The best recipes for preparing Georgian adjika for the winter traditionally, with tomatoes, carrots and apples. Georgian adjika

The true roots of the famous paste-like pepper seasoning - "Adjika" and its recipe come from Abkhazia. The word "adjika" itself comes from the Abkhazian "џyka" - salt, which is one of the main ingredients of the seasoning. History tells that the Abkhazian shepherds, leaving for the mountains to graze sheep, took salt with them and fed the animals with it, thereby causing thirst. By consuming large amounts of water and feed, the sheep gained weight, which accelerated the rearing process.

History of creation

Salt in Abkhazia was a valuable seasoning; for a shepherd it was a product that was practically inaccessible, but extremely necessary. So, to increase the volume, bitter pepper, aromatic spices and garlic were mixed into it. Over time, this mixture was nicknamed "adzhiktzatsa" - "ground salt with something", or abbreviated - "adjika".

The people of Georgia, also famous for their love of spicy spices in cooking, including hot peppers, borrowed the basis of the famous Adjika recipe and made their own adjustments. The addictions of Georgian nationality to walnuts and cilantro added zest to this seasoning.

The recipe for real Georgian adjika does not contain tomatoes or applesauce, the mixture itself is thick, not mushy, which people are used to when buying it from supermarket shelves. Considering how much salt is used to make adjika, Georgian seasoning takes on the quality of a non-perishable product. A mixture of pepper and seasonings is placed in jars and placed in a cool place, for example, in a refrigerator.

Fragrant seasoning is truly a flavoring decoration of any first or second course. Georgian gourmets add the mixture when baking or frying, wiping meat and poultry with it, is used for marinade. On the Georgian table, adjika will be served as a sauce for any meat or fish product, because its taste contributes to the stimulation to eat even more delicacies with a spicy taste from fragrant ingredients. At the same time, the composition of adjika helps to speed up digestion and this does not make you feel heaviness in the stomach after a feast and is unlikely to be deposited as fat in the body.

More than one country, including Russia, borrowed the recipe for Abkhazian spices from hot peppers. Meat connoisseurs around the world prefer adjika from today's huge selection of sauces to their favorite meat dishes.

Food preparation

The process of choosing products for real traditional Georgian adjika is not burdensome, but if you pay attention to the recipe and a couple of nuances, then the end result of the prepared fragrant mixture pleases both the eye and the stomach:

• Hot pepper can be used both red and green, there is no specific preference in the Georgian recipe, the color of the resulting seasoning depends on it, the taste will be unchanged, only visual perception.
• Before cooking, hot pepper must be washed and dried, if you leave it to dry for several days, then adjika will be sharper - real Georgian. If the pepper is soaked a little, about 3 hours, the seasoning will be less spicy.
• Before adding to the mixture, walnuts are pre-roasted in a pan, the same can be done in the oven and then be sure to peel them. Only a walnut is used in the Georgian adjika recipe.
• When choosing greens, freshness will be the main aspect. There should be more cilantro than parsley. In extreme cases, you can use dry herbs, but the Georgian recipe implies only fresh herbs.

Ingredients:

Adjika in Georgian. traditional recipe

For comfortable work with hot pepper, which bakes when it comes into contact with the skin and can leave burns, you should wear rubber or latex gloves.

Burning adjika according to the Georgian recipe is ready. For seasoning storage use glass jars, which must first be sterilized, then the resulting mixture is laid in them, the jars are transferred to a cool dark place for longer-term storage, about 2 months.

It should not be forgotten that adjika is a very spicy and salty seasoning, so it should be used in dishes in moderation.

Have you ever tried real Georgian adjika? No, not from tomatoes. Many people think that adjika is a tomato sauce, but traditional Georgian adjika is made from hot peppers. It is this adjika recipe that I offer you. Watch the video or read the recipe with photos.

Spicy Georgian adjika wonderfully complements many dishes. I love cooking with adjika. I also add adjika to soups and main dishes.

Ingredients

• Hot capsicum - 200 g. It can be red, it can be green. The main thing is sharp!
• Garlic - 1 head. Not a tooth, but a head!
• Dried basil - 2 tablespoons
• Dried dill - 1 tablespoon.
• Ground coriander - 1.5 tablespoons. I use whole beans and grind them myself in a coffee grinder. Such coriander is much more fragrant than the one that is already sold in ground form.
• Utskho-suneli (aka fenugreek, fenugreek, shamballa) - 2 tablespoons of dried herbs or 1 tablespoon of ground seeds.
• Fresh basil - a bunch.
• Fresh cilantro - a bunch.
• Salt - how much can dissolve in adjika.
• Additionally, if desired, you can add a little bell pepper. In this case, I don't add it.

