AND business card meat dishes is the sauce that is served with them - adjika. There is still a dispute between Abkhazians and Georgians about whose national dish it counts. In fact, the word “adjika” came into our language precisely from Abkhazian. But in Abkhazian the word “aџyka” simply means “salt”, and what we call it that way is called “salt and pepper” by the residents of Apsny - apyrpyl-dzhika, or - adzhikttsatsa (literally translated - salt ground with other products).

As you can see, if we take the original meaning of the word, it turns out that adjika is salted paste with spices. But today everything Caucasian kitchen has become so mixed up that it is difficult to determine which country or republic this or that dish originally belonged to.

The recipe may include, in addition to pepper and seasonings, tomatoes. They give this appetizer softness, removing the excessive spiciness of hot pepper. But it will not be a violation of the canons if you also include apples, carrots or bell pepper. All the same, you will get a real Georgian one, which we will present below. The main thing in it is not strict adherence to the recipe, but inspiration.

Georgian adjika recipe

Two types of this snack are widespread - red and green. They basically fit different dishes, although they are interchangeable. So, traditionally, green adjika is used to season soups, giving them the necessary spiciness, and red adjika serves as a seasoning for meat dishes. But you can safely season your kharcho with red adjika, and add green adjika to a salad with tomatoes.

In fact, the red Georgian adjika, the recipe for which we present here, differs from the green one only in that one of them contains red and the other green. And due to the different juiciness of products, green adjika turns out more liquid.

Attention! Before you start preparing adjika, you will need to stock up not only on vegetables, herbs and spices, but also put it on. Otherwise, you risk burning your hands, since pepper has strong hot properties.

Products:

• hot pepper (red or green) - 25 pcs. (1 kg);
• garlic - 5 heads;
• salt - 3 tbsp. spoons (heaped);
• basil - 1 bunch;
• ground pepper;
• cilantro - 1 bunch;
• dill - 1 bunch (despite the fact that the recipe Georgian adjika parsley is not included, you can add that too);
• coriander seeds - 2 tbsp. spoons.

Preparation:

If the pepper is fresh from the garden, it needs to be slightly dried and then covered with water for several hours. This is done so that bitterness and sharpness appear in it. After which it is cut and the seeds are removed from it.

We peel the garlic, wash the herbs and dry them slightly, pinch off the leaves from the basil - these are the ones we need.

Grind everything in a meat grinder twice. Pound coriander seeds in a mortar with salt and add to the total mass along with ground pepper. Mix the mixture thoroughly. You can add a little vinegar, but this is not for everyone. It is not included in the recipe for Georgian adjika, but a slight sourness will not hurt.

Now all that remains is to put the resulting adjika into sterile jars, close them and send them to the cellar or refrigerator. You can eat it immediately, just keep in mind that it becomes spicier as it ages.

Adjika in Georgian is a seasoning consisting of a mixture herbs, spices and salt. Thanks to interesting taste and alluring aroma, it is popular in many countries. No one is complete without preparing a snack. summer season conservation. Georgia and Abkhazia are considered the birthplace of the seasoning.

Real adjika

Main product: red hot peppers. Before cooking, the pods need to be washed and dried. Dry Georgian adjika can be added to any dish.

Products:

• leguminous hot pepper— 1.3 kg;
• coriander (grains) - 140 g;
• sunli hops - 140 g;
• pickling salt to taste.

Remove the stem from the pods and leave the seeds. Twist through a meat grinder several times until you get a homogeneous mass. For ease of preparation, you can use a blender or food processor.

Place the coriander in a deep plate and grind to a powder. Add salt to the hot ingredient, including suneli hops.

Grind the seasoning well in a container until the dry foods absorb the pepper juice. Place the paste on an A4 sheet and cover with the second one. Leave for 1-2 days.

Important! The layer must be thin, otherwise the seasoning will not dry out, but, on the contrary, will become moldy.

Cooked adjika in Georgian style traditional recipe stored in 2 ways:

• transfer to a glass jar, close tightly and put in a dark, cool place;
• V plastic bag in a refrigerator.

