Adzhika - Abkhazian a national dish that can easily prepare virtually any hostess.You do not necessarily have any special culinary skills or acquire dorogostoyaschieekzoticheskie products.It is enough to have patience and the desire to make a delicious homemade adjika.
Adzhika Abkhazian: recipe
- Marine or a simple salt (not iodized) - 1 kg
- Freshly ground coriander - 1 tbsp.
- garlic - 500 g
- peppers peppers - 4,75-5 kg
- Take a simple clean towel and spread it with a thin layer of pepper, leave for 3 days, so that it dried out.
- take a couple of days and ground coriander.On the hand we put a small amount of vegetable oil and wear rubber gloves.In no case can not forget about the gloves, because the pepper will burn strongly.
- My already-dried peppers and thoroughly cleans them from seeds and partitions, as they are not needed.Then wash the peppers to accurately remove all remnants of the seed, and remove the stem.
- Clean the garlic and miss it with the pep
- Add salt and mix everything well.
- Ready adjika you can store in glass jars, plastic containers or roll for the winter, but this will need to sterilize jars.
Adzhika Abkhazian: recipe
Taking the recipe adzhika, every woman will be able to add something of his own to obtain a unique and inimitable sauce.For example, it turns to a delicious mix of chopped walnuts or hops-suneli.To prepare adzhika the following recipe, you must use only fresh herbs.
- Large salt - 2-2,5 st.l.
- Garlic - 250-300 g
- Fresh green coriander, parsley, basil, dill - to 60 g of each component
- Chili - 500 g
- First, carefully my peppers, passed on to the plate, the laidpaper towels or a towel that they have absorbed all the excess water.
- Then carefully remove all the stalk and seeds should stay inside the peppers, they should not be cut.
- purified from carefully peel the garlic and my blade, then dried for her.
- We pass several times through the wringer all the components (not recommended for this purpose, use a food processor or blender).
- We shift the mixture into a glass bowl and cover with a lid, but not too tight (you can use enamel ware).Leave for 3-4 days in a room.At this time, will be fermented products, and evaporate any excess moisture.
- After this time, need to be expanded adjika of pre-prepared jars and close the plain plastic caps.
- rolled up are not necessarily as well adjika stored in the refrigerator.
Adzhika Abkhazian: traditional recipe
- Blue fenugreek - 2 tbsp.l.
- dill seeds - 1 tbsp.l.
- cumin (cumin) - 1,75-2 Art.l.
- Coriander - 3,75-4 Art.l.
- Sea or rock salt (not iodized) - 1,75-2 Art.l.
- Garlic - 1.5 large head
- Burning pepper - 30 pods
- select the desired large peppers.My peppers, cleaned from seeds and membranes, washed again, remove the stalk.Passed on to the dish in advance of the laid paper towel that absorbs all the excess water.
- peeled and my garlic.Mince peppers with garlic, salt and shift into a separate container.
- On a dry frying pan lightly fry the cumin (cumin) and coriander.As soon as the intense flavor, it is possible to remove the pan from the stove.Now we shift to clean and dry the dishes and leave.
- mixed with spices fenugreek and fennel seeds, together crushed by the grinder for 10 seconds - you need to make sure that the grinding was not very small.If you can not use the grinder, you can carry out the procedure in a simple mortar.
- All spice mix with chopped pepper and interfere with weight until pokasmes begins to thicken.We shift
- adjika ready for pre-prepared jars and cover with lid.
- Store adjika can be refrigerated for several weeks.
Recipe present Abkhaz adzhika
- Salt - to taste
- Nuts - to taste
- Garlic - 6-9 cloves
- savory seeds - 8-12 g
- Basil seeds - 8-12 g
- Dill seeds - 8-12 g
- coriander seeds - 12-18 g
- Peppers - 450-550 g
- purified from the seeds of peppers (Youcan be used not only fresh, but also sun-dried peppers), remove the stalk and ear.
- to adjika was not very spicy, pepper to pour warm water, cover, put the load and leave for a couple of hours.
- After the specified period of time, simply drain and ground pepper with all the spices (you can skip through the meat grinder), until a paste-like mass of states with a pleasant spicy aroma.
- Very tasty adjika obtained by grind all the ingredients in a simple mortar, so stand essential oils have a positive impact on the quality of the finished flavor seasonings.And, if you use a meat grinder, then skip all the components through it a couple of times.
- To the resulting mass retained its viscosity, it is necessary during the grinding add a little walnut, also abraded (approximately 30-50 g).
- If desired, during the preparation, you can add some fresh herbs (such as cilantro, parsley, basil and dill).
- Store ready adjika you for quite a long period of time in a glass container under a sealed lid.
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In order to prepare the present Abkhaz adjika not require a lot of effort, time and knowledge.All recipes cuisine of the people are very simple, but at the same time, extremely tasty.The sauce is made of available products, well kept and perfectly complements meat dishes and vegetables.