Adjika from pepper and garlic - 31 cooking recipes

All recipes for classic adjika always include hot pepper, but not all include garlic. Although why follow outdated rules if we can make the dish a little tastier? In modern cooking there are many recipes for adjika made from pepper and garlic. Moreover, the pepper does not have to be hot - in Russia, for example, they have already gotten used to preparing this paste from bell peppers of different colors.

Adjika is a traditional seasoning in Georgian and Abkhazian cuisines. It is a paste-like mass that is easy to apply to bread. It must contain hot red pepper for red adjika and green pepper for green adjika. In addition to garlic, special seasonings and spices are added to it, for example, utskho-suneli. Or common in Russia, like coriander or cilantro. In general, the set of ingredients can vary greatly.

Adjika from pepper and garlic can be prepared hot or cold. That is, with or without cooking. If you choose the second one, it will be classic. But the former may be more preferable for long-term storage.

The products are usually the following: hot peppers (red or green), garlic, table salt, a mixture of dry spices. And - definitely! - medical gloves to protect your hands from the burning juice. Everything is crushed and mixed into a homogeneous mass using a mortar (can be replaced with a blender). Place it in jars and put it in the refrigerator. You can roll it up to move it to a cellar or closet. The ratio of pepper and garlic is 1:0.5 - a kilo and a half kilo.

If the spiciness of the dish is excessive, you can dilute it by replacing some of the hot pepper with sweet pepper. And do it to your taste: take two hundred, three hundred, four hundred grams - your choice.

You can also add to adjika: tomatoes, carrots, walnuts, horseradish, vegetable oil, sugar, vinegar, apples, zucchini.