Attention! The snack seasoning should not be used by people with gastrointestinal diseases, during pregnancy and during breastfeeding. Use caution in case of pathology of the urinary system.

Spicy snack

Variants of Georgian adjika from hot pepper a lot of. Let's look at how to prepare seasoning with fresh and dried herbs.

Products:

• garlic - 200 g;
• chili pepper - 380 g;
• dry dill - 2 tbsp;
• coriander fruits - 2.5 tbsp;
• dried basil - 4 tbsp;
• khmeli-suneli - 2.5 tbsp;
• fresh basil, cilantro - 50 g;
• pickling salt - 50 g.

"Spicy" pleasure

Protect your hands from negative influence Rubber gloves will help with hot pepper.

Rinse the ingredient, remove the seeds and stem. Divide the garlic into cloves and remove the husks. Wash the greens and cut into several pieces. Place the prepared products into a blender and grind.

Advice! If you don't have an electric kitchen assistant, you can use a meat grinder. You need to pass products through it 2 times.

Grind the coriander in a coffee grinder. Add to the resulting mass, add salt. It is better to purchase special salting salt, so the seasoning will be stored much longer. Mix the mixture and place in sterile jars. Close with lids. That's all, classic adjika prepared according to a recipe from Georgia. It is better to store it in the refrigerator.

Green sauce

The snack with nuts turns out juicy and piquant. Perfectly complements any meat dish: baked, fried or stewed.

Ingredients:

• sweet capsicum - 800 g;
• spicy Green pepper- 200 g;
• garlic - 3 heads;
• basil - 20 g;
• hazelnuts - 1 cup;
• salt - 3 tsp;
• hops-suneli - 1.5 tsp;
• vinegar 9% - 1 tbsp;
• fresh dill - 30 g.

Clean the pods from the seed box and stalk. Cut into slices. Remove the peel from the garlic cloves. Wash the greens and dry. Peel the nuts from the shell. Pass all prepared components through a meat grinder.

Advice! For lovers savory snacks You should not remove the seeds from burning pods.

To vegetable green puree pour salt, khmeli-suneli, pour in vinegar. Stir until completely dissolved. If desired, you can refill vegetable oil, but the shelf life of the snack will be significantly reduced.

Glass containers pre-process. Spread the spicy mass, sealing it with lids. Store in a cool place for 2-3 weeks.

Important! You can replace hazelnuts with walnuts or peanuts. Parsley is allowed to be used as greens.

Winter snack with nuts

Cilantro and coriander add to the sauce bright aroma, and also change the taste of the dish beyond recognition. Cooking time is 1 hour. Can be stored in the refrigerator in an airtight container.

Products:

• chili pepper - 10 pcs.;
• garlic - 2 heads;
• sweet bell pepper - 150 g;
• fresh dill- 20 g;
• hops-suneli - 100 g;
• coriander - 40 g;
• dry cilantro - 40 g;
• rock salt - 4 tsp;
• walnut - 100 g;
• vinegar 9% - 2 tsp.

Adjika is prepared in Georgian according to a traditional recipe for the winter according to the following principle:

1. Chili, bell pepper, rinse fresh herbs, place on a dry napkin, and dab off excess moisture. Cut the pods into 2 parts, clean the seed box and remove the stalk.
2. Divide the garlic into a clove. Remove the husk from each one.
3. Pour the powdered seasonings into one container, mixing thoroughly.
4. Place coriander in a deep bowl. Using a wooden masher, begin to grind the spice. From time to time it is necessary to add peeled walnuts. The result is an oily mixture with a pronounced spicy aroma.
5. Combine vinegar and water (6 tsp) in a glass and stir.
6. IN plastic container add chili and Bell pepper. Grind with an immersion blender to a puree, adding regularly, cooked vinegar solution. Cut the dill into several parts, add to the container with the peppers, and grind. The mixture turns brown.
7. Pour into a deep plate spicy sauce. Add dry ingredients in small portions, stirring constantly. Otherwise, lumps may appear.
8. Combine the resulting paste with nuts and coriander. Pass the garlic through a press. Stir until smooth.
9. Place into jars and close with lids. We put it away for storage.

