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Autumn is harvest time and preparations for the winter and today I propose to cook 2 recipes for Abkhazian adjika from red and green peppers.
We are talking about a product that is prepared in the Caucasus and many families have their own recipe for such adjika.
I do not pretend to call my recipe a classic, but just show how I prepare it for my family.
Abkhaz adjika Is an incredibly aromatic and tasty concentrated seasoning for many dishes.
As a rule, I use it as an additive in borscht and soups, especially kharcho, when marinating a kebab, when baking poultry or large pieces meat, for cooking tomato or sour cream sauces and other dishes.
On my channel in the playlist " Blanks and conservation»There are others, interesting and delicious recipes blanks for the winter, take a look, if you haven't seen, reference ️ https://goo.gl/Vbkdn8
LIST OF INGREDIENTS
Green adjika
- 1 kg green hot pepper
- 250-300 g garlic
- 100 g fresh basil
- 100 g fresh parsley
- 100 g fresh cilantro
- 100 g fresh dill
- 10-15 g dried basil (1 tablespoon)
- 10-15 g dried cilantro greens (1 tablespoon)
- 1 tbsp hops-suneli (15 g)
- 1 tsp utsho-suneli (5-10g)
- 1 tbsp black pepper (15 g)
- 1 tbsp ground coriander (15g)
- 2 tbsp salt with a slide (70 g)
Red adjika
- 1 kg red hot pepper
- 500 g walnuts
- 400 g garlic
- 100 g salt
- 1 tbsp ground coriander (15 g)
- 1 tbsp hops-suneli (15 g)
- 1 tsp utsho-suneli (5-10g)
Abkhazian adjika - 2 recipes from red and green hot peppers - STEP-BY-STEP RECIPE
So let's get started, first let's prepare green pepper adjiku.
We try to use it first of all, since such adjika contains fresh herbs.
To prepare it, we need green hot peppers.
It is better if it lies in the kitchen for a couple of days, withers slightly and is not so juicy, but you can also cook it from fresh hot pepper.
We also need garlic, and a large bunch of herbs - basil, cilantro, dill and parsley.
And what is the Abkhaz adjika without dry herbs and spices?
I have dried basil and cilantro, and from spices - hops-suneli, utskho-suneli (aka blue fenugreek), ground coriander, black pepper and coarse salt.
We need to grind all products thoroughly to a pasty consistency.
Let's start with the pepper.
It must be washed and dried.
You can remove the seeds from the pepper, so the adjika will be less burning, but I will not remove it, but I will scroll it with the seeds in a meat grinder, so I only cut the stalks of the pepper.
I want to draw your attention to the fact that when working with hot peppers, you need to wear gloves, I will do this when I start grinding it.
I prepared the pepper and now, together with the garlic and herbs, it must be scrolled in a meat grinder with the finest grill.
We pass the pepper through a meat grinder, if it is very large, cut it so that it is convenient for you.
It is advisable to grind food in the fresh air - in the summer kitchen, on the balcony, or at least with an open window.
Following the pepper, we send peeled garlic to the meat grinder, and I told how easy it is to peel in one of the previous videos, I will leave a link in the description.
It is better to use green basil, but I didn’t have this, I took purple, it is necessary to remove rough stems from it and leave only leaves and young twigs.
Pass the cilantro, dill and parsley together with the stalks.
You can grind all the products for this recipe not only in a meat grinder, but also using a blender.
After we ground the pepper, garlic and herbs, mix the mass and add dry spices and herbs - I have dried cilantro and basil, and from spices - hops-suneli, utskho-suneli (but if you don't have one, add more hops-suneli), freshly ground coriander, black pepper and coarse salt, salt in this recipe is at least 100 g per kilogram of pepper.
Once again, mix everything well and again pass the whole mass through a meat grinder.
It is advisable to repeat this procedure 2-3 times in order to obtain the most homogeneous pasty consistency.
We leave it in the kitchen, stirring occasionally, for at least 3-4 days, so that fermentation takes place and some of the liquid evaporates, and then we put it in small jars and store it in the refrigerator, there is no need to roll up and sterilize it.
Such adjika is called "raw", it is more juicy, aromatic and valuable in relation to the vitamins it contains, because it is prepared with the maximum amount of fresh ingredients.
Now let's cook red adjika, this recipe does not contain fresh herbs, it is thicker, pasty, buttery due to the high content of nuts.
We prepare the pepper, as in the previous recipe - the drier it is, the thicker the adjika will turn out, but you can also cook it from fresh pepper.
We also need a lot of walnuts, garlic and spices.
