Adjika Akhaltsikhe

Category: Blanks
Kitchen: georgian
Adjika Akhaltsikhe

Ingredients

Bulgarian red pepper 1.25 kg net weight
Bitter red pepper 0.25 kg net weight
Tomato paste 250-350 g
Greek nuts 150 g
Garlic 50 g
Cilantro, dill, dried hops-suneli 0.5 tbsp. l
Salt 0.5-0.75 st. l (to taste)
Sugar 1 tbsp. l

Cooking method

  • Grind the pepper in a meat grinder, cook for half an hour over low heat under the lid. Add tomato paste, crushed garlic, dry herbs, chopped nuts, salt and sugar, cook for another 15 minutes, roll up, cover.

The dish is designed for

1.25 l

Cooking program:

stove, but maybe a multicooker? ..

Note

Recipe from say7 forum, thanks to the author Karina from Seattle, WA / Armenia.

Delicious adjika! Very sharp; as the author writes, "smoke from the ears for the unprepared for spicy, of course, guaranteed"However, the amount of hot pepper can be reduced. But the indescribable combination of aromatic herbs simply amazed.

Mikhaska
Delicious - how, Tanya! Adjika AkhaltsikheAdjika Akhaltsikhe And, tell me, (if it's not a secret), did you, near yourself, have no smoke coming from your ears?Adjika Akhaltsikhe Oh, look ... I fly the first broom on your plate. Prepare the landing strip. Well, drive the fire, if cho!
TATbRHA
No, Mikhasechka, there was no smoke !! Because I didn't eat it, I just licked it with the tip of my tongue ... So fly out urgently - all whole, waiting for you! We will provide a fire: a well in the yard.
Mikhaska
Quote: TATbRHA
We will provide a fire: a well in the yard.
Well, look! I believe you.
And, I'm rewriting the recipe in a notebook, I'm sitting here ... I need this ...
TATbRHA
So I thought that there would be fire-breathing ones ...
Mikhaska
Quote: TATbRHA
I thought there would be fire-breathing ones ...
Sorry, Chuchundrik ours has disappeared with his work! She would understand us too.
Valerka
Quote: Mikhaska
And, tell me, (if it's not a secret), did you, near yourself, have no smoke coming from your ears?
The smoke, as a rule, does not come from the ears, but from another place. I know the same adjika. First, you can't come off, some kind of yummy, until you gobble up half a jar, spreading on everything that you don't get. and the next day the consequences are guaranteed.
Mikhaska
Quote: Valerka
The smoke is not coming from the ears, but from another place.
We know - swam. Unforgettable misery that we ate spicy food in the very place that suffered the next morning.
Valerka
Mikhaska, it's not yours !! Vraki all this !!! They ate with their mouths, suffered from other places.
nadka
This is our favorite adzhika recipe. In the season we make a double (or even triple) portion, the proportions are true from the say7 forum. The only thing we put less hot peppers and walnuts are not always available. I like its consistency, it is not liquid and cooks faster than ordinary adjika. In general, I recommend everyone to try it.
Valyushka
TATbRHA, what a delicious adjichka. I do a little different, but now I want yours
TATbRHA
nadka, the proportions are exactly from the forum, only the number is reduced. And they don't put nuts there during cooking, just writeawhether about them.
Mikhaska
Quote: TATbRHA
nuts are not put there during cooking, they only wrote about them.
But, you put something, Tanyush?
TATbRHA
Yes, I cooked with nuts. The author suggests adding them to adjika later, when eating, but I know that then will be soup with a cat, not nuts.
Mikhaska
Well, great! So I wrote down how you wrote it.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers