Green adjika for the winter

s owe adjika to the inhabitants of the Caucasus. There are a lot of options for this spicy delicious sauce. The same goes for the color palette. Classic adjika should be green. The s, taking Caucasian recipes as a basis, add not only traditional ingredients. 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 a great addition to meat and fish dishes, it is used to make sauces, season soups, cabbage soup, borscht, stewed potatoes. We will talk about different versions of green adjika and cooking methods.

A bit of history

The word adjika means “salt”. In ancient times, this product was worth its weight in gold. The poor highlanders suffered especially 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. So that the shepherds did not take salt for their needs, the owners mixed it with hot pepper. The common people have always been inventive. The shepherds, taking a little of the salt given out for the sheep, added it to a mixture of various green herbs. It turned out to be a delicious spicy seasoning, which was called “adzhiktzatsa” (salt mixed with something).

This must be taken into account

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

1. The ingredients are ground until a homogeneous paste-like mass is obtained.
2. The use of herbs and vegetables with signs of rot is not allowed. Rough stems are also removed.
3. Chopped herbs and other ingredients are preferably mashed in any way. You can do this with an immersion blender or a regular meat grinder.
4. Bell peppers have their seeds and membranes removed 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 greens. The stalk is removed from bitter pepper, and the seeds can be left.
5. As for seasonings, any recipe can be varied, depending on preferences. Each hostess has the opportunity to experiment in the kitchen, making her own changes.
6. Adjika is usually prepared with rock salt. If not, you can use any other.

When preparing dishes with the addition of a 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 hostess brings her own zest, taking one of the options as a basis. We offer several recipes for making adjika that differ in ingredients and names.

Adjika “Fragrant”

This sauce has an unusual sweet and sour taste. This is a great addition to any meal. Moreover, its preparation takes only a quarter of an hour. What will be required:

• cilantro and dill – 2 bunches each;
• celery – 1 bun;
• green sweet pepper – 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

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

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

1. 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.
2. Step two. Remove the husk from the garlic and wash.
3. We wash the greens in several waters to get rid of pollution. Shake first, then blot with a dry cloth.
4. Grind prepared vegetables and herbs in a meat grinder. You can use a blender, then the mass will be more homogeneous.
5. Coriander must be ground in a mortar or coffee grinder.
6. We mix the green mass with coriander, salt, garlic, mix well and put in sterile jars.

With walnuts

You will need:

• walnuts – 2 cups;
• cilantro – 2 bunch;
• mint – 100 grams;
• green pepper (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 carefully. 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 gourmets prefer the sauce in pieces. Add salt and mix well. Adjika with walnuts is ready. Spicy seasoning for meat and fish dishes is stored in the refrigerator.

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.

Preparing adjika according to the recipe is easy:

1. After thorough washing, all greens are chopped with a knife and mashed with a blender.
2. Bell peppers, peeled from seeds and partitions, are added to the greens and continue to grind.
3. Then comes the turn of hot pepper and garlic.
4. When the mass becomes tender and homogeneous, it is salted and sugared. Lastly, pour in the vinegar.

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

Our advice

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

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

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