Abkhazian classic adjika - 7 traditional Abkhazian adjika recipes without cooking

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Prepared by: Margarita

09/27/2016 Cooking time: 2 hours 0 minutes

Frankly, for a long time I was confused about the ingredients from which adjika is prepared. I recently learned that traditional adjika is made from chili. Here's how to prepare adjika from hot peppers for the winter.

"Spicy" cooking secrets

The main components of adjika are bitter pepper and garlic. This seasoning is valuable because it can be stored for almost decades, maintaining its taste and aroma, even without the addition of vinegar and sugar. But in addition to spicy ingredients, unripe tomatoes, apples, and even horseradish can also be used as a base.

Abkhazia and Georgia compete for the right to be called the historical homeland of adjika. But what they have in common is pepper. True, for the first it is exclusively bitter, and for the second it is a mixture of bitter-sweet components. At the end of the day, both options taste too hot and salty, so they are part of complex side dishes, marinades or appetizers.

In Russia, the “softer” brother with a tomato base and the Siberian one with horseradish are extremely popular.

Spicy adjika is prepared for the winter in the following ways: by boiling, raw cutting and as a result of fermentation of products.

Cooking

We prepare it in the same sequence as in the previous recipe, only we reduce the fermentation process of Adjika to 2 days, although you can use it immediately fresh, just prepared, letting it brew for half an hour. Many chefs cannot imagine their cuisine without adjika. This aromatic seasoning expands the gastronomic boundaries of the dishes you prepare and goes well with meat, fish, hot soups, especially those prepared with beef or lamb broth (kharcho, shurpa), adds fragrance to vegetable stews, pilaf, adds a piquant taste to salads, goes well with cheese, and so on. It is also added to sauces and marinades (for the same kebab). Adjika is universal and the possibilities for its use in cooking are almost limitless.

Green Abkhaz adjika

When you visit Abkhazia, be sure to grab this seasoning to try. Or learn how to prepare this variation of spicy adjika. A special flavor is felt in the appetizer with fatty lamb meat.

Main ingredients:

• 1 kg of green hot peppers;
• 6 cloves of garlic;
• a little cilantro and salt

Basic algorithm for fast procurement:

1. To begin with, chop the pepper into small pieces. There is no need to remove the seeds.
2. Next, take a mortar or meat grinder and crush the chopped peppers and garlic with them.
3. All that remains is to add salt and sprinkle with herbs, then marinate for no more than 20 minutes.

Georgian variation of adjika

Another similarity with the Abkhazian “brother” is the speed and simplicity of preparation. To confirm, look at the recipe originally from Georgia.

Components:

• sweet pepper – 7 pieces;
• chili pepper or “spark” - 25 pods;
• garlic – 7 small heads;
• dill – 1 glass;
• the same amount of parsley;
• walnuts – 10 kernels;
• salt - half a glass.

How to cook:

1. Peel both types of peppers and garlic.
2. Take the herbs out of the refrigerator and put them in a meat grinder along with the main products.
3. Pour half a glass of salt and crushed pepper mixture into a mixing bowl, turn on the blender and blend until it thickens and turns into a paste.
4. Pour into jars, seal and place in the refrigerator or cellar for preservation.

Cooking

Before cooking, you must take appropriate precautions, at a minimum, a protective mask and goggles. Latex gloves will also come in handy. I remember once that I even had to put on a diving mask and snorkel and this was not an unnecessary precaution. It all depends on the spiciness of the pepper you use. So:

