For true connoisseurs of Georgian cuisine, we offer traditional recipes of Adjika in Georgian. This spicy billet has a divine flavor and a very sharp taste. It can be added to the first dishes, to meat or served as an independent seasoning.
A real classic Georgian adjika is a recipe
Ingredients:
- hot pepper - 0,5 kg;
- green cilantro and parsley - 0.4 kg;
- garlic - 4 heads;
- walnuts - 0,1 kg;
- hops-suneli - 50 g;
- seeds of coriander - 25 g;
- salt - 3 tbsp. spoons.
Preparation
To protect yourself from the "burning" effects of working with peppers, before preparing the Adzhika in Georgian according to the traditional recipe, we must put on rubber gloves.
First of all, wash the hot pepper and greens and dry it well. Then we remove the peppers from the peduncles and, if desired, from the seeds, and dry the walnuts in a dry frying pan. Garlic is peeled off the husks and if necessary, washed and dried.
Two three times we miss peppers, cloves of garlic and walnuts through a meat grinder. Then add salt, hops-suneli, ground coriander seeds and very finely chopped greens of coriander and parsley. All thoroughly mix until dissolving the salt, lay out on sterile jars, cover with lids and determine in the refrigerator.
Dry Georgian Adzhika
Ingredients:
- hot pepper - 0,7 kg;
- seeds of coriander - 75 g;
- hops-suneli - 75 g;
- salt is large, not iodized.
Preparation
Spicy peppers are washed, threaded on a thread and suspended in a well-ventilated room for two weeks. When the burning pods dry, we cut off the stems from them, and the rest is passed several times through the meat grinder. We add hops-suneli, ground coriander seeds and salt to taste. We mix the mass well, lay out a thin layer on a clean sheet of paper and let it dry for a few days. Then we put it into any convenient container or bag and determine for storage in a cool place.
Acute Georgian adzhika with basil
Ingredients:
- hot red pepper - 220 g;
- garlic - 1 large head;
- dried basil - 2 tbsp. spoons;
- dried fennel - 1 tbsp. a spoon;
- uхоxo-suneli - 1,5 st. spoons;
- Ground coriander - 1.5 tbsp. spoons;
- fresh basil greens - 1 bunch;
- fresh green coriander - 1 bunch;
- salt is large, not iodized.
Preparation
We put on rubber gloves and proceed to prepare Adzhika in Georgian. We rinse the peppers, we dry and clean them from the pedicels and seeds. We clean garlic, and seeds of coriander we grind in a coffee grinder or we grind in a mortar.
In the presence of a blender, we put the peeled peppers and garlic cloves in the bowl, fill all the spices, lay the pre-washed and dried greens of coriander and basil and grind all the good.
To grind the components, you can also use the meat grinder, passing through it a few times peppers, garlic and fresh herbs, and then add all the spices and mix.
Now it's time to add salt. It should be large and not iodized to ensure longer storage of Adjika. The amount of salt depends on how much adjika can dissolve it in its mass. We pour two tablespoons to start and mix. If the crystals are completely dissolved, add a little more. And so we act until the salt ceases to dissolve.
Green Georgian Adjika - recipe
Ingredients:
- Celery greens - 300 g;
- green coriander - 200 g;
- parsley greens - 100 g;
- mint - 2-3 branches;
- green hot pepper - 200 g;
- garlic - 2 heads;
- walnuts - 50 g;
- salt - 40-45 g;
- ground black pepper - to taste.
Preparation
Sharp pepper and all the greens are washed, dried, and crushed in a blender or in a meat grinder with peeled garlic and nuts. Do not forget, in advance, to rid the peppers from the stems and seeds. We season the mass with salt, ground black pepper, mix well, lay out on jars and send it to the refrigerator for storage.