Abkhaz adjika recipe from hot red pepper

History of green adjika

Place the green peppers in newspaper and leave overnight to dry. The next day, carefully, wearing gloves, remove the seeds from the green peppers.

Grind peppers, garlic and herbs through a meat grinder.

Add salt and spices. Mix with your hands (only wear gloves, otherwise you will get burned).

Green adjika is ready. Serve cold as a condiment. If you want to roll it into jars, add a little vinegar and more salt.

Here is a recipe that requires cooking. The basis of the dish is tomatoes. Hot pepper and garlic create its spiciness. The food turns out to be extremely tasty. They are good for seasoning meat dishes. This will give the meat a pleasant sourish, moderately spicy taste. Well, let's quickly prepare this wonderful dish.

We will take:

• 4.5 - 5 kg of tomatoes
• 10-15 pcs. hot pepper (green);
• 1 head of garlic
• 100 ml. sunflower oil
• 1.5 tbsp. l 70% acetic acid
• 1.5 tbsp. l coarse salt
• 0.5 tbsp. l sugar

Wash the tomatoes and cut off the stem. Wash the pepper. Let's peel the garlic.

Cut the tomatoes in half. If the fruits are large, then into several parts. This is only necessary for the convenience of turning them into a puree mass.

Place the chopped tomatoes in parts into a blender and chop.

Place the resulting mass into a saucepan. Place on the fire and bring to a boil. When it boils, let it cook for another 10 minutes.

While the tomatoes are cooking, we will chop the garlic. We chop it finely with a knife, and not chop it in a blender. In this type of adjika, the garlic should be grainy, so that when you bite into it, you can feel a specific garlic note.

Now add the garlic into the tomato mixture. Stir until it is distributed throughout.

We cut the pepper into small rings along with the seeds, starting from the tip of the fruit to the stalk. We throw it away.

Add salt. It should not be iodized. It is better to take a large, ordinary one.

Add sunflower oil. It not only adds a hint of flavor, but also increases the shelf life of our preparation.

Add vinegar. It will soften the heat of the pepper and balance the overall taste of the seasoning.

Turn off the gas. And immediately add the pepper cut into rings into the tomato mixture. Stir.

Our adjika is ready. You can put it in jars and twist it.

We turn the rolled up jars upside down and cover them with something warm. We take them out only after they have cooled completely.

According to legend, in the old days, salt was a luxury for shepherds; it was given out exclusively to be mixed with sheep feed. After such a meal, the cattle consumed water with double force, thus increasing their weight before slaughter. But since the shepherds also wanted to eat deliciously, they stole salt and mixed it with hot pepper, and then added suneli hops and herbs to this mixture.

Ingredients:

• 2 kg of green tomatoes;
• 2.5 kg green bell pepper;
• 540 g hot pepper;
• 45 g green onions;
• 5 cloves of garlic;
• 400 g vegetable oil;
• 400 g vinegar;
• 180 g sugar;
• 170 g salt.

This green tomato adjika recipe is one of the most popular. All components are ground in a meat grinder and boiled for one hour. Then add salt, vinegar, oil and sugar and continue to cook for twenty minutes over medium heat. The finished adjika is poured into jars that have previously been sterilized and sealed.

Ingredients:

• 3 kg of green tomatoes;
• 1 kg green bell pepper;
• 9 cloves of garlic;
• 5 hot peppers;
• 1 glass of vinegar;
• 370 ml vegetable oil;
• half a glass of salt.

This adjika made from green tomatoes and garlic has an incomparable aroma and aftertaste. To prepare the seasoning according to this recipe, first wash the vegetables and grind them in a meat grinder. The resulting mass is boiled for about an hour over low heat. Then add chopped garlic, oil, salt and vinegar and cook again for twenty minutes. The hot mixture is poured into sterile jars and sealed, cooled and stored.

Ingredients:

• 4.5 kg of green tomatoes;
• 1 kg sweet green pepper;
• 0.5 kg carrots;
• 3 heads of garlic;
• 2 large hot green peppers;
• 1 cup chopped green onions;
• 1 cup each of chopped parsley and dill;
• 1 cup of sugar;
• 1 cup vegetable oil;
• half a glass of salt;
• 0.5 kg apples;
• 2 zucchini;
• 1 cup apple cider vinegar.

Preparing green adjika, the recipe for which we are considering, is easy, but will require time. To begin with, the tomatoes are cut into slices, salted and set aside for five hours so that the bitterness goes away. Grind apples, zucchini, carrots, peppers and onions in a blender. Prepared tomatoes are added here and everything is cooked for about one hour over medium heat.

Adjika, as a spicy dressing, appeared in the Caucasus countries many centuries ago. The word is translated as mixed salt. Poor mountaineers could not always purchase it in large quantities, since it was expensive. Having bought some salt, the poor mixed it with spicy seasonings and aromatic herbs. Used as a food additive.

These days, harvesting is popular in all CIS countries. After all, it is prepared simply and goes well with any fish, meat dishes, or vegetable stew. And the first courses with appetizers become much tastier.

