Green adjika - traditional recipe

Green adjika - traditional recipe

Green adjika in Abkhazian recipe

Do you like thrills?
Is it a burning feeling that instantly warms everything inside and gives you a surge of strength? Then the recipe for greenish Georgian adjika is for you. The usual preparation of bitter pepper will appeal to all lovers of hot sauces. Adjika is prepared from green peppers without sterilization. You will need a small assortment of affordable and cheap ingredients and very little time. Adjika according to the recipe with the photo is prepared without cooking and is stored for a long time in the refrigerator. The fiery sauce in a greenish color looks very original and fresh, because almost everyone is accustomed to the fact that adjika must be reddish. By the way, in the traditional recipe for Georgian or Abkhaz adjika there is no tomato at all. They began to be added later to dilute the hot sauce. How nice it is to come home from the street on a cool winter evening and spread a spicy delicacy on a piece of bread. Or season the meat with adjika. You'll warm up instantly! Or you can put half a container with the stewed potatoes instead of sauce. Shall we cook?

Ingredients:

• 500 g bitter greenish pepper;
• 60 g garlic;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 80 ml table vinegar;
• 1 tsp. khmeli-suneli;
• 1 tsp. ground coriander;

Yield: 2 250 g jars

How to cook greenish adjika in Abkhazian style step by step with photos

1. We start by preparing all the ingredients.

2. We sort out the greenish pods of bitter pepper and remove the defective vegetables. Place high-quality peppers in a colander and thoroughly rinse under running water. Dry lightly with a cardboard towel.

3. To avoid getting burned, wear disposable rubber gloves. Cut off the tails of the peppers. Cut the pod together with the seeds into 3-4 pieces.

4. Take a meat grinder and grind the chopped green peppers. Place in a comfortable deep container.

5. Pass the garlic cloves through a meat grinder or press. Add the crushed pulp to the greenish mass.

6. Add salt, sweet sand, ground coriander, suneli hops and add table vinegar. Stir until the grains dissolve.

7. Leave on the kitchen counter at room temperature for 1.5-2 hours.

8. Meanwhile, while the adjika is infusing, prepare containers with lids. Wash thoroughly with baking soda, place in a pan of cool water and boil for 8-10 minutes. We take it out of the boiling water and leave it for some time so that the inside of the jar dries out.

9. We pack greenish adjika into unstained dry jars for the winter to the very top. The jars must cool down so that the glass does not crack due to temperature changes. Cover them with lids and store them in the refrigerator. Adjika from greenish pepper is ready. Bon appetit!

Top tips:

1. Greenish Georgian adjika - the sauce is very spicy and you can’t eat a lot of it. So it is better to use small containers for packaging. This way the sauce will not spoil and will be quickly eaten. And a new portion will always come from the freshest open container.
2. This type of adjika can also be prepared from reddish chili peppers.
3. Walnuts are often added to adjika in Abkhazian or Georgian style; they soften the sauce and impart a wonderful aroma, which is very advantageously emphasized by hops-suneli. A similar combination of spices and nuts is found in other dishes of Georgian cuisine; a good and tasty example is chicken satsivi.
4. Adjika can be served with meat, fish, and added to salads and stews. Use as a marinade for baking fish and meat, or simply spread on bread. Any dish with a greenish spicy sauce will acquire an indescribably special taste and smell.

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Sauces

Green adjika: 5 recipes for the winter

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A fragrant seasoning for your favorite dishes - greenish adjika - can be prepared very quickly at home. The seasoning goes well with meat, fish, is used as a dressing for first courses, it can be used instead of salt with vegetables, and will decorate any dish with new flavors.

Green adjika from cilantro

Ingredients:

Greenish hot pepper - 4 pcs.

Fresh cilantro - 4 bunches

Garlic—8-10 cloves

Manufacturing:

Peel the garlic and remove the seeds from the peppers. Place in a blender and puree. Can be passed through a meat grinder.

Great to add salt. Approximately 1 tablespoon without top. If you are not going to store it for a long time, you can use much less salt.

Use as you wish. You can put it in a jar and use it as needed. You can lubricate cooked chicken, meat, or add to savory baked goods. It can stay in the refrigerator for quite a long time.

