Georgian Adjika for winter

Moderately spicy Georgian adjika is good for any dish! Adjika of red bitter pepper is a Georgian national seasoning, which is the most important component of the everyday table, and it is served with any meal.

Anahit

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Hops-suneli

Hot capsicum

Garlic (1 head)

Cilantro, coriander

Dill

Parsley

White wine vinegar (3%)

to taste

Salt (large)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 14 % 3 g

Carbohydrates 77 % 17 g

260 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
From this step-by-step recipe you will learn how to make Georgian adjika for the winter at home. We prepare all the ingredients we need according to the list.
Step 2:
The hot capsicum is washed, cleaned and passed through a meat grinder.
Step 3:
Garlic is cleaned and also passed through a meat grinder.
Step 4:
Mix the chopped pepper and garlic in a deep container. Add spices to them (coriander, cilantro and hops-suneli). You can add walnuts, which must first be cleaned (if you use unpeeled ones) and crushed in a mortar. I didn't add walnuts to the list of necessary products, because it's all according to your personal wish and taste - just take note of this moment and decide whether you will follow my advice. Mix everything together.
Step 5:
Wash and chop the greens (parsley and dill).
Step 6:
Sprinkle the Adjika with a mixture of coarse salt and pour in 3% vinegar, it turns out a moist and thick paste, which is very well adapted for long-term storage, put this paste and store it in tightly sealed glass or ceramic dishes. When serving adjika, we put it in a vase and sprinkle with herbs.
Step 7:
Will make the second courses much tastier. Enjoy your meal!

I often use this adjika when serving second courses, such as stewed or fried meat, baked chicken or fish. It can also be served with manti, dumplings or dumplings. It will be very tasty. In addition, it is ideal for some side dishes, such as spaghetti or mashed potatoes. For lovers of spicy will be a pleasant addition to the usual dishes. It is not difficult to cook it, you can leave it for a quick meal, or you can roll it into jars and store it in the basement until the winter period. I sometimes preserve such adjika, and sometimes, when stocks run out, I cook it again. The versatility of this dish is that it can be cooked in any season, because there are always products for it on the shelves in stores. Try it!