Caucasian cuisine is notable for a wide variety of spices used, as well as the sharpness of cooked dishes. Caucasian adzhika is no exception. It is worth noting that in the recipe you will not find the usual tomatoes, carrots or sweet peppers. For adzhiki come from the mountains, they are not required. The main components are various herbs, as well as salt.
Recipe number 1 burning adzhika Caucasian
To prepare adjika for the Caucasian recipe, we need the following ingredients: imeretinsky saffron, very hot peppers, garlic, cilantro seeds and greens, hops-suneli, wine vinegar, walnuts and salt.
As you can see from the list, the composition includes a lot of pungent and sharp ingredients.
We start cooking from the preparatory stage. All greens and peppers must be thoroughly rinsed under running water, cleaned of seeds. Like any preparation for the winter, adjika requires well-washed and dried ingredients.
Cut pepper finely enough. Walnuts are ground in a mortar or in a coffee grinder. It should make some kind of dust.
We send all the components of the future adzhika to the container prepared in advance. If you have not found hops-suneli, you can collect spices that are included in its composition separately. Usually it is saffron, marjoram, coriander, parsley, thyme, laurel, basil, hyssop, dill, mint, fenugreek. They are mixed in about equal amounts, and red pepper is added. The amount of red pepper should not be more than 3% of the entire mixture.
The last in this burning recipe are added salt and vinegar. Adjika is ready! It will be a great addition to any meat dish.
Recipe number 2
The second recipe for Caucasian adzhika differs by a smaller variety of herbs and spices used. To pamper yourself and your loved ones with this spicy snack, prepare the following ingredients: for 1 kg of red pepper you will need to take a pound of garlic and cilantro, basil and dill in any quantity, as well as a glass of salt.
To prepare for the winter adjika for this recipe will have to work hard. By the time of cooking the recipe can be attributed to the longest.
First, take the pepper and fill it with some water, do not forget to clean it beforehand. About 4 hours he will be soaked. During this time, you need to change the water 2-3 times.
While the pepper is being prepared, peel the garlic. Next - the turn of green. It is necessary to rinse and dry.
We take the meat grinder (it is possible to replace the blender), we send all components to it. Mix well for a few minutes. For storage adzhika need a cold room - it can be a refrigerator or cellar.
Recipe number 3 Adjika "thermonuclear"
This preparation for the winter is good because its cooking time is reduced to a minimum. You do not have to wash and clean a lot of vegetables, as they are simply not used in the recipe.
For Caucasian snacks, we will need familiar ingredients:
- Pepper - the sharper, the better - 1 kg.
- Cilantro, basil, dill - each green one good bundle.
- Garlic - 1.5 kg.
- Salt (it is better to choose large) - 0.5 tbsp.
- Ground coriander - 2 tsp.
If you have already studied other adjika recipes, then you probably came to the conclusion that the process of their preparation is very similar. It really is. They differ only in the number of incoming components. Preparation for the winter of such snacks is exactly the same as in the previous recipe.
Recipe №4 adjika Caucasian with Bulgarian pepper
Undoubtedly, our housewives somewhat modified the original Caucasian recipe adzhiki. We love some less spicy dishes. Therefore, in order to make the taste less burning, many hostesses began to add sweet pepper to the composition of the snack. By this they didn’t spoil the recipe at all; it became no less tasty and interesting. This is one of the most frequently prepared for the winter blanks.
We will need the following products:
- Hot pepper - 200 gr.
- Sweet pepper - 900 - 1000 gr.
- Tomatoes - 1 kg.
- Garlic - 300 gr.
- Salt and sugar to taste.
- Vinegar 9% - 300 gr.
From a given amount of products, approximately 8 pounds of liter cans of delicious winter billet are obtained.
- My and cut into large pieces all the vegetables.
- In the meat grinder, grind all the ingredients, the last skip the hot pepper. When working with this product you need to be extremely careful. When handling hot pepper, try not to touch the face, especially the eyes. If this happens, rinse the area thoroughly with cold water.
- In the enamelware mix for a few minutes the resulting vegetable mixture.
- Add salt, sugar, mix everything again.
- The last laying vinegar.
- Approximately 12 hours give the mass to settle and soak in the flavors. Then it can be laid out on the banks.
A few tips on cooking adzhika at home
Like any preservation, adjika requires carefully prepared dishes. Pay special attention to the preparation of cans - wash them thoroughly and steam them. Sterilize the need and cap. Only in this case the winter treat will not be covered with mold and will not deteriorate.
Greens are also thoroughly washed. It is better not to do this with the whole bundle, but soak it for a while in cold water, and then rinse it in a colander.
Some hostesses finely chop the garlic with a knife. If you prefer a more homogeneous mass, without hard lumps, then feel free to skip it through a meat grinder.
Salt choose a large, stone. Fine salt is not suitable for adzhika.
An important detail of cooking - as well as possible mix all the ingredients. Do not regret it time and effort.
Be sure to surprise your household Caucasian recipe appetizers. He undoubtedly will have to their taste.