How to cook Georgian adjika from hot pepper

First, we process the pepper. We cut off the stems. Cut the peppers in half and remove the seeds from them. Try not to touch the pulp of the peppers, so as not to burn the skin. Hold the pepper by the skin. Alternatively, thin latex gloves can be used.

We clean the garlic from the husk and cut off the tips with the roots.

Grind the coriander in a coffee grinder.

Put pepper and garlic in a blender.

Add dried spices: marjoram, basil, dill, ucho-suneli, coriander. Grind everything in a blender.

The mixture turns out to be rather dry, so we add fresh herbs - cilantro and basil. We continue to grind.

Now add salt to the spicy adjika. Salt is added to the eye, gradually. Add a couple of tablespoons and mix. Watch how the salt dissolves. When grains of salt cease to dissolve in adjika, we no longer put salt. Adjika is ready!

We put it in jars for storage. Banks do not need to be sterilized. Such adjika is stored in the refrigerator for a long time - several months.

Add it to your food carefully and in small quantities! Adjika is very spicy and contains a significant amount of salt, so it can be added to food instead of regular salt or simply reduce the portion of salt.

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!

Adjika in Georgian is a seasoning consisting of a mixture of herbs, spices and salt. Thanks to its interesting taste and alluring aroma, it is popular in many countries. Not a single summer season of conservation is complete without preparing snacks. Georgia and Abkhazia are considered the birthplace of seasoning.

real adjika

The main product is red hot peppers.. Before cooking, the pods must be washed and dried. Dry Georgian adjika can be added to any dish.

Products:

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

Remove the stem from the pods, leave the seeds. We twist through a meat grinder several times until a homogeneous mass is obtained. For convenience in cooking, you can use a blender or food processor.

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

It is good to grind the seasoning in a container until the dry products absorb the pepper juice. Put the paste on an A4 sheet, cover with a second one. Leave for 1-2 days.

Important! The layer should be thin, otherwise the seasoning will not dry out, but, on the contrary, will be covered with mold.

Cooked adjika in Georgian according to the traditional recipe is stored in 2 ways:

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

Attention! Seasoning snack is prohibited for people with gastrointestinal diseases, during pregnancy and during breastfeeding. With caution in the pathology of the urinary system.

spicy snack

There are many options for Georgian adjika from hot peppers. Consider how to cook seasoning with fresh and dried herbs.

Products:

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

"Sharp" pleasure

Rubber gloves will help protect your hands from the negative effects of hot pepper.

Rinse the ingredient, remove the seed and stalk. Divide the garlic into cloves, remove the husk. Rinse the greens, cut into several pieces. Put the prepared products in a blender and grind.

Advice! In the absence of an electric kitchen assistant, you can use a meat grinder. It is required to pass products through it 2 times.

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

green sauce

A snack with nuts is juicy, spicy. Perfectly complement any meat dish: baked, fried or stewed.

Ingredients:

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

Peel the pods from the seed box and the stalk. Cut into slices. Remove the husk from the garlic cloves. Rinse greens, dry. Peel nuts from shells. Pass all prepared components through a meat grinder.

Advice! For lovers of spicy snacks, you should not remove the seeds from burning pods.

Pour salt, suneli hops into green vegetable puree, pour in vinegar. Stir until completely dissolved. If desired, you can season with vegetable oil, but the shelf life of the snack will be significantly reduced.

Process glass containers in advance. Spread the spicy mass, hermetically closing the lids. Store in a cold place for 2-3 weeks.