Georgian greenish adjika

Ingredients:

1 kg of bitter greenish capsicum (to make the least bitter adjika, you can take ½ kg of sweet greenish pepper and ½ kg of bitter),

70 g fresh parsley,

100 g fresh cilantro,

40 g new celery leaves,

2 tbsp. l. dry coriander,

2 tbsp. l. khmeli suneli,

1 tbsp. l. dry dill,

Manufacturing:

Wash the bitter peppers and herbs and spread them on newspaper, leave them overnight (that is, in the dark) . After time has passed, remove the seeds from the bitter pepper (work only with gloves).

Peel the garlic. Grind green peppers and garlic through a meat grinder. Grind the freshest parsley, cilantro and fresh celery leaves.

Add Georgian spices and salt.

Using gloved hands, thoroughly mix the adjika.

Serve as a seasoning for meat and fish dishes. Adjika can be stored for several months, but to do this, add more salt when making it.

Adjika from greenish tomatoes

Ingredients:

1 kg greenish tomatoes,

2 heads of garlic,

2-3 pcs. hot capsicum,

20 g sweet sand,

30 g vegetable oil.

Manufacturing:

Wash the tomatoes and cut into slices suitable in size for a meat grinder.

Peel the garlic, divide into cloves.

Cut the hot pepper into rings. You don’t have to remove the seeds so that the adjika comes out as hot as possible.

Chop the freshest parsley.

Grind all the ingredients for adjika in a meat grinder.

Add salt, also to balance the flavors, and sweet sand.

Pour vegetable oil into the adjika and cook on fire for 25 minutes. Then pour in 9% vinegar and continue cooking for another 15 minutes.

Place adjika into jars prepared in advance. Roll up adjika with lids. Insulate the jars and let them cool completely under the blanket.

Green adjika with nuts and herbs

Ingredients:

fresh cilantro – 400 g

parsley leaves, dill – 200–300 g

ground dark pepper to taste

hot pepper in pods – 400 g

crushed walnuts – ½ tbsp.

garlic (heads) – 4 pcs.

bell pepper – 2–3 pcs.

Manufacturing:

Bunches of greenery are painstakingly sorted, removing dry leaves and thick stems. The remaining juicy tender parts of the plants are soaked in cold water for no longer than a quarter of an hour, and then washed.

The bell pepper is cut, the seeds are removed, and washed.

Garlic cloves are peeled and washed.

Place the greens and garlic on a clean, dry towel and lightly blot to remove water.

The hot pepper fruits are washed. The pods are cut lengthwise and cleared of seeds and tails. It is recommended to use silicone gloves to protect the skin of your hands from burns.

Grind walnuts in a blender.

Then separately grind the greens, hot peppers and bell peppers with garlic in a blender.

Then combine the ingredients crushed in a blender with each other, adding salt and ground pepper.

The resulting mass is placed in glass containers and covered with tightly fitting lids. Ready adjika is stored in the refrigerator. Used as a dressing for meat dishes, soups, porridge or pilaf.

Green adjika from parsley

Ingredients:

parsley – 250 g

bell pepper – 500 g

bitter pepper – 3 pcs.

table salt – 1 tbsp. l.

sweet sand - 2 tbsp. l

Manufacturing:

Wash and sort the parsley and dill, removing all putrid and spoiled branches. Chop with a knife.

Carefully wash the bell pepper, remove the seed crusts and cut into quarters. Place the parsley in one bowl and grind everything with an immersion blender until smooth.

Using a press or blender, chop the garlic and add it to the main mixture. Season everything with salt and sugar. Grind the hot peppers in a blender and also add to the vegetables, pour in the vinegar, and mix thoroughly. Since there are no preservatives in the recipe, you will have to try to preserve adjika for the winter. To do this, the jars into which it will be poured must be sterilized in advance and then tightly closed with lids.

This adjika made from parsley can be stored in the refrigerator for about six months, so it is better to prepare it at the end of summer or in autumn. You can serve it with any meat dish, or with pasta as a sauce - it will be equally good in all applications.

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Green adjika

Hello everyone, friends! I bring to your attention a recipe for making delicious greenish adjika.

Ingredients for “Green Adjika”:

• Bell pepper (greenish) - 4 pcs.
• Chili pepper (greenish) - 4 pcs.
• Garlic (heads) - 6 pcs.
• Dill - 1 bunch.
• Parsley - 1 bunch.
• Salt (heaped) - 1 tbsp. l.
• Sugar - 3 tbsp. l.
• Vinegar (9%) - 2 tbsp. l.
• Vegetable oil - 4 tbsp. l.

