Adjika from hot green pepper with garlic and spices

Step-by-step preparation

Cooking time: 3 day 20 mins

1. STEP 1

   

   First, let's prepare all the necessary ingredients for preparing spicy adjika from green peppers and garlic. We wash everything thoroughly and dry it, since even one drop of water can cause adjika spoilage.

2. STEP 2

   

   Leave the pepper at room temperature to keep it cool. At the same time, the pepper acquires a more pronounced taste and spiciness due to the removal of part of the water. Then remove the stalk and seeds. I leave the seeds, because they contain most of the pungency. In most cases, adjika is made from red pepper, but in our area you can usually only buy green pepper. Therefore, I will do it with him. It turns out no worse.

3. STEP 3

   

   Peel the garlic, rinse and dry.

4. STEP 4

   

   We sort the cilantro, remove damaged and yellow leaves, cut off the root, if any.

5. STEP 5

   

   Now we pass the pepper, along with the seeds, through a meat grinder with a fine grid.

6. STEP 6

   

   Then we skip the garlic and add it to the crushed pepper.

7. STEP 7

   

   Now skip the cilantro and also add it to the bowl with pepper and garlic.

8. STEP 8

   

   Pour the saffron into the bowl with the skipped vegetables and herbs. In adjika we use Imeretian saffron. Unlike real saffron, it is made from marigold inflorescences, has a very rich color and an incomparable aroma.

9. STEP 9

   

   Then pour utskho-suneli, which is also called blue fenugreek, into a bowl. This spice has a not very strong aroma, which is revealed when heated or infused. It is this spice that softens the sharp pungent taste of pepper and gives it a unique nutty aroma with “Caucasian” notes. And there is no need to confuse it with khmeli-suneli. After all, these are only ground seeds and pods of blue fenugreek, and suneli hops are a spicy set.

10. STEP 10

    

    Then add kondari, another name for savory. Due to its strong taste and aroma, it should be used with caution. But without it there is no real adjika.

11. STEP 11

    

    Mix everything thoroughly. If you're doing it in large quantities, it's best to just do it with your hands. But keep in mind that the mass is very sharp and can cause an allergic reaction and irritation. And if you don’t wash your hand well and touch the mucous membrane, you will be guaranteed fun in the form of a burning sensation for quite a long time. Therefore, it is better to wear rubber gloves on your hands. And even better, several, since your hands will be very hot.

12. STEP 12

    

    Then add coarse salt and mix again. It is best to take coarse salt and in no case iodized. It is not suitable for canning, mix again.

13. STEP 13

    

    Once again we pass the whole mass through a meat grinder.

14. STEP 14

    

    Place the finished adjika very tightly into small, clean, dry jars, close the lids and put them in the refrigerator.

15. STEP 15

    

    This adjika perfectly complements hot meat or poultry dishes. It can also be served with first courses or appetizers.

16. STEP 16

    

    Enjoy your meal, but be careful.