Spicy adjika - the most delicious recipes for a fiery snack. Original recipe for Georgian adjika

Step 1: take dry hot red pepper.

Georgian adjika can be of two colors: red and green. The color of the seasoning depends on its composition. In red adjika, the main ingredient is hot red pepper, which gives the adjika its color. So, take dry hot red pepper and carefully place it on the cutting board cut off with a knife at the pods of the stalk. Next, shake out the pepper has seeds and place it in a bowl. Then add pepper warm water and leave for three hours. During this time, you need to change the water in the bowl three times.

Step 2: prepare the ingredients.

Take garlic and clean Peel the cloves with a knife, rinse thoroughly under cold water. Next, let's take peeled walnuts and rinse them under cold water, we need them to give greater viscosity to the adjika. Also, nut butter helps to increase the shelf life of the product and improve its taste.

Step 3: Grind the ingredients.

Place the soaked hot red pepper from a bowl of water, squeezing it lightly, into a blender. Add coriander seeds to it, hops seasoning - suneli, ground cinnamon, peeled and washed walnuts, peeled garlic and coarse salt. Grind ingredients in blender pasty homogeneous mass . Adjika red Georgian is ready! You can store it anywhere and at any temperature, but preferably in a tightly closed container so that the adjika does not dry out.

Step 4: serve red Georgian adjika.


Georgian red adjika is very suitable for coating chicken or any other meat before frying in the oven. And for those who like it spicy, adjika can be served with a ready-made hot meat dish by adding sour cream or tomato juice. Bon appetit!

This recipe results in a very hot and spicy product. And, if you want to reduce the severity 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 peppers to your taste.

When preparing a dish that uses a lot of hot red pepper, it is recommended to use gloves, otherwise the skin of your hands may be damaged by the pepper.

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 red Georgian adjika - dill or cilantro, but then the color of 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 dry out.

Vegetables

Description

Adjika with nuts Georgian- this is not at all what adjika represents in our understanding: most people know it as a spicy tomato sauce with herbs, carnation buds, various types pepper, garlic and other ingredients that change the density of the sauce.

The traditional adjika recipe assumes that during the manufacturing process the cook will obtain a spicy and very spicy paste dark brown in color, slightly sour in taste, which symbolizes Georgian cuisine in general. It is this spicy mixture that is used in the country of its origin for cooking, in particular, roasting meat, and it gives unique taste and aroma conveys the air of the free mountain plateaus of Abkhazia.

All components are traditional for Georgia by the nature of their growth; they are also available for sale in any region, and some spices, such as cilantro and dill, grow in sufficient quantities in many people’s summer cottages.

A large amount of cilantro and coriander in the mixture can change the taste of any dish beyond recognition and add flavor to many components. Coriander has long been used in our baking. rye bread, it is able to impart a cooling taste and magical smell to the crust. Spicy mixture Suneli hops can be purchased at any grocery store or supermarket. Ideally, the country producing dry seasoning should be Georgia, but there are many domestic brands, producing spices, the quality of the seasonings of which is no different from real Georgian ones.

Hot red pepper and garlic are traditional in our cuisine, they are familiar to us, and are widely used in cooking, because we love the piquancy and spiciness with which they saturate food. We use adjika with nuts and hot peppers to prepare a unique tomato sauce. It turns out very tasty, goes well with any protein dishes, and awakens the appetite well. We invite you to use a simple step by step recipe with photos to prepare excellent, spicy Georgian adjika with walnuts at home. This process will not take much of your time and the result will please you!

Ingredients

Steps

    Hot pepper rinse in running water and dry on a paper napkin, repeat the same operation with bell pepper and dill. Remove the core and seeds from the bell pepper and cut it in half - we will only need one part for the entire portion of adjika, which is approximately 50 grams. Peel the garlic. We also remove the core and seeds from each hot pepper. Wash your hands so you don't accidentally rub your eyes with them and cause irritation..

    Pour the prepared dry seasoning into one container and mix.

    Grind the coriander in a mortar, then grind the walnuts, adding them little by little to the coriander - you should get an oily mixture, with pleasant smell spiced nut. You definitely need to grind it in a mortar, this little secret, in which a piece of the soul is invested.

    Load the blender bowl with hot and bell pepper. With one click we bring them to a paste-like state. Add a little table vinegar, diluted in a ratio of 1 to 3, that is, for 1 teaspoon of vinegar 3 teaspoons of clean water.