How to make green adjika?

Wondering how to prepare green adjika for the winter, housewives study many recipes. Each of them is special in its own way, due to the presence of different ingredients. The following distinctive features of this dish can be noted:

1. Basil, parsley and other types of greens, hot peppers, tomatoes, apples, gooseberries, and onions are used as green ingredients. They will be organically complemented by all kinds of spices, seasonings and garlic.
2. Green adjika will be an excellent addition to many types of dishes: porridge, pasta, stew, meat treats, fish, it can be used as a dressing full of vitamins for cabbage soup.
3. A necessary condition for obtaining a tasty preparation is that the greens must be crushed into a pulp. The main component processed in this way will release juice, this will help obtain a paste-like consistency.
4. It is recommended to store adjika in the refrigerator.

Abkhazian green adjika – recipe

Fans of classic Caucasian recipes will love Abkhazian-style green adjika. To prepare it you will need the most ordinary products, and to give it a wonderful fresh aroma you should buy ingredients such as tarragon, basil, dill and parsley. Hot pepper, garlic and coarse salt are recognized as the constant ingredients of the recipe.

• chili pepper – 250 g;
• garlic – 1 head;
• coriander – 150 g;
• dill and basil - 100 g each;
• parsley – 250 g;
• tarragon – 60 g;
• salt – 300 g.

1. Wash the pepper, remove the seeds, cut into pieces.
2. Sort the greens, rinse, cut off the stems, finely chop the leaves and place in a saucepan.
3. Add pepper there too. Grind the ingredients with an immersion blender until a homogeneous mass is obtained, which makes up the green adjika.
4. Once the greens have released their juice and turned into a paste, add salt to the mixture. Mix everything well.

Georgian green adjika – recipe

Green adjika in Georgian is considered a very interesting variation of the preparation. It differs from the previous cooking method by using walnuts. The cinnamon, which you won’t find in other recipes, also makes the sauce unusual. The main component is not fresh hot pepper, but dried one.

• dry hot pepper – 1 kg;
• coriander – 50 g;
• garlic – 300 g;
• fresh cilantro – 500 g;
• walnuts – 200 g;
• hops-suneli – 100 g;
• salt – 100 g.

1. Pour dry pepper with cold water for 1.5 hours.
2. Grind nuts, cilantro, garlic and pepper through a meat grinder.
3. Add spices and salt to the mixture and mix. Green Georgian adjika is ready.

Adjika from green hot pepper

Fans of spicy foods will appreciate this preparation option as adjika made from green hot pepper. Even the delicate celery present in it cannot reduce the spiciness. Garlic, cilantro and other herbs give adjika a truly Caucasian flavor. The sauce goes well with stews.

• green pepper (hot) – 500 g;
• fresh cilantro, dill and parsley – 250 g;
• celery – 50 g;
• garlic – 1 head;
• coriander – 1 tsp;
• salt – 150 g.

1. Remove the seeds from the pepper, chop its pulp, herbs, celery and garlic.
2. Mix all ingredients thoroughly. Green spicy adjika is ready.

Adjika from green bell pepper for the winter

An equally spicy appetizer for the winter will be adjika made from green bell pepper. This is due to the fact that it contains capsicum. Vinegar will help to smooth out the bitterness and pungency a little, which will also enhance the aroma of spices and herbs, so housewives who want to get a milder taste can add this component if desired.

• green bell pepper – 500 g;
• parsley – 250 g;
• dill – 100 g;
• capsicum – 4 pcs.;
• garlic – 4 cloves;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar – 2 tsp.

1. Finely chop all the products and turn them into a homogeneous mass, which is what green pepper adjika consists of.
2. Add sugar, vinegar and salt to the prepared mass and mix.

Recipe for adjika with horseradish for the winter

This recipe is notable for the fact that with minimal time you get a wonderful food and seasoning for meat dishes. An electric meat grinder will help reduce the time. And the list of vegetables is small. And the result is amazing.

Let's take:

• Tomatoes – 2 kg
• Bell pepper - 2 pcs.
• Garlic - 3 pcs.
• Chili pepper (small) - 15 pcs.
• Salt - 1/4 tbsp.
• Vinegar 70% - 2 tbsp
• Khmeli-suneli - 1-2 tbsp
• Sugar - 1 tbsp.

Let's start cooking. Naturally, all vegetables need to be washed, peeled garlic and cored bell peppers. Trim the stems of chili peppers and tomatoes.

We cut the tomatoes into four parts to make it easier to load into the meat grinder. It is better to take the lady fingers or cream variety. They are meaty and have less juice. And this will only make the adjika thicker.

We pass them through a meat grinder. The result is a tomato puree mixture.

We also cut the bell pepper into several pieces. Many adjika recipes use different amounts of sweet pepper. In our version, we will take two large fruits. We twist it.

We have already peeled the garlic. Therefore, we can safely send it after the pepper.

