Adjika is an ideal addition to meat, fish, potatoes, cereals and baked vegetables. The main component of this aromatic sauce is garlic, pepper and herbs, the aroma of which brings special notes to the food. A large content of the beneficial properties of each product from the recipe can be saved by preparing adjika without cooking.
History of occurrence
The sauce was invented by Abkhaz shepherds. Adjika in translation means "salt." They used it initially as an additive, which was introduced to goats and lambs in food. After all, after eating the salt mixture, animals wanted to drink and eat in large quantities. So, they increased their weight much faster. Over time, various herbs were added to adjika to increase the volume of the mixture. After all, salt at that time was an expensive pleasure. Thus, it was saved.
Adjika recipes
Today, Abkhazian cuisine offers us many varieties of recipes for cooking adjika. As a rule, every housewife makes seasoning according to her own recipe, adhering to centuries-old traditions. But in each mountainous region, adjika is understood as different mixtures. For example, in the Caucasus it is a sauce or seasoning, in the composition of which you can try red and hot pepper, salt, sugar, herbs.
Adjika with parsley, prepared for the winter , is quite useful, and its recipes are affordable 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, you can avoid winter colds. After all, adjika contains a huge amount of vitamins and minerals.
Vegetable adjika with parsley
So, today, in times of 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. To prepare such a sauce, the following products should be prepared:
- Tomatoes - 0.4 kg.
- Sweet varieties apples - 0.3 kg.
- Bitter pepper (chili) - 5 pieces.
- Bell peppers - 0.5 kg.
- Garlic - 5 cloves.
- Carrots and parsley root - 0.3 kg each.
- Hot mustard - 100 gr.
- Vinegar 9% - 10 tablespoons.
- Tomato paste and salt - 2 tablespoons each.
In order for adjika from parsley to be successful, you should adhere to your taste preferences. And adjust the sharpness by adding or removing chili peppers. Keep in mind that over time adjika insists. Its taste is fully revealed a day after preparation.
So, all the necessary vegetables should be thoroughly washed under running water, chopped finely (pieces can be of any shape) and put through a meat grinder. You can use a blender. But then there is a chance that the size of the milled particles will be too big.
Then, tomato paste must be added 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 salt to the mass. Mix and leave for several hours. Then we lay out on pre-sterilized jars, cork them and put them in a cool place.
Adjika tomato with parsley
Adjika from parsley, made for the winter without cooking, is another wonderful 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 (salt, pepper) to taste.
Wash and dry all prepared vegetables. Tomatoes must be cut into slices or into four parts. Peppers are cleaned from seeds and divided in half. Free the garlic from the husk, cut the chili peppers into pieces, and chop the parsley. Each vegetable in turn is passed through a meat grinder, blender or food processor. In the resulting mixture, add parsley, spices and vinegar, mix. We put it in jars and send it to be stored in a cool place. Such adjika with parsley (for the winter) is a great option to leave the smell of summer and give warmth to dishes in the cold season.
Adjika for the winter (without cooking) with chili peppers
One of the oldest recipes is making hot pepper sauce. From ancient times, the entire grinding process was carried out on a special stone. Such a device was in every Abkhazian courtyard, where the older woman was preparing fragrant seasoning. Today, all grinding is carried out using a meat grinder or a blender, but in distant villages you can still find wonderful stones with a fragrant surface.
The recipe for adjika parsley with chili is quite simple. But it requires a little preparation. In order for the sauce to get the required consistency, hot pepper should be slightly dried or dried before use. To do this, it can be decomposed for a couple of days in the sun. Using fresh pepper is possible - it all depends on preferences.
So you will need:
- Garlic - 0.5 kg.
- Chili pepper - 1 kg.
- Extra salt - ¾ cup.
- Dill in the seeds.
- Parsley - 0.3 kg.
- Cilantro is a bunch.
- Hops-Suneli seasoning - 1 pack.
- A pinch of coriander and caraway seeds.
This set of components is classic. But it can be supplemented with your favorite spices, herbs and herbs to taste. After all, adjika from parsley can be cooked 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 add bitterness to adjika), chopped, add finely chopped greens, mix. Pre-fry all the spices until the aroma appears, grind them in a coffee grinder or crush in a mortar. We mix all the ingredients. We leave the mass to insist for a couple of hours. Then we lay it out in a prepared, sterilized container.
Adjika with parsley
In order for adjika from parsley to be suitable for storage in the winter, it is necessary to add more salt 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. In order for adjika to have an interesting texture, you can take peppers of different colors.
To add spice to 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 the extravaganza of taste. You can replace it with half a kilogram of ripe tomatoes and a couple of heads of garlic.
Vegetables are minced using a meat grinder or hand blender. Half a glass of sugar, one tablespoon of salt and half a glass of sunflower oil are poured into the mass. Everything is thoroughly mixed - the sauce can be served. If you use this method of preparation, you will get a wonderful adjika from parsley for the winter. 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 salt.
Parsley root adjika
Today there are many varieties of recipes for Abkhazian sauce. This and adjika from tomato with parsley, various vegetables. But there is still a recipe where the main component is parsley root. Its composition includes the following 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.
Each ingredient is ground. Everything is mixed, spices, oil are added. Then the finished adjika should be placed in jars or in another sterile container and sent for storage in a refrigerator or basement.
Total
If such a wonderful sauce as Abkhazian adjika from parsley appears on the table, then the hostess cannot avoid praise from all the guests. The dish will perfectly complement meat, fish, baked vegetables, potatoes or cereals. Having tasted the aromatic mixture in the cold season, you can raise immunity, because all the useful vitamins and trace elements have not left the jar due to heat treatment. In addition, this seasoning is environmentally friendly and does not contain preservatives.