Nutritional and energy value:

Recipe for “Green adjika”:

We wash the vegetables.
Remove the stem and seeds from the peppers.
Cut into convenient pieces for a meat grinder. Peel the garlic.
We rinse. We wash the greens.
Finely chop 1/3 of each bunch of greens with a knife.

We pass everything, not counting the crushed 1/3 bunches of greens, through a meat grinder.

To the acquired mass, add chopped herbs,
salt
, sugar,
vinegar,
vegetable oil.
Mix.
Let it sit for 3 hours.

Serve to the table.
Store in the refrigerator.
From this amount of ingredients I got 1 liter of adjika.
And for you, I wish you bon appetit, good mood and all the best!

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Green adjika – 9 of the most unique and delicious recipes for a special snack

Green adjika is a savory sauce that any housewife will happily enjoy for the winter. A similar preparation is perfect for meat and fish dishes. It is very simple to prepare, so the cooking process does not take much time.

How to create greenish adjika?

Thinking about how greenish adjika is prepared for the winter, housewives study almost all the recipes. Each of them is special in its own way, which is due to the presence of different ingredients. The following distinctive features of this dish can be noted:

1. Basil, parsley and other types of herbs, hot peppers, tomatoes, apples, gooseberries, and onions are used as greenish components. They will be organically complemented by various spices, seasonings and garlic.
2. Green adjika will be an excellent addition to almost all types of dishes: porridge, pasta, stew, meat treats, fish, it can be used as a dressing full of vitamins for cabbage soup.
3. A necessary condition for obtaining a savory preparation is that the greens must be crushed into a pulp. The main component processed in this way will release juice, this will help obtain a paste-like mixture.
4. It is recommended to store adjika in the refrigerator.

Adjika greenish Abkhazian – recipe

Fans of traditional Caucasian recipes will like greenish adjika in Abkhazian style. To make it, the most ordinary products are useful, and to give it a wonderfully fresh smell, you should purchase ingredients such as tarragon, basil, dill and parsley. Hot pepper, garlic and large salt are recognized as permanent ingredients of the recipe.

• chili pepper – 250 g;
• garlic – 1 head;
• coriander – 150 g;
• dill and basil - 100 g each;
• parsley – 250 g;
• tarragon – 60 g;
• salt – 300 g.

1. Wash the pepper, remove the seeds, cut into pieces.
2. Sort out the greens, rinse, cut off the stems, finely chop the leaves and place in a saucepan.
3. Add pepper there too. Grind the ingredients with an immersion blender until a homogeneous mass is obtained, which makes up the greenish adjika.
4. As the greens give juice and turn into paste, add salt to the mixture. Mix everything well.

Georgian greenish adjika – recipe

Greenish adjika in Georgian is considered a very interesting variation of the preparation. It differs from the previous production method by the introduction of walnuts. What makes the sauce unique is the cinnamon, which you won’t find in other recipes. The main component is not the freshest hot pepper, but dried one.

• dry hot pepper – 1 kg;
• coriander – 50 g;
• garlic – 300 g;
• fresh cilantro – 500 g;
• walnuts – 200 g;
• hops-suneli – 100 g;
• salt – 100 g.

1. Pour dry pepper with cool water for 1.5 hours.
2. Grind nuts, cilantro, garlic and pepper through a meat grinder.
3. Add spices and salt to the mixture and mix. Green Georgian adjika is ready.

Adjika from greenish hot pepper

Fans of spicy foods will appreciate this preparation option as adjika from greenish hot pepper. Even the spicy celery present in it will not be able to reduce the spiciness. The truly Caucasian taste of adjika comes from garlic, cilantro and other herbs. The sauce mixes well with stews.

• greenish pepper (hot) – 500 g;
• fresh cilantro, dill and parsley – 250 g;
• celery – 50 g;
• garlic – 1 head;
• coriander – 1 tsp;
• salt – 150 g.

1. Remove the seeds from the pepper, chop its pulp, herbs, celery and garlic.
2. Mix all ingredients thoroughly. Green spicy adjika is ready.

