Georgian adjika with tomatoes. A recipe for a hot spicy sauce that is used in cooking to flavor meat and fish dishes. Adjika is prepared from hot red pepper, garlic, fresh herbs and Georgian spices. By appearance and the consistency of adjika is very similar to Italian red pesto sauce. In this recipe you will learn how to cook adjika with tomatoes.
Ingredients
- 3 kg tomato,
- 1.5 kg sweet red pepper,
- 250-500 grams of bitters capsicum,
- 200 grams of garlic,
- 2 tablespoons cilantro (dried coriander),
- salt.
Preparation
Wash the peppers and place them on newspaper, leaving them to dry overnight. The next day, remove all seeds from the hot pepper. Be sure to wear gloves to avoid burning your hands. The seeds can be saved, dried and used in other Georgian recipes.
Remove all seeds from sweet bell red peppers.
Peel the garlic.
Wash the tomatoes and remove the skin.
Pass bitter peppers, bell peppers and tomatoes through a meat grinder.
Chop the garlic.
Add dried cilantro and salt (to taste). Mix all ingredients thoroughly (with your hands and gloves).
Adjika is ready, you can serve it as a seasoning for meat and fish dishes. Adjika with tomatoes is also used in cooking, when preparing Georgian dishes, especially chicken dishes.
A spicy mixture of many ingredients - adjika - is an invention of Caucasian chefs. The cuisine of mountain peoples is replete with hot spices and seasonings, which other peoples began to use after trying Georgian or Abkhazian dishes.
Queen of condiments
Adjika is the main seasoning on the tables of the peoples of the Caucasus. Depending on the recipe, it can be powdered or paste-like, as well as in the form of a sauce from fresh vegetables and spices.
Adjika is originally a spicy seasoning. Its composition, and therefore its severity, may vary. Then adjika turns out different colors: Available in brown, red, orange and green. Each of these types adds heat and sweetness or heat and bitterness to the dish. For any hot dish and even snacks, you can prepare original adjika.
Where she came from
Adjika is of Abkhaz origin. There this word means “salt”. When pronouncing “adjika”, Abkhazians mean salt and pepper - the main components of adjika.
Adjika was invented in the mountains by shepherds herding sheep. Their owners gave the shepherds salt with them, so that they added it to the food or water of the sheep, then the animals ate more grass out of thirst, which means they got better. Shepherds were forbidden to touch the salt, using it for anything other than feeding the sheep. To prevent the shepherds from coveting salt, their owners mixed it with pepper and cumin, thinking that this would not be successful with the shepherds.
But it turned out the other way around. Thus, shepherds modified pepper salt, adding other components to it that only improved dishes. No matter how stupid it may sound, adjika gradually became the adjika that everyone knows, and since then its mandatory components are salt and garlic, and other dry herbs and spices are added depending on the recipe and the region where the dish is prepared.
Main component
Dry adjika consists of many herbs and spices. The main thing is to know exactly how to mix the components. Adjika (hot) contains red pepper, and there is a lot of it there. It turns out it's very tasty!
The basic recipe from which delicious dry adjika is obtained includes several essential ingredients, and salt is not the main component, surprisingly. The first violin is played by red pepper, the spiciness of which creates a familiar taste, as anyone who has tried classic adjika knows.
Don't forget about one of the most famous Caucasian spices - suneli hops. This is an indispensable component that dry adjika contains. This is a multi-component spice: as many herbs as are included in suneli hops are even difficult to find individually. Nowadays it is sold already in the form of a mixture of the right ingredients, and you only need to add it to the dish.
Caucasian women ground spices for adjika on a special stone. Now all you need is a kitchen mortar to make Georgian adjika - a dry mixture of aromatic spices and herbs.
The consistency of the seasoning ground on a stone turned out to be suitable for spreading it on pita bread or other bread products.
No tomatoes
Adjika in the Caucasus is eaten with almost all dishes, even sometimes with desserts.
By the way, they never put tomatoes in real adjika. This is a Russian innovation that has turned a national snack akin to eggplant caviar.
Forget about tomatoes when you decide to make classic adjika.
In addition, adjika can be prepared from dry herbs and spices - the result will be dry adjika. It will perfectly complement any of your meat or fish dishes.
And if you take freshly picked herbs and spices, you get spicy and fresh adjika. Add it to rice or a side dish of beans. Believe me, it's very tasty.
Gives adjika a red color, and great amount fresh herbs, most often cilantro, which takes up half of the total volume of the sauce, gives it a green color.
Why breed adjika?
Now you already have prepared dry adjika. How to dilute it and with what to make a sauce or paste like tomato? Simply take water and pour into your mixture until it reaches the desired consistency. You can replace the water with red wine or wine vinegar, then your adjika will turn out piquant and suitable for a festive feast.
