I-Adjika esuka kwi-pepper yaseBulgaria

I-recipe eRussified ye-original ye- Abkhazian sauce ihlala isekelwe kwinani elikhulu leetamatato elalikhupha i-thermonuclear sharpness. Njengengxenye yale recipe, isabelo seengonyama se-Adzhika siya kuba sepilisi yeBulgaria. Unokutshintsha umxholo wepilisi elishisayo ngokwengqiqo yakho, ngokusekelwe kwiminqweno yakho, kwaye kuphi kwaye uza kuyisebenzisa njani i-sauce elungiselelwe.

I-Adjika esuka kwi-pepper yaseBulgaria ebusika

Ukongeza kwi-pepper e-sweet, isiseko se-ayahika kunye kunye neetamatisi, kodwa ngenxa yokuba le sauce ibonakala ngokugqithisa okufutshane kwaye ifanelekile njengengxube ye-pizza sauce kunye ne-ketchup eyenziwe.

Izithako:

anyanisi - 45 g;
igalikhi - amazinyo amathathu;
utamatisi - 440 g;
i-pepper e-sweet - 320 g;
ipilisi eshushu - ukunambitha.

Ukulungiselela

I-pepper enotshayo ishisa phezu komtshini wokutshisa kuze kube yilapho i-peel yayo isundu. Beka i-pepper ebhokheni kunye nomtya, vumela ukuba baqhube ngaphantsi kobungqina bobushushu babo ngemizuzu embalwa, ukuze banokucocwa lula. Okwangoku, unqumle ngokukhawuleza i-peel yeitamatisi kunye ne-blanch. Susa i-peel, uthinte iziqhamo ngokungaqhelekanga uze ubathumele epanini kunye neengcezu ezinobuncwane obomnandi, i-anyanisi kunye nama-clove e-garlic. Gweba inani elifunekayo lepilisi elitshisayo kwaye uyifake kwi-sauce. Ngoku kupheka nje ukuba ubilise i-Adjika kwi-pepper yaseBulgaria malunga nemizuzu engama-20 kwaye unako ukuwuthululela i-sauce phezu kwamathanga angenayo.

I-Adjika kwiipulo kunye neentsimbi ze-pepper

I-Adzhika engcolileyo ayifanelekanga ukunqanda, kodwa ifanelekile ukugcina kwifriji. Ekubunjweni kwayo, akukho nato utamatisi, kodwa kukho izixhobo ezinjalo ezingabonakali kwi-adzhiki, njengama-apulo kunye neeqathi.

Izithako:

Ipepper yaseBulgaria - 1.4 kg;
ipepper eshushu - 230 g;
izaqathe - 280 g;
ii-apula - 280 g;
igalikhi - 235 g;
cilantro eluhlaza;
ioli yemifino - 480 ml.

Ukulungiselela

Ukulungiselela kuthatha ubuncinci bexesha, kodwa ukulungiselela zonke izithako ozifunayo ukucima i-pepper ecolile kunye nentshisayo ukusuka kwimbewu, susa umgca ophezulu kunye neeriti kwiipulo. Ngoku ke usike zonke izithako ezilungiselelwe kwiinqununu ezinkulu kwaye udlule kwi-grinder yenyama kunye namazinyo e-garlic kunye nemifuno. Hlanganisa i-sauce kunye neoli yezolimo, ubeke kwiindawo zokugcina izitya kunye nevenkile evuliwe kwisiqhamo.

I-Classical Abkhazian Adzhika kunye nephepha laseBulgaria

Nangona i-classical Abkhaz azhika ityuwa, i-garlic kunye netyuwa yelitye, kunokwenzeka ukuyipheka ngokudibanisa kwepilisi enomnandi ukwenzela ukuba unciphise intle.

Izithako:

i-pepper eshushu - 190 g;
Ipepper yaseBulgaria - 310 g;
Imbewu ye-cilantro, i-chabera, i-dill, i-basil-nganye i-10 grams;
ama-walnuts - 55 g.

Ukulungiselela

I-azhika enjalo eluhlaza ikulungele ukupheka kumdaka, kuqala ukuhlambulula yonke imbewu ibe yi-powder, ize yongeze iinqutyana ize iguqulwe ibe yincinci, kwaye ekupheleni kwayo, ibeke ipilisi eshisayo neyomnandi. Emva kokuba ubunzima buba ngaphezulu okanye buncinci obufanayo, qhawula i-sauce ngetyuwa kwaye uthumele kwisitya esicocekileyo sokugcina.