Adjika is a thick spicy ground mass of spices with salt. Real adjika is made from hot red or green pepper, grinding the ingredients on the stones to preserve the essential oils. At home, pepper and additives are passed through a meat grinder. Tomatoes are added to soften the pungency. Adjika is spread on bread, added to various dishes, and marinated in it.
Pick your recipe
You will need
-
- hot red pepper (500 g)
- garlic
- walnuts (100 g)
- salt
- vinegar (wine)
- cilantro seeds (10 g)
- dill seeds (10 g)
- dried basil
- hot green pepper (100 g)
- fresh spicy greens (500 g)
- tomatoes (1 kg)
- bell pepper (1 kg)
Instruction manual
1
Adjika from red hot pepper.
For hot red pepper, remove the stalk, cut into length and remove the seeds. Put the prepared pepper in a bowl, fill with warm water, put a plate on top, and on it a jar of water or a stone. Hold the pepper under load for 3 hours.
2
Disassemble the head of garlic and slice the husks. Rub the kernels of walnuts in a mortar to make a slurry. Add cilantro and dill seeds to the mortar. Pound with nuts. Nuts make adjika sticky and pasty.
3
Grind red pepper and garlic through a meat grinder. Mix with the crushed mass of the mortar. Sprinkle with dried basil. Salt and add a little wine vinegar. Put Adjika in a glass jar, tightly close the lid and store in the refrigerator.
4
Adjika from green pepper.
Peel green paprika from the tail and seeds. Pass through a meat grinder along with fresh herbs (basil, cilantro, savory). Season with salt to taste. Such green adjika is not stored for long. Homemade cheeses are seasoned with it, you can add, like red adjika, to the soup.
5
Adjika with tomatoes.
Remove from the bell pepper and red hot pepper ponytails. Leave the seeds. Pass tomatoes, peppers, a little garlic and a bunch of parsley through a meat grinder. Add salt to taste and refrigerate for a day. Then transfer to glass jars that were previously scalded with boiling water. Close tightly with lids, store in the refrigerator.
note
Peel red and green hot peppers from the stalk and seeds in thin rubber gloves. Hot juice is well absorbed into the skin of the hands, then it is difficult to wash them.
Useful advice
In adjika with tomatoes, you can add more apples, carrots, all together passing through a meat grinder. To keep such adjika better, add vinegar.