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

    After mixing liquid part Adjiki takes on a slightly brownish tint.

    Pour the resulting mass into a clean ceramic deep plate.

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

    We will get this paste, a beautiful brown color and with an amazing, slightly pungent smell.

    Add walnuts grated with coriander and garlic squeezed through a press. Stir until the garlic and nuts are completely dissolved in the paste. You will have to stir 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 approximately 60 minutes.

    Adjika, which is ready for use, has the consistency of soft butter, a shiny structure and a pleasant spicy aroma. Can be stored long time in the refrigerator in a tightly sealed jar.

    Bon appetit!

An in-depth study of the question of the origin of " real adjika" came to nothing. This is a Georgian-Abkhaz complex seasoning. Many authors of adjika recipes from Georgia themselves write in the title: “Georgian (Abkhazian) adjika” and vice versa. There are still differences, although insignificant. Abkhazian adjika can be dry and damp. Recipe Georgian adjika gravitates towards fresh ingredients. She's closer to homemade adjika, although it does not contain tomatoes. They often put in Georgian adjika sweet pepper, many herbs are tried to be used in fresh. There are recipes where Georgian adjika ferments in a warm place, and then is put in the refrigerator. Addition walnuts, ground into flour - this is the main distinguishing feature adjiki in Georgian from traditional Abkhazian recipes. This shows the love of Georgian chefs for these wonderful nuts. Meet: adjika in Georgian traditional recipe

  • Recipe author: Ivan Nazarov
  • After cooking you will receive 10 servings
  • Cooking time: 1 hour

Ingredients:

  • pepper hot chili– 5 pcs.;
  • fresh bell pepper – 0.5 pcs.
  • garlic, head – 1 pc.;
  • fresh dill – 1 bunch;
  • hops-suneli – 2 packs;
  • dry coriander – 1 pack;
  • dried green cilantro – 1 pack;
  • salt – 2 tsp;
  • walnuts – 7 pcs.;
  • vinegar 3% - 2 tsp.

Cooking method

Let's start preparing real Georgian adjika

  • Let's cook raw ingredients adzhiki in Georgian, we will need hot peppers chili, half a large sweet bell pepper, one head of garlic, one bunch of dill.
  • Dry ingredients are also included in the recipe. raw adjika, otherwise it will not be an oily paste, but a spicy liquid sauce. Let's prepare the main ingredient - dry seasoning khmeli-suneli. It contains the entire bouquet of Caucasian spices, and especially fenugreek. In addition, we will need coriander, walnuts, dried herbs cilantro, salt and a little vinegar.
  • Coriander beans and peeled walnut kernels need to be ground to flour. Walnuts are included in almost everything Georgian sauces. They give a slight hint of taste to real Georgian adjika.
  • Let's cut it into small pieces hot and sweet peppers and put them in a blender, you can add a little diluted vinegar.

  • Let's chop the dill and add it to the blender too.
  • After grinding, Georgian adjika acquires a pleasant color and a real aroma of hot chili.
  • Pour the ground adjika components into a deep bowl.
  • Add the dry ingredients of this complex seasoning. Pour out hops-suneli, ground coriander and dry cilantro.
  • Add salt and mix everything for the first time. Gradually, in our deep vessel, real Georgian adjika is born.
  • Add ground walnuts and peeled and crushed garlic - these are the finishing ingredients for the raw adjika recipe.
  • Mix the adjika very thoroughly. We spare no effort and time. Gradually, the dry components of the seasoning absorb moisture and juices, adjika begins to look like soft butter. This means that we are on the right way. In 5 minutes real Georgian adjika ready. It must be placed in an airtight jar and stored in the refrigerator.

AND business card meat dishes is the sauce that is served with them - adjika. There is still a dispute between Abkhazians and Georgians about whose national dish it counts. In fact, the word “adjika” came into our language precisely from Abkhazian. But in Abkhazian the word “aџyka” simply means “salt”, and what we call it that way is called “salt and pepper” by the residents of Apsny - apyrpyl-dzhika, or - adzhiktsattsa (literally translated - salt ground with other products).

As you can see, if we take the original meaning of the word, it turns out that adjika is salted paste with spices. But today everything Caucasian cuisine has become so mixed up that it is difficult to determine which country or republic this or that dish originally belonged to.

