Traditional Abkhazian adjika is prepared on the basis of hot pepper, garlic, salt and herbs. We suggest not being limited to the classics alone with such a variety of ingredients for burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

1. In order for the color of adjika to be saturated and the consistency to be thick, choose the brightest and most fleshy vegetables.

2. It is better to use rock salt, since it is sodium chloride in its pure form that is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.

3. Hot pepper unpeeled from seeds gives a special spicy taste to adjika. If the seed pods are removed from the pods, the taste of the sauce is milder. And don't forget to use rubber gloves so you don't get pepper burn!

Green adjika

Business card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

• 6-8 large bitter green peppers
• 1 head of garlic
• 1 bunch cilantro
• 1 tbsp salt

How to cook green adjika:

1. Cut the pepper into small pieces without peeling the seeds.

2. Grind the pepper with garlic in a mortar or mince several times.

3. Add salt, mix and leave to infuse for 15-20 minutes.

Russian adjika "Spark"

To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 tbsp salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

1. Cut the stalks from the tomatoes, peel the peppers from the core, garlic - from the husk.

2. Pass tomatoes, sweet and hot peppers, parsley root and garlic through a meat grinder.

3. Add salt, stir and leave under a closed lid at room temperature for two days, stirring occasionally.

4. Arrange in sterilized jars, store in the refrigerator.

Hot adjika with basil

Sharp! Very sharp! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp salt

How to cook hot adjika with basil:

1. Cut the stalks off the peppers, do not remove the seeds.

2. Rinse and dry the greens.

3. Pass all the ingredients together with salt through a meat grinder 4–5 times to make the mass as homogeneous as possible.

4. Transfer adjika to a glass or enamel bowl and leave at room temperature for 4 days.

5. Then spread in clean jars and store in the refrigerator.

Walnut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste - that's what makes adjika real!

What do you need:

• 500 g tomatoes
• 400 g walnuts
• 200 g red bell pepper
• 3 heads of garlic
• 2-3 hot peppers
• 1 bunch cilantro or parsley
• 4 tbsp refined sunflower oil
• 2 tbsp vinegar 9%
• 1 tsp salt

How to cook walnut adjika:

1. Peel the seeds from the bell pepper, wash and dry the greens.

2. Cut the stalks off the tomatoes.

3. Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

4. Add sunflower oil, vinegar and salt to the finished mass.

5. Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 tsp salt
• 1 tsp Sahara

How to cook gorloder, or Siberian adjika with horseradish:

1. Grind tomatoes, garlic and horseradish in a meat grinder.

2. Combine all ingredients, add salt and sugar, mix.

3. Arrange in sterilized jars, roll up.

Adjika from bell pepper

If you don't like fiery seasoning, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toasted toasts.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp Sahara
• 1 tbsp salt

How to cook adjika from bell pepper:

1. Peel the seeds from the sweet pepper.

2. Pepper, along with garlic and hot pepper, pass through a meat grinder.

3. Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

4. Then put into sterilized jars and store in a dark, cold place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

1. Peel and chop all vegetables together with herbs in a blender or meat grinder.

2. Add salt and sunflower oil.

3. Bring to a boil and cook on the slowest fire for 2.5 hours.

4. Transfer to sterilized jars and roll up.

Adjika with plums

Delicate and soft adjika with plums is ideally combined with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose not sweet and even sour plums)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp tomato paste
• 100 g sugar
• 2 tsp vinegar 9%
• 2 tbsp salt

How to cook adjika with plums:

1. Peel the bell peppers from the seeds, plums from the pits.

2. Pass through a meat grinder Bell pepper, plums, garlic, hot peppers along with seeds.

3. Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

4. Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

5. 2 minutes before the end of cooking, add vinegar.

6. Transfer the finished mixture to sterilized jars, roll up, turn over and leave it until it cools completely.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onion
• 1 lemon
• 1 head of garlic
• 1 bunch basil
• 1 bunch cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 tsp salt

How to cook baked pumpkin adjika:

1. Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.

2. Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

4. Grind garlic, lemon and herbs in a blender into a homogeneous mass.

5. Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Leftover pickles from last year's stocks? Make hot sauce out of them! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 tbsp tomato paste
• 2 tbsp refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch ground black pepper
• 1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

1. Peel and grate cucumbers or chop in a blender. If there is too much liquid, drain.

2. Pass the garlic through a press.

3. Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

4. Stir and leave in the refrigerator for 1-2 hours.published

Natalie Lissy

P.S. And remember, just by changing your consumption, we are changing the world together! © econet

Autumn is harvest time and preparations for the winter and today I propose to cook 2 Abkhaz adjika recipes from red and green peppers.

We will talk about a product that is prepared in the Caucasus and many families have their own recipe for such adjika.

I do not pretend to call my recipe a classic, but just show how I cook it for my family.

Abkhaz adjika It is an incomparably fragrant and tasty concentrated seasoning for many dishes.

As a rule, I use it as an additive to borscht and soups, especially kharcho, when marinating shish kebab, when roasting poultry or large pieces of meat, for cooking tomato or sour cream sauces and other dishes.

