Medium spicy green pepper adjika. Green adjika

Traditional Abkhazian adjika is prepared on the basis of hot pepper, garlic, salt and herbs. We suggest not being limited to the classics alone with such a variety of ingredients for burning seasoning. Check out our easy proven recipes!

How to cook adjika: 3 rules

1. In order for the color of adjika to be saturated and the consistency to be thick, choose the brightest and most fleshy vegetables.

2. It is better to use rock salt, since it is sodium chloride in its pure form that is a powerful preservative, and iodized salt can cause fermentation and softening of vegetables.

3. Hot pepper unpeeled from seeds gives a special spicy taste to adjika. If the seed pods are removed from the pods, the taste of the sauce is milder. And don't forget to use rubber gloves so you don't get pepper burn!

Green adjika

Business card of Abkhazia. Such adjika is served with many dishes and, of course, with lamb roasted on a spit.

What do you need:

• 6-8 large bitter green peppers
• 1 head of garlic
• 1 bunch cilantro
• 1 tbsp salt

How to cook green adjika:

1. Cut the pepper into small pieces without peeling the seeds.

2. Grind the pepper with garlic in a mortar or mince several times.

3. Add salt, mix and leave to infuse for 15-20 minutes.

Russian adjika "Spark"

To borscht, salted bacon with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even dressings for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 tbsp salt (to store adjika for more than 1-2 months, double the amount of salt)

How to cook Russian adjika "Spark":

1. Cut the stalks from the tomatoes, peel the peppers from the core, garlic - from the husk.

2. Pass tomatoes, sweet and hot peppers, parsley root and garlic through a meat grinder.

3. Add salt, stir and leave under a closed lid at room temperature for two days, stirring occasionally.

4. Arrange in sterilized jars, store in the refrigerator.

Hot adjika with basil

Sharp! Very sharp! Even sharper! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp salt

How to cook hot adjika with basil:

1. Cut the stalks off the peppers, do not remove the seeds.

2. Rinse and dry the greens.

3. Pass all the ingredients together with salt through a meat grinder 4–5 times to make the mass as homogeneous as possible.

4. Transfer adjika to a glass or enamel bowl and leave at room temperature for 4 days.

5. Then spread in clean jars and store in the refrigerator.

Walnut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Delicate pleasant aroma, thick texture and rich spicy taste - that's what makes adjika real!

What do you need:

• 500 g tomatoes
• 400 g walnuts
• 200 g red bell pepper
• 3 heads of garlic
• 2-3 hot peppers
• 1 bunch cilantro or parsley
• 4 tbsp refined sunflower oil
• 2 tbsp vinegar 9%
• 1 tsp salt

How to cook walnut adjika:

1. Remove seeds from bell pepper, wash and dry greens.

2. Cut the stalks off the tomatoes.

3. Grind tomatoes, peppers, garlic, nuts and herbs in a blender or pass through a meat grinder twice.

4. Add sunflower oil, vinegar and salt to the finished mass.

5. Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

A recipe from Siberia is quite capable of competing with hot sauces from sunny Abkhazia. The basis of the gorloder is a vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 tsp salt
• 1 tsp Sahara

How to cook gorloder, or Siberian adjika with horseradish:

1. Grind tomatoes, garlic and horseradish in a meat grinder.

2. Combine all ingredients, add salt and sugar, mix.

3. Arrange in sterilized jars, roll up.

Adjika from bell pepper

If fiery seasoning is not to your liking, make a lighter version of this sauce with sweet and sour flavor and light peppercorns. Such adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toasted toasts.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4-6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp Sahara
• 1 tbsp salt

How to cook adjika from bell pepper:

1. Peel the seeds from the sweet pepper.

2. Pepper, along with garlic and hot pepper, pass through a meat grinder.

3. Add salt, sugar, vinegar, mix and leave to infuse for 3-4 hours.

4. Then put into sterilized jars and store in a dark, cold place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce a more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

