Adjika with walnuts

Walnut adjika is a unique and tasty product, characterized by a rich taste and aroma. Adjika, based on walnuts, is used to make sauces and also for roasting meat. In this case, different things are assumed - the sauce is identical for chicken, pork, beef or lamb. With all this, a number of recipe rules for this dish are used, which help to obtain an unusual seasoning for different dishes. So, how to prepare adjika with walnuts.

Abkhazian adjika with walnuts

For the winter, almost everyone prepares this version of the dish. The sauce will warm you up in cold weather and give the food a spicy smell. It is not difficult to prepare such an option. For Abkhazian adjika you will need:

Reddish pepper in pods is very hot (you should pay attention to those slightly dried in the sun) - 500 g;
Cilantro – 1 bunch (choose a large one);
Parsley - 1 bunch (also lush);
Dill – 1 bunch (also spreading);
Garlic – 400 g;
Khmeli-suneli – 3-4 tbsp;
Walnut kernels (previously peeled) – 100-200 g;
Plain salt – 1 cup.

Wash the hot peppers and remove the stems. Next, you should focus on your own taste preferences. If you want to get the most spicy product, leave the seeds, because... maximum pungency is concentrated in them. To prevent the production of adjika from being very expensive, use gloves, because... hot pepper can simply burn the skin of your hands.

Tear the greens from the stems and peel the garlic. Place nuts, herbs, garlic and peppers into a food processor and grind the ingredients together. Add salt to the consistency. Run through the processor one more time. Sprinkle with suneli hops. Next, all that remains is to cover the bowl with adjika with film (you can make a hole in the film) and set aside (it must be warm and dry) for a couple of days. This is required for fermentation and evaporation of excess water. During these two days, stir the mixture a couple of times.

All that remains is to put the adjika into separate jars and store it. Winter with such a product will be spicy and tasty. The Abkhazian recipe is popular among lovers of hot sauces.

Georgian adjika with walnuts and hot pepper

Adjika with walnuts suggests another recipe - Georgian. It will require:

Hot pepper – 0.5 kg;
100 g walnuts (shelled);
Salt – 3 tbsp;
Greens (mostly parsley and cilantro, which give a richer taste) – 400 g;
Coriander seeds – 1 tbsp;
Garlic – 100 g.

Georgian adjika is prepared as follows. To begin with, the walnuts are dried in a frying pan, which allows you to get rid of excess husks. Next, peel the garlic - to make the process go faster, it is recommended to choose larger heads. Then pass the nuts and garlic together with coriander through a meat grinder - use a small mesh.

Next, you need to repeat the operation with pepper (do not forget to wash and dry the fruits beforehand). You can again throw in the seeds if you want to get the hottest option. If the pepper gives a lot of juice, it is drained.

Combine the ingredients together and pass through the press again to obtain a uniform consistency of the product. Salt the sauce and stir in finely chopped herbs. Leave the adjika to brew for 3 days, and then put it in jars and cover with lids.

Greenish adjika with walnuts, cilantro and basil

Greenish adjika will look especially good. The composition includes greenish pepper, sweet pepper, cilantro and basil. The traditional recipe for this seasoning for us looks like this. In the list of ingredients:

Bell pepper – 5 pieces;
Greenish hot pepper – 2 pieces;
Garlic – 1 head;
Basil – 3 leaves;
Cilantro – 1 bunch;
Walnuts – 100 g;
Salt – 0.5 tsp;
Vinegar 9% - one and a half teaspoons;
Khmeli-suneli – 0.5 tsp;
Parsley – 1 bunch.

Wash the peppers and remove the seeds. The fruits are cut into small pieces. Peel the garlic, rinse the greens. Mix the ingredients together and pass through a meat grinder. Salt, add suneli hops. Pour in vinegar and stir the product until smooth. The product should be packaged in small jars. The greenish version is not intended for long-term storage.

Terms and conditions of storage

Naturally, almost everyone is interested in how long adjika lasts. So, greenish usually lasts no more than 2 weeks - it is during this period of time that it is tedious to consume. However, it should only be stored in the refrigerator; at ordinary room temperature it will quickly deteriorate.

Due to its spicy composition, ordinary hot adjika can be stored without any problems in the same refrigerator and without special sealing. At the same time, its shelf life is quite long - it can easily survive the winter.

4 best recipes for making adjika with walnuts for the winter

Adjika is considered a widespread appetizer, served with almost all vegetable and meat dishes. Most often, housewives prepare adjika with walnuts for the winter. Before making it, you need to familiarize yourself with how to do it correctly.

Taste characteristics of winter preparations

The main personality of a seasoning is considered to be its taste properties. This seasoning is prepared from almost all ingredients, so it has a very rich and varied taste. But the main component is considered to be hot pepper. Thanks to this ingredient, the prepared dish comes out special and fiery.

