Parsley adjika for the winter: without cooking, with tomato paste, garlic and bell pepper

A simple recipe for adjika from parsley

To prepare a simple adjika recipe, no special skills are required, just ingredients, a blender and the correct procedure. First of all, you need to thoroughly rinse the vegetables and herbs in the following proportion:

bunch of parsley – 250 g;
bunch of dill – 100 g;
bell pepper – 500 g;
hot pepper – 4 pcs.;
garlic – 200 g;
vinegar – 50 ml;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.

It is better to first chop the parsley and dill with a knife, then place them in the prepared blender container. After the greens have transformed into a bright green foaming paste, coarsely chopped bell pepper is poured into it. The mixture is crushed again. After this, add garlic and chili, mix to a smooth paste with all the ingredients. Season adjika with sugar, salt and vinegar. The composition is transferred to sterile jars and sealed for the winter.

Adjika with tomatoes and horseradish

To prepare we will need:

sprigs of parsley and dill - 4 large bunches each;
garlic – 480 g;
horseradish root – 6 pcs.;
bell pepper – 20 pcs.;
hot pepper – 40 pcs.;
red tomatoes – 4 kg;
salt and cane sugar - 8 tbsp each. spoons.

Vinegar is added to taste. Its quantity depends on the ripeness and sweetness of the tomatoes.

Wash the greens and horseradish well, dry them, and grind them through a meat grinder with a fine nozzle.

Attention! In order not to cry while twisting the horseradish, you can put a plastic bag on the meat grinder, which will receive the chopped roots.

We peel the garlic and both types of peppers, and also grind them using a meat grinder. We do the same with tomatoes. Mix all the vegetables, add salt, sugar, season with vinegar to taste and package in dry, sterile jars. They can be covered with plastic covers. This parsley adjika should be stored in the refrigerator.

If you can’t use tomatoes for some reason, such a preparation can be made with tomato paste. It will have a richer taste.

Classic adjika made from parsley

In cooking, 2 classic recipes are used, one of which consists of herbs. This option has a rich, spicy taste; it is called adjika with a masculine character. Use the seasoning in a small dose, approximately at the tip of a knife. Green dressing is a good addition to first and second courses of meat and fish. The filling base includes:

parsley, dill – 250 g;
basil, cilantro – 250 g;
young garlic – 200 g;
hot chili – 3 pcs.;
olive oil, salt - 2 tbsp. spoons.

All ingredients need to be washed well, and unnecessary branches and tails should be removed from the greens. Peel the garlic; Remove only the tips from the chili, leaving the seeds. This will give the taste tartness and pungency. In this recipe, the entire mixture is immediately poured into a blender and blended at medium speed until smooth. Adjika will already be very fragrant. It is worth adding salt and olive oil to this taste, which will enhance the spicy taste. Place adjika in small jars and store in the refrigerator.

Adjika with hot pepper

What do you need:

bell pepper – 1 kg
parsley – 280 g
dill – 240 g
hot pepper – 250 g
garlic – 280 g
salt – 15 g

Wash parsley and dill, dry and grind through a meat grinder. Remove the seeds from the bell pepper, and then grind the pulp with a meat grinder or blender.
Chop the hot pepper as well. Peel and chop the garlic using a garlic press. Mix all adjika components, add salt and mix thoroughly. The more salt you add, the longer you can store adjika.

Raw adjika from parsley and hot pepper

Adjika with herbs, chili and tomatoes brings out the flavor well in the recipe. Tomatoes add juiciness and dilute the spiciness. Parsley refreshes the tomato taste of adjika for the winter. The dressing is good to use as sauces for main courses. The recipe has sour, sweet and spicy notes. For preparation you will need:

red tomatoes – 500 g;
sweet pepper – 1 kg;
apples – 2 pcs.;
capsicum – 2-3 pcs.;
dill, parsley – 150 g each;
salt – 1 tsp.

