Hot Pepper and Garlic Adjika for the Winter
A recipe for a truly fiery adjika — extra, extra hot! This adjika is for those who like things spicier, with no tomatoes or bell pepper added. The recipe is simple, made only from hot peppers and garlic with a few different spices.
Cooking method
-
Step 1:
Take the hot chili peppers and wash them. Get the garlic and the spices you'll need ready.
-
Step 2:
Peel the garlic.
-
Step 3:
Remove the seeds and stems from the peppers. Cut them into small pieces. It's best to wear gloves for this and be careful not to get the pepper in your eyes or on your skin.
-
Step 4:
Run the peppers and garlic through a meat grinder.
-
Step 5:
Mix the ground peppers and garlic with the spices and salt. Mix well. You can put it in a jar, screw on the lid, and store it in the refrigerator. If you want to keep it for a very long time, you can sterilize the jars.
- This is a recipe for a true classic adjika, if you like things very spicy! Hot pepper is itself a powerful preservative, so you don't have to sterilize the jars and lids. The adjika will keep for quite a while in the refrigerator. You can of course add apple cider vinegar if you prefer a bit of tang in your adjika. You can also vary the spices to taste. This is originally an Abkhazian dish, and in the truly classic recipe walnuts are added too. Adjika has become a favorite in many countries — and of course the recipe has evolved. People add tomatoes, sweet bell peppers, apples, plums, gooseberries, and zucchini to adjika. Adjika is served with all sorts of dishes — meat, fish, and vegetable dishes, as well as egg dishes, and with both boiled and fried foods. Adjika is beneficial in that it stimulates the appetite, aids digestion, and boosts the immune system in fighting viral respiratory illnesses. But adjika shouldn't be eaten by people with gastrointestinal conditions, such as gastritis, nor by children, pregnant women, or people with liver and kidney disease. It must be said that working with hot chili peppers calls for great care. It's better to wear gloves and not touch your face, eyes, or skin. Wash the gloves with soap after each step. Thoroughly wash the meat grinder and any other kitchen tools used to make this adjika. Enjoy the heat!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Hot chili peppers - 40 kcal/100g
- Khmeli-suneli - 417 kcal/100g
- Sea salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Fenugreek - 323 kcal/100g