It's the turn of the chili peppers. We cut off the stalk and send it whole, with seeds, to a meat grinder.

We pour 1-2 tablespoons of suneli hops into the resulting puree mass. The seasoning will give our dish a colorful taste and piquancy.

Add sugar and salt. There is no escape without them. They create a special flavor combination.

Pour vinegar. If you only have 9% vinegar, then you can take 1/4 cup.

We invite you to read the Greenbox greenhouse assembly instructions

Now mix everything until the mass becomes homogeneous. And leave at room temperature for about one hour to let it brew.

After an hour, the finished dish can be placed in sterilized jars and closed with lids. This preparation should be stored in the refrigerator.

Now our adjika is ready. Very tasty and aromatic. Put it in the refrigerator quickly, otherwise there will be nothing left for the winter. They'll eat you up in no time!

Many people will like this cooking method. It does not require cooking. You can quickly prepare a supply of delicious sauce for family lunches and dinners. The fact that horseradish is included in the list of ingredients speaks for itself. This will be a very spicy snack. And for lovers of spicy seasonings it will be a wonderful delicacy. If there are such people in your family, then be sure to prepare a small winter supply for them.

We will need:

• 2 kg tomato
• 1 kg bell pepper
• 1/2 hot pepper
• 200 g garlic
• 200 g horseradish
• 2 tbsp salt
• 3 tbsp sugar
• 1 tbsp 9% vinegar

Let's start cooking. Wash all vegetables thoroughly. Let the tomatoes dry out a little. Remove the seeds from the bell pepper. Cleaning the horseradish. Peel the garlic.

Cooking takes place in three stages. First we chop the tomatoes, then all the other vegetables. And only after that we combine the tomato mass with spicy vegetables.

Let's proceed to the first stage. Cut the tomatoes in half. We remove the stalk from them. And we cut it randomly into pieces.

We pass all the chopped tomatoes through a meat grinder. When all the fruits are chopped, set the bowl with the tomato mass aside. And we move on to the next stage.

Cut the seeded bell pepper into long strips.

We put it in a meat grinder and scroll it into a separate bowl.

We also add hot peppers and garlic here.

The last thing we pass through the meat grinder is horseradish.

The result was a spicy mixture. Mix all contents until smooth. Add sugar, salt, vinegar. Stir again. Let the mixture sit for 5-7 minutes.

And we move on to the final stage. Transfer the spicy mixture to the tomato mass. Mix thoroughly from bottom to top so that all vegetables are evenly distributed in the total mass.

Now we leave the finished dish to infuse for about one hour.

In an hour, the adjika is ready. We begin to put it into jars.

Cover with metal screw-on or polyethylene lids. It should be stored in the refrigerator. Only under these conditions is long-term storage guaranteed. And then on one of the winter dinners you can please your family by serving a spicy, warming sauce with a meat dish.

Ingredients:

• 260 g parsley;
• 110 g dill;
• 400 g green sweet pepper;
• 5 hot green peppers;
• 210 g garlic;
• 45 g vinegar;
• 10 g salt;
• 25 g sugar.

This green adjika is prepared quickly for the winter. According to the recipe and the specified proportion of components, the output should be about 800 g of seasoning. First you need to purchase freshly picked herbs and garlic, this also applies to peppers. The herbs are washed and cut into centimeter strips. They are crushed in a blender for one minute.

It is recommended to select medium speed mode. The bell pepper is broken into pieces and sent to the greens, again chopping the contents at the same speed for one minute. All this is done so that the adjika acquires a uniform consistency. If you chop everything at once, the vegetables will drain quickly and the dish will turn out watery.

Hot pepper is used along with the seeds, the garlic is peeled, sent to the main mass and continued to be chopped. Add salt and sugar, vinegar to the mixture and stir for about one minute. Then the green adjika, prepared for the winter, is poured into pre-prepared jars and rolled up. Store the product in a cool place.

Abkhazian classic adjika – recipe

In order for Abkhazian adjika to rightfully be called so, it must correspond as much as possible to the authentic recipes of traditional Caucasian cuisine. In every cuisine of Abkhazia or neighboring regions, adjika is prepared approximately the same way, differing only in some nuances.

Features and nuances of preparing real Abkhaz adjika

So, the main difference between real Abkhazian-style adjika and the Russian version of the popular snack is the absence of tomatoes and other vegetables in the recipe, except for hot peppers and garlic. Abkhazian adjika is a spicy aromatic paste made from ground fresh products with the addition of spices, the composition of which is precisely the main secret of regional Caucasian cuisines.

If you strictly follow the authentic technology, then the grinding of vegetables, herbs and dry spices occurs using a mortar in the form of a large flat stone with a depression in the middle, and a pestle - a smaller stone. Before grinding, pepper undergoes various treatments - from lightly withering for 3-4 days to completely drying in bundles, or, if there is no time, it is used fresh.

