Adjika is a finger-licking treat for the winter - 1 cooking recipes

They all have one thing in common: they are incredibly tasty, so much so that it’s a pleasure to lick your fingers.

This adjika is prepared in almost the same way as the classic one: the products are crushed either with a blender, or in a meat grinder, or in a mortar (in the old days this was what was used) to a puree or paste. It’s easier to use a modern chopper - it’s faster, and the structure of the sauce turns out beautiful and homogeneous. The set of ingredients for each recipe may differ, but all contain garlic, salt, vinegar and hot pepper in one form or another: powder, peas, fresh capsicum. The difference is in the choice of the main product, which can be:

It is worth clarifying that Caucasian adjika, in terms of preparation technology and products, can be very different from what Russian housewives prepare. Essentially, it's like two different products. In the Caucasus, adjika is always spicy, always made from peppers (no carrots or zucchini, apples or horseradish), red or green (cilantro, spinach, other greens and walnuts). Most often, raw, cooking or stewing is not used.

The Russian version of cooking is more popular in Russia: you can take anything and mix it with anything. Boil, stew vegetables or add them raw to the sauce - it depends on the choice of the cook, on his taste and on storage conditions. Heat-treated products, of course, last longer. But raw ones contain more nutrients and vitamins. And their taste is fresher, brighter.

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