13 best recipes for making green adjika for the winter

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 prepare 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 keeps well. It is used as a snack for beer, strong alcoholic drinks, as an original sauce on the dinner table.

Green adjika - what is this dish and what to serve it for

Adjika, as a spicy dressing, appeared in the countries of the Caucasus many centuries ago. The word is translated as mixed salt. Poor highlanders could not always buy it in large quantities, since it was expensive. Having bought some salt, the poor mixed it with hot spices and aromatic herbs. Taken as a food supplement.

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

Recipes and cooking secrets

To make adjika really tasty, experienced chefs advise you to follow these rules during cooking:

1. Vegetables are chosen only by the fleshy, brightest. Then the dressing will have a rich color and thick consistency.
2. Fragrant herbs, vegetables, fruits are thoroughly washed and laid out on a clean towel.
3. The fruits, if necessary, are peeled and cut.
4. Greens are also crushed.
5. The stalks and tails are removed from the berries.
6. In hot peppers, seeds are not removed to make the taste of the workpiece 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. Only stone salt is used. A small and iodized product causes vegetables to ferment.

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The finished product is placed in small sterilized containers, sealed with polyethylene lids doused with boiling water.

An open piece should be eaten in 1-2 days. After this period, its taste may deteriorate.

The classic way from greens

Cut sprigs of basil, parsley, peppermint, thyme, cilantro, tarragon are mixed. Combine with garlic, hot pepper, salt, refined vegetable oil. If cooked in the evening, it can be served for lunch.

Adjika "Green fragrant"

Small particles of cilantro, dill, celery, green sweet pepper, green sour apple are combined with garlic. The mass is puréed, salt, vegetable oil, mustard seeds, hops-suneli, wine vinegar are introduced. In half an hour, the dish is ready to eat.

Green gooseberry

Berries of green gooseberries are passed through a meat grinder. Put salt, garlic, tarragon, dill.

With celery "Fiery"

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

From apples

Apples without peels, carrots are grated on a coarse grater. Add onions, bell peppers, green tomatoes, sunflower oil, salt. The fruit and vegetable mix is ​​cooked for 40-50 minutes. Garlic, apple cider vinegar are added 5 minutes before the end of the process.

Parsley

Parsley leaves and roots, mustard seeds, thyme, chili are chopped and salted.

With walnuts

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

From the arrows of green onions

Add ground allspice, salt and garlic to chopped green onions, parsley, tarragon.

Green hot pepper

Hot peppers are ground with a blender, purple basil, red ground pepper, salt are introduced.

Green adjika for the winter "Abkhazian"

Combine chopped chili peppers, garlic, tarragon. Coarse salt and vegetable oil are added to the mixture.

"In Georgian"

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. Hops-suneli, mustard seeds, salt, coriander are put into the mixture.

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"Spicy taste"

Sweet and bitter bell peppers, parsley, dill are chopped with an immersion blender. Mix with salt, wine vinegar. The mass is brought to a boil.

Green tomato adjika recipe

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

Duration and storage conditions

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

Adjika is a tasty and healthy spicy dish.

After all, aromatic herbs contain many trace elements necessary for the human body.

The dressing, prepared in compliance with the technology, becomes like a pasty green mass of usually uniform consistency. It tastes quite spicy. Adding walnuts, mustard seeds does not change the color of the mixture, but it acquires characteristic blotches.