1. Peel and chop all vegetables together with herbs in a blender or meat grinder.

2. Add salt and sunflower oil.

3. Bring to a boil and cook on the slowest fire for 2.5 hours.

4. Transfer to sterilized jars and roll up.

Adjika with plums

Delicate and soft adjika with plums goes well with game, boiled potatoes and baked vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose not sweet and even sour plums)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp tomato paste
• 100 g sugar
• 2 tsp vinegar 9%
• 2 tbsp salt

How to cook adjika with plums:

1. Peel the bell peppers from the seeds, plums from the pits.

2. Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

3. Put the chopped ingredients in a saucepan, add tomato paste, salt and sugar.

4. Bring to a boil and cook, stirring, over low heat for 30-40 minutes.

5. 2 minutes before the end of cooking, add vinegar.

6. Transfer the finished mixture to sterilized jars, roll up, turn over and leave it until it cools completely.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin - an unusual and at the same time unobtrusive aroma. Light, spicy, moderately spicy, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onion
• 1 lemon
• 1 head of garlic
• 1 bunch basil
• 1 bunch cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 tsp salt

How to cook baked pumpkin adjika:

1. Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut pumpkin and onion into pieces of any size.

2. Wrap the pumpkin, onion, apples and peppers in foil, bake at 200°C for 35 minutes. Then peel the apple and pepper from the skin.

3. Grind all baked vegetables in a blender.

4. Grind garlic, lemon and herbs in a blender into a homogeneous mass.

5. Combine vegetables with lemon dressing, mix and serve immediately.

Pickled cucumber adjika

Leftover pickles from last year's stocks? Make hot sauce out of them! The beauty of the recipe is that this adjika can be made at any time in haste.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 tbsp tomato paste
• 2 tbsp refined sunflower oil
• apple cider vinegar - to taste
• 1 pinch ground black pepper
• 1 pinch red ground pepper

How to cook adjika from pickled cucumbers:

1. Peel and grate cucumbers or chop in a blender. If there is too much liquid, drain.

2. Pass the garlic through a press.

3. Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

4. Stir and leave in the refrigerator for 1-2 hours.published

Natalie Lissy

P.S. And remember, just by changing your consumption, we are changing the world together! © econet

Caucasian cuisine is known all over the world. A special place in it belongs to the use of various spices and seasonings. A place of honor among them is occupied by green adjika, the recipes of which we will consider below. This hot and spicy mixture, which consists of pepper and herbs, perfectly reveals the taste of any dish, giving it a piquancy. Caucasians always put a piece of their soul into national dishes, so the delicacies they cook are distinguished by an incomparable taste.

The history of green adjika

According to legend, in the old days, salt was a luxury for shepherds, it was given out solely to be mixed with sheep feed. Cattle, after such a meal, consumed water with double strength, thus increasing their weight for slaughter. But since the shepherds also wanted to have a tasty meal, they stole salt and mixed it with hot pepper, and then added suneli hops and greens to this mixture. So a new seasoning appeared - ajiktsattsa. Nowadays, it is known under a different name - green adjika. The recipe for its preparation has not changed much since then.

cooking secrets

In order for the seasoning to turn out spicy and original, you must follow some rules:

1. To get a rich green color and a thick consistency, it is recommended to choose bright and juicy vegetables.
2. Salt is used rock, because it is such a product that is a strong preservative. Iodized salt can cause fermentation.
3. For spiciness, hot peppers are used along with seeds. If they are removed, the taste will be softer. It is recommended to use gloves when preparing this dish, as peppers can cause burns.

What should be the classic Caucasian adjika

The classic recipe for this seasoning is simple, but at the same time requires some effort from the cook. It is prepared using a hard stone pestle, which is used to grind salt, herbs and other ingredients. Peppers should be smoked, with a special flavor. Highlanders used to dry it over the hearth in the house, so it absorbed the smell of smoke. Real Caucasian green pepper adjika is used in limited quantities, as it turns out to be very spicy.

Classic recipe

Ingredients:

• 150 g basil;
• 170 g of parsley and dill;
• 100 g mint;
• 170 g cilantro;
• tarragon and thyme optional;
• 4 heads of young garlic;
• 4 pods of green hot pepper;
• 2.5 tablespoons of salt;
• 3 tablespoons of nut or olive oil.

