Why do I cook green ajika instead of the usual? Bashny.Net

The Abkhaz word adjika means only salt. This spicy paste came to us from Abkhazia, although Georgians also contributed to the traditional recipe. And today we will try to understand why green adzhika also deserves an honorable place on the table and how to cook it correctly.

Many do not understand why to cook ajika at all and what it should be eaten with. This hot mixture suits almost any meat and makes it more spicy. It can be classic manta or pork kebabs, ajika perfectly complements the taste of all meat dishes.



If you like sharp chicken wings, do not order them in a restaurant. It is better to cook yourself and serve them ajik. Believe me, this combination will be remembered for a long time, and your family will definitely want supplements.



The ingredients

• 150g dill
• 150g parsley
• 240g horseradish
• 500g celery
• 300g hot pepper
• 80g garlic
• 10g salt
• 5ml vinegar essence

Preparation

1. First of all, go through all the branches of greenery, separating the dull and immature. Carefully wash dill, parsley, celery and horseradish leaves. Editorial boardIf you often use greens, purchase a special container for drying and washing it, this will greatly facilitate the cooking process.
   
   
   
   
2. Now we have to prepare the pepper. Be sure to wear disposable gloves and do not touch your face in any case. Peel the pepper from the seeds and trim the leg, wash under water. Clean the husks of the garlic.
   
   
   
   
3. All the greens should be passed through the grinder and salted. Put the resulting mass in a deep bowl and make a small depression, which in a couple of minutes will be filled with juice. That's where the vinegar essence needs to be poured in.
   
   
   
   
4. Stir it up and let me stand for an hour. Now you can decompose adjika in dry cans and close tightly with lids. Store green ajika should be in the refrigerator. Bon appetit!
   
   
   
   

Such green adjika can be combined with fried zucchini or potatoes in a uniform. Even meat is not necessary to serve, it will still be very tasty!



Remember that ajika, cooked at home, has many advantages over store ketchups and sauces. She's a lot. lower-energyAnd all the components are completely natural, no dyes and odor enhancers. We advise you to prepare a few jars of red and green ajika, completely replacing all options from the supermarket.