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Adjika from parsley for the winter. The best parsley adjika recipes

Fragrant, appetizing adjika is sometimes prepared from fresh parsley or other herbs. Garlic and hot peppers are required for spiciness, and spicy spices (mixtures such as hops-suneli with coriander) are required for a recognizable aftertaste.

Such a rich and relatively inexpensive seasoning is useful when cooking first courses (soups, pickles, pickles, cabbage soup), marinating and baking meat, chicken, fish, and all kinds of root vegetables.

There are recipes for parsley adjika with tomato paste or tomatoes. In my example, juiciness gives fleshy Bell pepper.

For adjika from parsley, you will need products from the list.

Grind the washed parsley to a gruel. If the portion is large, it is better to crush in parts. The tender stems of young parsley will not spoil the adjika, you can take the whole branches.

Then we grind sweet and hot peppers, peeled garlic cloves. Chili seeds that are too hot can be removed.

Add sugar to puree wine vinegar, salt, smoked paprika and coriander - mix, try. Adjust the taste to your liking.

We store adjika from parsley in a jar with a lid or a food container on the shelf of the refrigerator, season dishes when cooking or serve raw with meat, poultry, etc. Enjoy your meal!


Basis for home green adjika I use hot peppers, garlic and fresh parsley. Parsley is probably the most resistant of all the greens growing in the garden. The first snow fell, but the bed with the "curly beauty" is still green, and this pleases many hostesses, they still have a chance to prepare parsley for future use.

Acute adjika is widespread in the Caucasus and has many various options cooking. What is adjika? Adjika is salt, most often combined with aromatic herbs. In the Caucasus, it is customary to call adjika a mixture of hot pepper, salt, granulated sugar and, most often, greens. In our understanding, adjika is something else, these are vegetables with spices, i.e. sauce. Green raw adjika from pepper and parsley will delight lovers of meat dishes.

Green adjika recipe with photo

The recipe for green adjika, one might say, is close to original recipe, try.

Ingredients:

  • Hot red pepper 6 - 7 pods;
  • Sweet bell pepper 800 - 1000 grams;
  • Fresh parsley - 0.5 kg;
  • Garlic - 0.5 kg;
  • Salt 90 - 100 grams;
  • Sugar 200 - 250 grams;
  • Dry adjika (Abkhazian) 1 - 2 tbsp. spoons (optional)
  • Acetic essence (70%) 3 - 4 tbsp. spoons;
  • Vegetable oil (odorless) - 300 ml;
  • Tomato paste (good quality) - 1 kg;
  • Basil or cilantro to taste and desire.

Cooking process:

Let's start the process of making adjika by washing all the ingredients. Parsley greens should be washed in plenty of water, remove debris, shake off the water.

Rinse and remove seeds and stem.

Peel off the garlic cloves.

Bulgarian and red hot peppers need to be washed and the stalk removed. I used hot pepper along with seeds, so adjika turned out to be more spicy. If you want to reduce the spiciness, then remove the seeds from the pod.

Now the meat grinder or blender comes into operation, we pass all the ingredients through a meat grinder with a large grate or grind with a blender until a homogeneous slurry.


Add to vegetable mixture tomato paste, salt, granulated sugar, vinegar essence, vegetable oil and mix everything thoroughly. We try, add salt or sugar to taste. According to my taste, I added a dry mixture to the composition of adjika - Abkhazian adjika, for a greater taste and aroma.

For a closer approximation of the green adjika recipe to the original caucasian recipe, we recommend adding cilantro or basil to the composition of the ingredients to your taste.

With such adjika, any meat dish will sparkle with new colors and open up from a new side.


Arrange adjika in clean and dry jars and close with clean lids. Keep parsley adjika and bell pepper in a refrigerator.

Thanks to such homemade preparations, the taste of hot and green summer will remain with you all winter and on a cold winter evening, you can easily find something to serve this original adjika.

Bon appetit and good health!

Adjika from parsley for the winter not the most common preparation. And the point here is not at all that such conservation is difficult to prepare, everything is quite the opposite. The fact is that the main ingredient of the preparation is parsley, as well as celery and green hot peppers.

Just imagine how bright and summery this adjika of saturated green light will look on the table. As for the taste, it will be very expressive, and all because we will cook parsley adjika raw. You will find all the most important details and details of creating this conservation below, there is a clear and detailed step-by-step photo recipe.