First you should wash the herbs and vegetables and dry them. Drops of water can spoil the fresh composition of the seasoning. Cut the tomatoes in half, then each part in half again to remove the seeds. Remove the peel and core from the apples. Remove seeds and peel from garlic and bell peppers. Do not cut the hot pepper, but remove the ends a little, this will reveal the spicy taste. Bring all ingredients to a paste form using a meat grinder or blender. Finally add salt and mix thoroughly. To avoid product spoilage, jars should be pre-sterilized. Cover raw adjika with plastic lids for the winter.

Adjika for the winter without cooking - tricks and useful tips

No adjika is complete without a lot of garlic. It takes quite a long time to clean it. To make your work easier, you can put the required number of garlic heads in the refrigerator. After half an hour, put them in a bag or towel and hit them vigorously on the table. You will have to tap the garlic for two to three minutes, but the result will please you: the garlic cloves will be very easy to separate from the husk.
When cleaning hot peppers, you need to wear thin rubber or plastic gloves. Pepper will simply burn the bare skin of your hands. For the same reason, you can only work in a well-ventilated area, or better yet, with an open window.
Adjika without cooking is good not only for meat. The sauce is excellent in combination with fish or vegetables, good with rice and buckwheat.
If you want to achieve a more refined taste, you can grind the ingredients not in a blender or meat grinder, but separately: cut the garlic into small pieces or grate it, chop the nuts with a rolling pin or grind in a mortar, and chop the greens with a knife. The taste of the final dish depends on how exactly certain products were crushed.
It’s good to add coriander, cumin, and Imeretian saffron to spicy tomato adjika for the winter without cooking. Lighter versions of the sauce allow the use of other spices - bay leaf and marjoram.
There is no need to be afraid of culinary experiments: adjika loves them. Basil, thyme, mint, Imeretian saffron, utskho-suneli (blue fenugreek), dill seed, cumin, coriander and even cinnamon can be excellent materials for culinary creativity.
Not all recipes allow you to use overripe tomatoes. Such vegetables contain a lot of liquid. Cooking raw will not allow excess moisture to evaporate, so the sauce may be too thin.
Uncooked adjika can easily spoil if stored at normal room temperature. The best place for raw sauce is the refrigerator and cellar. Preservatives increase the chances of survival: salt, vinegar, vegetable oil.
An unusual method of preparing adjika from tomatoes for the winter without cooking is to use natural fermentation. You need to leave the sauce to ferment at room temperature - the process usually takes three to four days. As soon as the mass has fermented, it needs to be poured into plastic bottles, without filling thoroughly to the neck, and put in the refrigerator (you can try placing one container on the balcony). This sauce can be stored for up to three years, maintaining the freshness of the main components. Pickled vegetables are very good for health.

Useful links:

Homemade adjika from parsley

A homemade adjika recipe is a unique find for every housewife. The tasty preparation will perfectly complement the range of dressings for the winter. The main secret of the cooking of the Caucasian people lies in the skillful combination of fresh herbs and dried spices.

Ingredients:

bunch of parsley – 100 g;
tomatoes, sweet peppers – 3 pcs.;
chili – 1 pc.;
garlic – 1 pc.;
black pepper, hops-sumelli, coriander, paprika, salt - 1 teaspoon each.

The ingredients are washed well under running water and cleaned. Place tomatoes and sweet peppers into the blender container, turn on medium mode, and grind the entire mixture. Finely chopped parsley, chili and garlic are poured into the resulting homogeneous mixture and brought to a paste. Adjika is seasoned with spices and poured into jars for storage.

Green adjika recipe

The recipe for Georgian green adjika will perfectly preserve fresh aromas for the winter. After all, it contains a large amount of herbs, spices and nutritional components. This recipe will add a spicy taste to any dish. In order to prepare the spicy preparation, you will need the following ingredients:

parsley, celery, cilantro - 400 g each;
chili pepper – 300 g;
garlic – 4 pcs.;
fine salt – 80 g;
bunch of mint – 1 pc.;
walnuts – 150 g.

