Winter adjika

Winter Adjika - Spicy Seasoning with Deep Flavor

Adjika is a traditional spicy seasoning made from vegetables and spices, known for its fiery and piquant taste. It complements meat dishes, fish, omelets, and even soups. With our recipe, you can enjoy adjika any time of the year.

Recipe for preparing adjika for winter

Ingredients

• 500g red pepper (hot)
• 300g sweet pepper
• 150g tomatoes
• 1 large onion
• 5-6 cloves of garlic
• 2 tablespoons tomato paste
• 1 tablespoon vinegar (to taste)
• 1 teaspoon salt (to taste)
• 1 teaspoon sugar (to taste)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground red pepper (to taste)

Preparation steps

1. Prepare the vegetables: wash and peel the peppers, tomatoes, onion, and garlic.
2. Pass the vegetables through a meat grinder or use a blender to chop them roughly.
3. Transfer the mixture to a deep saucepan and add the tomato paste. Mix well.
4. Simmer the mixture over low heat, stirring regularly, for about 30-40 minutes until thickened.
5. Add vinegar, salt, sugar, spices, and stir.
6. Continue to cook the adjika over low heat, stirring occasionally, for another 20-30 minutes until the mixture becomes thick and aromatic.
7. Pour the ready adjika into sterilized jars and seal.

Tips

• To enhance the flavor of adjika, use different varieties of hot peppers.
• Adjust the spiciness by adding more or less hot pepper.
• Remove the seeds from the hot pepper before chopping if you want to reduce the spiciness of the adjika.
• For a smoother texture, use a blender to finely chop the vegetables.
• Add fresh herbs like coriander, basil, or parsley for a richer taste and aroma.
• For a milder adjika, remove the seeds and membranes from the hot pepper before chopping.
• Add a little lemon or lime juice towards the end of cooking for a more harmonious taste.
• This recipe can be adapted to suit your preferences by varying the amount of spices and vegetables.

Common mistakes about adjika

• Inadequate cooking time can result in undercooked adjika. Make sure to cook it thoroughly.
• Adding too much salt or sugar can distort the balance of flavors in adjika. Add them gradually, adjusting to taste.
• Excessive use of spices can overpower the natural taste of the vegetables in adjika. Moderation in spice usage is key.
• Insufficient cooking time may prevent adjika from fully developing its flavor and aroma.
• Overuse of garlic can overwhelm other flavors in adjika. Maintain a balance to prevent it from dominating.
• Inadequate stirring and mixing during preparation can lead to uneven distribution of spices and flavors.

Interesting facts

• Adjika is a traditional Caucasian dish popular in Russian cuisine.
• The name "adjika" comes from the Georgian word "adjikar," meaning "salt" or "spice."
• Depending on the region and preferences, the composition of adjika may vary, but spiciness and aroma are always important characteristics of this seasoning.
• Adjika is not only popular as a seasoning but also as a medicinal remedy, believed to have various positive effects on health, including boosting metabolism and strengthening the immune system.
• Different regions of the Caucasus may have different variations of adjika, with varying ingredient compositions and spice proportions.
• Adjika is usually stored in glass jars in a cool, dark place to preserve its freshness and aroma for an extended period.
• Adjika is considered not only a seasoning but also a symbol of hospitality and friendliness in Georgian culture.
• In some regions, adjika can be referred to as a "sauce," as it can also serve as a great accompaniment to dishes.
• Adjika pairs well not only with meat and vegetable dishes but also with cheeses, potato dishes, and appetizers.