On my channel playlist Preparations and conservation» there are other interesting and tasty recipes for winter preparations, look, if you haven’t seen it, link ️ https://goo.gl/Vbkdn8

LIST OF INGREDIENTS

Green adjika

• 1 kg green hot pepper
• 250-300 g garlic
• 100 g fresh basil
• 100 g fresh parsley
• 100 g fresh cilantro
• 100 g fresh dill
• 10-15 g dried basil (1 tbsp)
• 10-15 g dried cilantro (1 tbsp)
• 1 tbsp hops-suneli (15 g)
• 1 tsp ucho-suneli (5-10g)
• 1 tbsp black pepper (15 g)
• 1 tbsp ground coriander (15g)
• 2 tbsp salt with a slide (70 g)

Red adjika

• 1 kg red hot pepper
• 500 g walnuts
• 400 g garlic
• 100 g salt
• 1 tbsp ground coriander (15 g)
• 1 tbsp hops-suneli (15 g)
• 1 tsp ucho-suneli (5-10g)

Abkhaz adjika - 2 recipes from red and green hot peppers - STEP-BY-STEP RECIPE

So, let's get started, let's get started green pepper adjika.

We try to use it first of all, because such adjika contains fresh herbs.

To prepare it, we need green hot peppers.

It is better if he lies in the kitchen for a couple of days, slightly wilts and is not so juicy, but you can also cook from fresh hot peppers.

We also need garlic, and a large bunch of greens - basil, cilantro, dill and parsley.

And what is the Abkhazian adjika without dry herbs and spices?

I have dried basil and cilantro, and spices - hops-suneli, ucho-suneli (aka blue fenugreek), ground coriander, black pepper and coarse salt.

We need to carefully grind all products to a pasty consistency.

Let's start with pepper.

It needs to be washed and dried.

You can remove the seeds from the pepper, so the adjika will be less pungent, but I won’t remove it, but I’ll scroll it in a meat grinder along with the seeds, so I cut off only the stalks from the pepper.

I want to draw your attention to the fact that when working with hot peppers, you need to wear gloves, I will do this when I start to chop it.

I prepared the pepper and now, together with garlic and herbs, it must be scrolled in a meat grinder with the smallest grate.

We pass pepper through a meat grinder, if it is very large - cut it so that it is convenient for you.

Grind food preferably in the fresh air - in the summer kitchen, on the balcony, or at least with an open window.

Following the pepper, we send the peeled garlic to the meat grinder, and I told you how easy it is to peel it in one of the previous videos, I will leave the link in the description.

It is better to use green basil, but I didn’t have this, I took purple, it is necessary to remove coarse stems from it and leave only leaves and young twigs.

We skip cilantro, dill and parsley along with the stems.

You can grind all the products for this recipe not only in a meat grinder, but also with a blender.

After we have ground the pepper, garlic and herbs, mix the mass and add dry spices and herbs - I have dried cilantro and basil, and from spices - hops-suneli, ucho-suneli (but if you don’t have one, add more suneli hops), freshly ground coriander, black pepper and coarse salt, salt in this recipe is at least 100 g per kilogram of pepper.

Once again, mix everything well and again pass the whole mass through a meat grinder.

It is advisable to repeat this procedure 2-3 times in order to obtain the most homogeneous pasty consistency.

We leave it in the kitchen, stirring occasionally, for at least 3-4 days, so that fermentation takes place and part of the liquid evaporates, and then we lay it out in small jars and store it in the refrigerator, there is no need to roll up and sterilize.

Such adjika is called “raw”, it is more juicy, fragrant and valuable in relation to the vitamins it contains, because it is prepared with the maximum amount of fresh ingredients.

And now let's cook red adjika, this recipe does not contain fresh herbs, it is thicker, pasty, oily due to the high content of nuts.

We prepare the pepper, as in the previous recipe - the drier it is, the thicker the adjika will turn out, but it can also be prepared from fresh pepper.

We also need a lot of walnuts, garlic and spices.

We cut off the stalks of red pepper, as well as green pepper, and if you wish, you can remove the seeds, I do not remove them.

I remind you once again that all actions with hot peppers must be done with gloves and, if necessary, in a medical mask.

Pepper is prepared and now it needs to be scrolled along with nuts and garlic in a meat grinder.

I skip the whole pepper, but if it is too large, you can cut it.

Next, we send nuts to the meat grinder, I do not dry them, but this is at your discretion.

You can cook this adjika without nuts, but it is they that reduce the pungency, give it a paste-like oily texture and a special mild taste.

It remains to scroll the garlic.

Mix the crushed mass and add spices - ucho-suneli, hops-suneli, chopped coriander and coarse salt.

Once again, mix everything and again pass through the meat grinder.

Our Abkhaz raw adjika is ready!

Unlike green, it is thicker and more viscous.

We put it in jars and store it in the refrigerator.

So, friends, I showed you two recipes for Abkhazian adjika.

Such adjika retains most of the vitamins, because. remains fresh, it does not undergo heat treatment, it is prepared without sterilization and the addition of vinegar.

Green adjika is well preserved until the next season, and red adjika can be stored for several years, but only in the refrigerator.

I propose to cook and try both recipes for this wonderful adjika, I am sure that you will find a use for it in cooking your favorite dishes and discover completely new tastes.

