The best recipes for preparing Georgian adjika for the winter
You definitely need spicy Georgian adjika if you like to pamper yourself with pork chop or fried chicken wings. Spicy seasoning goes well with vegetables, fish and flat cakes. The main thing is that you can eat spicy food, because hot peppers will be the main ingredient in any of the best Georgian adjika recipes for the winter.
Adjika Georgian quickly and without heat treatment
In the store, stock up on dry, ready-to-eat seasonings: coriander, hops-suneli, dry cilantro... Take a pack of each seasoning. Please check the expiration date before purchasing. You need fresh, flavorful spices.
For a Georgian snack, you need to buy walnuts, you will need 7 of them in our recipe. You also need 5 pieces of hot peppers and half a sweet, Bulgarian. Fresh herbs will not hurt, you can get by with a bunch of dill. Don't forget about garlic. If the heads are large, one is quite enough, we clean it, disassemble it into slices and use a small press.
Everything you need to cook 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, I have it very pretty.
In the blender, we 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. Knead the mass thoroughly. When it becomes even, add the nuts chopped with coriander and dill, garlic paste, salt, vinegar. Put 2 teaspoons of salt and vinegar. Stir the adjika for a few minutes, then transfer to a dry, clean jar. To store adjika in Georgian style for the winter, close the jars hermetically.
Adjika in Russian with tomatoes
The recipe has nothing to do with traditional Georgian cuisine - 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.
Peeled chives (they need 1 cup) are also twisted in a meat grinder. Pour the resulting sauce with tomatoes into a basin and salt. Salt will go from 1 to 2 tbsp. l. Keep Adjika in a dish for several hours and sometimes stir. When the salt is dispersed, pour the adjika into small jars.
Adjika classic
Classic adjika is, first of all, hot peppers. According to the recipe, you need 250 g. Walnut kernels need only 20 g, and 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.
The pepper is very hot, so we put on gloves to work with it.... First we clean it from seeds and partitions, then wash it and soak it in water for 2-3 hours. To prevent the pepper from floating up, we put a load on it.
After soaking, dry the pepper with a towel and, along with all the spices, grind in a mortar until smooth. Salt, if anything, add more. We transfer the thick, classic adjika to a dry jar - in it the seasoning will stand in the cold for a long time.
Adjika Georgian from tomato and garlic
Adjika Georgian is an excellent marinade for oven-baked chicken. We'll cook more to last the whole winter.
Autumn is full of ripe tomatoes that can go bad quickly if 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 sharper, include hot peppers in the recipe. For this volume of tomatoes, 3 chili pods are enough for lovers of adjika moderate in pungency, 5 for lovers of spicy food.
Garlic will add special pungency. It needs 500 g. In addition to vegetables, you will need salt, and vinegar for better preservation. Put salt to taste: if vinegar is 9%, then 1 tablespoon. Grind the vegetables in a blender bowl (you can twist them in a meat grinder).
Pour prepared salt into the chopped vegetable mass, pour vinegar. Cover the basin with the blank with a clean towel and leave for one hour. Stir the adjika at least 3 times during this hour. Pour Adjika into jars. Banks should be taken with a small volume. Store jars in the refrigerator in winter. Adjika can diversify any meat delicacy.
Original adjika with apples
Whether it is possible to call Georgian adjika for the winter if it contains apples, I do not know, but I know that it tastes excellent. Tomatoes are also in the recipe, they need 1.5 kg. For this adjika, sweet and sour varieties of apples are better suited, you need exactly 500 g, the same amount of sweet pepper and orange carrots. You need less garlic - only 300 g. Hot peppers are different in sharpness and in size, so everyone decides for himself how many pods he takes. I took 3 pieces.
Peel off the peel from the apples with a knife, cut out the core with seeds, cut the pulp into cubes and set aside. The peel will also have to be removed from the tomato. To do this, hold the tomatoes for 5–6 seconds in boiling water and the same amount in very cold water. The skin after such contrasting baths is removed much easier. Divide the "naked" tomatoes into 4 parts and set aside.
Peppers are next. Let's start with the sweet ones. We wash, dry, remove the core together with partitions and seeds, cut each into 2 parts. Repeat the same with hot peppers. Thoroughly wash the carrots, remove the skin, cut into medium-sized squares. Garlic remains from the vegetables. Clean it, grind it.
All vegetables are prepared, it's time to stew them. For cooking, take a large pan, mix all the vegetables, except for garlic, chop in a blender, pour into the pan. Salt adjika by eye and pour 0.5 liters of oil into it. It will stand on the stove and cook for 2 hours.
Toward the end, pour chopped garlic into the pan, boil for 5 minutes and remove the pan from heat. Georgian-style adjika prepared for the winter can be poured into jars and sent to the shelf.
Adjika with horseradish in Abkhazian
Most of this recipe is hot chili. You need 20 chili peppers. Knowing his vigor, one can imagine what a real burning snack it will turn out. Besides chili, you need horseradish and garlic. Root will take 4 pieces, and garlic 200 g. Sweet pepper will reduce the sharpness. Choose 10 pieces of the largest, fleshy, preferably red ones.
Wash all vegetables well, peel the garlic, divide into cloves, crush with a garlic press. Peel the horseradish from the top skin, cut into pieces, twist in a meat grinder. Grind all types of pepper with a meat grinder.The consistency of adjika will become better if the vegetables are skipped a second time.
Put the chopped vegetables in a saucepan with a lid, add 4 tablespoons each 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, stir once or twice at intervals of 30 minutes. After that, a vigorous snack can be packed in jars and put in the refrigerator.
Conclusion
Choose any recipe you like, prepare an appetizer and no cold in winter will scare you. Hot peppers and garlic will kill any germs that enter the body. Eating homemade adjika is much healthier than a supermarket snack.
