Homemade adjika
Description
Perfect for winter preserves. In Caucasian cuisine, seasonings, spices, and sauces receive special attention, so there are a great many of them—something for every taste. For those who love everything hot and spicy, I offer this simple recipe for homemade adjika, which can give any dish a distinctive twist. Since it's currently vegetable season, finding all the ingredients needed to make such a seasoning won't be difficult. So let's head to the market right now for peppers and spices, and I'll tell you in detail how to make homemade adjika. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
So, the most difficult part of this recipe is handling the hot peppers, because doing so makes you cough and your eyes water. To avoid that, pour boiling water over the hot peppers first and leave them like that overnight.
- 2
Step 2
The next day, proceed to cleaning the peppers. First, remove the seeds and stems from the sweet peppers and peel the garlic. Then put on gloves, cut the hot pepper in half, and clean it directly under running water.
- 3
Step 3
Now grind the pepper and garlic through the meat grinder exactly three times (use the finest plate).
- 4
Step 4
In the end you should have a homogeneous mixture; add salt, spices, and vinegar to it and mix everything thoroughly.
- 5
Step 5
Now leave the adjika for 24 hours so that all the ingredients in it can exchange flavors and aromas.
- 6
Step 6
Our adjika is ready. You can serve it right away, or pack it into sterilized jars and store it in the refrigerator. Enjoy, everyone!