Dry adjika

From overgrown zucchini, you can use this recipe to prepare an excellent spicy snack for meat and fish dishes, pasta and potatoes, and just spread it on bread. Cooking adjika with hot pepper and tomato paste, and grind the vegetables in a meat grinder so that they are preserved in the form of delicious grains.

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.

Eggplants can diversify your table not only in season. Delicious vegetables can be prepared for storage in the freezer. In the future, the ingredient will be suitable for preparing various dishes. Frozen eggplants will be as fresh at any time of the year!

Real hot adjika is obtained from hot pepper and garlic. During cooking, products are not exposed to thermal effects, which allows them to preserve their useful properties. Such a savory appetizer goes well with meat or lard.

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.

The most common is red adjika. But, for a change and if you like sharper and hotter sauces, prepare green adjika from hot peppers and herbs. The blank is made in a cold way, due to which the original benefits and taste of the products are preserved as much as possible.

I propose to cook spicy Uzbek adjika. The seasoning turns out to be quite spicy, it is prepared simply, it is stored in the refrigerator. If necessary, the seasoning is diluted with tomato paste to adjust the pungency according to your taste preferences.

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.

I want to share a recipe for a fragrant and quite spicy adjika made from hot pepper and garlic. The seasoning is rich in vitamins. The use of such adjika will prevent infection with seasonal viral diseases. Adjika goes well with meat and fish dishes.

Ajika 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 drawback of adjika is a relatively short shelf life - no more than a month. And you should definitely keep it in the refrigerator.

Adjika made from hot pepper without cooking is a spicy addition to meat dishes, which can increase the degree of spiciness of your favorite dishes. By the way, this same degree of pungency during the cooking process can be adjusted independently: keeping the pepper seeds, you will make the appetizer more piquant. By the way, when working with hot peppers, it is recommended to use gloves to avoid burns.

Such adjika is not canned, so it preserves all the vitamins from its constituent vegetables as much as possible.Hot pepper gives all the main taste and pungency. Such adjika goes well with borscht with lard, jellied meat, meat and other dishes. In winter, the product will help fight viruses, but it is contraindicated in stomach diseases due to its severity.

With a rich harvest of bitter capsicum, you can make a real Georgian adjika raw from it. At the same time, all the sharpness of the pepper is preserved. Do not forget to wear rubber gloves as a precautionary measure, because it is not for nothing that this pepper is called hot, you do not need to touch your face and even more so rub your eyes.

Adjika in Georgian is very spicy due to the fact that it is prepared from a large amount of bitter red pepper. Also, a lot of suneli hops, dried basil, garlic, coriander and salt are used in the harvest.