Adjika Georgian raw recipe. Caucasian adjika recipe with photo

Exactly the same as Ukrainian borsch or Russian cabbage soup, does not have a single correct and exact recipe cooking. To date, several dozen varieties of Georgian are known, since in each of the regions of Georgia they cook it in their own way.

In addition, outside of Georgia, adjika has become so popular that more and more new recipes for its preparation appear here. It should be noted that the classic Georgian adjika is in any case prepared on the basis of hot pepper and garlic. The amount of spices and spices in the recipes is different, as well as the presence of additional ingredients.

Often in the recipes of Georgian adjika you can find walnuts. It is they who give it a special aroma, piquancy and make it even more delicious. Adjika Georgian with addition walnuts It turns out high-calorie due to nuts, and therefore more satisfying. In addition, the addition of walnuts to adjika makes it not so spicy, which allows you to use it with bread.

Georgian classic adjika with walnuts is most often cooked without cooking, that is, it refers to recipes raw adjika. This is preserved due to the fact that it contains a large amount of hot pepper, which is a powerful preservative. And if you add a little more salt, then the shelf life of such adjika will increase significantly.

Georgian adjika recipes that are posted on the Internet can be conditionally divided into those that provide heat treatment, in other words, cooking, and those that are prepared without meringue - the ingredients of such adjikas are simply ground in a meat grinder. There is also dry Georgian adjika, which has a powdery appearance and is prepared from dried pepper pods.

Ingredients:

Hot peppers- 200 gr.,
Garlic - 100 gr.,
Walnuts - 200 gr.,
Bulgarian Bell pepper- 2 pcs.,
Coriander - 1 teaspoon,
Suneli hops - 1 teaspoon,
Paprika - 1 teaspoon,
Salt - 1 teaspoon,
Grape or Apple vinegar- 1 tbsp. a spoon

Georgian adjika classic - recipe

After all the ingredients have been prepared, you can start cooking classic Georgian adjika with walnuts. Wash hot pepper pods.

Cut them open and remove the seed pod with the stalk. Rinse the seeds under running water. Do the same with bell peppers.

Peel the garlic from the husk.

Lightly dry the walnut kernels, stirring with a spatula, in a dry frying pan.

Put all the ingredients of Georgian adjika - sweet and hot peppers, garlic and nuts in a bowl. Blend with an immersion blender. If you have a food processor or a blender with a bowl, then you can use it to grind adjika ingredients. In addition, you can grind the components of adjika in a meat grinder. The choice is yours.

Now almost ready Georgian classic without cooking with walnuts should be seasoned. Without fail, coriander is added to this adjika. Most often crushed coriander seeds in a mortar. if you have ground coriander, then you can pour it in.

Following the coriander, add suneli hops to the adjika.

Salt adjika from hot pepper.

For a slight sourness, add to vinegar. Apple cider or grape vinegar works well.

Thoroughly mix the Georgian adjika with a spoon so that all its components are mixed as best as possible.

Sterilize a jar for storing adjika in any of the ways that you like. By the way, the lid is also desirable to sterilize.

Such adjika looks beautiful in jars of 200 ml. Ready to store in the refrigerator. Unlike the spicier Abkhaz classic adjika, which is prepared without nuts and bell pepper, this adjika is not stored for so long. It should be used up in about two months. Enjoy your meal. I would be glad if you liked this adjika recipe and will come in handy in the future.

Georgian adjika classic. A photo

I would also like to bring to your attention other georgian hot pepper adjika recipes.

Delicious with the addition a large number greens, and greens are used very different. It's no secret that Georgian cuisine characterized by the use of a large amount of herbs, spices and spices.

From herbs and leafy vegetables, cilantro, chard, thyme, beet leaves, hyssop, ekala, klekachka, tsitsmati, purslane, arugula, thyme, sage, leafy salads, sorrel, parsley, cilantro, basil, mint, savory, aveluk (horse sorrel), tarragon.

Ingredients:

Spicy capsicum- 300 gr.,
Garlic - 200 gr.,
cilantro - 50 gr.,
Dill - 20-30 gr.,
Thyme - 20 gr.,
Walnuts - 100 gr.,
Ground coriander - 1 teaspoon,
Paprika - 1 teaspoon,
Salt - 1 tbsp. a spoon

Georgian hot pepper adjika with herbs - recipe

Roast the walnuts in a dry frying pan first. Wash dill, thyme and cilantro. Dry off moisture. Wash the pepper. Cut it up. Choose seeds with a seed pod.

Peel the garlic cloves. Pass the greens along with garlic, walnuts and hot peppers through a meat grinder.

Add paprika and ground coriander. Salt and stir. Transfer to clean jar. Seal her.

Send to the refrigerator for storage, as in a warm place Georgian hot pepper adjika can ferment.

As a spice for many meats and fish dishes you can also cook hot dry adjika, which will have a powdery appearance.

Unlike the previous recipes, to prepare this one we will need not raw (fresh) hot peppers, but dry ones.

