Classic sauce from hot peppers is ten times more acute than what is presented on the shelves of our stores, as it is prepared from a pure mixture of chili powder with the addition of garlic and herbs.
Adjika from chili pepper can be an ideal addition to your favorite meat dishes or spicy seasoning, which can be put into stew, soups or other sauces.
Sharp Adjika from chili peppers
The real Caucasian adzhika is prepared from some hot peppers. Depending on the type of peppers, the spicy flavor varies. Also, the final sharpness can be softened slightly by removing seeds from the pods.
Ingredients:
- hot peppers - 560 g;
- garlic - 2 heads;
- salt - 65 g;
- hops-suneli - 1 tbsp. a spoon;
- a bunch of cilantro.
Preparation
The sharpness of garlic and hot pepper is provided by substances that have antibacterial properties, so the ready adzhika can be safely laid out on clean cans and closed without sterilization.
The washed peppers are separated from the pedicels and scrolled through the meat grinder along with the peeled garlic teeth. The resulting sauce is combined with salt, finely chopped cilantro and hops-suneli. Adjika is placed in clean jars and stored in the cold.
Adjika from chili and garlic without cooking
For the density and creaminess of the sauce, the walnut kernels are placed in a mixture of hot pepper. This is not an authentic recipe, but it is exactly suitable for those who do not like the classical, knitting sharp adjika.
Ingredients:
- hot peppers - 480 g;
- garlic - 1 head;
- on a handful of green basil and cilantro;
- walnuts - 60 g;
- salt - 15 g.
Preparation
To neutralize the severe sharpness, peppers should be soaked for 3 hours under the press before cooking. Next, the pods are transferred into a mortar and ground into a paste with greens and peeled garlic teeth. An alternative is to scroll the components or whip with a blender.
Ready adzhika can simply be placed in clean jars and sent to the cold. Due to the viscosity that nuts attach, this adzhika can be used to impart density to other sauces and gravies.
Recipe for Adjika from chili peppers
Aromatic green adzhika - a good alternative to the classic red sauce, which is prepared using the abundance of greens.
Ingredients:
- hot pepper - 470 g;
- a handful of fresh mint;
- on a bunch of coriander, basil;
- salt - 10 g;
- vegetable oil - 20 ml.
Preparation
Before you make the adjika of chili peppers, the pods can be cleaned of seeds. The walls of the fruit are then scraped, passing through the meat grinder along with all the greens from the list. The resulting mixture is supplemented with salt, distributed in a clean container and poured with vegetable oil, which will help to prolong storage.
Adjika with chili peppers and tomatoes
For all those who are not accustomed to the pronounced sharpness of the sauce, a mixture of chilli and tomato pods will be an ideal option for serving with meat dishes. Depending on the desired severity, you can change the proportions of peppers and tomatoes, in the recipe below we left them equal.
Ingredients:
- hot chili pepper - 230 g;
- tomatoes - 230 g;
- garlic head;
- vinegar - 15 ml;
- paprika, ground coriander - 1 teaspoon;
- a handful of basil greens;
- vegetable oil - 45 ml.
Preparation
Since this version of the sauce is characterized by not too pronounced sharpness, the cans for it can be put on sterilization. Pepper pods should be scrolled together with tomatoes and garlic, add vinegar, spices and herbs. The finished mixture is boiled, brought to a boil, and then poured on sterile jars, pouring vegetable oil from above.