No less important for the human diet and celery, which in combination is a dietary product and useful in any case. Of course, we want to get as a result not only a very healthy preservation, but also no less tasty. Hot pepper and very few additional spices will be responsible for this segment in the workpiece. Let's start cooking adjika from parsley without cooking for the winter at home.

Classic parsley adjika

In cooking, there are quite a few types of adjika. Today I propose to see the preparation of adjika from parsley. This, not quite ordinary, appetizer contains a storehouse useful properties and vitamins. Try adding it to your meals as a condiment.

Ingredients:

  • parsley - 250 g;
  • bell pepper - 0.5 kg;
  • dill - 100 g;
  • hot pepper - 4 pcs.;
  • vinegar - 50 ml;
  • garlic - 200 g;
  • sugar - 2 tbsp. l.;
  • salt - 1 tbsp. l.

Cooking method:

  1. Wash parsley and dill, remove bad branches.
  2. Next, cut the greens with a knife and send to a blender.
  3. Grind until greens are soft.
  4. We wash the sweet pepper and remove the seeds from it, then chop it coarsely.
  5. Add pepper to the blender to the greens and continue to grind it all.
  6. Then we clean the hot pepper and garlic, add them to the blender and bring the mass to homogeneity.
  7. Pour sugar and salt into the resulting mass. Stir, add vinegar.
  8. Pour the adjika prepared in this way into sterilized jars and close the lids.

Adjika with parsley

Ingredients:

  • parsley (greens and roots) 500 g
  • garlic 250 g
  • sweet pepper 1 kg
  • tomato paste 800 g
  • sugar 20 teaspoons
  • salt 15 teaspoons
  • vegetable oil 20 tbsp. spoons
  • crushed red pepper to taste
  • ground black pepper to taste

Cooking method:

Skip parsley, garlic, sweet pepper through a meat grinder. Mix with the rest of the ingredients, stand for 4 hours. Arrange in jars and close with plastic lids.

Raw adjika from parsley and hot pepper

Ingredients:

  • parsley
  • celery
  • hot pepper
  • garlic
  • dill
  • vinegar
  • boiled salt

Cooking method:

  1. The first step is to get the most fresh and young bunches of all the required greens. It is also important to collect dense fleshy pods of hot green pepper, which will play an important role in shaping the taste of adjika.
  2. Rinse greens under running water. cold water and post it on flat surface for it to dry out. We simply peel the garlic and put the cloves in a deep bowl for now. We free the pods of hot pepper from seeds and stalks, also wash them, while working with gloves.
  3. At this stage, we need to carefully grind all the ingredients to a state homogeneous mass. The easiest and most convenient way to do this is with a meat grinder, but a small blender will do. In portions, we grind part of the greens with pepper pods and garlic cloves: this way the ingredients are not only chopped, but also immediately mixed together.
  4. Salt the resulting mass to taste and mix thoroughly again, then make a small depression in the center as shown in the photo. Pour vinegar into a bowl with future adjika, stir it with green juice, and then with all the ingredients.
  5. We leave the mass to brew for the next couple of hours, after which we transfer it to the prepared, dry-sterilized glass jars and roll them up tin lids. Raw adjika from parsley in the simplest and most delicious recipe ready for the winter.

Homemade parsley adjika

Homemade parsley adjika can be used as a seasoning for soups, or simply spread on bread. It is very useful and rich in vitamins, such homemade adjika from parsley will serve as a means of preventing colds. Yes, you yourself will understand everything when you see only one composition of the seasoning.

Ingredients:

  • 0.5 kg. parsley;
  • 1 kg. bell pepper;
  • 5-8 small chili peppers
  • 1l. tomato paste;
  • 0.5 st. Sahara;
  • 1 tbsp salt;
  • 0.5 st. vegetable oils;
  • 100 gr. garlic.

Cooking:

Twist parsley, bell pepper, chili pepper, garlic in a meat grinder. Add sugar, salt, tomato paste, vegetable oil. Mix everything thoroughly and homemade parsley adjika is ready.

Green adjika recipe

Ingredients:

  • Hot red pepper 6 - 7 pods;
  • Sweet bell pepper 800 - 1000 grams;
  • Fresh parsley - 0.5 kg;
  • Garlic - 0.5 kg;
  • Salt 90 - 100 grams;
  • Sugar 200 - 250 grams;
  • Dry adjika (Abkhazian) 1 - 2 tbsp. spoons (optional)
  • Acetic essence (70%) 3 - 4 tbsp. spoons;
  • Vegetable oil (odorless) - 300 ml;
  • Tomato paste (good quality) - 1 kg;
  • Basil or cilantro to taste and desire.

Cooking method:

  1. Let's start the process of making adjika by washing all the ingredients. Parsley greens should be washed in plenty of water, remove debris, shake off the water.
  2. Rinse and remove seeds and stem.
  3. Peel off the garlic cloves.
  4. Bulgarian and red hot peppers need to be washed and the stalk removed. I used hot pepper along with seeds, so adjika turned out to be more spicy. If you want to reduce the spiciness, then remove the seeds from the pod.
  5. Now the meat grinder or blender comes into operation, we pass all the ingredients through a meat grinder with a large grate or grind with a blender until a homogeneous slurry.
  6. Add tomato paste, salt, granulated sugar, vinegar essence, vegetable oil to the vegetable mass and mix everything thoroughly. We try, add salt or sugar to taste. According to my taste, I added a dry mixture to the composition of adjika - Abkhazian adjika, for a greater taste and aroma.
  7. For a closer approximation of the green adjika recipe to the original Caucasian recipe, we recommend adding cilantro or basil to the composition of the ingredients to your taste.
  8. With such adjika, any meat dish will sparkle with new colors and open up from a new side.
  9. Arrange adjika in clean and dry jars and close with clean lids. Store parsley and bell pepper adjika in the refrigerator.
  10. Thanks to such homemade preparations, the taste of hot and green summer will remain with you all winter and on a cold winter evening, you can easily find something to serve this original adjika.

Adjika from parsley for the winter

In order for food to be beneficial, one must strive to eliminate the stage of heat treatment. Raw green adjika is a concentrated set of vitamins. It's spicy tasty snack, it will look very fresh and bright on a plate. Adjika is served with any lean and meat dishes: it is spread on bread, spread in gravy boats.

Ingredients:

  • parsley - 250 grams,
  • dill - 100 grams,
  • Bulgarian pepper - 500 grams,
  • hot pepper - 4 pieces,
  • garlic - 200 grams,
  • vinegar - 50 milliliters,
  • salt - 1 tablespoon,
  • sugar - 2 tablespoons.

It will turn out 800 milliliters of green adjika, just convenient for packaging in two cans of 400 milliliters each.

Cooking method:

  1. The degree of freshness of greens should correspond to the indicator "only from the garden." The same requirements apply to pepper and garlic.
  2. Parsley and dill are washed, sorted out. Remove all sluggish and yellowed twigs. The stems are used in adjika, but it is better to remove the hard “woody” areas.
  3. The best blender can't handle herbs without first grinding them. A centimeter cut of parsley and dill will be acceptable.
  4. Greens are placed in a deep bowl, chopped with a blender at medium speed. No need to strive to turn greens into liquid sauce, the mass should just become a little softer. Blender time is 1 minute.
  5. Sweet peppers are peeled, broken into pieces large pieces thrown into a bowl with herbs. Turn the blender back on for one minute at the same medium speed. Such a gradual introduction of ingredients allows you to get a good consistency of adjika. If you mix all the products at the same time, the mass will turn out to be watery, it will be difficult to spread it on sandwiches.
  6. Peel hot peppers and garlic, grind these ingredients together with herbs. Pepper should be large, in raw adjika it will become one of the natural preservatives. Do not be afraid of the sharpness that will appear in the initial taste. Over time, vinegar will balance the flavor components, the presence hot pepper will appear moderate.
  7. Salt and sugar are added to adjika, the mass is stirred.
  8. Vinegar is poured, adjika is kneaded for one minute so that the vinegar is evenly distributed. Pot-bellied barrels are prepared, the dishes are pre-sterilized. Adjika is laid out, sterile caps are screwed.
  9. Raw adjika can be stored in the cellar if it is maintained at a cool temperature in all seasons. In the absence of a cellar, green adjika will have to be “settled” on the shelf of the refrigerator. Delicious, spicy adjika for the winter is ready.

