Real Georgian adjika. Georgian adjika with tomatoes

Georgian adjika with tomatoes. spicy recipe spicy sauce, which is used in cooking to flavor meat and fish dishes. Adjika is made from bitter red pepper, garlic, fresh herbs and Georgian spices. By appearance and the consistency of adjika is very similar to Italian red pesto sauce. In this recipe, you will learn how to cook adjika with tomatoes.

Ingredients

• 3 kg tomato,
• 1.5 kg sweet red pepper,
• 250-500 grams of bitter capsicum,
• 200 grams of garlic,
• 2 tablespoons cilantro (dried coriander)
• salt.

Cooking

Wash the pepper and spread it on a newspaper, leave overnight to dry. The next day, remove all seeds from bitter capsicum. Be sure to wear gloves so as not to burn your hands. Seeds can be preserved, dried and used in other Georgian cuisine recipes.

Remove all seeds from sweet bell peppers.

Peel the garlic.

Wash the tomatoes and remove the skin.

Bitter, bell pepper and pass the tomatoes through a meat grinder.

Chop the garlic.

Add dried cilantro and salt (to taste). Thoroughly mix all the ingredients (hands, gloves).

Adjika is ready, you can serve it as a seasoning for meat and fish dishes. Adjika with tomatoes is also used in cooking, in the preparation of Georgian cuisine, especially chicken dishes.

Spicy tomato sauce, which many of our compatriots close for the winter and call adjika, has almost nothing to do with this Georgian seasoning. Real Georgian adjika is made without tomatoes. Mandatory ingredients in its composition are bitter pepper, spices, salt. Additionally, garlic, Bell pepper, nuts, various seasonings, rarely - sugar, vinegar. Adjika in Georgian for the winter can be prepared from fresh or dried ingredients. It is usually done without heat treatment, sometimes dried in the oven. The conditions of its storage depend on the composition of the seasoning and the method of preparation, but its shelf life is always long, at least a year. It is used for cooking various dishes and there is never an extra in the kitchen. If there are lovers of spicy foods in your family, you should definitely prepare Georgian adjika for future use.

Cooking features

Some features of cooking adjika in Georgian for the winter have already been mentioned in the introduction, but there are others important points, which you should know before starting the preparation of this seasoning.

• For adjika, it is required to process a significant amount hot pepper and garlic. These ingredients are not harmless. They can seriously burn the skin. You can only work with them with gloves. Getting into Airways, pepper can cause coughing. When working with it, it does not hurt to protect the respiratory organs with a respirator or gauze bandage. After the cooking process, wash your hands thoroughly with soap and water, before that do not touch your face, especially your eyes.
• Dry Georgian adjika is made from dried or even dried pepper. To do this, the pods are hung by the stalks in a warm and well-ventilated place, protected from direct sunlight.
• Pepper seeds and its partitions have the most burning taste. To get adjika with more mild taste Peppers are de-seeded before use. To get strong spicy seasoning Peppers are processed along with seeds.
• If you want to make adjika identical to traditional Georgian adjika, refrain from using kitchen gadgets, but finely chop the ingredients and grind them in a mortar. If authenticity is not important to you, you can grind food with a blender, coffee grinder, meat grinder, manual garlic press.
• For dry adjika, it is enough to wash and dry the jars. For adjika from raw vegetables and fresh herbs jars must be sterilized, boil the lids. It is advisable to close adjika metal lids, providing tightness, but when storing seasoning in the refrigerator, you can get by with nylon.

Real Georgian adjika is an extremely spicy and salty seasoning, you need to use it with care so that it emphasizes rather than interrupts the taste. ready meals. People with peptic ulcers gastrointestinal tract this spicy spice is contraindicated.

Georgian adjika with garlic and walnuts

Composition (per 0.7–0.8 l):

• spicy capsicum- 0.5 kg;
• nuclei walnuts- 100 g;
• garlic - 0.4 kg;
• fresh cilantro - 0.2 kg;
• fresh parsley - 0.2 kg;
• hops-suneli - 50 g;
• coriander seeds - 20–25 g;
• salt - 60 g.

