Description

Georgian adjika with nuts is not at all what adjika represents in our understanding: most people know it as a spicy tomato sauce with spicy herbs, clove buds, various types of peppers, garlic and other components that change the density of the sauce.
The traditional adjika recipe assumes that during the manufacturing process the cook will obtain a spicy and very hot paste of a dark brown color, slightly sour in taste, which symbolizes Georgian cuisine as a whole. It is this spicy mixture that is used in the country of its origin for cooking, in particular, roasting meat, and it gives a unique taste and aroma, conveying the air of the free mountain plateaus of Abkhazia.
All components are traditional for Georgia by the nature of their growth; they are also available for sale in any region, and some spices, such as cilantro and dill, grow in sufficient quantities in many people’s summer cottages.

A large amount of cilantro and coriander in the mixture can change the taste of any dish beyond recognition and add flavor to many components. Coriander has long been used in our country when baking rye bread; it can impart a cooling taste and a magical smell to the crust. The spicy khmeli-suneli mixture can be purchased at any grocery store or supermarket. Ideally, the country producing dry seasoning should be Georgia, but there are many domestic brands that produce spices, the quality of the seasoning is no different from real Georgian.
Hot red pepper and garlic are traditional in our cuisine, they are familiar to us, and are widely used in cooking, because we love the piquancy and spiciness with which they saturate food. We use adjika with nuts and hot peppers to prepare a kind of tomato sauce. It turns out very tasty, goes well with any protein dishes, and awakens the appetite well. We invite you to use a simple step-by-step recipe with photos to prepare excellent, spicy Georgian adjika with walnuts at home. This process will not take much of your time and the result will please you!

Ingredients

Georgian adjika with nuts - recipe

Wash the hot pepper in running water and dry it on a paper napkin, repeat the same operation with bell pepper and dill. Remove the core and seeds from the bell pepper and cut it in half - we will only need one part for the entire portion of adjika, which is approximately 50 grams. Peel the garlic. We also remove the core and seeds from each hot pepper. Wash your hands so you don't accidentally rub your eyes with them and cause irritation..

Pour the prepared dry seasoning into one container and mix.

Grind the coriander in a mortar, then grind the walnuts, adding them little by little to the coriander - you should get an oily mixture with a pleasant smell of spicy nuts. You definitely need to grind it in a mortar, this is a little secret into which a piece of your soul is invested.

Place hot and bell peppers into a blender bowl. With one click we bring them to a paste-like state. Add a little table vinegar, diluted in a ratio of 1 to 3, that is, for 1 teaspoon of vinegar 3 teaspoons of clean water.

Chop the dill and add it to the blender bowl and chop.

After mixing, the liquid part of adjika acquires a slightly brownish tint.

Pour the resulting mass into a clean ceramic deep plate.

Add the dry ingredients of adjika - mixed ready-made seasonings, and mix thoroughly until a mass of homogeneous consistency and one shade is obtained.

We will get this paste, a beautiful brown color and with an amazing, slightly pungent smell.

Add walnuts grated with coriander and garlic squeezed through a press. Stir until the garlic and nuts are completely dissolved in the paste. You will have to stir for a long time until the adjika acquires a rich shade and a uniform structure. Grinding by hand is just that mandatory action, without which it will not be possible to achieve the desired result. The total cooking time for adjika will take you approximately 60 minutes.

Adjika, which is ready for use, has the consistency of soft butter, a shiny structure and a pleasant spicy aroma. Can be stored for a long time in the refrigerator in a tightly closed jar.

Adjika- Abkhazian and Georgian hot seasoning, which includes ground pepper and spices. Suitable for any table and dish. But is it only from pepper that paste-like seasoning is made? Today we will tell you about what other products you can use to prepare delicious Caucasian adjika.

The main thing in the article

How to prepare delicious boiled adjika for the winter?

Adjika can be prepared either according to a traditional Caucasian recipe or combined with other products. Abkhazian seasoning includes:

• red pepper;
• coriander;
• utskho-suneli;
• garlic;
• spices;
• salt.