Adjika vegetable with parsley

So today, in times healthy food, food processing thermally fades into the background. Increasingly, you can find recipes in which products are consumed raw. Adjika with parsley, made without cooking, is one of them.

Ingredients:

  • Tomatoes - 0.4 kg.
  • Sweet apples - 0.3 kg.
  • Hot pepper (chili) - 5 pieces.
  • Bulgarian sweet pepper - 0.5 kg.
  • Garlic - 5 cloves.
  • Carrots and parsley root - 0.3 kg each.
  • Spicy mustard - 100 gr.
  • Vinegar 9% - 10 tablespoons.
  • Tomato paste and salt - 2 tablespoons each.

Cooking method:

  1. In order for adjika from parsley to come out successful, you should adhere to your taste preferences. And adjust the spiciness by adding or removing chili peppers.
  2. Keep in mind that over time, adjika is infused. Its taste is fully revealed a day after preparation. So, all the necessary vegetables must be thoroughly washed under running water, cut into small pieces (pieces can be of any shape) and put through a meat grinder.
  3. You can use a blender. But then there is a possibility that the size of the ground particles will be too big. Then, tomato paste must be added to the resulting mass.
  4. She saturates the finished adjika with a beautiful red color that they cannot give fresh tomatoes. After that, add vinegar, mustard and salt to the mass.
  5. Mix and leave for several hours. Then we lay out in pre-sterilized jars, cork them and put in a cool place.

Adjika for the winter with parsley and chili

One of the ancient recipes is the preparation of a sauce using hot peppers. Since ancient times, the entire grinding process was carried out on a special stone. Such a device was in every Abkhaz yard, where an older woman prepared a fragrant seasoning. Today, all grinding is carried out using a meat grinder or blender, but in distant villages you can still find wonderful stones with a fragrant surface. The recipe for adjika from parsley with chili is quite simple.

Ingredients:

  • Garlic - 0.5 kg.
  • Chili pepper - 1 kg.
  • Extra salt - ¾ cup.
  • Dill in seeds.
  • Parsley greens - 0.3 kg.
  • Cilantro - a bunch.
  • Seasoning "Khmeli-Suneli" - 1 pack.

Cooking method:

  1. A pinch of coriander and cumin. This set of components is classic. But it can be supplemented with your favorite spices, herbs and herbs to taste.
  2. After all, parsley adjika can be prepared with any changes. So, if there are no spicy lovers, it is permissible to replace chili with ordinary sweet pepper.
  3. The vegetable you have chosen should be cut, the seeds removed (this is important, because they can give adjika bitterness), chop, add finely chopped greens, mix.
  4. We pre-fry all the spices until the aroma appears, grind them in a coffee grinder or crush them in a mortar. We mix all the ingredients.
  5. We leave the mass to infuse for a couple of hours. Then we lay it out in a prepared, sterilized container.

Adjika from parsley root

Today there are many varieties of Abkhazian sauce recipes. This is adjika from tomato with parsley, various vegetables. But there is still a recipe where the main ingredient is parsley root.

Ingredients:

  • Sweet pepper - 1.5 kg.
  • Garlic - 0.5 kg.
  • Ripe tomato or in paste - 2 kg or 1 liter.
  • Salt, sugar - to taste.
  • Ground pepper - a whisper.
  • Sunflower oil - 3 tablespoons.

Cooking method:

  1. Each ingredient is minced.
  2. Everything is mixed, spices, oil are added.
  3. Then the finished adjika should be laid out in jars or other sterile containers and sent for storage in a refrigerator or basement.

A simple recipe for parsley adjika

Ingredients:

  • parsley - 1 kg;
  • dill greens - 400 g;
  • sweet pepper - 2 kg;
  • hot pepper - 16 pcs.;
  • garlic - 400 g;
  • vinegar 9% - 200 ml;
  • salt - 4 tbsp. spoons;
  • sugar - 8 tbsp. spoons.

