Adjika with parsley

For lovers of spicy food, it is suggested to cook this adjika. All products are twisted in a meat grinder, which can significantly save time. In this recipe, green tomato adjika is cooked without adding garlic. This will seem unusual to you, but adjika will be very tasty.

Adjika has earned the trust of many families as an ideal appetizer or sauce for various dishes. We offer a variant of zucchini adjika with tomato paste and bell peppers. This spicy, juicy and aromatic adjika will surely please all your household members.

For lovers of hot sauces, I suggest making adjika from green tomatoes for the winter. Even if you do not like or for some other reason do not eat spicy foods, still cook this adjika, adjusting the amount of hot peppers and garlic according to your own preferences.

A very tasty appetizer that will be an excellent addition to various meat and vegetable dishes. It is very easy to prepare it and it only takes a few minutes. And dishes with such adjika will acquire completely new, piquant notes!

A fragrant, delicious snack made from green tomatoes and sweet and sour apples.It will perfectly complement the main course and make it even more appetizing. And you can enjoy it all winter long!

Adjika from green tomatoes is a very tasty Georgian appetizer. It can be spread on sandwiches or added to hot dishes. It turns out to be very tasty and spicy. And it will make any dish more appetizing!

Let's move away from the classic version of cooking adjika. If you replace the main ingredient with beets, you get an unusual, but very tasty sauce, which can be served as a salad and added to the soup instead of dressing.

Fragrant green adjika made from two types of pepper and greens does not require cooking and heat treatment of products. Vegetables ground in a blender turns into a great savory snack. Adjika should be infused for 3 days, and after that it should be stored in the refrigerator.

The basic rule for the preparation of classic Georgian adjika is the correct and competent choice of the constituent components. Traditionally, it is made from hot peppers. It is mandatory to add walnuts to adjika. The ratio of cilantro to parsley should be 3: 1. A lot of salt is put in adjika so that the workpiece can be stored for a long time.

Spicy, spicy adjika is an ideal pairing with red meat and various meat dishes. Cooking adjika for the winter does not take much time, it tastes better than the purchased one and turns out to be cheaper. Tomatoes, peppers and herbs make a wonderful ensemble despite their simplicity.

The most common is red adjika. But, for a change and if you like sharper and hotter sauces - prepare green adjika from hot peppers and herbs. The blank is made in a cold way, due to which the original benefits and taste of the products are preserved as much as possible.

It is not at all necessary to add tomatoes to adjika. The seasoning prepared on the basis of bell pepper will be no less tasty, sweet and sour and moderately pungent. For lovers of spicy adjika, you can increase the amount of chili peppers.

It is believed that the true, classic Georgian adjika does not require boiling. Such raw adjika is prepared easier and faster, and retains all the useful vitamins and trace elements of fresh vegetables that would be lost during the heat treatment.

I propose to cook spicy Uzbek adjika. The seasoning turns out to be quite spicy, it is easy to prepare, it is stored in the refrigerator. If necessary, the seasoning is diluted with tomato paste to adjust the pungency according to your taste preferences.

Lovers of hot sauces will certainly appreciate the recipe that I want to share with you. Adjika turns out to be very spicy and quite aromatic. The spicy seasoning goes well with meat and fish dishes.

I want to share a recipe for a delicious spicy sour adzhika made from green apples without tomatoes. For cooking, use sour green apples. Adjika, delicate in consistency, will suit both fish and poultry. The process of preparing the seasoning will take almost no time from you.

Adjika is a seasoning that has many recipes. Adjika can be raw or cooked. Today I want to share an interesting recipe for adjika with apples, carrots and bell peppers.

Lovers of hot sauces will certainly appreciate the recipe that I want to share with you. Adjika turns out to be very spicy and quite aromatic. The spicy seasoning goes well with meat and fish dishes.

Of the various adzhika recipes, this one stands out: it is slightly fatty and aromatic thanks to the addition of walnuts and cinnamon.Real spicy Georgian adjika with herbs and hops-suneli will warm you in winter, it can be added by a teaspoon to almost all savory dishes.

Boiled adjika from bell peppers, with tomatoes and garlic turns out to be incredibly spicy, appetizing and healthy. It will decorate your dishes with its rich taste and aroma! Do not be too lazy to prepare a few of these jars for the winter!

Spicy parsley adjika with the addition of chili and bell pepper will be an excellent option for a sauce for meat and vegetables, which will worthily replace purchased ketchups and sauces containing preservatives and additives. Adjika consists entirely of natural ingredients and does not undergo heat treatment, due to which parsley and vegetables retain vitamins and nutrients. Adjika is prepared absolutely simply and quickly and does not require a lot of time, you just need to prepare herbs and vegetables, and then grind them in a blender.