Georgian real adjika, traditional Georgian adjika recipe. Adjika in Georgian - a traditional recipe

A spicy mixture of many components - adjika - an invention of Caucasian cooks. The cuisine of the mountain peoples is replete with spicy spices and seasonings, which other peoples began to use, having tried Georgian or Abkhazian dishes.

condiment queen

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

Adjika is originally a spicy spice. Its composition, and hence the severity can vary. Then adjika is obtained in different colors: it happens brown, red, orange and green. Each of these types adds spiciness and sweetness or spiciness and bitterness to the dish. For any hot dish and even snacks, you can cook the original adjika.

Where she came from

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

Adjika was invented in the mountains by shepherds grazing 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 from thirst, which means they got better. Shepherds were forbidden to touch the salt, using it for anything other than feeding sheep. So that the shepherds would not covet 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. So, shepherds modified pepper salt, adding other components to it, only improving dishes. No matter how silly it may sound, however, gradually adjika became the adjika that everyone knows, and since then its essential ingredients 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 (spicy) has red pepper in its composition, and there is a lot of it. It turns out it's very tasty!

The basic recipe, from which delicious dry adjika is obtained, includes several essential components, and salt is not the main component there, surprisingly. Red pepper plays the first violin, the sharpness of which creates a familiar taste, which everyone who has tried classic adjika knows.

Do not forget about one of the most famous Caucasian spices - suneli hops. This is an indispensable component that includes dry adjika. This is a multi-component spice: as many herbs as are included in suneli hops, it is even difficult to find them separately. Now they sell it as a mixture of the right ingredients, and you just need to add it to the dish.

Women of the Caucasus rubbed spices for adjika on a special stone. Now a kitchen mortar is enough for you to make Georgian adjika - a dry mixture of aromatic spices and herbs.

The consistency of the seasoning ground on the 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, sometimes even with desserts.

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

Forget about tomatoes when you decide to cook classic adjika.

In addition, adjika can be prepared from dry herbs and spices - dry adjika will come out. It will wonderfully set off 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 bean garnish. Believe me, it's very tasty.

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

Why breed adjika?

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

The peoples of the Caucasus cannot imagine their life without adjika. Residents of Georgia and Abkhazia are arguing among themselves who owns the championship in the invention of this outstanding sauce.

By the way, the recipe for Abkhazian and Georgian adjika is different. Cinnamon was never put in the first, and Georgians are used to cooking adjika, adding such a dessert seasoning to it.

According to the inhabitants of the Caucasus, adjika improves health, from the digestive system to male strength. This is not surprising, given how many vitamin supplements this sauce contains. What is one garlic, famous for its healing properties.

Basic Recipe

Still, as you can see, dry adjika is very popular. Any Caucasian housewife will tell you how to cook it. But knowledge can be enriched at home. Here is a dry one which 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 zira, four tablespoons of coriander seeds, one tablespoon of dry dill and two tablespoons of suneli hops. Mix everything and crush in a mortar. That's all the wisdom in preparing such a seasoning as dry adjika, the recipe of which given above is basic, and you can vary the ingredients to your liking by adding spices you want there.

Do not forget that when using fresh vegetables and herbs, you will first have to fry all this in a pan in a small amount of oil, and then mix it together, adding or not adding water (it depends on how thick and sharp the adjika will turn out).

Additional recipe

So, take about 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. Also, add salt to taste. Don't forget to mix. Here we have prepared dry adjika!

Hurry up to cook

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

Take more pepper, you can also sweet, if you plan to serve a fresh sauce, do not even think about adding tomatoes, adjika will get a rich red color from red pepper, and you will keep the authenticity of the seasoning.

Cook dry adjika the way you like, because you can put as many herbs and spices in it as you wish. You can make it fiery-sharp, suitable for hot, and gently spicy, and sweet-spicy, and with rich greens, and with a prevailing aroma of garlic, and with a complex inflorescence of spices. Whatever she can be. The main thing is that if it is based on a basic recipe, this adjika will be perfect.

As many as the hostesses who cook it.

Find your recipe and remember that you can't do without experimentation!