In red pepper, like in green, we cut off the stalks, and if you wish, you can remove the seeds, I do not remove.
Once again, I remind you that all actions with hot peppers must be done with gloves and, if necessary, in a medical mask.
The pepper is prepared and now you need to scroll it along with the nuts and garlic in a meat grinder.
I skip the whole pepper, but if it's too coarse, you can cut it.
Next, we send the nuts to the meat grinder, I do not dry them, but this is at your discretion.
You can cook this adjika without nuts, but it is they that reduce the pungency, give it a pasty buttery texture and a special mild taste.
It remains to scroll the garlic.
Mix the chopped mass and add spices - utskho-suneli, hops-suneli, chopped coriander and coarse salt.
Mix everything again and again pass it through a meat grinder.
Our Abkhazian raw adjika is ready!
Unlike green, it is thicker and more viscous.
We put it in jars and store it in the refrigerator.
So, friends, I showed you two recipes for Abkhaz adjika.
Such adjika preserves most of the vitamins, because remains in fresh, it does not pass heat treatment, prepared without sterilization and adding vinegar.
Green adjika stays well until next season, while red adjika can be stored for several years, but only in the refrigerator.
I propose to cook and try both recipes for this wonderful adjika, I am sure that you will find a use for it for cooking your favorite dishes and discover completely new tastes.
Hot peppers are a seasonal product, so don't miss the opportunity to make this extraordinary piece!
I wish you good luck and bon appetit!
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Dina was with you. Until next time, until new recipes!
Abkhaz adjika - 2 recipes from red and green hot peppers - VIDEO RECIPE
Abkhaz adjika - 2 recipes from red and green hot peppers - PHOTOS
Traditional Abkhaz adjika is prepared on the basis of hot pepper, garlic, salt and herbs. We suggest not to limit ourselves to the classics alone with such a variety of ingredients for a searing seasoning. Check out our easy proven recipes!
How to cook adjika: 3 rules
1. To make the color of the adjika rich and the consistency thick, choose the brightest and fleshy vegetables.
2. Use salt better than rock salt, since it is sodium chloride in its pure form that is a powerful preservative, and iodized salt may ferment and soften vegetables.
3. Special pungent taste adjika is added by hot pepper unrefined from seeds. If the seed pods are removed from the pods, the taste of the sauce is softer. And don't forget to use rubber gloves to avoid scalding from the pepper!
Green adjika
Visiting card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.
What do you need:
- 6-8 large bitter green peppers
- 1 head of garlic
- 1 bunch of cilantro
- 1 tbsp salt
How to cook green adjika:
1. Cut the pepper into small pieces, without peeling the seeds.
2. Grind the pepper with garlic in a mortar or mince it several times.
3. Add salt, stir and leave to brew for 15–20 minutes.
Russian adjika "Ogonyok"
To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressing for pickle and cabbage soup.
What do you need:
- 1 kg of tomatoes
- 1 kg sweet pepper
- 400 g garlic
- 200 g hot pepper
- 150 g parsley root
- 1 tbsp salt (for storing adjika more than 1-2 months, double the amount of salt)
How to cook Russian adzhika "Ogonyok":
1. Cut out the stalks of tomatoes, peel the peppers, peel the garlic.
2. Pass the tomatoes, sweet and hot peppers, parsley root and garlic through a meat grinder.
3. Add salt, stir and leave under a closed lid at room temperature for two days, stirring occasionally.
4. Place in sterilized jars and refrigerate.
Hot adjika with basil
Sharp! Very spicy! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes but also for sandwiches, sauces, soups and even pasta.
What do you need:
- 500 g hot red pepper (you can add a couple of green peppers)
- 400 g garlic
- 2 bunches of green basil
- 1 bunch of cilantro
- 1 bunch of parsley
- 2 tbsp salt
How to cook hot adzhika with basil:
1. Cut off the stalks of the peppers, do not remove the seeds.
2. Rinse the greens and dry them.
3. Pass all ingredients together with salt through a meat grinder 4–5 times to make the mass as homogeneous as possible.
4. Transfer adjika to a glass or enamel dish and leave at room temperature for 4 days.
5. Then arrange in clean jars and store in the refrigerator.
Nut adjika
Adjika is not adjika, if there are no nuts in it, as they say in the Caucasus. A delicate pleasant aroma, thick consistency and rich piquant taste - this is what makes adjika real!
