Adjika is a very popular seasoning that is served for dinner in many homes. Its pungent aroma and pungent taste can add a piquant zest to many dishes. Adjika is rightfully considered a national treasure of the peoples of the Caucasus, and they prepare it in different ways. The peculiarity of the Abkhaz adjika is that no heat treatment is required for its preparation.
Ingredient List
- hot (hot) red pepper - 0.5 kg;
- ground coriander - 1 tbsp. l.;
- fresh cilantro - 1 bunch;
- fresh dill - 1 bunch;
- garlic - about 350 g (12 heads);
- split walnuts - 200 g;
- hops-suneli - 3 tbsp. l. (optional);
- coarse salt - 200 g.
Recipe for making Abkhaz adjika
Two days before the start of cooking, spread the hot pepper on a newspaper so that it withers slightly. After that, you can start preparing the seasoning. Remove the stalks from the pepper. If you want to get a less spicy adjika, then peel the pepper from seeds - they contain the largest concentration of bitterness. If you like the pungency to the maximum, then use the pepper along with the seeds.
Divide the heads of garlic into cloves, and then peel them. Keep in mind that the amount of pure product should be at least 300 g. Rinse cilantro and dill greens, dry, and then cut the petioles. Now you need to dry the walnuts a little. To do this, take a frying pan, warm it up, and then place the nuts on it and, stirring, dry them for 10 minutes. At the same time, you need to monitor the nuts all the time so that they do not burn.
When the preparatory work is completed, take a meat grinder and scroll through it first the pepper, and then the garlic, nuts and herbs. Mix the resulting mass until smooth, add salt, and then pass it through the meat grinder again. If you do not have a meat grinder, then do the same in a blender. But it should be borne in mind that families from Abkhazia prefer to use only a meat grinder.
Now add ground coriander and suneli hops (optional) to the seasoning mass, and then mix everything together well one more time. Leave it at room temperature for 3 days to infuse properly. In the process of standing, the adjika will need to be mixed several times. After that, the Abkhazian snack can be considered ready.
How to store adjika at home
To prepare for the winter, put adjika in clean, dry jars and put in the refrigerator. If there is not much space in your refrigerator, you can store the seasoning at room temperature. In this case, the jars will need to be sterilized, then put adjika in them, and then roll up with sterilized lids. This safety net will help prevent air ingress and help keep the product intact.
Serve this wonderful bitter seasoning with any meat, fish, lean dishes, sandwiches, as well as a variety of side dishes of potatoes, pasta or cereals.
