Whatever adjika - boiled or raw, it has its own cooking secrets. You will find all the subtleties of the process and various recipes of the famous Caucasian seasoning in this article.
History
If you translate the name from the language of the Abkhaz people, it means "salt", but in Turkish the translation sounds like "spicy". Traditional adjika (boiled or not - not so important) is prepared without the usual tomatoes for us.
We are used to cooking it with different ingredients, complementing the taste with tomatoes, garlic, herbs, sugar, etc. But the Abkhaz-Georgian people have a very simple composition: garlic, spices and red pepper.
True adjika (boiled, raw) comes in two colors: red and green. The hue changes depending on the pepper and the addition of greens to the seasoning.
Another feature of the preparation of the Abkhaz-Georgian adjika is no use of a meat grinder. Each ingredient is ground into powder on a large stone. Products should acquire a soft consistency so that they can then be easily spread on bread or pita bread.
Adjika with horseradish
Adjika (boiled) according to the recipe below does not require a mandatory temperature regime of storage. It can be kept both in the room and in the refrigerator.
For cooking, we need to skip 2.5 kg of tomatoes through a meat grinder. Then we load in advance 0.5 kg of red Bulgarian and 250 g bitter pepper, as well as 250 g of horseradish root, peeled from seeds. Do not forget to wear gloves before this.
Next, the resulting mixture must be transferred to enameled dishes. Pour 125 ml of vegetable oil, add 60 g of coarse salt (preferably not iodized) and 110 g of granulated sugar. Mixing thoroughly, put the container on fire. Cooking takes about an hour. When the cooking process comes to an end, add 5 heads of garlic, minced through a press, and add 200 ml of 6% vinegar. Do not forget to mix.
Next, we distribute the seasoning to banks that have previously undergone sterilization, roll up the lids and cover with a blanket or blanket. Adjika boiled for the winter from tomato and horseradish is ready!
Secrets and subtleties of cooking
Southern peoples fell in love with adjika not only for its pungent taste, but also for its useful qualities. Adjika with horseradish, cooked for the winter (boiled, as a rule), its severity is very helpful in the prevention of colds. It normalizes the digestion process, improves appetite and metabolism. But there are contraindications: adjika is strictly forbidden to use during pregnancy, children, as well as people who have problems with the stomach, kidneys and liver.
1. The basis. As said, real adjika should consist of three ingredients. Garlic should be purple in color, and salt can even be used with sea salt. The main thing is that it should not contain various additives.
2. Additional components. Aroma, like taste, always depends on spices. Any hot seasoning will be in harmony with basil, coriander or zira. In the Caucasus, blue fenugreek is usually added. In order to dull the sharpness a little, apples and tomatoes are added to the Russian cuisine.
3. It is important to grind all ingredients to a powdery and puree state.
4. To make your adjika flavor more saturated, bake the dry ingredients in a pan and grind with a mortar or coffee grinder.
5. Viscosities will add ground nuts or an ear-sunnel.
6. So that adjika does not have excess moisture, peppers are dried on a baking sheet 2 days before cooking.
7. Increase the amount of salt. Every housewife dreams that the products are stored much longer. To do this, salt the adjika well.
Following these simple tips, you will prepare a traditional adjika, which in taste will not be inferior to a real Abkhaz-Georgian in taste.
Popular recipe
The famous adjika (boiled) for the winter from tomato and eggplant is prepared according to the following recipe: first you need to rinse all the ingredients. A kilogram of eggplant and 4 cloves of garlic are freed from the skin. Then remove the stalks and seeds in 1 kg of pepper. The ingredients listed above, including 2 kg of tomato, are cut into large pieces and passed through a meat grinder. The resulting mashed potatoes from vegetables are poured into a saucepan and set on fire.
Immediately add 3 tbsp. l salt (without slide), 2 tbsp. l granulated sugar, 50 or 100 g (at your discretion) of vegetable oil and 10 g of red pepper (powder). After we have mixed all the ingredients, do not forget to try it. So you will understand the amount of seasonings that can be increased. Cooking time varies from 40 to 50 minutes. Do not forget to occasionally stir adjika so that it does not burn. Pour in 50 ml or 2 tbsp 10 minutes before cooking. l vinegar.
Apple-carrot adjika (boiled) is no less tasty, the recipe of which you will learn a little later.
Real Abkhaz-Georgian adjika
True Caucasian adjika (spicy, boiled, raw) is prepared on the basis of spices, herbs, hot peppers and garlic. If your stomach is ready to taste such a "fiery" seasoning, then the following recipe is for you.
Peel 0.5 kg of hot pepper and twist it twice through a meat grinder. In the resulting puree, pour a teaspoon of white wine vinegar. Then peel and squeeze through a press of 8 large cloves of garlic and add them to the pepper.
Dry ingredients: 15 g of cilantro or coriander, 10 g of dill, basil, thyme, warm in a dry pan. Grind them with a blender and add together with salt to the bulk. In order to give adjika viscosity, you can pour ground walnuts into it.
Adjika (boiled): recipe with apples and carrots
Tomatoes (2 kg), sour apples (1 kg), Bulgarian (sweet 1 kg) and hot red pepper (4 pcs.) After peeling, cut into pieces.
Then grind 5 horseradish roots and 1 kg of onions and carrots.
We twist the prepared components through a meat grinder, transfer the finished puree to the dishes and put it on the stove. We are waiting for the mass to boil, reduce the heat to moderate and cook for an hour, covering it with a lid.
At the end of cooking, we lay the remaining ingredients: 150 g of salt, 200 g of sugar, 500 ml of vegetable oil, 100 ml of 9% table vinegar and 4 heads of chopped garlic. Cook the seasoning for another 5 minutes and turn it off.
The adjika prepared according to these recipes is much tastier than the store one. You, dear hostesses, can only choose any of the proposed cooking options and please your family and loved ones with this snack.