Ingredients
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100 г Dried chilli whole
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80 г Garlic
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80 г Salt
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30 г Utskho-suneli
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20 г Ground coriander
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10 г Imereti saffron
Directions
Ajika is a spicy Georgian seasoning, which is actually a paste of hot chili peppers with garlic salt and aromatic herbs. Traditionally, the ingredients were ground on a stone until they became a homogeneous mass.
We will make Mingrelian Adjika (Mingrelia is an ethnic region in the western part of Georgia) at home. That means we won’t grind it on a stone :); instead, we will use a meat grinder. Although, we will grind the garlic in a mortar with salt! Also, this will be an all-season option as we will be using dried chili peppers and dried spices.
The recipe photo shows prepared chili peppers for now, while the Adjika itself is neatly stored in jars in the fridge. As soon as I get around to it, I’ll take a photo and change it. But, for those who don’t know, Mingrelian Adjika is quite a thick smooth paste.
Mingrelian Adjika is a frequent accompaniment to Georgian dishes. For example, it is added to stewed meat dishes and used as a sauce for kebabs as well as in Kharcho soup. If you love Georgian cuisine, Mingrelian Adjika should definitely be in your fridge!
Bon Appetit!
Today's visits: 1.
Steps
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1
Done
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Для начала отрываем у сушеного перца чили хвостики, при этом семена оставляем внутри. |
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2
Done
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Отмеряем все специи, включая соль. |
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3
Done
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Вынимаем перец из воды. даем стечь лишней влаге. |
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4
Done
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Теперь смешиваем пасту из чили с пастой из чеснока и специями. Интенсивно перетираем массу ложкой, несколько минут, до полной однородности и объединения вкусов. Должна получиться достаточно густая паста. Если масса слишком сухая, можно добавить немного воды, в которой варились чили. |
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5
Done
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Аджика готова, ее можно использовать сразу. |
