Abkhazian and Georgian cuisines are something you can talk about for hours. Once you try the dishes at least once, you won’t be able to remain indifferent. Beef, lamb, poultry are the meats that make the most delicious traditional dishes. But if you use them with adjika, they will sparkle with new colors. Let's look at the most interesting recipes for raw adjika.
Adjika for the winter
Today, adjika is closed for the winter in many houses, not only in the Caucasus. It retains its taste and aroma and is used as a sauce for meat or a dressing for main courses. The aroma of adjika is summer, bright, incomparable with anything.
Historical reference
Traditionally, it was in Abkhazia that salt was mixed with pepper and other spices to give it a special taste. From the Abkhaz language the word “adjika” is translated as “salt”. Over time, the recipe has changed many times. Today, every housewife is looking for her favorite set of ingredients to create the most delicious adjika.
According to tradition, tomatoes were not included in the recipe, but over time they gradually began to be introduced into this dish. Don’t be surprised when you come across adjika recipes with an abundance of tomatoes. They are used to add juiciness.
As a rule, adjika is boiled and then sealed in jars, but there are recipes when heat treatment is not required. We will talk about them today. So, raw adjika is in no way inferior in taste boiled. Moreover, the aroma of pepper in it is more intense. How to cook raw adjika and preserve it in winter, we’ll talk below, but for now we’ll discuss a few simple tips.
Simple tips for housewives on preparing vegetables
First of all, I would like to advise all housewives to definitely use one of the recipes presented below, because such a dish, which has not been processed at high temperatures, retains not only its unique aroma, but also most of the beneficial properties of pepper, herbs and other ingredients.
When preparing food, wash everything thoroughly, especially fresh herbs. Remember that the snack can turn sour even due to the abundance of raw water that gets into it. After washing, dry the ingredients on a clean napkin or paper towel.
Adjika tastes better when its mass is heterogeneous. We recommend grinding some of the ingredients in a blender, and passing some through a meat grinder. If the recipe contains tomatoes, choose meaty ones with a pronounced taste. They will give more juice and give the snack a unique aroma. If the tomatoes are watery, twist them to drain off excess water. If horseradish root is used as an ingredient, it must be cleaned and ground in air. This process is the most difficult for some housewives. Horseradish should not be brought close to your face. You also need to be careful when handling hot peppers. To protect yourself, it is better to clean and grind it while wearing gloves.
When preparing food, it is best to first blanch the peppers and tomatoes.They are simply doused with boiling water to quickly remove their thin skin. If this is not done, the skin may somewhat spoil the taste. In addition, it is difficult to chew. Bulgarian pepper It is better to use sweet, juicy. Then the adjika will be more fragrant.
Absolute sterility is one of the rules when preparing adjika for the winter. And if we are talking about a raw snack, in this case you need to be very careful. The jars are thoroughly washed, preferably with baking soda, doused with boiling water and dried.
Recipes
Let's look at some interesting recipes for raw adjika. All of them have been tested over the years, and the best of the best have been selected for publication.
Recipe No. 1. Adjika raw dill
If you need a unique adjika without vinegar, then this is it. So, to prepare it the housewife will need:
- sweet bell pepper - 1.5 kg;
- hot pepper - 0.5 kg;
- dill - 200 grams;
- parsley - 100 grams;
- salt - 3 tablespoons;
- garlic - 250 grams.
Raw adjika, the recipe for which is extremely simple, turns out quite acute. It is ideal for the winter table.
First you need to peel the pepper and grind it through a meat grinder. Now peel the garlic and add it to it. Garlic can be chopped, chopped in a blender, or even minced through a meat grinder if desired. The greens are cut or rolled last, after cutting off the stems. Salt is added last and left in a cool place for an hour or two. When the salt has dissolved, the adjika is mixed, placed in clean jars and closed. Banks must be sterilized. If someone likes the taste of cilantro, it can be added to the recipe, but not more than one bunch.
Recipe No. 2. Raw adjika with tomato base
Raw tomato adjika is a juicy, delicious dish.Specifically for this recipe you will need:
- tomatoes - 1.5 kg;
- hot pepper - 500 grams;
- garlic - 100 grams;
- salt - 50 grams;
- horseradish root - 100 grams.