The peoples of the Caucasus cannot imagine their lives without adjika. Residents of Georgia and Abkhazia argue among themselves who took the lead in the invention of this outstanding sauce.
By the way, the recipes for Abkhazian and Georgian adjika are different. Cinnamon was never put in the first one, but Georgians are used to preparing adjika by adding such a dessert seasoning to it.
According to residents of the Caucasus, adjika improves health, from the digestive system to male power. This is not surprising, considering how many vitamin supplements are included in this sauce. What is the price of garlic alone, famous for its medicinal properties?
Basic recipe
Still, as you can see, dry adjika is very popular. Any Caucasian housewife will tell you how to cook it. But you can enrich yourself with knowledge at home. Here is a dry one that is easy to try.
For thirty hot peppercorns, take one and a half or two heads of garlic, a spoonful of salt, two tablespoons of cumin, four tablespoons of coriander seeds, one tablespoon of dry dill and two tablespoons of suneli hops. Mix everything and pound in a mortar. That’s all the wisdom in preparing such a seasoning as dry adjika, the recipe for which, given above, is basic, and you can vary the components according to your taste, adding whatever spices you want.
Don’t forget that when using fresh vegetables and herbs, you will first have to fry them all in a frying pan in a small amount of oil, and then mix them together, adding or not adding water (the thickness and pungency of the adjika depends on this).
Additional Recipe
So, take approximately 600 grams of ground hot red pepper, 4 tablespoons of dry coriander mixture, 2 tablespoons of dill seeds, and 2 tablespoons of hop-suneli seasoning. In addition, you should add salt to taste. Don't forget to stir. So we prepared dry adjika!
Hurry up to prepare
You already know what kind of seasoning dry adjika is. You also know how to dilute it, so feel free to start preparing the queen of Middle Eastern seasonings, the queen of the Caucasian feast.
Take more pepper, maybe sweet pepper, if you plan to serve fresh sauce, don’t even think about adding tomatoes, adjika will get its rich red color from red pepper, and you will maintain the authenticity of the seasoning.
Prepare dry adjika the way you like, because you can put as many herbs and spices in it as you wish. For you, it can come out fiery-spicy, suitable for hot dishes, or mildly spicy, or sweet-spicy, or with rich herbs, or with a prevailing aroma of garlic, or with a complex inflorescence of spices. Anything she can be. The main thing is that it is based on basic recipe, this adjika will be perfect.
As many as there are housewives who prepare it.
Find your recipe and remember that you can’t do without experiments!
Step 1: take dry hot red pepper.
Georgian adjika can be of two colors: red and green. The color of the seasoning depends on its composition. In red adjika, the main ingredient is hot red pepper, which gives the adjika its color. So, take dry hot red pepper and carefully place it on the cutting board cut off with a knife at the pods of the stalk. Further, shake out The pepper has seeds and place it in a bowl. Then add pepper warm water and leave for three hours. During this time, you need to change the water in the bowl three times.Step 2: prepare the ingredients.
Take garlic and clean Peel the cloves with a knife, rinse thoroughly under cold water. Next, let's take shelled walnuts and rinse them under cold water, we need them to give greater viscosity to the adjika. Also, peanut butter helps to increase the shelf life of the product and improve its taste. Step 3: Grind the ingredients.
Place the soaked hot red pepper from a bowl of water, squeezing it lightly, into a blender. To it we add coriander seeds, hop seasoning - suneli, ground cinnamon, peeled and washed walnuts, peeled garlic and coarse salt. Grind ingredients in blender pasty homogeneous mass. Adjika red Georgian is ready! You can store it anywhere and at any temperature, but preferably in a tightly closed container so that the adjika does not dry out. Step 4: serve red Georgian adjika.
Georgian red adjika is very suitable for coating chicken or any other meat before frying in the oven. And for those who like it spicy, adjika can be served with ready-made hot meat dish by adding sour cream or tomato juice. Bon appetit! This recipe results in a very hot and pungent product. And, if you want to reduce the severity and make the red Georgian adjika less hot, then we advise you to replace half of the hot red pepper with sweet paprika. You can determine the ratio of hot and sweet peppers to your taste.
When preparing a dish that uses a lot of hot red pepper, it is recommended to use gloves, otherwise the skin of your hands may be damaged by the pepper.
If you want to cook even more spicy adjika, then do not soak the pepper before cooking it.
You can also add chopped fresh herbs to red Georgian adjika - dill or cilantro, but then the color of adjika will not be so beautiful and bright.
It is best to store the finished red Georgian adjika in a glass container with a tightly closed lid so that the seasoning does not dry out.