Of the herbs and spices, the main components in the Abkhaz adjika recipe are cilantro, coriander seeds and blue fenugreek (utskho-suneli). If the last ingredient is missing, it is replaced with ready-made hop-suneli seasoning, and you must make sure that it contains fenugreek.

How to cook Abkhazian adjika at home

Considering the realities of modern life, it is unlikely that anyone would want to prepare Abkhaz adjika using a stone mortar, so a meat grinder or food processor is usually used to grind food. All ingredients, especially spices and herbs, must be checked for the presence of a characteristic aroma, otherwise there is a chance that you will end up with a burning, odorless paste.

Traditional recipe for adjika in Abkhazian

The recipe for preparing Abkhazian adjika, tested by many generations, is passed down like a family heirloom from housewife to housewife. Traditional composition:

• 500 g hot red chili pepper;
• 350-400 g garlic;
• 1 large bunch of dill, cilantro and parsley;
• 1 tbsp. table salt (coarse);
• 3-4 tbsp. l. suneli hops with a bright aroma.

1. Rinse and dry hot peppers that have been dried for several days, then unscrew the stems.
2. Remove coarse stems from the greens, remove the husks from the garlic.
3. Pass the chili, garlic and herbs through a meat grinder.
4. Add salt and grind again.
5. Add suneli hops and mix thoroughly until smooth.
6. Cover the bowl with the pasta with cling film, leaving a small hole. Place in a cupboard or pantry for 2-3 days for fermentation. The mixture needs to be stirred several times a day. Dishes must be glass or ceramic.
7. The paste is packaged in dry small glass containers and stored in the refrigerator.

Recipe for green Abkhaz adjika

An important detail of any Abkhaz adjika recipe is maintaining the proportions of the ingredients. The proportion of hot pepper should be at least 70%, the rest comes from garlic, herbs, salt and spices.

• 1 kg hot green pepper;
• 200 g garlic;
• 4 tbsp. l. coarse salts;
• 2 tsp each dry thyme and oregano (oregano);
• 1 tsp each Utskho-suneli seeds, blue fenugreek or, as a last resort, fenugreek, parsley and basil;
• 2 tbsp. l. cilantro (coriander) seeds.

If you have time, you need to slightly dry the pepper so that excess moisture is removed, but you can also put fresh pepper in the Abkhazian adjika. In this case, after chopping, you need to squeeze out the excess juice.

1. Grind the garlic and pepper together with the seeds through the finest grate of a meat grinder.
2. Grind the dried herbs – oregano and thyme – into powder, removing coarse fragments.
3. Grind in a coffee grinder or crush in a mortar the seeds of coriander, fenugreek, parsley and basil.
4. Mix all dry ingredients with salt, and then add this mixture to the pepper-garlic mixture. Mix well, or you can mince it a couple more times.
5. Leave the paste in a glass, ceramic or porcelain container for fermentation for 3-4 days, loosely covered with film or foil.
6. After this, put the fragrant spicy paste into small jars, tightly closing the lids, and store them in the refrigerator.

The unusual composition of spices and herbs in this Abkhaz version of green adjika gives it a unique taste and aroma.

Recipe for Abkhazian adjika for the winter

A guarantee of the safety of hot paste throughout the winter period is not only its storage in the refrigerator, but also the high salt content in the recipe and the preservative properties of hot pepper.

• 1 kg of hot chili peppers - red or green;
• 2 large heads of garlic;
• 100 g coriander and fenugreek seeds (3:1);
• 1 large bunch of cilantro, basil and parsley;
• 3 tbsp. salt (without top).

1. Grind the chili with garlic and fresh herbs in a food processor or meat grinder.
2. Grind the seeds in a mortar or use a coffee grinder.
3. Combine salt and spices.
4. Add the mixture to the chopped pepper and garlic.
5. Mix thoroughly and after 3 days of fermentation, pack into jars and put the Abkhaz adjika in the refrigerator for the winter.

Recipes and cooking secrets

To make adjika truly tasty, experienced chefs advise following these rules when cooking:

1. Vegetables are chosen only the most fleshy and bright ones. Then the dressing will have a rich color and thick consistency.
2. Aromatic herbs, vegetables, fruits are thoroughly washed and placed on a clean towel.
3. The fruits, if necessary, are peeled and cut.
4. The greens are also chopped.
5. The stems and tails of the berries are removed.
6. The seeds of hot pepper are not removed so that the taste of the preparation becomes even sharper. All manipulations with this vegetable are carried out only with gloves so as not to burn the skin of the palms.
7. Seeds and membranes are removed from sweet bell peppers.
8. Only rock salt is used. The fine and iodized product causes fermentation of vegetables.

The finished product is placed in small, pasteurized containers and sealed with plastic lids poured over boiling water.

Cut sprigs of basil, parsley, peppermint, thyme, cilantro, and tarragon are mixed. Combine with garlic, hot pepper, salt, purified vegetable oil. If the dish is prepared in the evening, it can be served for lunch.

