The best traditional Abkhaz recipes for spicy adjika for the winter

Adjika Abkhazian classic has a sharp taste and is used in Abkhazia for dressing dishes instead of salt. Hot peppers are the main ingredient.

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

Classic dish

To cook Abkhaz 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 seed 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 wither, which is required.
2. After three days, the stalks are removed from the peppers (it is recommended to work with gloves to avoid burns).
3. You will need to peel the garlic in the amount of 100 g.
4. Pepper and garlic cloves are chopped with 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 with a blender and pour into an empty plate.
6. Basil and parsley greens are ground in the same way, combined with a mixture of garlic and pepper. Then add salt, red ground pepper, coriander, suneli hops. Everything is mixed and 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.

For 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 the Abkhaz spicy adjika for the winter in the classic version is also popular.

• For cooking, you need approximately 1.2 kg of hot pepper. They need to be washed from dirt, cleaned 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, spices are poured into a separate deep container. 60 g of fenugreek and 30 g of dill seeds are added to them. All ingredients are ground in a mortar. Do not use a blender for grinding, as essential oils will evaporate.
• Chopped spices are combined with pepper, garlic and salt is added. You should get a thick mixture.

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

A simple recipe for making a spicy composition that does not require culinary skills, you just need to stock up on 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 a 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 minced pepper with a meat grinder. The resulting vegetable mass is combined with coriander and again passed through a meat grinder.
5. Pour in salt and mix well.
6. The finished snack is distributed in glass sterilized jars and rolled up.

It turns out 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 chefs. At the same time, the taste not only does not deteriorate, but also acquires new, pleasant notes.

• Prepare a spicy dressing of 6 hot peppers and 800 g of sweet bell pepper. They are cleaned of seeds and stalks, and then cut into strips.
• Wash, peel and cut into slices 800 g carrots, 5 onions, five cloves of garlic, 4 kg of tomato. All vegetables must be minced.
• Put 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 occasionally.
• After the finished mass has cooled, it can be poured into sterilized jars and rolled up.

You can get a pleasant pungent-sour taste by diluting the vegetables with an apple. Sour apples are useful, for example, Antonovka.

• First, you need to wash, peel 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 chopped 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 about 200 g), 100 g sugar and 40 ml vinegar, 150 ml oil and 3 chopped hot peppers. As soon as the mass boils again, remove the container from the stove.
• The hot mixture is poured into prepared containers, covered and wrapped in a warm blanket for a day.

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Snack jars are best stored in a cool, dark place. If there are not many jars, then you can put them in the refrigerator.

You can make adjika with tomatoes according to a different recipe. The taste is delicate, refined and spicy.

• Tomatoes 2.5 kg, carrots 1 kg, the same amount of bell peppers and sweet apples, 3 pieces of hot peppers are washed in cool water, the grains, partitions are removed and passed through a meat grinder several times.
• The vegetable mass is put on fire and, after boiling, is 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 new components boils, they begin to distribute the adjika in glass jars and roll them up.

The pungency can be adjusted by increasing or decreasing the amount of garlic and hot peppers. The ready-made seasoning can be served with any dish.

Variety of spices

The best recipes will help the hostess prepare a delicious snack. The next composition for adjika will be a real find.

• Peel 500 g of peppers from seeds, partitions and stalks. To remove excessive pungency and pungency, you need to pour vegetables with warm water and leave under a press for several hours. Then the water is drained.
• Grind the pepper along with the spices. Use 10 g of seeds of basil, dill, savory, cilantro. To enhance the taste, you can also 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.
• About 400 g of walnuts are added to the resulting mass and grind again.

The finished dish is poured into jars, tightly closed with lids. The workpiece can be stored all winter. Vegetable spicy appetizer can be a decoration and addition to any festive table.She will not leave anyone indifferent.