Spicy No-Cook Abkhazian Adjika Sauce

Super hot sauce for meat — for those who like it spicy! Adjika without horseradish without cooking in Abkhazian style is easy to prepare, but it is worth remembering that it is very spicy. Start tasting starting with very small portions. This adjika is an excellent aromatic addition to meat dishes.
cook time: 4h 30 min
Noah Merrick
Spicy No-Cook Abkhazian Adjika Sauce

Nutrition Facts (per serving)

80
Calories
1g
Fat
11g
Carbs
2g
Protein

Ingredients (30 portions)

Basic:

Garlic 8 clove
Hot pepper 250 g
Khmeli-suneli 1.5 tbsp
Sea salt to taste

Recipe instructions

Step 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.

Step 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.

Step 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 fall 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.

Step 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.

Step 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.

Step 6

Step 6
Grind the mixture with salt and place it in dry jars, preferably small ones, so that it is convenient to use. Thatʼs all — aromatic, spicy adjika without horseradish without cooking in Abkhazian style is ready! Bon appetit!

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