You definitely need spicy Georgian adjika if you like to treat yourself to a pork chop or fried chicken wings. The spicy seasoning goes well with vegetables, fish and flatbreads. The main thing is that you can eat spicy food, because the main ingredient in any of the best Georgian adjika recipes for the winter will be hot pepper.
Georgian adjika quickly and without heat treatment
In the store, stock up on dry, ready-to-eat seasonings: coriander, suneli hops, dry cilantro. Take a packet of each seasoning. Check the expiration date before purchasing. You need fresh, flavorful spices.
For the Georgian snack you need to buy walnuts; our recipe will require 7 of them. You also need about 5 hot peppers and half a sweet bell pepper. Fresh herbs won't hurt; you can get by with a bunch of dill. Don't forget about garlic. If the heads are large, one is enough, clean it, disassemble it into slices and use a small press.
Everything you need to prepare the dish is on the table; it’s time to start cooking. First, finely chop the walnut kernels and coriander seeds. I did it in a mortar, it’s very pretty.
In a blender, grind the peppers first, followed by the greens. We take out a large salad bowl, glass or porcelain, put all the ingredients in it, except for the nut mass, garlic and vinegar. Mix the mixture thoroughly. When it becomes uniform, add nuts chopped with coriander and dill, garlic paste, salt, and vinegar. Add 2 teaspoons of salt and vinegar. Stir the adjika for a few minutes, then transfer it to a dry, clean jar. To store adjika in Georgian style for the winter, seal the jars hermetically.
Adjika in Russian with tomatoes
The recipe has nothing to do with the traditional cuisine of Georgia - it is a purely Russian, culinary variation on the theme of adjika. We will make it from tomatoes and garlic. Let's take tomatoes more than 1 kg, because the output should be 1 liter of pulp. To grind them we use an electric meat grinder.
We also grind the peeled garlic cloves (you need 1 cup) in a meat grinder. Pour the resulting sauce with tomatoes into a bowl and add salt.Salt will take from 1 to 2 tbsp. l. Keep adjika in a dish for several hours and stir occasionally. When the salt has dispersed, pour the adjika into small jars.
Adjika classic
Classic adjika is, first of all, hot pepper. According to the recipe, you need 250 g. Walnut kernels need only 20 g, the same amount of garlic. We will sprinkle salt to taste, and take the following spices:
- savory - 5 g;
- cilantro - 10 g;
- dill - 5 g;
- basil - 5 g.
Pepper is very hot, so we wear gloves when working with it.. We first clean it of seeds and partitions, then wash it and soak it in water for 2–3 hours. To prevent the pepper from floating to the top, place a weight on it.
After soaking, dry the pepper with a towel and grind together with all the spices in a mortar until smooth. If necessary, add more salt. We transfer the thick, classic adjika into a dry jar - the seasoning will remain in the cold for a long time.
Georgian adjika made from tomato and garlic
Georgian adjika is an excellent marinade for chicken baked in the oven. Let's prepare more so that we have enough for the whole winter.
Autumn is full of ripe tomatoes that can quickly spoil if they are not processed in time. Homemade red Georgian adjika is a good alternative to store-bought.
Take 5 kg of ripe, fleshy tomatoes and the same amount of sweet pepper. To make the mixture spicier, add hot peppers to the recipe. For this volume of tomatoes, 3 chili pods will be enough for lovers of moderately spicy adjika, 5 - for lovers of spicy food.
Garlic will add special spiciness. You need 500 g of it. In addition to vegetables, you will need salt, and vinegar for better preservation. Add salt to taste: if vinegar is 9%, then 1 tablespoon.Grind the vegetables in a blender bowl (you can grind them in a meat grinder).
Pour prepared salt into the chopped vegetable mass and pour vinegar. Cover the basin with the preparation with a clean towel and leave for one hour. During this hour, stir the adjika at least 3 times. Pour adjika into jars. You should take small jars. In winter, store jars in the refrigerator. Adjika can be used to diversify any meat delicacy.
Original adjika with apples
I don’t know whether it can be called Georgian adjika for the winter if it contains apples, but I know that it has an excellent taste. Tomatoes are also in the recipe, you need 1.5 kg of them. Sweet and sour varieties of apples are better suited for this adjika; you need exactly 500 g, the same amount of sweet pepper and orange carrots. You need less garlic - only 300 g. Hot peppers vary in spiciness and size, so everyone decides for themselves how many pods to take. I took 3 things.
Peel the apples with a knife, be sure to cut out the core with seeds, cut the pulp into cubes and set aside. You will also have to remove the skin from the tomatoes. To do this, keep the tomatoes in boiling water for 5-6 seconds and in very cold water for the same amount. The skin is removed much easier after such contrast baths. Divide the “naked” tomatoes into 4 parts and place them aside.
Peppers are next. Let's start with the sweet ones. Wash, dry, remove the core along with the partitions and seeds, cut each into 2 parts. Repeat the same with hot peppers. Wash the carrots thoroughly, remove the skin, cut into medium-sized squares. The only vegetable left was garlic. Clean it and chop it.
All the vegetables are prepared, it's time to stew them. To cook, take a large saucepan, mix all the vegetables except garlic, grind them in a blender, and pour them into the saucepan.Salt the adjika by eye and pour 0.5 liters of oil into it. It will sit on the stove and cook for 2 hours.
Towards the end, pour chopped garlic into the pan, boil for 5 minutes and remove the pan from the heat. Georgian-style adjika prepared for the winter can be poured into jars and sent to the shelf.
Adjika with horseradish in Abkhazian style
This recipe is mostly chilli based. You need 20 chili peppers. Knowing its vigor, you can imagine what a real fiery snack it will be. In addition to chili, you need horseradish and garlic. You will need 4 roots, and 200 g of garlic. Sweet pepper will reduce the severity. Choose 10 pieces of the largest, fleshiest, preferably red ones.
Wash all the vegetables well, peel the garlic, divide into cloves, crush with a garlic press. Peel the horseradish from the top skin, cut into pieces, and grind in a meat grinder. Grind all types of pepper using a meat grinder. The consistency of adjika will be better if you skip the vegetables a second time.
Place the ground vegetables in a saucepan with a lid, add 4 tablespoons of salt and sugar. The workpiece should stand in a warm room for two days. On the third day, pour in a glass of vinegar and stir once or twice at an interval of 30 minutes. After which the vigorous snack can be packaged in jars and placed in the refrigerator.
Conclusion
Choose any recipe you like, prepare a snack and you won’t be afraid of any cold in winter. Hot peppers and garlic will kill any germs that have entered the body. Eating homemade adjika is much healthier than a snack from the supermarket.
