Abkhazian adjika
Description
A simple preservation recipe. People who have never made Abkhazian adjika at home often assume it must include tomatoes or carrots, but that is not the case. If you look at the traditional recipe, you will see that it uses only hot peppers, garlic, spices, and salt; of course, extra ingredients are sometimes allowed—for example, I sometimes add a few nuts. With or without them, this seasoning turns out very piquant, fragrant, and incredibly tasty; there is no better accompaniment for meat. So for all lovers of spicy appetizers, I offer this classic Abkhazian adjika recipe—be sure to make it; I am sure you will like this adjika. The preserve is ready for winter storage.
Instructions
- 1
Step 1
In traditional recipes, peppers for adjika were first sun-dried, so you can hang them on a string outdoors and let them hang for a couple of days. When the peppers have dried a little, wash them thoroughly and dry them on a paper towel. Before you start working with hot peppers, be sure to put on gloves.
- 2
Step 2
Now cut the pepper in half and remove the seeds from it, then cut off the stem.
- 3
Step 3
Peel the garlic.
- 4
Step 4
Place the cleaned pepper in the blender bowl together with the garlic and blend everything. You can also use a meat grinder with the finest attachment for this.
- 5
Step 5
We also chop the fresh herbs in a blender and combine them with the pepper.
- 6
Step 6
Then, if desired, you can add a few walnuts.
- 7
Step 7
Season the adjika to taste.
- 8
Step 8
Add the spices to it, mix everything thoroughly, and let the adjika steep for a couple of hours.
- 9
Step 9
The finished adjika can be eaten right away or divided into jars and stored in the refrigerator. Enjoy your meal!