Green adjika: recipe

Content

1 A bit of history
2 This must be taken into account
3 Green adjika recipes for every taste
4 Our Tips

The Russians owe ajika to the inhabitants of the Caucasus. There are a great many options for this spicy delicious sauce. The same goes for the color palette. Classic adjika should be green. Russians, taking as a basis Caucasian recipes, not only traditional ingredients are added. In addition to walnuts and suneli hops, adjika can contain bell peppers, apples and greens grown in the garden. Green adjika for the winter is an excellent addition to meat and fish dishes, it is used to make sauces, season soups, cabbage soup, borscht, and stewed potatoes. Different options for green adjika and cooking methods will be discussed.

A bit of history

The word adjika means salt. In ancient times, this product was worth its weight in gold. The poor highlanders especially suffered from the lack of salt, since they did not have the means to buy it. But the owners of the sheep did not spare salt: thanks to this product, the animals drank a lot of water, gained weight well. To prevent the shepherds from taking salt for their needs, the owners mixed it with hot pepper. Common people at all times have been inventive. The shepherds, taking a little of the salt given out for the sheep, added it to a mixture of various green herbs. The result was a delicious spicy seasoning, which was called "ajiktsattsa" (salt mixed with something).

This must be taken into account

There are a number of principles that must be followed, regardless of which recipe for making green adjika for the winter is chosen:

The ingredients are crushed until a homogeneous pasty mass is obtained.
The use of herbs and vegetables with signs of rot is not allowed. Rough stems are also removed.
Chopped herbs and other ingredients are preferably mashed in any way. You can do this with a hand blender or a conventional meat grinder.
Seeds and partitions are removed from bell peppers due to their hardness. It can be cut into small pieces or mashed. The same applies to other vegetables or fruits that are added to adjika from herbs. The stalk is removed from the hot pepper, and the seeds can be left.
With regards to seasonings, any recipe can be varied, depending on preferences. Each housewife has the opportunity to experiment in the kitchen, making her own changes.
Adjika is usually prepared with rock salt. If it is not there, you can use any other.

Warning! Iodized and flavored salt is not suitable for adjika.

When preparing dishes with the addition of hot green sauce, you need to take into account the fact that the seasoning contains a lot of salt.

Green adjika recipes for every taste

As already noted, there are many recipes for a delicious spicy seasoning. Each housewife brings her own flavor, taking one of the options as a basis. We offer several recipes for making adjika, differing in ingredients and names.

Adjika "Fragrant"

This sauce has an extraordinary sweet and sour taste. It is a great addition to any meal. Moreover, its preparation takes only a quarter of an hour. What you need:

cilantro and dill - 2 bunches each;
celery - 1 bunch;
green bell peppers - 0.6 kg;
garlic - 6 cloves;
hot pepper - 1 piece;
green sour apple - 1 piece;
vegetable oil (unrefined) - 1 tablespoon;
hops-suneli - 1 pack;
table vinegar 9% - 2 tablespoons;
rock salt - 1 tablespoon;
granulated sugar - 2 tablespoons.

How to cook

We wash the greens thoroughly, let them dry and cut them as small as possible.Rinse the greens, dry on a paper towel and chop finely.
Peel the bell peppers, hot peppers, apples and cut them into slices.
We turn chopped vegetables and herbs into mashed potatoes using an immersion blender.
Put the puree in a cup, add the rest of the ingredients, mix and let it brew for 10 minutes.

Attention! We transfer green adjika only to sterile jars.

With hot pepper

Adjika from greens according to this recipe is prepared from the following products:

hot green pepper - 0.8 kg;
garlic - 15-20 cloves;
cilantro - 1 bunch;
purple basil - 30 grams;
fresh dill leaves - 2 bunches;
coriander seeds - 2 tablespoons;
coarse salt - 90 grams.

Step by step cooking

Step one. Pour hot pepper in pods with warm water for 5 hours. After that, take it out and dry it on a napkin. We select seeds from each pod.
Step two. Remove the husk from the garlic and rinse.
We wash the greens in several waters to get rid of pollution. Shake it first, then blot it with a dry napkin.
Grind the prepared vegetables and herbs in a meat grinder. You can use a blender, then the mass will be more homogeneous.
Grind the coriander in a mortar or coffee grinder.
Mix the green mass with coriander, salt, garlic, mix well and put in sterile jars.

Advice! If you add crushed walnuts, the seasoning will acquire a different, incomparable taste.

With walnuts

You will need:

walnuts - 2 cups;
cilantro - 2 bunches;
mint - 100 grams;
green peppers (hot) - up to 8 pieces;
parsley and dill - 1 bunch each;
tarragon - 3 tablespoons;
green basil - 200 grams;
garlic - 3 heads;
salt - 50 grams.

For winter preparations, all ingredients are washed especially thoroughly. After all, even a tiny grain of sand will make the green adjika unusable, and even harm your health. Finely chop the washed, dried components of the hot sauce and pass through a blender. According to the recipe, adjika should have a delicate texture. Although some foodies prefer the chunks of sauce. Add salt and mix well. Adjika with walnuts ready. Spicy seasoning for meat and fish dishes is stored in the refrigerator.

Important! The greens should be fresh, rich green, without yellowed leaves.

Another version of green adjika with walnuts:

Green adjika with parsley

This hot sauce is made from:

250 grams of parsley;
100 grams of dill;
0.5 kg of green bell pepper;
4 chili peppers;
200 grams of garlic;
Table vinegar 50 ml;
One tablespoon of salt;
Two tablespoons of sugar.

To cook adjiku according to the recipe not difficult:

After thorough rinsing, all the greens are chopped with a knife and mashed with a blender.
Peeled from seeds and partitions, bell peppers are added to greens and continue to grind.
Then comes the turn of hot peppers and garlic.
When the mass becomes tender and homogeneous, it is salted and sugar-coated. Vinegar is added last.

It remains to mix everything again and you can split it into jars.

Our Tips

To make delicious adjika from herbs, you need to know some cooking secrets:

The base of the sauce is hot pepper. It must be handled with care. Work only with gloves, otherwise burns cannot be avoided.
Engage in cutting vegetables with the window open to make it easier to breathe.
If the recipe contains tomatoes, then remove the skin from them. This is easy to do if you dip them first in boiling water, then in ice water, adding ice cubes.
The right amount of salt keeps adjika from greens all winter, even in the refrigerator.

Take the time to prepare different versions of green adjika. Since it is not heat-treated, all nutrients and vitamins are retained in the seasoning. This is, in fact, one of the healthiest foods for the winter.