Adjika of hot green pepper with garlic and spices

Step-by-step cooking

1. Step 1:

   

   To begin with, we will prepare all the necessary ingredients for cooking spicy adjika from green pepper with garlic. We will wash and dry everything thoroughly, since even one drop of water can provoke damage to adjika.

2. Step 2:

   

   We leave the pepper at room temperature so that it is basement. At the same time, pepper acquires a more pronounced taste and sharpness due to the removal of part of the water. After that, we remove the peduncle and seeds. I leave the seeds, because they contain most of the sharpness. In most cases, adjika is made from red pepper, but in our area you can usually buy only green. Therefore, I will do it with him.It turns out not a bit worse.

3. Step 3:

   

   Peel the garlic, rinse and dry.

4. Step 4:

   

   We sort out the cilantro, remove the spoiled and yellow leaves, cut off the root, if available.

5. Step 5:

   

   Now we pass the pepper, along with the seeds, through a meat grinder with a fine grate.

6. Step 6:

   

   Then we pass the garlic and add to the chopped pepper.

7. Step 7:

   

   Now skip the coriander greens and also add to the bowl with pepper and garlic.

8. Step 8:

   

   Pour saffron into a bowl with skipped vegetables and herbs. In adjika we use Imeretian saffron. Unlike real saffron, it is made from marigold inflorescences, has a very rich color and an incomparable aroma.

10. Step 9:

    

    Then pour into a bowl of utsho-suneli, which is also called blue fenugreek. This spice does not have a very strong aroma, which is revealed when heated or infused. It is this spice that will soften the sharp pungent taste of pepper and gives a unique nutty aroma with "Caucasian" notes. And do not confuse it with hops-suneli. After all, these are only ground seeds and pods of blue fenugreek, and hops-suneli is a spicy set.

11. Step 10:

    

    Then add condari, its other name is savory. Due to the sharp taste and aroma, it should be used with caution. But without it there is no real adjika.

12. Step 11:

    

    Mix everything thoroughly. If you do it in large quantities, it is best to do it simply with your hands. But keep in mind that the mass turns out to be very acute and can cause an allergic reaction and irritation. And if you wash your hand badly and touch the mucous membrane, you will have fun in the form of burning for quite a long time. Therefore, it is better to put rubber gloves on your hands. And even better a few, since the hands will be strongly "baked".

13. Step 12:

    

    Then add coarse salt and mix again. Salt is best taken large and in no case iodized. It is not suitable for canning, mix again.

14. Step 13:

    

    Once again we pass the whole mass through the meat grinder.

15. Step 14:

    

    We lay out the finished adjika very tightly in small, clean, dry jars, close the lids and put them in the refrigerator.

16. Step 15:

    

    Such adjika perfectly complement hot meat or poultry dishes. And it can also be served with first courses or appetizers.

17. Step 16:

    

    Bon appetit, but be careful.