Adjika without horseradish without cooking in Abkhazian style

Step-by-step preparation

Cooking time: 4 hr 30 mins

1. STEP 1

   

   How to make adjika without horseradish without cooking in Abkhazian style? Prepare the necessary ingredients. Fresh hot peppers will suit any variety.

2. STEP 2

   

   The pepper needs to be peeled, cut as desired and filled with warm water for 4 hours. This is the main time that counts towards the cooking time, the rest is quite simple.

3. STEP 3

   

   Peel the head of garlic by disassembling it into cloves; it is more convenient to peel young garlic. If you have an old one from last year, then fill it with water and hold it in it for a while - the scales will get wet and will easily come off. When the pepper has settled, place it on a sieve and let all the water drain completely, then pat dry with an additional paper towel. Do not forget that the entire procedure must be done with gloves and try not to get it in your eyes - the pepper burns very much.

4. STEP 4

   

   Now grind the garlic and pepper in any way - either in a food processor, or with a meat grinder, I threw it into the processor chopper, and then beat the mass with a submersible blender. It turns out quite viscous and thick.

5. STEP 5

   

   Add suneli hops and stir. Now add garlic to taste - there are no exact proportions of salt anywhere, because... Everyone adds it depending on its purpose: if for long-term storage, then add more salt; if directly into food, then add salt simply to taste.

6. STEP 6

   

   Grind the mixture with salt and place it in dry jars, preferably small ones, so that it is convenient to use. That's all - aromatic, spicy adjika without horseradish without cooking in Abkhazian style is ready! Bon appetit!

Comments on the recipe

Oksana

10.12.2023

4.6

I also know a recipe for adjika without horseradish, but with bell and hot peppers.

Catherine

10.12.2023

4.9

Adjika without horseradish without cooking in Abkhazian style is an excellent addition to any dish of meat, chicken or fish. It was not difficult to prepare - the sauce does not need to be boiled or sterilized. Thanks to the large amount of hot capsicum and garlic, adjika can be stored all winter and remains just as tasty. My men, spicy lovers, are simply delighted! Thank you very much for the recipe!