This green adjika is prepared without cooking. First, all the herbs are washed well, the garlic is peeled, the tails are cut off the pepper, leaving the seeds in place. Next, all components are thoroughly ground with a blender. Then salt and oil are added to the greens. The mass is transferred to a sterile container and placed in a cold place. This green adjika in Abkhazian style can be consumed the very next day. It is also often added to chakhokhbili, first, second courses and salads, eaten with meat and fish.

A simple recipe for winter adjika

Ingredients:

• 260 g parsley;
• 110 g dill;
• 400 g sweet;
• 5 hot green peppers;
• 210 g of garlic;
• 45 g of vinegar;
• 10 g of salt;
• 25 g sugar.

This green adjika for the winter is prepared quickly. According to the recipe and the indicated proportion of the components, the output should be about 800 g of seasoning. First you need to purchase freshly picked greens and garlic, this also applies to peppers. Herbs are washed and cut into centimeter strips. They are ground in a blender for one minute. It is recommended to select the medium speed mode. Bulgarian pepper is broken into pieces and sent to the greens, again grinding the contents at the same speed for one minute. All this is done so that adjika acquires a uniform consistency. If you grind everything at once, the vegetables will drain quickly and the dish will turn out watery. Hot pepper is used together with seeds, garlic is peeled, sent to the main mass and continues to be crushed. Salt and sugar, vinegar are put in the mixture and kneaded for about one minute. Further, green adjika, made for the winter, is poured into pre-prepared jars and rolled up. Store the product in a cold place.

Adjika with nuts

Ingredients:

• 6 green bell peppers;
• 3 hot green peppers;
• 70 g of garlic;
• 4 leaves of basil;
• 120 g of walnuts;
• 5 g salt;
• 25 g of vinegar;
• 0.5 teaspoon of suneli hops;
• 65 g parsley.

This spicy Abkhaz green adjika will complement any meat dish. Instead of parsley, you can take cilantro, dill. Sweet peppers are removed from the seeds and cut into plates, the greens are washed, the garlic is peeled. All this is ground in a meat grinder or chopped in a food processor (if available). Salt and spices, vinegar, chopped nuts and vegetable oil are added to the mixture as desired. All mix well and transfer to a container for storage. You can store the seasoning in the cold for two weeks.

green tomato adjika recipe

Ingredients:

• 2 kg of green tomatoes;
• 2.5 kg green bell pepper;
• 540 g hot pepper;
• 45 g green onions;
• 5 cloves of garlic;
• 400 g of vegetable oil;
• 400 g of vinegar;
• 180 g of sugar;
• 170 g of salt.

This recipe is one of the most popular. All components are ground in a meat grinder and boiled for one hour. Then add salt, vinegar, oil and sugar, continue to cook for twenty minutes over medium heat. Ready adjika is poured into jars that have previously been sterilized and rolled up.

Spicy green tomato adjika

Ingredients:

• 3 kg of green tomatoes;
• 1 kg of green bell pepper;
• 9 cloves of garlic;
• 5 hot peppers;
• 1 glass of vinegar;
• 370 ml of vegetable oil;
• half a glass of salt.

This green tomato and garlic adjika has an incomparable aroma and aftertaste. To prepare the seasoning according to this recipe, the vegetables are first washed and chopped in a meat grinder. The resulting mass is boiled for about an hour on low heat. Then minced garlic, oil, salt and vinegar are added and boiled again for twenty minutes. The hot mixture is poured into sterile jars and rolled up, cooled and put away for storage.

Green adjika with apples

Ingredients:

• 4.5 kg of green tomatoes;
• 1 kg of sweet green pepper;
• 0.5 kg of carrots;
• 3 heads of garlic;
• 2 large bitter green peppers;
• 1 cup chopped green onions;
• 1 cup chopped parsley and dill;
• 1 cup of sugar;
• 1 glass of vegetable oil;
• half a glass of salt;
• 0.5 kg of apples;
• 2 zucchini;
• 1 glass of apple cider vinegar.