Serving rules

Before you start cooking, you need to figure out how to serve it to the table. It is recommended to place the preparation on the table together with fish or meat dishes. It also goes well with vegetable side dishes or pasta. It is not worth eating this preparation separately, because it is very spicy.

What you need to make a dish

The following products will be useful:

Nuts. They add it to improve its taste.
Hot peppercorns. The main component that makes the seasoning spicy.
Garlic. To make the preserves more flavorful, add a few heads of garlic.
Coriander. This spice, like garlic, is needed to add flavor.

Secrets and development of making adjika with nuts

The best recipes for preparing the preparation will help you create the dish correctly.

Traditional recipe for adjika with walnuts

The preparation is prepared with nuts and tomatoes. To prepare it, tomatoes and peppers are crushed in a meat grinder. Then crushed nuts with garlic and spices are added to the mixture. All ingredients are stirred and transferred into glass containers.

Recipe for dry Georgian adjika

To create a dry snack you need:

40 grams of ground pepper;
15-20 g parsley;
salt to taste;
head of garlic.

Spices are mixed with ground pepper, after which dried herbs are added. Then the crushed garlic is poured into the container with the ingredients and vinegar is added.

The usual Georgian adjika recipe

To prepare a classic appetizer, you need:

5 hot peppers;
one bell pepper;
a bunch of dill;
salt to taste;
vinegar;
spices;
cilantro.

Peppercorns are crushed in a meat grinder, then mixed with dry spices and herbs. Then salt, vinegar and a little sugar are added.

Adjika in Abkhazian greenish with nuts

To create a greenish snack you need:

two garlic heads;
three pods of pepper;
two glasses of nuts;
200-300 grams of onion feathers;
salt to taste.

The pods need to be washed, cleared of seeds and chopped in a meat grinder. Then chopped herbs with garlic are added to the mixture. It is salted and transferred to a container.

Terms and conditions of storage

The workpiece rolled up in a container is stored for 2-3 years. But at room temperature it deteriorates much faster. Therefore, for long-term storage it is better to use a cellar or refrigerator.

Conclusion

Adjika with nuts is considered a popular winter preserve. Before preparing it, you need to read the instructions for making the workpiece.

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Adjika with nuts

Saturday, August 29, 2015 19:01 + to quote book

Adjika with nuts

Now I will tell you how to create real adjika with walnuts. Fortunately, creating it is very simple and quick, the main thing is to carefully peel the hot peppers and not skimp on excellent spices. Adjika with nuts prepared according to this recipe can be consumed immediately, or can be rolled into jars and stored until better times.

Hot peppers (chili) - 1 kg
Garlic – 400 g
Fresh cilantro - 100 g
Walnuts – 300 g
Dried coriander - 100 g
Dried savory - 40 g
Oil – 50 ml
Snow-white wine vinegar – 150 ml
Salt - 50 g

Adjika with walnuts

In Jamie's fall issue, I found this good method for preparing savory fall vegetables for future use.
Adjika with walnuts turned out incredibly delicious! The recipe uses an impeccable combination of spices, vegetables and herbs, and nuts perfectly complement the snack. I recommend! PS You can cook on the stove or in a slow cooker.

Manufacturing method

Remove the stem and seeds from the peppers and chop them as desired. Cut the chili peppers into slices.
Cut the tomatoes into several parts.
Fry the walnuts in a dry frying pan or in the oven at 200°C for 7-10 minutes, peel them if desired.
In a dry frying pan, fry cumin, suneli hops, coriander and paprika for 2-3 minutes over high heat.
Then we put it in a mortar and pound.
In a meat grinder or food processor (on a pulsating mode, so as not to turn everything into porridge), grind the peppers, tomatoes, nuts, cilantro, sugar, spices and salt.
Transfer to a saucepan and cook for 25 minutes under the lid or in a multicooker bowl ("stewing" mode for 25 minutes).

Adjika with walnuts

There are people in the world who find it boring to eat food without “reactive” seasonings and sauces; they belong to the fire-eating sect and are the main users of mustard, sauces such as chili, bitter pepper, wasabi and other “gorloders”. Autumn is the best season for preparing homemade adjika: the markets are full of hot peppers, garlic and herbs.

Let's try to prepare adjika according to a recipe that is not very common. An unusual component of the dish - walnuts - allows you to create a spicy edible seasoning. Due to the high content of oils in the nut kernels, the hot taste of strong pepper will not burn all the taste sensors at the very first “dose”, so even delicate people can use this adjika without consequences.

This adjika is “raw” , in other words, it does not require heat treatment.

