Georgian adjika classic recipe without cooking. Georgian adjika with tomatoes

For true connoisseurs Georgian cuisine we offer traditional recipes for adjika in Georgian. 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, we wash hot peppers and greens and dry thoroughly. Then we remove the peppers from the stalks and, if desired, from the seeds, and walnuts dry 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, put 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.

Adjika in Georgian, classic recipe

Adjika in Georgian - favorite a huge amount of people spicy seasoning. Thanks to his unusual taste and its enticing aroma, it has gained wide popularity in many countries. Neither the summer canning season nor the winter can do without this seasoning. festive table. There are several legends about where adjika first appeared: in Georgia or Abkhazia. However, compared to its usefulness, such disputes are secondary. Wherever it was first prepared, the recipe for preparing adjika has survived to this day, and this makes it possible to preserve this product over and over again. unusual product and enjoy it at any time of the year.

Classic Georgian adjika recipe for the winter

An essential component of adjika is red pepper. It is thanks to him that the seasoning gets its rich red color. There is also a custom of adding tomatoes to it, but this is completely wrong. The real recipe does not contain tomatoes, and never has.

According to tradition, the pepper pods should be dried in the sun, after which they are carefully and very finely ground. Garlic is also ground, and the spices in this process emit essential oils, thanks to which adjika acquires its unique smell.

Nowadays everything is done easier and much faster. Peppers are no longer left in the sun, and blenders are now used to grind spices.

Components:

• 1 kg (for harvesting it is better to take red fruits);
• 500 g garlic;
• 3/4 cup salt;
• 0.5 cups of mixture: coriander, suneli hops, dill seeds;
• preferably rubber gloves.

The resulting mass will be very, very scalding. Rubber gloves will help maintain the integrity and integrity of the skin. It’s worth wondering what this fiery mixture will do to your stomach. This percentage of pungency is unsuitable for consumption, so it is advisable to significantly reduce it so as not to cause harm. internal organs. It is recommended to replace some of the hot pepper with paprika. The output will be approximately 800 g of sweet pepper and 200 g of hot pepper.

Peel the pepper, remove the seeds and grind using a blender or meat grinder (twist it three or four times). Grind all other spices in the same way and mix carefully. Sprinkle with salt. The result is a paste-like mixture. You need to be careful when adding fresh seasonings like dill, because this can change the color of the prepared adjika.

Spicy tomato sauce (Georgian recipe)

• 1 kg. tomatoes;
• cilantro seeds and dry suneli - 1 tsp each;
• 2 - 3 cloves of garlic;
• Bell pepper;
• salt.

Cut high-quality, washed tomatoes into several pieces, carefully place them in a container of suitable size, let them sit for twenty-four hours, then pour out the excess liquid from the pan. Place the container on heat and bring to a boil. When the skin peels off the tomatoes, remove from heat. The next step is to press the boiled tomatoes through a colander, and then repeat the procedure with a sieve. This will remove excess peel and seeds. Continue cooking the resulting product, stirring occasionally, until the tomatoes reach the required degree of thickness. You should carefully monitor the frequency of stirring, because the cooked mixture burns quickly. A few minutes before final readiness, add chopped spices: cilantro, pepper, suneli, garlic and add salt. All further actions are in accordance with the recipe given above.

Vegetables

Description

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, brilliant structure and pleasant spicy aroma. Can be stored long time



in the refrigerator in a tightly sealed jar.

Bon appetit! Homemade preparations help out many people in winter. Among them is Georgian adjika, a recipe for cooking, the composition of which we will now consider, as well as the features and subtleties of cooking, beneficial features

, who can eat this dish, and who should abstain from it.

Adjika classic - composition Adjika is a mixture of spices, herbs and salt. This dish was traditionally prepared by Abkhazian shepherds. This hot seasoning was enjoyed not only in her homeland, but throughout the world, especially in the countries of the former.

What is included in the composition of classic adjika? This is first of all: 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 only one thing can be said unequivocally - in original recipe there are no and never were tomatoes. Initially there was only salt, pepper and spices. However, many housewives add tomatoes to this dish, and not only them. Because in our understanding classic adjika not at all the same as she was originally. Well, let new recipe Georgian adjika will be as it is.

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

Adjika classic - benefits and harm

All spicy dishes to one degree or another stimulate metabolic processes, improve the metabolism of proteins, fats and carbohydrates, enhance the work of the nonspecific part of the immune system, and normalize the activity of the nervous system.

Adjika can improve the condition of the vascular wall, preventing the development of atherosclerotic lesions. Regular use This product, in the absence of contraindications, can have a positive effect on 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 sexual sphere.

All spicy foods are strong stimulants of gastric juice secretion and digestive enzymes. Because of this, persons suffering from inflammatory diseases stomach and intestines, and if available peptic ulcer, it is better to stay away from this food (exacerbation of the disease is guaranteed).

In addition to diseases of the gastrointestinal system, pregnant women and nursing mothers should refrain from consuming adjika. If you have kidney pathology, you should stick to very moderate amounts of seasoning. The same is true for hypertensive patients (increased arterial pressure).

Georgian adjika - recipe for the winter

The ingredients for the dish will be:

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

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

The recipe itself for classic adjika:

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

Next, you should pass the peppers, walnuts and garlic through a meat grinder or any other grinding machine. kitchen device. To obtain the most homogeneous mass, you can repeat this procedure several times.

IN homogeneous mass you need to add suneli hops, cilantro and parsley (pre-chopped), coriander seeds mashed in a mortar, salt and all other ingredients.

Mix the resulting mixture thoroughly using a regular spoon. The salt should disperse evenly, leaving not a single unmixed area. Strictly speaking, that’s all the wisdom, the dish is ready. True, you shouldn’t eat it now, it should stand in the cold and “ripen.” After some time has passed, several days (at least) aromatic herbs and the spices will give off their odors to the pepper, and the aroma will be much stronger.

For storage, use sterile jars that must be sealed tightly. It is not necessary to store in the refrigerator or vegetable pit. In view of high content essential oils and phytoncides adjika is perfectly stored in 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;
Khmeli-suneli - one and a half tablespoons;
Coriander beans - one and a half tablespoons;
Salt, if possible coarse and not iodized.

Direct recipe for classic adjika:

Washed and dried peppers should be peeled and seeds removed. Garlic should be peeled. Coriander seeds need to be crushed using a mortar and pestle.

Next, peppers, garlic and spices should be minced, possibly several times. Upon completion of this process in almost ready dish salt is added and everything is thoroughly mixed. Salt should be added until it dissolves in the thick mass of adjika. First, add 2 tablespoons and mix thoroughly. If the crystals have completely dissolved, you can repeat this procedure. It is recommended to taste the degree of salinity on the tip of the tongue.

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 kitchen 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 (with a slide);
• 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.