Adjika spicy for the winter: Abkhazian recipes, the best traditional ones with photos and videos

Abkhazian adjika classic has a spicy taste and is used in Abkhazia to season dishes instead of s alt. The main ingredient is hot peppers.

But other ingredients can be added to good recipes, which will give the dish an interesting and unusual flavor.

Classic dish

To cook Abkhazian adjika for the winter according to all the rules, follow the sequence.

1. For a traditional snack, you will need to wash and deseed 200 g of hot red pepper. Then you need to lay out the vegetables on a flat dish to dry completely and leave for three days. Be sure to protect from sunlight. During this time, the vegetable will wither, which is required.
2. Three days later, the stalks are removed from the peppers (it is recommended to work with gloves to avoid burns).
3. You will need to peel the garlic in the amount of 100 g.
4. Pepper and garlic cloves are crushed with a blender (you can use a meat grinder) and transferred to a separate container.
5. Walnuts are fried (approximately 100 g of peeled nucleoli). After the nuts have cooled, they need to be chopped with a blender and poured into an empty plate.
6. Chop the basil and parsley in the same way, combine with a mixture of garlic and pepper. Then s alt, red ground pepper, coriander, suneli hops are added. Everything is mixed and chopped nuts are poured last.
7. The finished snack is laid out in glass containers (500 g of the mixture should be obtained) and covered with metal lids.

The first days, closed jars are stored under a warm blanket until the contents cool down. It is recommended to store the workpiece in a dark, cool place.

Another recipe for Abkhazian spicy adjika for the winter in the classic version is also popular.

• Approximately 1.2 kg hot pepper is required for cooking. They need to be washed of dirt, cleaned of grains and stalk.
• Peel two heads of garlic and divide into cloves.
• Cumin 10 g and coriander 20 g are fried in a frying pan. After the appearance of a pleasant aroma, seasonings are poured into a separate deep container. To them add 60 g of fenugreek and 30 g of dill seeds. All ingredients are ground in a mortar. Do not use a blender to grind, as essential oils will evaporate.
• Crushed spices are combined with pepper, garlic and s alt. The mixture should be thick.

Abkhazian Adjika is ready and can be distributed in sterilized jars with a tight lid.

An easy spicy recipe that doesn't require any culinary skills, just time and patience.

1. It will take about 5 kg of hot pepper, which is spread on paper or cloth and left for three days.
2. Three days later they start preparing a winter dish. Grind 30 g of coriander.
3. Dried peppers are washed, seeds and stems are removed.
4. Peeled garlic in the amount of 500 g and crushed pepper with a meat grinder. The resulting vegetable mass is combined with coriander and again passed through a meat grinder.
5. Sprinkle s alt and mix well.
6. The finished snack is distributed in sterilized glass jars and rolled up.

Makes a spicy dressing for many other dishes. It can be eaten with potatoes, cereals or simply spread on bread.

Combined with other vegetables

Abkhazians do not add tomatoes to real adjika, this is an innovation of Russian chefs. At the same time, the taste not only does not deteriorate, but also acquires new, pleasant notes.

• Prepare a spicy dressing from 6 hot peppers and 800 g of sweet bell pepper. They are cleaned from seeds and stalks, and then cut into strips.
• Wash, peel and cut into slices carrots 800 g, 5 onions, cloves of five heads of garlic, 4 kg of tomato. All vegetables must be minced.
• Crushed vegetable mixture put on fire, add 120 g of s alt, 400 ml of oil (preferably refined) and 100 ml of vinegar. After boiling, reduce the fire and cook for about two hours, stirring occasionally.
• After the finished mass has cooled, it can be poured into sterilized jars and rolled up.

You can get a pleasant spicy-sour taste by diluting vegetables with an apple. Apples of sour varieties, for example, Antonovka, will come in handy.

• First you need to wash, de-seed and cut into small pieces 2 kg of tomatoes, 800 g of sour apples and the same amount of carrots, 600 g of bell pepper. All ingredients must be chopped with a meat grinder.
• The mixture must be put on fire and after boiling, cook for about an hour.
• After an hour, finely chopped garlic (should be approximately 200 g), sugar 100 g and vinegar 40 ml, 150 ml oil and 3 crushed hot peppers are added. As soon as the mass boils again, remove the container from the stove.
• The finished mixture is poured hot into prepared containers, closed and wrapped in a warm blanket for a day.

Snack jars are best stored in a cool, dark place. If there are few jars, then you can put them in the refrigerator.

You can make adjika with tomatoes according to another recipe. The taste is tender, refined and spicy.

• Tomatoes 2.5 kg, carrots 1 kg, the same number of bell peppers and apples of sweet varieties, 3 pieces of hot pepper are washed in cool water, grains, partitions are removed and passed several times through a meat grinder.
• The vegetable mass is put on fire and boiled for an hour after boiling. Five minutes before removing the container from the stove, add s alt, sugar, oil and vinegar, 150 ml each.
• As soon as the mass with new components boils, proceed to the distribution of adjika in glass jars and roll up.

Spiciness can be adjusted by increasing or decreasing the amount of garlic and hot pepper. Ready seasoning can be served with any dish.

Variety of spices

The best recipes will help the hostess prepare a delicious snack. The following composition for adjika will be a real find.

• 500 g of peppers should be peeled from seeds, partitions and stalks. To remove excessive pungency and pungency, pour vegetables with warm water and leave under pressure for several hours. Then the water is drained.
• Pepper must be rubbed together with spices. Use 10 g of seeds of basil, dill, savory, cilantro. To enhance the taste, you can add the greens of these plants. You can use a meat grinder, but then the aroma that is released during grinding will not be preserved.
• Walnuts about 400 g are added to the resulting mass and ground again.

The finished dish is poured into jars, tightly closed with lids. The blank can be stored all winter. Vegetable spicy appetizer can be a decoration and addition to any holiday table. She will not leave anyone indifferent.

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