and a couple of nuances, the final result of the prepared fragrant mixture will please both the eye and the stomach:

Hot pepper can be used either red or green; in the Georgian recipe there is no specific preference, the color of the resulting seasoning depends on this, the taste will remain unchanged, only visual perception.
Before cooking, hot peppers must be washed and dried; if you leave them to dry for several days, the adjika will be hotter - real Georgian. If you soak the peppers a little, about 3 hours, the seasoning will be less spicy.
Before adding walnuts to the mixture, they are first fried in a frying pan; the same can be done in the oven and then be sure to peel them. Only in the recipe for Georgian adjika are walnuts used.
When choosing greens, freshness will be the main consideration. There should be more cilantro than parsley. As a last resort, you can use dry herbs, but the Georgian recipe requires only fresh herbs.

Ingredients:

Adjika in Georgian. Traditional recipe

To work comfortably with hot peppers, which burn when they come into contact with the skin and can leave burns, you should wear rubber or latex gloves.

Burning adjika Georgian recipe ready. For storing seasonings use glass jars , which must first be sterilized, then the resulting mixture is placed in them, the jars are transferred to a cool, dark place for longer-term storage, about 2 months.

We should not forget that adjika is a very hot and salty seasoning, so it should be used in dishes in moderation.

Caucasian adjika for the winter- it's fragrant savory seasoning, which will make any dish more aromatic and enhance its taste. This preparation can also be used as a snack, since it is spicy Caucasian adjika It is very pleasant to eat with black bread and lard.

Caucasian adjika recipe is a thick, hot seasoning made from hot pepper, garlic, salt and spices. Abkhazian spicy seasoning, a 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, and Russian cuisine. Caucasian kitchen It is distinguished by a wide variety of spices used, as well as the spiciness of the prepared dishes. Adjika Caucasian is no exception to this. It is worth noting that you will not find the usual tomatoes, carrots or sweet peppers in the recipe. They are not required for adjika that comes from the mountains. The main components are various herbs, as well as salt.

Caucasian cuisine differs from other cuisines in the spiciness of its dishes, where adjika is the most common. It must be said that the recipe for preparing Caucasian adjika is in many ways not comparable to the methods of preparing this seasoning that Russian and Ukrainian housewives prepare. Although the recipe is not complicated, in order for everything to work out, you must take into account the indicated instructions.

Caucasian red adjika

Ingredients:

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

Cooking method:

Be sure to wear rubber gloves! Peel hot peppers and garlic. Wash the cilantro and dry with a towel.
Mince garlic, pepper and cilantro.
Add hops-suneli, salt. I use Abkhazian salt, it is very aromatic, gives adjika a peculiar, I would say Caucasian aroma!
Mix well. Place in small sterilized jars, such as baby food. This quantity makes 4 100 gram jars. Store in the refrigerator.
As needed, mix semi-finished adjika with tomato puree or paste, in a ratio of 1 to 1 or 1 to 2, depending on how spicy you want the adjika to be.
We serve adjika with meat, shish kebab, and dumplings. Semi-finished adjika product, can be used for roasting meat.

Georgian adjika (Abkhazian)

This is a recipe for raw Georgian or Abkhaz adjika, without which not a single table in the Caucasus can do. Thanks to a large number salt and hot pepper, it does not spoil and can last for many months in the refrigerator. Every autumn I prepare this 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 tbsp. tablespoons ground coriander seeds
bunch of fresh cilantro (diameter 5-7 cm)
bunch of fresh parsley (diameter 5-7 cm)
300 g garlic (optional)

Cooking method:

