The Abkhaz word “adjika” means only salt. This spicy pasta came to us precisely from Abkhazia, although the Georgians also contributed to the traditional recipe. And today we will try to understand why green adjika also deserves a place of honor on the table and how to cook it correctly.
Many do not understand why adzhika should be cooked at all and with what it should be eaten. This spicy mixture goes well with almost any meat and makes it more savory. It can be classic manti or pork kebab, adjika will perfectly complement the taste of all meat dishes.
If you like spicy chicken wings, don’t order them at a restaurant. It is better to cook it yourself and serve adjika to them. Believe me, this combination will be remembered for a long time, and your family will definitely want supplements.
- 150 g dill
- 150 g parsley
- 240 g horseradish
- 500 g celery
- 300 g hot pepper
- 80 g garlic
- 10 g salt
- 5 ml vinegar essence
First of all, sort out all the branches of the greenery, separating the dull and unripe ones. Wash the dill, parsley, celery and horseradish leaves thoroughly. Advice from the editors: if you often use greens, purchase a special container for drying and washing them, this will greatly facilitate the process of cooking.
Now you need to prepare the pepper. Be sure to use disposable gloves and never touch your face. Clean the seeds from the pepper and cut off the leg, rinse under water. Peel the garlic cloves.
All greens must be minced and seasoned with salt. Put the resulting mass in a deep bowl and make a small depression, which will fill with juice in a couple of minutes. It is there that you need to pour the vinegar essence.
Stir everything well and let stand for an hour. Now you can put adjika in dry jars and close tightly with lids. Store green adjika in the refrigerator. Bon Appetit!
This green adjika can be combined with fried zucchini or jacket potatoes. Even the meat does not have to be served, it will still turn out very tasty!
Remember that homemade adjika has many advantages over store-bought ketchups and sauces. It has a much lower energy value, and all the components are completely natural, no dyes and odor enhancers. We advise you to prepare several jars of red and green adjika, completely replacing all the options from the supermarket.