Adjika - very popular seasoning which is served by a lunch in many houses. Its burning aroma and ostrenky taste are capable to give a juicy highlight to many dishes. Adjika by right is considered national property of the people of the Caucasus, and they cook it differently. The feature of the Abkhazian adjika is that its preparation doesn't require thermal treatment.
List of ingredients
- hot (burning) pepper of red color - 0.5 kg;
- ground coriander - 1 tablespoon;
- fresh cilantro - 1 bunch;
- fresh fennel - 1 bunch;
- garlic - about 350 g (12 heads);
- walnuts chipped - 200 g;
- khmeli suneli - 3 tablespoons (at will);
- coarse salt - 200 g.
Recipe for adjika Abkhazian
For two days prior to preparation spread out burning pepper on the newspaper that it was slightly slightly dried. After that it is possible to start preparation of seasoning. Destem at pepper. If you want to receive less spicy adjika, then scrape pepper seeds - they contain the highest concentration of bitterness. If you like causticity to the maximum, then use pepper together with sunflower seeds.
Divide heads of garlic into cloves, and then clean them from a peel. Keep in mind that the quantity of a clean product has to turn out not less than 300 g. Wash out greens of cilantro and fennel, dry, and then cut off scapes. Now it is necessary to dry walnuts a few. For this purpose take a frying pan, warm up, and then place on it nutlets and, stirring slowly, you dry them within 10 minutes. At the same time it is necessary to watch nuts all the time that they didn't burn.
When preparatory work is completed, take the meat grinder and scroll through it at first pepper, and then garlic, nuts and greens. Mix the turned-out weight to a uniform state, add salt, and then again miss it via the meat grinder. If you have no meat grinder, then do the same in the blender. But at the same time it is necessary to consider that in families from Abkhazia prefer to use only the meat grinder.
Now add to the mass of seasoning a ground coriander and khmeli suneli (at will), and then together once more well mix everything. Leave it for 3 days at the room temperature that it properly infused. In the course of storage, adjika will need to be mixed several times. After that the Abkhazian snack can be considered ready.
How to store adjika in house conditions
For preparation for the winter spread out adjika on clean dry jars and remove in the fridge. If in your fridge there isn't a lot of place, it is allowed to store seasoning and at the room temperature. At the same time jars will need to be sterilized surely, after that to place in them adjika, and then to roll up the sterilized covers. Such secure will help to prevent hit of air and will help to keep a product in original state.
Serve this remarkable bitter seasoning to any meat, fish, fast dishes, sandwiches and also to various garnishes from potato, pasta or grain.