Wash the peppers, dry them and remove seeds. It is better to do this with rubber gloves! Wash the greens well and let them dry.
Pass the hot pepper through a fine mesh meat grinder or grind in a blender. If there is a lot of juice, it is better to drain the excess if possible.
Grind hot pepper. Grind walnuts and garlic (I make it without it) in the same way. Chop the greens very finely with a knife. Mix all.
Combine pepper, herbs and walnuts. Add salt and ground coriander. Mix well. Preparation of Abkhazian adjika.
Cover and leave the Georgian adjika in the kitchen for 3 days (stirring 2 times a day). Leave for 3 days. And on the fourth day, transfer the adjika into clean, dry jars and close with lids (plastic or screw-on). Divide into jars.
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 glass
salt - 1/4 cup
vegetable oil - 1 cup
vinegar 9% - 1 glass
garlic - 300 gr.
chili pepper to taste

Cooking method:

Wash and clean all the vegetables. Naturally, we remove the cores from apples, and the partitions and seeds from peppers. After this, chop the vegetables one by one. Here you can use a meat grinder or blender. The blender makes it quite fine, so I prefer an electric grinder.
Place the chopped vegetables in large saucepan, bring to a boil and simmer for about 1 hour.
Pour sugar, salt, vegetable oil and vinegar into the vegetable mixture
Finely chop the garlic (you can also pass it through a meat grinder), and also add it to the almost finished adjika
For spiciness, add hot pepper if desired and to taste. We like it spicy, since it's adjika.
Cook for another 5 minutes and place in sterilized jars.

Caucasian classical adjika

Ingredients:

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

Preparation:

Place the peppers on a towel in one layer and dry in the shade for 3 days. Grind the coriander. Lubricate your hands vegetable oil, wear durable plastic or rubber gloves (this is very important!). Wash the peppers, cut them and clean them of seeds and membranes. Peel the garlic. Grind the peppers and 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).
This basic recipe, adapted to modern kitchens. At a time when the main kitchen appliance there was a stone mortar, all operations were done in it or simply on a convenient flat stone. In the 21st century kitchen, the choice is between a meat grinder, a grater and food processor. The grater can be used for tiny volumes - to test the proportions or just understand whether it is needed or not. Main choice between the blender and the meat grinder. A 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 and thoughtfully. The process is closer to stone grinding and is easier to regulate. And washing the meat grinder to remove pepper and garlic doesn’t take much time, it’s not fatty meat!
The next important part of adjika is spices. We should go into more detail here. Usually nothing other than coriander seeds is required, but it is extremely difficult to resist the temptation to add something else. This “something” is most interesting, because at one time you can prepare half a dozen variations of adjika, adding another type of pepper and changing the recipe of the spice mixture.
Let's make a reservation - moderation and logic are the basic principles of adding spices. By the way, if you are too lazy to select spices, you can add suneli hops from the store, even with it it will be delicious if you cook homemade adjika first time. But more often, utskho suneli, that is, blue fenugreek, (shambhala or the more common name fenugreek) is added to adjika.
This spice has a bright, nutty taste, so don’t get carried away - enough small quantity. By the way, suneli in Georgian means seasoning, so don’t be confused by the variety of suneli. The seeds, or better to say the fruits and inflorescences of fenugreek, are ground into powder and added to the ground coriander seeds. Speaking about replacing utskho-suneli with hops-suneli, it should also be noted that in stores there is an indecent number of variants of the famous mixture; this comes from the natural variety of homemade mixtures, but has little in common with real mixtures prepared by housewives for their culinary needs.
So, a good suneli hop must include: fenugreek, coriander, marjoram, Imeretian saffron, Bay leaf, basil, savory and dill. There are several other components, but these are the main ones.
The last component of adjika is salt. You can take any one. To add or not to add vinegar is a difficult question. The industry adds acetic acid for preservation, in homemade Vinegar is needed only if, in addition to hot peppers and garlic, the composition contains diluent elements, for example, sweet peppers or fresh herbs. By the way, sweet or bell pepper is the only additive-diluent recognized in the Caucasus.

