2012-08-23

Adjika "Sharp" (raw)

Adjika "Sharp" (raw)
Author:
Category
Sauces
Ingredients
  • 10 pieces of hot pepper (if small, you need to take more pieces)
  • 1/3 cup minced garlic
  • a third of a glass of salt (it is better to take a large one)
  • a third cup of walnuts
  • 20 g ground coriander
  • 10 g suneli hops

I offer you a recipe for raw and very spicy adjika. It does not contain tomatoes, sweet peppers, carrots, onions, vinegar, sugar. This recipe is based on hot peppers, garlic, salt, nuts and spices. It turns out a piquant, rich in taste and aroma mixture (you can say "concentrate").

Recipe for cooking adjika "spicy" (raw)


1

Be sure to wear rubber gloves. Wash and de-seed peppers.

2

We pass garlic, pepper, nuts through a meat grinder.

3

Add salt, suneli hops, coriander. We mix.

4

Pass the mixture through the meat grinder two more times.

5

We put adjika in a clean jar. We store in the refrigerator.

Friends who love real Abkhaz adjika say that the recipes are very similar. Only in Abkhazia they make adjika with the addition of fresh herbs and do not add nuts.

Alternatively, a spoonful of such adjika can be added to ordinary ketchup - you get a wonderful, fragrant and moderately spicy sauce.

It is very tasty to add such adjika when cooking borscht. It is enough to put a teaspoon of adjika (with a small slide) on a four-liter saucepan. Add 30 seconds before the end of cooking. Borsch acquires a dizzying aroma and the taste of the first course becomes even richer and richer.

  • adjika
  • raw adjika
  • sauce

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