Many housewives know exactly how to use plums correctly. Adjika from these fruits is not only Caucasian cuisine, it also has Turkish origin. Sometimes spicy sauces made from tomatoes are called adjika, but few people know that the real one is made from plums. This sauce looks like a paste, it contains little salt, but includes a lot of pepper.
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Today, plum sauce can be purchased at the store, but it's even easier to make it yourself. Real canned adjika will not have a red color, it is usually burgundy, spicy, with a salty taste. Today there are many recipes, but we must consider those that are appreciated in Georgia.
The main feature of such adjika is the presence of coriander, garlic and suneli hops. All these spices are not difficult to find and use in adjika, which will be prepared at home. As for the industrial sauce, which is also made and sold in stores under the guise of Georgian adjika, there are components such as bell peppers, tomatoes, apples and carrots. Closing adjika from plums at home is good because the ingredients are easy to choose yourself.
Plum seasoning
This recipe is different in that there is a lot of hot peppers, and the product has a bright burgundy color. According to this recipe, it is not at all necessary to add vinegar, but adjika will still be well preserved, it is enough just to sterilize the jars thoroughly before preserving. The following ingredients are required: plain plum, tomato juice, hot peppers, onions, garlic, spices to taste, salt and sugar.
In order not to separate the pulp from the stone, you can grate the plum. If removing the bone is not a problem, then the contents can be chopped through a meat grinder.
Then onion and pepper are finely chopped or rubbed. Then pour in half a liter of tomato juice and mix everything thoroughly. The resulting mass must be cooked over low heat for 10 minutes. Once it boils, you can add salt and sugar. A minute before adjika is turned off, add garlic and then lay out the contents in the jars. It is important to remember that the longer the paste is cooked, the richer the color will become.
Adjika from plums and cherry plums
You can prepare a spicy Georgian seasoning for dishes not only from plums, but also from cherry plums. Before cooking, be sure to prepare the fruit. For this, the pulp is separated from the seeds. Hot peppers and two heads of garlic are also prepared. Adjika is distinguished by its spices, so it is allowed to add any that you want. All ingredients are thoroughly mixed in a blender until smooth.
The resulting mass must be diluted with boiling water so that it looks like sour cream. All this is boiled for 15 minutes, after which it is sent to sterilized jars and tightened with lids.
Adjika cooked according to any of these recipes will definitely please and will become an excellent seasoning for any meat or fish dish.
Do you cook adjika plum according to the Georgian recipe?
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