An in-depth study of the question of the origin of " real adjika" came to nothing. This is a Georgian-Abkhaz complex seasoning. Many authors of adjika recipes from Georgia themselves write in the title: “Georgian (Abkhazian) adjika” and vice versa. There are still differences, although insignificant. Abkhazian adjika can be dry and damp. The Georgian adjika recipe gravitates towards fresh ingredients. She's closer to homemade adjika, although it does not contain tomatoes. They often put in Georgian adjika Bell pepper, many herbs are tried to be used fresh. There are recipes where Georgian adjika ferments in a warm place, and then is put in the refrigerator. Addition walnuts, ground into flour - this is the main distinguishing feature Adzhiki in Georgian from traditional Abkhaz recipes. This shows the love of Georgian chefs for these wonderful nuts. Meet: adjika in Georgian traditional recipe
- Recipe author: Ivan Nazarov
- After cooking you will receive 10 servings
- Cooking time: 1 hour
Ingredients:
- hot chili pepper – 5 pcs.;
- fresh bell pepper – 0.5 pcs.
- garlic, head – 1 pc.;
- fresh dill – 1 bunch;
- hops-suneli – 2 packs;
- dry coriander – 1 pack;
- dried green cilantro – 1 pack;
- salt – 2 tsp;
- walnuts – 7 pcs.;
- vinegar 3% - 2 tsp.
Cooking method
Let's start preparing real Georgian adjika
- Let's prepare the raw ingredients of adjika in Georgian style, we will need hot chili peppers, half a large sweet bell pepper, one head of garlic, one bunch of dill.
- Dry ingredients are also included in the recipe for raw adjika, otherwise it will not be an oily paste, but a spicy liquid sauce. Let's prepare the main ingredient - dry seasoning khmeli-suneli. It contains the entire bouquet of Caucasian spices, and especially fenugreek. In addition, we will need coriander, walnuts, dried cilantro, salt and a little vinegar.
- Coriander beans and peeled walnut kernels need to be ground to flour. Walnuts are included in almost all Georgian sauces. They give a slight hint of taste to real Georgian adjika.
- Cut the hot and sweet peppers into small pieces and put them in a blender, you can add a little diluted vinegar.
- Let's chop the dill and add it to the blender too.
- After grinding, Georgian adjika acquires a pleasant color and real aroma. hot chili.
- Pour the ground adjika components into a deep bowl.
- Add the dry ingredients of this complex seasoning. Pour in suneli hops, ground coriander and dry cilantro.
- Add salt and mix everything for the first time. Gradually, in our deep vessel, real Georgian adjika is born.
- Add ground walnuts and peeled and crushed garlic - these are the finishing ingredients for the raw adjika recipe.
- Mix the adjika very thoroughly. We spare no effort and time. Gradually, the dry components of the seasoning absorb moisture and juices, adjika begins to look like soft butter. This means that we are on the right way. In 5 minutes real Georgian adjika ready. It must be placed in an airtight jar and stored in the refrigerator.
You definitely need spicy Georgian adjika if you like to treat yourself to pork chops or fried chicken wings. The spicy seasoning goes well with vegetables, fish and flatbreads. The main thing is that you can use spicy food because the main ingredient in any of best recipes Georgian adjika will be hot pepper for the winter.
In the store, stock up on dry, ready-to-eat seasonings: coriander, suneli hops, dry cilantro. Take a packet of each seasoning. Check the expiration date before purchasing. You need fresh, flavorful spices.
For the Georgian snack you need to buy walnuts; our recipe will require 7 of them. You also need about 5 hot peppers and half a sweet bell pepper. Fresh herbs won't hurt; you can get by with a bunch of dill. Don't forget about garlic. If the heads are large, one is enough, clean it, disassemble it into slices and use a fine press.
Everything you need to prepare the dish is on the table; it’s time to start cooking. First, finely chop the walnut kernels and coriander seeds. I did it in a mortar, it’s very pretty.
In a blender, grind the peppers first, followed by the greens. We take out a large salad bowl, glass or porcelain, put all the ingredients in it, except for the nut mass, garlic and vinegar. Mix the mixture thoroughly. When it becomes uniform, add nuts chopped with coriander and dill, garlic paste, salt, and vinegar. Add 2 teaspoons of salt and vinegar. Stir the adjika for a few minutes, then transfer it to a dry, clean jar. To store adjika in Georgian style for the winter, seal the jars hermetically.
Adjika in Russian with tomatoes
TO traditional cuisine The recipe has nothing to do with Georgia - it is a purely Russian, culinary variation on the theme of adjika. We will make it from tomatoes and garlic. Let's take tomatoes more than 1 kg, because the output should be 1 liter of pulp. To grind them we use an electric meat grinder.
