Georgian adjika for the winter: the best recipes for how to prepare with a photo

You definitely need spicy Georgian adjika if you like to treat yourself to pork chop or fried chicken wings. Spicy seasoning goes well with vegetables, fish and cakes. The main thing is that you can eat spicy food, because the main ingredient in any of the best Georgian adjika recipes for the winter will be hot peppers.

Georgian adjika quickly and without heat treatment

In the store, stock up on dry, ready-to-eat seasonings: coriander, suneli hops, dry cilantro. Take a packet of each seasoning. Check the expiration date before buying. You want spices that are fresh and spicy.

For a Georgian snack, you need to buy walnuts, they will be required in our recipe 7 pieces. You also need 5 pieces of hot pepper and half a sweet, bulgarian. Fresh herbs will not hurt, you can get by with a bunch of dill. Don't forget the garlic. If the heads are large, one is enough, we clean it, disassemble it into slices and grind it with a press.

On the table is everything you need to prepare the dish, it's time to start cooking. First, finely chop the walnut kernels and coriander seeds. I made it in a mortar, I have it pretty pretty.

In a blender, grind peppers first, followed by greens. We take out a large salad bowl, glass or porcelain, put all the ingredients in it, except for the nut mass, garlic and vinegar. Mix the mass thoroughly. When it becomes uniform, add chopped nuts with coriander and dill, garlic paste, s alt, vinegar. S alt and vinegar put 2 teaspoons.Stir adjika for a few minutes, then transfer to a dry, clean jar. To store adjika in Georgian for the winter, close the jars hermetically.

Russian adjika with tomatoes

The recipe has nothing to do with the traditional cuisine of Georgia - this is a purely Russian, culinary variation on the theme of adjika. We will make it from tomatoes and garlic. Let's take tomatoes more than 1 kg, because the output should be 1 liter of pulp. To grind them, we use an electric meat grinder.

Peeled garlic cloves (they need 1 cup) are also twisted in a meat grinder. Pour the resulting sauce with tomatoes into a bowl and s alt. S alt will go from 1 to 2 tbsp. l. Keep adjika in a dish for several hours and sometimes interfere. When the s alt disperses, pour the adjika into small jars.

Adjika classic

Classic adjika is, first of all, hot pepper. According to the recipe, you need 250 g. You need only 20 g of walnut kernels, the same amount of garlic. We will sprinkle s alt to taste, and take the following spices:

• savory - 5 g;
• cilantro - 10 g;
• dill - 5 g;
• basil - 5 g.

Pepper is very spicy, so to work with it we put gloves on our hands. We first clean it from seeds and partitions, then wash it and soak it in water for 2-3 hours. To prevent the pepper from floating up, put a weight on it.

After soaking, dry the pepper with a towel and, together with all the spices, grind in a mortar until smooth. S alt, if anything, add more. We shift the thick, classic adjika into a dry jar - in it the seasoning will stand in the cold for a long time.

Georgian adjika with tomato and garlic

Georgian adjika is an excellent marinade for oven-baked chicken. Let's cook more to last all winter.

Autumn is full of ripe tomatoes that can spoil quickly if they are not processed in time. Homemade red Georgian adjika is a good alternative to store-bought.

Take 5 kg of ripe, fleshy tomatoes and the same amount of sweet pepper. To make the mixture spicier, include hot peppers in the recipe. For this volume of tomatoes, 3 chili pods are enough for lovers of moderately spicy adjika, 5 - for lovers of spicy food.

Garlic will add a special spiciness. It needs 500 g. In addition to vegetables, s alt will be needed, and vinegar for better preservation. We put s alt to taste: if vinegar is 9%, then 1 tablespoon. Grind vegetables in a blender bowl (you can twist in a meat grinder).

Pour the prepared s alt into the chopped vegetable mass, pour the vinegar. Cover the basin with the workpiece with a clean towel and leave for one hour. During this hour, stir adjika at least 3 times. Pour adjika into jars. Banks should be taken in a small volume. In winter, store jars in the refrigerator. Adjika can diversify any meat delicacy.

Original adjika with apples

Is it possible to call Georgian adjika for the winter if it contains apples, I don’t know, but I know that it tastes great.Tomatoes are also in the recipe, they need 1.5 kg. Sweet and sour varieties of apples are better suited for this adjika, you need exactly 500 g, the same amount of sweet pepper and orange carrots. You need less garlic - only 300 g. Hot peppers can be different both in severity and in size, so everyone decides for himself how many pods he should take. I took 3 things.

Peel off the peel from apples with a knife, be sure to cut the core with seeds, cut the pulp into cubes and set aside. You will also have to remove the skin from the tomato. To do this, hold the tomatoes in boiling water for 5-6 seconds and the same amount in very cold water. The skin after such contrast baths is removed much easier. “Naked” tomatoes are divided into 4 parts and set aside.

Peppers are next. Let's start with the sweet ones. We wash, dry, remove the core along with partitions and seeds, cut each into 2 parts. Repeat the same with hot peppers.Wash the carrots thoroughly, remove the skin, cut into medium-sized squares. Garlic was left out of the vegetables. Clean it, chop it.

All vegetables are prepared, it's time to stew them. For cooking, take a large saucepan, mix all vegetables except garlic, chop in a blender, pour into a saucepan. S alt adjika on the eye and pour 0.5 l of oil into it. It will stand on the stove and cook for 2 hours.

Toward the end, pour chopped garlic into the pan, boil for 5 minutes and remove the pan from the heat. Adjika prepared for the winter in Georgian can be poured into jars and sent to the shelf.

Adjika with horseradish a la Abkhazian

This recipe mostly consists of hot chili. You need 20 chili peppers. Knowing its vigorousness, one can imagine what a real hot snack will turn out. In addition to chili, you need horseradish and garlic. Root will leave 4 pieces, and garlic 200 g.Reduce the spiciness of sweet pepper. Choose 10 pieces of the largest, fleshy, red ones are better.

Wash all the vegetables well, peel the garlic, divide into cloves, crush with a garlic press. Peel horseradish from the top skin, cut into pieces, twist in a meat grinder. Grind all types of pepper with a meat grinder. The consistency of adjika will be better if the vegetables are skipped a second time.

Place the ground vegetables in a saucepan with a lid, add 4 tablespoons of s alt and sugar. For two days, the workpiece should stand in a warm room. On the third day, pour a glass of vinegar, stir once or twice with an interval of 30 minutes. After that, a vigorous snack can be packed in jars and put in the refrigerator.

Conclusion

Choose any recipe you like, prepare a snack and you won't be afraid of any cold in winter. Hot peppers and garlic will kill any germs that have entered the body. Eating homemade adjika is much he althier than a snack from the supermarket.

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