Cooking method:

  1. The process of preparing this delicious seasoning is quite simple. We sort, wash the greens.
  2. It should be washed very carefully, since we will not cook or sterilize canned food. Safety will provide a large number of hot pepper and garlic.
  3. Finely chopped greens are sent to the blender bowl, chop well. We free the washed sweet pepper from the seeds, cut it, add it to the greens, and continue to chop. Prepare garlic and hot peppers.
  4. If you want adjika to be more spicy, you can leave the seeds of hot peppers intact.
  5. Grind the greens together with garlic and hot pepper until mashed. Now adjika needs to be seasoned with vinegar, salt, add sugar.
  6. After thorough mixing, we lay out the adjika in dry sterile jars. Rolled jars are best stored in the refrigerator.
  7. AT next recipe quite a lot of celery leaves. And horseradish leaves will not only add spice, but also allow you to keep adjika from parsley for a long time.

Parsley adjika with tomato paste

A lot of sugar and tomato paste will provide it with a pronounced taste, and a considerable amount of garlic will not allow it to deteriorate.

Ingredients:

  • parsley - 0.5 kg;
  • garlic - 225 g;
  • bell pepper - 0.5 kg;
  • thick tomato paste - 1 kg;
  • vegetable oil - 300 ml;
  • sugar - 90 g;
  • salt - 100 g;
  • ground hot pepper - 3 teaspoons.

Cooking method:

  1. Wash greens, peeled garlic and bell pepper. Grind vegetables in a meat grinder or with a blender. Add all other ingredients and mix well.
  2. Lay out such adjika in sterile jars and cork with plastic lids. The product should only be stored in the refrigerator.
  3. Do not cook a lot of adjika at once according to this recipe. It is not stored for a long time.
  4. Tasty and healthy adjika from parsley with a variety of additives will enrich your menu. In winter, it will help to cope with vitamin deficiencies.
  5. And the unique aroma of greenery will remind you of warm summer days.

Parsley adjika simple recipe

Ingredients:

  • Parsley - 250 Grams
  • Dill - 100 Grams
  • Bulgarian pepper - 500 grams
  • Hot pepper - 4 pieces
  • Garlic - 200 Grams
  • Vinegar - 50 milliliters
  • Salt - 1 Art. a spoon
  • Sugar - 2 Art. spoons

Cooking method:

  1. Wash parsley and dill, remove bad branches. Then grind it with a knife and send it to a blender. Work it until the state of the green is soft.
  2. Wash the sweet pepper, remove the seeds from it, chop the vegetable coarsely. Add it to the blender and keep blending.
  3. Peel hot peppers and garlic. Also add them to the blender. Bring the mass to homogeneity. Then add salt and sugar to it. Stir, pour in the vinegar.
  4. Pour the finished adjika into prepared jars and cork with lids. Happy tasting!

Homemade adjika from parsley "Rainbow"

cook with fresh vegetables it’s a pleasure, and if you add greens to them, then this aroma will instantly lift your mood and cooking will turn into pleasure. To prepare this treat - we need a meat grinder, it will help turn all the vegetables into a uniform consistency. If you want to make adjika more presentable, then it is better to use a grater and a knife.

Ingredients:

  • Parsley root - 0.4 kg;
  • Tomatoes - 0.5 kg;
  • Apples - 0.3 kg;
  • Hot pepper - 5 pieces;
  • Bulgarian pepper - 0.5 kg;
  • Carrots - 0.4 kg;
  • Mustard - 0.1 kg;
  • Vinegar - 10 tablespoons;
  • Salt - 2 tablespoons;
  • Tomato paste - 3 tablespoons;
  • Parsley greens - 0.1 kg;
  • Green basil - 0.1 kg.

Cooking method:

  1. First, we need to prepare the vegetables, rinse under running water and dry.
  2. Peel the parsley root, carrots, apples, sweet peppers and tomatoes (without the peel, they will “give up” their taste faster, and it will be more pleasant to eat them).
  3. Grate vegetables, cut tomatoes and peppers with a knife (as your imagination allows you).
  4. Chili peppers should be peeled carefully (wash your hands well afterwards to avoid getting them in your eyes), then cut into long strips.
  5. Pepper gives all its sharpness to grains, therefore, by cutting off the top and cleaning it so that they do not touch the walls much, you will remove the excess sharpness, and at the same time, preserve its taste and aroma. This will make the sauce less spicy.
  6. Chop parsley and basil with a knife and crush a little with your hands.
  7. After that, put all the products in a saucepan, add salt, vinegar, mix well and put on a slow fire.
  8. After boiling, boil the mass for 20 minutes (do not forget to stir occasionally).
  9. We add mustard, tomato paste to boiling adjika, which will give a bright color and a slight sourness to the dish.
  10. Boil for five minutes, arrange in jars and roll up.
  11. Delicious homemade adjika is ready, it should be infused for a day or two, after which it will be ready for use.