Preparing green adjika, the recipe of which we are considering, is easy, but time-consuming. To begin with, the tomatoes are cut into slices, salted and set aside for five hours so that the bitterness is gone. Grind apples, zucchini, carrots, peppers and onions in a blender. Prepared tomatoes are added here and cooked for about one hour over medium heat. Then chopped garlic and herbs are added, as well as hot peppers and continue to cook for another half hour. Then vinegar, oil are poured in, sugar and salt are added, and boiled for about ten minutes. After that, adjika is placed in sterile jars and rolled up.

Georgian adjika

Ingredients:

• 160 g cilantro;
• 50 g parsley;
• 60 g celery;
• 3 chili peppers;
• 1 heaping tablespoon of dill seeds;
• 2.5 tablespoons whole coriander;
• 2 heads of garlic;
• 4 tablespoons of salt.

Greens are washed and passed through a meat grinder twice along with other components. All spices are added, mixed, laid out in jars and put in a cold place. This seasoning is suitable for meat and fish dishes. Some housewives rub chicken with this seasoning before baking.

Dry Adjika Georgian

Today you can buy a seasoning such as green pepper. It contains a variety of ingredients, including green pepper flakes, ground coriander, oregano and basil, garlic and suneli hops, as well as ucho suneli. This original blend goes well with any dish and is considered by many to be universal. It does not contain ground paprika, but only greens and utsho-suneli, which gives it a unique nutty flavor. It can be used dry or as a sauce. To do this, the mixture is diluted with wine vinegar to a thick consistency, then salt is added and mixed well. Store adjika in a glass container, which is well corked.

You can also add half a glass of dry red wine, chopped head of garlic, 200 g of tomato paste and two bunches of chopped cilantro to the seasoning. All this must be mixed, add dried red pepper and leave to infuse for several hours. Spicy seasoning is quite useful because it stimulates the secretion of gastric juice.

Thus, green adjika, of which there are a huge number of recipes, is currently a popular seasoning not only in Georgian and Abkhazian cuisines, but is also widely used in our country. Its unique taste appeals to many gourmets. It is recommended to use adjika fresh, because this way it retains all its beneficial properties.

Today I cooked and photographed green azhdika. Hands were busy, but the head is free. Well, I began to remember everything I know about adjika. It turned out a little, but fun.

Adjika and family

It so happened that in the South of Russia, where I was born and raised, almost no one lives without adjika. They cook everything - with tomatoes, with apples, with herbs, with nuts. However, in the family of my parents, the Abkhaz adjika was adopted, which my mother met as a girl, during the war, in evacuation, in Ochamchira. There she learned how to eat it and, accordingly, how to cook it.

Then she also closed many jars of tomato sauce for the winter, which has the same relation to adjika as a real Indian curry has to its British counterpart. But there were always red and green Abkhazian adjikas in the house. Herbs for her were brought from holidays in Abkhazia or Georgia, and garlic and hot peppers were also in bulk in Taganrog.

This wonderful mixture did not let anything from the banal home cooking get bored - from soup with rice to meatballs and porridge. Now I also make adjika, gratefully remembering my mother and the Great Caucasian cuisine.

Two colors of adjika

They say that the Abkhaz shepherds, who went to the alpine meadows after the herds for six months, involuntarily became the inventors of adjika. There, at a height, the shepherds could only eat meat and dairy products - which gave the herd. There was little bread. But everything would be fine, but the salt was expensive, they stole it. And to cover the tracks, they mixed salt with grass, pepper and garlic. Don't hold back! Yes, and boiled meat, cheese and churek with adjika are incomparably tastier.

They called the mixture - "apyrpyl-dzhika", which in Abkhazian means "pepper salt" or "adzhiktzatsa" - "salt ground with something."

Like it or not, but the Abkhazians really gave adjika first to the Caucasus, and then to the whole of Russia, and then everywhere.

The classic adjika recipe is simple but harsh. To make it, you need ... a stone. Such that it does not give grains when salt and pepper and spices are rubbed on it. Then you need strong hands, dry hot peppers, a set of herbs (each housewife has her own recipe), salt, garlic. Possible nuts or nut butter.

