Georgian adjika - recipe

Georgian adjika - recipe

Authentic Georgian adjika - it is the right mix of salt, spices and herbs, which is able to emphasize the flavor palette of any meat dishes. In addition to using directly in a sauce, spicy adjika can act as a quick and tasty marinade, which you can easily prepare for the future. Some recipes adzhika Georgia will be discussed later.

This Georgian adjika - recipe

The original recipe adzhika not designed for the faint of heart or suffering from digestive problems, as it is on the lion's share is made up of hot peppers, supplemented by lots of garlic and salt. Kept such a fiery dressing may even without further sterilization containers: spread out on a clean jar, filled thin layer of oil and leave to cool until needed.

Ingredients:

  • hot chili peppers - 980 g;
  • garlic chives - 90 g;
  • vinegar - 35 ml;
  • handful of green cilantro;
  • sweet red pepper - 440 g;
  • ground coriander . - 1 tsp;
  • Sea Salt - 235 g

preparation

Three days before the start of cooking, hot peppers should lay out in the sun and leave a little podvyalitsya. Over time, clean the pods from the stalks and remove all the seeds, do not forget to certainly protect your hands with rubber gloves. The walls of the treated fruits arbitrarily chop with sweet peppers and send it to the blender bowl. Must put peeled chives, add the coriander, salt and a good handful of cilantro. Pour in the vinegar and turn all the components in the slurry. A similar procedure can be done and with the help of a blender or by hand, if you have enough strength and patience.

Georgian adjika nuts for the winter - a recipe

Ingredients:

  • hot pepper - 510 g;
  • garlic - 5-6 heads;
  • walnuts - 120 g;
  • coriander - 340 g;
  • . Coriander powder - 1 tsp;
  • sea salt - '35

preparation

Wearing rubber gloves, cut the stalk with the peppers and remove all the seeds. The walls of the fruit, place in the bowl of a blender, add the garlic chives, dried and carefully peeled walnuts, as well as herbs and coriander and salt. Chop everything into a paste.

Banks pour boiling water for blanks and place them burning the sauce. Cover adjika vegetable oil per centimeter, then roll up the banks and keep cool.

Acute Georgian adjika with tomatoes - recipe

Adding tomatoes to the traditional recipe is unacceptable, however, if you want to cook the sauce with mild sharpness, then this is an ideal option.

Ingredients:

  • tomatoes - 980 g;
  • garlic cloves - 12-15 pcs .;
  • hot pepper - 420 g;
  • sweet pepper - 220 g;
  • salt - '15

preparation

Clean the peppers and tomatoes from seed, and the fruit wall pyuriruyte any convenient manner with hot pepper and garlic. Add the vegetable puree salt and pour it into a wide bowl. Leave adjika ferment for 4-5 days, stirring daily to provide an outlet for gas. Fermented sauce pour into banks, cover with a layer of oil and keep it covered for at any temperature regime.

Georgian Green adjika - recipe

Ingredients:

  • green peppers (sweet) - 440 g;
  • green pepper (spicy) - 25 g;
  • Garlic - 7-8 cloves;
  • Georgian adjika - recipe
  • walnut kernels - 30 g;
  • green basil, cilantro, dill - by handfuls;
  • vinegar - 10 ml;
  • hops-suneli - pinch.

preparation

After cleaning both types of pepper, chop the fruit wall, run them through a meat grinder. To paste of peppers add pyurirovannye garlic chives, chopped herbs, pounded in a mortar nuts, vinegar and hops-suneli with salt. Re-whisk all the ingredients together and pour into a clean container for adjika. A couple of days it will be possible to try the sauce.


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