Adjika’s local variant
In the vegetable rows on Privoz market, distinctive Georgian women sell it corked in baby food jars. And in some cases in glasses, like seeds. If we are talking about loose, “dry” adjika, according to traders which includes at least 20 components, many of which can be found only in Georgian kitchens. Although in fact, it is an all-purpose hot set of spices.
We will make a “wet” adjika - a thick paste, which in Odessa is used to pickle meat and poultry before cooking. Such adjika does not require heat treatment.
- Peel the red hot pepper from the seeds. Garlic peel from the rind and chop walnuts passed through a meat grinder with a fine grate.
- Add kmmeli suneli and ground coriander seeds.
- Mix vegetables in puree add salt and in fact, adjika is ready.
this is interesting
With the same success you can make adjika from green hot peppers, removing nuts and adding dill and parsley. After all, adjika does not have to be red, the main thing is its fiery taste. In Georgia, regardless of color, it is used not only as a sauce for the finished dish, but also as a marinade, which can be mixed with sour cream, or as a bouillon dressing. It turns out such a bracing soup. The published photo is not included in the book. The complete recipe search in the book «Odesa Feast: from Privoz to Deribasovskaya».