Cooking method:

• Wash the peppers and fresh herbs, put them on a clean cloth, wait until they are completely dry.
• Peel the garlic.
• Dry the walnut kernels in a pan (without oil).
• Cut the stems off the peppers. If you want a not too spicy seasoning, cut the pods in half, remove the seeds.
• Turn all the prepared ingredients through a meat grinder or, finely chopped, grind in a mortar with salt.
• Grind coriander with a pepper grinder or coffee grinder, add to the rest of the ingredients.
• Pour into vegetable mass suneli hops and salt, if you haven't added it yet.
• Stir the seasoning until the salt is completely dissolved.
• Sterilize small jars, fill them with adjika, close tightly and store in the refrigerator.

The color of adjika will depend on what color of pepper you used for it, but you should not expect it to be a bright red color: greens and seasonings will not allow it to remain so.

Dry adjika in Georgian

Composition (per 0.5–0.7 l):

• hot capsicum - 0.7 kg;
• hops-suneli - 75 g;
• coriander - 75 g;
• salt - to taste.

Cooking method:

• Wash the pepper. When it dries, string it on a fishing line (by the stalks) and hang it in a dry, but well-ventilated area for 2 days.
• Remove the peppers, cut off their stems.
• Pepper, along with seeds, pass through a meat grinder or grind with a blender, coffee grinder.
• Pour coriander seeds into a mortar, add salt to them, grind.
• Connect ground pepper, salt with coriander, suneli hops. Mix thoroughly.

It remains to pour the seasoning into a clean, dry jar and store in a place protected from light and moisture. How much seasoning you get will depend on how juicy the pepper is and at what temperature it will dry.

Green adjika

Composition (per 0.5 l):

• green capsicum (hot) - 0.2 kg;
• garlic - 0.2 kg;
• celery greens - 0.2 kg;
• cilantro - 150 g;
• parsley - 100 g;
• walnut kernels - 50 g;
• salt - 40 g;
• mint - 2-3 sprigs;
• ground black pepper - to taste.

Cooking method:

• Wash vegetables and greens, dry, chop with a meat grinder.
• Roast the nuts in a dry frying pan, mash in a mortar.
• Combine the ingredients by adding pepper and salt to them.
• Stir until the salt dissolves.
• Transfer to a sterilized jar and seal tightly.

Store cooked food this recipe Georgian seasoning only in the refrigerator.

Georgian adjika with bell pepper

Composition (per 0.5 l):

• hot capsicum - 0.25 kg;
• sweet pepper - 0.25 kg;
• fresh basil - 100 g;
• fresh cilantro - 100 g;
• garlic - 0.3 kg;
• dried basil - 20 g;
• ground coriander- 40 g;
• salt - 100 g.

Cooking method:

• Peel the peppers from the seeds, chop with a meat grinder or blender.
• Grind herbs and garlic in the same way.
• Mix pepper puree with garlic mass and herbs, add dried basil, ground coriander and salt to them.
• Mix well and place on a baking sheet.
• Place the tray in the oven. Without closing it or turning on the convection, leave the adjika to dry at a temperature of 50–70 degrees for 1.5–2 hours. If your oven does not support desired temperature, dry adjika for 6-8 hours in the kitchen.
• Transfer adjika to prepared jars, cork them.

Store seasoning prepared according to this recipe in a cool place, ideally in the refrigerator.

Adjika in Georgian - spicy and spicy seasoning which is made from pepper and fragrant herbs, often with the addition of garlic, nuts, coriander and other ingredients. Salt is an essential ingredient. In Georgia, adjika is harvested for the winter in large quantities. Our compatriots who are not indifferent to Caucasian cuisine can also do this.

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 a tightly closed lid so that the seasoning does not run out of steam.

Adjika is a spicy seasoning in the form of a paste sauce, which is made from hot pepper, garlic, salt and spices. It is traditional for Abkhaz cuisine. In Georgian, Armenian, Russian cuisine, it is prepared with various variations- with the addition of vegetables (tomatoes, carrots, apples). It can be red and green: the first is prepared from red pepper, the second, respectively, from green. Below we present two traditional recipe adjiki - Abkhazian and Georgian.

