Adjika in Georgian - a traditional recipe. Georgian adjika

Whether there really is a recipe for Georgian adjika is not known for certain, it would be more accurate to call it Caucasian. scalding spicy seasoning It is customary to call adjika, they came up with the name of the Abkhaz, tsyyka in the local dialect means salt, apyrpyl-dzhika - salt and pepper. In those days, when salt was in short supply, so that shepherds would not pocket it, but give it to animals, they began to mix hot pepper. Cunning shepherds adapted to spread pasta on bread.

Without exception, all Caucasian peoples consider adjika sauce No. 1, leaving tkemali, assorted ketchups and satsebeli far behind. Adjika can brightly color any, even the most uncomplicated dish. Ordinary hominy (Abkhazians favorite porridge), mixed with a spoonful of adjika, a piece on top goat cheese, slightly melted from hot porridge, and the sun rises in your mouth! The taste is indescribable, you have to try it. If you have a jar of such adjika, you can close your eyes and imagine that you are in Georgia, among the peaks overgrown with centuries-old trees, a brook murmurs in the distance, who knows, maybe Queen Tamara drank water from it? You hear the voice of the mountains:

Having tried adjika and khinkali at least once

You will involuntarily say - gamarjoba, genatsvale!

Adjika georgian classic recipe

Adjika is not ketchup or sauce, it contains only hot pepper and salt. The recipe has changed over time. IN basic recipe Georgian adjika includes hot pepper, garlic and cilantro (greens and seeds). However, such a seasoning, even in microdoses, makes the dish fiery.

Georgian hot pepper adjika recipe Ingredients:

500 g of dried hot pepper, you can also cook from dried, then 300 g will be enough - this is the basis of the future adjika. Fresh pepper not used in this recipe, excess moisture is useless; 100 g of garlic; 2 large bunches of green cilantro; 1.5 tbsp coriander; 3 tablespoons of salt with a slide, salt should be taken ordinary, rock, iodized, extra, sea salt - they are not suitable.

Before you start cutting off the stalks from the pepper and start peeling the garlic, put on rubber gloves, the most common ones from the supermarket will do. The hot juice of hot pepper and garlic will certainly find tiny scratches on your skin and cause a merciless burning sensation - this is a common chemical burn, only from natural products.

We pass the washed and cleaned components through a meat grinder. To make the seasoning more tender, you can repeat the procedure 2 or even 3 times. In the resulting fiery cocktail, add coriander, salt and mix. Caucasians adore walnuts, they put them not only in sweet dishes, but also in meat and vegetables. It's a sin not to improve the taste of adjika. 100 g walnuts scroll with other ingredients. It turns out a thick, fragrant mass, it is necessary to leave it for several hours in a warm place until the salt is completely dissolved. It remains to decompose into jars, and you're done! We have mastered the recipe for Georgian adjika without cooking, it is perfectly stored raw in the refrigerator.

Recipe for Georgian adjika with tomatoes

Based on one of the variations of the Georgian adjika, the housewives came up with universal recipe tasty, inexpensive sauce with a pleasant, but not turning the mouth into a blazing fire, taste. Perhaps the ubiquitous Bulgarians had a hand in it, but adjika according to this recipe turns out to be excellent. Moreover, depending on your preferences, you can cook adjika softer or spicier. There are a lot of jars with sunny sauce, enough to enjoy yourself and treat your loved ones.

Georgian adjika recipe for the winter. Proportions are very easy to remember.

For 5 kg of tomatoes you will need:

600 g of sweet pepper, carrots, onion and sour apples;

300 g of hot pepper, garlic, horseradish roots and cilantro greens;

- rast. frying oil;

- hops-suneli seasoning, salt, sugar to taste.

Tomatoes turn through a meat grinder. Vegetables, except apples, fry until soft in 300-350 ml of refined sunflower oil. Mix with tomatoes, add apples. We bet on weak fire and wait for it to boil. While you can still adequately assess the taste, add salt and sugar. After the introduction spicy ingredients it will be very difficult to do this, the taste will be very sharp. If desired, you can reduce the amount of hot pepper and horseradish.

While the tomato is boiling, we turn bitter pepper, garlic, horseradish and cilantro through a meat grinder with a fine sieve. Horseradish is skipped tightly, so you need to cut it as small as possible and alternate with other products.

If you are not a big fan of cilantro, you can successfully replace it with parsley. When foam has ceased to form on the tomato mass, you can omit a portion of the spicy one. Boil no more than 5 minutes. Adjika prepared according to this recipe can be rolled up in sterilized jars or stored in the refrigerator.