Remove unnecessary parts from the greens and soak in water at room temperature for 10-15 minutes. Dry well. To do this, you can use a cloth or paper towel. Next, prepare the garlic and chili - remove the peel and remove the seeds. All ingredients, including nuts, but without salt, are poured into the blender container in any order. Carefully chop, salt and transfer to a storage container.

Vegetable adjika with parsley

Homemade vegetables with parsley in winter is one of the most delicious adjika recipes. Here you can satisfy different taste preferences. You can sweeten adjika with juicy apples, add a beautiful color with tomatoes, and saturate the dish with the desired aroma. The vegetable recipe for the winter includes:

parsley root – 300 g;
carrots, apples 300 g each;
tomatoes – 400 g;
bell pepper – 500 g;
chili pepper – 5 pcs.;
garlic – 5 cloves;
spicy mustard – 100 g;
vinegar 9% – 10 tbsp. l.;
tomato paste and salt - 2 tbsp. l.

Rinse the vegetables and divide them into 4-6 equal parts so that it is convenient to pass them through a meat grinder. It is better to navigate by taste yourself. If spiciness is preferred, then 5 chili peppers will be enough. If on the contrary, it is better to reduce it to 3 pieces. Add tomato paste to the resulting mixture. When the vegetable adjika begins to sparkle with colors, you can work on the taste. Add vinegar, hot mustard and salt, mix and seal in jars. Store adjika in a dark place.

Tomato adjika

Components:

ripe tomatoes – 2 kg
bell pepper – 20 pcs.
hot pepper – 10 pcs.
garlic – 5 heads
horseradish – 3 sticks
fresh parsley – 2 bunches
refined oil – 7 tbsp.
table vinegar - 15 ml
salt - 1 table. spoon

Tomatoes should be washed and processed using a food processor. Peel the bell peppers from seeds and stalks, and then also grind them using a homemade meat grinder.
Grind the hot pepper and crush the garlic with a garlic clove. Beat the horseradish in a blender and put the fresh parsley through a food processor.
Add salt and refined oil, then bring to a boil and leave to simmer for about an hour over low heat. Place the finished hot adjika into containers and roll up the lids.

Adjika for the winter with parsley and chili pepper

Chili pepper is the main ingredient in many preparations. Its pungent taste is revealed when combined with parsley. This is the second recipe for classic adjika. For a special taste, the Caucasus uses a traditional cooking method. First, the peppers are dried in the sun for several days, then they are ground with herbs using a special stone. In a modern kitchen, you can use a blender or mortar.

Main ingredients:

bunch of parsley – 300 g;
chili pepper – 1 kg;
garlic – 500 g;
bunch of cilantro – 1 pc.;
dill in seeds;
packing of khmeli-suneli – 1 pc.;
coriander and cumin - 1 tsp each.

To balance the spicy taste, you can replace half the serving of chili with bell pepper. Then the recipe can be considered universal. The ingredients are washed and then dried. A bunch of parsley and cilantro are finely chopped. The seeds are removed from the chili. All ingredients are lightly fried until a bright aroma appears. The fried mixture is passed through a blender or ground in a mortar. The prepared mixture should be left for a couple of hours and transferred to sterilized jars.

Adjika for the winter will lick your fingers - the most delicious recipe

The more vegetables included in adjika, the greater the variety of tastes and aromas awaiting the taster

The only point is that it is important not to overdo it with hot pepper. When there is too much of it, it will be impossible to taste the tomatoes or bell peppers.

And excessive spiciness is not very good for the stomach.

Products:

Juicy, tasty, ripe tomatoes – 1 kg.
Bell pepper – 5 pcs.
Fresh cilantro - 1 small bunch.
Apples with a sour taste, for example, “Antonovskie” - 0.5 kg.
Carrots – 0.3 kg.
Parsley – 1 small bunch.
Garlic – 2 heads.
Hot pepper – 3-4 pods.
Refined sunflower oil – 1 tbsp.
Salt – 0.5 tsp.

