Real Georgian in its recipe must necessarily contain cilantro and walnuts. They give a special flavor to the sauce, and in combination with hot peppers and garlic, they ennoble the taste of adjika.
Spicy, pungent, real Georgian adjika is served as a sauce for meat, poultry, fish, vegetables and rice and other main dishes. It is also successfully used for coating meat and poultry when frying and baking in the oven and in the process of preparing first courses.
Due to the fact that the recipe for real Georgian adjika includes a large amount of hot pepper and salt, it does not deteriorate for a long time, even if it is not rolled up, if it is stored in the cold.
Real Georgian adjika - ingredients:
- 500 g hot pepper
- 100 g of garlic
- 100 g walnuts
- 400 g greens (cilantro, parsley),
- 1 tbsp. a spoonful of coriander seeds,
- 3 tbsp. tablespoons of salt.
Real Georgian adjika - recipe:
- To cook real Georgian adjika, vigorous and scorching, first of all, you should protect your hands and wear rubber gloves. Also, be careful not to get hot pepper juice in your face - because burns and irritation on delicate skin can be serious.
- Wash the bitter pepper and cut off the tails. You don't have to cleanse the seeds.
- Peel the garlic by peeling it off and cutting off the bases. Choose large garlic to speed up the process.
- Dry the walnuts in a pan and peel off excess husks.
- Pass the pepper through a fine mesh meat grinder. If you get a lot of juice, drain it.
- Chop garlic, nuts and coriander through a meat grinder.
- Then combine everything and pass it through a meat grinder again 1-2 times, achieving a homogeneous consistency.
- Wash the greens, dry them and cut very finely with a sharp knife. It is important that the greens are exactly cut, and not grinded with a meat grinder.
- Combine all the ingredients, add salt and mix everything thoroughly.
- Cover the adjika and leave for 3 days, stirring occasionally to dissolve the salt better.
- Then put the Georgian adjika in clean jars, close the lids and place in the cold.
Bon Appetit!
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For true connoisseurs of Georgian cuisine, we offer traditional Georgian adjika recipes. This spicy preparation has a divine aroma and a very pungent taste. It can be added to first courses, to meat, or served as an independent seasoning.
Real classic Georgian adjika - recipe
Ingredients:
- hot pepper - 0.5 kg;
- cilantro and parsley greens - 0.4 kg;
- garlic - 4 heads;
- - 0.1 kg;
- hops-suneli - 50 g;
- coriander seeds - 25 g;
- salt - 3 tbsp. spoons.
Preparation
To protect ourselves from the "burning" consequences of working with peppers, we must wear rubber gloves before preparing adjika in Georgian according to the traditional recipe.
First of all, we wash the hot peppers and herbs and dry them well. Then we rid the peppers from the stalks and, if desired, from the seeds, and dry the walnuts in a dry frying pan. Peel the garlic and, if necessary, rinse and dry.
We mince the peppers, garlic cloves and walnuts two or three times. Then add salt, suneli hops, coriander seeds chopped in a mortar and very finely chopped cilantro and parsley. We mix everything thoroughly until the salt dissolves, put it in sterile jars, cover it with lids and put it in the refrigerator.
Dry Georgian adjika
Ingredients:
- hot pepper - 0.7 kg;
- coriander seeds - 75 g;
- - 75 g;
Preparation
We wash hot peppers, string them on a thread and hang them in a well-ventilated area for two weeks. When the burning pods are dry, we cut off the stalks from them, and pass the rest through a meat grinder several times. Add suneli hops, coriander seeds ground in a mortar and salt to taste. Mix the mass well, lay it out in a thin layer on a clean sheet of paper and let it dry for several days. Then we put it in any convenient container or bag and put it in a cool place for storage.
Spicy Georgian adjika with basil
Ingredients:
- hot red pepper - 220 g;
- garlic - 1 large head;
- dried basil - 2 tbsp spoons;
- dried dill - 1 tbsp. spoon;
- utskho-suneli - 1.5 tbsp. spoons;
- ground coriander - 1.5 tbsp. spoons;
- fresh basil greens - 1 bunch;
- fresh cilantro - 1 bunch;
- coarse salt, not iodized.