1. Break the dry pepper pods into flakes, remove the stalk, separate the seeds from the walls with partitions. If you think that adjika will be too spicy, set it aside and do not use the seeds and membranes of the pepper, because they contain capsaicin, the substance that gives pepper its hotness.
2. Place the walls and partitions on a dry, heated frying pan and, stirring, let it absorb the heat, releasing essential oils. 2-3 minutes are enough for the pepper to soften and fragrant. Then, soak it in warm water for about 20-30 minutes, pressing it on top with a plate. Watch the liquid level, the pepper will absorb it and you will have to add more.
3. Peel the garlic. I never use Chinese garlic, but always take my own, grown in the garden, or buy it from my grandmothers at the market; it is sharper and more aromatic than store-bought garlic. And don’t be afraid that it will dominate the other ingredients of Adjika. Spices will neutralize the pungent smell of garlic, preserving its delicate aroma, and the spiciness and taste of pepper will prevail over the pungent taste of garlic. I generally try to stick to a 1:1 ratio of pepper and garlic.
4. Grind in a coffee grinder, or grind in a mortar, heated coriander and dill seeds in a frying pan until they have a subtle aroma. When ground, the seeds release aromatic oils, which at the same time act as a lubricant, so I add a whisper of coarse sea or rock salt to the mortar, which acts as an abrasive and facilitates the grinding process. Grind and grind well-dried Imeretian saffron flowers and blue fenugreek seeds, or use ground spices. Separately, grind the pepper seeds you set aside in a coffee grinder.
5. When your pepper is saturated with moisture and swells, place it in a colander, let the liquid drain, but do not pour it out, we will need it later.
6. Grind the peppers, garlic and walnut kernels through a meat grinder with a fine grid, add all the ground spices you prepared, salt, mix thoroughly, if the consistency is too thick, add the water remaining after soaking the peppers and grind a second time.

Adjika-tomato

The same “Russian” version with ripe tomatoes and a mixture of peppers. Usually seasonings and basil leaves are added to it. It is made using the mash method, so it requires patience and endurance to marinate it. When pouring it into jars, do not fill the volume to the end; a third of the space should remain in them.

Main products:

• three-liter container with tomatoes;
• 10 pieces of sweet pepper;
• 500 grams each of garlic and chili pepper;
• 3 tablespoons of a mixture of dill, parsley, garlic, suneli hops and ground coriander;
• a third of a glass of cilantro;
• 14 tablespoons horseradish;
• salt and sugar;
• 7 tablespoons vinegar.

How to prepare:

1. Pass all the products into a meat grinder.
2. Then add sugar, salt, add vinegar and stir the resulting mass.
3. Leave to marinate at room temperature.
4. After two weeks, the fermentation process will take place. Now pour the resulting adjika into jars and put them in the cellar.

Adjika with zucchini for the winter

Unlike caviar, this zucchini will be spicy, but very tasty. Any herbs with spices are allowed, but garlic and hot pepper remain the main favorites for hot seasoning. In order for it to last as long as possible, you need to add vinegar.

What components are needed:

• kilogram of zucchini;
• 3 large tomatoes;
• 1 red bell pepper;
• 2 pods of hot chili pepper;
• 15 cloves of garlic;
• 2 tablespoons sugar;
• the same amount of vinegar;
• 1.5 tbsp. seasonings;
• mint leaves with fenugreek.

Preparing adjika from hot peppers and vegetables:

1. Take the zucchini, peel and remove seeds;
2. We free the peppers from the core with seeds;
3. Peel the garlic from the husk.
4. We attach the meat grinder to a cabinet or table and pass these ingredients into them;
5. Place the pan on the stove and put the ground tomato-zucchini mixture in it.
6. Add seasonings to them and cook for about 20 minutes.
7. When ready, distribute into jars and seal them with lids.
8. After it has settled in the kitchen, we move the container to the basement or pantry.

No tomatoes

Adjika is considered a flavorful sauce for meat and fish dishes, but it is also served as a separate dish on the table and as a seasoning for sandwiches. Adjika is traditionally prepared using tomatoes - this is a classic preparation, and this recipe is not traditional, but, nevertheless, has no less aroma or taste. The cooking recipe is quite simple and does not require a lot of time and money.

What you will need to make adjika from bell peppers without tomatoes:

• Sweet pepper – approximately 1 kg.
• Hot pepper – no more than 2 pieces.
• Sugar, salt, spices to taste.
• Garlic - 5 large cloves.
• Vinegar - 180-200 ml.
• Greens - 0.5 bunch.

The process of preparing adjika from bell peppers without tomatoes:

1. Wash bell peppers and hot chili. Remove seeds and stalks. Cut into small pieces. If you want the adjika to be very spicy, leave the seeds from the hot pepper.
2. The peppers need to be minced or blended to form a vegetable puree - the basis for adjika.
3. Add squeezed garlic to the pepper gruel. It can be grated or finely chopped. Add more salt, sugar, spices to taste and pour in vinegar.
4. Place the resulting adjika into sterile jars and screw on the lids.