Adjika with parsley

Ingredients:

  • parsley (leaves with roots) - 1kg
  • garlic - 400g
  • sweet pepper - 1 kg
  • sugar - 20 tsp
  • salt - 20 tsp
  • vegetable oil - 30 tbsp.
  • red pepper (ground) - 5 tsp
  • tomato paste - 2 kg.

Cooking method:

  1. To cook Adjika with parsley, you need ...
  2. Parsley leaves with roots, garlic, sweet pepper - pass through a meat grinder. Add sugar, salt, vegetable oil, ground red pepper, tomato paste.
  3. Mix everything well, arrange in jars. Store in a cold place.

Adjika with parsley and chili pepper

Ingredients:

  • fresh parsley - 0.6 kg
  • sweet pepper - 1.2 kg
  • hot pepper - 5 pods
  • tomato paste - 1.1 kg
  • granulated sugar - 150 g
  • salt - 1.5 tbsp.
  • refined sunflower oil - 130-150 ml
  • garlic - 3 heads

Cooking method:

  1. Wash the sweet pepper, cut the stalk, remove all the seeds, and twist the pulp through a meat grinder. Wash the parsley thoroughly, dry and also twist. Read more:
  2. Hot pepper can be added to taste - if you like more spicy adjika, then it can be more than according to the recipe, and it can also be added in smaller quantities.
  3. Add to all previous ingredients tomato paste, granulated sugar, salt, required amount vegetable oil and crushed garlic. The amount of garlic can also be adjusted. Stir the finished adjika and arrange in jars.

Today it is difficult to imagine our cuisine without canned salads and sauces, they can be either a separate dish or become a component of various recipes.

Apart from their palatability, they also delight with their appearance, and especially stands out among the whole variety of parsley adjika, which, undoubtedly, will add “bright colors” to your menu. When you submit this masterpiece to festive table, your guests will not remain indifferent, they will definitely note its refined taste, as well as your culinary skills.

Useful properties of parsley for the body

Parsley is the most common spicy herb around the world, it is often used in different cuisines world, especially in European and Eastern.

The spice will definitely become an indispensable assistant for you in decorating dishes, both solemn and intended for everyday diet.

Parsley is a natural product that does not lose its qualities during canning, on the contrary, its taste only improves. For lovers of healthy food, this dish is a real find, because a jar of such adjika is a real storehouse of vitamins. Let's cook!

Homemade adjika from parsley "Rainbow"

Cooking with fresh vegetables is a pleasure, and if you add greens to them, then the mood will instantly rise from this aroma and cooking will turn into pleasure.

To prepare this treat - we need a meat grinder, it will help turn all the vegetables into a uniform consistency. If you want to make adjika more presentable, then it is better to use a grater and a knife.

Ingredients

  • Parsley root - 0.4 kg;
  • Tomatoes - 0.5 kg;
  • Apples - 0.3 kg;
  • Hot pepper - 5 pieces;
  • Bulgarian pepper - 0.5 kg;
  • Carrots - 0.4 kg;
  • Mustard - 0.1 kg;
  • Vinegar - 10 tablespoons;
  • Salt - 2 tablespoons;
  • Tomato paste - 3 tablespoons;
  • Parsley greens - 0.1 kg;
  • Green basil - 0.1 kg.

How to cook homemade parsley adjika

  • First, we need to prepare the vegetables, rinse under running water and dry.
  • Peel the parsley root, carrots, apples, sweet peppers and tomatoes (without the peel, they will “give up” their taste faster, and it will be more pleasant to eat them).
  • Grate vegetables, cut tomatoes and peppers with a knife (as your imagination allows you).

  • Chili peppers should be peeled carefully (wash your hands well afterwards to avoid getting them in your eyes), then cut into long strips.

Pepper gives all its sharpness to grains, therefore, by cutting off the top and cleaning it so that they do not touch the walls much, you will remove the excess sharpness, and at the same time, preserve its taste and aroma. This will make the sauce less spicy.