Small particles of cilantro, dill, celery, green sweet pepper and green sour apple are combined with garlic. The mass is pureed, salt, vegetable oil, mustard seeds, suneli hops, and wine vinegar are added. After half an hour, the dish is ready to eat.

Green gooseberries are passed through a meat grinder. Add salt, garlic, tarragon, and dill.

Add salt, ground black pepper, and wine vinegar to pureed green sweet and bitter bell peppers, celery, and garlic.

From apples

Peeled apples and carrots are grated on a coarse grater. Add onions, sweet bell peppers, green tomatoes, sunflower oil, and salt. The fruit and vegetable mix is ​​heat treated for 40-50 minutes. 5 minutes before the end of the process, add garlic and apple cider vinegar.

From parsley

Parsley leaves and roots, mustard seeds, thyme, chili pepper are crushed and salted.

With walnuts

Walnut kernels, garlic cloves, and hot peppers are passed through a meat grinder. The mass is combined with coriander, fresh cilantro, and salt.

Add ground allspice, salt, and garlic to the chopped green onions, parsley, and tarragon.

The hot pepper is ground in a blender, purple basil, ground red pepper and salt are added.

Combine crushed chili peppers, garlic, and tarragon. Coarse salt and vegetable oil are added to the mixture.

"In Georgian"

Add boiled water to the dry hot pepper and let it brew for a couple of hours. The soaked product is passed through a meat grinder with walnut kernels, garlic cloves, carrots, and fresh cilantro. Suneli hops, mustard seeds, salt, and coriander are added to the mixture.

"Sharp taste"

Sweet and bitter bell peppers, parsley, dill are crushed with a submersible blender. Mix with salt and wine vinegar. The mass is brought to a boil.

In order for the seasoning to be piquant and original, you must adhere to some rules:

1. To obtain a rich green color and thick consistency, it is recommended to choose bright and juicy vegetables.
2. Rock salt is used because this product is a strong preservative. Iodized salt can cause fermentation.
3. To add spice to the dish, hot peppers and seeds are used. If you remove them, the taste will be milder. It is recommended to use gloves when preparing this dish as the pepper can cause burns.

How to cook “Green adjika”

Another recipe proven over the years. The dish turns out to be very tasty and moderately spicy. It's quite simple to prepare. The finished dish, placed in jars, does not require sterilization. It is stored for a long time in a twisted form. I highly recommend you try it.

We need:

• 2 kg bell pepper
• 2.5 kg tomatoes
• 1 PC. hot hot pepper
• 3 pcs. garlic
• 2.5 tbsp salt
• 1/3 tbsp. vegetable oil
• 1 tbsp. Sahara
• 3/4 tbsp. 9% vinegar

We invite you to familiarize yourself with edible and inedible flakes

Wash the peppers and tomatoes. We clean the bell pepper from the seeds. Cut into pieces to make it easier to chop.

Pass the tomatoes and peppers through a meat grinder.

Place the rolled vegetables on the fire. After boiling, they should boil for another 20 minutes. When boiling, the pulp may settle to the bottom. Therefore, do not forget to stir so that it does not burn.

Peel the garlic. And cut the hot pepper into pieces. Grind everything thoroughly with a blender.

After our mixture has boiled, add salt, sugar and vegetable oil to it. Add garlic and pepper. Mix everything. And let it simmer on the fire for another 15 minutes.

Add vinegar. This is the last ingredient. Bring to a boil.

Our fragrant and rich brew is ready. You can fill jars with it. Place the finished adjika in a sterilized container. We twist it.

Now turn the jars upside down. Cover the top with something warm. After they have cooled, you can safely put them on a shelf in the pantry.

A delicious spicy snack is ready!

Have you ever tried adjika made from plums? If not, then you definitely need to cook it and try it. This is not only unusually tasty, but also a beautiful preparation for the winter. It is aromatic, sweet-spicy, with a light fruity note. Treat your friends. Believe me, no one will immediately guess that this adjika is brewed from plums.

We need:

• Plums - 2 kg
• Bell pepper - 1 kg (preferably red)
• Onion - 200 g
• Garlic – 200 g
• Hot pepper - 1 pc.
• Tomato paste - tbsp. l
• Parsley - 1 bunch
• Dill greens - 1 bunch
• Basil greens - 1 bunch
• Salt - 2 tbsp
• Sugar - 100 g
• Ground black pepper - 1/2 tsp
• Ground cloves - 3 pcs.
• Ground cumin - 1/4 tsp
• Ground coriander - 1/4 tsp

Let's start cooking. First wash the plums, cut them into halves and remove the pits.

Wash the pepper, cut out the core with seeds and cut into quarters. Peel the onions and garlic. Wash the greens, shake and leave to dry a little.

We will pass plums, sweet peppers, onions, garlic and hot peppers and herbs through a meat grinder. Scroll through the garlic first and set aside in a separate container.

Following this, we scroll through the remaining vegetables and plums.

Place the resulting mass in a large saucepan and put on fire.

Pour salt, sugar and spices into it. Mix everything well. Bring to a boil over medium heat.

