Being essentially just a free fantasy on the theme of traditional adjika, dogwood adjika combines all the significant characteristics of this classic seasoning. There is a rich aroma, and a bright spicy taste of fresh herbs, garlic, hot peppers and spices, for which any good adjika is famous, only the base is more delicate - fruity.
Light natural acidity of dogwood berries gives adjika a special, unique charm. Its juicy, seductive "berry" taste and noble ruby color are always in the center of everyone's attention. Moderately spicy and spicy, dogwood adjika goes well with meat dishes and poultry, and can also be used as a seasoning and as an independent snack. Try it!
Prepare ingredients according to the list.
Rinse dogwood fruits, sort out and dry.
Rub the berries through a coarse mesh sieve, separating the flesh from the seeds. In ripe fruits, the pulp is soft and this process is easy, therefore, it is advisable to use ripe or even slightly overripe fruits to prepare adjika.
If the fruits of the dogwood are hard and they are far from ripeness, there is also a way out. Just pre-freeze the dogwood by placing the fruits in the freezer for 5-8 hours, and defrost the adjika before cooking. Having thawed, the berries will soften. This method of preparing dogwood is not the fastest, but with it you will save a maximum of vitamins.
Another option, less gentle, but faster, is to put the dogwood in boiling water and boil it at a low boil for 10-15 minutes.
Chop finely and mix the rest of the adjika ingredients: garlic, hot peppers and fresh herbs.
Add 2 generous pinches of salt and dried herbs to the resulting mixture. Grind the ingredients in a mortar or blender until a thick, homogeneous mixture is obtained.
Combine dogwood pulp and spice mixture. Mix everything thoroughly. Add more salt and spices to taste, if desired.
Without being subjected to heat treatment, adjika remains "alive", saturated with vitamins. In a sealed and sterile container in the refrigerator, such adjika can be stored for several weeks.
In order to increase the shelf life of adjika up to 3-4 months - add to the resulting "live" adjika olive oil, salt (in such an amount that the adjika is slightly salty to taste), sugar, wine vinegar to taste and bring the mixture to a boil. As soon as the adjika boils, turn off the heat and pour the adjika into sterilized jars, close with sterilized lids and wrap until cool. Store chilled adjika in the refrigerator.
Another Alternative option blanks - freezing of individual components of adjika. If the capacity of the freezer allows, just freeze the dogwood and a few hot peppers in portions. So, regardless of the season, it will be possible to prepare a fresh portion of "live" adjika from dogwood, simply by adding garlic, spices and fresh herbs.
Adjika from dogwood is ready! Bon Appetit!
Step 1: prepare the dogwood.
We sort out the dogwood, separately set aside the crumpled and spoiled fruits. Attention: you do not need to use unripe dogwood to make the sauce. Remove the leaves and stalks remaining after harvesting. Then we transfer the fruits to a colander and rinse them well under running water... Then we transfer the dogwood to a saucepan and pour water at room temperature into this container so that the liquid slightly covers our ingredient. We put this container on medium heat and cover it with a lid. When the water in the container boils, reduce the heat, half open the lid from the container and cook the dogwood for 15 minutes over very low heat. Water should not boil while boiling berries so that they do not burst. After - turn off the burner, and remove the container from the stove. Then we drain the liquid from the pan through a colander into a separate bowl, and transfer the fruits to a clean container and let them cool slightly. After that, put the dogwood berries in a sieve and grind well with a tablespoon. There should be little waste - no more than 1/4 of the volume, therefore, after we have grated the berries, you can still manually sort through the fruits and separate the seeds from them. Attention: You should not throw away the bones, as you can cook delicious compote from them.
Then the resulting dogwood puree, together with the liquid remaining after cooking the fruits, again pour into a saucepan and put on a small fire. Bring to a boil and cook for another 1-2 minutes. The consistency of the sauce should be such that it is not liquid, but resembles sour cream. Then we remove the container from the heat and turn off the burner. Step 2: prepare the garlic.
We shift the cloves of garlic to cutting board and, pressing on them with the handle of a knife, remove the husk from the vegetable ingredient. Then, using a garlic maker, grind the garlic cloves and transfer them to a separate plate. Attention: if desired, you can mince the garlic with kitchen knife.
Step 3: prepare the dill greens.
We sort out the dill greens and rinse them under running water. Lightly shake it off of the water and transfer it to a cutting board. Using a knife, finely chop our ingredient and transfer to an empty bowl. Step 4: prepare the cilantro greens.
