Today’s recipe is bell pepper ajika, probably like all ajika recipes, it is almost identical to the rest. Ajika is a spicy paste-like seasoning prepared from spicy herbs (green and dried), hot pepper and garlic.
Subscribe to our pages to not miss new recipes
First, this sauce is attributed to Abkhazian cuisine, separating it from Georgian, which is not an entirely true statement. To solve this question, let’s resort to a simple calculation: the first mentions of Georgia date back to the 13th century BC, while the first mentions of Abkhazia date back to the second half of the 3rd century BC. Accordingly, we conclude – Abkhazia is part of Georgia, so Abkhazian cuisine is derived from Georgian. That’s the end of the excursion into history.
Studying Georgian cuisine, we can conclude: ajika is a general name for a spicy, aromatic seasoning. And the number of options for its preparation is like the preparation of Ukrainian borscht – every housewife has her own exclusive recipe. And at the same time, each region, not only Georgia, but also the entire Caucasus, has its own authentic recipe.
In today’s recipe, we will use only bell pepper, without adding tomatoes, hence the name “adzhika from bell pepper”. Its complexity is low enough, and you don’t need to have specific skills to prepare the sauce. Preparation does not require much time, and in the end you will get aromatic and delicious adjika.
What do we need to prepare ajika?
- Bulgarian pepper
- Bitter pepper
- Fresh cilantro and parsley
- Dry coriander (dry cilantro)
- Imereti saffron (saffron)
- Utsho suneli (fenugreek)
- Garlic
- Vegetable oil
- Salt
A little should be explained about cilantro and coriander, which we will use. After all, many people confuse them, often calling them the same spice. It does not. Coriander is an annual crop, the greens of which are called cilantro, and the fruit is called coriander. And although they are obtained from the same plant, they are different spices. For example, it would not occur to you to claim that cherry leaves (which are used in recipes for low-salt cucumbers) are the same as the cherry from which you cook compote.
Clean the vegetables, removing the stem and seeds from the peppers (if you want a less spicy sauce, remove part of the membrane from the hot pepper). We pass it through a meat grinder or a food processor and send it to the fire, having previously added spices.
Best of all, ajika is combined with meat dishes, but it also goes well with pasta, borscht, and potatoes with mushrooms. As a child, I liked to eat it simply with fresh bread.
Any pepper is suitable for cooking ajika: green, yellow, red, or orange. But if you want to get an extravagant color – choose yellow sweet pepper.
Ajika sauce
Please leave a comment on the website or share this recipe on social networks.
Adjika recipe
Today we have a recipe for adjika made from bell pepper, it is easy to prepare, and as a result, you will get a fragrant and delicious sauce. Its taste complements potato and mushroom or meat dishes well.
Ingredients
- Bulgarian pepper – 5 kg.
- Hot pepper – 500 gr.
- Fresh parsley – 1 bunch (1 cup (0.24 l) of chopped parsley)
- Fresh cilantro – 1 bunch (1 cup (0.24 l) of chopped cilantro)
- Dry coriander (coriander) – 50 gr.
- Imereti saffron – 50 gr. (saffron)
- Utsho-suneli (fenugreek) – 50 gr.
- Garlic – 300 gr.
- Vegetable oil – 500 ml.
- Salt – 100 gr. (or to your taste)
Instructions
Prepare all the ingredients. Bulgarian pepper, remove the stem and seeds, clean the garlic. You can chop the greens with a knife, or cut off the excess stems and leave them whole. Hot pepper, as well as bell pepper, cut the stem and remove the seeds.
We send the prepared vegetables to a meat grinder or a food processor.
Add spices, oil, and salt. Mix thoroughly.
We send the resulting purée to the stove. Cook over medium heat for 30–40 minutes, stirring occasionally so that the sauce does not burn.
Pour the finished adjika into jars and cover with lids. Jars and lids must be pre-sterilized.
Put the cans aside, upside down, cover with a towel, and let them cool.
Adjika can be stored both in the pantry and in the kitchen cabinet. The main thing is that it should not be exposed to direct sunlight.
For dinner, prepare potatoes with mushrooms, and serve with freshly prepared adjika.
Bon appétit!
Notes
If you need more or less of the finished product, proportionally increase or decrease the number of ingredients.
Nutrition Information
Serving Size
3.5 litersAmount Per Serving Calories 104Total Fat 5,8gCarbohydrates 11,7gProtein 1,5g
Other recipes on our site might interest you – Lamb salad, baked lamb.
Subscribe to our social media pages to get recipes – Facebook, Telegram, Instagram or Twitter.