Adjika can also be green — that's the adjika whose recipe uses unripe hot pepper.
What is the
adjika recipe
that's traditional? It's a mix of hot red pepper, every possible kind of spice, a little garlic, walnuts, and salt. As for the different Caucasian cuisines,
Georgian adjika
and Abkhazian adjika differ from each other. Abkhazian adjika is usually a simple mix of hot red pepper with added salt. Georgian adjika is a mix of hot pepper with walnuts, garlic, fresh herbs, and lots of dry seasonings added. Georgian adjika has its special taste and aroma precisely because all of these seasonings are present in the right proportion.
A tasty enough
homemade adjika
can be made yourself, to your own taste and preferred level of heat. Making adjika isn't too complicated; the main thing is to protect your hands and eyes from prolonged work with hot pepper. It's a good idea to wear rubber gloves for that. Besides,
tomato adjika
is also quite a popular product in Russia and has a right to exist. And the recipe got the name adjika simply out of habit, so as not to invent a new word.
Adjika is part of a great many dishes of Caucasian cuisine in general and Georgian cuisine in particular, as one of the main ingredients. The famous Georgian
chicken tabaka
is usually made using adjika. Adjika is also good as a seasoning for soups, borscht, sauces, kebabs, and fried meat. Adjika goes great on a sandwich with butter.
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