Ingredients:

Hot pepper pods - 100 gr.,
Salt - 4 tbsp. spoons,
Dill seeds - 1 teaspoon,
Dried garlic - 1 tbsp. a spoon,
Suneli hops - 1 teaspoon,
Coriander grains - 1 teaspoon,
Fenugreek seeds or mushroom grass - 1 teaspoon,

Georgian dry adjika - recipe

Cut dry peppers. Cut off the stem with the seeds. Pass dry pepper through a meat grinder. Pour all the spices into a mortar. Break them down as best you can. Pour spices and salt into a bowl with pepper.

Mix all the ingredients of dry Georgian adjika with a spoon. When mixed, the salt will absorb moisture from the gruel of hot pepper, and the seasoning will turn out not very wet. Before sending it for further storage, it should be dried.

Spread dry adjika on a clean surface covered with paper, napkins or a towel.

Let it dry for a couple of days. As soon as you see that it has become completely dry, pour it into a clean, dry jar. Dry adjika in Georgian can be stored for several months, the main thing is that it does not become damp.

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, 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.

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 is ready! Enjoy your meal!

Now you can hardly meet a person who has not tried this spicy snack at least once. And every hostess has her own secret recipe adjika for the winter, which she proudly treats to her guests. In general, this dish appeared in Abkhazia. In its original form, this word meant "salt and pepper." Among the Abkhazians, it was considered a seasoning that was added when cooking. In our time, they have come up with many ways to cook adjika. We want to introduce you to recipes tested and approved by experienced chefs.

Real "Spicy Seasoning"

Abkhazian adjika is an invention of shepherds who improved peppered salt, diversifying it with various fragrant herbs. Do you know what dry adjika consisted of?

To prepare it, we need:

25 pieces of medium bitter pepper;
2 medium heads of garlic;
70 g of salt;
2 tablespoons of zira and suneli hops;
4 tablespoons of coriander seeds;
1 tablespoon dill seeds.

Cooking sequence:

We clean the pods from seeds and tails. We free the garlic from the peel. We grind everything with a meat grinder.
We heat a dry frying pan on the stove and put coriander seeds and zira in it. We warm, constantly stirring until a pleasant aroma appears. Pour the odorous mixture into another bowl to cool.
Grind the cooled seeds in a mortar. We also grind dill seeds and suneli hops. Grinded spices are mixed with garlic and pepper mass.

That's all! The first few days it will be very burning, but then it will moderate its ardor. This spicy adjika will perfectly emphasize the taste of your favorite meat dish.

Hot Georgian adjika with spicy herbs

For the right to be considered the creators of this amazing seasoning, residents of Abkhazia and Georgia have long argued among themselves. It is unlikely that we will help them in this dispute. But Georgian adjika also deserves our attention. This spicy-flavoured preparation is very spicy.

In order to prepare it, we need:

250 grams of bitter red pepper;
2 medium heads of garlic;
2 tbsp. tablespoons of dry basil and dill;
2 tbsp. spoons of utskho-suneli seasoning and coriander powder;
1 bunch of green basil and cilantro;
100 g coarse salt.

We wash bitter peppercorns and clean them from seeds and stalks. We clean the garlic. Wash and dry greens.
Using a meat grinder, grind the prepared ingredients. Mix the resulting mass with spices.
We will salt last, since we do not know how much salt will be needed. First, add 2 tablespoons and mix. If the crystals have completely melted, then add a little more. Add salt until the salt stops melting.
The resulting mass must be dried in the oven at 50 degrees for two hours.
We put the finished mixture in a convenient container and store it in cool place. She is very good in quality. fragrant seasoning for first courses or meat.

Snack "Baking"

As you already understood, tomatoes have never been added to a real adjika. This innovation belongs to Russian chefs. It is thanks to them that tomato adjika is one of the obligatory preservations for the winter.

In order to prepare it, let's take:

4 kg of tomatoes;
800 g carrots;
800 g of sweet pepper;
5-7 pcs. chili pods;
300 g of onion;
400 ml of refined oil;
100 ml of vinegar;
4-5 heads of garlic;
100-150 g of salt.

Russian classic adjika is prepared like this:

We free the peppers from the stalks and seeds, cut into 4 parts. We clean the carrots, onions, garlic and also divide into parts. Washed tomatoes cut into slices. We twist all the vegetables in a meat grinder.
Mix the twisted vegetables in a deep saucepan. Salt, add vegetable oil, vinegar and put on the stove. Bring to a boil, reduce heat and simmer, stirring occasionally (about 2 hours).
Let it cool a little and pour it into sterilized jars, close the lids well and put it away to brew until winter.

Preparation "Teschin language"

Of course, basic recipe tomato and garlic snacks can be varied. By adding a little apples, we get a spicy snack with a sour-sweet aftertaste.

To prepare it, we take:

2 kg of tomatoes;
800 g of apples (Antonovka);
800 g carrots;
600 g red sweet pepper;
100 g sugar;
150 ml sunflower oil;
3-4 pods of finely chopped bitter peppercorns;
200 g finely chopped garlic;
½ st. salt.