Ideally, the pepper should be not just dry, but smoked. It has a special taste, because it usually dried over the hearth in a traditional Abkhazian house and was saturated with the smell of hearth smoke.

All this, as you might guess, was ground with a special stone pestle into a single plastic mass.

You can eat traditional Abkhazian adjika only in scanty quantities - on the tip of a knife. Once I tried, having peeped at adults, to spread adjika on an ear of boiled corn. Unforgettable experience - try it, you will understand.

However, the classic red adjika also has a second option - green .. They call it "ahushuadzhika" - because it contains fresh herbs. Salt, garlic and pepper are unchanged.

Time for green adjika

I propose to cook green adjika today. The fact is that spicy herbs are already ripe, and it is a sin not to use them in the best possible way. And red adjika can be prepared later - after all, almost all the ingredients are dried there.

So, we need: 2 large bunches of basil, parsley, dill, cilantro and a small bunch of mint. I would love to add both tarragon and thyme here ... but it's not easy to find them in Moscow. If you bought - feel free to add. To this green abundance we will add 3 large heads of young garlic and 3 pods of fresh hot pepper. Salt and walnut oil (can be olive oil) - 2 tbsp each.

Cooking: Wash the herbs, peel the garlic, cut off only the tails from the pepper. Adjika loves pepper seeds. All together, very democratically, grind in a blender. Can be several times. Add salt and oil. Pour into clean small jars. I prefer to store adjika in the refrigerator, although garlic is an excellent preservative. But - God saves the safe. They eat adjika with everything that comes to hand - they add it to first courses, to chakhokhbili, to stews, to cereals, to salads, to pasta and fish. My father liked to eat bread with adjika and have a snack with watermelon ... The main thing is that you should be tasty!

Every year, at the beginning of autumn, a sacred ritual of preparing adjika for the winter is performed in our kitchen. And if different pickles can be easily neglected, then refusing to prepare this spicy snack is just a crime. The thing is that for me, adjika is not just a spicy fragrant snack, but a real medicine during periods of general flu epidemics. That is why every autumn, while my missus conjures over saucepans with fragrant apple jam and puts selected golden mushrooms in jars ;-), I start preparing the best cure for any winter ailment.

This time we will cook not the traditional one, the recipe of which we have already published, but its more fragrant and less spicy variety - green adjika. As a basis for its preparation, we will use fresh, aromatic herbs - cilantro, parsley, dill and purple basil, as well as garlic, walnuts and green hot peppers. But the beauty of this recipe lies in the fact that our appetizer will not be subjected to any heat treatment, which means that we will not only get an exceptionally tasty product, but also keep all the nutrients and vitamins in green adjika that we lack so much in winter .

Ingredients:

• cilantro - 2 bunches;
• Parsley - 1 bunch;
• Dill - 1 bunch;
• Purple basil - 1 bunch;
• Garlic - 2 heads;
• Green hot pepper - 6-7 pcs;
• Walnut - 2 cups;
• Zira - 2 tbsp. l.;
• Coriander 3-4 tbsp. l.;
• Mint - a few sprigs (optional);
• Salt - to taste.

Green adjika recipe

How to cook green adjika:

Step 1

We start cooking by preparing all the ingredients. To do this, wash and dry all the greens and peppers, peel the garlic, wash the walnuts and remove excess debris.

Step 2

In a hot frying pan, quickly fry the cumin and coriander until a characteristic aroma appears. The main thing here is not to overcook. Next, pour the spices into a mortar and grind.

Step 3

In hot green pepper, we remove only the tail, leaving the seeds and partitions. By itself, green peppers are more aromatic and not as spicy as their red counterparts. Therefore, we will need all its sharpness in order to preserve the finished product for many months.

Step 4

We cut all the ingredients and pass twice through a meat grinder. Mix thoroughly, add black ground pepper and salt. To taste, adjika should be slightly oversalted, this is necessary to ensure better preservation of the finished product.

Step 5

We distribute the finished green adjika into jars and store in the refrigerator.