Cooking algorithm:

According to tradition, the housewife first expects vegetables. They need to be peeled, stems, and seeds removed. Rinse thoroughly in several waters (or under running water).
Cut into pieces so that it is convenient to twist in a meat grinder. This recipe allows you to use a newfangled blender to chop vegetables.
Add salt and oil to the aromatic vegetable mixture. Greens - parsley, cilantro - can be finely chopped, and can be put into a meat grinder/blender with other vegetables.
The cooking process lasts at least two hours, the fire is low, frequent stirring will only be beneficial.
Place adjika in small glass containers that have previously been sterilized. Roll up the lids.

Adjika from parsley root

In traditional winter dressings, not only parsley is used. Its root also has flavoring properties and goes well with tomatoes. Adjika will turn out a little sweet, with a garlicky aftertaste, and the root will add tartness. For the recipe you will need:

sweet pepper – 1.5 kg;
parsley root – 1 bunch;
tomatoes – 2 kg;
garlic – 500 g;
salt, sugar, ground pepper to taste;
sunflower oil – 3 tbsp. l.

The components are cleaned of seeds, tails, and crushed in any way. Then season with spices. When the entire composition has formed into one spicy mixture, it is placed in jars for storage in the refrigerator.

How to pickle parsley for the winter

This method of harvesting parsley for the winter is simple, easy to use and has a small number of ingredients.

Ingredients:

parsley - 500 g
salt - 125 g

Wash and dry the greens.

Finely chop and place in a bowl.

Add salt, stir and knead with your hands until the salt dissolves.

Pack into pre-sterilized jars.

Close the lids tightly to prevent air from entering.

Store the finished seasoning in the refrigerator until winter.

Adjika with parsley and tomato paste

Sugar and garlic play an important role in the recipe. Such ingredients will provide a rich taste and will not spoil the adjika. In the recipe, thick tomato paste is used instead of tomatoes.

Ingredients:

sweet pepper, parsley – 500 g each;
tomato paste – 1 kg;
garlic – 220 g;
chili pepper – 3 tsp;
sugar – 90 g;
salt – 100 g;
sunflower oil – 300 ml.

First of all, the entire composition is sent for washing and cleaning. Then put it in a blender container for grinding. The homogeneous mixture is stirred, paste, spices, and oil are added. The composition is poured into jars and sealed with plastic lids. This adjika resembles a sauce, so it will serve as a good addition to main courses and side dishes.

Homemade adjika from parsley Rainbow

The Rainbow parsley variety is often used in preparation. The roots and greens add a tart taste, which is pleasantly felt in various dishes, especially in winter. There are many ingredients, and each of them organically combines with each other, echoing the hot, sweet, and tart taste. The recipe uses:

parsley, basil - 1 bunch each;
parsley root and carrots – 400 g each;
tomatoes, bell peppers – 500 g each;
apples – 300 g;
hot pepper – 5 pcs.;
tomato paste – 3 tbsp. l.;
mustard –0.1 kg;
vinegar – 10 tbsp. l.;
salt – 2 tbsp. l.

All vegetable components are washed and chopped: carrots are grated, tomatoes and bell peppers can be cut at your discretion. The pepper is carefully cut lengthwise into several strips. Parsley root and all the greens are chopped with a knife. The chopped mixture is poured into the container, spices are added and boiled until it boils. After this you need to cook for an additional 20 minutes. When the adjika boils, carefully add vinegar and tomato paste and cook for another 5 minutes. The liquid mixture is poured into jars and rolled up.

Adjika with horseradish leaves

This recipe is hot and spicy. To make the taste juicy and diversify dishes in winter, it is better to choose ripe tomatoes and sweet peppers in the following ratio:

sweet pepper – 200 g;
horseradish root – 100 g;
tomatoes – 1 kg;
garlic – 3 pcs.;
hot pepper – 50 g;
salt, sugar to taste.

The preparation method is simple and consists of several stages. The ingredients are processed, cleaned, crushed in a meat grinder or using a blender. The resulting mass is seasoned with spices. The homogeneous mixture is left for 7 days to ferment, stirred 1-2 times a day. Transfer to jars and store in the refrigerator.

