The best traditional Abkhaz recipes for spicy adjika for the winter

Abkhazian classic adjika has a pungent taste and is used in Abkhazia for seasoning dishes instead of salt. The main ingredient is hot capsicum.

But other ingredients can be added to good recipes that will give the dish an interesting and unusual flavor.

Classic dish

To prepare Abkhazian adjika for the winter according to all the rules, you should follow the sequence.

1. For a traditional snack, you will need to wash and remove seeds from 200 g of hot red pepper.Then you need to spread the vegetables on a flat dish to dry completely and leave for three days. Be sure to protect from sunlight. During this time, the vegetable will wilt, which is what is required.
2. After three days, the stalks of the peppers are removed (it is recommended to work with gloves to avoid burns).
3. You will need to peel 100 g of garlic.
4. Pepper and garlic cloves are crushed using a blender (you can use a meat grinder) and transferred to a separate container.
5. Walnuts are fried (about 100 g of peeled kernels). After the nuts have cooled, grind them using a blender and pour into an empty plate.
6. Grind basil and parsley in the same way and combine with a mixture of garlic and pepper. Then add salt, ground red pepper, coriander, suneli hops. Everything is mixed and the chopped nuts are added last.
7. The finished snack is laid out in glass containers (you should get 500 g of the mixture) and covered with metal lids.

During the first days, closed jars are stored under a warm blanket until the contents have cooled. It is recommended to store the workpiece in a dark, cool place.

Another recipe for Abkhazian spicy adjika for the winter in the classic version is also popular.

• For cooking you will need approximately 1.2 kg of hot pepper. They need to be washed from dirt, cleared of grains and stalks.
• Peel two heads of garlic and divide into cloves.
• Cumin 10 g and coriander 20 g are fried in a frying pan. After a pleasant aroma appears, the seasonings are poured into a separate deep container. Add 60 g of fenugreek and 30 g of dill seeds to them. All ingredients are crushed in a mortar. You should not use a blender for grinding, as the essential oils will evaporate.
• Chopped spices are combined with pepper, garlic and salt is added. The mixture should be thick.

Adjika in Abkhazian style is ready and can be distributed into sterilized jars, tightly closed with a lid.

A simple recipe for preparing a spicy mixture that does not require culinary skills, you just need time and patience.

1. You will need about 5 kg of hot pepper, which is spread on paper or cloth and left for three days.
2. After three days they begin to prepare the winter dish. Grind 30 g of coriander.
3. Dried peppers are washed, seeds and stalks are removed.
4. Peeled garlic in the amount of 500 g and pepper are crushed using a meat grinder. The resulting vegetable mass is combined with coriander and passed through a meat grinder again.
5. Add salt and mix well.
6. The finished snack is distributed into sterilized glass jars and rolled up.

It makes a spicy dressing for many other dishes. It can be eaten with potatoes, cereals, or simply spread on bread.

Combined with other vegetables

Abkhazians do not add tomatoes to real adjika; this is an innovation of Russian cooks. At the same time, the taste not only does not deteriorate, but also acquires new, pleasant notes.

• Prepare a spicy dressing from 6 hot peppers and 800 g of sweet bell pepper. They are cleared of seeds and stalks, and then cut into strips.
• Wash, peel and cut into slices 800 g of carrots, 5 onions, cloves of five heads of garlic, 4 kg of tomatoes. All vegetables must be passed through a meat grinder.
• Place the chopped vegetable mixture on the fire, add 120 g of salt, 400 ml of oil (preferably refined) and 100 ml of vinegar. After boiling, reduce the heat and cook for about two hours, stirring.
• After the finished mass has cooled, it can be poured into sterilized jars and rolled up.

You can get a pleasant spicy-sour taste by diluting vegetables with an apple. Sour apples, such as Antonovka, are useful.

• First you need to wash, remove seeds and cut into small pieces 2 kg of tomatoes, 800 g of sour apples and the same amount of carrots, 600 g of bell pepper. All ingredients must be ground using a meat grinder.
• The mixture should be put on fire and after boiling, cook for about an hour.
• After an hour, add finely chopped garlic (should be approximately 200 g), 100 g sugar and 40 ml vinegar, 150 ml oil and 3 chopped hot peppers. As soon as the mixture boils again, remove the container from the stove.
• The finished mixture is poured hot into prepared containers, closed and wrapped in a warm blanket for a day.

Snack jars are best stored in a cool, dark place. If there are only a few jars, you can put them in the refrigerator.

You can make adjika with tomatoes using a different recipe. The taste is delicate, refined and piquant.

• Tomatoes 2.5 kg, carrots 1 kg, the same amount of bell peppers and sweet apples, 3 pieces of hot pepper are washed in cool water, the grains and partitions are removed and passed through a meat grinder several times.
• The vegetable mass is placed on the fire and after boiling, boiled for an hour. Five minutes before removing the container from the stove, add 150 ml of salt, sugar, oil and vinegar.
• As soon as the mass with the new components boils, they begin to distribute the adjika into glass jars and seal it.

The spiciness can be adjusted by increasing or decreasing the amount of garlic and hot pepper. The finished seasoning can be served with any dish.

Variety of spices

The best recipes will help the housewife prepare a very tasty snack. The next composition for adjika will be a real find.

• 500 g of peppers should be cleared of seeds, partitions and stalks. To remove excessive pungency and pungency, pour warm water over the vegetables and leave under pressure for several hours. Then the water is drained.
• Pepper needs to be ground together with spices. Use 10 g of basil, dill, savory, and cilantro seeds. To enhance the taste, you can add the greens of these plants. You can use a meat grinder, but then the aroma that is released during grinding will not be preserved.
• Add about 400 g of walnuts to the resulting mass and grind again.

The finished dish is poured into jars and tightly closed with lids. The preparation can be stored all winter. A savory vegetable appetizer can be a decoration and addition to any holiday table. She will not leave anyone indifferent.