Adjika in Abkhazian: recipe

Adjika in Abkhazian is prepared without much difficulty, like everyone else traditional dishes Abkhazian people. The culinary specialists of Abkhazia have long adopted the motto: simple, natural, tasty.
Adjika, which is of great importance among the Abkhazians, has spicy taste and excellent aroma, enhances appetite. However, of course, it is not suitable for those who do not like spicy dishes.

Important! Adjika is contraindicated for people with gastritis, hyperacidity stomach, kidney and liver problems, pregnant women, nursing mothers, young children.

The nutritional value of the seasoning is 59 kcal per 100 grams of product. It has 1 gram of protein, 3.7 grams of fat and 5.8 grams of carbohydrates. Seasoning is recommended to be added to fish, meat and vegetable dishes, use in dietary nutrition.

Kitchen tools

To prepare this spicy seasoning you will need:

• pan;
• plate;
• a spoon;
• coffee grinder;
• meat grinder;
• garlic press;
• immersion blender.

Ingredients

The following components are put in adjika in Abkhazian style:

• hot red or Green pepper(fresh or dried) - 1 kg ( fresh pepper it is better to hold it for seven days on the balcony so that it wilts);
• whole seeds - 100 g;

• - 100 g;
• - one head;
• fresh cilantro - one bunch;
• salt - two tablespoons.

Important! To avoid burning the skin on the hands, operations with pepper should be done with gloves. You should also protect your face. Hands that have come into contact with the spice should not touch the mucous membranes of the mouth, eyes, nose. And if adjika, when it gets into your mouth, caused you a strong burning sensation, then in no case should you drink it with water - it will be even worse. Help put out the "fire" in the mouth small piece butter, cream, yogurt or milk.

How to do

Cooking traditional seasoning in Abkhazian can be divided into 13 steps:

Adjika in Caucasian style: recipe

The second recipe is also quite simple. Adjika is spicy and fragrant; it is made from two types of pepper with the addition of , which give it a milder taste.

Did you know? Abkhaz healers have long recommended adjika as a remedy for diseases digestive system. Valuable substances, which are included in it, improve metabolism and blood circulation, and also increase the body's defenses against viral ailments.

Kitchen tools

To prepare the Caucasian seasoning, you will need:

• pan;
• blender.

Ingredients

From the products should be prepared:

• - 185 g (dried for a week);
• hot pepper ordinary (red, green) - 225 g;
• garlic - 200 g;
• walnuts - 150 g;
• coriander - 50 g;
• ucho-suneli (blue fenugreek) - 25 g;
• ground red pepper - 75 g;
• salt (preferably sea) - 150 g.

How to do

Step-by-step instructions for preparing adjika in Caucasian style are as follows:

What else can be added for spice

For piquancy, culinary specialists sometimes add greens:,. Also, to reduce the spiciness, tomatoes are used among the ingredients.

Georgian cuisine so unique that it cannot be confused with any other. Each dish has an attractive taste: moderately spicy and slightly sweet. Many people believe that it is difficult to repeat the preparation of a national delicacy. But it is not so! For example, you can prepare Georgian adjika for the winter and add it to other dishes throughout the year.

Getting Started Cooking culinary masterpiece, the cook must study its features. As for adjika in Georgian, here are a few things to remember:

• Some of the ingredients in this dish are very spicy. When handling them, you can get burned. Therefore, it is recommended to cook only with gloves.
• Adjika is stored in sterilized jars. Before transferring the product to a container, it should be held in an oven preheated to 200 degrees for 15 minutes.
• The jar needs to be tightly closed with a lid in order to create an airtight environment.
• The workpiece contains a large number of essential oils. Therefore, people with impaired functioning of the gastrointestinal tract are not recommended to use it.

When creating this seasoning, as in the preparation of any other dish, it is required to strictly observe the proportions of each ingredient.

