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Adjika from green pepper in Abkhazian for winter

Abkhazian Green Pepper Adjika for Winter

A spicy, fragrant homemade preserve for winter! Lovers of spicy food will enjoy this green pepper adjika. On top of that, it's very wholesome, since it's made of fresh pepper, herbs, garlic, and nuts with no heat treatment!

Natalia Tsybulskaya

Recipe author

Adjika from green pepper in Abkhazian for winter

Composition / ingredients

Servings:

Hot chili pepper

400

Garlic

100

Walnuts

200

Cilantro

Tarragon

Dill

Parsley

Mint

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 50 % 16 g

Carbohydrates 31 % 10 g

203 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make green adjika? Gather all the ingredients you'll need. The hot pepper can be any variety and color, but ideally it should be fairly large, since small peppers are awkward to work with in this recipe. Use any herbs you like. The proportions are up to you too. Just aim for a total herb weight of 100 g.
Step 2:

Wash the pepper and remove the stalks; leave the seeds - that's where all the heat is, and Abkhazian adjika should be hot. Cut it into rough pieces.
Step 3:

Add the hot pepper to the blender in batches.
Step 4:

Blend until smooth. You can also put all the ingredients through a meat grinder.
Step 5:

Add the washed and dried herbs.
Step 6:

Blend again until smooth.
Step 7:

Wash and toast the walnuts, then add them to the blender too. Make sure the walnuts have no shell or membrane left, or you could break a tooth.
Step 8:

Blend again.
Step 9:

Add the peeled garlic.
Step 10:

Add some favorite seasonings. I added ground fenugreek. But it could be other spices and seasonings you love.
Step 11:

Salt the adjika.
Step 12:

Blend everything once more until the mixture is smooth.
Step 13:

Sterilize the jars any convenient way. I put jars with a little water in the microwave for 5-7 minutes. But you can also sterilize them in the oven at 100°C for about 30 minutes or hold them over steam. The lids just need to be boiled for 5 minutes.
Step 14:

Spoon the adjika into jars and close them tightly. No processing needed. This preserve is best kept in a cool place.
Step 15:

Enjoy!

Remember that ingredients like salt, sugar, and vinegar (and its substitutes) are used in recipes for winter preserves not just for flavor but primarily as preservatives. So you must never reduce the salt and sugar concentration, or replace vinegar (essence) with one weaker than the recipe calls for - otherwise the vinegar (salt/sugar) won't do its preserving job and the preserve will spoil.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).