Adjika
1 hour Recipe Yield:
500 g Difficulty:
Simple recipe
Adjika – recipe for Georgian cuisine, almost every family cooks adjika, but everyone is used to adjika with the addition of tomatoes. If you look from the point of view of real adjika, which is prepared exclusively from hot peppers and spices, then tomato adjika is a hot sauce and nothing more. At this time, adjika in Georgia is cooking using a meat grinder, and previously dried peppers were ground with a stone to the state of a plasticine mass. Grinding takes a lot of time and effort, so it is best to use a fine-mesh meat grinder. This adjika can also be used as a spice for cooking various dishes, it can be added to marinade for cooking meat, etc. In addition to hot red pepper adjika, there is recipe for green adjika, which is made from hot green peppers and fresh herbs.
Recipe Ingredients
Cooking Recipe
For a recipe for Georgian cuisine adjika, wash red hot peppers, string on a thread and hang dry. Do not dry the pepper completely, it should be slightly wrinkled. Drying time can take 3-7 days, it all depends on how ventilated the room is. Cured peppers do not have a pronounced peppery aroma and combines very well with spice aromas.
When the pepper has dried up, remove from the thread and twist it together with the garlic through a meat grinder twice. Before twisting, the pepper can be peeled from the seeds so that the adjika is not too sharp and more plastic. If you nevertheless decide to grind the pepper in a mortar, then pepper and spices, garlic and salt are put into the mortar. It is rubbed all at once into one mass, if the pepper is dry, you can add a small amount of water, practically sprinkle it.
Grind coriander, dill, fennel and fenugreek seeds in a mortar or grind with a coffee grinder. If all the spices can be easily ground in a mortar, then it is better to grind fenugreek in a coffee grinder, it is very dense and it is almost impossible to grind it. Mix the twisted peppers and garlic with spices, add salt and place tightly in a sterilized jar. Adjika is best kept in small 200-250 g jars, as it is easier to remove and less fading.