Preparation
We put on rubber gloves and start cooking adjika in Georgian. We wash hot peppers, dry them and clean them of stalks and seeds. We clean the garlic, and grind the coriander seeds in a coffee grinder or grind in a mortar.
If you have a blender, put the peeled peppers and cloves of garlic in a bowl, add all the spices, put in the previously washed and dried cilantro and basil and grind everything well.
To grind the components, you can also use a meat grinder, passing peppers, garlic and fresh herbs through it several times, and then add all the spices and mix.
Now it remains to add salt. It should be large and not iodized to ensure a longer storage of adjika. The amount of salt depends on how much adjika can dissolve it in its mass. Pour in two tablespoons for a start and mix. If the crystals are completely dissolved, add a little more. And we do this until the salt stops dissolving.
Green Georgian adjika - recipe
Ingredients:
Preparation
We wash hot peppers and all the greens, dry them, and grind them in a blender or in a meat grinder with peeled garlic and nuts. Do not forget, first, to rid the peppers of the stalks and seeds. Season the mass with salt, ground black pepper, mix well, put it in jars and send it to the refrigerator for storage.
The true roots of the famous pasty pepper seasoning - "Adjika" and its recipe, come from Abkhazia. The word "adjika" itself comes from the Abkhazian "yyka" - salt, which is one of the main ingredients of the seasoning. History knows that Abkhaz shepherds, going to the mountains to graze sheep, took salt with them and fed the animals with it, thereby causing thirst. By consuming large amounts of water and feed, the sheep gained weight, which accelerated the rearing process.
History of creation
Salt in Abkhazia was a valuable seasoning, for a shepherd it was practically inaccessible, but extremely necessary. So, to increase the volume, bitter pepper, aromatic spices and garlic were mixed into it. Over time, this mixture was nicknamed "adjiktsattsa" - "Rubbed salt with something", or abbreviated as "adjika".
The people of Georgia, who are also famous for their love of hot spices in cooking, including hot peppers, borrowed the basis of the recipe for the famous "Adjika" and made their own adjustments. Addictions of Georgian nationality to walnuts and cilantro added zest to this seasoning.
The recipe for real Georgian adjika does not contain tomatoes or applesauce, the mixture itself is thick, not mushy to which people are used to buying it from supermarket shelves. Considering how much salt is used to prepare adjika, Georgian seasoning acquires the quality of a non-perishable product. A mixture of pepper and spices is placed in jars and placed in a cool place, for example, in the refrigerator.
The fragrant seasoning is truly a gustatory decoration of any first or second course. Georgian gourmets add the mixture when baking or frying, wiping meat and poultry with it, are used for marinade. On the Georgian table, adjika will be served as a sauce for any meat or fish product, because its taste contributes to the stimulation to eat even more delicacies with a spicy taste from aromatic components. At the same time, the composition of adjika helps to speed up digestion and this does not make the stomach feel heavy after a meal and is unlikely to be deposited as fat in the body.
The recipe for Abkhazia's seasoning from hot peppers was borrowed by more than one country, including Russia. Meat connoisseurs all over the world prefer adjika from a huge selection of sauces today to their favorite meat dishes.
Food preparation
The process of choosing products for a real traditional Georgian adjika is not burdensome, but if you pay attention to the recipe and a couple of nuances, then the final result of the prepared fragrant mixture will delight both the eye and the stomach:
- Hot peppers can be used both red and green, in the Georgian recipe there is no specific preference, the color of the resulting seasoning depends on this, the taste will be unchanged, only visual perception.
- Before cooking, hot peppers must be washed and dried, if you leave them dry for several days, then the adjika will be sharper - real Georgian. If the pepper is soaked a little, about 3 hours, the seasoning will be less hot.
- Before adding to the mixture, walnuts are pre-fried in a pan, the same can be done in the oven and afterwards must be peeled. Only in the Georgian adjika recipe, walnuts are used.
- Freshness will be the main consideration when choosing greens. There should be more cilantro than parsley. As a last resort, you can use dry herbs, but the Georgian recipe implies only fresh herbs.