Georgian adjika recipe without cooking (from baked vegetables)

Fabulously beautiful adjika for barbecue is obtained from vegetables baked on an open flame. While the kebab is fried, put the tomatoes chopped with a fork on a skewer or wire rack, Bell pepper and medium eggplant. Vegetables will be baked pretty quickly, as soon as they become soft, carefully, so as not to burn yourself, remove the skin from them, it does not matter if it is burnt in some places. Remove seeds from peppers and buttocks from tomatoes. With a large knife on a wooden cutting board, we quickly cut the vegetables, it is important that they are hot. Salt, pepper and add chopped garlic, cut cilantro into microscopic fragments, mix. Can be sprinkled wine vinegar. We put it in a container, cover it with a lid and wrap it up. We are waiting for the barbecue to be ready. Dip the meat in the sauce. A heady aroma and magic taste don't let them stop!

Adjika with plums

Georgians are masters of combining the incongruous. So in this recipe, tomatoes and plums merged together, and the taste turned out incredible.

Tomatoes - 2.5 kg, sweet peppers - 1 kg, plums (the variety does not matter) - 0.5 kg, garlic - 2 large heads, hot peppers - 5 pieces of medium size, sugar, salt, vegetable oil, parsley.

Tomatoes, peppers and plums should be fully ripe, fleshy. A blender is great for chopping vegetables. Add 0.5 tbsp to the tomato. oil and bring to a boil, combine with mashed peppers and plums. Boil for 10 minutes, add salt, sugar, crushed hot pepper and garlic, last but not least, greens.

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. Consuming a large number 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 was mixed into it, fragrant spices and garlic. 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 to which people are accustomed to, buying it from supermarket shelves. Considering how much salt is used to make adjika, Georgian seasoning acquires the quality perishable product. A mixture of pepper and seasonings is placed in jars and placed in cool place, for example, in the 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 it taste qualities promote stimulation to eat even more treats with 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 peppers you can use 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 Georgian recipe means 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 Georgian recipe 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.

Burning, spicy and fragrant Georgian adjika - versatile and very tasty homemade. 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 a variety of options 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. tastier than adjika than prepared according to her recipe, I have not tried it.

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 every 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, add one sweet bell pepper, but this is an unconventional approach.

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.

Connect 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 or two days, and then arrange in sterilized jars and put in the refrigerator for further storage.

Georgian adjika ready! Bon appetit!

Step 1: take dry hot red pepper.

Step 2: prepare the ingredients.

Step 3: Grind the ingredients.

Step 4: serve Georgian red adjika.

This recipe results in a very hot and spicy product. And, if you want to reduce the sharpness and make the red Georgian adjika less hot, then we advise you to replace half of the hot red pepper with sweet paprika. You can determine the ratio of hot and sweet pepper to your taste.

When preparing a dish where a lot of hot red pepper is used, it is recommended to use gloves, otherwise the skin of the hands from pepper may suffer.

If you want to cook even more spicy adjika, then do not soak the pepper before cooking it.

You can also add chopped fresh herbs to the red Georgian adjika - dill or cilantro, but then the color of the adjika will not be so beautiful and bright.

Ready red Georgian adjika is best stored in glassware, with tight closed lid so that the seasoning does not run out of steam.

You definitely need spicy Georgian adjika if you like to treat yourself to pork chop or fried chicken wings. Matches well spicy seasoning with vegetables, fish and tortillas. The main thing is that you can use spicy food, because the main ingredient in any of best recipes Georgian adjika for the winter will be hot peppers.

In the store, stock up on dry, ready-to-eat seasonings: coriander, suneli hops, dry cilantro. Take a packet of each seasoning. Check the expiration date before buying. You need spices that are fresh and smelly.

For Georgian snack you need to buy walnuts, they will be required in our recipe 7 pieces. You also need 5 pieces of hot pepper and half a sweet, bulgarian. Not prevent fresh herbs, you can get by with a bunch of dill. Don't forget the garlic. If the heads are large, one is enough, we clean it, disassemble it into slices and grind it with a press.

Everything you need to prepare the dish is on the table, it's time to start cooking. First, finely chop the walnut kernels and coriander seeds. I did it in a mortar, I have it very pretty.

In a blender, grind the peppers first, followed by the greens. We take out a large salad bowl, glass or porcelain, put all the ingredients in it, except for the nut mass, garlic and vinegar. Mix the mass thoroughly. When it becomes uniform, add chopped nuts with coriander and dill, garlic paste, salt, vinegar. Salt and vinegar put 2 teaspoons. Stir the adjika for a few minutes, then transfer to a dry one, clean jar. To store adjika in Georgian for the winter, close the jars tightly.

Adjika in Russian with tomatoes

TO traditional cuisine The recipe has nothing to do with Georgia - it is a purely Russian, culinary variation on the theme of adjika. We will make it from tomatoes and garlic. Let's take tomatoes more than 1 kg, because the output should be 1 liter of pulp. To grind them, we use an electric meat grinder.

