The history of the traditional Georgian adjika recipe from pepper. Adjika georgian classic recipe

Among the favorite preparations of home cooks is spicy Georgian adjika for the winter.

The popularity of the national dish is based on the versatility of its use and a peculiar rich taste. Georgian seasoning is used as a sauce for fish, meat, vegetable and cereal dishes. Very often it serves as a mass for impregnating poultry or meat products during baking.

Among gourmets, variants of green adjika are common, for the creation of which hot green pepper is used. To cook a wonderful seasoning with a spicy aroma at home, you need to stock up on the necessary products and familiarize yourself with the technology.

Secrets and technology of making real Georgian adjika

The main secret, which is unknown to most novice cooks, is the absence of tomatoes in adjika. Pepper gives color to the workpiece, so the recipe for real Georgian adjika does not contain tomatoes among the ingredients.

There are several proprietary secrets for preparing snacks:

First, hot peppers must be dried in the sun to evaporate excess moisture.
You need to rub the pods only with the help of natural devices. In the Caucasus, stone millstones are used for this.
Important! You will have to wear gloves to work with the bitter component! It is forbidden to touch the eyes or nose during the process, as this can lead to injury or burns to the mucous membranes.
To harvest adjika for the winter, use only fresh ingredients - chili or herbs. Dried spicy pod will give a different flavor.
Optionally, you can add sweet bell pepper.
Salt for seasoning use stone coarse grinding. Small or iodized is absolutely not suitable, it will lead to the beginning of the fermentation process, and adjika will deteriorate.
Be sure to add walnuts, cilantro, parsley, garlic to the recipe.

Due to its "burning" composition, the classic Georgian adjika is perfectly stored in the cold in winter, even without seaming. It takes only 2-3 hours to make several jars of seasoning, then place the workpiece in the refrigerator and enjoy the taste.

Georgian adjika recipes

Despite the fact that the set of components for Georgian adjika recipes for the winter is small, modern housewives are constantly adding variety to the main composition. But this does not impair the taste and useful properties of winter harvesting. Therefore, choosing the right option will not be difficult.

Georgian traditional adjika recipe

Traditional Ingredients:

hot hot chili - 0.5 kg;
peeled garlic cloves - 100 g;
greens - 400 g;
whole coriander seeds - 1 tbsp. l.;
table salt - 3 tbsp. l.

Classic cooking process:

You need to start by taking safety measures - put on gloves on your hands.
Important! During the entire cooking time, try not to bend over so that your eyes remain at a safe distance from the burning components. Accidentally splashed juice can severely burn the mucous membrane of the eye.
Wash and cut off the tails on the pods. Remove seeds only if you need to reduce the spiciness of the dish.
Peel the garlic cloves well.
Pass the pepper through a meat grinder. For safety, you can put on a plastic bag. If the pepper is not dried, then it is necessary to drain the excess juice.
Skip the remaining components through a meat grinder - coriander seeds, garlic cloves.
Mix all components in one mass, re-pass through a meat grinder. Repeat grinding until the composition is homogeneous.
Wash, dry and chop herbs. It is not recommended to twist it in a meat grinder.
Combine all ingredients, add salt, mix and place in a container.
Cover with a lid, set aside for 3 days, stirring occasionally to better dissolve the salt.
Arrange adjika in clean jars, close with lids, put away for the winter in a cold room.

Adjika recipe with walnuts

Adjika with walnuts has a milder taste, which is facilitated by the oils contained in the nuts. They well reduce the sharpness of the dish and give it viscosity.

For a spicy preparation for the winter you will need:

chili pods - 5 pcs.;
peeled head of garlic - 1 pc.;
walnuts - 7 pcs.;
Bulgarian sweet pepper - 0.5 pcs.;
vinegar (3%) and salt - 2 tsp each;
coriander seeds - 1 pack;
hops-suneli seasoning - 2 packs;
cilantro and dill greens, dried or fresh.

Recipe preparation process:

Remove excess moisture from food. To do this, dry the washed components, dry the pepper in the sun.
Dry walnut kernels in a pan, remove excess husk.
Finely grind the nuts and coriander seeds to a flour state.
Grind the pepper in a blender, gradually pouring in the vinegar.
Then add greens, continuing to grind.
Transfer the mass to a container, add spices, salt.
Mix well.
Lastly, add chopped walnuts, coriander seeds and pressed garlic.
Important! Adjika acquires the appropriate consistency only after prolonged mixing.
Arrange in dry jars, cover with foil, top with a lid, place in the cold for the winter.

Georgian dry adjika recipe

You can also make fragrant Georgian adjika in a dry form. All components are used in free-flowing ground form, the only exception is garlic. The main types of spicy herbs are contained in the collection of suneli hops. They also give a spicy flavor to the seasoning.

For cooking you will need:

30 g of suneli hop powder;
20 g of hot red pepper powder;
10 g of dried dill and ground coriander;
1 large head of garlic;
2 tsp food salt;
3 art. l. vinegar (3%), rice is suitable.

Cooking method:

Peel and mince the head of garlic.
Combine dry ingredients in one container - pepper powder, coriander, hops-suneli seasoning, dill.
Add salt, mix ingredients well.
Crush the garlic in a convenient way.
The next stage, the most time-consuming, is a thorough mixing of the mixture until a homogeneous state is obtained.
While mixing, add diluted vinegar.
The dry components of the mixture, absorbing the vinegar, swell, so it increases in volume.

Important! Ready dry adjika should be salty and slightly oily.

Terms and conditions of storage

For better preservation of the workpiece in winter, adjika should be placed in dry glass jars and stored in the cold. For this purpose, a basement, cellar or refrigerator is suitable. The shelf life is 4-6 months, but most often it is equal to the amount of Georgian adjika prepared for the winter. In other words, seasoning for the winter is stored until completely eaten. If the storage conditions are suitable, then during the year adjika does not lose its taste and nutritional qualities.

Conclusion

Georgian adjika for the winter, cooked according to the chosen recipe, will serve as a seasoning, sauce, spicy addition to any dish. It is not necessary to prepare large quantities. The simplicity of the recipes allows even novice cooks to prepare a masterpiece for the festive table.

Adjika georgian classic recipe

Adjika is not ketchup or sauce, it contains only hot pepper and salt. The recipe has changed over time. The basic recipe for Georgian adjika includes hot peppers, 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 is 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 of walnuts are scrolled 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 Georgian adjika, housewives have long come up with a universal recipe for a delicious, inexpensive sauce with a pleasant, but not turning your 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 each of sweet peppers, carrots, onions 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 for apples, fry until soft in 300-350 ml of refined sunflower oil. Mix with tomatoes, add apples. We put on a low fire and wait for the boil. While you can still adequately assess the taste, add salt and sugar. After the introduction of spicy ingredients, it will be very difficult to do this, the taste will be very spicy. 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 tomatoes, sweet peppers and medium-sized eggplants, chopped with a fork, on a skewer or wire rack. 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. You can sprinkle with 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. The dizzying aroma and magical taste do not let you 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.

Burning, spicy and fragrant Georgian adjika is a versatile and very tasty homemade preparation. 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 various varieties of 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 - adjika is tastier than cooked according to her recipe, I have never tried.

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 each 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, one sweet bell pepper is added, but this is an unconventional technique.

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.

Combine 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 to two days, then divide into sterilized jars and refrigerate for later storage.

Georgian adjika is ready! Enjoy your meal!