Adjika in Georgian - a traditional recipe. Spicy adjika - the most delicious hot snack recipes

Among the favorite preparations of home cooks is spicy Georgian adjika for the winter.

The popularity of the national dish is based on the versatility of its use and a peculiar rich taste. Georgian seasoning is used as a sauce for fish, meat, vegetable and cereal dishes. Very often it serves as a mass for impregnating poultry or meat products during baking.

Among gourmets, variants of green adjika are common, for the creation of which hot green pepper is used. To cook a wonderful seasoning with a spicy aroma at home, you need to stock up on the necessary products and familiarize yourself with the technology.

Secrets and technology of making real Georgian adjika

The main secret, which is unknown to most novice cooks, is the absence of tomatoes in adjika. Pepper gives color to the workpiece, so the recipe for real Georgian adjika does not contain tomatoes among the ingredients.

There are several proprietary secrets for preparing snacks:

1. First, hot peppers must be dried in the sun to evaporate excess moisture.
2. You need to rub the pods only with the help of natural devices. In the Caucasus, stone millstones are used for this.

   Important! You will have to wear gloves to work with the bitter component! It is forbidden to touch the eyes or nose during the process, as this can lead to injury or burns to the mucous membranes.

3. To harvest adjika for the winter, use only fresh ingredients - chili or herbs. Dried spicy pod will give a different flavor.
4. Optionally, you can add sweet bell pepper.
5. Salt for seasoning use stone coarse grinding. Small or iodized is absolutely not suitable, it will lead to the beginning of the fermentation process, and adjika will deteriorate.
6. Be sure to add walnuts, cilantro, parsley, garlic to the recipe.

Due to its "burning" composition, the classic Georgian adjika is perfectly stored in the cold in winter, even without seaming. It takes only 2-3 hours to make several jars of seasoning, then place the workpiece in the refrigerator and enjoy the taste.

Georgian adjika recipes

Despite the fact that the set of components for Georgian adjika recipes for the winter is small, modern housewives are constantly adding variety to the main composition. But this does not impair the taste and useful properties of winter harvesting. Therefore, choosing the right option will not be difficult.

Georgian traditional adjika recipe

Traditional Ingredients:

• hot hot chili - 0.5 kg;
• peeled garlic cloves - 100 g;
• greens - 400 g;
• whole coriander seeds - 1 tbsp. l.;
• table salt - 3 tbsp. l.

Classic cooking process:

1. You need to start by taking safety measures - put on gloves on your hands.

   Important! During the entire cooking time, try not to bend over so that your eyes remain at a safe distance from the burning components. Accidentally splashed juice can severely burn the mucous membrane of the eye.

2. Wash and cut off the tails on the pods. Remove seeds only if you need to reduce the spiciness of the dish.
3. Peel the garlic cloves well.
4. Pass the pepper through a meat grinder. For safety, you can put on a plastic bag. If the pepper is not dried, then it is necessary to drain the excess juice.
5. Skip the remaining components through a meat grinder - coriander seeds, garlic cloves.
6. Mix all components in one mass, re-pass through a meat grinder. Repeat grinding until the composition is homogeneous.
7. Wash, dry and chop herbs. It is not recommended to twist it in a meat grinder.
8. Combine all ingredients, add salt, mix and place in a container.
9. Cover with a lid, set aside for 3 days, stirring occasionally to better dissolve the salt.
10. Arrange adjika in clean jars, close with lids, put away for the winter in a cold room.

Adjika recipe with walnuts

Adjika with walnuts has a milder taste, which is facilitated by the oils contained in the nuts. They well reduce the sharpness of the dish and give it viscosity.

For a spicy preparation for the winter you will need:

• chili pods - 5 pcs.;
• peeled head of garlic - 1 pc.;
• walnuts - 7 pcs.;
• Bulgarian sweet pepper - 0.5 pcs.;
• vinegar (3%) and salt - 2 tsp each;
• coriander seeds - 1 pack;
• hops-suneli seasoning - 2 packs;
• cilantro and dill greens, dried or fresh.

