Adjika with bitter red pepper

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Adjika with bitter red pepper


Bitter red pepper 1 kg
Bulgarian red sweet pepper 1 kg
Garlic 500 g
Ground coriander (coriander seeds) 1 glass
Wine vinegar (natural) 1 glass
Salt 3/4 cup
2 large bunches of parsley
2 bunches of dill

Cooking method

  • Prepare the pepper: peel and core, rinse. Soak garlic, peel. Grind with a food processor, blender or mince. Add ground coriander, wine vinegar, salt to the mixture of garlic and pepper. Stir and leave in a large bowl, covered, for several days.
  • The mixture should be fermented. After that, spread out in clean jars and close with lids.
  • The dishes in which the adjika will stand should be non-oxidizing.
  • Options:
  • 1.mix a part of adjika with chopped walnuts, ground fenugreek and Imeritin saffron (marigolds)
  • 2.mix with mashed tomatoes
  • I recommend using gloves when cooking, otherwise your hands will burn.
  • And this is adjika mixed with chopped walnuts:
  • Adjika with bitter red pepper

The dish is designed for

... From this amount, 6 half-liter cans are obtained.


Aparpyl djika literally: aparpyl-pepper, djika-salt, that is, it is clear that this is pepper and salt. Salt was once very expensive and was mixed with pepper when shepherds went to the mountains to graze sheep.
The classic composition of adjika is paprika, garlic, cilantro seeds, dill, basil and savory, salt and nuts to taste. Rub all this on a special stone with a stone pestle until a homogeneous viscous mass is formed. In the process of grinding on the stone, essential oils are released, which give the adjika a special aroma and the mass itself becomes a homogeneous consistency. To dry the viscosity of the mass during grinding, it is advisable to add walnuts.

Pokhlebkin, in his book on spices, gives the following composition of adjika:
Hmeeli suneli - 3 parts
Red pepper -2 parts
garlic, coriander, dill in 1 part.
A little salt and wine vinegar with a strength of no more than 3-4% is added to this mixture of dry spices so that a thick paste is obtained, well suited for long-term storage in tightly sealed glassware.

barbariscka, I don’t know if there is “Abkhazian” adjika made by Tapako on sale in Moscow? The fact is that we buy only it - the composition is good, not chemistry. For a small glass jar 150 grams - 36 rubles. And I’m still afraid that it will disappear from sale. And here is your recipe! It is difficult to say how identical it is, but the ingredients are similar, even the walnut is present. So I decided to ask, maybe you've tried the product I'm talking about, and can you compare whether your recipe is similar to the taste of the same purchased adjika? I really want exactly that taste!
and I like the ajika of the Ramal company, I was so glad that it is in Israel too .. though I have disappeared from the shops now
Adjika from Tapako, I didn't buy. but I tried adjika, which is sold in the market in Abkhazia, it seemed to me that I was able to achieve the taste of this particular adjika. We've always liked her a lot. Try to make a very small amount per sample, you may like it too.

I can advise you to make adjika yourself, the recipe can always be adjusted to your liking.
barbariscka, please tell me where the container with freshly prepared adjika should be stored: in the refrigerator or warm?
I tried it, very thermonuclear! Will it remain so after fermentation, or will it be possible to eat with a spoon?
and sorry, I missed it and didn't write. Be sure to peel-remove the grains, you can together with the core, if the pepper is very bitter.
Do not regret it. This is a universal recipe.

It is better to keep freshly prepared at room temperature and monitor it, because it can also wander a little in jars. After fermentation, it loses its "thermonuclearity" a little, but not very much. If you want to eat with a spoon, you can reduce the amount of hot peppers and increase the sweet Bulgarian. I wrote that this is a basic recipe. Many variations can be made on its basis. Delicious with nuts. Cement the nuts (I like to do it in a mortar) together with fenugreek or you can with suneli hops (it includes fenugreek) and mix with the base adjika. Just delicious. Here everyone can do it to their liking. Can be mixed with mashed tomatoes or some sort of tomato sauce. It is very tasty to marinate chickens with the addition of this adijika ...
I had a small jar for 5 years, and the aroma was not the same, and the color became darker, but it was quite possible to use it. This year I kept it for 4 days in the kitchen, prepackaged it and put it on the balcony for now. Then I’ll follow her.
Dear barbariscka, thanks for your reply. The reason for the "thermonuclear" is that I did not peel the bitter pepper, I ground it together with the seeds ... Nothing, I will dilute it with tomatoes. Can I add them later? Or is it necessary now - before fermentation?
It's a pity what they did with the seeds. Of course, this is not terrible, she is strong enough without them. There is no need to put tomatoes now, without them it is better preserved, as I said, at least a few years. You can add sweet bell pepper, it will soften the "fusion".
When used, as needed, you can dilute it with good tomato paste, or you can buy pureed Italian tomatoes. Maybe you make a homemade tomato yourself, because you have good southern tomatoes. Before serving, you can quickly mix, and you have a delicious spicy gravy ready, for example, to meat, barbecue ... It is delicious to add it even to borscht, I'm not talking about kharcho, chakhokhbili, etc.
Thank you very much for the clarification, as I expected. The peppers are still ripening in the field, the tomatoes are too, the nut season has begun, so everything can be fixed! For the weekend I will make a portion of "soft" adjika according to this recipe, then before serving I will mix to the desired strength.
And the recipe is very good: adjika is fragrant, beautiful and tasty! Thank you.
Quote: kt1889

, The peppers are still ripening in the field, the tomatoes too, the nut season has begun.

