Raw fermented pepper adjika

Category: Vegetable and fruit dishes
Raw fermented pepper adjika

Ingredients

Net weight (refined)
Bulgarian pepper 400 g
Hot pepper 100 g
Garlic 50 g
Natural vinegar 5-6% 20 ml (4 h L)
Coriander kernels (grind) 20 ml (4 h L)
Salt 2 h l
Parsley bunch

Cooking method

  • Raw fermented pepper adjika
  • 1. Before starting, make sure you have all the ingredients!
  • Raw fermented pepper adjika
  • 2. Prepare inventory: meat grinder or blender and bowl. I put this on the table and cover the meat grinder outlet and bowl with cling film to avoid splashing when twisting the vegetables.
  • Raw fermented pepper adjika
  • 3. Wash the vegetables, for further cleaning I wear gloves, as the aroma of garlic and the pungency of pepper are very persistent and not very pleasant.
  • I peel the garlic, bell pepper and lastly the hot pepper. I remove the seeds, I do not like them, but whoever does not interfere, of course, you can leave them.
  • 4. Cut bell peppers into wedges for easy serving in a meat grinder. Chop the parsley finely.
  • Raw fermented pepper adjika
  • 5. Everything: garlic, hot pepper and lastly - Bulgarian pepper, pass through a meat grinder. This is where the film comes in handy
  • Raw fermented pepper adjika
  • 6. Before or after, no difference, add salt, vinegar and freshly ground (!!!) coriander. Add chopped parsley.
  • Raw fermented pepper adjika
  • 7. Stir, cover with foil, pierce 2-3 holes in the foil with a knife and leave on the table for 3 days. Stir 1-3 times a day.
  • Raw fermented pepper adjika
  • Everything is ready! You can put it in a jar and put it in the refrigerator.
  • Serve as a sauce or as a seasoning. It is tasty and simple to smear with bread / flatbread, and serve with meat. Today we ate with "kebabs"
  • Raw fermented pepper adjika
  • Bon Appetit !!!

Cooking program:

Meat grinder or blender.

Note

The recipe was shared by a wonderful girl Elena, on another forum (thanks to her), and for 3 years now I have been happy to cook and treat my loved ones. From the author
Divide the mass into banks. Store in a cool place. For sophisticated persons, add chopped nuts, pre-fried in a dry frying pan.
Non-Tajiks should "wander" like Russian kvass, like pickled cucumbers, that is. ferment for 3-4 days depending on the room temperature, you will see everything for yourself. At least nothing bad will happen if you put it in the refrigerator earlier. I notice the non-Tajik is eaten very quickly, they noticed it on their offspring today ... It is combined with literally anything, with any dish, and adding barbecue to the marinade is a sacred thing!
Natural wine vinegar - for winter storage as a preservative.
This seasoning can be prepared all year round if fresh pepper is available. Very aromatic, tasty and ... spicy. Honestly, we very rarely manage to withstand this for 3 days.Once the seasoning is done, it is difficult for me to restrain myself, inhaling its aroma, and when my husband or daughter is at home, then in small dashes they run to a cup of seasoning and dunk bread there ...
The proportions in the recipe can be taken as basic and easily changed to your taste.
Consistency : you can grind in a meat grinder with any mesh, large or small, according to your desire, or you can grind in a blender or in a combine ... which is available and preferable
Pungency : You can use any hot pepper you like for its sharpness and taste. I use medium-hot, we can all eat this, although my husband calls even hotter peppers sweet. Here's a leaflet we attach as a memo to peppers.
Raw fermented pepper adjika
Scent : it is very important that the coriander is freshly ground! Garlic sometimes needs to be reduced, for example last year's, because it becomes very odorous and pungent and makes garlic from pepper seasoning.
Additives : Of course, you can add herbs / seasonings to your taste, and get something unique just for you and your loved ones.

For obvious reasons, I VERY RECOMMEND to use gloves while working with garlic and hot peppers.

Much has been written, but it is actually easy and quick to prepare.