Hot pepper is a seasonal product, so do not miss the opportunity to make this extraordinary preparation!

I wish you good luck and Bon appetit!

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Abkhaz adjika - 2 recipes from red and green hot peppers - VIDEO RECIPE

Abkhaz adjika - 2 recipes from red and green hot peppers - PHOTO

Every year, at the beginning of autumn, a sacred ritual of preparing adjika for the winter is performed in our kitchen. And if different pickles can be easily neglected, then refuse to cook this spicy snack is just a crime. The thing is that for me, adjika is not just a spicy fragrant snack, but a real medicine during periods of general flu epidemics. That is why every autumn, while my missus conjures over saucepans with fragrant apple jam and puts selected golden mushrooms in jars ;-), I start preparing the best cure for any winter ailment.

This time we will cook not the traditional one, the recipe of which we have already published, but its more fragrant and less spicy variety - green adjika. As a basis for its preparation, we will use fresh, aromatic herbs - cilantro, parsley, dill and purple basil, as well as garlic, walnuts and green hot peppers. But the beauty of this recipe lies in the fact that our appetizer will not be subjected to any heat treatment, which means that we will not only get an exceptionally tasty product, but also keep all the nutrients and vitamins in green adjika that we lack so much in winter .

Ingredients:

• cilantro - 2 bunches;
• Parsley - 1 bunch;
• Dill - 1 bunch;
• Purple basil - 1 bunch;
• Garlic - 2 heads;
• Green hot pepper - 6-7 pcs;
• Walnut - 2 cups;
• Zira - 2 tbsp. l.;
• Coriander 3-4 tbsp. l.;
• Mint - a few sprigs (optional);
• Salt - to taste.

Green adjika recipe

How to cook green adjika:

Step 1

We start cooking by preparing all the ingredients. To do this, wash and dry all the greens and peppers, peel the garlic, wash the walnuts and remove excess debris.

Step 2

In a hot frying pan, quickly fry the cumin and coriander until a characteristic aroma appears. The main thing here is not to overcook. Next, pour the spices into a mortar and grind.

Step 3

In hot green pepper, we remove only the tail, leaving the seeds and partitions. By itself, green peppers are more aromatic and not as spicy as their red counterparts. Therefore, we will need all its sharpness in order to preserve the finished product for many months.

Step 4

We cut all the ingredients and pass twice through a meat grinder. Mix thoroughly, add black ground pepper and salt. To taste, adjika should be slightly oversalted, this is necessary to ensure better preservation of the finished product.

Step 5

We distribute the finished green adjika into jars and store in the refrigerator.

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Caucasian adjika has long settled on the shelves of home refrigerators and pantries.

This is one of the most delicious sauces, which are usually harvested for the winter. Despite the fact that most often homemade adjika is cooked from ripe red tomatoes, the classic version of the sauce has a green color.

The fact is that the very word "adjika" in translation from the Abkhaz means "salt". hot seasoning Caucasian shepherds came up with meat or unleavened cakes. They simply ground traditional herbs (cilantro, tarragon, basil, coriander, dill) and hot peppers with salt.

Today, green adjika allows for various cooking options. For example, in Georgia, walnuts, utskho-suneli or hops-suneli are often added to the base.

In Russia, green adjika is often prepared for the winter by adding bell peppers, apples, unripe tomatoes, celery, basil, dill and parsley to the sauce.

Stunning green adjika is good with fish and meat, bread and vegetables. Based on it, you can create a variety of sauces for main dishes. Green hot sauce can be used as a vitamin dressing for winter cabbage soup and borscht, soups and stewed potatoes with meat.

Green adjika for the winter - general principles of preparation

To prepare green adjika for the winter, you need to grind the main components in such a way that a fairly thick plastic pasty mass is obtained. Herbs and vegetables must be thoroughly washed, all spoiled places and rough stems removed. Greens are first very finely cut, then mashed if possible.

If bell pepper is used in the recipe, the inner partitions and seeds should be removed (they are very hard). What consistency to give the vegetable depends on the desire of the hostess. You can turn a fragrant vegetable into a liquid homogeneous mass or cut into small pieces. Hot pepper should be freed from the stalk. The seeds can be left or removed, and the chili itself can be chopped.

Seasonings and spices are used at will, which leaves a lot of room for creative culinary experiments. Recipes for making green adjika for the winter vary easily. Garlic is crushed in any convenient way.

Salt should be taken only stone, in any case not iodized and not flavored. The size of the fraction does not really matter, although coarse or medium salt is better suited for salting. When using sauce for seasoning first courses, you need to take into account the high salt content in it.

Green adjika for the winter "Fragrant"

Adjika for the winter, cooked with apples, bell and hot peppers, celery and herbs, has a wonderful aroma and a stunning sweet and sour spicy taste. The original sauce can be prepared in just fifteen minutes. It should be served with meat, chicken, fish, vegetables or regular black bread.

Ingredients:

• two bunches of fresh cilantro;
• a bunch of celery;
• two bunches of dill;
• 600 grams of green bell pepper;
• six cloves of garlic;
• a pod of green hot pepper;
• one sour apple;
• three tablespoons of vegetable oil;
• hops-suneli packaging;
• two tablespoons of vinegar 9%;
• a tablespoon of coarse salt;
• two spoons of sugar.