We reduce the fire. After boiling, cook for another twenty minutes. Add minced garlic to the boiled mixture. Leave on the fire for another five minutes.

Our plum adjika is ready. Place the boiling mass into sterilized jars up to the very edges. Cover with lids and tighten. Turn the jars upside down. Cover with a warm blanket or blanket until completely cool.

Then we take out our jars of great snacks. Another preparation replenished our supplies for the winter.

Classic recipe

The classic recipe for this seasoning is simple, but at the same time requires some effort from the cook. It is prepared using a hard stone pestle, which is used to grind salt, herbs and other ingredients. The pepper should be smoked, with a special flavor. The highlanders usually dried it over the fireplace in the house, so it absorbed the smell of smoke. Real Caucasian adjika made from green pepper is used in limited quantities, as it turns out to be very spicy.

Ingredients:

• 150 g basil;
• 170 g each of parsley and dill;
• 100 g mint;
• 170 g cilantro;
• tarragon and thyme optional;
• 4 heads of young garlic;
• 4 pods of green hot pepper;
• 2.5 tablespoons of salt;
• 3 tablespoons nut or olive oil.

This green adjika is prepared without cooking. First, all the herbs are washed well, the garlic is peeled, and the tails of the pepper are cut off, leaving the seeds in place. Next, all components are thoroughly crushed using a blender. Then salt and oil are added to the greens. The mass is transferred to a sterile container and placed in a cool place.

Cooking spicy adjika from tomato and garlic

This recipe is simple and the tomato relish comes together very quickly. The peculiarity of the recipe is that the vegetables do not need to be pureed. It is enough to pass the tomatoes through a meat grinder once, and the garlic through a press. Vegetable particles should be felt. A minimum of ingredients and the result is a rich, flavorful seasoning.

We will need:

• Tomatoes – 1.5 kg
• Garlic cloves - 1 tbsp.
• Salt - 2 tbsp

Take a large saucepan. (The size depends on the number of tomatoes. They should all fit in it.) Pour water into it and bring to a boil. On each tomato we make cuts on the opposite side of the stalk. Carefully add the tomatoes to the boiling water (it’s better to do this with a slotted spoon), let them sit for 1-2 minutes. After this, drain the water.

And remove the skin from each fruit. It can be easily removed if you start from the incision site. Now cut the peeled tomatoes in half. And remove the stalk.

When the fruits are ready, we pass them through the meat grinder only once. Place the resulting mass in a saucepan.

Peel the garlic. We rinse. Like tomatoes, cloves can be passed through a meat grinder or using a special press.

Add the garlic crushed in this way to the tomato mass. Add salt. As with previous recipes, use coarse salt.

Mix everything. Leave the seasoning for 3-4 hours to infuse. Just remember to stir it every hour.

After four hours, the seasoning can be poured into sterilized jars and closed with screw or plastic lids. We put it in the refrigerator.

This seasoning will be an excellent addition to pasta, meat and vegetable dishes for many months to come. By the way, you can add it when stewing and baking meat.

Oriental-style adjika is somewhat different from previous recipes. It's all about its components. This gives the taste an original flavor. But it does not lose its richness and aroma. And it is an excellent and appetizing sauce for both meat and vegetable dishes. Diversify your collection of sauces and pastes with one more dish. You will not regret.

We take:

• 1 kg tomatoes
• 1 kg bell pepper
• 500 g onion
• 5 hot pepper pods
• 1 teaspoon mustard
• 3 cloves garlic
• 30 grams of vegetable oil
• 180 grams of sugar
• 60 grams of salt
• 10-30 g 9% vinegar
• Cilantro - 1 bunch
• Parsley - 1 bunch

Let's prepare the vegetables. Wash the tomatoes and peppers. And remove the core and seeds from the bell pepper. Peel the onions and garlic.

Grind tomatoes, onions and bell peppers in a blender or pass through a meat grinder.

Before doing this, you can cut the vegetables into pieces to make them easier to chop.

We fill a large saucepan with the resulting mass and place it on high heat. When the mixture boils, add salt, half the sugar, and add vegetable oil. After boiling, the mixture should cook for a long time - about an hour.

It needs to be stirred periodically. The longer the cooking time has passed, the more often you stir. The mixture is boiled and reduced in volume. The liquid evaporates. This may cause vegetable particles to burn.

10 minutes before the end of cooking, add the second half of the sugar to the mixture.

Finely chop the garlic with a knife. You can grind it in a blender or put it through a press. And add to the mass.

We suggest that you familiarize yourself with the timing of pickling cabbage for the winter.

And one more unusual component. We add regular ready-made mustard from a jar to our mixture.

We chop parsley and cilantro into small pieces. And pour it into the pan with the mixture.

Stir everything. Keep it on the fire for the remaining 6-7 minutes. Turn off the stove. And immediately pour in the vinegar and stir.

That's it, our sauce is ready. Place it in prepared sterilized jars.