Very tasty spicy adjika with horseradish for the winter

Adjika with horseradish is distinguished by its tartness and piquancy, and it is prepared very easily and simply. A delicious spicy snack without cooking or sterilization is perfectly stored in the refrigerator or cellar. This appetizer is somewhat reminiscent of horseradish, but still differs in details and ingredients.

Ingredients:

Tomatoes – 0.5 kg.
Bell pepper – 0.2 kg.
Hot pepper – 50-70 gr.
Fresh garlic – 1 head
Horseradish (root) – 50-70 gr.
Basil – ½ bunch
Cilantro – ½ bunch
Granulated sugar – 1 tbsp.
Table salt – 1 tbsp.
Table vinegar 9% - 1 tbsp.

Cooking process:

Rinse all vegetables, herbs and root vegetables under running water, then peel the horseradish root, peel the garlic and make cross-shaped cuts on the tomatoes.
Scald the tomatoes with boiling water, then peel them and place the peeled fruits in a meat grinder or blender. Cut the horseradish root into arbitrary pieces. Remove the stems and seeds from the hot pepper, and then cut it into pieces too.
Grind the bell pepper along with garlic, horseradish, basil and cilantro in a special blender bowl or using a food processor. Control the degree of grinding of products at your discretion so that you like the consistency of adjika.
Place the crushed ingredients from the food processor or blender into a container with crushed tomatoes until pureed. Add granulated sugar, salt and vinegar to the container with all the ingredients. All components of adjika need to be thoroughly mixed and begin to prepare the dishes for storage.
Sterilize jars thoroughly washed in hot water in a microwave or oven, and also boil the screw-on lids. Place raw adjika in dry, hot jars and quickly screw on the lids. The snack can be stored in the refrigerator or cellar for about one year.

Bon appetit and culinary success!

Adjika from parsley with bell pepper

A tasty winter dressing will balance your diet with vitamins. Bell pepper is a component that almost no parsley adjika recipe can do without. But in each composition its functions are different. Using its taste, you can reduce the spiciness of the dish and add more sweetness.

For this recipe you will need:

parsley – 500 g;
sweet pepper – 1 kg;
garlic – 3 pcs.;
tomato paste – 0.8 kg;
sugar – 2 tsp;
salt – 6 tsp;
sunflower oil – 2 tbsp. l.

The ingredients are cleaned, washed, seeds removed and cut into slices. Pour the mixture into the blender container and grind it to the same consistency. After this, mix the paste, oil and spices. The liquid mixture is infused for a couple of hours, poured into jars, and covered with plastic lids.

Adjika with parsley

In order for parsley adjika to be suitable for storage in winter, more salt must be added to the recipe. It must be stored in a sterilized container. For this recipe you will need a large amount of parsley and bell pepper. They are taken in the same volume, for example, half a kilogram. To give adjika an interesting texture, you can take peppers of different colors.

To add spiciness to the sauce, you can add six or eight medium-sized hot peppers. If the pods are large, then using four vegetables will be sufficient. It will also be useful to add tomato paste - for an extravaganza of taste. You can replace it with half a kilogram of ripe tomatoes and a couple of heads of garlic.

Vegetables are chopped using a meat grinder or hand blender. Half a glass of sugar, one spoon of salt and half a glass of sunflower oil are poured into the mixture. Everything is thoroughly mixed and the sauce can be served. If you use this cooking method, you will get excellent parsley adjika for the winter. The recipes do not contain recommendations regarding heat treatment of the sauce. The main thing is to place it in a sterilized container, after adding a little more salt.

Adjika from parsley with basil

The most spicy composition of adjika is obtained using basil and other herbs. In Georgian and Abkhazian cuisine, dishes are given more richness with the help of fresh and dried herbs. It is believed that so many flavor qualities can be found in the herbal extract that it will be possible to combine the same dish in different ways. Adjika from parsley with basil is a dressing that will give the dish an unusual taste. The following ingredients are used to prepare it:

parsley, basil, dill, cilantro - 2 bunches each;
bunch of mint – 1 pc.;
young garlic – 3 pcs.;
chili pepper – 4 pcs.;
tarragon, thyme - to taste;
olive oil – 2 tbsp. l.;
salt – 2 tbsp. l.

