Abkhazian adjika sharp classic

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. The real Abkhazian adjika in the homeland of the origin of the recipe is prepared with a mortar and pestle. In modern conditions, it is unlikely that any of the housewives will risk processing these burning products manually, especially if they have such assistants as a food processor, blender or meat grinder at hand.

2. Step 2:

   

   In order to fully follow the technology of cooking Abkhazian adjika, capsicum needs to be slightly dried after cutting it from the plant. To do this, we tie the peppers in a bundle or lay them out on paper in a well-ventilated room for 3-4 days. The dried pepper pods are thoroughly washed, dried with paper napkins, cut the peppers into two parts, remove the seeds and the peduncle.

3. Step 3:

   

   Garlic cloves are peeled from the husk. It is advisable to rinse the garlic again and dry it well. Vegetables should be clean and dry, as even a small drop is ready to spoil the preparation.

4. Step 4:

   

   Put garlic and pepper in a blender bowl, scroll through the vegetables several times.

6. Step 5:

   

   Add salt and scroll again until the salt completely dissolves and the mass becomes homogeneous.

7. Step 6:

   

   Add suneli hops, coriander and grind the mass again. In traditional Abkhaz adjika, fenugreek is used, which is difficult to find, but it is contained in a ready-made mixture of hops-suneli spices, which can also be used to make adjika. With the help of a blender, it is difficult to twist the vegetable mass very finely, so I also punched the adjika with an immersion blender.

8. Step 7:

   

   Knead the vegetable mass with a spoon and spread it out in pre-sterilized small jars, tamping tightly, and twist with clean lids. We remove the workpiece in the refrigerator or cellar for storage. A little time and effort and delicious adjika is ready. Enjoy your meal!