Dieser Beitrag ist auch verfügbar auf:
Deutsch
Adjika is ideal for lovers of spicy cuisine. You can use it to refine stews, sauces and soups. It also goes well with many main courses. The Georgian spice paste tastes very hot and is heavenly aromatic. You can make it at home with just a few ingredients and without cooking. You can find a detailed ajika recipe with the exact quantities and step-by-step instructions below.
What is adjika?
Adjika (also known as ajika) is a very hot spice paste from Georgian cuisine. It is made from chili peppers, garlic, various herbs and spices.
Adjika is usually red in color. However, green spice paste can also be made from unripe chili peppers.
Ajika, which is popular in Russia, also contains tomatoes and bell peppers and is often boiled down. This gives it a different consistency and makes it similar to a vegetable sauce, such as khrenovina.
Adjusting the spiciness
Traditional Georgian adjika is very spicy. To reduce the spiciness a little, remove the membranes and seeds from the chili peppers before processing. If you want to make the ajika even milder, you can replace some of the chilli peppers with sweet bell peppers.
How to season adjika
You can season adjika with herbs and spices of your choice. Traditionally, utskho suneli is a must. Basil, dill, parsley, coriander, marjoram and saffron are also often added.
How to serve and store
Ajika goes well with almost any main course. Serve it with vegetarian fritters, for example. It tastes delicious with
- potato stew,
- vegan goulash,
- manti with pumpkin,
- vegan chebureki,
- oven roasted vegetables,
- vegetarian pelmeni,
- plov,
- vegan burger,
- vegan roast.
You can also use adjika to refine stews, soups and sauces.
Store the Georgian spice paste in sterilized glass jars, tightly closed, in the fridge. Due to its spiciness, it will keep for several months.
This spice paste is
- very hot,
- hearty,
- fruity,
- delicious,
- spreadable,
- aromatic,
- vegan,
- healthy,
- ideal for many main dishes, for refining sauces, stews and soups,
- a classic of Georgian cuisine.
How to make adjika: tips and tricks
- Be careful when processing chili peppers and it is best to wear gloves. Avoid touching your face, especially your eyes, nose and lips.
- If you want to make the spice paste milder, replace some of the chilli peppers with sweet bell peppers. If, on the other hand, you want it to be spicier, do not remove the membranes and seeds from the chilli peppers.
- You can season adjika with any herbs and spices you like.
- If your chilli mixture contains excess liquid after pureeing, place it in a sieve lined with a cheese cloth and allow it to drain briefly.
- The Georgian spice paste can be stored tightly sealed in sterilized glass jars in the fridge for several months.
Have you made adjika using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and tasted.
Try these Georgian recipes too:
- Imeruli khachapuri – quick recipe without yeast
- Beet pkhali recipe – Georgian national dish
- Gozinaki (Kozinaki) – recipe for Georgian candy
Adjika
Ingredients
- 250 g red chili peppers fresh
- 70 g garlic peeled
- 15 g parsley fresh
- 15 g coriander fresh
- 1 tsp marjoram dried
- 1/2 tsp utskho suneli ground
- 1/2 tsp coriander seeds ground
- 1 tsp salt or to taste
- 1 tbsp vegetable oil
Instructions
- Cut the stems off the chili peppers, cut them in half lengthwise and remove the membranes and, depending on taste, the seeds.
- Spread the chili halves slightly apart on a baking tray or serving tray lined with baking paper and leave to wilt for approx. 3 - 4 days in a warm, well-ventilated place.
- Cut garlic and chili halves into coarse pieces, put them in a blender and puree until smooth.
- Roughly chop parsley and coriander, add to the chilli garlic mixture and puree again until smooth.
- Transfer the mixture to a bowl and season with marjoram, utskho suneli, coriander and salt.
- Add vegetable oil and mix.
- Pour the adjika into sterilized glass jars, seal and leave to infuse in the fridge for at least 24 hours.
Notes
- Be careful when processing chili peppers and it is best to wear gloves. Avoid touching your face, especially your eyes, nose and lips.
- If you want to make the spice paste milder, replace some of the chilli peppers with sweet bell peppers. If, on the other hand, you want it to be spicier, do not remove the membranes and seeds from the chilli peppers.
- You can season adjika with any herbs and spices you like.
- If your chilli mixture contains excess liquid after pureeing, place it in a sieve lined with a cheese cloth and allow it to drain briefly.
- The Georgian spice paste can be stored tightly sealed in sterilized glass jars in the fridge for several months.
- Note the detailed tips and tricks for making the adjika at the top of the article.
If you are using Pinterest, you can pin the following picture:
