Green adjika for the winter: 13 delicious recipes for preparing blanks

The people who lived in the Caucasus were the first to create adjika. Then the spicy dish spread almost all over the world. Residents of many countries know and cook it. In Russia, many housewives also discovered for themselves and their families the taste of green adjika prepared for the winter. The product is easy to make, and it also keeps well. It is used as an appetizer for beer, strong alcoholic drinks, as an original sauce for the dinner table.

Green adjika - what kind of dish is this and what to serve it with

Adjika, like a spicy dressing, appeared in the Caucasus many centuries ago.The word translates as mixed s alt. The poor highlanders were not always able to purchase it in large quantities, as it was expensive. Having bought some s alt, the poor mixed it with hot spices, fragrant herbs. Used as a food supplement

Today, harvesting is popular in all CIS countries. After all, it is prepared simply and combined with any fish, meat dishes, vegetable stew. And the first courses with an appetizer become much tastier.

Recipes and cooking secrets

To make adjika really tasty, experienced chefs advise following these rules while cooking:

1. Vegetables choose only the most fleshy, bright. Then the dressing will have a rich color and a thick consistency.
2. Aromatic herbs, vegetables, fruits are thoroughly washed and spread on a clean towel.
3. Fruits, if necessary, peeled, cut.
4. Greens are also crushed.
5. Stalks and tails are removed from the berries.
6. In hot peppers, the seeds are not removed so that the taste of the workpiece becomes even sharper. All manipulations with this vegetable are carried out only with gloves, so as not to burn the skin of the palms.
7. Seeds and partitions are removed from sweet bell peppers.
8. S alt is used only rock. Small and iodized product causes vegetables to ferment.

The finished product is laid out in small-sized pasteurized containers, sealed with polyethylene lids poured with boiling water.

Open billet should be eaten in 1-2 days. After this period, her taste may become worse.

The classic green way

Cut sprigs of basil, parsley, peppermint, thyme, cilantro, tarragon are mixed. Combine with garlic, hot pepper, s alt, refined vegetable oil. If the dish is prepared in the evening, then it can be served for lunch.

Adjika "Green Fragrant"

Small pieces of cilantro, dill, celery, green sweet pepper, green sour apple are combined with garlic. The mass is pureed, s alt, vegetable oil, mustard seeds, suneli hops, wine vinegar are added. After half an hour, the dish is ready to eat.

From green gooseberries

Green gooseberries are passed through a meat grinder. Put s alt, garlic, tarragon, dill.

With Fiery Celery

S alt, ground black pepper, wine vinegar are added to pureed green sweet and bitter bell peppers, celery, garlic.

From apples

Apples without skin, carrots are rubbed on a coarse grater. Add onions, sweet bell peppers, green tomatoes, sunflower oil, s alt. Fruit and vegetable mix is subjected to heat treatment for 40-50 minutes.Garlic, apple cider vinegar are added 5 minutes before the end of the process.

From parsley

Leaves and roots of parsley, mustard seeds, thyme, chili pepper crushed, s alted.

With walnuts

Walnut kernels, garlic cloves, hot peppers are passed through a meat grinder. The mass is combined with coriander, fresh cilantro, s alt.

From green onions

To chopped green onions, parsley, tarragon, add ground allspice, s alt, garlic.

From green hot pepper

Hot pepper is crushed with a blender, purple basil, red ground pepper, s alt are added.

Green adjika for the winter "Abkhazian style"

Combine crushed chili, garlic, tarragon. Coarse s alt, vegetable oil are added to the mixture.

Georgian style

Boiled water is added to dry hot pepper, let it brew for a couple of hours. The soaked product is passed through a meat grinder with walnut kernels, garlic cloves, carrots, fresh cilantro. Suneli hops, mustard seeds, s alt, coriander are put in the mixture.

"Sharp Taste"

Sweet and bitter bell pepper, parsley, dill are crushed with a submersible blender. Mixed with s alt, wine vinegar. The mass is brought to a boil.

Green tomato adjika recipe

Green tomatoes are cut into 4 parts, covered with rock s alt, left at room temperature overnight. Drain the liquid in the morning. Tomatoes, hot peppers, carrots are passed through a meat grinder. The mass is mixed with vegetable oil, s alt, boiled for an hour. 5 minutes before readiness, finely chopped basil, parsley, dill, thyme are added.

Duration and storage conditions

The snack should only be stored on the bottom shelf of the refrigerator for no more than 2-3 weeks. Since the product is not subjected to pasteurization and heat treatment, it may ferment after the specified period.

Adjika is a tasty and he althy spicy dish.

After all, fragrant herbs contain many trace elements needed by the human body.

The dressing, prepared according to the technology, becomes like a paste-like green mass, usually of a homogeneous consistency. It is quite spicy in taste. The addition of walnuts, mustard seeds does not change the color of the mixture, but it acquires characteristic blotches.

Recommended