Source: Fanfo, AdobeStockGreen adjika is sure to liven up any dish! Its vibrant aroma and subtle spiciness will make meat or even simple potatoes truly special. We share 10 proven recipes for how to make this adjika and how to preserve it for winter!
1. Green Adjika with Parsley and Cilantro
Source: AdobeStockA great all-purpose seasoning for all herb lovers.
You will need: 6-8 hot green pepper pods, 2 bunches of parsley, 2 bunches of cilantro, 4-6 cloves of garlic, 2 tbsp salt, 3-4 tbsp coriander, 2 tbsp soy sauce.
Preparation: Wash, dry, and roughly chop the herbs, hot pepper, and garlic. Put all ingredients into a blender, chop, and store the adjika in a clean, dry jar in the refrigerator.
2. Green Adjika with Walnuts
Source: AdobeStockSo delicious that the question of how long it can be stored doesn't even arise!
You will need: 3 bunches of cilantro, 2-3 hot green pepper pods, 80 g walnuts, 1 head of garlic, 3 tbsp olive oil, 0.5 tsp salt.
Preparation: Wash and dry the herbs. Chop cilantro, garlic, and pepper in a blender. Separately grind the walnuts into crumbs and mix them with the green mixture, olive oil, and salt. Store the adjika in a clean, dry jar in the refrigerator.
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3. Green Adjika with Wine Vinegar
Source: AdobeStockIn a cool place, this adjika keeps perfectly for several months.
You will need: 250 g jalapeño peppers, 1 bunch of cilantro, 1 bunch of parsley, 1/2 head of garlic, 50 ml red wine vinegar, 50 ml olive oil, 0.5 tbsp coriander, 1 tbsp salt.
Preparation: Wash and chop the jalapeños. If you want the adjika to be spicier, leave the seeds. Using a meat grinder or blender, chop the peppers, garlic, and herbs. Add olive oil, wine vinegar, salt, and coriander, mix, and spoon the adjika into clean, dry jars. Store in the refrigerator or cellar.
4. Green Adjika with Bell Pepper
Source: AdobeStockAn amazing Georgian-style recipe for lovers of rich flavors.
You will need: 300 g green bell pepper, 300 g hot pepper, 100 g cilantro, 100 g parsley, 100 g walnuts, 50 g garlic, 2-3 tsp salt, 2 tsp khmeli-suneli, 2 tsp utskho-suneli, 1 tbsp coriander.
Preparation: Pass all peppers, herbs, garlic, and nuts through a meat grinder or chop with a blender. Add spices, mix, spoon the resulting adjika into clean, dry jars, and store in a cool place.
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5. Green Adjika for Winter
Source: AdobeStockQuick, easy, and completely no-cook.
You will need: 4-5 green bell peppers, 8 hot green pepper pods, 50 g parsley, 50 g cilantro, 50 g garlic, 25 ml vinegar, 50 ml vegetable oil, 2 tbsp khmeli-suneli, 2 tbsp coriander, 1.5 tbsp sugar, 1 tbsp salt.
Preparation: Chop vegetables and herbs in a blender or meat grinder. Add salt, sugar, spices, vegetable oil, and vinegar. Mix, cover the adjika with cling film, let it steep for 5-7 hours, then spoon into sterilized jars and seal for winter.
6. Sweet Green Adjika
Source: AdobeStockFor those who don't like overly spicy food.
You will need: 1 kg green bell pepper, 2 hot peppers, 80-100 g garlic, 5 tbsp apple cider vinegar, 6 tbsp sugar, 1 tbsp salt.
Preparation: Using a meat grinder or blender, chop the peppers with garlic. Add the remaining ingredients, mix, let the mixture sit for half an hour, and mix again. Seal the adjika in sterilized jars and store in a cool place.
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7. Green Adjika from Apples for Winter
Source: AdobeStockAn original preparation if all the classics have already been tried.
You will need: 1 kg green apples, 100 g celery with greens, 1 bunch of parsley, 1 head of garlic, 1 hot pepper, 40 g sugar, 25 g salt, 1 tsp coriander, 1 tsp khmeli-suneli.
Preparation: Peel and chop the apples, add half a glass of water, simmer for 15-20 minutes over low heat until soft, then mash them into a puree. Separately chop celery, parsley, garlic, and hot pepper, and add all of this along with sugar, salt, and spices to the apples. Cook for another 15 minutes and seal the adjika in sterilized jars for winter.
8. Green Adjika with Mint and Basil
Source: AdobeStockIf desired, you can use any aromatic herbs to taste.
You will need: 1 kg hot green pepper, 100 g mint, 100 g cilantro, 50 g green basil, 100 g garlic, 4 tsp white wine vinegar, 2 tbsp salt.
Preparation: Pass garlic, herbs, and hot pepper through a meat grinder. Add salt, wine vinegar, and spices as desired, and mix the adjika thoroughly. Spoon it into sterilized jars and store in a cool place.
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9. Green Adjika with Horseradish Leaves and Celery
Source: AdobeStockIt's hard to imagine an even more aromatic adjika recipe!
You will need: 300 g hot green pepper, 500 g celery with greens, 250 g horseradish leaves, 100 g parsley, 100 g dill, 1 head of garlic, 10 g salt, 5 ml acetic essence.
Preparation: Wash, dry, and pass all ingredients through a meat grinder or use a blender. Add salt, mix, and let the adjika sit for 10 minutes. Then pour in the acetic essence, mix again, spoon the mixture into clean, dry jars, and store in the refrigerator or cellar.
10. Green Adjika from Tomatoes for Winter
Source: AdobeStockDon't know what to do with green tomatoes? Here's a recipe!
You will need: 800 g green tomatoes, 2 green bell peppers, 1 onion, 2 green apples, 1 hot pepper, 1 head of garlic, 100 ml vegetable oil, 2 tbsp sugar, 1 tbsp salt, 30 ml vinegar, 1 tsp aromatic herbs.
Preparation: Pass all vegetables and apples through a meat grinder or chop with a blender. Add the remaining ingredients, mix, and cook the adjika for about 30 minutes over low heat. Seal in sterilized jars for winter.