Abkhazian adjika - 5 recipes for classic Georgian adjika for the winter

Adjika is a wonderful seasoning that goes well with meat dishes. This version of the spicy pasta differs in that it uses only peppers and seasonings. We offer you 5 options for cooking Abkhaz adjika.

The classic recipe for Abkhaz adjika for the winter

Hot peppers, garlic, cilantro, basil, parsley and dill are passed through a meat grinder. Then coriander, a mixture of peppers, hops - suneli and salt are added there. Everything is mixed well, covered with a towel and left for three days. It turns out to be a wonderful spicy snack.

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  First, we prepare the necessary ingredients. Rinse cilantro, basil, parsley and dill under cool water and dry on a paper towel. Peel the garlic, rinse the pepper and remove the stalks (if you wish, you can also remove the seeds so that the adjika is less spicy).
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  Now we take a meat grinder and pass through it first hot pepper with garlic, and then all the greens.
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  Add salt, coriander and pepper mixture to the resulting mass.
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  Add the suneli hops last and mix everything thoroughly until smooth.
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  Now we cover the container with vegetables and herbs with a towel and let stand, thus, at room temperature for three days. During this time, be sure to mix everything several times a day.
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  After the required time, the adjika is ready. Thoroughly rinse glass jars under hot water with soda, sterilize them in any convenient way and spread the spicy paste over them. We close everything tightly with lids and send it for storage in the refrigerator. Serve to the table as an appetizer or an addition to the main course. Bon Appetit!

How to cook green Abkhaz adjika at home?

Celery, cilantro, parsley, hot peppers and garlic are passed through a meat grinder. Then everything is salted, laid out in jars and sprinkled with black pepper on top. Adjika is stored in the refrigerator and is used as a seasoning for meat or added to soups, sauces and stews.

Cooking time: 30 minutes.

Cooking time: 25 minutes

Servings - 10.

Ingredients:

• Celery - 600 gr.
• Cilantro - 400 gr.
• Parsley - 200 gr.
• Hot green paprika - 400 gr.
• Garlic - 200 gr.
• Coarse salt - 80-90 gr.
• Ground black pepper - to taste.

Cooking process:

1. First, we sort out and clean all the greens. Soak it in cold water for 10-15 minutes, and then rinse it thoroughly under running water. We lay it out on a towel so that all excess moisture is absorbed there.
2. Next, clean the garlic. Remove the seeds with a tail from hot peppers. The most important thing when working with pepper is to wear gloves, otherwise you can get a dry burn.
3. Now we pass the herbs, garlic and peppers through a meat grinder. You can also grind everything with a blender.
4. Add salt, black pepper and mix everything thoroughly. The jars in which the adjika will be stored are thoroughly washed under hot water with soda and sterilized in any convenient way. We lay out the workpiece on them, close tightly with lids and send it for storage in the refrigerator.
5. We serve green adjika to the table as a seasoning for meat dishes, or use it in soups, sauces or stews. Bon Appetit!

Spicy Abkhaz adjika without cooking

Hot pepper is passed through a meat grinder, then wine vinegar, garlic, spices heated in a pan, salt and chopped walnuts are added to it. Everything is mixed, and the finished adjika is laid out in pre-sterilized jars.

Cooking time: 50 minutes

Cooking time: 45 minutes

Servings - 15.

Ingredients:

• Hot chilli pepper - 500 gr.
• Garlic - 8 cloves.
• Cilantro seeds - 15 gr.
• Coriander seeds - 15 gr.
• Dried dill - 10 gr.
• Dried basil - 10 gr.
• Dried thyme - 10 gr.
• Dried thyme - 10 gr.
• Coarse salt - to taste.
• Walnuts - to taste.
• White wine vinegar - 1 tsp

Cooking process:

1. Before starting cooking, we put on medical gloves so as not to get burned from working with pepper. First, we wash the hot pepper under running water, after which we remove the seeds with tails from it.
2. Next, pass the pepper through a meat grinder twice. You can also do this with a blender. Now add a teaspoon of white wine vinegar and stir. Peel the garlic, crush it and send it to the pepper mass.
3. We send the seeds of cilantro, coriander, dill, basil, thyme, thyme to the pan and heat the spices in the pan.
4. Now we grind all the spices using a special attachment on a blender and send them to the crushed pepper along with salt. To make adjika more viscous, we also send ground walnuts there.
5. We mix everything thoroughly and lay out the finished adjika in jars, which were previously washed under hot water with soda and sterilized in any convenient way. We close them tightly with lids and send them for storage in a refrigerator or cellar. We open in winter and serve as a seasoning. Bon Appetit!

Georgian adjika with walnuts

Hot pepper, garlic, walnuts and cilantro are passed through a meat grinder. Then dried coriander, kondari (savory), olive oil, white wine vinegar, salt are added there and everything is well mixed. Adjika is laid out in sterilized jars and sent to the refrigerator for storage.

Cooking time: 40 minutes

Cooking time: 35 minutes

Servings - 15.

Ingredients:

• Bitter pepper - 1 kg.
• Garlic - 400 gr.
• Walnuts - 300 gr.
• Fresh cilantro - 100 gr.
• Dried coriander - 100 gr.
• Kondari (savory) - 40 gr.
• Olive oil - 50 ml.
• Coarse salt - 50 gr.

Cooking process:

1. First, rinse hot peppers and herbs under running water. We lay them out on the newspaper and leave them overnight so that everything is completely dry. Next, remove the seeds from the pepper. Be sure to do this with gloves so as not to get burned. Peel the garlic.
2. Now we pass peeled peppers, garlic, fresh cilantro and walnuts through a meat grinder. You can also grind everything with a blender.
3. Add salt, dried coriander and kondari to the resulting mass.
4. Then mix everything thoroughly with your hands. We also use gloves in this step. Finally, add white wine vinegar, olive oil and mix again.
5. The jars in which we will store adjika are thoroughly washed under hot water with soda, and then sterilized in any convenient way. We spread the ready-made seasoning on them and close them tightly with lids. We store in the refrigerator or cellar. Serve to the table with meat or fish dishes. Bon Appetit!

Amtsa - Abkhazian adjika

Hot peppers, garlic, cilantro, dill, parsley and walnuts are passed through a meat grinder. Then salt is added there, hops-suneli and everything is mixed. The resulting mass is covered with cling film, left in a dark place for 2 days, after which it is laid out in jars.

Cooking time: 2 days.

Cooking time: 1 hour.

Servings - 3.

Ingredients:

• Hot pepper - 360 gr.
• Garlic - 150-200 gr.
• Cilantro - 1 bunch.
• Dill - 1 bunch.
• Parsley - 1 bunch.
• Coarse salt - 165 gr.
• Hmeli-suneli - 3 tbsp. l.
• Walnut - 70 gr.

Cooking process:

1. First, we prepare all the necessary ingredients. Rinse the pepper and herbs thoroughly under running water and dry everything on a paper towel. Peel the garlic.We send the walnuts to the pan and dry them slightly.
2. Now we pass hot peppers, dill, parsley, cilantro, garlic and walnuts through a meat grinder with a fine grid. Mix everything well.
3. Next, add salt to the resulting mass, mix and pass everything through a meat grinder again. Then pour the hops-suneli there and mix everything well.
4. We transfer the adjika to another container, cover with cling film and send it to a dark, dry place for 2 days. The jars in which the seasoning will be stored are well washed under hot water with soda and sterilized in any convenient way. After the necessary time, lay out adjika on them, close them tightly with lids and store in the refrigerator or cellar.
5. We serve amtsu to the table along with meat dishes or use it in the preparation of sauces and other snacks. Bon Appetit!