This is a recipe for adjika, which is called raw. It keeps well in the refrigerator for 2-3 months because it contains vinegar.

Bon appetit!

Adjika from bell and hot peppers

People who have stomach problems and too spicy dishes are contraindicated can try adjika with its sweet-sour, slightly spicy taste. It is served with boiled meat, light chicken and sea fish. Due to the lack of heat treatment and fermentation processes, this sauce can only be stored in a cool place.

What you will need:

• 5 kilos of sweet peppers;
• 50 pods of hot pepper;
• half a kilogram of garlic;
• 5 tablespoons of salt;
• 1/2 cup herbs of various types, including tarragon.

How to prepare:

1. First you need to peel the peppers and garlic.
2. Then grind them together with dill, parsley and tarragon in a meat grinder.
3. Stir the resulting mixture, adding salt.
4. Pour into a vacuum glass container and place in the refrigerator.

Adjika from green tomatoes for the winter

Unripe tomatoes can also be used and become an excellent basis for adjika. The main difference from other snacks is their green color and can be served with meat and easily replace tomato paste from the supermarket.

What to buy:

• a couple of kilograms of unripe tomatoes;
• 5 pieces of bell peppers;
• 30 chili peppers;
• 4 heads of garlic;
• ¾ cup vinegar;
• 7 tablespoons sugar;
• a little salt.

Delicious dressing recipe:

1. We get rid of the insides of the peppers.
2. Grind together with tomato and peeled garlic.
3. Place the pan and simmer the resulting mass in it for half an hour.
4. During cooking, add salt and sugar.
5. At the end, add vinegar and prepare for future use.
6. We remove the container with adjika to a warm place.

Spicy adjika with apples

For those who are tired of the usual options and are eager to experiment, they can try the very tasty apple sauce. Sweet, sour and spicy in one jar! But if you are against a cloying taste, you need to take unripe fruits or sour varieties.

Required Products:

• 5 bell peppers;
• 7 large tomatoes;
• 150 grams of garlic;
• 10 pods of hot pepper;
• a glass of sunflower oil;
• a little salt.

It's quick and easy to prepare:

1. We remove seeds from peppers and apples.
2. Grind together with tomatoes and peeled garlic in a meat grinder. Add vegetable oil.
3. Let's thoroughly process the jars and pour the resulting mass into them.
4. We screw them on with a lid, put them upside down and leave them in the kitchen.
5. After cooling slightly, put it in the refrigerator or basement.

“Five Minutes”

What to prepare:

• fully ripened zucchini – 2 kilograms;
• multi-colored (for beauty) hot pepper – 5 pods;
• multi-colored (for beauty) sweet pepper - in the amount of 300-hundred grams;
• garlic (you can use Rocambole onion) – in the amount of one head;
• ripe red tomatoes - in the amount of 1 kilogram;
• sugar - in the amount of 200-hundred grams;
• salt - in the amount of 70 grams;
• any refined (and better deodorized) vegetable oil – 200 milliliters;
• nine percent vinegar - 2/3 cup.

How to cook:

• chop all the vegetables and place them in a large container (a basin or cauldron will do);
• immediately add all other ingredients (except vinegar);
• stir with a wooden spatula;
• pour into the pressure cooker bowl up to the indicated maximum volume;
• select one of the modes: “baking”, “stewing”, “vegetables” and set the time - 5 minutes;
• After the process is completed, pour in vinegar and stir.

Pack the finished products into clean jars, cool and store in the refrigerator.

Adjika with horseradish

Originally from Siberia! Those who miss their small homeland can remember how their mother or grandmother made homemade adjika - gorloder. Its name clearly characterizes its extraordinary sharpness. Stored only in a cold room.

Main products:

• a couple of kilograms of tomatoes;
• 2 pieces of sweet pepper;
• 10 pods of bitter pepper;
• 5-7 grams of salt;
• 15 gr. Sahara;
• 1 horseradish root;
• 80 gr. garlic;
• 5 gr. coriander

Simple and quick preparation:

1. We make a seasoning mixture of coriander, sugar and salt.
2. We remove the cores and seeds from the peppers.
3. Divide each tomato into 4 parts.
4. Chop the prepared vegetables and garlic in a meat grinder, add horseradish.
5. Add seasonings and blend using a blender.
6. We seal it in a sterile container and put it in a cold room.