For true connoisseurs of Georgian cuisine, we offer traditional Georgian adjika recipes. This spicy preparation has a divine aroma and a very spicy taste. It can be added to first courses, to meat or served as an independent seasoning.

Real classic Georgian adjika - recipe

Ingredients:

• hot pepper - 0.5 kg;
• cilantro and parsley greens - 0.4 kg;
• garlic - 4 heads;
• - 0.1 kg;
• hops-suneli - 50 g;
• coriander seeds - 25 g;
• salt - 3 tbsp. spoons.

Cooking

To protect yourself from the “burning” consequences of working with peppers, before preparing adjika in Georgian according to the traditional recipe, be sure to wear rubber gloves.

First of all, we wash the hot peppers and herbs and dry them well. Then we rid the peppers of the stalks and, if desired, from the seeds, and dry the walnuts in a dry frying pan. We clean the garlic from the husk and, if necessary, wash and dry.

We pass the peppers, garlic cloves and walnuts through a meat grinder two or three times. Then add salt, suneli hops, crushed coriander seeds in a mortar and very finely chopped cilantro and parsley. We mix everything thoroughly until the salt dissolves, put it in sterile jars, cover with lids and determine in the refrigerator.

Dry Georgian adjika

Ingredients:

• hot pepper - 0.7 kg;
• coriander seeds - 75 g;
• - 75 g;

Cooking

We wash hot peppers, string them on a thread and hang them in a well-ventilated room for two weeks. When the burning pods dry up, cut off the stalks from them, and pass the rest through a meat grinder several times. Add suneli hops, crushed coriander seeds in a mortar and salt to taste. We mix the mass well, lay it out in a thin layer on a clean sheet of paper and let it dry for several days. Then we put it in any convenient container or bag and determine it for storage in a cool place.

Spicy Georgian adjika with basil

Ingredients:

• hot red pepper - 220 g;
• garlic - 1 large head;
• dried basil - 2 tbsp. spoons;
• dried dill - 1 tbsp. spoon;
• ucho-suneli - 1.5 tbsp. spoons;
• ground coriander - 1.5 tbsp. spoons;
• fresh basil greens - 1 bunch;
• fresh green cilantro - 1 bunch;
• coarse salt, not iodized.

Cooking

We put on rubber gloves and start cooking adjika in Georgian. We wash the hot peppers, dry them and clean them from the stalks and seeds. We clean the garlic, and grind the coriander seeds in a coffee grinder or grind in a mortar.

If you have a blender, put the peeled peppers and garlic cloves in a bowl, add all the spices, put the pre-washed and dried cilantro and basil greens and grind everything well.

To grind the components, you can also use a meat grinder, passing peppers, garlic and fresh herbs through it several times, and then add all the spices and mix.

Now it remains to add salt. It should be large and not iodized to ensure longer storage of adjika. The amount of salt depends on how much adjika can dissolve it in its mass. Pour in two tablespoons to start and mix. If the crystals are completely dissolved, add a little more. And so we do until the salt ceases to dissolve.

Green Georgian adjika - recipe

Ingredients:

Cooking

We wash the hot peppers and all the greens, dry them, and grind them in a blender or in a meat grinder with peeled garlic and nuts. Do not forget, first, to rid the peppers of the stalks and seeds. Season the mass with salt, ground black pepper, mix well, put it in jars and send it to the refrigerator for storage.

Burning, spicy and fragrant Georgian adjika is a versatile and very tasty homemade preparation. Due to the greater concentration of salt and hot pepper, Georgian adjika does not require conservation and can be stored in the refrigerator for months.

In the old days, "real Georgian adjika" was brought from a trip to Georgia by relatives and friends as a gift. Now the windows of supermarkets and market stalls are full of various varieties of Georgian adjika, for every taste. But, of course, homemade Georgian adjika is always tastier. At least that's what my neighbor, who was born and raised in Tbilisi, told me. It never crosses my mind to doubt her words - adjika is tastier than cooked according to her recipe, I have never tried.

To clear my conscience, I nevertheless looked through dozens of pages on the Internet, shoveled through a bunch of forums and made sure that there is no only true adjika recipe carved in stone. There are many options for preparing “real Georgian adjika”, because each family has its own culinary secrets and tricks, and each option is beautiful and tasty in its own way.

