Home Adjika: a burning recipe for winter

Adjika is a native Abkhazian dish with a richhistory. It originated many centuries ago among shepherds who went to pastures together with a flock, and was called apyrpyl adzhika, or adzhikttsattsa, which meant "pepper salt".

Do not be surprised at this name, because for a long timehome adzhika was prepared on the basis of ordinary table salt with the addition of garlic, cilantro, hops-suneli and many other spicy Caucasian spices. Later, when this amazing dish became known to the nearby Slavic peoples and spread even further, its name was cut down to "adzhika", and the composition was enriched by the addition of tomatoes. However, it was originally used as a seasoning for meat or fish, first courses and even desserts. It had a spicy spicy taste due to the Caucasian herbs and hot red pepper, but the tender Slavic stomachs to such food were not used, and therefore replaced its composition to give seasoning a sweetish-salty taste with a pleasant tomato flavor. It began to be prepared for the winter, and home adzhika has already become a habitual dish for the post-Soviet space and not only. Now it is added, basically, to the second dishes as a sauce or to salads as a dressing.

The recipe is classic

Preparation of Adjika at home isa very simple process for which you need 1 kg of tomatoes, 3-4 Bulgarian and 5-6 pods of hot red pepper, 3 medium-sized apples, garlic head and salt. All the ingredients are carefully washed, cleaned of the legs, but the seeds are left to our home adzhika acquired the usual consistency and a beautiful fiery red color with white impregnations. Then, tomatoes and apples are cut into 4 parts and we crush them separately in a puree. You can do this with a mincer or blender. At the same time, slices are cut into both kinds of peppers directly with seeds, mixed in one cup, we add garlic and also grind to a gruel-like condition.

Both blanks are put together, and that ourhome adzhika has become soft and tender to the taste, cook it over low heat for 3 hours. Then put it in a jar and leave it in the refrigerator. This home adzhika will delight you all winter with its spicy taste, enriching the other dishes you cooked. Since home adzhika is extremely rich in vitamins, it also helps you protect your health during the cold season. The main thing is to calculate its quantity when harvesting.

Special Option

There are other ways to cookhome adzhika. It is added carrots, vinegar and sugar to replace the sweet and sour taste of apples or use all these products together. To increase the sharpness, you can cook it with onion, mashed into a smoothie. Also in Abkhazia, there is a special recipe for this dish, which is served with dairy dishes, for example, cheese or sour milk, and it is called "green" home ajika. Prepare it from coriander (0.5 kg), herbs in equal parts: dill, basil, mint and chabera, as well as salt and green pepper. All grind to a homogeneous gruel and roll into cans.

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