Description
Georgian adjika with nuts is not at all what adjika represents in our understanding: most people know it as a spicy tomato sauce with herbs, clove buds, various types of peppers, garlic and other components that change the density of the sauce.
The traditional adjika recipe assumes that during the manufacturing process, the culinary specialist will get a spicy and very spicy dark brown paste, slightly sour in taste, which symbolizes Georgian cuisine as a whole. It is this spicy mixture that is used in the country of origin for cooking dishes, in particular, roasting meat, and it gives a unique taste and aroma, conveys the air of the free mountain plateaus of Abkhazia.
All components are traditional for Georgia by the nature of growth, they are also available for sale in any region, and some spices, such as cilantro and dill, grow in sufficient quantities in summer cottages.
A large amount of cilantro and coriander, as part of the mixture, can change the taste of any dish beyond recognition, give flavor to many components. Coriander has long been used in our baking rye bread, it is able to give a cooling taste and a magical smell to the crust. A spicy mixture of hops-suneli can be purchased at any grocery store or supermarket. Ideally, Georgia should be the country producing dry seasoning, but there are many domestic brands that produce spices, the quality of seasoning of which is no different from the real Georgian one.
Hot red pepper and garlic are traditional in our cuisine, they are familiar to us, and are widely used in cooking, because we love the piquancy and spiciness with which they saturate food. We use adjika with nuts and hot pepper to prepare a kind of tomato sauce. It turns out very tasty, goes well with any protein dishes, awakens the appetite well. We suggest you use a simple step-by-step recipe with a photo to cook excellent, spicy Georgian adjika with walnuts at home. This process will not take you much time and the result will please you!
Ingredients
Georgian adjika with nuts - recipe
Rinse hot pepper in running water and dry on a paper towel, repeat the same operation with bell pepper and dill. We take out the core and seeds from the bell pepper, and cut it in half - we need only one part of it for the entire serving of adjika, this is about 50 grams. Peel the garlic. We also take out the core and seeds from each hot pepper. Wash your hands to avoid accidentally rubbing your eyes and causing irritation.
Pour the finished dry seasoning into one container and mix.
We will grind the coriander in a mortar, then we will grind the walnuts, gradually adding them to the coriander - an oily mixture should be obtained, with a pleasant smell of spicy nuts. Grinding is definitely necessary in a mortar, this is a little secret in which a piece of soul is invested.
We load hot and Bulgarian pepper into the blender bowl. With one click, we bring them to a pasty state. We add a little table vinegar, diluted in a ratio of 1 to 3, that is, for 1 teaspoon of vinegar, 3 teaspoons of pure water.
Cut the dill and add it to the blender bowl and chop.
After mixing, the liquid part of adjika acquires a slightly brownish tint.
Pour the resulting mass into a clean, necessarily ceramic deep plate.
Add the dry components of adjika - mixed ready-made seasonings, and mix thoroughly until a mass of uniform consistency and one shade is obtained.
We get just such a paste of a beautiful brown color and with an amazing, slightly pungent smell.
Add grated walnuts with coriander and garlic squeezed through a press. Stir until the garlic and nuts are completely dissolved in the paste. You will have to mix for a long time until the adjika acquires a rich shade and a uniform structure. Grinding by hand is just that mandatory action, without which it will not be possible to achieve the desired result. The total cooking time for adjika will take you about 60 minutes.
Adjika, which is ready to use, has the consistency of soft butter, a shiny structure and a pleasant spicy aroma. You can store for a long time in the refrigerator in a tightly closed jar.
Burning, spicy and fragrant Georgian adjika is a versatile and very tasty homemade preparation. Due to the greater concentration of salt and hot pepper, Georgian adjika does not require conservation and can be stored in the refrigerator for months.
In the old days, "real Georgian adjika" was brought from a trip to Georgia by relatives and friends as a gift. Now the windows of supermarkets and market stalls are full of various varieties of Georgian adjika, for every taste. But, of course, homemade Georgian adjika is always tastier. At least that's what my neighbor, who was born and raised in Tbilisi, told me. It never crosses my mind to doubt her words - adjika is tastier than cooked according to her recipe, I have never tried.
To clear my conscience, I nevertheless looked through dozens of pages on the Internet, shoveled through a bunch of forums and made sure that there is no only true adjika recipe carved in stone. There are many options for preparing “real Georgian adjika”, because each family has its own culinary secrets and tricks, and each option is beautiful and tasty in its own way.
Let's get started and cook fragrant and spicy Georgian adjika!
Prepare the ingredients according to the list.
Also, do not forget to prepare and continue to work only in rubber gloves to protect your hands from scalding pepper.
