The traditional seasoning, whose homeland is the Caucasus, is Georgian adjika. It includes in its composition many natural ingredients, spices and herbs. Due to its taste, it has become popular all over the world. It is added to dishes to give them a special taste and aroma. Georgian adjika can be presented in the form of pasta or sauce. The recipe for its preparation contains many components that can vary.
The composition of adjika necessarily includes salt, garlic, hot pepper. Also, various herbs are added to it in fresh or dry form. Sometimes put walnuts. Real Georgian adjika contains Suneli hops. This is a mixture of dry spices, which is especially popular in the Caucasus. It has a strong aroma and a sharp, but moderate taste.
Traditionally adjika is cooked in Georgian using a mortar, where all the components are ground, not cut. But in modern conditions, this process has facilitated the availability of technology.
Just want to note that the number of components and their proportions are taken to taste. Georgian adjika is prepared as follows. Fresh hot red pepper (usually it should be not less than, or even more than half of the total mass) must be passed through a meat grinder. Now you need to add to it dry cilantro, Imereti saffron and hops-suneli. To improve the taste, add chopped walnuts. This component should be a little. Now we need to salt adjika. We add salts a little bit. In real adjika, this ingredient is not so much. The taste of the sauce is given by spices and seasonings. This Georgian adjika is suitable for those who do not like garlic.
For the next recipe, you need to take half a kilogram of hot pepper in pods. It is recommended that they slightly dry in the sun for 3-4 hours. You will also need coriander seeds (a tablespoon), twice as much suneli hop, 100 grams of walnuts, two heads of garlic, half a spoonful of tea cinnamon and 200 grams of salt (preferably large).
We cut dried paprika or crush it with a mortar. During this process, add coriander, cinnamon and sun hop.
We clean walnuts and pass through a meat grinder. We clean the garlic and also chop it with a meat grinder. Then combine these two ingredients with salt and mix.
Now add this mixture to hot pepper with seasonings and mix to make the mass homogeneous. Georgian adjika is ready.
Such a product does not deteriorate, so it can be stored in a refrigerator in a tightly closed jar for a long time.
Tomatoes are never added to real Georgian adjika. Depending on the composition, seasoning may have a different color. If you add more nuts, then it will be brown. You can use green pepper (it is less sharp) and add more fresh herbs. Then it will be a seasoning of green color, which is stored in the finished form for not very long.
Adjika is consumed mainly with meat products. But it is also served with rice, fish dishes and a traditional Georgian bean dish.