Peeled cloves of garlic (they need 1 cup) are also twisted in a meat grinder. Pour the resulting sauce with tomatoes into a bowl and season with salt. Salt will go from 1 to 2 tbsp. l. Keep adjika in a dish for several hours and sometimes interfere. When the salt disperses, pour the adjika into small jars.

Adjika classic

Classic adjika is, first of all, hot pepper. His prescription requires 250 g. Kernels walnut you need only 20 g, the same amount of garlic. We will sprinkle salt to taste, and take the following spices:

• savory - 5 g;
• cilantro - 10 g;
• dill - 5 g;
• basil - 5 g.

The pepper is very spicy, so we put gloves on our hands to work with it.. We first clean it from seeds and partitions, then wash it and soak it in water for 2-3 hours. So that the pepper does not float up, we put a weight on it.

After soaking, dry the pepper with a towel and, together with all the spices, grind in a mortar until smooth. Salt, if anything, add more. thick, classic adjika transfer to a dry jar - in it the seasoning will stand in the cold for a long time.

Adjika Georgian from tomato and garlic

Adjika Georgian - excellent marinade for chicken baked in the oven. We'll cook more to last the whole winter.

Autumn is full ripe tomatoes, which can quickly deteriorate if not recycled in time. Red Georgian adjika home cooking- a good alternative to the store.

Take 5 kg of ripe, fleshy tomatoes and the same amount of sweet pepper. To make the mixture spicier, include hot peppers in the recipe. For this volume of tomatoes, 3 chili pods are enough for lovers of moderately spicy adjika, 5 for lovers of spicy food.

Garlic will add a special spiciness. It needs 500 g. In addition to vegetables, salt will be needed, and for better conservation vinegar. We put salt to taste: if vinegar is 9%, then 1 tablespoon. Grind vegetables in a blender bowl (you can twist in a meat grinder).

into crushed vegetable mass pour the prepared salt, pour the vinegar. We cover the basin with the workpiece clean towel and leave for one hour. During this hour, stir adjika at least 3 times. Pour adjika into jars. Banks should be taken in a small volume. In winter, store jars in the refrigerator. Adjika can diversify any meat delicacy.

Original adjika with apples

Can I call Georgian adjika for the winter, if it contains apples, I don’t know, but I know that it has an excellent taste. Tomatoes are also in the recipe, they need 1.5 kg. Sweet and sour varieties of apples are better suited for this adjika, you need exactly 500 g, the same amount of sweet pepper and orange carrot. Less garlic is needed - only 300 g. Hot peppers can be different both in severity and in size, so everyone decides for himself how many pods he should take. I took 3 things.

Peel off the peel from apples with a knife, be sure to cut the core with seeds, cut the pulp into cubes and set aside. You will also have to remove the skin from the tomato. To do this, hold the tomatoes in boiling water for 5-6 seconds and the same amount in very cold water. The skin after such contrast baths is removed much easier. We divide the “naked” tomatoes into 4 parts and set aside.

Peppers are next. Let's start with the sweet ones. We wash, dry, remove the core along with partitions and seeds, cut each into 2 parts. Repeat the same with hot peppers. Wash the carrots thoroughly, remove the skin, cut into medium-sized squares. Garlic was left out of the vegetables. Clean it, grind it.

All vegetables are prepared, it's time to stew them. For cooking, take a large saucepan, mix all vegetables except garlic, chop in a blender, pour into a saucepan. Salt adjika on the eye and pour 0.5 l of oil into it. It will stand on the stove and cook for 2 hours.

Toward the end, pour chopped garlic into the pan, boil for 5 minutes and remove the pan from the heat. Adjika prepared for the winter in Georgian can be poured into jars and sent to the shelf.

Adjika with horseradish in Abkhazian style

This recipe is mostly hot chili. You need 20 chili peppers. Knowing its vigorousness, one can imagine what a real hot snack will turn out. In addition to chili, you need horseradish and garlic. 4 pieces of root will go, and 200 g of garlic. Sweet pepper will reduce the sharpness. Choose 10 pieces of the largest, fleshy, preferably red.

Wash all the vegetables well, peel the garlic, divide into cloves, crush with a garlic press. Peel horseradish from the top skin, cut into pieces, twist in a meat grinder. Grind all types of pepper with a meat grinder. The consistency of adjika will become better if you skip the vegetables a second time.

Put the ground vegetables in a saucepan with a lid, add 4 tablespoons of salt and sugar. For two days, the workpiece should stand in a warm room. On the third day, pour a glass of vinegar, stir once or twice with an interval of 30 minutes. After that, a vigorous snack can be packed in jars and put in the refrigerator.

Conclusion

Choose any recipe you like, prepare an appetizer and you will not be afraid of any cold in winter. Hot peppers and garlic will kill any germs that have entered the body. Do-it-yourself adjika is much healthier than a snack from a supermarket.