Over time, different peoples invented their own variations of the preparation of hot seasoning. For example, with the addition of tomatoes, eggplant, apples, zucchini, carrots, and even berries.

Classic recipe for winter adjika made from tomato and horseradish with photo

Prepare:

Process:

Adjika recipe for the winter without cooking

Prepare:

Procedure:

1. Wash the ingredients and twist.
2. Crush the garlic and add to the mixture.
3. Combine with utskho-suneli, salt and sugar.
4. Mix all ingredients well.
5. Pour into disinfected containers.

Spicy adjika for the winter with pepper and garlic

You will need:

Cooking method:

1. Wash and cut the ingredients.
2. Puree using a meat mincer.
3. Chop the garlic and add to the mixture.
4. Transfer to a cooking container and keep on low heat for 1.5 - 2 hours.
5. Combine with the remaining ingredients: salt, sugar, utskho-suneli.
6. Mix and pour into clean and dry containers.

Adjika Ogonyok: a recipe for the winter

Prepare:

Process of creation:

1. Wash the ingredients and cut them.
2. Grind all the ingredients - tomatoes, peppers, horseradish - through a meat grinder.
3. Throw them into a cooking container and keep on fire for 2 hours.
4. Chop the herbs and chop the garlic.
5. Combine all the remaining ingredients and add to the boiled mixture.
6. Pour in butter, salt and sugar.
7. Pour into containers that have been disinfected in advance.

Eggplant adjika for the winter: step-by-step recipe

Take:

Process:

1. Wash the ingredients and cut.
2. Run them through a meat mincer.
3. Pour oil and tomato puree into the multicooker, click on the “Cook” mode for 10 minutes.
4. Then add the peppers and eggplants, and click on the “Simmer” mode for 40 minutes.
5. Then combine with salt, sugar, vinegar and grated garlic.
6. Set to “Cook” mode for 5 minutes.
7. Place the contents in disinfected containers.

Spicy adjika: a recipe for the winter with tomatoes and apples

Prepare:

Step by step process:

Pepper adjika for the winter: photo recipe

Prepare:

Creation:

Adjika in Georgian: a traditional recipe for the winter

Prepare:

Creation:

1. Wash the ingredients and leave the pepper in water for several hours.
2. Run everything through a meat mincer.
3. Chop the grass and finely grind the nuts.
4. Combine everything together and store in a closed container to prevent the dressing from drying out.

You can not only spread the seasoning on bread and eat it as a snack, but also rub it on poultry meat before putting it in the oven.

For fans of Georgian cuisine, especially sauces, we recommend checking out our.

Finger-licking adjika recipe for the winter

Prepare:

Procedure:

1. Prepare what you need, remove the stalks, seeds and tails.
2. Wash and peel the tomatoes.
3. Grind the tomatoes and peppers in a meat grinder, and then transfer to the fire.
4. Evaporate for 20 minutes.
5. After the first signs of boiling appear, add oil and add salt.
6. After 5 minutes, add the chopped garlic.
7. Turn off and pour into containers.

Zucchini adjika for the winter: a simple recipe

Need to:

Process:

1. Wash and remove the peel and seeds from the main ingredient.
2. Crush the garlic and grind everything in a meat grinder.
3. Combine all parts except pepper and vinegar and place on fire for 40 minutes.
4. While cooking, add pepper and vinegar.
5. Divide the seasoning into containers.

Adjika recipe from green tomatoes for the winter

Necessary:

Process:

1. Wash the prepared food and cut it.
2. Send everything through the meat mincer.
3. Mix vegetables, herbs, garlic and place on fire for 1.5 hours.
4. In the process, add coriander, salt and horseradish, grated.
5. Pour the hot mixture into containers that have been disinfected in advance.

Recipe for carrot adjika for the winter

Required:

Procedure:

1. Prepare vegetables and fruits, remove peels from tomatoes and apples, and remove stems from peppers.
2. Pass the food through a meat grinder.
3. Combine all parts and place on fire.
4. Cook for 40 minutes, add salt and vegetable oil, then roll into a container.