Let's get started and cook fragrant and spicy Georgian adjika!

Prepare the ingredients according to the list.

Also, do not forget to prepare and continue to work only in rubber gloves to protect your hands from scalding pepper.

Rinse the peppers, dry and remove the seeds. If desired, the seeds can be left, but get ready for the fact that in this case the adjika will be burning, like red-hot lava. Sometimes, to reduce the spiciness while maintaining volume, one sweet bell pepper is added, but this is an unconventional technique.

Chop up the peppers as much as you can. Preferably to a homogeneous pasty state.

Drain the juice that stands out.

Roast the nuts in a frying pan until a persistent nutty flavor appears.

Mince the garlic, nuts and cilantro. If you do not like cilantro, you can partially replace it by adding parsley. True, there is no special need for this, in the finished adjika, cilantro opens up from a completely new side, and even I, its ardent opponent, eat adjika with cilantro with pleasure. Also, sometimes a little dill and basil are added to adjika.

Combine ground pepper and walnut-garlic paste.

Add salt and spices. Spices - perhaps one of the nuances of cooking adjika, which causes the most heated debate.

Here, as always, there are two camps - minimalists and maximalists. Minimalists believe that from spices it is permissible to add only coriander (in seeds or freshly ground), and what is there, in their opinion, it is not necessary to add nuts to adjika. Maximalists, on the contrary, believe that there should be spices! And in addition to coriander, they also add ucho-suneli (fenugreek), hops-suneli, kondari (savory). In this matter, I am on the side of the maximalists, I add a little of all of the above, but in principle this is a matter of taste.

Mix adjika well with a wooden or plastic spoon. Leave at room temperature for one to two days, then divide into sterilized jars and refrigerate for later storage.

Georgian adjika is ready! Bon appetit!

Recipes for the most delicious homemade adjika:

Today we will talk about the most wonderful spicy appetizer, which is customary to smear on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It’s good to consume this queen even with a bite with hot soup, even with meat on the coals ... she will go with a bang to any savory dish!

The benefits of adjika are undoubtedly great, not only does it retain the entire set of vitamins and trace elements that make up the products, its components, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, at first the simplest recipes and gradually complicate.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute matter.

Products:

• a pound of hot red pepper, slightly dried in the sun, if you don't want it too spicy, take out the seeds,
• a good bunch of cilantro, preferably harvested during flowering,
• a small bunch of sprigs of young dill,
• bunch of parsley leaves
• 5 heads of garlic,
• 3 table spoons of suneli hops,
• a glass of coarse salt,
• you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Even better, use a food processor with a sharp knife and chop everything into dust.

Let it brew on the kitchen table for a couple of days. Divide into jars or food containers and store in the refrigerator.

Homemade adjika - a recipe with horseradish

The invention is already Russian culinary specialists. The people call it differently - horseradish, gorloder, horseradish. Simple and quick to prepare, a set of products for her in August in every garden with a shaft. Keeps great in the fridge all winter.

• tomatoes very ripe kilogram,
• horseradish - a tenth of the tomatoes classically, but who likes more spicy add more,
• a couple of pods of hot red chili,
• a couple of heads of garlic
• spoon with salt on top.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, wash, clean, dry everything. We turn through a meat grinder and mix well. When we skip horseradish, it is better to put a plastic bag on the meat grinder and tie it on the outlet neck - it will not pinch your eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapor into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place in sterile dry jars and put them in the refrigerator or cellar.

It is very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and tasty! Guests and family will appreciate the table perfectly.

Ingredients:

• ripe tomatoes 3kg,
• hot pepper only 4pcs,
• sweet pepper, preferably red 5pcs,
• garlic 10 large teeth,
• onion 5pcs,
• ½ cup vegetable oil,
• table vinegar 9% 5 50 ml,
• salt - a spoon with a large top.

We do it step by step:

1. Wash, clean, dry everything. Cut out the seeds from the pepper.
2. Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
3. Mix with vinegar and salt. Add the oil last and mix thoroughly.
4. In sterile dry jars and put in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with barbecue.

