In the Caucasus, Adjika is an integral part of any meal, like salt on our tables, by the way, even the name "Adjika" is translated into Russian as "salt". Like the usual salt, a real adzhika prepared according to an authentic recipe, do not eat table spoons, but as a seasoning for meat, side dishes, dressing to soups or marinade, it works perfectly, and moreover, it is stored for a long time even without rolling in sterile jars. On how to cook Abkhazia Adjika at home further.
The classic Abkhaz adzhika is a recipe
When preparing the Abkhazian Adjika for an authentic recipe, do not forget to arm yourself with patience and a pair of rubber gloves to protect your hands while cleaning the peppers. As a basis for the hot sauce, any hot pepper, either red or green, can act.
Ingredients:
- hot pepper - 25 pcs .;
- garlic teeth - 12 pcs .;
- seeds of coriander - 1 1/2 tsp.
- cumin, fenugreek - 1 tsp each;
- seeds of dill - 2 tsp.
Preparation
Since the main aromatic composition of Adzhika is spice, we need to squeeze the maximum out of their properties, for this, heat a dry pan and put whole seeds of coriander and fenugreek on it. As soon as the aroma goes, supplement the contents of the frying pan with dill and cumin, wait another half a minute and pour the fragrant mixture into the stupa. At this stage, the main thing is to ensure that the grains are not burned, otherwise Adzhika will come out spoiled. Spread the spices with a pestle, but not too finely, do not turn them into powder, and then pour everything into a blender and whip with garlic cloves and seed-cleaned peppers. As soon as a homogeneous mush is formed in the bowl of the device, pour a couple of tablespoons of sea salt and adzhika ready to unfold on a clean container. Such raw sauce is perfectly preserved even without additional sterilization, but to prolong the shelf life, the surface of the Abkhazian adzhika can be covered with a thin layer of vegetable oil.
Acute Abkhazian Adjika - recipe
A noticeably less acute recipe is obtained by the high content of walnuts. Thanks to the latter, adzhika not only becomes not so hot, but also acquires a pleasant aroma and consistency, allowing it to spread on bread.
Ingredients:
- hot peppers - 480 g;
- walnut kernels - 95 g;
- seeds of coriander - 1 1/2 st. spoons;
- garlic teeth - 135 g;
- A handful of green cilantro and parsley.
Preparation
The preparation of the sauce is reduced to a simple grinding of all ingredients followed by mixing. After peeling the pepper from the seed box, pass the fetal walls together with the garlic teeth through the meat grinder. On a hot frying pan quickly fry the coriander, rub in a mortar and add to the crushed ingredients. Rub the garlic teeth into a paste and send the pasta after the coriander. Finely chop the greens. Nuts kernels turn into a powder by means of a coffee grinder or
Thanks to a sufficient amount of salt and pepper's sharpness, in a refrigerator this sauce can last up to a year, which is ideal if you decide to cook an Abkhazia adzhika for the winter.