Adjika from parsley, basil, cilantro for the winter: original recipes

Prepare:

• Sweet bell pepper - 1 kg;
• Tomato puree - 1 kg;
• Hot pepper - 7 pods;
• Fresh parsley - 500 g;
• Fresh basil - 300 gr;
• Fresh cilantro - 200 gr;
• Garlic - 400 gr;
• Vinegar essence 70% - 3-4 tbsp. l.;
• Sugar - 250 gr;
• Salt - 100 gr.

Preparation:

1. Wash everything prepared and chop finely.
2. Puree vegetables and herbs in a blender.
3. Add salt, sugar, essence and oil to the tomato paste mixture.
4. Combine everything carefully and serve.
5. If necessary, can be stored in a container.

Yellow plum adjika for the winter: a delicious and unusual recipe

Need to:

• Yellow plums - 2 kg;
• Tomato paste - 2 tbsp;
• Chili pepper - 2 pods;
• Garlic - 200 g;
• Sugar - 200 g;
• Salt - 2 tbsp.

Process:

1. Prepare what you need - remove the bones from the plums, remove the stems from the peppers, and twist.
2. Combine with bulk parts and paste.
3. Transfer to heat and keep for 40 minutes.
4. Stir the contents during cooking.
5. At the end, add the chopped garlic.
6. Pack the hot seasoning into containers.

Red currant adjika recipe

Required:

• Red currant - 0.5 kg;
• Hot pepper - 2 pcs;
• Garlic - 2 heads;
• Parsley, dill, basil and cilantro - a large bunch;
• Salt - 1 tsp.

Cooking method:

1. Prepare the required ingredients, rinse and dry.
2. Twist everything in a meat mincer.
3. Mix all the parts and go through the blender again.
4. Transfer the finished mixture to a dry and clean container.

Unusual and tasty adjika recipes for the winter: from gooseberries, from apricots, from cherries

For the gooseberry seasoning:

• Unripe gooseberries - 1 kg;
• Hot pepper - 10 pcs;
• Salt - 1 tbsp;
• Coriander - 10 g;
• Garlic - 300 gr.

Process:

1. Prepare everything for adjika and grind in a meat grinder.
2. Grind the coriander into fine shavings.
3. Combine the berry-vegetable mixture with the remaining parts.
4. Mix and transfer to storage containers.

For the apricot seasoning:

• Apricots - 1 kg;
• Sweet pepper - 2 pcs;
• Hot pepper - 1 piece;
• Onion - 0.5 kg;
• Black pepper - 5 peas;
• Salt - 1-2 tsp.

Manufacturing:

1. Prepare the ingredients and grind with a blender.
2. Place on the stove and keep it for 40 minutes.
3. Stir during cooking to prevent burning.
4. Afterwards, pack into containers.

For cherry seasoning:

• Cherry - 500 g;
• Tomatoes - 2 kg;
• Sweet red pepper - 2 kg;
• Hot pepper - 1-2 pods;
• Garlic - 3 cloves;
• Vinegar essence - 1 tsp;
• Sugar - 100 g;
• Salt - 1-3 tsp;
• Vegetable oil - 100 ml.

Procedure:

1. Wash the prepared ingredients and put them through a meat chopping machine.
2. Add butter and dry parts to the puree, and then transfer to the stove for 40 minutes.
3. In the process, mix with chopped garlic and vinegar.
4. At the end of the cooking time, place in a container.

Adjika for the winter from beets

You will need:

• Beetroot - 600 g;
• Carrots - 300 g;
• Sweet bell pepper - 300 g;
• Chili - 2 pcs;
• Bay leaf - 2 leaves;
• Tomato juice - 1 l;
• Vegetable oil - 50 ml;
• Salt - 10 g;
• Sugar - 50 g;
• Vinegar essence - 1 tsp.

Cooking method:

1. Prepare vegetables by cutting and grinding in a meat mincer.
2. Combine carrots with sugar and beets with butter.
3. Pour some of the juice into the cooking container and place the mixed vegetables inside.
4. After 20 minutes of simmering, add crushed garlic, chopped pepper and tomato juice.
5. Simmer for another 30 minutes and transfer to disinfected containers.