Adjika from greenish bell pepper for the winter

No less spicy appetizer for the winter will be adjika made from greenish bell pepper. This is justified by the fact that it contains capsicum. Vinegar will help smooth out the bitterness and pungency; it will also enhance the smell of spices and herbs, so housewives who want to get the mildest taste can add this component if they wish.

• greenish bell pepper – 500 g;
• parsley – 250 g;
• dill – 100 g;
• capsicum – 4 pcs.;
• garlic – 4 cloves;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar – 2 tsp.

1. Finely chop all the products and transform them into a homogeneous mass, from which adjika consists of greenish pepper.
2. Add sugar, vinegar and salt to the prepared mass and mix.

Adjika from greenish tomatoes for the winter - recipe

Gourmets especially highly appreciated the recipe for preparing adjika from greenish tomatoes for the winter. Basil, paprika and khmeli-suneli add piquancy to the sauce. The sweet and sour note comes from the combination of tomatoes and carrots. The sauce is not bad because it can be stored at room temperature, because it is heat-treated.

• greenish tomatoes – 4 kg;
• hot pepper – 200 g;
• reddish tomatoes – 250 g;
• greenish bell pepper – 500 g;
• garlic – 300 g;
• carrots – 3 pcs.;
• vegetable oil – 0.5 cups;
• salt – 150 g;
• khmeli-suneli – 50 g:
• greens (dill, parsley, basil).

1. Process greenish tomatoes - remove the skin, scald with boiling water, cut into quarters, cover with salt, leave for 6 hours, then drain the liquid.
2. Pass all vegetables through a meat grinder.
3. Add hops-suneli to the mixture, pour in oil.
4. Mix thoroughly and set aside for 30 minutes. Boil the sauce over low heat for about an hour.
5. 2 minutes before the greenish spicy adjika is ready, add chopped greens.

Adjika with greenish apples

Another successful combination for lovers of special snacks is adjika made from greenish apples for the winter. Its personality is its unique sweet and sour taste, which is obtained by combining components such as apples, peppers and carrots. If desired, you can use any spices and seasonings.

• apples – 1 kg;
• sweet pepper – 1 kg;
• onion – 1 kg;
• carrots – 1 kg;
• tomatoes – 2.5 kg;
• garlic – 4 cloves;
• hot pepper – 2 pods;
• vegetable oil – 200 g;
• sugar – 100 g;
• salt.

1. Grind the apples and all the vegetables in a meat grinder and simmer for 45 minutes.
2. 10 minutes before the end of cooking, add the garlic. After finishing the process, mix everything.

Recipe for greenish adjika with walnuts

Greenish adjika with nuts is considered a classic Abkhaz snack. It can not only be added to dishes, but also consumed as an independent dish. As for salt, it is better to take stone salt; iodized or flavored salt is absolutely not suitable for sauce. If adjika is used as a dressing for first courses, then it is important not to overdo it with its quantity.

• cilantro – 1 bunch;
• dill – 0.5 bunch;
• sweet pepper – 4 pcs.;
• greenish hot pepper – 1 pc.;
• garlic – 1 head;
• walnuts – 2 tbsp. l.;
• hops-suneli – 1 tsp;
• salt;
• vinegar – 2 tsp.

1. Chop all the vegetables.
2. Add spices, salt, vinegar, ground nuts. Mix everything.

Adjika from green onions

Greenish adjika, the recipe for which includes the same ingredient as onion arrows, is indescribably tasty. It has a fascinating and specific taste; it’s worth cooking just for the experience. It is possible that, having tasted the wonderful taste, adjika will become an invariable preparation for the winter. In this version, the sauce can be served with baked potatoes or simply spread on bread.

• green onions - 2-3 huge bunches;
• cilantro – 1 bunch;
• parsley – 1 bunch;
• garlic – 1 head;
• celery – 50 g
• coriander – 1 tsp;
• salt.

1. Chop the greens.
2. Add garlic, coriander, salt, mix everything.

Adjika from greenish gooseberry

For almost all gourmets, a real discovery will be the recipe for adjika made from greenish gooseberries. This unique appetizer will be an ideal addition to any meat dish; it can be served at a formal table. The cooking method is very simple, a minimum of ingredients are required, but they are amazingly combined with each other.

• gooseberries – 1 kg;
• dill – 200 g;
• garlic – 300 g.

1. Sort and wash the ingredients.
2. Grind everything in a meat grinder and mix.