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Green adjika is used not only for preparing everyday dishes, but also for decorating the festive table. Green color goes well with "colored" vegetables - tomatoes, red and yellow bell peppers, pumpkin, turnips and others. If you combine adjika with vegetables to prepare a certain dish, you must take into account the composition of the spicy mixture. It can be vegetable, berry and even fruit. Further, the features of cooking the dish are considered in detail with the reduction of numerous variations.

How to make green adjika: cooking secrets

There are many recipes for harvesting, each of them is fraught with its own subtleties and secrets of cooking. To make the appetizer delicious, you need to learn the main secrets, among which are:

1. Adjika is based on green, which is achieved by using onions, herbs, hot peppers, green tomatoes, apples and gooseberries. It is recommended to use no more than 2 main components - for example, hot peppers and herbs, tomatoes and herbs, and so on.
2. It is mandatory to add spicy seasonings to the composition - spices, herbs and garlic.
3. The preparation is recommended to be added to the main dishes - a side dish, a meat dish, fish, vegetable stew. It is important to combine the composition of adjika with the main dish.
4. Greens and the main product for adjika must be crushed into a homogeneous mass of porridge-like consistency.
5. The correct preparation is a thick paste-like mixture of green uniform color and spicy taste. If additional products are used in the form of nuts, mustard seeds and other auxiliary ingredients, the color will not change, but will acquire characteristic blotches.

Advice! If there is a desire to prepare a blank, but it is impossible to make a choice in favor of one recipe, it is recommended to make several compositions in small quantities.

As a rule, the advice presented is used as the crop ripens.

Green adjika recipes for the winter

To choose a dish to your taste, you need to consider in more detail common cooking recipes.

Classic green adjika

Classic green adjika is a composition using a variety of greens. For cooking, add:

• 150 g basil;
• 3 art. l. vegetable oil;
• 200 g of parsley and dill;
• 60 g of coarse rock salt;
• 100 g mint;
• about 2-3 pods of hot pepper;
• 200 g cilantro;
• 3 heads of garlic;
• if available - fresh thyme, tarragon and other spices.

The step by step cooking process is shown below:

1. Herbs are washed under water and laid out on a table to dry completely.
2. Garlic, pepper and other ingredients are prepared - washed, peeled. If you want to make the adjika more spicy, do not remove the seeds from the pepper.
3. Herbs and vegetables are chopped, if necessary, use a meat grinder or blender.
4. All used and scrolled ingredients are poured into a wooden mortar, salt and vegetable oil are added. Everything is ground and transferred to a dry container for later storage.

After a day in the refrigerator, the dish is ready to eat.

Advice! If a wooden mortar is not available, just use a sturdy bowl or saucepan.

It is necessary to grind the vegetables with a whisk to achieve a homogeneous mass.

Green adjika with walnuts

Fans of exquisite tastes can add chopped walnuts to the dish. The cooking sequence and the ingredients used do not differ from the classic recipe. For the above amount of products used, add half a glass of peeled and chopped walnuts.

Other types of nuts are often used - pine nuts or chopped hazelnuts. You should not add traditional peanuts, which have an oily taste, it will only spoil all the sharpness of adjika.

Green adjika from parsley

This recipe uses parsley as the main ingredient. For harvesting you need:

• 300 g parsley;
• 150 g of dill - you can not add;
• granulated sugar - 1 tbsp. l.;
• 1 st. l. salt;
• 50 ml of vinegar;
• green sweet pepper - 2-3 pieces;
• 5 pods of hot pepper;
• 4 heads of garlic.

The cooking sequence is simple:

It is required to store such a workpiece in a cold place - in a refrigerator or cellar.

Green tomatoes are also involved in the preparation of green adjika, for which the following ingredients are prepared:

• 4 kg of green tomatoes - the variety does not matter;
• 200 g of hot pepper;
• 0.5 kg of green bell pepper;
• 4 heads of garlic;
• 3 carrots;
• half a glass of vegetable oil;
• 150 g of salt;
• herbs and spices at will and taste preferences.

