Proven time and taste Adzhika sauce, the recipe of which based on the classic ingredients, it’s best to do it yourself. Purchased in the store does not contain the most useful part of the table Mendeleev, and bought from “grandmothers” can be made in violation technology.
Adjika Sauce Recipe
Following our burning reputation, our Adjika sauce recipe has a sharp character. In the preparation of THIS adjika it is important observe the correct proportions of spices. Since the composition Caucasian snacks include rare herbs, then we recommend using hops-suneli. A kind of identity of taste and aroma.
To prepare Adjika sauce for the winter to you will need:
- Red pepper (any varieties, but burning) – 2kg.
- Garlic – at least 500g (for such a quantity pepper).
- Salt – about 300g.
- Suneli hops – 1 tablespoon
(!) Keep in mind that you can buy two types of such seasoning. For adjika sauce is preferable to use the full version, that is one that will include a lot of spicy herbs: basil, parsley, celery, dill, bay leaf, savory, mint, marjoram, saffron, coriander.
- Saffron in the sauce can be enhanced by adding another 1 tablespoon.
Choosing spices without which Adjika sauce and not “adjika” In general, it is important to try their aroma. Therefore, it is better to buy such seasonings in specialized places or in “colorful” Caucasians On the market. The main sign of quality is the presence of a strong, deep smell and even taste. Mustiness and extraneous tones are not must!
You can make Adjika sauce this way:
Roll hot pepper with garlic through a meat grinder. Shuffle mass, add seasoning and salt. Hot sauce “Adjika” perfectly stored, but it is more expedient to lay it out on banks with a small capacity. Roll adjika. Adjika without cooking keeps its sharpness until “demand”!
Those who love Caucasian cuisine will be interested in how they cook adjika in Abkhazia.
Hot seasoning is used mainly for meat dishes. Red pepper is not used fresh. At first it’s dried or are dried. Then cut the stalks and twist. After comes a string of spices. Everyone has their own secrets here. But the effect is one. It turns out dry adjika.
To keep the workpiece longer and not lose its aroma, wine vinegar is added to its composition. If you add to such seasoning pulp of garlic and salt, you get the famous Abkhazian salt. Why not use one option?
Tasty ideas
Use “Adjika” sauce in gravy and sauces, adding to it taste tomato paste. This is a wonderful natural ingredient in lobio, other vegetable and meat dishes.
