Megrelian adjika
20 servings
60 minutes
"Adjika" means "salt" in translation, there is indeed a lot of salt in the composition, and adjika is often used as a basic spice, it is added instead of salt and pepper. According to legend, adjika was invented by shepherds who took it to pastures to season food. It is difficult to find a dish where adjika would not find its application: it is smeared on pieces of meat or poultry before frying, shashlik is marinated in it, and it is served on the table with meat and fish appetizers. Hot pepper promotes rapid digestion of food, and this important property helps to cope with the many hours of Georgian abundant feast. Important point: walnuts are necessarily added to Georgian adjika, but tomatoes are not put in it.
1
Cut the pepper in half lengthwise, remove the seeds, and discard the stems. It's better to do this with gloves — the pepper burns intensely.
- Red chili pepper: 1 kg
2
Dry the nuts in a dry pan.
- Walnuts: 300 g
3
Pass the peppers through the meat grinder.
- Red chili pepper: 1 kg
4
If fresh, not dried pepper is used, squeeze the mass through cheesecloth and drain the liquid.
- Red chili pepper: 1 kg
5
Peel the garlic.
- Garlic: 400 g
6
Pass through the meat grinder along with dry spices and nuts.
- Walnuts: 300 g
- Ground coriander: 30 g
- Savory (summer savory): 30 g
- Khmeli-suneli: 20 g
7
Combine the ground pepper and garlic mixture in a large container.
- Red chili pepper: 1 kg
- Garlic: 400 g
8
Add salt.
- Salt: 300 g
9
Thoroughly mix the mass with a silicone spatula.
10
Pack the adjika into sterilized jars and store in the refrigerator.