Oh yes, I have never canned or stored this seasoning for over a week. This amount is not difficult for me to make, fresh vegetables are always sold, it is eaten quickly. Although the author wrote that it is possible for the winter.

My first experience with this seasoning

The author calls this recipe "Neajika"

Lena, I made it! With trembling hands, I added natural vinegar and coriander, because my husband does not like either one or the other. But all this gave an additional color and was not felt in its pure form.

When everything was mixed, the smell spread, breathtaking. Naturally, there was no question of insisting, they began to try and eat right away. My loved ones really liked it, only my husband asked me to add less garlic.

Lena, thank you very much !!! We are very tasty! And I really like that it's all raw! I already bought a new portion of pepper

I could not do without an incident. I washed the hot pepper, cut it and twisted it. Everything was fine, and then Perchik did his job - I "carried fire" in my hands for two days, slept with palms sticking out from under the blanket, all warm procedures (shower, washing dishes ...) were torture ... Now I will do gloves

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Raw fermented pepper adjika
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Raw fermented pepper adjika

ghost2010
On one of the culinary sites belonging to a Georgian, I found a recipe for adjika, which his mother prepares. I do not remember either the surname or the region of Georgia. But it is very similar to the adjika sold at one time in the 70s in our city. Approximate recipe: 1 kg of hot red pepper without seeds, garlic up to 500g, hops-suneli, utskho-suneli (I took yellow fenugreek). The whole thing through a meat grinder. And add as much salt as it takes until it stops dissolving. It turns out just a vigorous bomb! It has been stored in a bank without loss of quality for 5 years already.
Waist
ghost2010, wow Renamed, since this is not adjika I'm getting
Strongly with you ... to the state of a "nuclear bomb"
I am not a fan of very spicy, physically I cannot stand it, but I will eat a delicious spicy aromatic seasoning with pleasure. That's why I'm so weak

Thank you for your comment ! Interesting and will be useful to someone

I don’t need to make preforms, so I just cook fresh when something runs out, even marinades.
Rusalca
Waist, Natasha, an interesting recipe! Hurry, the fresh pepper would go
Waist
Annaif you like spicy, it is also delicious

I know that the season is not yet where vegetables are grown, let it be in advance

I have been going to write a recipe for 2 years.Finally I wrote it
Yarik
Nataliawhat a beauty, I can smell it right, mmm. Thanks for sharing with us. I will definitely do it.
Rusalca
Quote: Waist
Anna, if you like spicy, it is also delicious
Natasha, come on!
I love spicy (moderately, of course), so I think I will like it!

Rada-dms
Thank you very much for the right recipe!
Waist
Yaroslavna, the seasoning is really very aromatic
Quote: Rusalca
I like spicy (moderately, of course)
Anya, you can easily adjust this measure for yourself The main thing is to like the taste of pepper.
Happy,

About the taste of pepper: not so long ago, here on the forum someone showed a good picture. Always now I pay attention and buy the right one

🔗

An old Arab once told us that pepper not only has different pungency, but also different degrees of bitterness. They themselves did not think of it ...

That is why the taste of pepper is important for the taste of the final product; you can get a hot seasoning, or you can get a bitter one.

Rada-dms
Waist, Natochka, thank you, it's so interesting, now I will surprise everyone on the market !!! All the peppers are squeezing! Let the sellers endure!
Waist
Quote: Rada-dms
so interesting, now I will surprise everyone on the market !!!
You are more careful, what if they know

And I'm so glad that I saw this picture, thanks to the one who brought it to the forum. In general, I just love to eat bell peppers like an apple, and now I also know which one is tastier! Indeed, it is! now I choose sweet too

And the seasoning with "peppers-women" is tastier ... for my taste.
Yarik
Natalia, I want to clarify on the coriander, or rather on its quantity, is this not a typo? (Just the same amount of vinegar)
Waist
Yaroslavna, that's right, coriander 20 ml I was also stunned at first, but the result is delicious and aromatic. At what, very harmonious
Masha Ivanova
Waist, Natalia! Please tell me what kind of vinegar do you use? And what percentage?
ivann
Quote: ghost2010