  • Chop parsley and basil with a knife and crush a little with your hands.
  • After that, put all the products in a saucepan, add salt, vinegar, mix well and put on a slow fire.
  • After boiling, boil the mass for 20 minutes (do not forget to stir occasionally).
  • We add mustard, tomato paste to boiling adjika, which will give a bright color and a slight sourness to the dish.
  • Boil for five minutes, arrange in jars and roll up.

Delicious homemade adjika is ready, it should be infused for a day or two, after which it will be ready for use.

Raw parsley adjika

Ingredients

  • — 600 g + -
  • — 250 g (can be replaced with regular garlic) + -
  • - 1.2 kg + -
  • Tomato puree - 700 g + -
  • - 10 tablespoons + -
  • - 7 tablespoons + -
  • - 1 glass + -
  • red chilli- 2 pods + -
  • White turnip - 1 piece + -

How to cook raw parsley adjika at home

For lovers of raw treats, there is also a parsley adjika recipe. There is no need to cook the sauce, and the taste of this dish will satisfy any gourmet. cook raw adjika it will be very simple, and most importantly - quickly, when the guests come to you, you will already be able to treat them to a great meal.

  • Wash parsley, garlic greens and bell pepper in warm water, peel the turnips, remove the seeds from the pepper.
  • Grind in a meat grinder, add spices to the tomato and mix everything well with a wooden spoon.

You can serve it to the table, but if you have time, let it brew for four hours, then put it in jars. You need to store such adjika in the refrigerator under a nylon lid.

Believe me, such homemade parsley adjika will wonderfully settle down on your shelves, and will be a great addition to any meal.

The fertile summer is nearing sunset and in the gardens and markets - just an abundance of fruits and vegetables. Every housewife tries to make vitamin delicious preparations for the winter. And I also suggest that you definitely make a jar or two of real Abkhazian adjika with fresh herbs. This is such a wonderful thing that half a teaspoon in soup or gravy for meat - and the dish will sparkle with amazing aroma and great spicy taste. Who loves spicy - such adjika goes like a seasoning for meat and fish, vegetables and just - to a piece of black bread.

But excellent taste and sharpness are not the only advantages of this bright, beautiful and in appearance adjika. All vitamins and biologically active substances of fresh herbs and vegetables are completely preserved in it, because this preparation is made without cooking - only with salt. In the Abkhaz language, the word "atsyyka" means salt. She acts as a preservative, and the sharpness of pepper and garlic does not allow the seasoning to deteriorate. In the refrigerator, such adjika can be stored until next summer. But, as a rule, he does not have time - in the winter cold he goes with a bang for warming, plus - this is an excellent remedy for colds.

For the winter, it is enough to make 2-3 jars. And if you do not like very spicy dishes, up to half of the hot peppers can be replaced with the same amount of sweet bell pepper. The cooking process itself takes about half an hour.

So, do not waste time and the opportunity to buy cheap components and herbs in the juice itself and cook adjika with herbs without boiling. BUT step by step photo help make these.

Cooking adjika

You need to prepare the jars in advance - wash them thoroughly and bake them in the oven. There they are sterilized and dried perfectly.

Step 1. Go to the market (or garden) for ingredients

For one jar of 0.5 liters you will need:

  • 8-10 hot peppers medium or large (small, of course, more).
  • 4-5 heads of garlic.
  • A bunch of herbs: dill, parsley, basil, celery, lovage or cilantro.
  • 3 heaping tablespoons of salt.

Step 2. Preparation

Wash everything and be sure to dry it in the air - there is no point in conserving water. Peel the garlic from the husk. Cut off the tail of hot peppers. Seeds can be left - it will be sharper, or removed - adjika will become softer. Bulgarian pepper cut into slices.

Step 3. Shredding

Grind all the ingredients in a meat grinder or chop with a blender.

Step 4: Salting

We immediately add salt - it is not necessary that the ground vegetables stand in the air, as many useful material oxidize, and phytoncides and aromas disappear. Mix well.

Step 5. Closing

Immediately put adjika in a dry jar, sprinkle a little more salt on top, and close with a dry lid. Keep refrigerated. In a day, in principle, you can already use adjika.

That's how simple it is! Make a jar for sure! Try it and you'll want to do more.

P.S. I advise you to immediately buy two bunches of each type of greenery - and dry it right in its entirety for the winter. Store in a plastic box and use for cooking. This is very convenient and will save you from having to buy expensive dry spices.