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

Snack with nuts for the winter

Cilantro and coriander give the sauce a bright aroma, and also change the taste of the dish beyond recognition. The cooking time is 1 hour. You can store it in the refrigerator in a sealed 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 the traditional recipe for the winter according to the following principle:

1. Rinse chili, bell pepper, fresh herbs, put on a dry napkin, dip 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 skin from each.
3. Pour powdered seasonings into one container, mixing thoroughly.
4. Put the coriander into a deep bowl. Using a wooden pusher, begin to grind the spice. From time to time it is required to add peeled walnuts. The result is an oily mixture with a pronounced spicy aroma.
5. In a glass, combine vinegar and water (6 tsp), mix.
6. Put chili and sweet pepper in a plastic container. With an immersion blender, grind to a puree state, regularly adding the prepared vinegar solution. Dill cut into several parts, add to the container to the peppers, grind. The mixture turns brown.
7. Pour the hot sauce into a deep bowl. Pour dry ingredients in small portions, stirring constantly. Otherwise, lumps may appear.
8. We combine the resulting paste with nuts and coriander. Pass the garlic through a press. Stir until smooth.
9. Arrange in jars, close with lids. We put away for storage.

Adjika with nuts

The consistency of the finished snack is similar to softened butter, with a shiny structure and a spicy aroma.

Adjika Georgian "Minute"

Spicy seasoning will serve as an excellent component for marinating meat on a barbecue or poultry baked in the oven. Consider how to cook 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 tablespoons;
• vinegar 9% - 1 tbsp.

To get a more tender real Georgian adjika, the rough skin needs to be removed from the tomatoes. To do this, place clean fruits in boiling water, soak for 5 minutes. Take it out, remove the skin. Cut into 2 parts, put in a blender bowl and puree. Pour into a large saucepan or food bowl.

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

Remove the husk from the garlic, pass through a press. Put in a container, pour in vinegar, all spices. Stir, cover, leave on the kitchen table for 60 minutes.

Sterilize glass containers in the oven, boil the lids. Arrange a very hot sauce in jars, tightly closing. Remove to refrigerator.

adjarian adjika

Consider the recipe for a real spicy seasoning, which is prepared in the original region of Georgia - Adjara.

Products:

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

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

Peel the garlic and rinse with herbs. Twist all the prepared components through a meat grinder several times.

Advice! To get a redder sauce, it is worth removing the green type of pepper and half, from the specified volume, cilantro. Accordingly, the taste of the product will be different.

Grind coriander in a coffee grinder, as powdered seasoning does not give the dish a bright flavor.

The last step is to add salt and spices, mix well. Cover and leave for 20 minutes on the table. Arrange the paste in sterile jars, close and put in the cold. After 24 hours you can use.

There are many options for Georgian adjika, each of which differs in a set of ingredients and the taste of the finished sauce. It is not recommended to exceed the amount of products during cooking, otherwise the taste of the dish will be different. You can adjust the amount of chili pepper.

Vegetables

Description

Ingredients

Steps

Rinse hot pepper in running water and dry on a paper towel, repeat the same operation with bell pepper and dill. We take out the core and seeds from the bell pepper, and cut it in half - we need only one part of it for the entire serving of adjika, this is about 50 grams. Peel the garlic. We also take out the core and seeds from each hot pepper. Wash your hands to avoid accidentally rubbing your eyes and causing irritation.



Pour the finished dry seasoning into one container and mix.



We will grind the coriander in a mortar, then we will grind the walnuts, gradually adding them to the coriander - an oily mixture should be obtained, with a pleasant smell of spicy nuts. Grinding is definitely necessary in a mortar, this is a little secret in which a piece of soul is invested.



We load hot and Bulgarian pepper into the blender bowl. With one click, we bring them to a pasty state. We add a little table vinegar, diluted in a ratio of 1 to 3, that is, for 1 teaspoon of vinegar, 3 teaspoons of pure water.



Cut the dill and add it to the blender bowl and chop.



After mixing, the liquid part of adjika acquires a slightly brownish tint.



Pour the resulting mass into a clean, necessarily ceramic deep plate.



Add the dry components of adjika - mixed ready-made seasonings, and mix thoroughly until a mass of uniform consistency and one shade is obtained.



We get just such a paste of a beautiful brown color and with an amazing, slightly pungent smell.



Add grated walnuts with coriander and garlic squeezed through a press. Stir until the garlic and nuts are completely dissolved in the paste. You will have to mix for a long time until the adjika acquires a rich shade and a uniform structure. Grinding by hand is just that mandatory action, without which it will not be possible to achieve the desired result. The total cooking time for adjika will take you about 60 minutes.



Adjika, which is ready to use, has the consistency of soft butter, a shiny structure and a pleasant spicy aroma. You can store for a long time in the refrigerator in a tightly closed jar.



Bon appetit!