Green Caucasian adjika for the winter

Ingredients:

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

Preparation:

Wash the peppers, remove the membranes and seeds. Peel the garlic, rinse the herbs well cold water and dry. The herb can be finely chopped and added to the mixture during the second and third grinding of peppers and garlic in a meat grinder, or gradually add medium-chopped parts directly into the meat grinder.
Any adjika, if eaten in moderation, can cause extreme burning. It is useless to drink water - it will only burn more strongly. You can take the edge off butter, cream, yoghurt or milk. Oil is very convenient to reduce the spiciness if you made a mistake in the calculations and added more adjika to the dish than you planned.
There is a rather old dispute about who invented adjika - the Abkhazians or the 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 it would not be stolen, and in Georgia they will tell their stories. Let's leave this debate to culinary historians, and we ourselves will rejoice in the fact that adjika for the winter is equally loved in Georgia, Abkhazia and Russia, and that cooking is capable of uniting different peoples at one table.

Caucasian adjika recipe

Proper adjika is paste-like and can be stored for a long time without losing its quality and taste. When cooking, compliance with 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 in color and slightly wilted;
coriander seeds – 2 tablespoons;
garlic – 2 heads;
rock salt – 100 g.
seasonings: suneli hops, Imeretian saffron, fenugreek. Take them one tablespoon at a time;
vinegar;
some walnuts.

Cooking method:

You can use a stone or ceramic mortar or blender. Hot red peppers should be placed on a platter and kept warm to dry them out a little.
Next, the pepper is cleaned of seeds and stalks. However, if you love very much spicy seasonings, the seeds do not need to be removed.
The garlic is also peeled and crushed together with the pepper using a blender or mortar to obtain a homogeneous mass. Selected herbs and spices, as well as rock salt, are also placed here.
If desired, you can add two spoons pomegranate juice or wine vinegar and walnuts (crushed). You will need to knead everything thoroughly again to get a paste-like consistency.
For residents of Russia and Ukraine, an adjika recipe using tomatoes would be more suitable. Many market and store-bought seasonings are made this way.
Here you can slightly change the volume of ingredients and, for example, so that adjika turns out not so spicy, hot pepper add in a smaller volume, and use bell pepper and chopped walnuts instead.
When preparing adjika, you must wear gloves, otherwise the pepper will not be washed off for a long time.
A product such as adjika itself is well stored at the bottom of the refrigerator if you put it in jars and seal it. But if you want Caucasian adjika to be stored longer, follow this recipe.
Add 0.5 kg of tomatoes to the above ingredients (to increase the acid and reduce the amount of salt). As in previous recipe, the prepared mixture is placed in enamel pan and keep on low heat for about 10 minutes until it begins to gurgle.
To avoid burning, do not forget to stir each time with a wooden spatula. Then, ready mass lay out in prepared glass containers, sterilize and seal tightly. This adjika can be stored in a pantry or closet.

Caucasian adjika

This adjika is one of the most popular seasonings in the Caucasus; it is added to meat, fish and vegetable dishes. It is extremely simple to prepare 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:

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

Ingredients:

1 kg hot pepper
0.5 kg garlic
0.5 fresh cilantro
20 g dill
20 g purple basil
1 tbsp. l. salt coarse grind

Preparation:

Remove seeds from the peppers and cover with warm water for 4 hours; after every hour, drain the water and add fresh water.
Then grind the pepper with the remaining ingredients and salt in a mortar (you can grind it in a meat grinder or blender).
Place in clean containers, close, and store in the refrigerator.
For a richer taste of this seasoning, it is better to use both red and green hot peppers.
And it’s better to cook it outside or in a well-ventilated area - otherwise it’s easy to inhale evil pepper fumes. Be sure to use rubber gloves when handling peppers.

Abkhazian adjika, recipe for winter

Ingredients:

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

Cooking method:

At the beginning of work, you need to peel the pepper and garlic, cut in large pieces. Carefully grind the ingredients using a blender to a paste.
Heat the coriander seeds and cumin in a dry, clean frying pan, stirring frequently to prevent burning. When the characteristic spice aroma appears, remove from heat.
Once cooled, grind the fenugreek and dill seeds using a mortar or coffee grinder, add salt and mix all the ingredients.
During the first few days, the severity of adjika will be clearly manifested, but later they will subside a little. Ready dish Great as a seasoning.

