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➠ Adjika Georgian classic recipe

Adjika Georgian classic recipe

3594

Kitchen Georgian

Calorie content 49.7 kcal

Portions 0.6 l.

Cooking time 80 minutes

Proteins * 2.5 gr.

Fats * 6 gr.

Carbohydrates* 8 gr.

Content

The basic rule for the preparation of classic Georgian adjika is the correct and competent choice of the constituent components. It is traditionally made with hot peppers. It is mandatory to add walnuts to adjika. The ratio of cilantro to parsley should be 3: 1. A lot of salt is put in adjika so that the workpiece can be stored for a long time.

Ingredients

Ground red pepper 0.5KG Walnut (peeled) 100 g Cilantro 300 gr. Parsley 100 g Garlic 100 g Seasoning Khmeli-Suneli 50 gr. Coriander 15 gr. Salt 3 tbsp

Cooking process

For cooking adjika, dry hot peppers a little beforehand so that it better give off its aroma and make the adjika more spicy.

Then cut the pepper into pieces, remove the seeds and grind it to a state of gruel in a blender bowl.

Peel the garlic and chop it in a blender.

Lightly fry the peeled walnuts in a dry skillet. Then crush with a blender into small crumbs.

Grind coriander seeds in a mortar.

Rinse the cilantro and parsley greens, dry with a napkin and chop very finely. To save time, you can also grind the greens with a blender.

Transfer all chopped ingredients to a separate bowl. Pour suneli hops and salt to them and mix the mass thoroughly. Stir until the salt is completely dissolved.

Transfer the prepared adjika to dry small jars, seal them tightly and refrigerate. This adjika is perfectly stored for up to 2 months and will help you prepare delicious meals.

Happy blanks!