This recipe will be more complicated and more time consuming, but the result is worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that this adjika, unlike the previous ones, we will cook with you.

• tomatoes large, very ripe 3kg,
• large carrot 1.5 kg,
• bell pepper 2kg,
• garlic 10 cloves,
• chili pepper 2 pods,
• salt 2 tables. spoons,
• half cup sugar
• vegetable oil half a glass,
• table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

1. Wash everything, clean, cut out the seeds from the pepper, dry it.
2. Cut the tomatoes into large pieces in a saucepan, pour half a glass of water and bring to a boil over medium heat. We do not let it boil, we immediately remove and cool. On a sieve we roll back the skins and seeds, we get a thick tomato juice with pulp.
3. Grind carrots and peppers in a blender. We put it on a small fire for an hour and a half.
4. Add crushed garlic, salt and sugar, pour in the vinegar, mix and let it boil for another 5 minutes.
5. Remove from the stove and quickly lay out in sterile jars, roll up, turn over and under a fur coat until completely cooled.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

• zucchini 3kg,
• carrots half a kilo,
• sweet pepper half a kilogram,
• tomatoes a kilogram and a half,
• garlic peeled glass,
• ground red pepper 2.5 tablespoons,
• vegetable oil glass,
• salt 2.5 table. spoons,
• sugar glass.

The preparation is the simplest:

1. As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
2. Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
3. Add hot pepper and garlic, simmer for another five minutes.
4. Remove from heat, arrange in sterile jars and roll up. Turn over and under a fur coat until the morning.

The taste of this adjika is tender, sweet with piquant sourness, not very spicy.

Adjika homemade - a recipe for the most delicious homemade adjika for a twist

The so-called bitter. A dish for real men - very spicy!

• tomatoes 5 kilograms,
• carrots 2 kilograms,
• 300 grams of hot chili,
• kilogram of garlic
• paprika kilogram,
• vegetable oil 200g,
• salt spoon with a large top.

Wash, peel and dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool down under a fur coat.

More interesting articles on homemade preparations for the winter:

1. Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but tasty - you will lick your fingers!

You will need:

• tomato 3kg,
• eggplant 2kg,
• garlic 0.5 kg,
• 4 hot chili pods
• a glass of vegetable oil
• half a glass of table vinegar 9%,
• parsley to taste, if you really like it, then a good bunch,
• dill is also at your discretion,
• 3 large spoons of sugar
• Salt table. spoon with a large slide,
• three tablespoons of honey, as much as you scoop.

Chop all vegetables in a food processor. Eggplant for greater sophistication can be cut into small cubes. Put in a large roasting pan, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let stand for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will give the dish a special charm!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and unusually tasty recipe.

Products:

• tomatoes a little more than a kilogram,
• sweet paprika 0.5 kg
• apples 0.5 kg, preferably sour,
• hot chili 3 pods,
• carrots 0.5 kg,
• garlic 2 heads,
• table salt. spoon,
• vinegar table half a glass,
• vegetable oil half a cup,
• sugar half a glass.

Cooking:

1. Wash and dry ingredients. Remove seeds from peppers and apples.
2. Chop all vegetables except garlic in a blender to dust and put in a large roasting pan.
3. Simmer for approximately 1 hour 20 minutes.
4. Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for three more minutes.
5. Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and fragrant!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

• 1kg plums, preferably unripe or cherry plums,
• 15 good garlic cloves
• 2 hot chili pods
• 5 kg sweet paprika, ¼ teaspoon ground black pepper, coriander, cloves,
• on a small bunch of greens that you find - dill, basil, tarragon, parsley,
• tomato paste 1 spoon,
• salt table spoon with a small top,
• half a glass of sugar.

Cooking:

1. Rinse vegetables thoroughly, remove pits and seeds from peppers from plums, dry.
2. Chop plums, peppers and all herbs in a food processor.
3. Salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
4. Add finely chopped garlic and boil for another three minutes.
5. Place in jars and seal. Inverted under a fur coat until completely cooled.

Bon appetit!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add pumpkins to it too! And we get a completely unique recipe. It is a pity that it is not stored for a long time, so it is better to make a half portion to eat quickly!