Rinse the peppers, dry and remove the seeds. If desired, the seeds can be left, but get ready for the fact that in this case the adjika will be burning, like red-hot lava. Sometimes, to reduce the spiciness while maintaining volume, one sweet bell pepper is added, but this is an unconventional technique.
Chop up the peppers as much as you can. Preferably to a homogeneous pasty state.
Drain the juice that stands out.
Roast the nuts in a frying pan until a persistent nutty flavor appears.
Mince the garlic, nuts and cilantro. If you do not like cilantro, you can partially replace it by adding parsley. True, there is no special need for this, in the finished adjika, cilantro opens up from a completely new side, and even I, its ardent opponent, eat adjika with cilantro with pleasure. Also, sometimes a little dill and basil are added to adjika.
Combine ground pepper and walnut-garlic paste.
Add salt and spices. Spices - perhaps one of the nuances of cooking adjika, which causes the most heated debate.
Here, as always, there are two camps - minimalists and maximalists. Minimalists believe that from spices it is permissible to add only coriander (in seeds or freshly ground), and what is there, in their opinion, it is not necessary to add nuts to adjika. Maximalists, on the contrary, believe that there should be spices! And in addition to coriander, they also add ucho-suneli (fenugreek), hops-suneli, kondari (savory). In this matter, I am on the side of the maximalists, I add a little of all of the above, but in principle this is a matter of taste.
Mix adjika well with a wooden or plastic spoon. Leave at room temperature for one to two days, then divide into sterilized jars and refrigerate for later storage.
Georgian adjika is ready! Enjoy your meal!
Adjika in Georgian is an original seasoning that has deservedly been liked by gourmets all over the world and is currently used in a variety of dishes of national cuisines. This seasoning is used to add spice to various side dishes, and is also served with fish and meat.
Classic adjika in Georgian (raw)
To prepare adjika according to the classic Georgian recipe, 3-4 pieces are taken for 1 kg of tomatoes. chili peppers, 250 g of sweet pepper, 125 ml of vinegar (you can use wine), a head of garlic and salt. From the specified number of products, almost a liter of finished adjika is obtained at the output.
Before cooking, the vegetables are thoroughly washed and the stalks are removed, and the core is cut out from the bell pepper. Garlic is peeled and ground in a meat grinder along with vegetables. At the very end, chili peppers are passed through a meat grinder and everything is thoroughly mixed together. The finished mixture is poured with vinegar, salt is added and mixed well again.
Classic adjika can be stored for a long time in an ordinary glass jar. The jar should be kept in the refrigerator, cellar or other cool place.
Georgian adjika with tomatoes and sour apples
To prepare this spicy sauce for 1 kg of tomatoes, you will need the following products: 2-3 sour ("Antonov") apples, 3 carrots, 4-5 bell peppers, sunflower oil - half a glass, garlic - 1 large head, cilantro - a small bunch, a few teaspoons of dry tarragon greens, hot pepper pod, salt.
Washed tomatoes are cut into pieces, carrots are washed and peeled, apples are peeled. Hot and sweet peppers are washed and the seeds are removed, the garlic is peeled. All ingredients are ground in a meat grinder or in a food processor. If desired, they can be rubbed on a grater.
When the preparatory work is completed, the resulting mass is well mixed, transferred to a saucepan and poured in salt, tarragon and chopped cilantro. The pan is put on fire and adjika is boiled, continuously stirring for 40-50 minutes. The hot sauce is cooled, laid out in small jars, corked with parchment or cloth and stored in the refrigerator.
Georgian chefs advise putting ready-made adjika into jars not immediately, but after it has been in the pan for 10 days. At the same time, it must be stirred every day with a wooden spoon so that the jars do not subsequently explode.
Have you ever tried real Georgian adjika? No, not from tomatoes. Many people think that adjika is a tomato sauce, but traditional Georgian adjika is made from hot peppers. It is this adjika recipe that I offer you. Watch the video or read the recipe with photos.
Spicy Georgian adjika wonderfully complements many dishes. I love cooking with adjika. I also add adjika to soups and main dishes.
Ingredients
- Hot capsicum - 200 g. It can be red, it can be green. The main thing is sharp!
- Garlic - 1 head. Not a tooth, but a head!
- Dried basil - 2 tablespoons
- Dried dill - 1 tablespoon.
- Ground coriander - 1.5 tablespoons. I use whole beans and grind them myself in a coffee grinder. Such coriander is much more fragrant than the one that is already sold in ground form.
