Content
Georgian adjika for the winter from hot peppers with and without walnuts is prepared today not only in Georgia, but throughout the entire post-Soviet space. This seasoning for any food has an unusual taste and aroma that is given to the seasoning hot pepper and spicy herbs.
The dispute between the Abkhazians and Georgians does not subside: each nation is trying to prove that it was they who first made the first spicy seasoning for meat many centuries ago. But that’s not the point: the main thing is that adjika is a healthy product. The seasonings are almost identical in composition and preparation method, although they differ in minor nuances. Today we will tell you how to prepare real Georgian adjika with nuts and present recipes.
Some important points
If you decide to make real Georgian for the winter adjika, it is important to know that it is not tomatoes, but hot red peppers that give adjika its color.
Before preparing Georgian adjika for the winter, hot peppers were dried in the sun to evaporate excess moisture. After this, the pods were ground. Thanks to ground pepper grains, garlic and spices, the seasoning acquired its unique aroma and taste.
To prepare adjika in Georgian according to a traditional recipe, fresh ingredients are used, especially herbs and hot chili peppers. Moreover, bell pepper is often added.
To prepare a real spicy Georgian seasoning that meets all the rules, take only coarse rock salt. Fine salt, especially iodized salt, is not suitable. Iodine causes vegetables to ferment and the seasoning spoils.
Recipe for raw Georgian adjika
There are as many housewives in Georgia as there are so many recipes, because each of them brings its own flavor. We will present several options so that you can choose the one you like best. It’s easy to purchase ingredients for adjika for the winter, even if you don’t have a summer cottage. All products are sold at the market or in a store.
So, what do you need to stock up on to prepare adjika with walnuts according to the recipe that many Georgians use:
- hot chili pepper – 5 pods;
- sweet bell pepper – ½ piece;
- garlic - 1 large head;
- sprigs of fresh dill - 1 bunch;
- hops-suneli - 2 packs;
- dry coriander – 1 package;
- dried cilantro - 1 package;
- salt – 2 teaspoons;
- walnuts - 7 pieces;
- vinegar 3% - 2 teaspoons.
Cooking rules
Adjika with walnuts is prepared from fresh ingredients. As a rule, first all ingredients are thoroughly washed with cold water and dried well so that excess moisture does not get into the seasoning. Raw vegetables are chopped for further chopping.
We turn coriander grains and walnuts into flour.
Place the pieces of sweet and hot pepper into a blender, adding a little vinegar.
Chop the dill into large pieces and add to the blender.
The color of the seasoning will immediately change, and the smells will be amazing in the kitchen. Transfer the mixture from the blender into a deep porcelain bowl and pour in the spices and cilantro, and add salt.
Mix the resulting Georgian adjika thoroughly so that all components are distributed evenly.
Lastly, add walnuts with coriander and minced garlic in a garlic press.
To get real adjika, it needs to be mixed for a long time and thoroughly. During this time, the dry ingredients will absorb moisture and swell. The seasoning itself should have the consistency of butter. The spicy winter additive for meat and any dishes is stored in a cool place.
Real Georgian seasoning
Another recipe for Georgian adjika containing walnuts. It is prepared from the following ingredients:
- a kilogram of hot pepper;
- 350 grams of garlic;
- 150 grams of walnuts;
- 60 grams of suneli hops;
- 10 grams of Utsko-Suneli;
- 10 grams of ground coriander;
- 10 grams of ground dill seeds;
- 10 grams of saffron;
- salt (to taste).
Preparation progress
Wash the pepper thoroughly and place it on a towel to dry. Then remove the stalk and cut into pieces.
Remove the top peel and film from the garlic.
We will sort the walnuts and remove the partitions.
Grind the pepper, garlic and nuts in a meat grinder.
Add salt and dry spices to the resulting mass. Real adjika must have a homogeneous composition, so it will take a long time to knead.Leave the mixture for a while so that the salt has time to dissolve.
Place the prepared seasoning on cheesecloth to squeeze out excess liquid. Do not pour out the juice; it will be useful for seasoning soups and sauces. It can be stored in the refrigerator.
Pack the prepared spicy adjika tightly into jars and store in a cool place.
Dry adjika in Georgian style
In Georgia, dry adjika is also prepared for the winter.
It consists of:
- hot pepper – 700 grams;
- coriander grains – 75 grams;
- hops-suneli – 75 grams;
- rock salt.
Georgian adjika is prepared from red hot peppers. Before making it, you need to wilt and dry the pepper pods for two weeks.
We remove the pods from the thread, cut off the stalks and grind the adjika base in a regular meat grinder. We repeat the procedure 2-3 times to obtain a homogeneous mass. You can use a blender.
Grind the coriander grains in a mortar and pour into the total mass.
We also send suneli hops and salt there.
Grind the resulting seasoning thoroughly so that the dry ingredients absorb the juice of the peppers and swell slightly.
We take a clean sheet of paper and put our adjika on it.
You can store dry adjika in a jar or paper bag in a cool place.
Another delicious recipe:
Conclusion
There are many recipes for preparing Georgian adjika, but the essence comes down to the fact that the main ingredients are hot peppers, suneli hops and herbs. Making seasoning is not at all difficult, the main thing is to choose the right ingredients, and at the time of preparation the mood should be at its best. Good luck!
