Classic Abkhazian Spicy Adjika

Spicy aromatic paste of hot pepper and garlic! Abkhazian adjika differs from other similar appetizer sauces by the absence of tomatoes and other vegetables. In addition to garlic and red hot pepper, it uses herbs and spices.
cook time: 20 min
Maya Lindell
Classic Abkhazian Spicy Adjika

Nutrition Facts (per serving)

90
Calories
1g
Fat
11g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Garlic 100 g
Salt (stone large) 2 tbsp
Ground coriander 50 g
Hot pepper 250 g
Khmeli-suneli 50 g

Recipe instructions

Step 1

Step 1
How to make spicy classic Abkhazian adjika? Prepare the ingredients according to the list. Real Abkhaz adjika in the homeland of origin of the recipe is prepared using a mortar and pestle. In modern conditions, it is unlikely that any housewife would risk processing these hot products manually, especially if they have such assistants as a food processor, blender or meat grinder at hand.

Step 2

Step 2
In order to fully follow the technology for preparing Abkhazian adjika, the capsicums need to be slightly dried after being cut from the plant. To do this, tie the peppers in a bunch or lay them out on paper in a well-ventilated room for 3-4 days. Rinse the dried pepper pods thoroughly, dry with paper napkins, cut the peppers into two parts, remove the seeds and stem. Itʼs better to do this with gloves.

Step 3

Step 3
Peel the garlic cloves. It is advisable to rinse the garlic again and dry it well. Vegetables must be clean and dry, as even a small drop can ruin the preparation.

Step 4

Step 4
Place the garlic and pepper in a blender bowl and swirl the vegetables several times.

Step 5

Step 5
Add salt and swirl again until the salt is completely dissolved and the mixture is smooth.

Step 6

Step 6
Add suneli hops, coriander and grind the mass again. Traditional Abkhaz adjika uses blue fenugreek (utskho-suneli), which is difficult to find, but similar in taste, fenugreek (fenugreek) is contained in the ready-made spice mixture hops-suneli, which can also be used to prepare adjika. Using a blender, it is difficult to blend the vegetable mass very finely, so I also punched the adjika with an immersion blender.

Step 7

Step 7
Knead the vegetable mass with a spoon and place in pre-sterilized small jars, compacting tightly, and screw on with clean lids. Place the workpiece in the refrigerator or cellar for storage. A little time and effort and delicious adjika is ready. Bon appetit!

Additional rubrics

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