Cooking method:

Rinse greens, dry on a paper towel and finely chop.

Cut the peeled pepper into medium slices.

Remove the skin from the apples, cut out the core and also cut into slices.

Place the vegetables and herbs in a bowl and blend with an immersion blender until the mixture is smooth.

Transfer the mass to a large bowl, salt, add vinegar and sugar, suneli hops and unrefined oil mix well and leave for 5-10 minutes.

Pour the sauce into sterilized jars and seal.

Store adjika in a cold place: refrigerator or cellar.

Green adjika for the winter with celery "Fiery"

Very sharp and burning is obtained "Fiery" green adjika for the winter. Even tender delicate celery does not soften the burning temper of capsicum. Greens, garlic and cilantro give this version of the sauce a true Caucasian character.

Ingredients:

• half a kilo of hot green pepper;
• 250 grams of fresh cilantro;
• the same amount of parsley and dill;
• 50 grams of celery;
• a head of garlic;
• a spoonful of coriander;
• salt.

Cooking method

Peel hot peppers. For work, be sure to wear thin rubber gloves so as not to burn the skin of the hands. Throw away the seeds.

Grind the pepper in a meat grinder or blender.

Chop the greens with a knife, pass through a meat grinder or chop with an immersion blender.

Chop or grate the garlic.

Mix pepper and herbs, add coriander, salt.

Thoroughly mix all the components of the sauce, leave for a few minutes and mix again.

Arrange adjika in jars, cork and put away for storage.

Green adjika for the winter "Abkhazian"

The classic recipe for Abkhazian green adjika for the winter includes hot red pepper, garlic, herbs and salt. The sauce is prepared very quickly and has a wonderful fresh aroma thanks to tarragon, basil, dill and parsley.

Ingredients:

• 200 grams of hot red chili pepper;
• a head of garlic;
• 100 grams of coriander;
• 50 grams of dill and basil;
• 200 grams of parsley;
• 50 grams of tarragon;
• 300 grams of coarse salt.

Cooking method:

Remove the seeds from the hot pepper and cut into pieces.

Sort the greens, remove the stems, finely grate and put in a bowl.

Combine greens and pepper, grind with a submersible blender until a homogeneous mass. The grass should release its juice and turn into a paste.

Sprinkle the mass with salt and mix well.

Divide into jars and store in the refrigerator.

Green adjika for the winter from green tomatoes

The original taste of green adjika for the winter, made from unripe tomatoes, will be appreciated by gourmets. Apples, carrots and a small amount of ripe tomatoes give the sauce a sweet and sour taste. Basil, paprika and suneli hops make adjika savory in Caucasian style. The sauce is perfectly stored at room temperature, as it undergoes heat treatment.

Ingredients:

• four kilograms of green tomatoes;
• two hundred grams of hot pepper;
• half a kilo of red tomatoes;
• half a kilo of green bell pepper;
• three hundred grams of garlic;
• three carrots;
• four sweet and sour apples;
• half a glass of vegetable oil;
• 150 grams of coarse salt;
• 50 grams of the finished mixture of hops-suneli;
• dill, basil and parsley to taste.

Cooking method:

Process green tomatoes: peel, scald with boiling water, cut off the place of attachment of the stalk, cut into slices. Sprinkle with salt and leave for six hours, then drain the juice. So unripe tomatoes will get rid of bitterness.

Skip the rest of the vegetables and apples through a meat grinder, put in an enamel pan.

Scroll green tomatoes separately.

Add suneli hops and salt, then vegetable oil to the apple-vegetable mixture. Mix well and leave for half an hour.

Add chopped green tomatoes to the pot.

Boil the sauce over low heat for about an hour. From time to time it must be stirred so that the mass does not burn.

Two minutes before the end of cooking, add chopped greens to adjika, mix and arrange in prepared jars. Seal and store in pantry or refrigerator.

Green adjika for the winter "Spicy taste"

Very spicy green adjika for the winter is obtained from pepper (Bulgarian and chili), garlic and herbs. Vinegar enhances the flavor of fresh herbs and vegetables while slightly smoothing out the bitterness and pungency. Great option for meat dishes.

Ingredients:

• half a kilo of bell pepper;
• 250 grams of parsley;
• four pods of hot pepper;
• two hundred grams of garlic;
• one hundred grams of dill;
• 50 ml of vinegar 9%;
• a tablespoon of salt;
• two tablespoons of sugar.

Cooking method:

Carefully sort out the greens, getting rid of sluggish, spoiled parts and hard stems.

Chop the parsley and dill as finely as possible.

Transfer the greens to a deep bowl and, using an immersion blender, thoroughly grind for one minute.

Peel the bell pepper, remove the seeds, cut into pieces and add to the dill and parsley. Grind greens and pepper together for one minute.

Add peeled hot peppers and garlic to the workpiece, continue grinding. The consistency should not be too watery.

Add sugar to the sauce, salt, mix thoroughly.

Pour in the vinegar and stir the sauce for one to two minutes to get an evenly colored product of a uniform consistency.

