Content
Georgian adjika for the winter from hot peppers with walnuts and without them is being prepared today not only in Georgia, but throughout the entire post-Soviet space. This seasoning for any dish has an unusual taste and aroma, which is given to the seasoning bitter pepper and spicy herbs.
The dispute between Abkhazians and Georgians does not abate: every nation is trying to prove that it was they who, for the first time many centuries ago, made the first spicy seasoning for meat. But this is not the point: the main thing is that adjika is a useful product. Seasonings are almost identical in composition and preparation method, although they differ in small nuances. Today we will tell you how a real Georgian adjika with nuts is prepared, present cooking recipes.
Some important points
If you decide to make a real Georgian adjiku, it is important to know that the color of adjika is given not by tomatoes, but by hot red peppers.
Before harvesting Georgian adjika for the winter, chilli pepper was dried in the sun to evaporate excess moisture. After that, the pods were ground. Thanks to the crushed grains of pepper, garlic and spices, the seasoning acquired its unique aroma and taste.
For the preparation of Georgian adjika according to the traditional recipe, fresh ingredients are used, especially spicy herbs and hot chili peppers. Moreover, bell pepper is often added.
To prepare a real Georgian spicy seasoning that meets all the rules, take only coarse rock salt. Fine salt, let alone iodized salt, is not suitable. Iodine causes vegetables to ferment, the seasoning deteriorates.
Raw Georgian Adjika recipe
There are as many recipes as there are housewives in Georgia, because each of them brings its own flavor. We will provide several options so that you can choose the one that suits your liking. It is not difficult to purchase ingredients for adjika for the winter, even if you do not have a summer cottage. All products are sold at the market or in the store.
So, what do you need to stock up on for making adjika with walnuts according to the recipe used by many Georgians:
- hot chili peppers - 5 pods;
- sweet bell pepper - ½ piece;
- garlic - 1 large head;
- sprigs of fresh dill - 1 bunch;
- hops-suneli - 2 packs;
- dry coriander - 1 pack;
- dried cilantro - 1 pack;
- salt - 2 teaspoons;
- walnuts - 7 pieces;
- vinegar 3% - 2 teaspoons.
Cooking rules
Adjika with walnuts is prepared from fresh ingredients. As a rule, first, all the ingredients are thoroughly washed with cold water and dried well so that excess moisture does not get into the seasoning. Raw vegetables are chopped for further chopping.
We turn coriander seeds and walnuts into flour.
We send pieces of sweet and hot peppers to a blender, adding a little vinegar.
Cut the dill into large pieces and add to the blender.
The color of the seasoning will immediately change, and the smells in the kitchen will go awesome. We transfer the mass from the blender into deep porcelain dishes and pour in the spices and cilantro, salt.
Knead the resulting Georgian adjika thoroughly so that all the components are evenly distributed.
Finally, add walnuts with coriander, chopped garlic in a garlic press into the seasoning.
To get a real adjika, you need to mix it for a long time and thoroughly. During this time, the dry ingredients will absorb moisture and swell. The seasoning itself should be like butter in consistency. A spicy additive for the winter to meat and any dishes is stored in a cool place.
Real Georgian seasoning
Another recipe for Georgian adjika containing walnuts. It is prepared from the following ingredients:
- a kilogram of hot pepper;
- 350 grams of garlic;
- 150 grams of walnuts;
- 60 grams of suneli hops;
- 10 grams of utsko-suneli;
- 10 grams of ground coriander;
- 10 grams of ground dill seeds;
- 10 grams of saffron;
- salt (to taste).
Cooking progress
Rinse the pepper thoroughly, spread it on a towel to dry. Then remove the stalk, cut into pieces.
Remove the top husk and film from the garlic.
Let's sort out the walnuts, remove the partitions.
Grind the pepper, garlic and nuts in a meat grinder.
Add salt and dry spices to the resulting mass. Real adjika should have a homogeneous composition, so it will take a long time to knead it. We leave the mass for a while so that the salt has time to dissolve.
We spread the prepared seasoning on cheesecloth to squeeze out excess liquid. Do not pour out the juice, it is useful for seasoning soups and sauces. It can be kept in the refrigerator.
Fill the finished spicy adjika tightly into jars and store in a cool place.
Dry adjika in Georgian
In Georgia, dry adjika is also harvested for the winter.
It consists of:
- hot pepper - 700 grams;
- coriander seeds - 75 grams;
- hops-suneli - 75 grams;
- rock salt.
Adjika Georgian is made from red bitter peppers. Before making it, you need to wilt and dry the pepper pods in two weeks.
We remove the pods from the thread, cut off the stalks and scroll the base of the adjika in a regular meat grinder. The procedure is repeated 2-3 times to get a homogeneous mass. You can use a blender.
Grind coriander seeds in a mortar, pour into the total mass.
We also send suneli hops and salt there.
It is necessary to grind the resulting seasoning thoroughly so that the dry ingredients absorb the juice of the peppers and slightly swell.
We take a blank sheet of paper and put our adjika on it.
You can store dry adjika in a jar or paper bag in a cool place.
Another yummy recipe:
Conclusion
There are many recipes for cooking Georgian adjika, but the essence boils down to the fact that the main ingredients are hot peppers, suneli hops and herbs. Making a seasoning is not at all difficult, the main thing is to choose the right ingredients, and at the time of preparation, the mood should be at its best. Good luck!