What do you need:
- 500 g tomatoes
- 400 g walnuts
- 200 g red bell pepper
- 3 heads of garlic
- 2-3 hot peppers
- 1 bunch of cilantro or parsley
- 4 tablespoons refined sunflower oil
- 2 tbsp vinegar 9%
- 1 tsp salt
How to cook nut adjika:
1. Peel the bell pepper from seeds, wash and dry the herbs.
2. Cut the stalks of tomatoes.
3. Chop tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.
4. Add sunflower oil, vinegar and salt to the prepared mass.
5. Stir and serve immediately!
Gorloder, or Siberian adjika with horseradish
The recipe from Siberia is quite capable of making healthy competition with hot sauces from sunny Abkhazia. The basis of the gorloder is the vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially - to barbecue and homemade grilled sausages.
What do you need:
- 500 g tomatoes
- 50 g horseradish root
- 50 g garlic
- 1.5 tsp salt
- 1 tsp Sahara
How to cook gorloder, or Siberian adjika with horseradish:
1. Chop tomatoes, garlic and horseradish in a meat grinder.
2. Combine all ingredients, add salt and sugar, mix.
3. Arrange in sterilized jars, roll up.
Adjika from bell pepper
If you don't like the fiery seasoning, make a lighter version of this sauce with a sweet and sour taste and a light peppercorn. This adjika goes well with baked or boiled meat, poultry, fish, baked potatoes in foil and toasted toast.
What do you need:
- 1 kg sweet red pepper
- 300 g garlic
- 4-6 red hot peppers
- 50 ml vinegar 9%
- 4 tablespoons Sahara
- 1 tbsp salt
How to cook adjika from bell pepper:
1. Remove seeds from sweet peppers.
2. Pass the pepper together with garlic and hot pepper through a meat grinder.
3. Add salt, sugar, vinegar, stir and leave to infuse for 3-4 hours.
4. Then put in sterilized jars and store in a dark, cold place.
Adjika with apples
An improved and adapted recipe for adjika for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce the amount.
What do you need:
- 1 kg of tomatoes
- 500 g red bell pepper
- 500 g sour apples
- 300 g carrots
- 200 g garlic
- 50 g hot pepper
- 200 ml of refined sunflower oil
- 1 bunch of cilantro
- 1 bunch of parsley
- salt to taste
How to cook adjika with apples:
1. Peel and grind all vegetables together with herbs in a blender or meat grinder.
2. Add salt and sunflower oil.
3. Bring to a boil and simmer for 2.5 hours.
4. Transfer to sterilized jars and roll up.
Adjika with plums
Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.
What you need:
- 500 g plums (choose not sweet and even sour plums)
- 500 g bell pepper
- 2 heads of garlic
- 2 hot peppers
- 1 tbsp tomato paste
- 100 g sugar
- 2 tsp vinegar 9%
- 2 tbsp salt
How to cook adjika with plums:
1. Peel bell peppers from seeds, plums - from seeds.
2. Pass through a meat grinder Bell pepper, plums, garlic, hot peppers with seeds.
3. Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.
4. Bring to a boil and cook, stirring occasionally, over low heat for 30–40 minutes.
5. Add vinegar 2 minutes before the end of cooking.
6. Transfer the finished mixture to sterilized jars, roll up, turn over and leave until it cools completely.
Baked pumpkin adjika
Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an extraordinary and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.
What do you need:
- 500 g pumpkin
- 200 g apples
- 200 g bell pepper
- 200 g onions
- 1 lemon
- 1 head of garlic
- 1 bunch of basil
- 1 bunch of cilantro
- 50 ml refined vegetable oil
- 1 hot pepper
- 1 tsp salt
How to cook baked pumpkin adjika:
1. Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of any size.
2. Wrap pumpkin, onion, apples and peppers in foil, bake at 200 ° C for 35 minutes. Then peel the apple and pepper.
3. Grind all baked vegetables in a blender.
4. Grind the garlic, lemon and herbs in a blender into a homogeneous mass.
5. Combine vegetables with lemon dressing, stir and serve immediately.
Adjika from pickled cucumbers
Are there any pickles left from last year's stocks? Cook out of them spicy sauce! The beauty of the recipe is that this adjika can be made in a hurry at any time.
What do you need:
- 500 g pickles
- 1 head of garlic
- 3 tbsp tomato paste
- 2 tbsp refined sunflower oil
- Apple vinegar- taste
- 1 pinch of ground black pepper
- 1 pinch of ground red pepper
How to cook adjika from pickled cucumbers:
1. Peel and grate cucumbers or chop in a blender. If there is a lot of liquid, drain.
2. Pass the garlic through a press.
3. Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.
