Adjika in Georgian for the winter

Adjika in Georgian for the winter

Spicy tomato sauce, which many of our compatriots close for the winter and called adjika, has almost nothing to do with this Georgian seasoning. This Georgian adjika is made without tomatoes. Mandatory ingredients in its composition are bitter pepper, herbs, salt. Additionally, the prescription 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 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 large, not less than a year. It is used to prepare various dishes and is never superfluous in the kitchen. If your family has lovers of hot dishes, you should definitely prepare for the future Georgian adjika.

Cooking Features

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

  • For adzhika 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 work with them only with gloves. Pepper can cause a cough when inhaled. When working with it does not hurt to protect the respiratory organs with a respirator or gauze bandage. After the preparation process, wash your hands thoroughly with soap and water, do not touch them before the face, especially the eyes.
  • Dry Georgian adjika is made from dried or even dried pepper. To do this, the pods are hung from the stem in a warm and well-ventilated place, protected from direct sunlight.
  • Seeds of pepper and its partitions possess the most pungent taste. For softer taste adzhika, pepper is cleaned from seeds before use. Pepper is processed along with the seeds to produce highly spicy seasonings.
  • If you want to make an adjika that is identical to the traditional Georgian one, discard the use of kitchen gadgets, and chop the ingredients and grind them in a mortar. If authenticity is not important to you, you can grind products with a blender, coffee grinder, meat grinder, manual garlic press.
  • For dry adzhika, it is enough to wash and dry the jars. For adjika of raw vegetables and fresh greens, the jars must be sterilized, the lids boiled. It is advisable to close the adjika with metal lids to ensure tightness, but when storing the seasoning in the refrigerator, you can do nylon.

This Georgian adjika is an extremely spicy and salty seasoning, it should be used with care so that it emphasizes, and does not interrupt, the taste of ready-made dishes. People with ulcerative diseases of the gastrointestinal tract, this savory spice is contraindicated.

Adjika Georgian with garlic and walnuts

Composition (for 0, 7-0, 8 l):

  • hot peppers - 0, 5 kg;
  • walnut kernels - 100 g;
  • garlic - 0, 4 kg;
  • fresh coriander - 0, 2 kg;
  • fresh parsley - 0, 2 kg;
  • hops-suneli - 50 g;
  • coriander seeds - 20-25 g;
  • salt - 60 g.

Method of preparation:

  • Pepper and fresh greens are washed, put on a clean cloth, wait until they are completely dry.
  • Peel the garlic.
  • Dry walnut kernels in the pan (without oil).
  • At the peppers, cut the stalk. If you want to get a not too sharp seasoning, cut the pods in half, remove the seeds.
  • Turn all prepared ingredients through a meat grinder or, finely chopped, grind in a mortar with salt.
  • Chop the coriander using a pepper mill or a coffee grinder, add to the rest of the ingredients.
  • Pour into the vegetable mass hops-suneli and salt, if you haven't added it yet.
  • Stir seasoning until salt is completely dissolved.
  • Sterilize small volume jars, fill them with adzhika, close tightly and store in a refrigerator.

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

Dry adjika in Georgian

Composition (for 0, 5-0, 7 l):

  • hot peppers - 0, 7 kg;
  • hops-suneli - 75 g;
  • coriander - 75 g;
  • salt - to taste.

Method of preparation:

  • Pepper wash. When it dries, string on the line (for the stalks) and hang in a dry, but well-ventilated room for 2 days.
  • Remove the peppers, cut off the stem.
  • Pepper with seeds mince or chop with a blender, a coffee grinder.
  • Pour coriander seeds in a mortar, add salt to them, pound.
  • Combine ground pepper, salt with coriander, hops-suneli. 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 come out will depend on how juicy the pepper is and at what temperature it will dry.

Green adjika

The composition (0, 5 l):

  • green paprika (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 twigs;
  • ground black pepper to taste.

Method of preparation:

  • Wash, dry and chop vegetables and greens using a meat grinder.
  • Fry the nuts in a dry frying pan, mash them in a mortar.
  • Combine the ingredients by adding pepper and salt.
  • Stir to dissolve salt.
  • Put it in a sterilized jar, screw it tight.

It is possible to store Georgian seasoning prepared according to this recipe only in the refrigerator.

Adjika in Georgian with the addition of Bulgarian pepper

The composition (0, 5 l):

  • hot peppers - 0, 25 kg;
  • sweet pepper - 0, 25 kg;
  • fresh basil - 100 g;
  • fresh coriander - 100 g;
  • garlic - 0, 3 kg;
  • dried basil - 20 g;
  • ground coriander - 40 g;
  • salt - 100 g.

Method of preparation:

  • Peppers from seeds, grind with a meat grinder or blender.
  • Chop greens and garlic in the same way.
  • Mix the pepper puree with garlic mass and greens, add dried basil, ground coriander and salt to them.
  • Mix well and place on a baking sheet.
  • Place the pan in the oven. Without closing it or turning on the convection, leave the adjika to dry at 50-70 degrees for 1, 5-2 hours. If your oven does not maintain the desired temperature, dry the adjika for 6-8 hours in the kitchen.
  • Transfer the adjika to the prepared jars, seal them.

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

Georgian Adjika is a spicy and spicy seasoning made from pepper and herbs, often with garlic, nuts, coriander and other ingredients. Mandatory component is salt. In Georgia, adjika is prepared for winter in large quantities. Our compatriots who are not indifferent to Caucasian cuisine can do it.

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