Abkhazian and Georgian cuisine is something that you can talk about for hours. Having tried the dishes at least once, you will not be able to remain indifferent. Beef, lamb, poultry are the meat from which the most delicious traditional dishes are made. But if you use them with adjika, they will sparkle with new colors. Consider the most interesting recipes for raw adjika.
Adjika for the winter
Today adjika is closed for the winter in many houses not only in the Caucasus. It retains its taste and aroma, it is used as a sauce for meat or dressing for main courses. The aroma of adjika is summer, bright, incomparable with anything.
History reference
Traditionally, it was on the territory of Abkhazia that salt was mixed with pepper and other spices to give it a special taste. The word "adjika" is translated from the Abkhaz language as "salt". Over time, the recipe has changed many times. Today, every housewife is looking for her favorite set of ingredients to create the most delicious adjika.
According to tradition, tomatoes were not included in the recipe, but over time they began to gradually be introduced into this dish. Do not be surprised when you come across adjika recipes with an abundance of tomatoes. They are used to add juiciness.
As a rule, adjika is boiled and then closed in jars, but there are recipes when heat treatment is not required. Today we will talk about them. So, raw adjika is in no way inferior in taste boiled... Moreover, the aroma of pepper is more intense in it. How to cook raw adjika and save it in the winter, we'll talk below, but for now we'll discuss a few simple tips.
Simple tips for housewives on harvesting vegetables
First of all, I would like to advise all housewives to use one of the recipes below, because such a dish, which has not been processed by high temperatures, retains not only its unique aroma, but also most of the beneficial properties of pepper, herbs and other ingredients.
When preparing food, wash everything thoroughly, especially fresh herbs. Remember that the snack can turn sour even due to the abundance of raw water that has got into it. After washing, dry the ingredients on a clean napkin or paper towel.
Adjika tastes better when its mass is heterogeneous. We advise you to grind some of the ingredients in a blender, and pass some through a meat grinder. If the recipe contains tomatoes, choose fleshy ones with a pronounced taste. They will give more juice and give the snack a unique flavor. If the tomatoes are watery, twist them and drain off the excess water. If horseradish root is used as an ingredient, it must be cleaned and chopped in the air. This process is the most difficult for some housewives. You can't bring horseradish close to your face. You also need to be careful when handling hot peppers. To protect yourself, it is better to clean and grind it with gloves.
When preparing food, it is best to pre-blanch the peppers and tomatoes. They are simply doused with boiling water to quickly remove the thin skin from them. If this is not done, the skin may spoil the taste somewhat. In addition, it is difficult to chew. Sweet pepper it is better to use sweet, juicy. Then adjika will be more fragrant.
Absolute sterility is one of the rules when preparing adjika for the winter. And if we are talking about a raw snack, in this case you need to be very careful. Banks are thoroughly washed, best of all with baking soda, poured over with boiling water and dried.
Recipes
Consider some interesting recipes for raw adjika. All of them have been tested over the years, with the best of the best selected for publication.
Recipe number 1. Adjika raw dill
If you need a unique adjika without vinegar, then this is it. So, to prepare it, the hostess will need:
- sweet Bulgarian pepper - 1.5 kg;
- bitter pepper - 0.5 kg;
- dill - 200 grams;
- parsley - 100 grams;
- salt - 3 tablespoons;
- garlic - 250 grams.
Adjika raw, the recipe of which is extremely simple, turns out to be quite acute... It is perfect for a winter table.
First you need to peel the pepper and scroll it through a meat grinder. Now the garlic is peeled and added to it. Garlic can optionally be chopped, chopped in a blender, or also rolled through a meat grinder. The greens are cut or scrolled last, after cutting off the stems. Salt is added last and left in a cool place for an hour or two. When the salt dissolves, the adjika is stirred, laid out in clean jars and closed. Banks must be sterilized. If someone likes the taste of cilantro, it can be added to the recipe, but no more than one bunch.
Recipe number 2. Raw adjika with tomato base
Raw tomato adjika is a juicy tasty dish. Specifically for this recipe you will need:
- tomatoes - 1.5 kg;
- hot pepper - 500 grams;
- garlic - 100 grams;
- salt - 50 grams;
- horseradish root - 100 grams.