The preparation of a blank from a tomato occurs in the following sequence:

1. Remove the skin from the tomatoes, after scalding with boiling water.
2. All vegetables are passed through a meat grinder or blender.
3. Add spices, salt, vegetable oil.
4. The mixture is poured into a saucepan and boiled over low heat for an hour.
5. Two minutes before the adjika is ready, chopped greens are added.
6. The blanks are filled into sterilized jars and rolled up with lids.

Attention! You can leave the peel on the tomatoes, but the taste will turn out to be rougher, it will acquire a specific aftertaste.

Many people do not like the presence of solid particles in a homogeneous mass, which should take on a pasty appearance.

From green bell pepper

Adjika turns out to be spicy if you make it from green bell pepper. For this they prepare:

• 0.5 kg of pepper;
• 200 g of parsley and dill;
• 4 things. hot pepper;
• 4 heads of garlic;
• 2 tbsp. l. salt and pepper;
• 2 tsp vinegar.

Cooking takes place in the following sequence:

1. All ingredients used are cleaned and ground in a convenient way.
2. Mix all vegetables and additional spices in a bowl.
3. Leave the dish for half an hour to infuse, ready-made adjika is laid out in jars.

If desired, a variety of herbs and spices are added that will satisfy the taste requirements of the family.

from apples

Green adjika from apples is presented in the form of a savory snack, which is eaten with pleasure not only by adults, but also by children. For cooking you will need the following ingredients:

• 1 kg of apples and sweet peppers;
• 1 kg of onions and carrots;
• 2.5 kg of green tomatoes;
• 4 heads of garlic;
• 2-3 pods of pepper;
• 1 glass of vegetable oil;
• 100 g of sugar;
• 2 tbsp. l. salt.

Cooking takes place according to the following technology:

1. It is necessary to remove the peel from apples and tomatoes; to facilitate the procedure, tomatoes are first poured with boiling water.
2. All ingredients are ground and put into a saucepan.
3. The mixture is boiled over low heat for an hour.
4. Garlic is added 10 minutes before the end of cooking.

The mixed mixture is laid out in pre-sterilized jars, rolled up with lids.

From green gooseberries

You can please loved ones with an unusual gooseberry blank, which will require:

1. Peel 1 kg of gooseberries, 3 heads of garlic and 200 g of dill.
2. Chop all ingredients and mix in a bowl.
3. Add a tablespoon of sugar and salt to the mass.

Green gooseberry adjika is left to infuse for half an hour, and then transferred to jars.

with celery

Celery helps to saturate the body with useful trace elements and improves digestion, so adjika will help to cope with heaviness in the stomach after a heavy meal. For cooking you need:

• 1 kg of celery and green bell pepper;
• greenery;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 head of garlic;
• spices and spices.

Step by step cooking technology:

1. Clean vegetables.
2. Chop and put in a bowl.
3. Add chopped herbs, salt, sugar.
4. Squeeze a head of garlic through a press.
5. Mix with any spices and spices.

Leave the resulting mixture to infuse (for half an hour) and put it in pre-sterilized jars.

With hot pepper

The preparation with hot pepper turns out to be spicy, so here you need to carefully consider additional components in the form of garlic and spices. The cooking sequence and the necessary ingredients are given below:

• 0.5 kg of Bulgarian green pepper;
• 4 pods of hot pepper;
• 250 g parsley;
• 100 g dill;
• 2 heads of garlic;
• 1 st. l. salt;
• 2 tbsp. l. Sahara;
• 50 ml of vinegar.

Sequence of cooking:

1. Wash, peel and chop vegetables.
2. Add chopped parsley, dill, garlic squeezed through a press.
3. Mix everything and add salt, sugar, vinegar.

After settling for half an hour, the finished adjika is laid out in sterilized jars and rolled up with lids.

Terms and conditions of storage

The conditions for storing ready-made adjika are simple - the jars are put in the refrigerator or cellar for a long stay. Adjika can be stored for up to several months.

Conclusion

Green adjika is to the taste of all family members. It is only important to use the recipe correctly and mix the ingredients in the appropriate proportion. The amount of spices can be changed according to your own taste preferences.