The spicy Abkhazian adjika seasoning can only consist of spices, red pepper, walnuts and salt. But there are many variations of this sauce. For example, with the addition of tomatoes, horseradish and garlic.
It is necessary
-
- For 1 liter:
- - 600 g of tomatoes;
- - 1 small horseradish root;
- - 5 pods of red sweet and hot peppers;
- - 1 head of garlic;
- - 1 tbsp. l. Sahara;
- - salt to taste;
- - 1 bunch of parsley and dill;
- - 2 tbsp. l. spices "Khmeli-suneli";
- - 1 glass of vegetable oil;
- - 1 glass of wine vinegar.
Instructions
Step 1
Prepare your vegetables. Rinse tomatoes, horseradish root, peppers under cold running water. Peel horseradish. Pour boiling water over ripe tomatoes, remove the skin from them, cut the stalk. Wipe the pulp through a sieve, remove the seeds. Peel the bell peppers and the bitter hot peppers. Put the garlic and hot pepper in a separate bowl and cover with cold water. Wash and dry parsley and dill.
Step 2
Pass the chopped horseradish root, sweet and bitter peppers 2-3 times through a meat grinder. Combine vegetables - tomatoes, horseradish and peppers in an enamel saucepan. Put the mixture on low heat, bring to a boil. Add salt and sugar. Cook adjika over low heat for about 40-50 minutes, remembering to stir constantly.
Step 3
Prepare small jars and lids. Clean them with baking soda or soapy water, wash thoroughly. Sterilize the jars over steam for about 10-15 minutes, and boil the lids separately for 3-4 minutes. Place the jars on a clean kitchen towel and cool and dry.
Step 4
Pass the garlic through a garlic press, chop the parsley and dill as small as possible. If desired, you can also add cilantro, basil, saffron, marjoram, coriander seeds to such adjika. Add vegetable oil and garlic to the boiling mass. Stir the adjika and cook for about 15-20 minutes over low heat. Then carefully pour in the wine vinegar, add the chopped herbs and add the Khmeli-suneli spices. Then leave the sauce on the fire for 10 minutes. At the end of cooking, it should become smooth and thick.
Step 5
Pour hot adjika with homemade seasoning in a cold place. Use spicy adjika as a snack sauce for fish, chicken, meat dishes, pasta and potatoes.
