Caucasian adjika sharp for winter

Caucasian adjika for meat dishes or as a savory snack! Caucasian cuisine is distinguished by the addition of a huge amount of spicy and aromatic seasonings to almost all dishes. Adjika is a spicy seasoning or savory snack that perfectly complements meat or fish dishes, improving their taste, making them more fragrant and saturated. Real Caucasian adjika is made from hot pepper, garlic, salt and spices. Tomatoes, carrots and bell peppers are not added to adjika in the Caucasus, using only aromatic herbs and spices.

Snezhana

Recipe author

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Composition / ingredients

servings:

Hot capsicum

200

Garlic

Salt

Ground coriander

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 8 % 1 g

Carbohydrates 77 % 10 g

51 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 12 h 20 min

Step 1:
How to make a sharp Caucasian adjika? Prepare the ingredients. Unlike adjika, which is prepared by housewives in our country, there are no tomatoes, carrots and bell peppers in the Caucasian one. It is prepared with only four ingredients: bitter pepper, garlic, coriander and salt. Thanks to this, such adjika can be called a real Caucasian, because it turns out to be very spicy and fragrant. And the process of cooking it is very simple and fast.
Step 2:
Bitter pepper can be used red and green for adjika. The pods of bitter pepper are thoroughly washed under running water and dried. We remove the peduncle with seeds. It is necessary to work with bitter pepper in rubber gloves, otherwise you can burn the skin on your palms, and in no case should you touch your face, eyes at this time. We put the prepared pepper in the bowl of a blender.
Step 3:
Garlic is cleaned, garlic cloves are grated on a fine grater or crushed with a blender together with bitter pepper. The blender can be replaced with a simple meat grinder, although the cooking process will be a little longer than using a blender, but it is believed that the adjika will turn out to be more tender and tastier, cooked with the help of an old machine.
Step 4:
We take freshly ground coriander, it is better to take it in seeds and grind it yourself in a mortar, then the aroma of spices will be especially rich and full-fledged, which will only improve the taste of adjika. Freshly ground coriander is sent to a bowl with bitter pepper and garlic.
Step 5:
Add salt. Once again, we twist or chop the vegetable mass for adjika. Vinegar is not added to Caucasian adjika, because the seasoning contains garlic and bitter pepper, which in themselves are preservatives, and there are no other vegetables and herbs that could cause damage to the snack. Also, such an adjika does not require cooking.
Step 6:
We lay out the Adjika in sterilized jars and store it in the refrigerator. We serve it with meat and other dishes. Bon appetit!