Adjika from parsley for the winter: the best recipes and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Adjika is the perfect accompaniment to meat, fish, potatoes, cereals and baked vegetables. The main component of this fragrant sauce is garlic, pepper and herbs, the aroma of which brings special notes to the dish. A large content of useful properties of each product from the recipe can be preserved by preparing adjika without cooking.

History of occurrence

The sauce was invented by Abkhaz shepherds. Adjika in translation means "s alt". It was originally used as an additive, which was added to feed for goats and sheep. After all, after consuming the s alty mixture, the animals wanted to drink and eat in larger quantities. This means that they put on weight much faster. Over time, various herbs began to be added to adjika to increase the volume of the mixture. After all, s alt at that time was an expensive pleasure. Thus, she was saved.

Adjika recipes

Today, Abkhazian cuisine offers us many varieties of recipes for cooking adjika. As a rule, every hostessmakes seasoning according to his own recipe, adhering to centuries-old traditions. But in each mountainous region, various mixtures are understood as adjika. For example, in the Caucasus, it is a sauce or seasoning, in which you can taste red and hot peppers, s alt, sugar, herbs.

Adjika with parsley, prepared for the winter, is quite useful, and its recipes are accessible and simple. In order to prepare the sauce, you need to buy all the necessary ingredients. Then you chop the vegetables and mix all the ingredients. By eating food seasoned with such a mixture, winter colds can be avoided. After all, adjika contains a huge amount of vitamins and minerals.

Vegetable adjika with parsley

So, today, in the age of he althy food, thermal processing of food takes a backseat. Increasingly, you can find recipes in which products are consumed raw. Adjika with parsley, made without cooking, is one of them. To prepare such a sauce, you should prepare the following products:

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

In order for parsley adjika to be successful, you should stick to your taste preferences. And adjustspiciness by adding or removing chili peppers. Keep in mind that over time, adjika is infused. Its taste is fully revealed a day after cooking.

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. You can use a blender. But then there is a possibility that the size of the ground particles will be too large.

Then add tomato paste to the resulting mass. It saturates the finished adjika with a beautiful red color that fresh tomatoes cannot give. After that, add vinegar, mustard and s alt to the mass. Mix and leave for several hours. Then we lay it out in pre-sterilized jars, cork them and put them in a cool place.

Ajika tomato with parsley

Adjika from parsley, made for the winter without cooking, is another great way to get a delicious sauce, which is a storehouse of trace elements. To prepare it, you need to buy:

• Ripe tomatoes - 6 kg.
• Garlic – 500 gr.
• Sweet red pepper - 4 kg.
• Chili pepper - 6 pieces.
• Parsley (greens) – 500 gr.
• Vinegar 6% - 500 ml.
• Spices (s alt, pepper) to taste.

Wash and dry all prepared vegetables. Tomatoes must be cut into slices or quarters. Remove seeds from peppers and cut in half. We free the garlic from the husk, cut the chili pepper into pieces, and chop the parsley. Each vegetable in turn is passed through a meat grinder, blender or kitchencombine. Add parsley, spices and vinegar to the resulting mixture, mix. We put it in jars and send it to be stored in a cool place. Such adjika with parsley (for winter) is a great option to leave the smell of summer and give warmth to dishes in the cold season.

Ajika for the winter (without cooking) with chili

One of the ancient recipes is to make 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 remote villages you can still find wonderful stones with a fragrant surface.

The recipe for adjika from parsley with chili is quite simple. But it requires a little preparation. In order for the sauce to get the desired consistency, hot peppers should be slightly dried or dried before use. To do this, it can be decomposed for a couple of days in the sun. The use of fresh pepper is possible - it all depends on preference.

So, you will need:

• Garlic - 0.5 kg.
• Chili pepper - 1 kg.
• Extra s alt - ¾ cup.
• Dill seeds.
• Parsley greens - 0.3 kg.
• Cilantro - bunch.
• Spice "Khmeli-Suneli" - 1 pack.
• A pinch of coriander and cumin.

This set of components is classic. But hisYou can add your favorite spices, herbs and herbs to taste. 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. 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. All spices are pre-fried until aroma appears, grind them in a coffee grinder or crush in a mortar. We mix all the ingredients. We leave the mass to infuse for a couple of hours. Then we lay it out in a prepared, sterilized container.

Ajika with parsley

In order for parsley adjika to be suitable for winter storage, more s alt must be added to the recipe. It must be stored in a sterilized container. For this recipe, you need a large amount of parsley and bell pepper. They are taken in the same volume, for example, half a kilogram. To make adjika have an interesting texture, you can take peppers of different colors.

To spice up the sauce, you can add hot peppers in the amount of six or eight medium-sized peppercorns. If the pods are large, then the use of four vegetables will be sufficient. The addition of tomato paste will also come in handy - for an extravaganza of taste. You can replace it with half a kilogram of ripe tomatoes and a couple of heads of garlic.

Vegetables are chopped with a meat grinder or a hand blender. Half a glass of sugar, one tablespoon of s alt and half a glass are poured into the mass.sunflower oil. Everything is thoroughly mixed - the sauce can be served at the table. If you use this cooking method, you will get a wonderful parsley adjika for the winter. The recipes do not contain recommendations regarding the heat treatment of the sauce. The main thing is to put it in a sterilized dish, after adding a little more s alt.

Ajika from parsley root

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

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

Each ingredient is crushed. Everything is mixed, spices, oil are added. Then the finished adjika should be put into jars or other sterile containers and sent for storage in a refrigerator or basement.

Result

If such a wonderful sauce as Abkhaz adjika from parsley appears on the table, then the hostess cannot avoid praise from all the guests. The dish perfectly complements meat, fish, baked vegetables, potatoes or cereals. Tasting the fragrant mixture in the cold season, you can boost your immunity, because all the useful vitamins and minerals did not leave the jar due to thermalprocessing. In addition, this seasoning is environmentally friendly and does not contain preservatives.