Adjika can also be green in color – this is adjika, the recipe of which uses unripe hot pepper.
What is it
adjika recipe
which is traditional? It is a mixture of red hot pepper, all possible types of spices, a small amount of garlic, walnuts, and salt. As for the different Caucasian cuisines,
Adjika Georgian
and Adjika of Abkhazia are different from each other. Adjika Abkhazian is usually a simple mixture of hot red pepper with added salt. Georgian adjika is a mixture of hot pepper with the addition of walnuts, garlic, fresh herbs, and a large amount of dry seasonings. Georgian adjika has a special taste and aroma precisely due to the presence of all these seasonings in the right proportion.
Tasty enough
adjika home
can be prepared personally, according to your own taste and preferences in sharpness. The preparation of adjika is not too complicated, the most important thing is to protect your hands and eyes from prolonged work with hot pepper. For which it is good to wear rubber gloves. Besides,
tomato adjika
in Russia, the product is also quite popular and has the right to exist. And the recipe got its name adjika simply by inertia, so as not to invent a new word.
Adjika is included in a large number of dishes of Caucasian cuisine in general and Georgian cuisine in particular as one of the main ingredients. The famous Georgian
tobacco chicken
is usually prepared using adjika. Adjika is also good as a seasoning for soups, borscht, sauces, kebabs, fried meat. Adjika goes well on a sandwich with butter.
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Related and additional categories:
- National cuisine
- Sauces
- Semi-finished products
- Spices seasonings spices
- Other
- Garlic
- Аджика
- Кинза
- Parsley
- Salt
- Dill
- Water
- Caucasian cuisine
- Without heat treatment
- Chicken sauce
- Pasta sauce
- Garlic sauce
- Sweet and sour sauce
- Meat sauces
- Georgian sauce
- Homemade tomato sauce
- Sauce
- Vegetarianism
- Recipes for lean dishes without butter