The greens are cleaned of unnecessary branches, washed and dried. The ingredients, with the exception of oil and spices, are poured into a container for grinding. Spices are poured into a homogeneous mass, oil is poured, stirred, and placed in jars. Store adjika in the refrigerator.

ADJIKA FROM PARSLEY - AN UNUSUALLY TASTY AND VERY SPICY SEASONING FOR ANY DISH

Adjika from parsley is not the most common version of the sauce; Russians prefer to make this dish from tomatoes. Meanwhile, parsley, rich in vitamins, is much healthier, and it’s very easy to supplement with tomatoes. It contains 3 times more vitamin C than lemon, and also has a lot of calcium and potassium, which is especially valuable for winter vitamin deficiency.

How to make adjika from parsley? The recipe for adjika from parsley is very simple; the spicy addition will become indispensable on the table, as it preserves the taste of fresh herbs. This dish is very popular in the Caucasus, but has gradually found its way into the Russian menu; the main ingredients are herbs, hot peppers and garlic. You can include other additives that housewives combine to suit their taste. Parsley sauce also has secrets in its preparation.

If you add hot peppers, you need to thoroughly clean the seeds and remove the partitions. Parsley adjika will be richer if half of the vegetables are mashed and half is finely chopped. Use only rock salt, iodized or flavored salt will ruin the taste. Green adjika from parsley

Adjika made from parsley for the winter has dozens of recipes; it is also made in the form of a paste for spicy sandwiches. There is no need to sterilize the workpieces; safety is ensured by hot pepper and garlic. If your family loves spicy dishes, you can leave the hot pepper seeds. The parsley needs to be thoroughly washed and sorted, then dried a little.

Ingredients:

parsley – 1 kg; dill – 0.5 kg; sweet pepper – 2 kg; hot pepper – 16 pcs.; garlic – 400 g; vinegar – 200 ml; salt – 4 tbsp. l.; sugar – 8 tbsp. l.

Preparation

Chop the greens. Peel the pepper and garlic. Grind the ingredients to a puree. Season with vinegar, salt, sugar. Mix thoroughly and pour into jars. Adjika made from dill and parsley is stored in the refrigerator. Adjika from parsley for the winter with tomatoes

The word “adjika” is translated from Abkhazian as “salt”; it is believed that shepherds invented it by grinding spicy herbs with salt. In Georgia, nuts and suneli hops are also added to this mixture. Adjika made from tomato and parsley turns out to be milder in taste. Tomatoes need to be peeled by dipping first in boiling water and then in cold water.

Ingredients:

tomatoes – 2 kg; bell pepper – 1 kg; hot pepper – 2 pcs.; garlic – 200 g; parsley – 3 bunches; oil – 50 ml; vinegar 9% - 100 ml; sugar – 2 tbsp; salt – 2 tbsp.

Preparation

Wash, dry and peel vegetables. Grind in a meat grinder. Chop the greens. Stir, boil, cook for 20 minutes. Add herbs, salt, sugar. Cook for 10 minutes. Pour in vinegar and pour into jars. Add 1 teaspoon of oil. Adjika made from tomato and parsley is rolled up with lids. Recipe for adjika from parsley and tomato paste

Some housewives add bell peppers, apples, unripe tomatoes to green adjika, supplemented with celery, basil, dill, and cilantro. There are many opportunities for taste experiments; adjika made from tomato paste and parsley is also popular. This dressing perfectly complements borscht, soups and stewed potatoes in winter.

Ingredients:

parsley – 1 kg; garlic – 450 g; sweet pepper – 1 kg; sugar – 100 g; salt – 70 g; butter – 50 g; tomato paste – 300 ml; ground red pepper – 6 tsp.

