Adjika is one of the favorite cooking options for many housewives, and most of them try to make it more acute. An excellent complement to hot pepper in such cases will be ordinary walnuts, which will only add unusual flavor notes to the finished dish. What other products will be needed for adjika with nuts in Georgian and what you should know about the nuances of creating a winter hot appetizer - read in this article.
Selection and preparation of ingredients
Most of the ingredients in the recipe below are dried seasonings and spices, with the exception of hot pepper, garlic, and nut kernels. Of course, all of them should be as fresh as possible, without signs of damage. The best nuts are of moderate brown color, without black spots or mold.
It is better to take the pepper of medium size, but if you like very sharp workpieces - then it is better to give preference to small specimens. Before cutting, they are washed under water and cleaned of internal seeds.
The best garlic for hot Georgian adjika is “middle age”, that is, not young, but not old. Like peppers, it is immediately peeled and washed under running water.
Did you know? Adjika is a light aphrodisiac, because due to the expansion of blood vessels it helps to increase blood pressure and increase energy charge.
Hot Pepper Adjika Recipe
800 g30 min.
walnut kernels
150 g
blue fenugreek (uzo-suneli spice)
25 g
ground red pepper
75 g
salt (large or sea)
150 g
Nutritional value per 100 g:
Peel and dry the walnuts in a pan.
Peel and rinse the garlic.
Cut each hot pepper and separate the peduncle from it, well cleaning out the internal seeds.
Grind pepper and garlic in a blender, then add nuts to them and turn the appliance on again.
Lastly, add salt, coriander, ground red pepper and uchi-suneli seasoning, again thoroughly mixing everything in a blender.
Sterilize the jars (you can use the microwave).
Spread the cooked adjika in them, tightly closing it with a lid.
Peel and dry the walnuts in a pan.
Peel and rinse the garlic.
Cut each hot pepper and separate the peduncle from it, well cleaning out the internal seeds.
Grind pepper and garlic in a blender, then add nuts to them and turn the appliance on again.
Lastly, add salt, coriander, ground red pepper and uchi-suneli seasoning, again thoroughly mixing everything in a blender.
Sterilize the jars (you can use the microwave).
Spread the cooked adjika in them, tightly closing it with a lid.On average, a filled jar with a volume of 250 g is enough for at least six months, and to dilute the concentrated billet a little, you can mix 1 teaspoon of the billet with 2 tablespoons of sour cream. Ready sauce will be a great addition to any meat or fish dishes.
Important! When cleaning hot pepper, it is better to put on gloves before starting work so as not to damage the skin of the hands (especially if it has minor damage to the skin) and the bandage on the face, since it is most likely to become difficult to breathe when cutting the vegetable.
Video recipe
Adjika Recipe with Hot Pepper Walnuts Video Recipe: Adjika Recipe with Hot Pepper Walnuts
Features of storage of blanks
For long-term storage of the prepared workpiece, it is better to place it in a cool place: on the lower shelves of the refrigerator or cellar. In addition, during use, particles of other products should not get into the container with adjika, therefore, when collecting the mixture, use only clean spoons.
Observing these requirements, adjika will retain its taste and aroma throughout the winter, although it is often successful to store the preparation until the next conservation season.
The Georgian or Caucasian recipe for this dish is a great option for a winter snack for men, and when using additional ingredients (for example, sweet bell pepper or tomatoes), it will become indispensable for those who like only slightly spicy additions to dishes.
