Adjika recipes for the winter from raw pepper without cooking at home - 34 cooking recipes

Appetite and thirst were much stronger, and the daily diet resulted in weight gain. White powder was then called gold (so it was expensive), and to prevent it from being stolen (and from cooking), hot pepper was added to it. Here is the very first delicious way to prepare a savory spice. People ate it, but according to their own recipes - they supplemented the mixture with local herbs (utskho-suneli) and garlic. Modern Abkhaz adjika is a mixture of fresh green or red chili with salt, garlic, coriander and fenugreek. The recipe migrated to Armenia and Russia. The seasoning became a sauce. The tomatoes complemented it with sourness, fluidity and lightness. The bell pepper added flavor and color. Onions – originality and diversity. Prepared for the winter - with plums, apples, carrots, pumpkin. Walnuts are added to adjika (they are respected in the Caucasus). Adjika is perfectly stored for the winter - it contains so many natural preservatives that not a single microbe or mold will look at it. To prepare this delicious dressing for everything, you need to grind all its ingredients using blender, meat grinder or mortar and pestle (previously all components were ground between stones) and put into jars. If you need cooking, cook. Sometimes the ingredients of this dish are baked in the oven and turned into a paste. Simple and fast.