Preparation

Wash the parsley and dry. Grind the vegetables. Mix with oil, salt and spices. Add tomato paste. Divide into jars. Adjika made from tomato paste and parsley is stored only in the cold. Parsley pesto for the winter - recipe

Fans of spicy sandwiches will love parsley pesto; the consistency of the dish is much thicker and richer. Italy is called its homeland, the word is translated as “to grind.” The base is basil, olive oil and parmesan cheese. Previously, the ingredients were ground with a pestle, but now a blender can easily cope with this task.

Ingredients:

parsley – 1 kg; olive oil – 110 ml; cilantro – 0.5 kg; salt – 0.5 tbsp. l.; garlic – 2 teeth; Parmesan cheese – 100 g.

Preparation

Peel and cut vegetables. Chop the greens. Grind in a blender until smooth. Divide into jars. Keep refrigerated. Adjika from parsley, garlic and bell pepper

Russians are accustomed to calling adjika a mixture of tomatoes, while in the Caucasus it is a seasoning made from various types of herbs, sugar, salt and red pepper. It is believed that the salty and spicy sauce provides additional warmth in cold weather and stimulates the appetite. The simplest recipe is parsley and garlic sauce for the winter. It is advisable to sterilize jars.

Ingredients:

parsley – 0.5 kg; garlic – 3 heads; bell pepper – 1 kg; tomato paste – 800 ml; sugar – 2 tsp; salt – 6 tsp; oil – 2 tbsp. l.; black and red pepper – 0.25 tsp each.

Preparation

Wash the greens, dry them, chop them. Chop the garlic and pepper. Grind, mix with tomato, salt, sugar, oil and herbs. Stir and leave for 3-4 hours. Place into jars and roll up. Spicy adjika from parsley for the winter

If you want a spicy sauce, adjika made from parsley for the winter with hot pepper is suitable. You need to clean it carefully so as not to burn your hands; it is best to work with gloves. And additionally open the window so as not to damage the respiratory organs. Parsley adjika is best complemented with hot chili pepper and garlic.

Ingredients:

parsley – 0.5 kg; sweet pepper – 1 kg; chili pepper – 5 pcs.; tomato paste – 1 kg; sugar - 150 g; salt – 1, tbsp. l.; oil – 150 ml; garlic - 3 heads.

Preparation

Peel the greens and peppers and grind them. Add tomato paste, sugar, salt, oil, crushed garlic. Place into jars and roll up. Basil and parsley sauce - recipe

The Italian version is parsley seasoning for the winter. Since the dish is not thermally processed, it retains many times more beneficial properties than other preparations. Mint and thyme add special freshness. It is recommended to sterilize jars for this recipe. You can pasteurize for 4-6 minutes in a pan of boiling water.

Ingredients:

parsley – 2 bunches; fresh basil - 2 bunches; dill – 2 bunches; cilantro – 2 bunches; mint – 1 bunch; thyme – 0.5 tsp; garlic – 3 heads; hot pepper – 4 pcs.; salt – 2 tbsp. l.; olive oil – 2 tbsp. l.

Preparation

Wash the greens, dry them, grind them. Mix with herbs, oil and seasonings. Add crushed garlic and tarragon. Stir until smooth. Refrigerate. Adjika from zucchini for the winter with parsley

An excellent parsley appetizer is made with the addition of zucchini. These vegetables themselves are tasteless, so they absorb any flavor instantly. It is better to take zucchini young, they are more tender. It is recommended to peel and remove old ones. It is better to adjust the amount of garlic and hot pepper to your taste.

Ingredients:

parsley – 1 bunch; zucchini – 2 pcs.; garlic – 200 g; capsicum – 120 g; oil – 150 ml; vinegar 9% - 100 ml; sugar – 100 ml; salt – 3 tbsp. l.

Preparation

Peel and chop the zucchini, peppers and garlic. Grind the vegetables, chop the herbs. Transfer to a saucepan and boil. Cook for 40 minutes. Add oil and vinegar, simmer for 5 minutes. Place into jars and roll up. Adjika from parsley for the winter without cooking

Parsley sauce for the winter can be prepared in a hurry, without cooking. Banks must be sterilized. It is recommended to use cane sugar, it will add a piquant taste. The spiciness will be provided by horseradish sticks and hot pepper. Vegetables can be ground to different consistencies to create a milder combination.

