A simple recipe for spicy and fragrant Georgian adzhika. The trick to any recipe is always a set of products that are used there. The composition, which I want to offer you, just give unique flavor. Probably, the main role in this set, at least for me, has a fresh cilantro. Now it is everywhere, so it's time to make the necessary blanks.
This adjika I use everywhere, marinades, additives in winter soups, a variety of sauces, roasting meat and poultry, etc.
Ingredients
- 200 g of hot peppers
- 100 g of garlic
- 50-60 g of coarse salt
- 3 tsp hops - suneli
- 1 tsp Dill seeds
- 1 tsp ground coriander
- 130 g fresh coriander
- 50 grams fennel
- 40 g of parsley
Acute Georgian adjika
Wash and dry all green. Peel the garlic.
Grind in a mortar the coriander and fennel seeds.
Clear red hot peppers. Who loves very adjika burning, then the seeds in a red pepper should be left, they, along with internal webs pepper give special urgency.
Further, it depends on the number of products. The simplest thing is to miss all the ingredients through a fine lattice grinder.
Then, if you would not make a texture, you can re-grind all blenders.
A small amount, as indicated in the ingredients can be easily ground in a blender porridge directly in liter jar. It will be cleaner, and more convenient, and safer.
When you start to grind the herbs into a homogeneous mass, you can feel the real flavor of the whole Georgian adzhika. And the more you'll never want to buy it in the stores, as well as homemade mayonnaise.
Desirable to keep the product enclosed and refrigerated. It can be stored all winter.
If you increase the amount of salt you are likely to be stored without a refrigerator.
I wish you bon appetit!
Details and nuances of the preparation, see the video clip.
VIDEO RECIPE
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