Purified horseradish root crushed in a meat grinder. It is best to chop it immediately into a bag that is convenient to seal, weigh the horseradish and set it aside.
Now start preparing the vegetables. The tomatoes are blanched, peeled, chopped, and peeled peppers minced through a meat grinder are added, and then garlic. Now the finished mixture is salted and, upon completion, ready-made horseradish is added to it. Mix everything thoroughly, pour it into jars and store either in a cold cellar or in the refrigerator. You can adjust the amount of hot pepper to your taste.
Recipe No. 3. Adjika with vigorous horseradish
This recipe is based on quite a lot of horseradish root and garlic. The appetizer tastes very spicy, ideal for a winter dinner. To prepare you will need:
- fleshy tomatoes - 2 kg;
- red sweet pepper - 2.5 kg;
- horseradish root - 400 grams;
- garlic - 200 grams;
- hot pepper - 2 pieces;
- salt - 2 tablespoons;
- sugar - 150 grams;
- table vinegar - 200 grams.
There will be a lot of sauce. First, peel the horseradish root and grind it through a meat grinder. They put it aside. Now you need to tackle the tomatoes and peppers. The tomatoes are peeled and minced through a meat grinder; the same goes with the peppers. Hot pepper You can grind it directly with the seeds to increase the spiciness. The garlic is peeled and chopped as convenient.
Mix everything, add salt, sugar, horseradish and vinegar, mix again and put in the refrigerator overnight. Raw adjika for the winter will be ready in the morning. It can be consumed immediately or sealed in jars and stored in a cool place at a temperature of no more than +5 degrees.If properly stored, such adjika can last until spring and not lose its extraordinary taste.
Recipe No. 4. Adjika raw with nuts
This recipe is very unusual. It is best to use walnut. It will add a touch of piquancy. We will need:
- bell pepper - 1 kg;
- fleshy tomatoes - 1 kg;
- hot pepper - 500 grams;
- walnut - 200 grams;
- garlic - 200 grams;
- salt - to taste.
All ingredients are cleaned, chopped and ground. Salt adjika to taste and store it in the refrigerator. You can use other nuts for cooking, but almonds will add bitterness and peanuts will add sweetness. You can experiment at your own discretion.
Recipe No. 5. Raw adjika for the winter with ginger
This sauce is more like a Mediterranean appetizer. It is very fragrant, has a rich taste, and is ideal for pasta. Ingredients used:
- fleshy tomatoes - 1.2 kg;
- bell pepper - 1 kg;
- hot pepper - 300 grams;
- ginger root - 80 grams;
- basil - 1 bunch;
- garlic - 200 grams;
- salt - to taste.
Tomatoes and peppers are prepared and chopped as usual. Add chopped garlic (you can cut it with a knife, pass it through a meat grinder or garlic press). Lastly, grind the peeled ginger root. It is difficult to grind, since the internal tendons can wrap around the blade of the meat grinder and blender. We recommend cutting the ginger into small cubes in advance. All ingredients are mixed, the snack is salted to taste and stored in jars.
How is raw adjika stored?
Cooked adjika should be stored in the refrigerator. However, some housewives complain that the sauce begins to ferment after a month or less.Raw adjika, prepared according to the same recipe by different housewives, can be stored in different ways. Early fermentation is most often caused by:
- ingress of raw water;
- low-quality vegetables;
- ingress of debris and dirt.
Of course, raw adjika tastes better and can be cooked very quickly, but you should pay special attention to washing vegetables and especially herbs. Motes may be found in the leaf axils. If there are doubts that the sauce will not last long, it is better to add a few aspirin tablets to it (1 tablet per liter of sauce is calculated). Vinegar and even vodka are good preservatives.
This appetizer should be spicy. If you close the jars without preservation, then the more pungent components in the composition, the longer it will be stored. When using tomatoes, some housewives grind them and boil them, and then add other raw ingredients.
When making this sauce, no oxidizable materials are used; it is mixed only with a wooden spoon. If it is convenient, you can store adjika in plastic bottles. Before sealing, pour a little vegetable oil on top of the jar or bottle for preservation.
Raw adjika is a delicious and incomparable snack. It can delight gourmets not only in the summer season, but can also be stored all winter if special conditions are met.
