Adjika adjarian

Description

Adjika - (Georgian აჯიკა, Abkh. Aџyka) Megrelian Abkhaz spicy and fragrant pasty mass of red pepper, garlic, spicy herbs (dried and green) and salt.

Cooking

Step 1

We also need: - an enameled bowl - a knife - a meat grinder - rubber gloves Here, too, something needs to be clarified. Real Adjarian adjika is prepared by rubbing the ingredients between two stones. It turns out very homogeneous, and very odorous, because all the essential oils are squeezed out of the herbs to the end. I will not agitate you to do so, because for this you have to not work. It will take a lot of time and effort. Here we will break all the canons and use a meat grinder. True several times.

Step 2

First, wash and cut the peppers lengthwise. This is where rubber gloves come in handy! It is possible without them. But, I assure you, they are better! It's a real pepper! We clean the peppers cut along from seeds and partitions. Sliced peppers should be left to dry. Moisture, which we do not need, should leave them. The pepper should be half dry. That is, not fresh, and not dry. Something average.

Step 3

By the way, the dug out seeds can be collected, dried and left for next year. Still, your pepper on the windowsill is always great.

Step 4

We clean the garlic, wash the greens.

Step 5

We load pepper, herbs and garlic into a meat grinder and twist it all several times. Do not be afraid that the color of the paste will not be red. If you want redder, use only red pepper, and halve the amount of cilantro. The taste will suffer.

Step 6

And only after that add salt to the paste and mix thoroughly. We lay out in suitable jars, and in the refrigerator for at least a day, so that the tastes mix and enrich each other. PS Observe safety precautions when working with pepper.