Arrange green adjika for the winter in sterilized jars, cork and store in a refrigerator or cellar.

Green adjika for the winter "In Georgian"

Georgian sauces are distinguished by the frequent use of walnuts. Green adjika for the winter, prepared according to a common recipe, is no exception. Georgian recipe. The sauce is prepared on the basis of dried, not fresh hot peppers. The highlight of the dish is a light aroma of cinnamon. Adjika is perfect as a base for various sauces and stews.

Ingredients:

• kilogram of dry hot pepper;
• fifty grams of coriander;
• three hundred grams of peeled garlic;
• a pound of fresh cilantro;
• two hundred grams of peeled walnuts;
• one hundred grams of the finished mixture of hops-suneli;
• half a teaspoon of cinnamon powder;
• three hundred grams of coarse salt.

Cooking method:

Pour dry pepper with warm water and leave for an hour and a half.

Scroll through the fine grate of the meat grinder nuts, cilantro, garlic and soaked peppers.

Add hops-suneli, coriander and cinnamon to the mixture, salt, mix and arrange in containers or jars.

Store green adjika for the winter in the refrigerator.

• The basis of green adjika is hot pepper. It requires a cautious attitude towards itself, as it has very burning properties. It is necessary to clean and cut the chili pepper with gloves to protect the delicate skin of the hands from burns.
• Caution should also be observed when breathing. It is better to work with an open window, in a well-ventilated area.
• To peel green or red tomatoes, there is a blanching method. Tomatoes need to be cut crosswise at the base and lowered for two to three minutes in boiling water. Remove the fruits with a slotted spoon and immediately immerse in cold water or a plate with water and ice cubes. The contrast of temperatures will make the tomatoes peel easily.
• Salt is an excellent natural preservative. There is traditionally a lot of it in green adjika, so the product has high preserved qualities. Adjika can be stored in the refrigerator for more than a year.
• For better preservation of adjika, it is necessary to sterilize the jars before laying out the finished product. This can be done in a special sterilizer or using a sterilization ring mounted on a pot of boiling water. If the jar is corked with a metal lid, it must also be boiled.
• Green adjika is a storehouse of vitamins needed by the body in winter. The special value of the sauce is that it is usually prepared without heat treatment and save everything beneficial features vegetables and herbs.

by the materials zhenskoe-mnenie.ru

2015-10-19T11:56:16+00:00 adminhomemade preparationshomemade preparations, Caucasian cuisine, sauces and dressings

Caucasian adjika has long settled on the shelves of home refrigerators and pantries. This is one of the most delicious sauces that are usually harvested for the winter. Despite the fact that most often homemade adjika is cooked from ripe red tomatoes, the classic version of the sauce has a green color. The fact is that the very word "adjika" in translation from the Abkhaz ...

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Caucasian cuisine is famous all over the world, thanks to the abundance of spices, seasonings, where Abkhaz green adjika takes pride of place, the recipe of which we will master today. This hot spicy mass, which is based on greens or green hot peppers, perfectly enriches the taste of any dish, giving it special notes.

Any Abkhazian adjika includes hops-suneli seasoning, due to the content of ground spice utskho-suneli (fenugreek), it is this seasoning that gives adjika a characteristic flavor. Adjika contains a large amount of salt, garlic and hot chili peppers. It never gets moldy and is stored in closed jars. Some recipes also add walnuts, cilantro seeds, coriander seeds, and basil.

How to cook green adjika in Abkhazian style

Ingredients:

• 2 large bunches of basil;
• parsley;
• dill;
• cilantro;
• a small bunch of mint;
• 3 large heads of young garlic;
• 3 pods of fresh hot pepper;
• 2 tablespoons of salt;
• walnut oil (can be olive) - 2 tablespoons.

Cooking method:

1. By old recipe, pepper is prepared in advance: it is strung on a thread and hung in a “chain” in a warm room that would be well ventilated. It dries from there for about one month.
2. Then the already dried pepper is removed from the thread, washed well, and all the stalks are cut from it.
3. To get a less spicy adjika, it is recommended to remove the seeds from the pepper.
4. Extracting seeds and stalks from hot peppers should be done with gloves, washing your hands after work, otherwise you can get burned.
5. Wash the herbs thoroughly, peel the garlic, and add to the prepared pepper. In the meat grinder already twist everything together.
6. After twisting all herbs and peppers in a meat grinder, add salt and oil. Then, mix the resulting mass well until completely homogeneous.
7. The last thing left is to put the finished adjika into clean jars and twist. You can store it both in the refrigerator and in the cellar, because garlic is considered an excellent preservative and will preserve the product.
8. You can eat adjika with everything that is on the table. This is an excellent seasoning for traditional Abkhazian dishes, chakhokhbili, stews, porridges, and even salads, pasta and fish.

