Georgian hot pepper adjika 

Georgian adjika for the winter from hot peppers with walnuts and without them is being prepared today not only in Georgia, but throughout the post-Soviet space. This seasoning for any dish has an unusual taste and aroma, which is given to the seasoning by hot peppers and herbs.

The dispute between 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 this is not the point: the main thing is that adjika is a useful product. Seasonings are almost identical in composition and method of preparation, although they differ in small nuances. Today we will tell you how real Georgian adjika with nuts is prepared, we will present cooking recipes.

Some important points

If you decide to make a real Georgian adjika for the winter, it is important to know that the color of adjika is given not by tomatoes, but by hot red peppers.

Before harvesting Georgian adjika for the winter, hot peppers were dried in the sun to evaporate excess moisture. After that, the pods were ground. Thanks to crushed pepper grains, garlic and spices, the seasoning acquired its unique aroma and taste.

For the preparation of adjika in Georgian according to the traditional recipe, fresh ingredients are used, especially spicy herbs and hot chili peppers. And often bell pepper is added.

To prepare a real Georgian spicy seasoning that meets all the rules, take only coarse rock salt. Fine salt, and even more so iodized, is not good. Iodine causes fermentation of vegetables, the seasoning deteriorates.

Raw Georgian adjika recipe

There are so many housewives in Georgia, so many recipes, because each of them brings its own flavor. We will give several options so that you can choose the one that suits you best. It is not difficult to purchase ingredients for adjika for the winter, even if you do not have a summer cottage. All products are sold in the market or in the store.

So, what do you need to stock up for cooking adjika with walnuts according to the recipe used by many Georgians:

• 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 pack;
• dried cilantro – 1 pack;
• 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 the ingredients are thoroughly washed with cold water and dried well so that excess moisture does not get into the seasoning. Raw vegetables are cut for further chopping.

We turn coriander grains and walnuts into flour.

Pieces of sweet and hot peppers are sent to a blender, adding a little vinegar.

Cut the dill into large pieces and add to the blender.

The color of the seasoning will immediately change, and the smells in the kitchen will go awesome. We shift the mass from the blender into a deep porcelain dish and pour the spices and cilantro, salt.

Mix the resulting Georgian adjika well so that all the components are evenly distributed.

Lastly, we introduce walnuts with coriander, crushed garlic on a garlic press into the seasoning.

To get a real adjika, you need to mix it for a long time and thoroughly. During this time, dry ingredients will absorb moisture and swell. The seasoning itself should be the same consistency as butter. The spicy additive is stored for the winter to meat and any dishes in a cool place.

Real Georgian seasoning

Another Georgian adjika recipe containing walnuts. It is prepared from the following ingredients:

• kilograms 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).

Cooking progress

Rinse the pepper well, lay it on a towel to dry. Then remove the stem, cut into pieces.

Remove the top husk and film from the garlic.

Let’s sort the walnuts, remove the partitions.

Grind pepper, garlic and nuts in a meat grinder.

Add salt and dry spices to the resulting mass. Real adjika should have a homogeneous composition, so it will take a long time to knead it. Leave the mass for a while so that the salt has time to dissolve.

We spread the finished seasoning on cheesecloth to squeeze out excess liquid. Do not pour out the juice, it is useful for seasoning soups and sauces. It can be stored in the refrigerator.

Fill the finished spicy adjika tightly into jars and store in a cool place.

Dry adjika in Georgian

In Georgia, dry adjika is also harvested for the winter.

It consists of:

• hot pepper – 700 grams;
• coriander seeds – 75 grams;
• hops-suneli – 75 grams;
• rock salt.

Georgian adjika is made from red hot peppers. Before you make it, you need to dry and dry the pepper pods for two weeks.

We remove the pods from the thread, cut off the stalks and scroll through the adjika base in a conventional meat grinder. We repeat the procedure 2-3 times to get a homogeneous mass. You can use a blender.

Grind coriander grains in a mortar, pour into the total mass.

We also send hops-suneli and salt there.

Rub the resulting seasoning thoroughly so that the dry ingredients absorb the juice of the peppers and swell slightly.

We take a blank 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 bottom line is that the main ingredients are hot peppers, suneli hops and spicy 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 on top. Good luck!