Adjika with nuts

Consistency ready-made snacks similar to softened butter, with a shiny structure and spicy aroma.

Adjika Georgian “Minutka”

The spicy seasoning will serve as an excellent component for marinade of meat for barbecue or poultry baked in the oven. Let's look at how to prepare a snack without sterilization and additional cooking.

Products:

• tomatoes - 4.5 kg;
• sweet pepper pods - 2.8 kg;
• chili - 100 g;
• garlic - 0.45 kg;
• rock salt - 2 tbsp;
• vinegar 9% - 1 tbsp.

To obtain a more tender, real Georgian adjika, you need to remove the rough skin from tomatoes. To do this, place clean fruits in boiling water, stand for 5 minutes. Take it out and remove the peel. Cut into 2 parts, place in a blender bowl and puree. Pour into large saucepan or a basin for food products.

Rinse the peppers, remove seeds and stems. Scroll through a meat grinder. Add to tomatoes.

Remove the peel from the garlic and pass through a press. Place in a container, pour in vinegar and all the spices. Stir, cover, and leave on the kitchen counter for 60 minutes.

Sterilize glass containers in the oven and boil the lids. Divide the very hot sauce into jars and seal them tightly. Place in the refrigerator.

Adjarian adjika

Let's consider a recipe for a real hot seasoning, which is prepared in the original region of Georgia - Adjara.

Products:

• red hot pepper - 1 kg;
• green hot pepper - 1 kg;
• garlic - 0.55 kg;
• fresh cilantro - 450 g;
• dill sprigs - 30 g;
• purple variety basil - 30 g;
• rock salt - 1 tbsp;
• coriander beans - 1 tbsp.

Rinse the hot ingredient and cut into 2 parts. Remove seeds and internal partitions. Leave in a warm place for 3-4 hours. This is required so that the slices dry out a little and the excess moisture evaporates.

Peel the garlic and rinse together with the herbs. Grind all prepared ingredients through a meat grinder several times.

Advice! To get a redder sauce, remove green look pepper and half, from the indicated volume, cilantro. Accordingly, the taste of the product will be different.

Grind the coriander in a coffee grinder, as the powdered seasoning does not add a strong aroma to the dish.

The last step is to add salt and spices and stir well. Cover and leave on the counter for 20 minutes. Place the paste into sterile jars, close and refrigerate. After 24 hours you can use it.

There are many variants of Georgian adjika, each of which differs in the set of ingredients and taste ready sauce. It is not recommended to exceed the quantity of ingredients when cooking, otherwise the taste of the dish will be different. It is allowed to adjust the amount of chili pepper.

Adjika in Georgian, classic recipe

Adjika in Georgian - favorite a huge amount of people spicy seasoning. Thanks to his unusual taste and enticing aroma, it has gained wide popularity in many countries. Neither the summer canning season nor the winter season can do without this seasoning. festive table. There are several legends about where adjika first appeared: in Georgia or Abkhazia. However, compared to its usefulness, such disputes are secondary. Wherever it was first prepared, the recipe for preparing adjika has survived to this day, and this makes it possible to preserve this product over and over again. unusual product and enjoy it at any time of the year.

Classic Georgian adjika recipe for the winter

An essential component of adjika is red pepper. It is thanks to him that the seasoning gets its rich red color. There is also a custom of adding tomatoes to it, but this is completely wrong. The real recipe does not contain tomatoes, and never has.

According to tradition, the pepper pods should be dried in the sun, after which they are carefully and very finely ground. The garlic is also crushed, and the spices are released in this process. essential oils, thanks to which adjika acquires its unique smell.

Nowadays everything is done easier and much faster. Peppers are no longer left in the sun, and blenders are now used to grind spices.

