Adjika is a mixture of spices, herbs, hot pepper and garlic, which is customary to cook in Abkhazia. But over time, the meaning of this word is slightly distorted. Many cook the dish according to their recipes, which are far from the original. Tomatoes or tomatoes are never added to real adjika. It includes basil, saffron, coriander and many herbs. These are the aromas of Abkhazia. Seasoning can be called spicy. Adjika we will discuss the recipe in this article.
Some facts
Despite the lack of tomatoes, adjika is red due to the large amount of hot pepper. But there is another variety of this seasoning. This is green adjika. It is made in Abkhazia from green pepper and herbs. But today they make seasoning with tomatoes, bell peppers, apples and other ingredients and call it adjika. The main thing is that it should be sharp. Adjika recipe can be classic or with additions, but it is still a delicious seasoning.
Real adjika
How is adjika Abkhazian spicy prepared? The recipe is very simple. We take 1 kilogram of hot pepper, 200 grams of walnuts, three quarters of a tablespoon. salt, three large spoons of coriander seeds (ground), a bunch of parsley and cilantro and 300 grams of garlic. We wash the pepper and remove the seeds. Hands after such work will simply burn, so it is better to use gloves. Then we pass pepper through the meat grinder. We do the same with walnuts and garlic. Grind greens with a knife. Now mix all the ingredients and add salt and ground coriander to them. The mixture is very sharp. The adjika recipe does not involve cooking. We leave this mixture on the table for three days, sometimes stirring it. Then we lay it out in banks and put it in the refrigerator.
Moderately sharp adjika
And now the option of cooking this dish, but in a completely different way. This, of course, is a departure from the classics, but also tasty. Take five kilograms of tomatoes, half a kilogram of onions, apples, carrots and sweet peppers, 300 grams of garlic, two large tablespoons of salt, three tablespoons of sugar, a glass of vegetable oil and a bunch of fresh parsley. First, prepare the vegetables, washing them thoroughly. Then we cut all the adjika components into large pieces. Now they need to be crushed thoroughly. We use any convenient equipment (a meat grinder, a blender, etc.) for this. We spread the mixture in a pan and add salt, sugar and vegetable oil. Cook adjika for 1.5 hours. The fire must be made small and constantly stir the mass. Arrange the finished dish in clean jars and cover with lids. The appetizer is moderately spicy. The adjika recipe does not contain hot peppers, but it can be added.
Very sharp adjika
Take 1 kilogram of hot pepper, half a kilogram of garlic, 500 grams of fresh cilantro, 20 grams of fresh dill and basil. Pepper clear of seeds and put to dry. He must become lethargic. After that, grind it in a meat grinder with garlic. Cut greens with a knife. You can take more coriander seeds and crush them in a mortar. Now combine all the ingredients and add a glass of salt. We mix everything. This is a real recipe for acute adjika for winter in Abkhazian style. It must be stored in the refrigerator.