Raw green adjika

Ingredients:

• parsley
• celery
• hot pepper
• garlic
• dill
• vinegar
• boiled salt

Cooking method:

1. The first step is to get the most fresh and young bunches of all the required greens. It is also important to collect dense fleshy pods of hot green pepper, which will play an important role in shaping the taste of adjika.
2. Rinse greens under running water. cold water and lay it out on a flat surface to dry. We simply peel the garlic and put the cloves in a deep bowl for now. We free the pods of hot pepper from seeds and stalks, also wash them, while working with gloves.
3. At this stage, we need to carefully grind all the ingredients to a homogeneous state. The easiest and most convenient way to do this is with a meat grinder, but a small blender will do. In portions, we grind part of the greens with pepper pods and garlic cloves: this way the ingredients are not only chopped, but also immediately mixed together.
4. Salt the resulting mass to taste and mix thoroughly again, then make a small depression in the center as shown in the photo. Pour vinegar into a bowl with future adjika, stir it with green juice, and then with all the ingredients.
5. We leave the mass to brew for the next couple of hours, after which we transfer it to prepared dry-sterilized glass jars and roll them up with tin lids. Raw adjika from parsley in the simplest and most delicious recipe ready for the winter.

Ingredients:

• Hot red pepper 6 - 7 pods;
• Sweet bell pepper 800 - 1000 grams;
• Fresh parsley - 0.5 kg;
• Garlic - 0.5 kg;
• Salt 90 - 100 grams;
• Sugar 200 - 250 grams;
• Dry adjika (Abkhazian) 1 - 2 tbsp. spoons (optional)
• Acetic essence (70%) 3 - 4 tbsp. spoons;
• Vegetable oil (odorless) - 300 ml;
• tomato paste ( good quality) - 1 kg;
• Basil or cilantro to taste and desire.

Cooking method:

1. Let's start the process of making adjika by washing all the ingredients. Parsley greens should be washed in plenty of water, remove debris, shake off the water.
2. Rinse and remove seeds and stem.
3. Peel off the garlic cloves.
4. Bulgarian and red hot peppers need to be washed and the stalk removed. I used hot pepper along with seeds, so adjika turned out to be more spicy. If you want to reduce the spiciness, then remove the seeds from the pod.
5. Now the meat grinder or blender comes into operation, we pass all the ingredients through a meat grinder with a large grate or grind with a blender until a homogeneous slurry.
6. Add tomato paste, salt, granulated sugar, vinegar essence, vegetable oil to the vegetable mass and mix everything thoroughly. We try, add salt or sugar to taste. According to my taste, I added a dry mixture to the composition of adjika - Abkhazian adjika, for a greater taste and aroma.
7. For a closer approximation of the green adjika recipe to the original Caucasian recipe, we recommend adding cilantro or basil to the composition of the ingredients to your taste.
8. With such adjika, any meat dish will sparkle with new colors and open up from a new side.
9. Arrange adjika in clean and dry jars and close with clean lids. Store parsley and bell pepper adjika in the refrigerator.
10. Thanks to such homemade preparations, the taste of hot and green summer will stay with you all winter and on a cold winter evening, you can easily find something to serve this original adjika.

Abkhazian adjika with parsley

Ingredients:

• parsley - 250 grams,
• dill - 100 grams,
• Bulgarian pepper - 500 grams,
• hot pepper - 4 pieces,
• garlic - 200 grams,
• vinegar - 50 milliliters,
• salt - 1 tablespoon,
• sugar - 2 tablespoons.

It will turn out 800 milliliters of green adjika, just convenient for packaging in two cans of 400 milliliters each.

Cooking method:

1. The degree of freshness of greens should correspond to the indicator "only from the garden." The same requirements apply to pepper and garlic.
2. Parsley and dill are washed, sorted out. Remove all sluggish and yellowed twigs. The stems are used in adjika, but it is better to remove the hard “woody” areas.
3. The best blender can't handle herbs without first grinding them. A centimeter cut of parsley and dill will be acceptable.
4. Greens are placed in a deep bowl, chopped with a blender at medium speed. No need to strive to turn the greens into a liquid sauce, the mass should just become a little softer. Blender time is 1 minute.
5. Sweet peppers are peeled, broken into pieces large pieces thrown into a bowl with herbs. Turn the blender back on for one minute at the same medium speed. Such a gradual introduction of ingredients allows you to get a good consistency of adjika. If you mix all the products at the same time, the mass will turn out to be watery, it will be difficult to spread it on sandwiches.
6. Peel hot peppers and garlic, grind these ingredients together with herbs. Pepper should be large, in raw adjika it will become one of the natural preservatives. Do not be afraid of the sharpness that will appear in the initial taste. Over time, the vinegar will balance the flavor components, the presence of hot pepper will seem moderate.
7. Salt and sugar are added to adjika, the mass is stirred.
8. Vinegar is poured, adjika is kneaded for one minute so that the vinegar is evenly distributed. Pot-bellied barrels are prepared, the dishes are pre-sterilized. Adjika is laid out, sterile caps are screwed.
9. Raw adjika can be stored in the cellar if it is maintained at a cool temperature in all seasons. In the absence of a cellar, green adjika will have to be “settled” on the shelf of the refrigerator. Delicious, spicy adjika for the winter is ready.

Adjika for the winter with parsley and chili

One of the ancient recipes is the preparation of a sauce using hot peppers. Since ancient times, the entire grinding process was carried out on a special stone. Such a device was in every Abkhaz yard, where an older woman prepared a fragrant seasoning. Today, all grinding is carried out using a meat grinder or blender, but in distant villages you can still find wonderful stones with a fragrant surface. The recipe for adjika from parsley with chili is quite simple.

