The original recipe for Georgian Adjika

Caucasian cuisine is famous all over the world for itssharp dishes. And the visiting card of meat dishes is the sauce, which is served to them, - adzhika. Until now, between Abkhazians and Georgians there is a dispute about whose national dish it is considered. In fact, the word "adzhika" came to our language from the Abkhaz language. But in Abkhazian, the word "ayyka" means simply "salt", and what we call it is called "salt with pepper" in Apsna inhabitants - apyrpyl jik, or - adzhiktsatsa (literally - salt, fried with others products).

As you can see, if we take the original meaning of the word,then it turns out that adzhika is a salted pasta with spices. But today the entire Caucasian cuisine is so mixed up that it is difficult to determine which country and republic originally belonged to this or that dish.

The recipe for Georgian Adjika can include,in addition to pepper and seasonings, also tomatoes. They give this snack gentleness, removing the excessive sharpness of bitter pepper. But it will not be a violation of canons, if you include in it also apples, carrots or bell peppers. All the same, you will get a real Georgian adzhika, the recipe of which we will give below. The main thing in it is not strict adherence to recipes, but inspiration.

Recipe for Georgian Adjika

Two types of this snack are widely distributed:red and green. They are in principle suitable for different dishes, although they are interchangeable. So, traditionally, green adzhika is filled with soups, giving them the necessary sharpness, and red serves as a seasoning for meat dishes. But you can safely fill it with red ajika, and add green to the salad with tomatoes.

Actually, the red Adzhika is Georgian, the recipewhich we give here, differs from green only in that one of them puts a red hot pepper, and in the other - green. And due to the different juiciness of products, green adzhika is more liquid.

Attention! Before you begin to prepare Adzhika, you will need to stock up not only vegetables, herbs and spices, but also put on rubber gloves. Otherwise, you risk burning your hands, as the pepper has strong burning properties.

Products |:

• pepper spicy (red or green) - 25 pcs. (1 kg);
• garlic - 5 heads;
• salt - 3 tbsp. spoons (with a slide);
• basil - 1 bunch;
• ground pepper;
• coriander - 1 bunch;
• dill - 1 bunch (in spite of the fact that parsley is not included in the recipe of the Georgian adzhika, you can add it);
• coriander seeds - 2 tbsp. spoons.

Preparation:

If the pepper is fresh from the bed, it should be lightlypodvyat, then pour water for several hours. This is done in order to show bitterness and sharpness in it. After that it is cut, and seeds are removed from it.

We clean garlic, my greens and lightly dry, from basil we pick off the leaves - we need them.

We grind everything in a meat grinder twice. Seeds of coriander are crushed in a mortar with salt and added to the total mass together with ground pepper. Blend well with the mixture. You can add a little vinegar, but this is an amateur. In the recipe of the Georgian Adzhika, he does not enter, but a light sourness does not hurt.

Now it remains to decompose the resulting adjika intoSterile cans, close them and send them to the cellar or refrigerator. You can eat it immediately, just keep in mind that it becomes sharper from aging.