Ingredients:
Adjika in Georgian. Traditional recipe
For comfortable work with hot peppers, which bake when in contact with the skin and can leave burns, you should wear rubber or latex gloves.
The hot adjika according to the Georgian recipe is ready. For storing condiments use glass jars, which must first be sterilized, then the resulting mixture is laid in them, the jars are transferred to a cool dark place for longer-term storage, about 2 months.
It should not be forgotten that adjika is a very spicy and salty seasoning, so it should be used in moderation in dishes.
Hot, spicy and aromatic Georgian adjika is a versatile and delicious homemade preparation. Due to the higher concentration of salt and hot pepper, Georgian adjika does not require preservation 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 supermarket showcases and market counters 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 even occurs to me to doubt her words - adjika is tastier than cooked according to her recipe, I have never tasted it.
To clear my conscience, I still looked through dozens of pages on the Internet, shoveled through a bunch of forums and made sure that the only true adzhika recipe carved in stone does not exist. There are many options for making "real Georgian adjika", because every family has its own culinary secrets and tricks, and each option is beautiful and tasty in its own way.
Let's get started and prepare a fragrant and spicy Georgian adjika!
Prepare ingredients according to the list.
Also, do not forget to prepare and then work only with rubber gloves to protect your hands from scalding peppers.
Rinse the pepper, dry it and remove the seeds. If desired, the seeds can be left, but be prepared for the fact that in this case the adjika will be scalding, like red-hot lava. Sometimes one sweet bell pepper is added to reduce the pungency while maintaining volume, but this is an unconventional technique.
Grind the peppers as much as possible. Desirable until a homogeneous pasty state.
Drain the released juice.
Fry the nuts in a pan until a persistent nutty flavor appears.
Chop the garlic, nuts, and cilantro. If you don't like cilantro, you can partially replace it by adding parsley. True, there is no special need for this, in the finished adjika cilantro is revealed from a completely new side, and even I, her ardent opponent, eat adjika with cilantro with pleasure. Also, sometimes a little dill and basil are added to adjika.
Combine ground pepper and nut-garlic paste.
Add salt and spices. Spices are perhaps one of the most controversial nuances in the preparation of adjika.
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), but what, in their opinion, it is not necessary to add nuts to adjika. The maximalists, on the other hand, believe that there are spices! And in addition to coriander, they also add utskho-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.
Stir Adjika well with a wooden or plastic spoon. Leave at room temperature for one to two days, and then arrange in sterilized jars and refrigerate for further storage.
Georgian adjika is ready! Bon Appetit!
Adjika in Georgian is an original seasoning that has deservedly liked gourmets all over the world and is currently used in various dishes of national cuisines. This seasoning is used to spice up various side dishes, and is also served with fish and meat.
Classic Georgian adjika (raw)
To prepare adjika according to the classic Georgian recipe, 3-4 pieces are taken for 1 kg of tomatoes. chili peppers, 250 g sweet peppers, 125 ml vinegar (you can use wine vinegar), a head of garlic and salt. From the specified amount of products, almost a liter of ready-made adjika is obtained at the exit.
Before starting cooking, the vegetables are thoroughly washed and the stalks are removed, and the pith is cut out from the bell pepper. Garlic is peeled and minced in a meat grinder along with vegetables. At the very end, chili pepper is passed through a meat grinder and everything is thoroughly mixed together. Pour the finished mixture with vinegar, add salt and mix well again.
Classic adjika can be stored for a long time in a regular 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, several 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 removed from seeds, garlic is peeled off. All ingredients are ground in a meat grinder or food processor. If desired, you can rub them on a grater.
When the preparatory work is completed, the resulting mass is mixed well, transferred to a saucepan and salt, tarragon and chopped cilantro are added there. Put the pan on the fire and cook the adjika, stirring continuously for 40-50 minutes. The hot sauce is cooled, laid out in small jars, sealed with parchment or cloth and stored in the refrigerator.
Georgian chefs advise to put the ready-made adjika in the jars not immediately, but after it has stood in the pan for 10 days. Moreover, it must be stirred every day with a wooden spoon so that the cans do not subsequently explode.