• After storing in the refrigerator for a long time, remove the seasoning several hours before use. Thanks to the warm room, it will naturally heat up and will not lose its original taste.
• When adding tomatoes to adjika, remove the “cap” from them, that is, the greenish upper part.
• To better preserve the Caucasian seasoning, cook it over low heat for at least 30 minutes.
• To add an “oriental twist” to the dish, use Caucasian seasoning.
• Use the seasoning as a marinade for meat before roasting.
• To add a spicy taste to the salad, use ready-made seasoning.
• The components included in the composition cope well with viral diseases, so the seasoning can be used as a preventive measure.

It's very easy to prepare delicious and savory seasoning for your dishes, thanks to our list of recipes. Adjika will perfectly decorate any table, be it festive or everyday. Cooking it is not only simple and quick, but also interesting, since you can experiment with new ingredients in the process.

Georgian adjika with tomatoes. A recipe for a hot spicy sauce that is used in cooking to flavor meat and fish dishes. Adjika is prepared from hot red pepper, garlic, fresh herbs and Georgian spices. In appearance and consistency, 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.

Homemade preparations help out many people in winter. Among them is Georgian adjika, a recipe for cooking, the composition of which we will now consider, as well as the features and subtleties of cooking, beneficial properties, who can eat this dish, and who should abstain from it.

Adjika classic - composition

Adjika is a mixture of spices, spices and salt. This dish was traditionally prepared by Abkhazian shepherds. This fiery seasoning was enjoyed not only in its homeland, but throughout the world, especially in the countries of the former Soviet Union.

What is included in the composition of classic adjika? This is first of all: hot red pepper, garlic, salt, cilantro, thyme, basil, dill, as well as other herbs and spices. The composition of the ingredients for this dish is quite variable, but only one thing can be said for sure - there are and never have been tomatoes in the original recipe. Initially there was only salt, pepper and spices. However, many housewives add tomatoes to this dish, and not only them. Therefore, in our understanding, classical adjika is not at all the same as it was originally. Well, let the new recipe for Georgian adjika be as it is.

And, nevertheless, no matter how you dilute it with tomato juice, adjika is still an incredibly hot seasoning. The benefits of its use are obvious and are determined by the combined influence of individual components: pepper, garlic, spices, and so on. We can talk about the benefits of this product only in the context of moderate use.

Adjika classic - benefits and harm

All spicy dishes, to one degree or another, stimulate metabolic processes, improve the metabolism of proteins, fats and carbohydrates, enhance the work of the nonspecific part of the immune system, and normalize the activity of the nervous system.

Adjika can improve the condition of the vascular wall, preventing the development of atherosclerotic lesions. Regular use of this product, in the absence of contraindications, can have a positive effect on the condition of the heart muscle.

Adjika lovers claim that this product is a strong aphrodisiac. Taking small amounts of this seasoning, especially regularly, can relieve minor functional disorders of the sexual sphere.

All spicy dishes are strong stimulants of the secretion of gastric juice and digestive enzymes. Because of this, it is better for persons suffering from inflammatory diseases of the stomach and intestines, and in the presence of peptic ulcers, to stay away from this food (exacerbation of the disease is guaranteed).

In addition to diseases of the gastrointestinal system, pregnant women and nursing mothers should refrain from consuming adjika. If you have kidney pathology, you should stick to very moderate amounts of seasoning. The same is true for hypertensive patients (high blood pressure).

Georgian adjika - recipe for the winter

The ingredients for the dish will be:

Hot pepper - 0.5 kilograms;
Garlic - 4 heads;
Parsley - 200 grams;
Green cilantro - 200 grams;
Khmeli-suneli - 50 grams;
Coriander (seeds) - 25 grams;
Salt - 3 tablespoons;
Walnuts - 100 grams.

When preparing adjika, you only need to wear rubber gloves. Some components of the dish, in particular hot peppers and garlic, can cause quite significant burns with prolonged contact with the skin. Garlic should be removed from the husk.

