Грузинская настоящая домашняя аджика от Грузинки. Мегрельская , Абхазкая. Georgian adjika

350 grams of fresh hot red pepper (but the final weight after drying and cleaning will be 150 grams). So, in fact, immediately before cooking, it will be 150 grams. 150 grams of garlic (the garlic should always be the same as the pepper) 2 heaped tablespoons of utskho suneli (also known as blue fenugreek) 2 tablespoons of ground dried cilantro (coriander) 2 tablespoons of zaprana (Imeretian saffron) 2 tablespoons of salt. String the fresh peppers by the stems on a needle and thread. Make "beads" and dry them on the balcony for about 10 days, in the shade, out of direct sunlight. The final weight should be about 40 percent. So, I took 350 grams of fresh pepper and dried it until it weighed 200 grams. Remove the seeds. You'll end up with 150 grams. Grind the peppers in a meat grinder with a medium sieve, grind the garlic, add the dry spices and salt. Mix. Grind the entire mixture twice more. P.S. If you bought dried peppers in pods, pour boiling water over them and place something like a plate or board under the water. Otherwise, they'll float to the surface because they're dry. Let them sit for about 2 hours, then drain and remove the seeds.