Fresh young cilantro is great for our sauce, as it not only gives the sauce a specific taste, but also enriches it with vitamin C. We wash the leaves of the ingredient under running water and, after shaking them off the water, put them on a cutting board. Using a kitchen knife, finely chop the herbs and transfer to a bowl with chopped dill. Step 5: prepare the black peppercorns.
Put the peppercorns in a mortar and grind it well until it becomes a homogeneous fine crumb. Attention: ground black pepper can also be used, but it is better to grind it yourself before making the sauce, so it will be much more aromatic. Step 6: prepare the dogwood sauce.
Put chopped garlic, dill and cilantro into a container for hot dogwood puree, salt and pepper and, using a tablespoon, mix all the ingredients until smooth. Still hot dogwood sauce, carefully pour into a clean sterilized glass jar and tightly close the dishes with a nylon lid. Attention: so that our seasoning does not ferment, it must be stored in a clean, sterilized glass containers... To do this, wash the jar well with baking soda. Then we rinse the dishes with warm running water and pour boiling water over it from the kettle. When the sauce has cooled to room temperature, put the jar in the refrigerator. Step 7: Serve the dogwood sauce.
Dogwood sauce goes very well with meat and fish. And by itself, spread on lavash, it is very tasty. Barbecue meat marinated in dogwood sauce will be very tender and tasty.
But before serving the sauce to the table, we take it out of the refrigerator and pour it into a small bowl so that you can enjoy it with various dishes. Good appetite! If the sauce will be stored long time, then you do not need to add garlic to the dressing.
You can add a little wine vinegar to the sauce, this ingredient will help to better preserve the dressing.
You can also store the sauce in clean, sterilized bottles with screw caps. Refueling in such bottles is stored in the refrigerator for a very long time and does not deteriorate.
If you have a blender, then use this electric appliance to grind garlic, parsley and cilantro. To do this, just put the herbs, peeled garlic in a blender container and turn on the electrical appliance for a few seconds. It is better to grind all the ingredients to a mixture with a coarse fraction, that is, pieces of all components should be distinguishable.
The dogwood sauce should turn out to be distinctly sour, spicy and salty at the same time, so you don't need to add sugar to this seasoning.
Have you ever wondered what they are made of? Modern technologies let you make them literally out of nothing! And we can only hope that natural products were used.
How different is the sauce, cooked with my own hands and full confidence that only what you put in it is exactly used. I suggest trying to make a delicious, healthy spicy dogwood sauce for the winter according to our recipe. In general, it will be just a gift for lovers of sauces.
The homeland of this spicy seasoning, of course, is the Caucasus, it is there that dogwood grows in abundance. And they also appreciate and treat everyone with awe spicy herbs, they are a must in the everyday menu of Caucasians. Perhaps this is precisely the reason for their longevity.
But even if we are not mountain dwellers, we still have the opportunity to make great dogwood sauce at home. Fortunately, today dogwood can be bought on the market, and there are no problems with a variety of herbs either.
So let's cook!
Ingredients:
- dogwood - 0.5 kg,
- mint - 10-15 leaves,
- ground coriander - 1.5 teaspoon,
- ground chili pepper - 0.5 teaspoon,
- garlic - 2-3 cloves (large),
- cilantro - 2-3 branches (optional),
- apple cider vinegar - 1 tablespoon,
- vegetable oil - 1-2 tablespoons,
- sugar and salt to taste.
Only ripe berries are suitable for making a delicious sauce. When buying, make sure the dogwood is not too hard. You can even use overripe, if only not spoiled.
We sort out the purchased berries and then put them in a colander. We rinse well under running cold water.
Pour some water into a saucepan and let it boil. V hot water place the dogwood berries. We begin to boil them over very low heat. 
In five to ten minutes, the berries will become very soft, which, in fact, was what we needed. We take a fork and check how much the dogwood lends itself to grinding. The pulp should easily come off the stone.
Next, we need any in a convenient way separate the pulp from the seeds. We use a large sieve or do it directly with our hands. It is very important not to miss a single bone. We interrupt the selected pulp with a blender and get a homogeneous, bright cornelian mass. 
Now we are preparing the hot seasoning. Finely chop the mint, pass the garlic through a press, put it in a bowl. Add coriander, hot red pepper, vegetable oil and apple cider vinegar to this. Mix, add salt and sugar. 
We shift the hot seasoning into the cornel mass. Mix and lightly interrupt with a blender. We taste and add everything to our own taste. 