The peeled horseradish root is ground in a meat grinder. It is best to grind it immediately into a bag that is convenient to seal, weigh horseradish and set it aside.
Now start cooking vegetables. Tomatoes are blanched, peeled, crushed, peeled peppers crushed through a meat grinder are added to them, and then garlic. Now the finished mixture is salted and, at the end, the finished horseradish is added to it. Everything is thoroughly mixed, poured into jars and stored either in a cold cellar or in the refrigerator. You can adjust the amount of hot pepper to your liking.
Recipe number 3. Adjika with horseradish vigorous
At the heart of this recipe is quite a lot of horseradish root and garlic. The appetizer tastes very spicy, ideal for a winter dinner. For cooking you will need:
- fleshy tomatoes - 2 kg;
- red sweet pepper - 2.5 kg;
- horseradish root - 400 grams;
- garlic - 200 grams;
- bitter pepper - 2 pieces;
- salt - 2 tablespoons;
- sugar - 150 grams;
- table vinegar - 200 grams.
You will get a lot of sauce. First, peel the horseradish root and grind it through a meat grinder. Put aside. Now we need to deal with tomatoes and peppers. Tomatoes are peeled and rolled through a meat grinder, they are also served with peppers. Bitter pepper can be grinded directly with the seeds to increase the spiciness. Garlic is peeled and chopped as convenient.
Everything is mixed, salt, sugar, horseradish and vinegar are added, mixed again and sent to the refrigerator overnight. Raw adjika for the winter will be ready by morning. It can be consumed immediately or closed in jars and stored in a cold place at a temperature of no more than +5 degrees. If properly stored, such adjika can last until spring and not lose its extraordinary taste.
Recipe number 4. Adjika raw with nuts
This recipe is very unusual. Walnuts are best used. It will add a touch of piquancy. We need:
- bell pepper - 1 kg;
- fleshy tomatoes - 1 kg;
- hot pepper - 500 grams;
- walnut - 200 grams;
- garlic - 200 grams;
- salt to taste.
All ingredients are cleaned, chopped and ground. Salt adjika to taste, store it in the refrigerator. Other nuts can be used for cooking, but almonds add bitterness and peanuts add sweetness. You can experiment at your own discretion.
Recipe number 5. Raw adjika for the winter with ginger
This sauce is more like a Mediterranean snack. It is very fragrant, has a rich taste, ideal for pasta. Ingredients Used:
- fleshy tomatoes - 1.2 kg;
- bulgarian pepper - 1 kg;
- hot pepper - 300 grams;
- ginger root - 80 grams;
- basil - 1 bunch;
- garlic - 200 grams;
- salt to taste.
Tomatoes and peppers are prepared and chopped as usual. Add chopped garlic (you can cut it with a knife, mince it or garlic press). The peeled ginger root is crushed last. It is difficult to grind because the inner tendons can wrap around the grinder and blender knife. We advise you to cut the ginger into small cubes in advance. All ingredients are mixed, the appetizer is salted to taste and sent to storage in jars.
How is raw adjika stored
Cooked adjika should be kept in the refrigerator. Nevertheless, some housewives complain that the sauce begins to ferment after a month or earlier. Raw adjika, prepared according to the same recipe by different housewives, can be stored in different ways. Early fermentation is most often due to:
- ingress of raw water;
- low-quality vegetables;
- ingress of litter and dirt.
Of course, raw adjika tastes better and is cooked very quickly, but you should pay special attention to washing vegetables and especially herbs. Weed can be found in leaf axils. If there is any doubt that the sauce will not last long, it is better to add several aspirin tablets to it (1 tablet is calculated per liter of sauce). Vinegar and even vodka are good preservatives.
This appetizer should be spicy. If you close the jars without preservation, then the more sharp components in the composition, the longer it will be stored. Some housewives, when using tomatoes, grind them and boil them, and then add other raw components.
In the manufacture of such a sauce, oxidizable materials are not used; it is mixed only with a wooden spoon. If convenient, you can store adjika in plastic bottles. A little vegetable oil is poured on top of the jar or bottle before closing it for preservation.
Raw adjika is a delicious and incomparable snack. She can delight gourmets not only in the summer season, but also be stored all winter, subject to special conditions.
