Adjika with hot chili

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Adjika with hot chili

Ingredients

hot red chili 1 kg
garlic 3-4 heads
salt 30-50 gr
ground coriander 2 tbsp. spoons
dill a tablespoon of seeds
fennel (seeds) ground 1 dessert spoon
fenugreek (fenugreek, hilbe, chaman) 1 tbsp. the spoon
hops-suneli 1 dessert spoon with a slide
wholemeal corn meal 2 tbsp. spoons

Cooking method

  • The only difficulty is to determine the required degree of pod withering, since adjika should not be liquid.
  • I cut off the legs of the peppers, cut them in half lengthwise and removed the seeds, at the same time removing the white bulkheads. Peeled 3 heads of garlic. I passed a meat grinder through a very fine mesh, added ground spices and salt.
  • Then, in a dry cast-iron frying pan, I fried 2 tbsp. heaping spoons of wholemeal cornmeal. I mixed the light brown flour into my mixture and that was the end of the process.
  • From flour, adjika becomes pinkish at first, but after 12 hours everything is mutually saturated and adjika will acquire the desired color.
  • Adjika with hot chili
  • P.S. The last photo is not mine, although it turns out that way after 12 hours.
  • Adjika with hot chili

Note

Fenugreek

Latin name of the plant Trigonella

Synonyms:

English Fenugreek
German Bockshornklee, Griechisch Heu
Hindi Methi (seeds); Kasoori methi, Sag methi (leaves)
Italian Fieno greco
Spanish Alholva, Fenogreco
Turkish chemen

Luysia
How I love this!

mka, thanks and a plus sign to you!
mka
To your health!
leka
And we love this very much !!!
sweetka
I would eat without bread!
leka
Here's another interesting, but how long can you store? Well, if you can prepare more in the season?
matroskin_kot
Not, without bread, salty, however. My matchmaker makes such adjika in the summer and autumn and keeps it for a long time, until the next harvest in the cellar, in the same place, salt, pepper, it does not seem to sour ... I foolishly twisted fresh pepper - liquid, added salt, well, etc. according to the list ... Well, they laughed a little at me, ask Nuno ... to smear boiled chicken with such ajichka, and am. Thanks for the recipe!
leka
We have been buying adjika from one woman for almost 3 years .. there are pepper and herbs and tkemali you can see, but eating it is just not real, spicy and salty, I spread it with homemade fruit drink a bit and class! My husband saw the picture now, he says do it!
mka
This adjik should not only be eaten carefully, but also cooked only with gloves. The pungency is incredible, even the eyes water when cooking from the pungency. However, during storage the pungency decreases slightly. It's scary to try when cooking, but necessary for determining the amount of salt.

I forgot to write: the spices should be slightly warmed up in a dry frying pan until an intense smell appears.

It is stored in the refrigerator (I have no cellar) under the lid for up to a year.
leka
And what is the output of adjika from this amount?
mka
From about 40 peppers - 800-900 ml. Less than a liter. It very much depends on how dried the peppers are. They shouldn't give juice.
ghost2010
Quote: leka

We have been buying adjika from one woman for almost 3 years .. there are pepper and herbs and tkemali you can see, but eating it is just not real, spicy and salty, I spread it with homemade fruit drink a bit and class! My husband saw the picture now, he says do it!
this is practically the authentic Georgian adjika
1 kg pepper
500 gr garlic
hops-suneli, utskho-suneli
how much salt will it take
Georgian recipe. Adjika, along the way, is not a sauce, but a seasoning. It is added to various national dishes, you can grate the meat .....

utskho-suneli is a type of fenugreek. More aromatic. And a rarer spice.
Have mka wonderful recipe! Fragrant!!
p.s.too much garlic -200g
and more coriander !!!
Gaby
Mka, Marinochka, I cooked adjika, though so far without corn flour, because the peppers were well dried and it came out and so thick. Tell me, is it necessary to put flour or is it necessary to thicken it or something else? It's just that when I bought "adjika" in a tiny jar, and it was too salty, with tastes of spices and so thick that it was almost like "dry", should this be done according to the recipe? +1, for the recipe!
mka
Gabi, dear, if it's thick, then you don't need to add. Mainly for thickening. Few people feel the corn flavor, the pungency "clogs".
But the fact that salty is yes, because salt is a natural preservative. Good storage due to salt.
To health
qdesnitsa
Marinochka! Thank you, dear, for the wonderful adjika, like a great-grandmother's, she lived for a very long time in Novy Afon, in Abkhazia, only I put mashed walnuts instead of corn flour. I was looking for a recipe for a very long time, I did not ask my great-grandmother because she was small!
Gaby
Marinochka is thank you, I can already imagine what it will be possible to cook with her and where it will be possible to add.

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