Products:

• per kilogram of carrots and pumpkins,
• half a kilo of onion and sweet pepper,
• 2 chili pods
• half a glass of vegetable oil.
• a bunch of cilantro and basil,
• garlic 10 cloves
• lemon,
• a tablespoon with a little salt.

Cooking:

1. Wash all the main vegetables, peel, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for forty minutes.
2. Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
3. Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. Rubbed her wives of Caucasian horsemen in the old days on a stone, investing a lot of time and effort into this unpretentious occupation. But we are modern and advanced people, so we won’t kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, and tinder, and crumple, and we will look after them!

Initially, it was a paste-like salty mass of red color, which includes various components, red hot pepper and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, it is called cleverly utsho-suneli, it is almost always included in the composition of all of us well known hops-suneli.

However, over time, people have learned to add a lot of other useful and nutritious vegetables and even fruits with nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now green adjika is also prepared from green pepper. It is very convenient to use it mixed with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Home cooking rules

Immediately here I will tell you some general rules when preparing adjika, so as not to be repeated in every recipe and I will highlight them in italics:

• Wash vegetables and other components thoroughly and be sure to dry them on a towel, especially for those recipes that are not heat-treated - not a drop of water should get into the dish!
• Be sure to sterilize jars and lids and let them dry!
• Important!!! First we sterilize the jars - then we start cooking!
• It is advisable to work with hot hot peppers with gloves so as not to get burned!

Well, perhaps, that's all about adjika, a delicious, fragrant and varied seasoning that takes its place of honor on my table. Hopefully yours is now too!

Homemade preparations help out many in the winter. Among them is Georgian adjika, a cooking recipe, the composition of which we will now consider, as well as the features and subtleties of cooking, useful properties, who can use this dish, and who is better off abstaining from it.

Adjika classic - composition

Adjika is a mixture of spices, spices and salt. This dish was traditionally prepared by Abkhazian shepherds. This spicy condiment was enjoyed not only in her homeland, but all over the world, especially in the countries of the former Soviet Union.

What is included in the classic adjika? This is primarily: 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 for sure, only one thing can be said - there are no and never were tomatoes in the original recipe. There was originally only salt, pepper and spices. Nevertheless, 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 Georgian adjika recipe be as it is.

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

Adjika classic - benefit and harm

All spicy dishes to some extent stimulate metabolic processes, improve the metabolism of proteins, fats and carbohydrates, enhance the work of the non-specific link of immunity, and normalize the activity of the nervous system.

Adjika is able to improve the condition of the vascular wall, preventing the development of atherosclerotic lesions. Regular use of this product, in the absence of contraindications, can positively affect 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 genital area.

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

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

Adjika Georgian - a recipe for the winter

The ingredients for the dish will be:

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

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

Directly the recipe for classic adjika itself:

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

Next, you should skip 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.

In a homogeneous mass, you need to add suneli hops, cilantro and parsley (previously chopped), coriander seeds mashed in a mortar, salt and all other components.

The resulting mixture is thoroughly mixed with a regular spoon. Salt should be evenly dispersed, leaving no unmixed area. Strictly speaking, that's all the wisdom, the dish is ready. True, now it should not be eaten, it should stand in the cold and “ripen”. After some time, a few days (at least) of the aromatic herbs and spices will give off their scents to the pepper, and the flavor will be much stronger.

For storage, use sterile jars that must be hermetically sealed. 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;
Suneli hops - one and a half tablespoons;
Coriander beans - one and a half tablespoons;
Salt, if possible large and not iodized.

Directly the recipe for adjika classic:

Washed and dried peppers should be cleaned from the stalks and seeds removed from it. Garlic should be peeled. Coriander seeds need to be crushed with a mortar and pestle.

Next, peppers, garlic and spices should be passed through a meat grinder, possibly repeatedly. At the end of this process, salt is added to the almost ready dish and everything is thoroughly mixed. Salt should be added until it dissolves in the thick mass of adjika. First, put 2 tablespoons, and mix thoroughly. If the crystals are completely dissolved, you can repeat this procedure. It is recommended to try the degree of salinity on the tip of the tongue.