We also grind the peeled garlic cloves (you need 1 cup) in a meat grinder. Pour the resulting sauce with tomatoes into a bowl and add salt. Salt will take from 1 to 2 tbsp. l. Keep adjika in a dish for several hours and stir occasionally. When the salt has dispersed, pour the adjika into small jars.
Adjika classic
Classic adjika is, first of all, hot pepper. According to the recipe, you need 250 g. Walnut kernels need only 20 g, the same amount of garlic. We will sprinkle salt to taste, and take the following spices:
- savory - 5 g;
- cilantro - 10 g;
- dill - 5 g;
- basil - 5 g.
Pepper is very hot, so we wear gloves when working with it.. We first clean it of seeds and partitions, then wash it and soak it in water for 2–3 hours. To prevent the pepper from floating to the top, place a weight on it.
After soaking, dry the pepper with a towel and grind together with all the spices in a mortar until smooth. If necessary, add more salt. We transfer the thick, classic adjika into a dry jar - the seasoning will stay in the cold for a long time.
Georgian adjika made from tomato and garlic
Georgian adjika is an excellent marinade for chicken baked in the oven. Let's prepare more so that we have enough for the whole winter.
Autumn is full of ripe tomatoes that can quickly spoil if they are not processed in time. Red Georgian adjika homemade- a good alternative to store bought.
Take 5 kg of ripe, fleshy tomatoes and the same amount of sweet pepper. To make the mixture spicier, add hot peppers to the recipe. For this volume of tomatoes, 3 chili pods will be enough for lovers of moderately spicy adjika, 5 - for lovers of spicy food.
Garlic will add special spiciness. You need 500 g of it. In addition to vegetables, you will need salt, and for better preservation vinegar. Add salt to taste: if vinegar is 9%, then 1 tablespoon. Grind the vegetables in a blender bowl (you can grind them in a meat grinder).
Pour prepared salt into the chopped vegetable mass and pour vinegar. Cover the basin with the preparation with a clean towel and leave for one hour. During this hour, stir the adjika at least 3 times. Pour adjika into jars. You should take small jars. In winter, store jars in the refrigerator. Adjika can be used to diversify any meat delicacy.
Original adjika with apples
I don’t know whether it can be called Georgian adjika for the winter if it contains apples, but I know that it has an excellent taste. Tomatoes are also in the recipe, you need 1.5 kg of them. Sweet and sour varieties of apples are better suited for this adjika; you need exactly 500 g, the same amount of sweet pepper and orange carrots. You need less garlic - only 300 g. Hot peppers It can vary in spiciness and size, so everyone decides for themselves how many pods to take. I took 3 things.
Peel the apples with a knife, be sure to cut out the core with seeds, cut the pulp into cubes and set aside. You will also have to remove the skin from the tomatoes. To do this, keep the tomatoes in boiling water for 5-6 seconds and in very hot water for the same amount. cold water. The skin is removed much easier after such contrast baths. Divide the “naked” tomatoes into 4 parts and place them aside.
Peppers are next. Let's start with the sweet ones. Wash, dry, remove the core along with the partitions and seeds, cut each into 2 parts. Repeat the same with hot peppers. Wash the carrots thoroughly, remove the skin, cut into medium-sized squares. The only vegetable left was garlic. Clean it and chop it.
All the vegetables are prepared, it's time to stew them. To cook, take a large saucepan, mix all the vegetables except garlic, chop in a blender, pour into the saucepan. Salt the adjika by eye and pour 0.5 liters of oil into it. It will sit on the stove and cook for 2 hours.
Towards the end, pour chopped garlic into the pan, boil for 5 minutes and remove the pan from the heat. Georgian-style adjika prepared for the winter can be poured into jars and sent to the shelf.
Adjika with horseradish in Abkhazian style
This recipe is mostly chilli based. You need 20 chili peppers. Knowing its vigor, you can imagine what a real fiery snack it will be. In addition to chili, you need horseradish and garlic. You will need 4 roots, and 200 g of garlic. Sweet pepper will reduce the severity. Choose 10 pieces of the largest, fleshiest, preferably red ones.
Wash all the vegetables well, peel the garlic, divide into cloves, crush with a garlic press. Peel the horseradish from the top skin, cut into pieces, and grind in a meat grinder. Grind all types of pepper using a meat grinder. The consistency of adjika will be better if you skip the vegetables a second time.
Place the ground vegetables in a saucepan with a lid, add 4 tablespoons of salt and sugar. The workpiece should stand in a warm room for two days. On the third day, pour in a glass of vinegar and stir once or twice at an interval of 30 minutes. After which the vigorous snack can be packaged in jars and placed in the refrigerator.
Conclusion
Choose any recipe you like, prepare a snack and you won’t be afraid of any cold in winter. Hot peppers and garlic will kill any germs that have entered the body. Eating homemade adjika is much healthier than a snack from the supermarket.