On one of the culinary sites belonging to a Georgian, I found a recipe for adjika, which his mother prepares. I do not remember either the surname or the region of Georgia. But it is very similar to the adjika sold at one time in the 70s in our city. Approximate recipe: 1 kg of hot red pepper without seeds, garlic up to 500g, hops-suneli, utskho-suneli (I took yellow fenugreek). The whole thing through a meat grinder. And add as much salt as it takes until it stops dissolving. It turns out just a vigorous bomb! It has been stored in a bank without loss of quality for 5 years already.
Please describe in more detail the amount of spices. At least how you cook
Waist
Quote: Masha Ivanova
Please tell me what kind of vinegar do you use?
Lena, I use natural apple cider vinegar 5%. It's tasty enough for us. I don't do it for long-term storage.

I reviewed the material on another forum, where the author did not mention the percentage strength of vinegar Asked

Masha Ivanova
Waist, Natasha, thank you! Apple is available. True, I strongly doubt the naturalness of our Russian.
Yarik
And I already wound it))) smells, crazy! Acute infection. I wonder if it will remain as vigorous after fermentation or will it be a little softer?
ghost2010
ivann, I will not deceive, I do not remember the exact recipe. And the accuracy in proportions is not important. Everything to your taste. For example, I did it without garlic at all (my wife does not tolerate garlic fumes), and didn’t peel the seeds to make it "hotter". I scrolled the pepper through a meat grinder, seasoning at least a tablespoon of both (utskho-suneli is blue fenugreek with a subtle aroma, I prefer yellow fenugreek), but you can throw more fenugreek, the aroma is stronger. And stir in the salt. Dissolved, I intervene again, and so on until they dissolve, it stops. It turns out very spicy, very salty, very aromatic. You cannot smear it on bread; when adding it to dishes, take into account the salinity. A guy, a Georgian, his mother wrote for the winter two buckets (! 0!) Of such adjika, I can't imagine how you can eat it over the winter. And finally: it is better to take red and hot pepper, like "ram's horn" does not fit, I took "Ukrainian spicy".
Waist
Yaroslavna, great
Quote: Yarik
I wonder if it will remain as vigorous after fermentation or will it be a little softer?
Both taste and smell will be a little "softer".
If it is very hot, you can use it as an additive for cooking, or you can add bell pepper to reduce the pungency.
Quote: ghost2010
And finally: it is better to take red and hot pepper, like "ram's horn" does not fit, I took "Ukrainian spicy".
Well, thank you! Now I know what they are called in Russian

I use "Ukrainian spicy" in seasoning, it is medium hot ... "according to legend"

Yaroslavna, and which one did you use?
ghost2010
Back in the 70s, my mother rested in Sochi)) and brought with her an impression of a new seasoning called "adjika". And somehow, a couple of months later, I saw in the store a 200g jar with Georgian inscriptions and the word "ADJIKA" in Russian, I told my parents, they bought it. And they were disappointed. The contents resembled seasoned salt and tasted och pungent, odorous salt. It is impossible to eat. So they left it in the refrigerator. Until my older brother came on vacation, at that time he served in the Black Sea Shipping Company.He listened to us, laughed, took a glass of tomato paste, added a teaspoon of that adjika, stirred it and gave it to us to sample. Here we went nuts, Spicy in moderation, the most fragrant seasoning and asked for sausage, meat and just in the mouth. This is how I learned what adjika is. I was looking for "that" recipe for a long time until I came across the above.
kirch
ghost2010, I also remember this adjika in small jars.
Waist
Quote: ghost2010
I took a glass of tomato paste, added a teaspoon of that adzhika, stirred it and gave it to us to sample. Here we went nuts, Spicy in moderation, the most fragrant seasoning and asked for sausage, meat and just in the mouth.
Now, if it were not for my mistake in the title of the topic, I would not have known, because you would not have written here.
Thank you, very interesting and helpful! I will remember on occasion