We prepare in stages:

Wash all vegetables, peel and cut into pieces. Grind them in a meat grinder with a fine grate, mix and send to the stove. Bring to a boil and cook, stirring frequently over low heat (about 60 minutes).
After the time has elapsed, add chopped garlic, sugar, vinegar, butter and bitter pepper to the tomato mass. Salt everything, mix well and send it back to the fire. As soon as it starts to boil, remove from the stove.
Pour the prepared hot appetizer into sterilized jars, wrap it up and let it brew for 24 hours. We store it in a cool place.

Adjika "Chinese Sauce"

For the preparation of this option, seasonings characteristic of Chinese food, hence the name. For cooking " Chinese sauce" you will need:

500 g of tomatoes;
300 g of onion;
6 pcs. bell pepper;
5 chili pods;
half a teaspoon of ginger powder;
6 peas of allspice;
2 pcs. cloves;
1 st. olive oil;
3 art. spoons of soy sauce;
an incomplete teaspoon of paprika and cinnamon powder;
200 g of apple cider vinegar;
half a glass of sugar.

We are offering to you step by step instructions cooking this sauce and a photo of the dish that you should get:

Vegetables mode into arbitrary slices and twist them through a meat grinder.
Pour the tomato-vegetable mixture into a saucepan and add ginger, peas to it allspice, clove and olive oil. Mix everything, bring to a boil and cook for low fire half an hour.
Then add sugar, red paprika, cinnamon, pour soy sauce, vinegar and simmer for another 90 minutes over low heat. Stir occasionally so that it doesn't burn. Ready hot sauce Pour into sterilized jars and seal tightly with a lid.

Adjichka "For All Seasons"

The previous recipes are suitable for harvesting for the winter. But what if you want something like this in the summer? In this case, adjika without cooking is perfect for you.

For cooking we take:

2 kg of ripe tomatoes;
3-4 medium heads of garlic;
3 red chili pods;
4 sweet green peppers;
1 horseradish root;
150 ml of vinegar;
50 g sugar;
incomplete teaspoon of ground black pepper;
1 bunch greenfinch (dill, parsley, cilantro);
100 g of salt.

We wash the vegetables, clean and cut into slices. We twist everything in a meat grinder with a fine mesh. In the resulting mass, add chopped horseradish and finely chopped greens.
It remains only to add salt, pepper, mix with vinegar and sugar. Let's give her a little time. And we can eat. It is better to store it in the refrigerator.

As you can see for yourself, in order to cook this delicious preparation, you do not need to have the abilities of a great culinary specialist. All you need is your desire, just a little time and adjika will become your trump dish.

Video: Adjika homemade - a recipe for spicy seasoning for the winter

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 adjika for a few minutes, then transfer to a dry, 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 garlic cloves (they need 1 cup) are also twisted in a meat grinder. Pour the resulting sauce with tomatoes into a bowl and 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 you name Georgian adjika for the winter, if it contains apples, I don’t know, but I know that it tastes great. 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, cut out 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.

For lovers hot sauces I offer the recipe real adjika from bitter pepper in Georgian without cooking. It is impossible to eat it with spoons, like, for example, tomato adjika. It's pretty spicy pasta, which is served with meat, is used to prepare a variety of dishes.
Many sauces are prepared on the basis of adjika. This preparation is stored long time in a refrigerator. For its preparation, you can use additional spices not specified in the recipe, for example, fenugreek, Imeretian saffron, fennel seeds. To reduce the sharpness finished pasta you can add some bell pepper. Cook and experiment in search of the desired result.

Ingredients:

hot pepper 500 g;
garlic 50 g;
salt 1 tbsp. l.;
sugar 1 tbsp. l.;
ground coriander 0.5 tsp;
hops-suneli 0.5 tsp;
table vinegar 80 ml.

Cooking process:

Place the hot red pepper in a colander and rinse well. It can be large or small vegetables. different varieties. If the peppers are slightly dried out, become wrinkled, it's okay, they are perfect for this workpiece. If there are defective places, cut them out with a knife. Pat dry with a kitchen towel to remove excess moisture.

Use disposable gloves when handling hot peppers to avoid burns.

In most cases, peppers are not de-seeded, which makes finished product very sharp. If desired, the seeds can be removed. Cut into large rings and transfer to a blender bowl.

Free the garlic cloves from the husk. Rinse and pat dry with a tissue. Move to pepper. Chop until you get thick paste. If you don't have a blender, use a regular meat grinder.

Prepare a deep bowl to mix all the ingredients. Move the crushed pepper with garlic with a spatula. Add salt granulated sugar and pour table vinegar. Stir. Leave for 1-2 hours on the kitchen table. Stir occasionally.

For packaging, it is most convenient to use small glass jars, with a capacity of 100-200 g. They need to be washed and sterilized well. Don't forget to sterilize the lids. In clean, dry jars, distribute the finished adjika from hot pepper.

Cover with dry lids and store in the refrigerator. Use as needed. Delicious preparations for you!