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Caucasian cuisine is distinguished by a wide variety of spices used, as well as the spiciness of the prepared dishes. Adjika Caucasian is no exception to this. It is worth noting that you will not find the usual tomatoes, carrots or sweet peppers in the recipe. They are not required for adjika that comes from the mountains. The main components are various herbs, as well as salt.
Recipe No. 1 Caucasian hot adjika
To prepare adjika according to the Caucasian recipe, we will need the following ingredients: Imeretian saffron, very hot pepper, garlic, cilantro seeds and greens, suneli hops, wine vinegar, walnuts and salt.
As we can see from the list, the composition includes quite a lot of hot and pungent ingredients.
We start cooking with the preparatory stage. All greens and peppers must be thoroughly washed under running water and removed from seeds. Like any preparation for the winter, adjika requires well-washed and dried ingredients.
Chop the pepper quite finely. Grind walnuts in a mortar or coffee grinder. It should look like dust.
We send all the components of the future adjika into a container prepared in advance. If you haven’t found suneli hops, you can collect the spices included in its composition separately.Usually these are saffron, marjoram, coriander, parsley, thyme, bay leaf, basil, hyssop, dill, mint, fenugreek. They are mixed in approximately equal quantities, and red pepper is added. The amount of red pepper should not be more than 3% of the entire mixture.
The last things added to this fiery recipe are salt and vinegar. Adjika is ready! It will be a great addition to any meat dish.
Recipe No. 2
The second recipe for Caucasian adjika is distinguished by a smaller variety of herbs and spices used. To pamper yourself and your loved ones with this spicy snack, prepare the following ingredients: for 1 kg of red pepper you will need to take half a kilo of garlic and cilantro, basil and dill in any quantity, as well as a glass of salt.
To prepare adjika for the winter using this recipe, you will have to work hard. In terms of cooking time, the recipe can be classified as the longest.
First, take the pepper and fill it with water, don’t forget to peel it first. It will soak for about 4 hours. During this time, it is necessary to change the water 2-3 times.
While the peppers are preparing, peel the garlic. Next is the turn of greens. It needs to be washed and dried.
We take a meat grinder (can be replaced with a blender), send all the ingredients into it. Mix the mixture well for a few minutes. To store adjika, you need a cold room - this can be a refrigerator or a cellar.
Recipe No. 3 Adjika “thermonuclear”
This preparation for the winter is good because its preparation time is reduced to a minimum. You won't have to wash and peel a lot of vegetables since they are simply not used in the recipe.
For a Caucasian snack we will need already familiar ingredients:
- Pepper – the hotter the better – 1 kg.
- Cilantro, basil, dill - one good bunch of each green.
- Garlic – 1.5 kg.
- Salt (it is better to choose coarse) – 0.5 tbsp.
- Ground coriander – 2 tsp.
If you have already studied other adjika recipes, you have probably come to the conclusion that the process of preparing them is largely similar. This is true. They differ only in the number of included components. Preparing such a snack for the winter is exactly the same as in the previous recipe.
Recipe No. 4 Caucasian adjika with bell pepper
Undoubtedly, our housewives somewhat modified the original Caucasian adjika recipe. We like slightly less spicy dishes. Therefore, in order to make the taste less hot, many housewives began to add sweet pepper to the snack. This did not spoil the recipe at all; it became no less tasty and interesting. This is one of the most frequently prepared preparations for the winter.
We will need the following products:
- Hot pepper – 200 gr.
- Sweet pepper – 900 – 1000 gr.
- Tomatoes – 1 kg.
- Garlic – 300 gr.
- Salt and sugar to taste.
- Vinegar 9% - 300 gr.
From a given amount of products, approximately 8 half-liter jars of delicious winter preparations are obtained.
Cooking process:
- Wash and cut all vegetables into large pieces.
- Grind all the ingredients in a meat grinder, passing the hot pepper last. Extreme caution must be used when handling this product. When handling hot peppers, try not to touch your face, especially your eyes. If this happens, rinse the area thoroughly with cold water.
- In an enamel bowl, stir the resulting vegetable mixture for several minutes.
- Add salt, sugar, mix everything again.
- Add the vinegar last.
- Let the mixture sit for about 12 hours and soak in the aromas. Then you can put it into jars.
A few tips for preparing adjika at home
Like any preservation, adjika requires carefully prepared dishes. Pay special attention to preparing the jars - wash them thoroughly and steam them. The lids also need to be sterilized. Only in this case will the winter treat not become moldy and spoiled.
We also wash the greens thoroughly. It is better to do this not with the whole bunch, but to soak it for a while in cold water and then rinse in a colander.
Some housewives finely chop the garlic using a knife. If you prefer a more homogeneous mass, without hard lumps, then feel free to pass it through a meat grinder.
Choose coarse rock salt. Fine salt is not suitable for adjika.
An important detail of preparation is to mix all the ingredients as best as possible. Don't waste your time and energy on this.
Be sure to surprise your household with a Caucasian snack recipe. They will undoubtedly like it.