Recipe preparation process:

1. Remove excess moisture from food. To do this, dry the washed components, dry the pepper in the sun.
2. Dry walnut kernels in a pan, remove excess husk.
3. Finely grind the nuts and coriander seeds to a flour state.
4. Grind the pepper in a blender, gradually pouring in the vinegar.
5. Then add greens, continuing to grind.
6. Transfer the mass to a container, add spices, salt.
7. Mix well.
8. Lastly, add chopped walnuts, coriander seeds and pressed garlic.

   Important! Adjika acquires the appropriate consistency only after prolonged mixing.

9. Arrange in dry jars, cover with foil, top with a lid, place in the cold for the winter.

Georgian dry adjika recipe

You can also make fragrant Georgian adjika in a dry form. All components are used in free-flowing ground form, the only exception is garlic. The main types of spicy herbs are contained in the collection of suneli hops. They also give a spicy flavor to the seasoning.

For cooking you will need:

• 30 g of suneli hop powder;
• 20 g of hot red pepper powder;
• 10 g of dried dill and ground coriander;
• 1 large head of garlic;
• 2 tsp food salt;
• 3 art. l. vinegar (3%), rice is suitable.

Cooking method:

1. Peel and mince the head of garlic.
2. Combine dry ingredients in one container - pepper powder, coriander, hops-suneli seasoning, dill.
3. Add salt, mix ingredients well.
4. Crush the garlic in a convenient way.
5. The next stage, the most time-consuming, is a thorough mixing of the mixture until a homogeneous state is obtained.
6. While mixing, add diluted vinegar.
7. The dry components of the mixture, absorbing the vinegar, swell, so it increases in volume.

Important! Ready dry adjika should be salty and slightly oily.

Terms and conditions of storage

For better preservation of the workpiece in winter, adjika should be placed in dry glass jars and stored in the cold. For this purpose, a basement, cellar or refrigerator is suitable. The shelf life is 4-6 months, but most often it is equal to the amount of Georgian adjika prepared for the winter. In other words, seasoning for the winter is stored until completely eaten. If the storage conditions are suitable, then during the year adjika does not lose its taste and nutritional qualities.

Conclusion

Georgian adjika for the winter, cooked according to the chosen recipe, will serve as a seasoning, sauce, spicy addition to any dish. It is not necessary to prepare large quantities. The simplicity of the recipes allows even novice cooks to prepare a masterpiece for the festive table.

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Spicy tomato sauce, which many of our compatriots close for the winter and call adjika, has almost nothing to do with this Georgian seasoning. Real Georgian adjika is made without tomatoes. Mandatory ingredients in its composition are bitter pepper, herbs, salt. Additionally, the recipe list may include garlic, sweet peppers, nuts, various seasonings, rarely sugar, vinegar. Adjika in Georgian for the winter can be prepared from fresh or dried ingredients. Usually it is made without heat treatment, sometimes it is dried in the oven. The conditions of its storage depend on the composition of the seasoning and the method of preparation, but its shelf life is always long, at least a year. It is used for cooking various dishes and is never superfluous in the kitchen. If there are lovers of spicy foods in your family, you should definitely prepare Georgian adjika for future use.

Cooking features

Some features of cooking adjika in Georgian for the winter have already been mentioned in the introduction, but there are other important points that you should learn about before starting to prepare this seasoning.

• For adjika, it is required to process a significant amount of hot pepper and garlic. These ingredients are not harmless. They can seriously burn the skin. You can only work with them with gloves. When inhaled, pepper can cause coughing. When working with it, it does not hurt to protect the respiratory organs with a respirator or gauze bandage. After the cooking process, wash your hands thoroughly with soap and water, before that do not touch your face, especially your eyes.
• Dry Georgian adjika is made from dried or even dried pepper. To do this, the pods are hung by the stalks in a warm and well-ventilated place, protected from direct sunlight.
• Pepper seeds and its partitions have the most burning taste. To obtain adjika with a milder taste, pepper is cleaned of seeds before use. To obtain a highly spicy seasoning, peppers are processed together with seeds.
• If you want to make adjika identical to traditional Georgian adjika, refrain from using kitchen gadgets, but finely chop the ingredients and grind them in a mortar. If authenticity is not important to you, you can grind food with a blender, coffee grinder, meat grinder, manual garlic press.
• For dry adjika, it is enough to wash and dry the jars. For adjika from raw vegetables and fresh herbs, the jars must be sterilized, the lids boiled. It is desirable to close adjika with metal lids that ensure tightness, but when storing seasoning in the refrigerator, you can get by with nylon ones.