Selection and preparation of main ingredients

To prepare adjika, you will need several basic components:

1. The base is hot peppers. If you want the dish to be moderately spicy, you should use only its pulp. To create a burning spiciness, add the whole pepper, along with seeds and partitions. Before cooking, the vegetable must be chopped and dried.
2. The creation of Georgian adjika is impossible without the addition of spices. For half a kilogram of pepper, you will need 4 heads of garlic, 200 grams of parsley and cilantro, 50 grams of suneli hops, 25 grams of coriander seeds and 3 tablespoons of salt.
3. Another component of the preparation are walnuts. You will need to pass 100 grams of this product through a meat grinder along with garlic.

Of course, for the preparation of the blank, sterile glass jars with lids.

Methods for preparing Georgian adjika for the winter

Adjika can be prepared in two ways: with and without heat treatment. And also recipes may differ in their components.

Quick no-cook recipe

To prepare a dressing without cooking, you only need fresh spices extracting an attractive aroma. This is a fairly quick and simple recipe, consisting of only 3 main steps:

1. chopping peppers, parsley or cilantro through a blender;
2. mincing garlic, walnuts and coriander seeds;
3. connection of all components, adding salt and suneli hops to them.

The prepared dish must be thoroughly mixed for 5-10 minutes.

traditional recipe

Real Georgian adjika requires heat treatment in order to make the dressing soft and juicy. To prepare it, you need:

1. pour chopped pepper with boiling water, leave the vegetables to infuse for 2-3 hours;
2. strain the liquid, squeeze the pepper from the remaining water;
3. recycle the main component with a blender;
4. add spices, chopped herbs to it, Walnut, to stir thoroughly;
5. re-process all components with a blender.

Peppers may float out of the water during the soaking process. To prevent this from happening, it is recommended to press them down with a small weight to the bottom.

In Russian

It is worth noting that the Russian recipe for adjika has nothing to do with Georgia. This is a kind of modified analogue of a real dressing, which has more saturation and less spiciness. The workpiece is prepared as follows:

1. The main component is 1 kg of tomatoes. They must be crushed through an electric meat grinder, the output should be 1 liter of vegetable juice.
2. Separately, one glass (150-200 ml) of peeled garlic cloves should be processed in a meat grinder.
3. It is required to mix tomato sauce with chopped garlic, adding 1-2 tablespoons of salt to this admixture.

Ready adjika is required to infuse for 2-4 hours, periodically you need to stir it.

From tomatoes and garlic

Another option for cooking adjika is from tomatoes and garlic. Such a dish will be spicy and piquant, so it can be used instead of the classic Georgian dressing. To prepare it you need:

1. process in a meat grinder 5 kilograms of sweet peppers and tomatoes;
2. chop 500 grams of garlic separately and add to the resulting vegetable sauce;
3. add 1 tablespoon of 9% vinegar to the bulk, salt to taste;
4. Stir the contents periodically for 2-4 hours.

If you want to increase the sharpness of the workpiece, then, along with the rest of the vegetables, you need to pass 3 chili pods through a meat grinder.

With carrots and apples

AT winter time it is recommended to add adjika from carrots and apples to meat or garnish. This is due to the fact that these products have high content vitamin C, which strengthens the immune system. To prepare a dish you need:

1. remove the peel and finely chop 500 grams sweet and sour apples, 1.5 kilograms of tomatoes, 500 grams of sweet pepper and 500 grams of carrots;
2. put all the ingredients in a deep container, add a small amount of water and simmer until they soften;
3. add 1 medium head of chopped garlic in a blender;
4. pour in 0.5 l of oil;
5. keep cooking for low fire all contents for another 5 minutes.

Fragrant and juicy adjika is almost ready. It remains to let her brew for 2 hours.

From hot pepper

Real Georgian adjika should still be spicy. Therefore, it is recommended to use hot pepper for its preparation. The composition and method of preparation in this case is the same as in classic adjika.

But the proportions of the components are slightly different. For half a kilogram of hot pepper, you will need 1 large head of garlic, 2 packs of hops-suneli seasoning, 1 pack of dried cilantro and coriander seeds, 7 walnuts, 2 teaspoons of salt and 3% vinegar.

How and how long is the workpiece stored?

Keep homemade adjika possible in glass containers with tightly closed lid. The ideal place for this is the refrigerator. If there are free shelves in this household appliances no, then as alternative any dry and cool place. Its maximum shelf life is 6 months.