Caucasian adjika with walnuts

Ingredients:

pepper (hot red) - 500g
garlic – 220g
cilantro (fresh) – 250g
walnuts – 100g
khmeli-suneli – 30g
thyme (dry) - 3 tsp.
salt (coarsely ground) - 170g

Cooking method:

To prepare Caucasian adjika with walnuts you need...
Trim the tails of the red hot capsicum and cut the pepper into rings.
Cut the peeled garlic into slices and grind together with the pepper in a blender to a paste.
Transfer to a separate container.
Wash the cilantro, remove the lower part of the stems, chop and grind in a processor, add to the pepper and garlic.
Grind the walnuts in a processor to flour, add to the already chopped pepper, garlic and cilantro.
Add dry thyme, suneli hops, salt and mix well until the mixture is homogeneous.
Place the adjika into sterilized jars, close the lids and put them in a cool place or in the refrigerator.
Let it brew for several days before use.

Caucasian adjika

Ingredients:

Tomatoes - 3 Kilograms
Red bell pepper - 1.5 kilograms
Chili pepper - 150-300 Gram
Dried coriander - 2 tbsp. spoons
Garlic - 200 Gram
Salt - - To taste

Cooking method:

Prepare all the ingredients necessary to prepare adjika.
Wash and dry peppers and tomatoes paper towel. Cut the chili pepper in half lengthwise and remove the seeds. Be sure to wear gloves!
This is what we should get.
Peel the garlic.
Place the tomatoes in boiling water and peel them.
Peel the bell pepper. Grind the cooked vegetables - bell peppers, chili and tomatoes - through a meat grinder.
The garlic must also be passed through a meat grinder.
Add coriander and salt to the resulting vegetable pulp.
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:

In order to properly handle red capsicums, you must wear rubber gloves.
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.
After this, we need to mix them and pass them through a meat grinder together. Please note that we definitely do this with gloves.
Next, we need to add suneli hops and salt to the adjika. Gently mix the adjika with a wooden spatula.
Now we need to sterilize the jars in any convenient way and boil the lids.
After this, we need to put the resulting Caucasian adjika into small jars. 100-200 ml jars are suitable for us.
Caucasian adjika should only be stored in the refrigerator. Mix it with as needed tomato paste or tomato puree, in proportions 1:1 or 1:2 to taste.
This simple recipe helped us prepare real Caucasian adjika from red capsicum.
When using this recipe, the main thing is to have comfortable rubber gloves. Especially, this dish will delight lovers spicy dishes with red pepper!
Caucasian red adjika will be an excellent addition to the most different dishes. First of all, of course, those made from meat or poultry.
After all, it is meat dishes in high esteem in the Caucasus, where this one comes from cooking masterpiece. But it will also go well with vegetables and spaghetti.

Adjika - classic recipe

There is a belief that in the old days, Abkhazian shepherds added salt to the food of sheep so that they would gain weight faster. Due to the lack of freely available salt, they simply stole the expensive spice from wealthy owners. In turn, the owners flavored the salt with hot pepper, which sheep do not eat. Shepherds found another use for the mixture - they added garlic and herbs to it and used it for their own food.

Ingredients:

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

Cooking method:

All components are ground, and a very hot, spicy seasoning comes out.
To soften the taste, add tomatoes, plums and other vegetables, such as horseradish.
There is no need to cook anything.
Store finished product in sterilized tightly closed banks in a refrigerator.
One small jar lasts a long time; be sure to try preparing it for the winter.