4. Stir and refrigerate for 1-2 hours.
Natalie Lissy
P.S. And remember, just by changing our consumption - together we are changing the world! © econet
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Traditional Abkhazian adjika is prepared on the basis of hot pepper, garlic, salt and herbs.
We propose not to be limited to only one classics with such a variety of ingredients for searing seasonings. Check out our easy proven recipes!
How to cook adjika: 3 rules
So that the color of adjika is rich and the consistency is thick, choose the brightest and fleshy vegetables.
Use salt better than rock salt, since it is sodium chloride in its pure form that is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.
A special pungent taste of adjika is given by hot pepper unrefined from seeds. If the seed pods are removed from the pods, the taste of the sauce is softer. And don't forget to use rubber gloves to avoid scalding from the pepper!
Green adjika
Photo: dinasdays.com Visiting card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.
What do you need:
- 6-8 large bitter green peppers
- 1 head of garlic
- 1 bunch of cilantro
- 1 tbsp. spoon of salt
How to cook green adjika:
Cut the pepper into small pieces, without peeling the seeds.
Grind the pepper with garlic in a mortar or mince it several times.
Add salt, mix and leave to brew for 15–20 minutes.
The incomparable presenter of the program Lara Katsova shared with us her family recipe adjika, turn on the video!
Russian adjika "Ogonyok"
Photo: natalielissy.ru To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressing for pickle and cabbage soup.
What do you need:
- 1 kg of tomatoes
- 1 kg sweet pepper
- 400 g garlic
- 200 g hot pepper
- 150 g parsley root
- 1 tbsp. a spoonful of salt (for storing adjika more than 1-2 months, double the amount of salt)
How to cook Russian adzhika "Ogonyok":
Hot adjika with basil
Photo: natalielissy.ru Sharp! Very spicy! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.
What do you need:
- 500 g hot red pepper (you can add a couple of green peppers)
- 400 g garlic
- 2 bunches of green basil
- 1 bunch of cilantro
- 1 bunch of parsley
- 2 tbsp. tablespoons of salt
How to cook hot adzhika with basil:
Nut adjika
Photo: thinkstockphotos.com Adjika is not adjika, if there are no nuts in it, they think so in the Caucasus. A delicate pleasant aroma, thick consistency and rich piquant taste - this is what makes adjika real!
What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2-3 hot peppers
1 bunch of cilantro or parsley
4 tbsp. tablespoons of refined sunflower oil
2 tbsp. tablespoons of vinegar 9%
1 tsp salt
How to cook nut adjika:
Peel the bell peppers from seeds, wash and dry the herbs.
Cut the stalks of tomatoes.
Chop tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.
Add sunflower oil, vinegar and salt to the finished mass.
Stir and serve immediately!
Gorloder, or Siberian adjika with horseradish
Photo: loverofcreatingflavours.co.uk The recipe from Siberia is quite capable of competing with the hot sauces from sunny Abkhazia. The basis of the gorloder is the vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.
What do you need:
- 500 g tomatoes
- 50 g horseradish root
- 50 g garlic
- 1.5 teaspoons of salt
- 1 teaspoon sugar
How to cook gorloder, or Siberian adjika with horseradish:
Chop the tomatoes, garlic and horseradish in a meat grinder.
Combine all ingredients, add salt and sugar, mix.
Arrange in sterilized jars, roll up.
Adjika from bell pepper
Photo: thinkstockphotos.com If you don't like the fiery seasoning, make a lighter version of this sauce with a sweet and sour taste and a light peppercorn. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and fried toasts.
What do you need:
- 1 kg sweet red pepper
- 300 g garlic
- 4-6 red hot peppers
- 50 ml vinegar 9%
- 4 tbsp. tablespoons of sugar
- 1 tbsp. spoon of salt
How to cook adjika from bell pepper:
Peel sweet peppers from seeds.
Pass the pepper together with garlic and hot pepper through a meat grinder.
Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.
Then put in sterilized jars and store in a dark, cold place.
Adjika with apples
Photo: thinkstockphotos.com An improved and adapted recipe for adjika for poultry or grilled fish. To give the sauce a more delicate flavor, you can cook it without hot peppers or reduce the amount.
What do you need:
- 1 kg of tomatoes
- 500 g red bell pepper
- 500 g sour apples
- 300 g carrots
- 200 g garlic
- 50 g hot pepper
- 200 ml of refined sunflower oil
- 1 bunch of cilantro
- 1 bunch of parsley
- salt to taste
How to cook adjika with apples:
Peel and grind all vegetables together with herbs in a blender or meat grinder.
Add salt and sunflower oil.
Bring to a boil and simmer over low heat for 2.5 hours.
