Content
All herbs are rich in vitamins. No wonder in many countries there is a tradition to use them at every meal, and always fresh. Among all the representatives of greens, parsley holds the record for useful properties. The unique vitamin and mineral composition of this spicy herb makes it simply irreplaceable in the daily menu. Low calorie content and the presence of almost all vitamins in considerable quantities are its main advantages. It contains 3 times more vitamin C than lemons, and much more vitamin A than carrots. The very high content of potassium and calcium makes it very useful for edema of any nature and dental problems. Only women in an interesting position should be treated with caution. It increases the tone of the uterus.
This healthy herb should be consumed daily. In spring, summer and autumn, this is no problem. Of course, in the cold season, you can buy parsley at the store. But will it be useful? To grow greens indoors, they are thoroughly fed with fertilizers, which contributes to the accumulation of harmful nitrates. And the price of it bites in the winter. Therefore, the best way out is to prepare it at the height of the season. Many dry parsley for the winter... It is good for dressing first courses and as a spicy addition to second courses, but in winter you want fresh herbs. It is in this form that it can be preserved. It is perfectly preserved in the composition of adjika. This traditional Caucasian dish has taken root in our country too. There are a lot of parsley adjika recipes for the winter. The main ingredients are herbs, hot peppers, garlic. Any addition makes this dish original and can greatly change its taste.
Green adjika
This is almost a classic recipe. The addition of bell pepper makes the preparation even more vitamin-rich. A pasty state will allow you to use such a dish both as a sauce for meat or fish, and as a spread on sandwiches.
To prepare it you will need:
- parsley greens - 1 kg;
- dill greens - 400 g;
- sweet pepper - 2kg;
- hot pepper - 16 pcs.;
- garlic - 400 g;
- vinegar 9% - 200 ml;
- salt - 4 tbsp. spoons;
- sugar - 8 tbsp. spoons.
The preparation process for this delicious condiment is simple. We sort out, my greens.
We send finely chopped greens to the blender bowl, chop well. We remove the washed bell pepper from seeds, cut it, add it to the herbs, continue to grind. Prepare garlic and hot peppers.
Grind the herbs together with garlic and hot pepper until puree. Now adjika needs to be seasoned with vinegar, salt and sugar. After thorough mixing, lay out the adjika in dry sterile jars. It is best to store rolled up jars in the refrigerator.
The following recipe contains quite a few celery leaves. And horseradish leaves will not only add spice, but also allow you to preserve parsley adjika for a long time.
Adjika with horseradish leaves
Not everyone likes the specific smell and taste of celery. But the benefits from it are enormous. Combined with the spicy flavor of horseradish leaves and lots of garlic and hot pepper, this hot seasoning goes well with meat.
To prepare it you will need:
- parsley and celery leaves - 1 kg each, petioles are not used in this recipe;
- hot pepper - 600 g;
- garlic - 200 g;
- dill - 200 g;
- horseradish leaves - 20 pcs.;
Season with salt and 9% vinegar to taste.
Grind thoroughly washed greens using a meat grinder or blender.
Cooking garlic and hot peppers. Grind with a blender and add to the herbs.
To prepare such an amount of hot peppers, you will have to wear rubber gloves, otherwise you can simply burn your hands.
Season the herbs with salt, mix well. We make a deepening in it, add a little vinegar, mix and be sure to taste it. If it suits us, after insisting, the jars of herbs can be rolled up for winter consumption or refrigerated and eaten immediately after preparation. Store the workpiece in a cool place.
In the following recipe, not the leaves are used, but the roots of horseradish. The pungency of the seasoning in this case increases, and the preservation improves. Sweet peppers and tomatoes added to parsley adjika for the winter significantly expand the scope of its application. This sauce can be served not only with meat, but also with vegetables, pasta, buckwheat, rice.
Adjika with tomatoes and horseradish
For cooking we need:
- sprigs of parsley and dill - 4 large bunches;
- garlic - 480 g;
- horseradish root - 6 pcs.;
- bell pepper - 20 pcs.;
- hot pepper - 40 pcs.;
- red tomatoes - 4 kg;
- salt and cane sugar - 8 tbsp each spoons.
Vinegar is added to taste. Its amount depends on the ripeness and sweetness of the tomatoes.
Greens and horseradish are well washed, dried, scrolled through a meat grinder with a fine nozzle.
Peel the garlic and both types of peppers, also grind them with a meat grinder. We do the same with tomatoes. We mix all the vegetables, add salt, sugar, season with vinegar to taste and pack in dry sterile jars. They can be covered with plastic covers. This parsley adjika should be kept in the refrigerator.
If tomatoes cannot be used for some reason, such a preparation can be made with tomato paste as well. It will have a richer flavor.
Adjika parsley with tomato paste
A lot of sugar and tomato paste will provide it with a pronounced taste, and a lot of garlic will not spoil it.
To prepare this blank, we need:
- parsley greens - 0.5 kg;
- garlic - 225 g;
- bell pepper - 0.5 kg;
- thick tomato paste - 1 kg;
- vegetable oil - 300 ml;
- sugar - 90 g;
- salt - 100 g;
- ground hot pepper - 3 tsp.
Wash the herbs, peeled garlic and bell peppers. Grind vegetables in a meat grinder or with a blender. Add all other ingredients and mix well. Such adjika is laid out in sterile jars and sealed with plastic lids. Store the product only in the refrigerator.
Delicious and healthy parsley adjika with various additives will enrich your menu. In winter, it will help cope with vitamin deficiencies. And the unique aroma of greenery will remind you of warm summer days.