I can only envy, I bought bitter peppers by the piece .. I am very glad that I liked the recipe. Make and eat to your health !!
Uv. barberry, but with ordinary vinegar you can't do it?
Under regular uusus, you mean diluted vinegar brush? I haven't tried it, I can't say for sure. If you cannot find a wine one, then maybe you should try with an apple one ... It's still a product of natural fermentation. But it seems to me that wine vinegar is not a problem to find now. And how the replacement will affect the taste, I cannot say.
I made adjika with apple cider vinegar, it turned out delicious.
barbarisca, but I am just vinegar in your recipe and confuses. I also visited Abkhazia many times and ate adjika from local friends, and constantly bought it at the market, but there was never vinegar there. Everything else is almost the same, except for the parsley, instead of it savory and basil. mish, and we also always buy "Adjika in Abkhazian" from Tapako, it is very similar to that, only the consistency is rough.
Adjika recipes are enormous and all have a right to exist. I like this one, especially since I have tested it for years. Adjika, which is made without vinegar, requires a very large amount of salt or preservation.This one can stand for years and not deteriorate.
Well, that barberry, I fermented ethno chyudo, but I made a little fooling around - I put less coriander (well, I don’t like it), but I still decided if I had to put it, instead of wine - apple cider vinegar, and everything is according to the recipe. Today I tasted spicy-salty bitter and the smell is so unfamiliar. I will wait now.
Thanks for the tip on how to peel the garlic - these seemingly little things make cooking very easy. For my part, I would like to share advice on how to peel peppers, I did it quite by accident, you need to peel peppers under running cold water and no gloves are needed.
Thanks for the recipe.
well done, you need to try something new, maybe you will like it. ;) And peeling peppers under running water is a great idea, otherwise your hands burn even when you clean them with gloves. If you don't like it neat, mix it with tomato or grated tomatoes, there will be homemade spicy gravy instead of store-bought ketchup.
barbariscka And I already like it - as I pass by it every time and try with a teaspoon. As for the tomatoes, I thought so, I have frozen tomatoes, I will peel the skin and rub it on a frozen grater - it rubs well. And I'll buy hops suneli, boom to prepare for winter.
barbariscka, thanks for the recipe! I made this adjika today, I will wait for it to ferment ... The smell is divine!
Natasha, she's very tasty ... I also did it this year, it's worth "fermenting" ...


Vasilisa, this year I decided to make it different (and this one included), somewhere I have already met this recipe, perhaps in a Good kitchen ... but then it was winter .. and then I got caught on time .. Thank you!
Yes, when I wrote it in Good Kitchen ... I have been making this adjika for a long time, we can say that the recipe is a family one.
And this year I also added utskho-suneli (fenugreek), which fit well here.
Vasilisa, and how much to add utskho-suneli to this portion? And add now (while it turns sour), or later ...
Better now, I added 1/3 cup.
Good day everyone!
I would like to clarify: I made adjika according to this recipe on Tuesday (almost two days ago). The number of ingredients is just over half. The result fit into a three-liter jar (~ 2L). The jar is in the kitchen in a moderately lit place, the temperature is almost stable ~ 21 degrees. I mix the contents 3-4 times a day.
DO NOT OBSERVE fermentation process.
Am I misunderstanding something?
Should the product bubble for a while and change the smell from hot garlic pepper to something different?
How to understand if adjika is wandering?
And how to understand when she "has already fermented" (ie, it's time to put it in sterile jars and hide in the refrigerator)?
Most often, the fermentation process is almost invisible to the eye. It will sort of swell a little, that's all, especially at 21C. At higher temperatures, the process is more noticeable. But it doesn't matter, she will ferment anyway. I kept it this year for a week at room temperature, then put it in jars and took it out to the loggia. Put it in a bowl just in case. I have had cases when she wandered around in the banks. Year after year is not necessary, sometimes it wandered strongly, sometimes completely imperceptibly, but in any case the adjika turned out to be good.
Yes, and it is not necessary to stir it so actively, it is enough once a day, it is better to keep it in a dark place.
In a cold place, it remains for several years (but not in the cold).
Do I understand correctly that in view of the fact that "... there were times when she wandered in the jars." plastic lids?

In the photo I have a small amount of adjika, which I mixed with nuts, as they say - for food, so I covered it with screw caps. For long-term storage, I just lay out 1/2 liter jars and close them with ordinary plastic lids. Just under the lid I still put a piece of parchment paper.I would be glad if you like it, eat it for health!
Forgive me for being meticulous: why parchment paper? And is it possible to do without it (or what to replace)?
You can do it, you can take baking paper, this is not so important. Adjika is vigorous, she literally eats into the covers ...
We eat your adjika .... um, just incomparable. It was infused and became even tastier!
I am very happy! Eat to your health ...

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