Real Georgian adjika is an extremely spicy and salty seasoning, it must be used with caution so that it emphasizes, rather than interrupts, the taste of ready-made dishes. For people with ulcerative diseases of the gastrointestinal tract, this spicy spice is contraindicated.

Georgian adjika with garlic and walnuts

Composition (per 0.7–0.8 l):

• hot capsicum - 0.5 kg;
• walnut kernels - 100 g;
• garlic - 0.4 kg;
• fresh cilantro - 0.2 kg;
• fresh parsley - 0.2 kg;
• hops-suneli - 50 g;
• coriander seeds - 20–25 g;
• salt - 60 g.

Cooking method:

• Wash the peppers and fresh herbs, put them on a clean cloth, wait until they are completely dry.
• Peel the garlic.
• Dry the walnut kernels in a pan (without oil).
• Cut the stems off the peppers. If you want a not too spicy seasoning, cut the pods in half, remove the seeds.
• Turn all the prepared ingredients through a meat grinder or, finely chopped, grind in a mortar with salt.
• Grind coriander with a pepper grinder or coffee grinder, add to the rest of the ingredients.
• Pour suneli hops and salt into the vegetable mass, if you have not added it yet.
• Stir the seasoning until the salt is completely dissolved.
• Sterilize small jars, fill them with adjika, close tightly and store in the refrigerator.

The color of adjika will depend on what color of pepper you used for it, but you should not expect it to be a bright red: greens and seasonings will not allow it to remain so.

Dry adjika in Georgian

Composition (per 0.5–0.7 l):

• hot capsicum - 0.7 kg;
• hops-suneli - 75 g;
• coriander - 75 g;
• salt - to taste.

Cooking method:

• Wash the pepper. When it dries, string it on a fishing line (by the stalks) and hang it in a dry, but well-ventilated area for 2 days.
• Remove the peppers, cut off their stems.
• Pepper, along with seeds, pass through a meat grinder or grind with a blender, coffee grinder.
• Pour coriander seeds into a mortar, add salt to them, grind.
• Combine ground pepper, salt with coriander, suneli hops. Mix thoroughly.

It remains to pour the seasoning into a clean, dry jar and store in a place protected from light and moisture. How much seasoning will turn out will depend on how juicy the pepper will be and at what temperature it will dry.

Green adjika

Composition (per 0.5 l):

• green capsicum (hot) - 0.2 kg;
• garlic - 0.2 kg;
• celery greens - 0.2 kg;
• cilantro - 150 g;
• parsley - 100 g;
• walnut kernels - 50 g;
• salt - 40 g;
• mint - 2-3 sprigs;
• ground black pepper - to taste.

Cooking method:

• Wash vegetables and greens, dry, chop with a meat grinder.
• Roast the nuts in a dry frying pan, mash in a mortar.
• Combine the ingredients by adding pepper and salt to them.
• Stir until the salt dissolves.
• Transfer to a sterilized jar and seal tightly.

Georgian seasoning prepared according to this recipe can only be stored in the refrigerator.

Georgian adjika with bell pepper

Composition (per 0.5 l):

• hot capsicum - 0.25 kg;
• sweet pepper - 0.25 kg;
• fresh basil - 100 g;
• fresh cilantro - 100 g;
• garlic - 0.3 kg;
• dried basil - 20 g;
• ground coriander - 40 g;
• salt - 100 g.

Cooking method:

• Peel the peppers from the seeds, chop with a meat grinder or blender.
• Grind herbs and garlic in the same way.
• Mix pepper puree with garlic mass and herbs, add dried basil, ground coriander and salt to them.
• Mix well and place on a baking sheet.
• Place the tray in the oven. Without closing it or turning on the convection, leave the adjika to dry at a temperature of 50–70 degrees for 1.5–2 hours. If your oven does not maintain the desired temperature, dry adjika for 6-8 hours in the kitchen.
• Transfer adjika to prepared jars, cork them.