To guarantee long-term storage, we also sterilize it. To do this, put a napkin in the bottom of the pan and pour in some water. We put it on fire. When the water starts to heat up, put the jars of sauce in it and cover with lids. Add water up to the shoulders of the cans. We are waiting for the water to boil. After boiling, sterilize for 30 minutes.

Green adjika is a wonderful table decoration

Many housewives prepare this dish for the holidays - it goes well with vegetable slices, many salads, meat and fish. You can prepare green adjika not only from traditional vegetables, but also from fruits and even berries. There are many variations, and each recipe deserves attention.

General cooking recommendations

1. The basis of this dish is green ingredients. They are greens and bell peppers, gooseberries and green varieties of apples, hot peppers and green tomatoes. Professionals advise using only a few basic ingredients in one recipe for a more refined taste.
2. In any combination you must add garlic, hot spices and seasonings to achieve the original taste.
3. Green adjika is usually prepared for meat and fish dishes, poultry, but some varieties go well with vegetable stews.
4. It is important to make a homogeneous mixture, a paste, so that all ingredients are well and thoroughly crushed. The best kind is in the form of porridge. Small inclusions are acceptable if the recipe requires adding walnuts or hazelnuts or grains.

If you are just trying to make green adjika, then as the vegetables and fruits ripen, try different cooking options. As a result, the family will select the most successful ones, then they can be prepared in larger quantities.

Adjika with nuts

Ingredients:

• 6 green bell peppers;
• 3 hot green peppers;
• 70 g garlic;
• 4 basil leaves;
• 120 g walnuts;
• 5 g salt;
• 25 g vinegar;
• 0.5 teaspoon hops-suneli;
• 65 g parsley.

This spicy Abkhazian green adjika will complement any meat dish. Instead of parsley, you can take cilantro and dill. Sweet peppers are removed from seeds and cut into slices, the greens are washed, and the garlic is peeled. All this is ground in a meat grinder or chopped in a food processor (if available). Add salt and spices, vinegar, chopped nuts and vegetable oil to the mixture as desired. Mix everything well and transfer it to a storage container. The seasoning can be stored refrigerated for two weeks.

Dry Abkhaz adjika for the winter

I want to share with you a traditional recipe for dry adjika in Abkhazian style for the winter.

• 50 grams each of coriander seeds, dill, savory, basil, blue fenugreek;
• 30 grams of red ground pepper;
• Salt.

1. Pour the seeds into a stone mortar and carefully grind the spices with a pestle. Once you have a homogeneous mass, add salt and red pepper.
2. Mix dry seasoning.
3. In order for it to be stored all year, we pour it into dry sterile jars and screw it tightly.

Dishes with this seasoning will be very aromatic and tasty.

Adjika recipe without cooking - you'll lick your fingers

A delicious savory snack prepared this way is flavorful and beautiful. Despite the fact that it is prepared without heat treatment, it is perfectly stored in the refrigerator for many months. At the same time, it does not lose its taste and retains the vitamin composition of vegetables.

We will need:

• 2 kg red bell pepper
• 1 kg tomato
• 200 g garlic
• 250 g red hot pepper
• 200 g 9% vinegar
• 5 tbsp. l salt
• 5 tbsp. l sugar

Before we start cooking, we need to prepare all the vegetables. In Adjika they are all in a scrolled state. Therefore, we need to not only wash and peel the fruits, but also cut them so that it is convenient to chop them. We will use a blender for this. Let's prepare a container in which we will store adjika.

Grind one by one: garlic, hot and bell peppers, tomatoes.

Add sugar and salt to this mixture. And the combination will give the vegetables additional flavor notes.

Add vinegar. If the quantity seems large to you, you can reduce the portion. Focus on your taste.

All we have to do is thoroughly stir the whole mass until smooth.

Cover tightly with a lid and store in the refrigerator.

Now, if you want something spicy, you always have it at hand. All you have to do is open the refrigerator door.

Video on how to make adjika from hot peppers according to the Abkhazian recipe

Disputes about which Caucasian nation became the ancestor of this pepper paste have been going on for a long time. The Abkhazians insist that they were the first to create this dish. There is no point in getting into this dispute. Why strife? The main thing is that it appeared. Now we can prepare spicy seasoning and enjoy its taste.

Watch the video and find out how it is prepared according to all the rules. Surprise your guests with such a fiery, aromatic, rich addition to various dishes.

Georgian adjika

Ingredients:

• 160 g cilantro;
• 50 g parsley;
• 60 g celery;
• 3 chili peppers;
• 1 heaped tablespoon of dill seeds;
• 2.5 tablespoons whole coriander;
• 2 heads of garlic;
• 4 tablespoons salt.

The greens are washed and passed through a meat grinder twice along with other ingredients. Add all the spices, mix, put in jars and put in a cold place. This seasoning is suitable for meat and fish dishes. Some housewives rub chicken with this seasoning before baking.