We transfer to a saucepan and put on a small fire. We boil for 10 minutes and our magnificent dogwood sauce is ready for the winter. 
It remains to put it in sterile jars and roll up the lids. 
Very tasty for barbecue and even just spread on bread! I advise you to pay attention to the cooking recipe, perhaps you will also like this option.
Chrysanthemum
Georgian cuisine treats dogwood with respect. Dogwood produces very delicious sauces with a delicate and pleasant aroma, with a slight tart sourness, which is very popular with all gourmets. Dogwood fruits are so curative that Georgians call him a mighty doctor and make all kinds of delicacies out of him. Along with a huge assortment of Georgian sauces, dogwood sauce deserves a prominent place along with tkemali sauce and adjika. Summer-autumn is the time when the dogwood ripens, and just at this time it is time to harvest it.
For the sauce you will need:
- 700 grams of dogwood;
- Water - half a glass;
- 1/2 teaspoon of cilantro seeds;
- 1-2 cloves of garlic;
- Dry suneli (a mixture of dried spices);
- Half a teaspoon of capsicum;
- Greens and salt to taste.
The first option for making dogwood sauce:
- Rub very ripe dogwood fruits through a colander.
- Add chilled boiled water, chopped cilantro seeds, paprika, garlic, crushed with salt.
- Pour dry suneli, chopped cilantro and dill there and mix everything thoroughly.
Dogwood sauce (second option).
For the sauce you will need:
- 500 grams of dogwood;
- 1-2 cloves of garlic;
- 3-4 sprigs of cilantro;
- Capsicum;
- Salt.
Second cooking option:
- Go through the ripe dogwood, rinse, put in a saucepan, fill with water so that the water covers the berries and cook for 10-15 minutes.
- After that, rub everything through a sieve together with the broth.
- Add crushed coriander greens, paprika, garlic and salt to the resulting puree mass.
- Mix everything thoroughly.
The sauce itself is considered universal, ideal for both poultry, meat and fish dishes, as well as many salads and side dishes. It can be used both hot and cold. For the dogwood recipe any will do- cultured or wild. This sauce is also made for long-term storage and is hermetically sealed in jars or bottles.
Now the dogwood season has begun. And I harnessed myself - jam, compotes and, of course, delicious dogwood sauce for meat and fish. In general, to say that it is delicious is to say nothing ... This sauce usually does not live up to winter in our country. My sperm whales crush him with spoons for a sweet soul) And he also looks very beautiful on the table. The color is delicious. And while preparing the sauce, we kill two birds with one stone at once - we get the sauce and a fragrant sour compote.
Ingredients:
For 4 kg of dogwood - about 10 tablespoons. granulated sugar and 2-3 tbsp. salt.
So, put a large pot of water on the fire. During this time, the dogwood was well washed. It is good when the dogwood is ripe, large with juicy pulp.
Dip the dogwood in boiling water so that the water covers the berries. We boil the berries for 10-15 minutes.
Carefully, so as not to burn yourself, pour the water into another pan. So much for the compote, just add sugar to taste)
Place the colander in a large bowl. Berriesput a little in a colander
and we crumple them with a good wooden one! crush.
After that, the most tedious part of the job begins. You need to put on rubber gloves and, taking the crumpled gruel into a handful, remove the bones from it, and the pulp, already pitted, into a separate deep saucepan. And so we process the whole dogwood.
The hardest part is behind - the bones are removed, the pulp is in a separate saucepan. We put a saucepan with pulp on medium heat and, stirring continuously with a wooden one! spoon, boil. Need to evaporate excess moisture... The sauce should be thick.
In the process of boiling, pour sugar and salt into the sauce. I would like to draw your attention to the fact that salt and sugar are a matter of taste here, i.e. in the recipe, I gave the amount of salt and sugar that suits my taste. Taste when adding salt and sugar in order to catch the flavor you like.
By the way, during the cooking process, the sauce splashes, so you need to constantly stir, remove clean towels, dishes around and put on an apron.
The sauce has thickened - you're done. We are waiting for it to cool down. We put it in jars and put it in the refrigerator.
I have tried dogwood sauce in restaurants and with other housewives, but the one that I cook tastes much better. You could rub the dogwood through a sieve, but then it will be like puree. And I like the fact that there are whole pieces of pulp in the puree.
Before serving, put the sauce in a gravy boat and sprinkle with finely chopped basil or dried mint.
You are welcome to the table!))
P.S. From 4 kg of dogwood with seeds, 2 kg of sauce is obtained.
