A classic recipe for Adzhika - a delicious recipe for Adjika

Probably, in any kitchen in the world there is such a seasoning that is considered universal, suitable for any dish, popular with everyone, which can especially emphasize and highlight certain taste motives of certain products. Some of those consider adzhika - both acute and salty, cooked with spices and spices of adzhika from tomato or adzhika classic has long become an international seasoning.

Recipes on which this dish can be prepared, there are many. There is a classic recipe, based on which for many years cooks around the world are experimenting, creating more and more new options. You can use this seasoning absolutely with any dish made from meat and poultry, vegetables and cereals, for example, from rice. In addition, in some national cuisines adjika is even put in soups. And it is very useful, as adzhika not only improves and emphasizes the taste of various dishes, but also helps to improve digestion, stimulating and accelerating metabolic processes in the body.

Want to know how to cook the adzhika properly? To begin with it is necessary to understand, which kind of a seasoning to consider correct. In the modern world, there are equally "legal" adzhika tomato, carrot, with hot pepper and various seasonings. To say which version of cooking is more correct, it is not possible - each culinaryist will have to try several recipes to choose what is ideal for him. Although, it should be noted that in the case of classic seasoning, tomatoes should not be. In such a recipe adzhiki put put only hot red pepper (1 kg.), Garlic (300 g.), Seasonings "hops-suneli" (100 g.), Coriander (50 g.) And dill (70 g.). In addition, to enhance the taste, you can take cinnamon (10 gr.) And walnuts (200 gr.).

First you need to soak in the water a hot red pepper for a period of at least an hour. During this time, you can add "hops-suneli", coriander, ground cinnamon, crushed nuts and garlic. After the appointed time, the mixture can be thoroughly seasoned and several times grinded with a meat grinder or rubbed through a fine mesh. After 3-4 such wipes, the prepared seasoning can be transferred to a jar with a tightly twisting lid. Ideally, such a recipe adzhiki suitable for using it as a marinade mixture, to lubricate the meat before baking in the oven.

A more "light" version of this dish - adzhika with apples, which is suitable for use with ready-made foods. To make this seasoning, you need to take tomatoes (1 kg.), Peppers - a sharp red (7 pcs.) And Bulgarian (900 grams). You will also need apples (950 g.) And carrots (1 kg.), Garlic and onions (500 grams each). Experienced cooks, using this recipe adzhiki, recommend using fleshy varieties of tomatoes, for example "cream". They need to be thoroughly rinsed and cut into several parts, like the sweet pepper, which is previously cleaned from the seeds, the sharp gets rid of the stalk. Next, grind the carrots, cut apples and onions into quarters, chop garlic finely. After that, all the ingredients without exception are passed through the meat grinder, mixed with salt and spices and sent to an enamel saucepan, where they are boiled in vegetable oil (600 ml.) For forty minutes. Naturally, the entire mixture should be well mixed during the entire cooking time, and after it has run out, it is slightly cool and canned. This recipe for Adzhika, properly cooked and brewed for several days, is very tasty - this seasoning can be used absolutely with any dish, but it will best be "played" along with fried meat and poultry.