Ingredients:

• Garlic - 0.5 kg.
• Chili pepper - 1 kg.
• Extra salt - ¾ cup.
• Dill in seeds.
• Parsley greens - 0.3 kg.
• Cilantro - a bunch.
• Seasoning "Khmeli-Suneli" - 1 pack.

Cooking method:

1. A pinch of coriander and cumin. This set of components is classic. But it can be supplemented with your favorite spices, herbs and herbs to taste.
2. After all, parsley adjika can be prepared with any changes. So, if there are no spicy lovers, it is permissible to replace chili with ordinary sweet pepper.
3. The vegetable you have chosen should be cut, seeds removed (this is important, because they can give adjika bitterness), chop, add finely chopped greens, mix.
4. We pre-fry all the spices until the aroma appears, grind them in a coffee grinder or crush them in a mortar. We mix all the ingredients.
5. We leave the mass to infuse for a couple of hours. Then we lay it out in a prepared, sterilized container.

Green Abkhaz adjika

Ingredients:

• parsley - 1 kg;
• dill greens - 400 g;
• sweet pepper - 2 kg;
• hot pepper - 16 pcs.;
• garlic - 400 g;
• vinegar 9% - 200 ml;
• salt - 4 tbsp. spoons;
• sugar - 8 tbsp. spoons.

Cooking method:

1. The process of preparing this delicious seasoning is quite simple. We sort, wash the greens.
2. It should be washed very carefully, since we will not cook or sterilize canned food. Preservation will ensure a large amount of hot pepper and garlic.
3. Finely chopped greens are sent to the blender bowl, chop well. We free the washed sweet pepper from the seeds, cut it, add it to the greens, and continue to chop. Prepare garlic and hot peppers.
4. If you want adjika to be more spicy, you can leave the seeds of hot peppers intact.
5. Grind the greens together with garlic and hot pepper until mashed. Now adjika needs to be seasoned with vinegar, salt, add sugar.
6. After thorough mixing, we lay out the adjika in dry sterile jars. Rolled jars are best stored in the refrigerator.
7. The following recipe contains quite a lot of celery leaves. And horseradish leaves will not only add spice, but also allow you to keep adjika from parsley for a long time.

home adjika

Cooking with fresh vegetables is a pleasure, and if you add greens to them, then the mood will instantly rise from this aroma and cooking will turn into pleasure. To prepare this treat - we need a meat grinder, it will help turn all the vegetables into a uniform consistency. If you want to make adjika more presentable, then it is better to use a grater and a knife.

Ingredients:

• Parsley root - 0.4 kg;
• Tomatoes - 0.5 kg;
• Apples - 0.3 kg;
• Hot pepper - 5 pieces;
• Bulgarian pepper - 0.5 kg;
• Carrots - 0.4 kg;
• Mustard - 0.1 kg;
• Vinegar - 10 tablespoons;
• Salt - 2 tablespoons;
• Tomato paste - 3 tablespoons;
• Parsley greens - 0.1 kg;
• Green basil - 0.1 kg.

Cooking method:

1. First, we need to prepare the vegetables, rinse under running water and dry.
2. Peel the parsley root, carrots, apples, sweet peppers and tomatoes (without the peel, they will “give up” their taste faster, and it will be more pleasant to eat them).
3. Grate vegetables, cut tomatoes and peppers with a knife (as your imagination allows you).
4. Chili peppers should be peeled carefully (after that, wash your hands well so that it does not get into your eyes), then it should be cut into long strips.
5. Pepper gives all its sharpness to grains, therefore, by cutting off the top and cleaning it so that they do not touch the walls much, you will remove the excess sharpness, and at the same time, preserve its taste and aroma. This will make the sauce less spicy.
6. Chop parsley and basil with a knife and crush a little with your hands.
7. After that, put all the products in a saucepan, add salt, vinegar, mix well and put on a slow fire.
8. After boiling, boil the mass for 20 minutes (do not forget to stir occasionally).
9. We add mustard, tomato paste to boiling adjika, which will give a bright color and a slight sourness to the dish.
10. Boil for five minutes, arrange in jars and roll up.
11. Delicious homemade adjika is ready, it should be infused for a day or two, after which it will be ready for use.

Green adjika in Abkhazian

Ingredients:

• Celery - 5 bunches (600 g)
• Cilantro - 5 bunches (400 g)
• Parsley - 4 bunches (200 g)
• Hot pepper, green - 12 pieces (400 g)
• Garlic - 4 heads (200 g)
• Salt - 80-90 g
• Ground black pepper - quite a bit, lightly sprinkle the surface of the mass
• Also welcome missing in my recipe
• mint - 1 medium bunch
• Walnuts (ground) - 0.5 thin glass
• Note: Bundles, pieces and heads are medium in size

Cooking method:

1. Sort and clean greens.
2. Rinse thoroughly, after soaking briefly in cold water (10-15 minutes).
3. Spread out on a dry cotton cloth to get rid of excess moisture.
4. Meanwhile, peel the garlic.
5. Remove stem and seeds from peppers.
6. IMPORTANT! For those who do not have experience cleaning hot peppers, you need to protect your hands with gloves or fingertips! If you have purchased the “correct” pepper, when your fingers come into contact with its pulp, they will get a dry burn and, after a while, they will burn unbearably painfully and for a long time!
7. Grind all prepared components using any unit that is familiar and accessible to you (blender, electric meat grinder ...). I use a rarity (see picture).
8. Salt and pepper the ground mass, carefully move it, arrange it in jars of a convenient capacity and put it in the refrigerator for untimely storage.
9. Green adjika can be used as an independent seasoning for ready-made meat dishes, as well as added to stews, soups and sauces.

