Odessa version of adzhika
In the vegetable shops at Privoz, peculiar Georgian women sell adzhika in a closed baby food jar. And in some places - in cups, as if they were seeds, especially when it comes to "dry" loose adjika, which, again, if you believe the traders themselves, contains at least 20 components, most of which do not leave Georgian kitchens. Although, in fact, adjika is a universal burning seasoning composition.
We will cook "wet" adjika - thick, cream-like, which in Odessa is usually used as a spice for cooking meat and poultry. Such adjika does not require heat treatment.
Ingredients
| hot red pepper 500 g |
| garlic 150 g |
| walnuts 100 g |
| coriander seeds 10 g |
| hops 10 g |
| salt 50 g |
Instructions
Step 1
Red hot pepper, clean from seeds, garlic - from the film. Chop walnuts. Mix all together and put through a meat grinder with a fine mesh.
Step 2
Add hopli-suneli and ground coriander seeds.
Step 3
Mix the resulting puree with salt and that's it - the ajika is ready.