Today you can buy such a seasoning as dry adjika made from green pepper. It contains a variety of ingredients, including green pepper flakes, ground coriander, oregano and basil, garlic and suneli hops, as well as utskho-suneli. This original mixture goes harmoniously with any dishes; many consider it universal.

There is no ground paprika in it, but only greens and utskho-suneli, which gives it a unique nutty aroma. It can be used dry, or as a sauce. To do this, the mixture is diluted with wine vinegar to a thick consistency, then salt is added and mixed well. Store adjika in glass containers, which are well sealed.

You can also add half a glass of dry red wine, a chopped head of garlic, 200 g of tomato paste and two bunches of chopped cilantro to the seasoning. All this must be mixed, add dried red pepper and leave to brew for several hours. The spicy seasoning is quite useful because it stimulates the secretion of gastric juice.

Thus, green adjika, for which there are a huge number of recipes, is currently a popular seasoning not only in Georgian and Abkhazian cuisines, but is also widely used in our country. Its unique taste appeals to many gourmets. It is recommended to consume adjika fresh, as this way it retains all its beneficial properties.

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Today, my dears, we will prepare Adjarian adjika. The one that is real adjika , which is included in many dishes as an ingredient or seasoning, and not like the jam with tomatoes - mamidoras and carrots - shmarkovki, which ignorant people call “adjika”. For our recipe, this is all just garbage.

What is Adjika:

Adjika - (Georgian აჯიკა, Abkh. Aџyka) Megrelian Abkhazian spicy and aromatic paste-like mass of red pepper, garlic, herbs (dried and green) and salt.

The word “adjika” in the Abkhaz language means “salt”. We owe the appearance of the recipe for this seasoning to the Abkhazian shepherds. When they took their flocks of sheep to new pastures with young grass, located in the mountains, so that their sheep would gain weight faster, they gave them salt. However, salt in those days was expensive because it was not available as it is now. Therefore, shepherds resorted to stealing salt, and to prevent this, the owners added hot pepper to the salt.

But enterprising shepherds found a way out. By adding some herbs, garlic and various seasonings to this salt, shepherds received a wonderful spicy mixture. The resulting mixture began to be called “apyrpyl-dzhika”, which in Abkhazian means “pepper salt” or “adzhiktsatsa” - “salt ground with something”. This spicy snack is called adjika in the world.

The classic recipe for making adjika involves using only pepper, salt and garlic. This spicy snack is an integral part of the table of any Abkhazian. The true process of preparing adjika has come down to us after many centuries.

What we need : - 2 kg of hot pepper. Traditionally, red hot peppers are used, but for the aesthetes that we all are here, a mixture of red and green hot peppers will give a richer taste, although it will spoil the color a little. But it’s not for us to sell, it’s for us to eat! For yourself, so to speak! - 0.5 kg of garlic. Garlic, like pepper, must be taken as “evil” as possible so that we do not accidentally end up with sweet adjika. - 0.5 kg of fresh cilantro (a bunch, 7-8 centimeters in diameter) - 20 grams of fresh dill - 20 grams of fresh regan (aka purple basil) - 1 glass of coarse salt . Basically, the bigger the better.

- 1 heaped tablespoon of coriander grains (do not buy ground, it’s better to grind it yourself, it’s tastier)

We will also need: - an enamel bowl - a knife - a meat grinder - rubber gloves. Here we also need to explain something. Real Adjarian adjika is prepared by grinding the ingredients between two stones. It turns out very homogeneous and very fragrant, because all the essential oils are squeezed out of the herbs to the end. I won’t encourage you to do this, because you don’t have to work for it. This will take a lot of time and effort. Here we will break all the rules and use a meat grinder. True, several times. First, wash and cut the peppers lengthwise. This is where rubber gloves come in handy! It is possible without them. But, I assure you, it’s better with them! This is real pepper!

We clean the peppers, cut lengthwise, from seeds and membranes. Sliced ​​peppers should be left to dry. Moisture that we don’t need should leave them. The pepper should be half dry. That is, not fresh, and not dry. Something in between.

By the way, the scooped up seeds can be collected, dried and left for next year. Still, having your own pepper on the windowsill is always great.

Peel the garlic and wash the herbs.

We load the pepper, herbs and garlic into the meat grinder and twist it all several times.

Don't be alarmed that the color of the paste will not be red. If you want it redder, use only red pepper and reduce the amount of cilantro by half. The taste will suffer. And only after that add salt to the paste and mix thoroughly. Place in suitable jars and refrigerate for at least a day so that the flavors mix and enrich each other. PS Follow safety precautions when working with pepper.

Recipe taken from here: https://4vkusa.mirtesen.ru/blog/43249977249/Adzhika-adzharskaya.-Nastoyaschaya!

Series of messages “Adjika, sauces, homemade ketchups”:
Part 1 - Spaghetti sauce Part 2 - Homemade adjika with APPLES... Part 18 - Ketchup - I almost swallowed my tongue! Part 19 - Burning sunny adjika from plums Part 20 - ADJIKA ADJARIAN. REAL!