Ingredients:

• Green pepper (hot) - 200 grams
• Tarragon - 50 grams
• Cilantro - 50 grams
• fresh mint - 5–7 sprigs
• Walnut - 100 grams
• Garlic - 2 heads

Cooking method:

1. Wash green pepper, remove seeds and membranes.
2. Wash and dry fresh herbs.
3. Calcinate walnuts in a dry frying pan or in an oven preheated to 180 degrees for 5-7 minutes, stirring constantly so as not to burn.
4. Separate two large heads of garlic into cloves and peel.
5. Pass all the ingredients through a meat grinder with a fine nozzle.
6. Salt spicy nut-vegetable puree.
7. Arrange the finished green adjika in sterile jars, store in the cold.

Abkhazian burning green adjika with nuts

There are dozens of recipes for cooking adjika in Abkhazian cuisine, and each housewife has her own recipe. Almost no festive event is complete without this dish on the table. On the Black Sea, as a souvenir, you can find whole sets of various Abkhazian adjikas and spicy mixtures for cooking almost any dish.

Ingredients:

• Garlic - 3 heads
• Hot green pepper - 4 pods
• Walnut (peeled) - 5 cups
• Green cilantro - 600 gr.
• Tarragon greens - 200 gr.
• Mint greens - 1/3 cup
• Parsley greens - 2 bunches
• Dill greens - 2 bunches
• Salt (coarse) - to taste

Cooking method:

1. Clean all greens from sluggish and dry twigs. Rinse under cold water pressure. Drain in a colander and leave for a while until all excess moisture drains. Transfer to a towel, which will finally free the greens from the water.
2. We free the hot green pepper from the stalk. Cut lengthwise and remove seeds. We cut in half. Rinse under cold water and spread to the greens on a towel to dry. Peel the garlic, rinse, put on a towel.
3. Now that all the ingredients are prepared, let's move on to the final part. Previously, an ordinary sharp knife and a mortar were used to grind food, in which the food was finally crushed. Nowadays, we can take a meat grinder with a very fine grate for such a thing or use a blender. It is best to take a blender. Coarsely chop the greens, mix and fall asleep in a blender, add walnuts, garlic and pepper. Grind all products to a state of homogeneous mass. Let's try for spiciness, add salt. Mix again. If everything suits, then you can transfer to a glass container for storage.
4. Spicy green Abkhaz adjika with walnut should be stored only in a glass container, with a tightly closed lid and in a dark, cool place. A refrigerator is best. Before use, let the adjika brew - 3 days will be enough.
5. In addition to greens, spices with seasonings are sometimes added to adjika - allspice, cloves, suneli hops, but this is a personal matter for everyone. Abkhazian green adjika goes well with meat dishes and game, gives a special taste to cheese dishes, and simply makes any table bright and festive.

Classic adjika green

Ingredients:

• we take bitter dry pepper 0.5 kg;
• coriander (cilantro), dill, parsley seeds;
• peeled garlic - 1 kg;
• hops-suneli - 500 g;
• coarse salt is suitable in the amount of 1.5 cups.

Cooking method:

1. When choosing the ingredients for the Abkhazian seasoning, pay attention to the aroma.
2. Herbs, spices, everything must smell amazing, otherwise the seasoning will turn into an ordinary spread. Real adjika from Abkhazia has a special taste and smell.
3. The cooking process begins with the preparation of hot peppers. It must be poured over with boiling water, and then cleaned. To clean means to remove the seeds. If this is not done, then it will be difficult for a city dweller to eat Abkhazian adjika. Dry pepper is subjected to this treatment, and the drier it is, the better.
4. If you purchased fresh, then it is washed with water and laid out in one layer on a wide dish so that the fruits do not touch each other. In this position, pepper is left for 3 days.
5. The sun's rays should not fall on the spread out pods.
6. After the allotted time, the pepper is peeled from the stalks, cut and the seeds are removed. All these operations are done with gloves. Read more:
7. The garlic is ground, after removing the husk.
8. Seeds of coriander (cilantro) and other plants should be ground in a mortar.
9. The released essential oils will give the seasoning a special aroma.
10. All components are once again passed through a meat grinder together to achieve a homogeneous mass.
11. Lastly, salt is added and mixed.
12. Now the mass is left for 24 hours, then laid out in small containers for convenient use.
13. Such a recipe for cooking from fresh pepper is not suitable for canning Abkhazian adjika for the winter. The seasoning only lasts for a few days.