The recipe itself for classic adjika:

First, you need to rinse the hot peppers and herbs, then dry them thoroughly on paper towels, after which you should remove the stalks of the peppers and, if desired, you can remove the seeds (this is not necessary).

Next, you should pass the peppers, walnuts and garlic through a meat grinder or any other chopping kitchen device. To obtain the most homogeneous mass, you can repeat this procedure several times.

To a homogeneous mass you need to add suneli hops, cilantro and parsley (pre-chopped), coriander seeds mashed in a mortar, salt and all other ingredients.

Mix the resulting mixture thoroughly using a regular spoon. The salt should disperse evenly, leaving not a single unmixed area. Strictly speaking, that’s all the wisdom, the dish is ready. True, you shouldn’t eat it now, it should stand in the cold and “ripen.” After some time, a few days (at least), aromatic herbs and spices will give off their odors to the pepper, and the aroma will be much stronger.

For storage, use sterile jars that must be sealed tightly. It is not necessary to store in the refrigerator or vegetable pit. Due to the high content of essential oils and phytoncides, adjika is perfectly stored at room temperature.

Georgian adjika recipe for dinner

The ingredients for the dish are:

Hot red pepper - 220 grams;
Garlic - 1 head;
Dill (can be dried) - 1 tablespoon;
Basil (can be dried) - 2 tablespoons;
Green cilantro (fresh) - 1 medium bunch;
Khmeli-suneli - one and a half tablespoons;
Coriander beans - one and a half tablespoons;
Salt, if possible coarse and non-iodized.

Direct recipe for classic adjika:

Washed and dried peppers should be peeled and seeds removed. Garlic should be peeled. Coriander seeds need to be crushed using a mortar and pestle.

Next, peppers, garlic and spices should be minced, possibly several times. At the end of this process, salt is added to the almost finished dish and everything is thoroughly mixed. Salt should be added until it dissolves in the thick mass of adjika. First, add 2 tablespoons and mix thoroughly. If the crystals have completely dissolved, you can repeat this procedure. It is recommended to taste the degree of salinity on the tip of the tongue.

A spicy mixture of many ingredients - adjika - is an invention of Caucasian chefs. The cuisine of mountain peoples is replete with hot spices and seasonings, which other peoples began to use after trying Georgian or Abkhazian dishes.

Queen of condiments

Adjika is the main seasoning on the tables of the peoples of the Caucasus. Depending on the recipe, it can be powdered or paste-like, as well as in the form of a sauce made from fresh vegetables and spices.

Adjika is originally a spicy seasoning. Its composition, and therefore its severity, may vary. Then adjika comes in different colors: brown, red, orange and green. Each of these types adds heat and sweetness or heat and bitterness to the dish. For any hot dish and even snacks, you can prepare original adjika.

Where she came from

Adjika is of Abkhaz origin. There this word means “salt”. When pronouncing “adjika”, Abkhazians mean salt and pepper - the main components of adjika.

Adjika was invented in the mountains by shepherds herding sheep. Their owners gave the shepherds salt with them, so that they added it to the food or water of the sheep, then the animals ate more grass out of thirst, which means they got better. Shepherds were forbidden to touch the salt, using it for anything other than feeding the sheep. To prevent the shepherds from coveting salt, their owners mixed it with pepper and cumin, thinking that this would not be successful with the shepherds.

But it turned out the other way around. Thus, shepherds modified pepper salt, adding other components to it that only improved dishes. No matter how stupid it may sound, adjika gradually became the adjika that everyone knows, and since then its mandatory components are salt and garlic, and other dry herbs and spices are added depending on the recipe and the region where the dish is prepared.

Main component

Dry adjika consists of many herbs and spices. The main thing is to know exactly how to mix the components. Adjika (hot) contains red pepper, and there is a lot of it there. It turns out it's very tasty!

The basic recipe from which delicious dry adjika is obtained includes several essential ingredients, and salt is not the main component, surprisingly. The first violin is played by red pepper, the spiciness of which creates a familiar taste, as anyone who has tried classic adjika knows.

