Adjika with walnuts

Spicy spicy hot pepper adjika with nuts and herbs will be appreciated by lovers of Georgian cuisine and hot spices. Prepare such adjika for dinner and then store in the refrigerator.

The basic rule for the preparation of classic Georgian adjika is the correct and competent choice of the constituent components. Traditionally, it is made from 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.

Georgian adjika is green and red. The color of the seasoning is determined by the color of the hot pepper. In this recipe, you are encouraged to take hot red pepper as a basis. Add some red bell pepper to soften the pungency. Chopped walnuts, garlic and spices are an obligatory ingredient in Georgian adjika.

It is believed that the true, classic Georgian adjika does not require boiling. Such raw adjika is prepared easier and faster, and retains all the useful vitamins and trace elements of fresh vegetables that would be lost during the heat treatment.

I want to share a recipe for searing hot pepper adjika. The seasoning turns out to be quite spicy and very aromatic. I recommend this adjika only to those who have no health contraindications, and I advise the rest to use it in small quantities.

Adjika made from hot pepper will undoubtedly not leave indifferent any spicy lover. This spicy Caucasian seasoning will perfectly dilute various meat dishes with its spicy notes. It should be noted that due to the absence of heat treatment, all the beneficial properties of adjika ingredients are perfectly preserved. The only disadvantage of adjika is a relatively short shelf life - no more than a month. And you should definitely keep it in the refrigerator.

Of the various adzhika recipes, this one stands out: it is slightly fatty and aromatic thanks to the addition of walnuts and cinnamon. Real spicy Georgian adjika with herbs and hops-suneli will warm you in winter, it can be added by a teaspoon to almost all savory dishes.