Components:

• 1 kg (for harvesting it is better to take red fruits);
• 500 g garlic;
• 3/4 cup salt;
• 0.5 cups of mixture: coriander, suneli hops, dill seeds;
• preferably rubber gloves.

The resulting mass will be very, very scalding. Rubber gloves will help maintain the integrity and integrity of the skin. It’s worth wondering what this fiery mixture will do to your stomach. This percentage of pungency is unsuitable for consumption, so it is advisable to significantly reduce it so as not to cause harm. internal organs. It is recommended to replace some of the hot pepper with paprika. The output will be approximately 800 g of sweet pepper and 200 g of hot pepper.

Peel the pepper, remove the seeds and grind using a blender or meat grinder (twist it three or four times). Grind all other spices in the same way and mix carefully. Sprinkle with salt. The result is a paste-like mixture. You need to be careful when adding fresh seasonings like dill, because it can change the color of the prepared adjika.

Spicy tomato sauce (Georgian recipe)

• 1 kg. tomatoes;
• cilantro seeds and dry suneli - 1 tsp each;
• 2 - 3 cloves of garlic;
• Bell pepper;
• salt.

Cut high-quality, washed tomatoes into several pieces, carefully place them in a container of suitable size, let them sit for twenty-four hours, then pour out the excess liquid from the pan. Place the container on heat and bring to a boil. When the skin peels off the tomatoes, remove from heat. The next step is to press the boiled tomatoes through a colander, and then repeat the procedure with a sieve. This will remove excess peel and seeds. Continue cooking the resulting product, stirring occasionally, until the tomatoes reach the required degree of thickness. You should carefully monitor the frequency of stirring, because the cooked mixture burns quickly. A few minutes before final readiness, add chopped spices: cilantro, pepper, suneli, garlic and add salt. All further actions are in accordance with the recipe given above.

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 bitters 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 recipes Georgian cuisine.

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.

Step 1: take dry hot red pepper.

Georgian adjika can be of two colors: red and green. The color of the seasoning depends on its composition. In red adjika, the main ingredient is hot red pepper, which gives the adjika its color. So, take dry hot red pepper and cutting board carefully cut off with a knife at the pods of the stalk. Further, shake out The pepper has seeds and place it in a bowl. Then, pour warm water over the pepper and leave for three hours. During this time, you need to change the water in the bowl three times.

Step 2: prepare the ingredients.

Take garlic and clean Peel the cloves with a knife, rinse thoroughly under cold water. Next, let's take peeled walnuts and rinse them under cold water, we need them to give greater viscosity to the adjika. Also, peanut butter helps to increase the shelf life of the product and improve its taste.

Step 3: Grind the ingredients.

Place the soaked hot red pepper from a bowl of water, squeezing it lightly, into a blender. Add coriander seeds, hop seasoning - suneli, ground cinnamon, peeled and washed walnuts, peeled garlic and coarse salt. Grind ingredients in blender pasty homogeneous mass. Adjika red Georgian is ready! You can store it anywhere and at any temperature, but preferably in a tightly closed container so that the adjika does not dry out.

Step 4: serve red Georgian adjika.

Georgian red adjika is very suitable for coating chicken or any other meat before frying in the oven. And for those who like it spicy, adjika can be served with ready-made hot meat dish by adding sour cream or tomato juice. Bon appetit!

This recipe results in a very hot and pungent product. And, if you want to reduce the severity and make the red Georgian adjika less hot, then we advise you to replace half of the hot red pepper with sweet paprika. You can determine the ratio of hot and sweet peppers to your taste.

When preparing a dish that uses a lot of hot red pepper, it is recommended to use gloves, otherwise the skin of your hands may be damaged by the pepper.

If you want to cook even more spicy adjika, then do not soak the pepper before cooking it.

You can also add chopped fresh herbs to red Georgian adjika - dill or cilantro, but then the color of adjika will not be so beautiful and bright.

It is best to store the finished red Georgian adjika in a glass container with a tightly closed lid so that the seasoning does not dry out.