- Utskho-suneli (aka fenugreek, fenugreek, shamballa) - 2 tablespoons of dried herbs or 1 tablespoon of ground seeds.
- Fresh basil - a bunch.
- Fresh cilantro - a bunch.
- Salt - how much can dissolve in adjika.
- Additionally, if desired, you can add a little bell pepper. In this case, I don't add it.
How to cook Georgian adjika from hot pepper
First, we process the pepper. We cut off the stems. Cut the peppers in half and remove the seeds from them. Try not to touch the pulp of the peppers, so as not to burn the skin. Hold the pepper by the skin. Alternatively, thin latex gloves can be used.
We clean the garlic from the husk and cut off the tips with the roots.
Grind the coriander in a coffee grinder.
Put pepper and garlic in a blender.
Add dried spices: marjoram, basil, dill, ucho-suneli, coriander. Grind everything in a blender.
The mixture turns out to be rather dry, so we add fresh herbs - cilantro and basil. We continue to grind.
Now add salt to the spicy adjika. Salt is added to the eye, gradually. Add a couple of tablespoons and mix. Watch how the salt dissolves. When grains of salt cease to dissolve in adjika, we no longer put salt. Adjika is ready!
We put it in jars for storage. Banks do not need to be sterilized. Such adjika is stored in the refrigerator for a long time - several months.
Add it to your food carefully and in small quantities! Adjika is very spicy and contains a significant amount of salt, so it can be added to food instead of regular salt or simply reduce the portion of salt.
Authentic Georgian adjika is the right combination of salt, spices and herbs that can emphasize the flavor palette of any meat dish. In addition to being used directly as a sauce, spicy adjika can act as a quick and tasty marinade that can be easily prepared for future use. We will talk about some recipes for Georgian adjika later.
Real Georgian adjika - recipe
The original adjika recipe is not designed for the faint of heart or those suffering from digestive problems, since it consists of hot peppers for the lion's share, supplemented with a huge amount of garlic and salt. Such a fiery dressing can be stored even without additional sterilization of the container: they are laid out in clean jars, poured with a thin layer of oil and left in a cool place until needed.
Ingredients:
- hot chili pepper - 980 g;
- garlic cloves - 90 g;
- vinegar - 35 ml;
- a handful of green cilantro;
- sweet red pepper - 440 g;
- - 1 teaspoon;
- sea salt - 235 g.
Cooking
Three days before the start of cooking, hot peppers should be put in the sun and left to dry slightly. After a while, peel the pods from the stalks and remove all the seeds, without forgetting to protect your hands with rubber gloves. Randomly cut the walls of the peeled fruits together with sweet pepper and send them to the blender bowl. Next put the peeled garlic cloves, coriander, salt and a good handful of cilantro. Pour in the vinegar and turn all the ingredients into a pulp. A similar procedure can be performed using a blender, or manually, if you have enough strength and patience.
Georgian adjika with nuts for the winter - recipe
Ingredients:
- hot pepper - 510 g;
- garlic - 5-6 heads;
- walnuts - 120 g;
- cilantro greens - 340 g;
- ground coriander - 1 teaspoon;
- sea salt - 35 g.
Cooking
Wearing rubber gloves, cut off the stems from the peppers and remove all seeds. Put the walls of the fruit in a blender bowl, add garlic cloves, dried and thoroughly peeled walnuts, as well as herbs and coriander with salt. Grind everything into a paste.
Pour boiling water over jars for blanks and spread hot sauce over them. Cover the adjika with vegetable oil by a centimeter, then roll up the jars and store in a cool place.
Spicy Georgian adjika with tomatoes - recipe
Adding tomatoes to a traditional recipe is unacceptable, however, if you want to make a sauce with a mild spiciness, then this option will be ideal.
Ingredients:
- tomatoes - 980 g;
- garlic cloves - 12-15 pieces;
- hot pepper - 420 g;
- sweet pepper - 220 g;
- salt - 15 g.
Cooking
Peel the sweet peppers and tomatoes from the seeds, and puree the walls of the fruits in any convenient way along with hot peppers and garlic. Add salt to the vegetable puree and pour it into a wide bowl. Leave the adjika to ferment for 4-5 days, stirring daily to release the gas. Pour the fermented sauce into jars, cover with a layer of oil and store, covered with a lid, at any temperature.
Ingredients:
Cooking
After cleaning both types of pepper, chop the walls of the fruit by passing them through a meat grinder. Add pureed garlic cloves, chopped herbs, crushed nuts in a mortar, vinegar and suneli hops with salt to the gruel of peppers. Whip all the ingredients together again and pour the adjika into a clean container. After a couple of days, the sauce can be tasted.
