Adjika is a thick spicy ground mass of spices with salt. Real adjika is made from hot red or green peppers, rubbing the ingredients on stones to preserve 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 meat is marinated in it.
It is necessary
-
- 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 herbs (500 g)
- tomatoes (1 kg)
- bell pepper (1 kg)
Instructions
Step 1
Adjika from red hot pepper.
For hot red peppers, remove the stem, cut to length and remove the seeds. Put prepared peppers in a bowl, cover with warm water, put a plate on top, and a jar of water or a stone on it. Hold the pepper under load for 3 hours.
Step 2
Disassemble the head of garlic into cloves and peel off the husk. Pound the walnut kernels in a mortar to make a gruel. Add cilantro and dill seeds to the mortar. Rub together with nuts. Nuts make adjika viscous and pasty.
Step 3
Pass the red pepper and garlic through a meat grinder. Mix with a pounded mortar. Sprinkle with dried basil. Season with salt and a little wine vinegar. Put the adjika in a glass jar, close the lid tightly and store in the refrigerator.
Step 4
Adjika from green pepper.
Peel the ponytail and seeds from the green peppers. Pass through a meat grinder along with fresh herbs (basil, cilantro, savory). Season with salt to taste. This green adjika is not stored for long. It is seasoned with homemade cheeses, and can be added, like red adjika, to soup.
Step 5
Adjika with tomatoes.
Remove the tails from the bell pepper and red hot pepper. Leave the seeds. Mince tomatoes, peppers, some garlic and a bunch of parsley. Salt the mass to taste and refrigerate for a day. Then transfer to glass jars, which were previously scalded with boiling water. Close tightly with lids, store in the refrigerator.
