Green adjika: recipe

Content

1 A little history
2 This needs to be taken into account
3 Green adjika recipes for every taste
4 Our advice

Russians owe adjika to the people of the Caucasus. There are many variations of this spicy, delicious sauce. The same applies to the color palette. Classic adjika should be green. The 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 herbs grown in the garden. Green adjika for the winter is an excellent addition to meat and fish dishes; it is used to prepare sauces, season soups, cabbage soup, borscht, and stewed potatoes. We will talk about different versions of green adjika and methods of preparation.

A little history

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

This needs to be taken into account

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

The ingredients are crushed until a homogeneous paste is obtained.
The use of herbs and vegetables with signs of rot is not allowed. Coarse stems are also removed.
It is advisable to turn chopped herbs and other ingredients into puree in any way. You can do this using an immersion blender or a regular meat grinder.
The seeds and membranes of bell peppers are removed due to their hardness. It can be cut into small pieces or pureed. The same applies to other vegetables or fruits that are added to adjika from greens. The stem of the hot pepper is removed, but the seeds can be left.
As for seasonings, any recipe can be varied, depending on preferences. Every 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 one.

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

When preparing dishes with the addition of spicy 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 delicious spicy seasoning. Each housewife adds her own twist, taking one of the options as a basis. We offer several recipes for preparing adjika, differing in ingredients and names.

Adjika “Fragrant”

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

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

How to cook

We thoroughly wash the greens, let them dry and chop them as finely as possible. Wash the greens, dry them on a paper towel and chop finely.
Peel bell and hot peppers, apples and cut them into slices.
We turn chopped vegetables and herbs into puree using an immersion blender.
Place the puree in a cup, add the rest of the ingredients, stir and let sit 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 preparation

Step one. Fill the hot pepper in the 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 peel from the garlic and wash it.
We wash the greens in several waters to get rid of contamination. First shake, then blot with a dry cloth.
Grind the prepared vegetables and herbs in a meat grinder. You can use a blender, then the mass will be more homogeneous.
Coriander needs to be crushed 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 capsicum (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, wash all ingredients especially carefully. After all, even a tiny grain of sand will render 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 consistency. Although some gourmets prefer the sauce in pieces. 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.

Prepare adjika according to the recipe not difficult:

After thorough washing, all greens are chopped with a knife and pureed with a blender.
Bell peppers, cleared of seeds and membranes, are added to the greens and continued to be chopped.
Then comes the turn of hot pepper and garlic.
When the mass becomes tender and homogeneous, it is salted and sugared. Lastly, add vinegar.

All that remains is to mix everything again and you can split it into jars.

Our advice

To make delicious adjika from greens, 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.
When cutting vegetables, do it with the window open to make it easier to breathe.
If the recipe contains tomatoes, then you need to remove the skins from them. This is easy to do if you first dip them in boiling water, then in ice water, adding ice cubes.
The right amount of salt preserves adjika from greens all winter, even in the refrigerator.

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