Kitchen appliances and utensils
- meat grinder,
- a large bowl
- kitchen scale
- fridge,
- knife,
- big spoon.
Ingredients
- Hot pepper - 2 kg
- Garlic - 500 g
- Cilantro - 200 g
- Dill - 200 g
- Basil - 200 g
- Parsley - 200 g
- Salt - 30 g
- Utsho Suneli - 15 g
- Suneli hops - 15 g
- Coriander - 15 g
- Ground black pepper - 15 g
Step cooking
- I thoroughly wash 200 grams of fresh cilantro, dill, basil and parsley under running water. Dry from moisture. Peel 500 grams of garlic. Wash and remove the stalks of 2 kilograms of hot pepper. We pass pepper, garlic and all greens through the meat grinder.
- Add 30 grams of salt to the chopped vegetables, and 15 grams of uzo-suneli, hops-suneli, coriander and black pepper each. All mix thoroughly among themselves.
- Cover the bowl with adjika plate and put in the refrigerator for a day.
- After a day, we sterilize the jars of the desired size and lid. We put adjika on the banks and close the lids.
Decoration methods and serving options
- Please note that for the preparation of such a dish only high-quality products are needed. Therefore, purchase herbs and spices only in a trusted store.
- It is recommended to acquire and store seeds and other parts of plants in non-ground form. So they retain all their aromas.
- When cooking with hot pepper, it is recommended that you wear protective gloves to protect your hands from burns.
- This dish is in perfect harmony with various nuts and vegetables, so do not be afraid to add them to adjika.
- If you want to soften the severity of adjika, add apples and tomatoes to it.
- Sometimes the pods of the pepper are dried in the sun, air, or lightly fried in a pan to remove excess moisture.
- It is recommended to store and serve adjika in a glass or porcelain dish.
Video recipe
This video shows how to cook delicious and insanely aromatic Abkhaz adjika correctly and without unnecessary problems. Such a blank will delight and benefit your body throughout the winter.
Abkhaz adjika - this is a dish that will not leave indifferent a single person if he has tried it at least once. The taste of such adjika is impossible to convey in words, so rather keep your own recipe, cook and try. How do you feel about adjika? Or do you even have special secrets for cooking this dish? Then feel free to write about it in the comments!
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