For fans of ostrenky there is nothing more tasty, than chili pepper and when also there is a lot of it in the recipe, the real holiday turns out! Than the Abkhazian adjika besides sharpness is good? Of course aroma, well and impossibility to damage the recipe. So, we begin to stock up for the winter with burning option of adjika for the most courageous. By the way, don't forget, adjika at all turns out a little different. It depends on the one who as got used prepares. There is a lot of options of adjika, someone adds walnuts, someone likes more salty. And all recipes correct, but we give the most authentic, from a solar Abasia-2016.
It is required to you
- 450–500 grams of chili pepper
- 300–400 grams of garlic
- On 60–75 grams of fresh greens:
- A basilica (it is better violet)
- Cilantro (it is possible to replace with coriander seeds)
- Fennel
- Parsley
- Salt 2–3 tablespoons (without hill)
- The attention, salt need to be taken large or average and surely not iodated
- Ware:
- - tanks for vegetables and greens
- - meat grinder or blender
- - gloves disposable (if very burning Chile)
- - container with lid (not aluminum)
- - portion jars
- - covers
Instruction
1. Wash out all greens, dry on a towel. If greens have very rigid shanks, cut off them without being sorry. Wash out chili pepper from dust, accurately unscrew tails, without having damaged pepper. Pepper doesn't need to be cut, seeds have to remain inside. Peel garlic from films, weigh. Measure necessary amount of salt and a coriander if you use it. So, all ingredients are prepared, it was necessary to connect in uniform weight.
2. Scroll via the meat grinder serially pepper, garlic and greens. Also add salt to the meat grinder and scroll. As a result reddish green material in which pepper seeds are obviously visible turns out. If there is a blender, then they can break in addition weight, but stones of pepper have to be felt surely. What adjika without seeds of Chile? If there is no blender, then it is possible to scroll 2-3 times weight via the meat grinder. If skin of hands especially sensitive, then use disposable gloves.
3. Weight turns out dense, and because of greens juice in it liquid will be visible. Leave weight for fermentation on a table for 3 days. During fermentation weight is stored with the slightly opened cover and at the room temperature. Twice a day weight stir slowly. During this time a part of liquid will evaporate and weight will become more dense. After fermentation, adjika is displayed on jars of the small size and stored in the fridge.