The recipe may include, in addition to pepper and seasonings, tomatoes. They give this appetizer softness, removing the excessive spiciness of hot pepper. But it won’t be a violation of the canons if you also include apples, carrots or bell peppers. All the same, you will get a real Georgian one, which we will present below. The main thing in it is not strict adherence to the recipe, but inspiration.

Georgian adjika recipe

Two types of this snack are widespread - red and green. They basically fit different dishes, although they are interchangeable. So, traditionally, green adjika is used to season soups, giving them the necessary spiciness, and red adjika serves as a seasoning for meat dishes. But you can safely season your kharcho with red adjika, and add green adjika to a salad with tomatoes.

In fact, the red Georgian adjika, the recipe for which we present here, differs from the green one only in that one of them contains red and the other green. And due to the different juiciness of products, green adjika it turns out more liquid.

Attention! Before you start preparing adjika, you will need to stock up not only on vegetables, herbs and spices, but also put it on. Otherwise, you risk burning your hands, since pepper has strong hot properties.

Products:

  • hot pepper (red or green) - 25 pcs. (1 kg);
  • garlic - 5 heads;
  • salt - 3 tbsp. spoons (heaped);
  • basil - 1 bunch;
  • ground pepper;
  • cilantro - 1 bunch;
  • dill - 1 bunch (despite the fact that parsley is not included in the recipe for Georgian adjika, you can add it too);
  • coriander seeds - 2 tbsp. spoons.

Preparation:

If the pepper is fresh from the garden, it needs to be slightly dried and then covered with water for several hours. This is done so that bitterness and sharpness appear in it. After which it is cut and the seeds are removed from it.

We peel the garlic, wash the herbs and dry them slightly, pinch off the leaves from the basil - these are the ones we need.

Grind everything in a meat grinder twice. Pound coriander seeds in a mortar with salt and add to the total mass along with ground pepper. Mix the mixture thoroughly. You can add a little vinegar, but this is not for everyone. It is not included in the recipe for Georgian adjika, but a slight sourness will not hurt.

Now all that remains is to distribute the resulting adjika into sterile jars, close them and put them in the cellar or refrigerator. You can eat it immediately, just keep in mind that it becomes spicier as it ages.

For true connoisseurs Georgian cuisine We offer traditional Georgian adjika recipes. This spicy preparation has a divine aroma and is very pungent 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 – 0.4 kg;
  • garlic – 4 heads;
  • – 0.1 kg;
  • hops-suneli – 50 g;
  • coriander seeds – 25 g;
  • salt – 3 tbsp. spoons.

Preparation

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

First of all, wash the hot peppers and herbs and dry them thoroughly. Then we remove the stems from the peppers and, if desired, the seeds, and dry the walnuts in a dry frying pan. Peel the garlic 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, coriander seeds crushed in a mortar and very finely chopped cilantro and parsley. Mix everything thoroughly until the salt dissolves, place it in sterile jars, cover with lids and place in the refrigerator.

Dry Georgian adjika

Ingredients:

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

Preparation

We wash the hot peppers, string them on a thread and hang them in a well-ventilated area for two weeks. When the burning pods dry, cut off the stalks from them, and pass the rest through a meat grinder several times. Add suneli hops, coriander seeds ground in a mortar and salt to taste. Mix the mixture well, spread it 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 store it 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;
  • Utskho-suneli – 1.5 tbsp. spoons;
  • ground coriander - 1.5 tbsp. spoons;
  • fresh herbs basil – 1 bunch;
  • fresh cilantro – 1 bunch;
  • coarse salt, not iodized.

Preparation

We put on rubber gloves and start preparing adjika in Georgian style. We wash the hot peppers, dry them and clear them of stems and seeds. Peel 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 into a bowl, add all the spices, add pre-washed and dried cilantro and basil 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 all that's left is to add salt. It should be large and non-iodized to provide more long-term storage adzhiki. The amount of salt depends on how much adjika can dissolve it in its mass. First, add two tablespoons and mix. If the crystals have completely dissolved, add a little more. And we do this until the salt stops dissolving.

Green Georgian adjika - recipe

Ingredients:

Preparation

Wash the hot peppers and all the greens, dry them, and grind them in a blender or meat grinder with peeled garlic and nuts. Don’t forget to first remove the stems and seeds from the peppers. Season the mixture with salt and ground black pepper, mix well, put into jars and put in the refrigerator for storage.

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