Transfer to sterilized jars and roll up.
Adjika with plums
Photo: wolvesinlondon.com Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.
What you need:
- 500 g plums (choose not sweet and even sour plums)
- 500 g bell pepper
- 2 heads of garlic
- 2 hot peppers
- 1 tbsp tomato paste
- 100 g sugar
- 2 tsp vinegar 9%
- 2 tbsp. tablespoons of salt
How to cook adjika with plums:
Peel bell peppers from seeds, plums - from seeds.
Pass the bell peppers, plums, garlic, hot peppers together with the seeds through a meat grinder.
Put chopped ingredients in a saucepan, add tomato paste, salt and sugar.
Bring to a boil and cook, stirring occasionally, over low heat for 30–40 minutes.
Add vinegar 2 minutes before the end of cooking.
Transfer the finished mixture to sterilized jars, roll up, turn over and leave until it cools completely.
Baked pumpkin adjika
Photo: thinkstockphotos.com Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.
What do you need:
- 500 g pumpkin
- 200 g apples
- 200 g bell pepper
- 200 g onions
- 1 lemon
- 1 head of garlic
- 1 bunch of basil
- 1 bunch of cilantro
- 50 ml refined vegetable oil
- 1 hot pepper
- 1 tsp salt
How to cook baked pumpkin adjika:
Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of any size.
Wrap pumpkin, onions, apples and peppers in foil, bake at 200 ° C for 35 minutes. Then peel the apple and pepper.
3. Grind all baked vegetables in a blender.
Grind the garlic, lemon and herbs in a blender until smooth.
Combine vegetables with lemon dressing, stir and serve immediately.
Adjika from pickled cucumbers
Photo: greenishthumb.net Are there any pickles left from last year's stocks? Make them hot sauce! The beauty of the recipe is that this adjika can be made in a hurry at any time.
What do you need:
- 500 g pickles
- 1 head of garlic
- 3 tbsp. tablespoons of tomato paste
- 2 tbsp. tablespoons of refined sunflower oil
- apple cider vinegar - to taste
- 1 pinch of ground black pepper
- 1 pinch of ground red pepper
How to cook adjika from pickled cucumbers:
Peel and grate cucumbers or chop in a blender. If there is a lot of liquid, drain.
Pass the garlic through a press.
Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.
Stir and refrigerate for 1-2 hours.
Every year, at the beginning of autumn, the sacred ritual of preparing adjika for the winter is performed in our kitchen. And if different pickles can be easily neglected, then refuse to prepare this spicy snacks- just a crime. The thing is that for me adjika is not just a spicy aromatic snack, but a real medicine during periods of general flu epidemics. That is why every autumn, while my mistress conjures over saucepans with fragrant apple jam and puts selected golden mushrooms in jars ;-), I set about preparing the best medicine for all winter ailments.
This time we will not cook the traditional one, the recipe for which we have already published, but its more aromatic and less spicy variety - green adjika. As a basis for its preparation, we will use fresh, aromatic herbs - cilantro, parsley, dill and purple basil, as well as garlic, walnuts and green hot peppers. But the beauty of this recipe is that our appetizer will not be exposed to any heat treatment, which means that we will receive not only exclusively tasty product, but we will also save everything in green adjika useful material and vitamins, which we lack so much in winter.
Ingredients:
- Cilantro - 2 bundles;
- Parsley - 1 bunch;
- Dill - 1 bunch;
- Purple basil - 1 bunch;
- Garlic - 2 heads;
- Green hot peppers - 6-7 pcs;
- Walnut - 2 cups;
- Zira - 2 tbsp. l .;
- 3-4 tbsp coriander l .;
- Mint - a few twigs (optional);
- Salt to taste.
Green adjika recipe
How to cook Green Adjika:
Step 1
We start cooking by preparing all the ingredients. To do this, wash and dry all the greens and peppers, peel the garlic, wash the walnuts and remove excess debris.
Step 2
In a hot skillet, quickly fry the cumin and coriander until the characteristic aroma appears. The main thing here is not to overcook. Next, pour the spices into a mortar and grind.
Step 3
For hot green peppers, remove only the tail, leaving the seeds and partitions. By itself Green pepper more aromatic and less pungent than its red counterparts. Therefore, we will need all its sharpness in order to preserve the finished product for many months.
Step 4
We cut all the ingredients and pass them twice through a meat grinder. Mix thoroughly, add black pepper and salt. To taste, adjika should be slightly salty, this is necessary to ensure better preservation of the finished product.
Step 5
We distribute the finished green adjika among the jars and store in the refrigerator.
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