You know ghost2010, but there was some such disappointment, and now it is clear why We do not know much, and often do not write on the packages.
Yarik
Natalia, and I don't even know which one, which one was in the store, and I took it))) it says on the package "mixed chili pepper", there are red and green, so long, see 12, smooth peppercorns, just 100 grams. By the way, I have already tasted bread for bread a bit, spicy, but tolerant, for me on the verge, and if the taste softens, then in general it is the most, yes with a kebab)))
Waist
Yaroslavna, on our packages with peppers, they are also packed in 50-100 grams, 4 peppercorns are drawn: how many of them are brightly colored, so hot pepper. Not everyone understands the "breeds" of pepper
In any case, you can always reduce or increase the amount of added peppers
ghost2010

There is no mistake that you are! In different regions of Georgia, Abkhazia, they make different adjika, but what is there in the regions! Surely every housewife has her own recipe. And yours is beautiful too!
Waist
Quote: ghost2010
And yours is beautiful too!
Thank you!
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
kavmins
we also add tomatoes to this seasoning and also ferment it, it turns out very tasty borscht with it, but then they put less hot pepper ..
but about dry adjika - there in Abkhazia, pepper is still smoked over the hearths - that's the best taste from it in general ... you can also dilute such seasonings not only with tomato, but with mayonnaise or sour cream - we then spread the chicken when baking ...
thanks for your version of the pepper! interesting and tasty!
Congratulations on the victory!
Waist
Chef, Marina, thank you for your congratulations! Very unexpected...

Quote: kavmins
about dry adjika - there in Abkhazia pepper is still smoked over hearths
So that's why they hang over the hearths

Marina, thanks, you suggested such simple and interesting options. I will definitely try for meat, with mayonnaise for sure
mamusi
Waist, Natashik, dear! Happy Victory in the competition !!!!
Waist
Rita, and everyone else who congratulated, thanks!
Rusalca
Natasha, congratulations on a well-deserved victory!
gala10
Natasha, congratulations on the medal! You're doing fine!
Waist
Anna, Galina, Thank you!
Gaby
Natasha, thanks for the recipe, it will be necessary to do it. Interested in the recipe last year, but forgot and didn't cook it.
Gaby
I prepared this adjika just now! I licked the spoon a couple of times, I'll wait for the final preparation. Thanks for the recipe!
Waist
Vika, you are welcome! I hope you will like it.
Gaby
Thank you, I liked not only me, very much. Thank you Natasha again for the recipe!
M @ rtochka
Natalia, I also made adjichka, it smells !!
And the question is, should she roam? Or not. I think so, it won't ferment with vinegar ...
Why then keep it on the table?
On our forum there is pickled adjika, it honestly turns sour, but why is it warm?
Waist
Yes, this adjika should stand at room temperature for 2-3 days. She does not just wander, wander, but a little at all. During this time, it is fermented, changing the taste. Unfortunately, I am not a biochemist and I cannot describe everything that happens to her during fermentation.
You can eat it both fresh and after 3 days. Can be used as a sauce and as a marinade. For meat, vegetables and just bread
M @ rtochka
Natasha, it turned out delicious! I put a bottle in a 0.5 liter. The color is very elegant and the smell !!
I have already added adjika to eggplants with nuts from Gayane, very appropriate.
And the hot pepper we have this year is very hot, so I put half here, and it is very well felt.
Thank you, I love these seasonings
Gaby
I prepared this adjika, specially looked - on August 14. At first she went actively, and then forgot about her, although the can on the refrigerator door did not want her. And this morning I took my leftovers out of the fridge to the Viennese sausages and tried it - how delicious it is. I had to stop myself. I looked into the jar, no mold, only seasoning. I still have to cook, it's worth well. I decided to unsubscribe, suddenly someone doubts and does not cook.
Thanks again !
M @ rtochka
When, it would seem, the end of the blanks is already visible, I remembered this adjika!
And again you need to buy pepper while you have it.
Last year I stood in the refrigerator for a long time, nothing is being done to her. Delicious

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