Adjika without horseradish without cooking in Abkhaz

Step-by-step cooking

1. Step 1:

   

   To prepare the recipe "Adjika without horseradish without cooking in Abkhazian" you will need fresh hot pepper (there are many types of it, I took the one that we sell almost always in the supermarket, so you can do adjika in Abkhazian at least all year round), garlic, a spicy mixture of hops-suneli and coarse salt.

2. Step 2:

   

   Peppers need to be cleaned from seeds, pepper arbitrarily and pour warm water for 4 hours. This is the main time that goes into the cooking time, the rest is pretty simple, it's fine if you don't make a whole bucket of adjiki! Yes, she is so sharp that a bucket can last for a lifetime))

3. Step 3:

   

   Clean the garlic head by disassembling it into cloves, it is more convenient to clean young garlic. If you have an old one from last year, then fill it with water and hold it for a while - the scales will get wet and will easily lag behind. When the pepper settles, put it on a sieve and let all the water drain completely, blot it additionally with a paper towel. Do not forget that the whole procedure should be done with gloves and try not to get into the eyes - pepper burns very much.

5. Step 4:

   

   Now chop the garlic and pepper in any way - even in a combine, even with a meat grinder, I threw it into the shredder of the combine, and then I punched the mass with an immersion blender. It turns out to be quite viscous and thick.

6. Step 5:

   

   Add hops-suneli, mix. And now add garlic to taste - there are no exact proportions of salt anywhere, because everyone adds it depending on the purpose: if for long-term storage, then put more salt, if immediately in the food, then put salt just to taste.

7. Step 6:

   

   Rub the mass with salt and put it in dry jars, preferably a small size so that it is convenient to use. Ended one - got another. That's all - fragrant, spicy adjika without horseradish without cooking in Abkhazian is ready!