For spicy lovers, there is nothing tastier than chili peppers, and when there is also a lot of it in the recipe, it turns out to be a real holiday!
What is good about Abkhazian adjika besides sharpness? Of course, the aroma, and the impossibility of spoiling the recipe.
So, we begin to stock up for the winter with a burning version of adjika for the most daring. By the way, do not forget that adjika is a little different for everyone. 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 present the most authentic one from the sunny Abazia-2016.
It is necessary
- 450-500 grams of chili peppers
- 300-400 grams of garlic
- 60-75 grams of fresh herbs:
- • Basilica (better than purple)
- • Cilantro (can be substituted with coriander seeds)
- • Dill
- • Parsley
- Salt 2-3 tablespoons (no slide)
- Attention, salt should be taken coarse or medium and must be non-iodized
- Dishes:
- - containers for vegetables and herbs
- -meat grinder or blender
- -disposable gloves (if very hot chili)
- - container with lid (not aluminum)
- - portioned jars
- -covers
Instructions
Step 1
Rinse all greens, pat dry on a towel. If your greens have very tough cuttings, take them off without regret.
Rinse the chili peppers from dust, carefully twist the tails without damaging the pepper itself.
You do not need to cut the pepper, the seeds should remain inside. Peel the garlic from the films, weigh. Measure out the required amount of salt and coriander, if using. So, all the ingredients are prepared, it remains to combine into a single mass.
Step 2
Scroll pepper, garlic and herbs alternately through a meat grinder. Salt is also added to the meat grinder and scrolled. The result is a reddish-green mass in which the pepper seeds are clearly visible. If there is a blender, then you can additionally break the mass with it, but the pepper bones must be felt. 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 hands are especially sensitive, then use disposable gloves.
Step 3
The mass turns out to be thick, and because of the juice of the greens, liquid will be visible in it. Leave the mass to ferment on the table for 3 days. During fermentation, the mass is stored with the lid ajar and at room temperature. The mass is stirred twice a day. During this time, part of the liquid will evaporate and the mass will become thicker. After fermentation, adjika is laid out in small jars and stored in the refrigerator.
