Kitchen appliances and utensils
- banks;
- covers;
- key for conservation;
- a pan with a ring or a baking sheet;
- kitchen stove;
- a bowl;
- a blender or meat grinder;
- cutting board;
- knife;
- tablespoon;
- disposable gloves.
Ingredients
- hot pepper - 1 kg
- garlic (peeled) - 500 g
- parsley (cilantro) - 1 bunch
- salt - ½ tbsp. l
- basil - ½ tbsp. l
- coriander - ½ tbsp. l
- hops-suneli - ½ tbsp. l
- dry dill - ½ tbsp. l
Step cooking
- To get started, take 1 kg of hot pepper, wash it thoroughly and cut the ponytails, while the seeds do not need to be removed. If you want to cook a large amount of adjika, then the ingredients should be multiplied by 2-3 times. To prevent your hands from scratching after cooking and you could not harm your eyes, use disposable gloves while working with pepper.
Important! If you prefer not too sharp adjika, then grains should be taken out of pepper, because it is they that give the dish sharpness. - Next, take the garlic and peel it so that you get 500 g of cloves.
- After the garlic, grind hot pepper in a meat grinder or blender, grind it into gruel.
- After the resulting porridge mixture from pepper, add 500 g of peeled garlic, ½ tbsp. To the blender. l salt, ½ tbsp. l basil, ½ tbsp. l coriander, ½ tbsp. l hops-sunel and as much dry dill. Re-start the blender so that all the ingredients are thoroughly mixed and well ground.
- Wash a small bunch of parsley or cilantro and, without cutting the legs, place in a blender to grind hot pepper with garlic and seasonings. Mix the ingredients again.
- Now you need to prepare the cans and lids in which you will close the adjika, for this they should be thoroughly washed and sterilized in any way convenient for you. One of the easiest sterilization options is to heat the cans in the oven for 15 minutes at a temperature of 120 degrees. At the same time, banks are put upside down and they do not need to be monitored. Lids can be sterilized in the same way with cans, which will significantly save your time and effort.
- Next, put adjika in the jars and close them with a lid using a seaming key. You can store such adjika at room temperature or in the refrigerator.
Video recipe
A video is presented to your attention, in which the author shares his proven recipe for acute adjika, which, for sure, will appeal to many representatives of the stronger sex.
In winter, you really want to treat yourself to a delicious borsch with bacon and adjika, and the recipe for a savory appetizer is quite simple. Such adjika can be smeared on bread, added to first courses or used as a sauce for meat dishes. Dear cooks, did you like the recipe for classic adjika from hot pepper and garlic? How often do you cook adjika and what recipe do you use for this? What other ingredients do you prefer to add? Do you like sharper adjika or with a little sweetness?
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