Abkhazian adjika for the winter

Adjika is an excellent seasoning that goes perfectly with meat dishes. This version of spicy paste is different in that it uses only pepper and seasonings. We offer you 5 options for preparing Abkhaz adjika.

Classic recipe for Abkhazian adjika for the winter

Hot peppers, garlic, cilantro, basil, parsley and dill are passed through a meat grinder. Then coriander, a mixture of peppers, hops - suneli and salt are added there. Mix everything well, cover with a towel and leave for three days. Makes a wonderful savory snack.

1. 
   How to prepare Abkhazian adjika for the winter according to the classic recipe? First, prepare the necessary ingredients. Rinse the cilantro, basil, parsley and dill under cool water and dry on a paper towel. We peel the garlic, wash the pepper and remove the stalks (if desired, you can also remove the seeds so that the adjika is less spicy).
2. 
   Now we take a meat grinder and pass through it first the hot pepper and garlic, and then all the greens.
3. 
   Add salt, coriander and a mixture of peppers to the resulting mass.
4. 
   Lastly, add suneli hops and mix everything thoroughly until smooth.
5. 
   Now cover the container with vegetables and herbs with a towel and let it stand at room temperature for three days. During this time, be sure to mix everything several times a day.
6. 
   After the required time, the adjika is ready. We thoroughly wash the glass jars under hot water and soda, sterilize them in any convenient way and spread the spicy paste over them. Cover everything tightly with lids and store in the refrigerator. Serve as an appetizer or as an addition to the main course. Bon appetit!

How to prepare green Abkhaz adjika at home?

Celery, cilantro, parsley, hot pepper and garlic are passed through a meat grinder. Then everything is salted, placed in jars and sprinkled with ground black pepper on top. Adjika is stored in the refrigerator and used as a seasoning for meat or added to soups, sauces and stews.

Cooking time: 30 min.

Cooking time: 25 min.

Portions – 10.

Ingredients:

• Celery – 600 gr.
• Cilantro – 400 gr.
• Parsley – 200 gr.
• Hot green pepper – 400 gr.
• Garlic – 200 gr.
• Coarse salt – 80-90 gr.
• Ground black pepper - to taste.

Cooking process:

1. First, we sort through and clean all the greens. Soak it in cold water for 10-15 minutes, and then rinse it thoroughly under running water. Lay it out on a towel to absorb all the excess moisture.

2. Next, peel the garlic. Remove the seeds and stems from hot peppers.The most important thing when working with pepper is to wear gloves, otherwise you can get a dry burn.

3. Now we pass the greens, garlic and pepper through a meat grinder. You can also grind everything with a blender.

4. Add salt, ground black pepper and mix everything thoroughly. We thoroughly wash the jars in which adjika will be stored under hot water and soda and sterilize them in any convenient way. We lay the workpiece on them, close the lids tightly and put them in the refrigerator for storage.

5. We serve green adjika to the table as a seasoning for meat dishes or use it in the preparation of soups, sauces or stews. Bon appetit!

Spicy Abkhaz adjika without cooking

Hot pepper is passed through a meat grinder, then wine vinegar, garlic, spices heated in a frying pan, salt and chopped walnuts are added to it. Everything is mixed, and the finished adjika is placed in pre-sterilized jars.

Cooking time: 50 min.

Cooking time: 45 min.

Portions – 15.

Ingredients:

• Hot chilli pepper – 500 gr.
• Garlic – 8 cloves.
• Coriander seeds – 15 gr.
• Dried dill – 10 gr.
• Dried basil – 10 gr.
• Dried thyme – 10 gr.
• Dried thyme – 10 gr.
• Coarse salt - to taste.
• Walnuts - to taste.
• White wine vinegar – 1 tsp.

Cooking process:

1. Before starting cooking, put on medical gloves to avoid getting burned from working with pepper. First, rinse the hot pepper under running water, then remove the seeds and tails.

2. Next, pass the pepper through a meat grinder twice. You can also do this using a blender. Now add a teaspoon of white wine vinegar and stir. Peel the garlic, crush it and add it to the pepper mixture.

3.Add coriander seeds, dill, basil, thyme, thyme to the frying pan and heat the spices in the frying pan.

4. Now grind all the spices using a special attachment on a blender and send them to the chopped pepper along with salt. To make the adjika more viscous, we also add ground walnuts.

5. Mix everything thoroughly and place the finished adjika into jars, which have previously been washed under hot water and soda and sterilized in any convenient way. We close them tightly with lids and store them in the refrigerator or cellar. Open in winter and serve as a condiment. Bon appetit!

Georgian adjika with walnuts

Hot peppers, garlic, walnuts and cilantro are passed through a meat grinder. Then dried coriander, kondari (savory), olive oil, white wine vinegar, salt are added and everything is mixed well. Adjika is placed in sterilized jars and stored in the refrigerator.

Cooking time: 40 min.

Cooking time: 35 min.

Portions – 15.

Ingredients:

• Hot pepper – 1 kg.
• Garlic – 400 gr.
• Walnuts – 300 gr.
• Fresh cilantro – 100 gr.
• Dried coriander – 100 gr.
• Kondari (savory) – 40 gr.
• Olive oil – 50 ml.
• Coarse salt – 50 gr.

Cooking process:

1. First, wash the hot peppers and herbs under running water. We lay them out on newspaper and leave them overnight so that everything is completely dry. Next, remove the seeds from the pepper. Be sure to do this with gloves so as not to get burned. Peel the garlic.

2. Now we pass the peeled pepper, garlic, fresh cilantro and walnuts through a meat grinder. You can also grind everything using a blender.

3. Add salt, dried coriander and kondari to the resulting mass.

4.Then mix everything thoroughly with your hands. We also use gloves for this step. At the end, add white wine vinegar, olive oil and mix everything again.

5. Wash the jars in which we will store adjika thoroughly under hot water and soda, and then sterilize them in any convenient way. Spread the prepared seasoning over them and close the lids tightly. Store in the refrigerator or cellar. Serve with meat or fish dishes. Bon appetit!

Amtsa – Abkhaz adjika

Hot peppers, garlic, cilantro, dill, parsley and walnuts are passed through a meat grinder. Then salt and suneli hops are added there and everything is mixed. The resulting mass is covered with cling film, left in a dark place for 2 days, after which it is placed in jars.

Cooking time: 2 days.

Cooking time: 1 hour.

Portions – 3.

Ingredients:

• Hot pepper – 360 gr.
• Garlic – 150-200 gr.
• Cilantro – 1 bunch.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Coarse salt – 165 gr.
• Khmeli-suneli – 3 tbsp. l.
• Walnut – 70 gr.

Cooking process:

1. First, prepare all the necessary ingredients. Wash the peppers and herbs thoroughly under running water and dry everything on a paper towel. Peel the garlic. Place the walnuts in a frying pan and lightly dry them.

2. Now we pass hot pepper, dill, parsley, cilantro, garlic and walnuts through a meat grinder with a fine grid. Mix everything well.

3. Next, add salt to the resulting mass, mix and pass everything through the meat grinder again. Then add suneli hops and mix everything well.

4. Transfer the adjika to another container, cover with cling film and send to a dark, dry place for 2 days.We wash the jars in which the seasoning will be stored well under hot water and soda and sterilize them in any convenient way. After the required time, spread the adjika over them, close the lids tightly and store in the refrigerator or cellar.

5. We serve amtsu to the table along with meat dishes or use it in the preparation of sauces and other snacks. Bon appetit!