Don't forget about one of the most famous Caucasian spices - suneli hops. This is an indispensable component that dry adjika contains. This is a multi-component spice: as many herbs as are included in suneli hops are even difficult to find individually. Now they sell it already in the form of a mixture of the right ingredients, and you only need to add it to the dish.

Caucasian women ground spices for adjika on a special stone. Now all you need is a kitchen mortar to make Georgian adjika - a dry mixture of aromatic spices and herbs.

The consistency of the seasoning ground on a stone turned out to be suitable for spreading it on pita bread or other bread products.

No tomatoes

Adjika in the Caucasus is eaten with almost all dishes, even sometimes with desserts.

By the way, they never put tomatoes in real adjika. This is a Russian innovation that has turned a national snack akin to eggplant caviar.

Forget about tomatoes when you decide to make classic adjika.

In addition, adjika can be prepared from dry herbs and spices - the result will be dry adjika. It will perfectly complement any of your meat or fish dishes.

And if you take freshly picked herbs and spices, you get spicy and fresh adjika. Add it to rice or a side dish of beans. Believe me, it's very tasty.

It gives adjika a red color, and a huge amount of fresh herbs, most often cilantro, which takes up half of the total volume of the sauce, gives it a green color.

Why breed adjika?

Now you already have prepared dry adjika. How to dilute it and with what to make a sauce or paste like tomato? Simply take water and pour into your mixture until it reaches the desired consistency. You can replace the water with red wine or wine vinegar, then your adjika will turn out piquant and suitable for a festive feast.

The peoples of the Caucasus cannot imagine their lives without adjika. Residents of Georgia and Abkhazia argue among themselves who took the lead in the invention of this outstanding sauce.

By the way, the recipes for Abkhazian and Georgian adjika are different. Cinnamon was never put in the first one, but Georgians are used to preparing adjika by adding such a dessert seasoning to it.

According to residents of the Caucasus, adjika improves health, from the digestive system to male strength. This is not surprising, considering how many vitamin supplements are included in this sauce. What is the price of garlic alone, famous for its medicinal properties?

Basic recipe

Still, as you can see, dry adjika is very popular. Any Caucasian housewife will tell you how to cook it. But you can enrich yourself with knowledge at home. Here is a dry one that is easy to try.

For thirty hot peppercorns, take one and a half or two heads of garlic, a spoonful of salt, two tablespoons of cumin, four tablespoons of coriander seeds, one tablespoon of dry dill and two tablespoons of suneli hops. Mix everything and pound in a mortar. That’s all the wisdom in preparing such a seasoning as dry adjika, the recipe for which, given above, is basic, and you can vary the components according to your taste, adding whatever spices you want.

Don’t forget that when using fresh vegetables and herbs, you will first have to fry them all in a frying pan in a small amount of oil, and then mix them together, adding or not adding water (the thickness and pungency of the adjika depends on this).

Additional Recipe

So, take approximately 600 grams of ground hot red pepper, 4 tablespoons of dry coriander mixture, 2 tablespoons of dill seeds, and 2 tablespoons of hop-suneli seasoning. In addition, you should add salt to taste. Don't forget to stir. So we prepared dry adjika!

Hurry up to prepare

You already know what kind of seasoning dry adjika is. You also know how to dilute it, so feel free to start preparing the queen of Middle Eastern seasonings, the queen of the Caucasian feast.

Take more pepper, maybe sweet pepper, if you plan to serve fresh sauce, don’t even think about adding tomatoes, adjika will get its rich red color from red pepper, and you will maintain the authenticity of the seasoning.

Prepare dry adjika the way you like, because you can put as many herbs and spices in it as you wish. For you, it can come out fiery-spicy, suitable for hot dishes, or mildly spicy, or sweet-spicy, or with rich herbs, or with a prevailing aroma of garlic, or with a complex inflorescence of spices. Anything she can be. The main thing is that if it is based on a basic recipe, this adjika will be ideal.

As many as there are housewives who prepare it.

Find your recipe and remember that you can’t do without experiments!