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Real Abkhazian adjika
Today we will cook real Caucasian adjika with its inherent spiciness, juiciness and piquant taste! The word "adjika" itself is of Abkhazian origin and is translated as "salt".
How to cook Real Abkhazian adjika
Step 1
Place the garlic heads and chili peppers in a blender bowl.
Step 2
Cut off the stems of the greens and put them in the bowl with the vegetables. Add some boiled water to the blender.
Step 3
Beat the mixture well, add salt and pepper to taste.
Step 4
Transfer the resulting adjika into a jar and roll up the lid. The jars should be sterilized in advance. Store Abkhazian adjika in a cool place.
Real Abkhazian adjika - FAQ About Ingredients, Baking Time and Storage
Yes, you can use dried chili peppers, but soak them in hot water for 15-20 minutes first to soften. Adjust quantity to taste, as dried peppers can be more concentrated in heat.
Properly stored in a sterilized, airtight jar, adjika can last up to 1-2 months in the fridge. Always use a clean spoon to prevent contamination.
Yes, this adjika recipe is naturally vegan as it contains only plant-based ingredients like chili peppers, garlic, herbs, and spices.
Absolutely! Freeze adjika in small portions (e.g., ice cube trays) for up to 6 months. Thaw in the fridge before use.
Remove seeds and membranes from chili peppers before blending, or reduce the number of peppers. Sweet bell peppers can also dilute heat while adding volume.
Use it as a spread on bread, a dip for veggies, a marinade for meats, or a flavor booster in soups and stews. It also pairs well with grilled vegetables.
Yes, a food processor works, though the texture may be slightly chunkier. Pulse briefly for a smoother consistency.
Excess water may come from overly juicy peppers or too much added liquid. Blend longer to emulsify, or strain lightly. For thickness, add ground walnuts (traditional) or breadcrumbs.
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