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Caucasian cuisine is distinguished by a wide variety of spices used, as well as the spiciness of cooked dishes. Adjika Caucasian is no exception. It is worth noting that in the composition of the recipe you will not find the usual tomatoes, carrots or sweet peppers. For adjika from the mountains, they are not required. The main components are various herbs, as well as salt.
Recipe number 1 burning adjika Caucasian
To prepare adjika according to the Caucasian recipe, we need the following ingredients: Imeretian saffron, very hot pepper, garlic, cilantro seeds and greens, suneli hops, wine vinegar, walnuts and salt.
As you can see from the list, the composition includes a lot of burning and spicy ingredients.
We start cooking from the preparatory stage. All greens and peppers must be thoroughly washed under running water, cleaned of seeds. Like any preparation for the winter, adjika requires well-washed and dried ingredients.
Finely chop the pepper. Grind walnuts in a mortar or coffee grinder. You should get some kind of dust.
We send all the components of the future adjika to the container prepared in advance. If you did not find suneli hops, you can pick up the spices included in its composition separately. Usually it is saffron, marjoram, coriander, parsley, thyme, lavrushka, basil, hyssop, dill, mint, fenugreek. They are mixed in approximately equal amounts, and red pepper is added. The amount of red pepper should not be more than 3% of the entire mixture.
Salt and vinegar are added last to this burning recipe. 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 treat yourself and your loved ones to this spicy snack, prepare the following ingredients: for 1 kg of red pepper you will need to take a pound of garlic and cilantro, basil and dill in any amount, as well as a glass of salt.
To prepare adjika for the winter according to this recipe, you will have to work hard. In terms of cooking time, the recipe can be attributed to the longest.
First, we take the pepper and fill it with water, do not forget to clean it beforehand. It will soak for about 4 hours. During this time, it is necessary to change the water 2-3 times.
While the pepper is cooking, peel the garlic. Next up is greenery. It must be washed and dried.
We take a meat grinder (can be replaced with a blender), we send all the ingredients into it. Mix well for a few minutes. To store adjika, you need a cold room – it can be a refrigerator or a cellar.
Recipe #3 Adjika “thermonuclear”
This preparation for the winter is good because the time for its preparation is reduced to a minimum. You don’t have to wash and peel a lot of vegetables, as they are simply not used in the recipe.
For a Caucasian snack, we 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 large) – 0,5 tbsp.
- Ground coriander – 2 tsp
If you have already studied other adjika recipes, then you probably came to the conclusion that the process of their preparation is largely similar. It really is. They differ only in the number of incoming components. Harvesting for the winter of such a snack goes exactly the same as in the previous recipe.
Recipe #4 Caucasian adjika with Bulgarian pepper
Undoubtedly, our hostesses somewhat modified the original Caucasian adjika recipe. We love slightly less spicy dishes. Therefore, in order to make the taste less pungent, many hostesses began to add sweet pepper to the composition of the snack. By this they did not spoil the recipe at all, it became no less tasty and interesting. This is one of the most frequently prepared blanks 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 a delicious winter harvest are obtained.
Cooking process:
- Wash and cut all vegetables into large pieces.
- Grind all the ingredients in a meat grinder, skip the hot pepper last. Extreme care must be taken when handling this product. When processing hot pepper, try not to touch the face, especially the eyes. If this happens, rinse the area well with cold water.
- In an enameled bowl, stir the resulting vegetable mixture for several minutes.
- Add salt, sugar, mix everything again.
- Put the vinegar in last.
- For about 12 hours, let the mass settle and soak in aromas. Then it can be laid out in banks.
A few tips for cooking adjika at home
Like any preservation, adjika requires carefully prepared dishes. Pay special attention to the preparation of the jars – wash them thoroughly and steam them. Covers must also be sterilized. Only in this case, the winter treat will not be covered with mold and will not deteriorate.
We also wash the greens thoroughly. It is better to do this not with the whole bunch, but soak it for a while in cold water, and then rinse in a colander.
Some housewives finely chop the garlic with a knife. If you prefer a more homogeneous mass, without hard lumps, then feel free to pass it through a meat grinder.
Salt choose large, stone. Fine salt is not suitable for adjika.
An important detail of cooking 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 appetizer recipe. It will surely please them.
