In any kitchen there is a use for very tasty sauces, their versatility allows you to emphasize the taste of the main dishes. Today we will cook burning adjika. Its spicy taste and wonderful aroma are so to the taste of our people that we are happy to eat both raw adjika and boiled, we make blanks for the winter from it. HozOboz strongly recommends preparing this necessary sauce that will make any dish unique!
The word "adjika" in translation from the Abkhaz means "salt", and in Turkish "adji" sounds like spicy, spicy. In fact, real adjika is a condiment and is cooked without tomatoes. Never tell the peoples of the Caucasus that they add tomatoes, apples or, horror of horror, carrots to adjika. This is what we used to call adjika sauce made from tomatoes, peppers, garlic, salt and sugar. But the Abkhaz-Georgian aromatic seasoning has a rather simple composition, which includes red pepper, garlic, herbs, salt and nothing else. It's just that many sauces are called adjikas for the similarity of taste.
One of the versions of the appearance of adjika is associated with shepherds. In the spring, shepherds (as shepherds are called) went to the mountains to graze sheep, and the owners of the animals gave them salt with them. in order to gain weight faster, the sheep needed to consume more feed and water. And it was possible to induce thirst and start this process with the help of salt. At that time, salt was expensive, so the owners, in order to avoid theft by the shepherds themselves, added pepper to it. I would like to look at the expression on the faces of the poor lambs, when they felt that hot pepper was added to their salt))) But let's not break the course of a beautiful legend. Thoughtful shepherds knew how to use this mixture and added spices such as garlic, cilantro and suneli hops to it. It turned out to be an excellent seasoning, known in many cuisines of the world simply as adjika. Abkhazians call such a mixture "apyrpyl-jika", that is, "pepper salt", as well as "adzhiktsattsa" - "salt ground with something". Real adjika in the Caucasus is red - from red pepper or green - from green pepper and chopped greens. Abkhaz adjika is prepared by rubbing the ingredients on a special large flat stone until it turns into a soft mass that can be spread on bread or pita bread.
For those who want to reduce the strong spiciness of this dish, raw adjika is suitable, which can be consumed immediately after cooking. This recipe is diluted with additional ingredients, and the sauce will be thicker and richer. You will need the following ingredients: tomatoes - 2.5 kg, sweet pepper - 0.5 kg, hot pepper - 6 pieces, carrots - 0.5 kg, apples - 0.5 kg, garlic, sugar - to taste, salt - 2 tablespoons spoons. Wash all prepared vegetables. We remove the core from the apples, peel the carrots. Grind everything, then add salt and sugar to taste. This adjika with apples can also be used as a preserve. Then you need to add vegetable oil and vinegar.
Garlic and hot pepper add spiciness to adjika, so you need to be very careful in the process of cooking it so as not to burn the skin of your hands and eyes. This mixture can only be consumed by people in good health. Acute adjika is called male. To soften the taste, you can replace some of the hot peppers with sweet ones, add tomatoes, apples and carrots. Then you get a softer "female" tomato adjika.
By using adjika regularly in reasonable amounts, you can improve your health. Useful components are garlic in combination with various herbs, and the beneficial properties of tomatoes will only enhance the vitamin composition of this dish. Adjika is able to warm, improve metabolism, secretion of gastric juice, it stimulates digestion and increases appetite, cleanses blood vessels of cholesterol. For the prevention of viral diseases, strengthening the immune system will help a few tablespoons of the sauce a day. This hot dish can increase energy potential, make a person more active, give strength.
Due to its acute specificity, adjika also has contraindications for use. This applies to people suffering from gastritis, ulcers, heartburn, kidney disease. It is worth refraining from eating this dish for hypertensive patients, pregnant women, as well as children. KhozOboz wants to try this thick pasta in the classic version and prepare a modern version of adjika supplemented with other products. Whether raw or boiled adjika, it is perfect as a snack sauce for potatoes, pasta, fish, fried meat, poultry. Therefore, we recommend using homemade adjika along with barbecue. It will be much tastier than different store-bought ketchups, tested on our own experience! We hope you make your choice and delight all your loved ones with such a delicious spicy sauce.