Store seasoning prepared according to this recipe in a cool place, ideally in the refrigerator.

Adjika in Georgian is a spicy and spicy condiment made from pepper and fragrant herbs, often with the addition of garlic, nuts, coriander and other ingredients. Salt is an essential ingredient. In Georgia, adjika is harvested for the winter in large quantities. Our compatriots who are not indifferent to Caucasian cuisine can also do this.

A deep study of the origin of the "real adjika" did not lead to anything. This is a Georgian-Abkhazian complex seasoning. Many authors of adjika recipes from Georgia themselves write in the title: “Georgian (Abkhazian) adjika” and vice versa. There are still differences, albeit minor ones. Abkhazian adjika is dry and raw. The recipe for Georgian adjika gravitates towards fresh ingredients. It is closer to homemade adjika, although it does not contain tomatoes. Sweet pepper is often put in Georgian adjika, many herbs are tried to be used fresh. There are recipes where Georgian adjika ferments in the warmth, and then it is put into the refrigerator. The addition of walnuts ground into flour is the main distinguishing feature of adjika in Georgian from traditional Abkhazian recipes. In this, the love of Georgian culinary specialists for these wonderful nuts is manifested. Meet: adjika 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 cooking adjika Georgian real

• Let's prepare the raw components of adjika in Georgian, we 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 raw adjika recipe, otherwise it will not be an oily paste, but a spicy liquid sauce. Let's prepare the main ingredient - dry seasoning hops-suneli. It is she who contains the whole bouquet of Caucasian spices, and especially fenugreek. In addition, we will need coriander, walnuts, dried cilantro, salt and a little vinegar.
  
• Coriander in grains and peeled walnut kernels must be ground to a state of flour. Walnuts are included in almost all Georgian sauces. It is they who give a slight shade of taste to real Georgian adjika.
  
• Cut hot and sweet peppers into small pieces and put them in a blender, you can add a little diluted vinegar.
  
  
• Cut the dill and also add it to the blender.
  
• After grinding, Georgian adjika acquires a pleasant color and a real aroma of hot chili.
  
• Pour the ground components of adjika into a deep bowl.
  
• Add the dry ingredients of this complex seasoning. Pour suneli hops, ground coriander and dry cilantro greens.
  
• Add salt and mix everything for the first time. Gradually, in our deep vessel, a real Georgian adjika is born.
  
• We add ground walnuts and peeled and crushed garlic on a crush - these are the finishing components according to the recipe for raw adjika.
  
• Mix adjika very carefully. We spare no time and effort. 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 track. In 5 minutes adjika georgian real is ready. It must be stored in an airtight jar and stored in the refrigerator.
  

The true roots of the famous paste-like pepper seasoning - "Adjika" and its recipe come from Abkhazia. The word "adjika" itself comes from the Abkhazian "џyka" - salt, which is one of the main ingredients of the seasoning. History tells that the Abkhazian 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 a product that 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 "adzhiktzatsa" - "ground salt with something", or abbreviated - "adjika".

The people of Georgia, also famous for their love of spicy spices in cooking, including hot peppers, borrowed the basis of the famous Adjika recipe and made their own adjustments. The 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, which people are used to when buying it from supermarket shelves. Given how much salt is used to make adjika, Georgian seasoning takes on the quality of a non-perishable product. A mixture of pepper and seasonings is placed in jars and placed in a cool place, for example, in a refrigerator.

Fragrant seasoning is truly a flavoring decoration of any first or second course. Georgian gourmets add the mixture when baking or frying, wiping meat and poultry with it, is 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 fragrant ingredients. At the same time, the composition of adjika helps to speed up digestion and this does not make you feel heaviness in the stomach after a feast and is unlikely to be deposited as fat in the body.

More than one country, including Russia, borrowed the recipe for Abkhazian spices from hot peppers. Meat connoisseurs around the world prefer adjika from today's huge selection of sauces to their favorite meat dishes.