For it we will need three peppers (if you like very spicy food, take three bitter ones; if you want a “softer” taste, you can replace one with a sweet one), a handful of garlic cloves, approximately the same amount of peeled walnuts, a teaspoon of coriander seeds, a teaspoon coarsely ground salt.

Coriander and salt are ground in a mortar, the other ingredients are crushed in a blender until smooth. Don't forget to wear gloves when you peel and cut hot peppers: the alkaloid capsaicin they contain is highly soluble in fat . Therefore, if you neglect to protect your hands, you risk not washing them for a long time and experiencing unearthly feelings by accidentally rubbing your eye or nose.

From the described quantity of goods comes a 250-gram (“mayonnaise”) jar of adjika, which, despite the huge amount of hot pepper, is completely edible and very fragrant.

By the way, there is a proven method of “eating” food very much on the stream. Surprisingly, cool water, which almost everyone tries to cool their burning tongue and palate, does not help here. A small piece of butter works quickly and firmly, enveloping the oral cavity and quickly relieving the burning sensation.

Vitamin adjika from walnuts

It will be useful for you: 1 kg - reddish bell pepper, 1 liter jar of shelled walnuts, 6 - 8 pcs. bitter pepper without seeds, 5 - 6 heads of garlic, 300 g of Chumak tomato paste, herbs - dill, parsley, cilantro, basil, salt - to taste

To make vitamin adjika from walnuts for the winter, we clean the bell and bitter peppers from stalks and seeds and wash them. We thoroughly wash all the necessary greens for vitamin adjika and, together with the cooked bell and bitter peppers, place them on a waffle towel spread on the table to dry. Then we pass all the ingredients together with the walnuts through a meat grinder, put the adjika into jars, cover the jars first with food foil and then with lids and put them in the refrigerator. Vitamin adjika made from walnuts is ready for the winter, you can eat it! Bon appetit!

• Reddish bell pepper -0.5 kg.

• Ripe tomatoes -0.5 kg.

• Hot hot pepper - 3-5 pieces.

• Garlic - 1 head.

• Vinegar -1 tbsp. spoon.

• Olive oil -1 tbsp. spoon.

• Peeled nuts - 100 gr.

• Sugar -1 tbsp. spoon

• Salt -0.5 tbsp. spoons.

1 – First, peel the reddish bell pepper and cut it crosswise, as for making homemade lecho.

2 – Next, cut the washed tomatoes and set them aside.

3 – Peel the garlic, chop the hot peppers and prepare the peeled walnuts.

4 – Mix vegetables and nuts in a bowl and grind until smooth using a meat grinder or food processor.

5 – Gently mix the resulting hot mixture and add olive oil, salt, and sugar. Then mix everything thoroughly and put on medium heat. Stirring adjika with nuts, bring to a boil and pour in vinegar. After that, boil the mixture for 2-3 minutes over low heat. Remove from heat and fill the prepared containers with hot adjika. Seal the lids and turn the jars over until they cool completely. Adjika, like bell pepper lecho, must be stored in a cool place.

Any gala dinner will be complemented by exquisitely prepared, special-tasting adjika with nuts.

Greenish adjika with nuts

As soon as the cilantro season arrives, I start preparing this adjika) it’s amazing! Great as a sauce for barbecue, or just on a piece of bread) fragrant, hot, spicy. Come in, I'll treat you!)

Ingredients for “Greenish adjika with nuts”:

Cilantro - 2 bunches.
Chili pepper (Greenish hot pepper) - 2 pcs.
Garlic (1 head) - 6 teeth.
Walnuts - 1.5 cups.
Salt (without slide) - 1 tsp.
Water (To taste) - 100 ml

Nutritional and energy value:

Ready meals
kcal 1081.6 kcal	proteins 30.2 g	fat 81.9 g	carbohydrates 61.9 g
100 g dish
kcal 208 kcal	proteins 5.8 g	fat 15.8 g	carbohydrates 11.9 g

Recipe for “Greenish adjika with nuts”:

Ingredients) plus salt and water) water, by the way, is not an indispensable element. I just like it when the sauce drips from a spoon and doesn’t fall in one piece) yes, the amount of ingredients is given approximately. This is what I do, and you can diversify the amount of this or that product to suit your own taste)

We cut the cilantro into pieces, dry the nuts in a dry frying pan, and remove the seeds from the pepper (optional). Place everything in parts into the blender bowl.

Add salt and water, mix thoroughly

Done) you can go with meat, you can go with fish, you can go with vegetables or mushrooms, or you can use it on bread and as a snack with first courses.
Or you can use it in salad dressing, marinades and pasta sauce. This is my favorite combination) with the freshest tomatoes and cheese) and can be done without bread)))
Bon APPETITE.

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