For lovers of spicy there is nothing tastier than chili pepper, and when there is a lot of it in the recipe, it turns out a real holiday!
What is good Abkhaz adjika in addition to spiciness? Of course, the aroma, well, the inability to spoil the recipe.
So, we begin to stock up for the winter with a burning option of adjika for the most daring. By the way, do not forget, adjika everyone gets a little different. After all, it depends on who is used to cooking. There are many options for adjika, someone adds walnuts, someone likes more salty. And all the recipes are correct, but we give the most authentic of the sunny Abazia-2016.
Pick your recipe
You will need
- 450-500 grams of chili pepper
- 300-400 grams of garlic
- 60–75 grams of fresh herbs:
- • Basilica (preferably purple)
- • Cilantro (can be replaced with coriander seeds)
- • Dill
- • Parsley
- Salt 2-3 tablespoons (no slide)
- Attention, salt should be taken large or medium and necessarily non-iodized
- Tableware:
- containers for vegetables and greens
- -meat grinder or blender
- - disposable gloves (if very hot chili)
- -Cap with lid (not aluminum)
- -port jars
- covers
Instruction manual
1
Rinse all the greens, dry on a towel. If the greens have very hard cuttings, cut them without sparing.
Wash the chili pepper from dust, carefully unscrew the tails, without damaging the pepper itself.
Pepper does not need to be cut, the seeds should remain inside. Peel garlic from films, weigh. Measure out the right amount of salt and coriander if you are using it. So, all the ingredients are prepared, it remains to combine into a single mass.
2
Scroll through the meat grinder alternately pepper, garlic and herbs. Salt is added to the meat grinder and scroll. The result is a reddish-green mass in which pepper seeds are clearly visible. If there is a blender, then you can additionally break the mass with it, but the bones of pepper should be felt necessarily. What is adjika without chili seeds? If there is no blender, then you can scroll the mass 2-3 times through a meat grinder. If your skin is particularly sensitive, use disposable gloves.
3
The mass is dense, and because of the juice of the greens, liquid will be visible in it. Leave the fermentation mass on the table for 3 days. During fermentation, the mass is stored with the lid ajar and at room temperature. Twice a day, the mass is stirred. During this time, part of the liquid will evaporate and the mass will become more dense. After fermentation, adjika is placed in small jars and stored in the refrigerator.
note
If your skin is sensitive, be sure to use thin gloves.
Useful advice
In adjika, you can add peanut coriander, suneli hops, ground walnut or hazelnut, dried zira.
If someone likes especially sharp adjika, then the pepper seeds are pulled out, dried and ground into powder, and then added to adjika in this form.