Food preparation

The process of choosing products for real traditional Georgian adjika is not burdensome, but if you pay attention to the recipe and a couple of nuances, then the end result of the prepared fragrant mixture pleases both the eye and the stomach:

• Hot pepper can be used both red and green, there is no specific preference in the Georgian recipe, the color of the resulting seasoning depends on it, the taste will be unchanged, only visual perception.
• Before cooking, hot pepper must be washed and dried, if you leave it to dry for several days, then adjika will be sharper - real Georgian. If the pepper is soaked a little, about 3 hours, the seasoning will be less spicy.
• Before adding to the mixture, walnuts are pre-roasted in a pan, the same can be done in the oven and then be sure to peel them. Only a walnut is used in the Georgian adjika recipe.
• When choosing greens, freshness will be the main aspect. There should be more cilantro than parsley. In extreme cases, you can use dry herbs, but the Georgian recipe implies only fresh herbs.

Ingredients:

Adjika in Georgian. traditional recipe

For comfortable work with hot pepper, which bakes when it comes into contact with the skin and can leave burns, you should wear rubber or latex gloves.

Burning adjika according to the Georgian recipe is ready. For seasoning storage use glass jars, which must first be sterilized, then the resulting mixture is placed 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 dishes in moderation.

And the hallmark of meat dishes is the sauce that is served with them - adjika. Until now, there is a dispute between Abkhazians and Georgians about whose national dish it is considered. In fact, the word "adjika" came into our language precisely from the Abkhazian. But in Abkhazian the word "aџyka" simply means "salt", and what we call so, among the inhabitants of Apsny is called "salt and pepper" - apyrpyl-jika, or - ajiktsattsa (in literal translation - salt, ground with other products).

As you can see, if we take the original meaning of the word, it turns out that adjika is salty pasta with spices. But today, the entire Caucasian cuisine is so mixed up that it is already difficult to determine which country and republic this or that dish originally belonged to.

The recipe may include, in addition to pepper and seasonings, also tomatoes. They give this appetizer softness, removing the excessive sharpness of bitter pepper. But it will not be a violation of the canons if you also include apples, carrots or bell peppers in it. Anyway, you will get a real Georgian which we will give below. The main thing in it is not strict adherence to the recipe, but inspiration.

Georgian adjika recipe

Two types of this snack are widespread - red and green. In principle, they are suitable for different dishes, although they are interchangeable. So, traditionally, soups are seasoned with green adjika, giving them the necessary sharpness, and red serves as a seasoning for meat dishes. But you can safely season kharcho with red adjika, and add green adjika to a salad with tomatoes.

In fact, Georgian red adjika, the recipe of which we give here, differs from green only in that red is placed in one of them and green in the other. And due to the different juiciness of the products, green adjika turns out to be more liquid.

Attention! Before you start cooking adjika, you will need to stock up not only on vegetables, herbs and spices, but also put them on. Otherwise, you risk burning your hands, since pepper has strong burning properties.

Products:

• hot pepper (red or green) - 25 pcs. (1 kg);
• garlic - 5 heads;
• salt - 3 tbsp. spoons (with a slide);
• basil - 1 bunch;
• ground pepper;
• cilantro - 1 bunch;
• dill - 1 bunch (despite the fact that parsley is not included in the Georgian adjika recipe, you can add it);
• coriander seeds - 2 tbsp. spoons.

Cooking:

If the pepper is just from the garden, it needs to be slightly dried, and then poured with water for several hours. This is done so that it manifests bitterness and sharpness. Then it is cut, and the seeds are removed from it.

We clean the garlic, wash the greens and dry them slightly, pinch off the leaves from the basil - we need them.

We grind everything in a meat grinder twice. Coriander seeds are crushed in a mortar with salt and added to the total mass along with ground pepper. Mix the mixture well. You can add a little vinegar, but this is already an amateur. It is not included in the Georgian adjika recipe, but a slight sourness does not hurt.

Now it remains to decompose the resulting adjika into sterile jars, close them and send them to the cellar or refrigerator. You can eat it immediately, just keep in mind that it becomes sharper with exposure.