Adjika is a dense sharp ground weight from spicery with salt. The real adjika is cooked from hot red or green pepper, pounding ingredients on stones to keep essential oils. In house conditions pepper and additives pass via the meat grinder. Add tomatoes for mitigation of sharpness. Adjika is smeared on bread, added to different dishes, pickle in it meat.
It is required to you
- hot red pepper (500 g)
- garlic
- walnuts (100 g)
- salt
- vinegar (wine)
- cilantro seeds (10 g)
- fennel seeds (10 g)
- dried basil
- hot green pepper (100 g)
- fresh spicy greens (500 g)
- tomatoes (1 kg)
- paprika (1 kg)
Instruction
1. Adjika from red hot pepper. At burning paprika destem, cut in length and remove seeds. Put the prepared pepper in a bowl, fill in with warm water, deliver from above a plate, and on it to bank with water or a stone. Take pepper under cargo 3 hours.
2. Sort a head of garlic on segments and clean from a peel. Pound kernels of walnuts in a mortar that gruel turned out. Add seeds of cilantro and fennel to a mortar. Pound together with nuts. Nuts do adjika viscous and pasty.
3. Miss paprika and garlic via the meat grinder. Mix with the pounded weight from a mortar. Strew with a dried basil. Salt and add a little wine vinegar. Shift adjika in a glass jar, densely close a cover and you store in the fridge.
4. Adjika from green pepper. Peel green pepper from a tail and from seeds. Miss via the meat grinder together with fresh greens (basil, cilantro, a chaber). Season with salt to taste. Such green adjika not for long is stored. Season with it cottage cheeses, it is possible to add, as well as red adjika, in soup.
5. Adjika with tomatoes. Remove at paprika and at red hot pepper tails. Leave sunflower seeds. Miss tomatoes, pepper via the meat grinder, it is a little garlic and a parsley bunch. Salt weight to taste and put in the fridge for day. Then shift in glass jars which scalded previously boiled water. Close densely covers, you store in the fridge.