Adjika Caucasian domestic

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:

Remove seeds and membranes from peppers.
This should be done with gloves on and without touching anything else, otherwise it can burn wherever the pepper juice touches the skin.
Peel the garlic and nuts.
Pepper, garlic, peeled nuts, dill and cilantro through a meat grinder twice.
It is better not to use a blender for grinding nuts in this recipe, because... this will not release the required oil. Read more:
Add ground coriander and salt to the mixture. To stir thoroughly.
Transfer to jars, close with lids (can be either polymer or metal) and store in the refrigerator.
From specified quantity ingredients, you get two incomplete jars of 200 g each.
I don’t cook adjika as soon as I buy pepper. I let the pepper sit in the refrigerator for several days (2 - 3) so that it “wilts” a little.
I recommend using gloves to wash the meat grinder and utensils after preparing adjika to avoid getting the burning mass on your skin.

Georgian adjika with tomatoes. Spicy recipe spicy sauce, which is used in cooking to flavor meat and fish dishes. Adjika is prepared from hot red pepper, garlic, fresh herbs and Georgian spices. By appearance and the consistency of adjika is very similar to Italian red pesto sauce. IN this recipe you will learn how to cook adjika with tomatoes.

Ingredients

3 kg tomato,
1.5 kg sweet red pepper,
250-500 grams of bitter capsicum,
200 grams of garlic,
2 tablespoons cilantro (dried coriander),
salt.

Preparation

Wash the peppers and place them on newspaper, leaving them to dry overnight. The next day, remove all seeds from the hot pepper. Be sure to wear gloves to avoid burning your hands. The seeds can be saved, dried and used in other Georgian recipes.

Remove all seeds from sweet bell red peppers.

Peel the garlic.

Wash the tomatoes and remove the skin.

Pass bitter peppers, bell peppers and tomatoes through a meat grinder.

Chop the garlic.

Add dried cilantro and salt (to taste). Mix all ingredients thoroughly (with your hands and gloves).

Adjika is ready, you can serve it as a seasoning for meat and fish dishes. Adjika with tomatoes is also used in cooking, when preparing Georgian dishes, especially chicken dishes.

For lovers hot sauces, I offer a recipe real adjika from Georgian hot pepper without cooking. It cannot be eaten with spoons, like, for example, adjika from tomato. It's pretty spicy paste, which is served with meat, is used to prepare a variety of dishes.
Many sauces are prepared based on adjika. This blank is stored long time in a refrigerator. To prepare it, you can use additional spices not specified in the recipe, for example, fenugreek, Imeretian saffron, fennel seeds. To reduce the severity ready-made pasta, you can add a little bell pepper. Cook and experiment to find the desired result.

Ingredients:

hot pepper 500 g;
garlic 50 g;
salt 1 tbsp. l.;
sugar 1 tbsp. l.;
ground coriander 0.5 tsp;
hops-suneli 0.5 tsp;
table vinegar 80 ml.

Cooking process:

Place the red hot peppers in a colander and rinse well. These may be large or small vegetables different varieties. If the peppercorns are slightly dry and wrinkled, it’s okay, they are perfect for this preparation. If there are defective places, cut them out with a knife. Dry with a kitchen towel to remove excess moisture.

When working with hot pepper, use disposable gloves to avoid getting burned.

In most cases, peppers are not deseeded, which makes the finished product very spicy. If desired, the seeds can be removed. Cut into large rings and place in a blender bowl.

Remove the peel from the garlic cloves. Rinse and dry with a cloth. Move to pepper. Grind until thick paste. If you don't have a blender, use a regular meat grinder.

Prepare a deep bowl to mix all ingredients. Use a spatula to move the chopped pepper and garlic around. Add salt granulated sugar and pour table vinegar. Stir. Leave for 1-2 hours on the kitchen counter. Stir occasionally.

For packaging, it is most convenient to use small glass jars with a capacity of 100-200 g. They need to be washed and sterilized well. Don't forget to sterilize the lids. Distribute the prepared adjika from hot pepper into clean, dry jars.

Cover with dry lids and store in the refrigerator. Use as needed. Delicious preparations to you!