Ingredients:

parsley – 2 bunches; garlic – 240 g; horseradish - 3 roots; dill – 2 bunches; sweet pepper – 8 pcs.; hot pepper – 2 pcs.; tomatoes – 2 kg; sugar – 4 tbsp. l.; salt – 4 tbsp. l.; vinegar - 1 tbsp. l.

Preparation

Peel, cut and grind vegetables and herbs. Mix, sprinkle with sugar and salt. Pour in vinegar and stir until smooth. Place into jars and roll up.

Source

Adjika with tomatoes, parsley and celery

Tomatoes with parsley and celery are a storehouse of vitamins for the winter. For the recipe you need to prepare:

ripe tomatoes – 2 kg;
sweet and bitter peppers – 1 kg each;
garlic – 40 cloves;
bunch of parsley – 100 g;
bunch of celery – 200 g;
celery root – 30 g;
sunflower oil – 100 ml;
citric acid – 2 g;
salt – 20 g.

Wash all components and dry. Remove the peel from the tomatoes - to do this, pour boiling water over them and carefully peel them. Chop the vegetables and herbs into cubes, grate the celery root, and pass the garlic through a garlic press. In one container, mix everything except salt and citric acid. Let cook for 1 hour until a thick mass forms. 5-10 minutes before readiness, add salt and citric acid. Pour the mixture into jars and seal for the winter.

Adjika for the winter “Kiev style”

Required:

5 kg - ripe tomatoes
bell pepper – 1 kg
1 kg - apples (the more sour the better)
carrots - 1 kg
400 g - vegetable oil
2 tbsp. spoons - salt
200 g - sugar
2 tbsp. spoons - red hot pepper (or 1 tbsp. black + 1 tbsp. red)

Cooking method:

Pass all vegetables through a meat grinder (it is better to first peel tomatoes or pass them through a juicer). To make tomatoes easy to peel, pour boiling water over them for 3 to 5 minutes.
Season the missed mixture with butter, sugar, salt, and spices. Boil for 2 - 3 hours until desired consistency.
Pour the finished adjika hot into sterilized jars. Roll up the jars and wrap until cool.

Adjika for the winter with many recipes was provided as an example for home preparations. The choice is yours.

Parsley adjika with plums, pears and apples

The fruit composition will dilute the vegetable collection of preparations. Plums, pears and apples are fruits that give adjika a special and unique taste, color and aroma. The seasoning contains:

sweet peppers, tomatoes – 1 kg each;
chili pepper, garlic – 200 g each;
pears, apples – 5 pcs.;
plums – 10 pcs.;
bunch of parsley – 1 pc.;
sunflower oil – 1 tbsp. l.;
vinegar 9% and sugar – 1/2 tbsp.;
salt – 2 tbsp. l.;
hops-suneli - 1 tbsp. l.

Fruits need to be washed and removed from peel and seeds. Pass the entire mixture through a meat grinder, pour into an enamel container, add salt, spices and chopped parsley. Leave overnight, in the morning pour the mixture into jars and store in the refrigerator.

Adjika with plum

Adjika without cooking for the winter (the best recipes are given in the material) with the addition of plums turns out to be especially piquant and not too hot. In addition, it is stored in the cellar for quite a long time and does not spoil.

Composition of ingredients

To prepare this savory delicacy you will need the following ingredients:

plums – 500 g;
bell pepper – 1 kg;
tomato paste – 250 g;
chili pepper pods – 2-3 pcs.;
garlic – 100 g;
sugar – 160 g;
salt – 15 g;
vinegar – 15 ml.

For this recipe, it is advisable to choose the Tkemali variety of plums, and the fruits should be slightly unripe. If desired, instead of fresh fruit, you can put prunes in adjika. This snack will be thicker.

Step-by-step cooking process

To prepare a flavorful snack with plums, you need to follow these instructions:

It is necessary to cut off the stems of plums. After removing the seeds from the fruit, wash and lightly dry the pulp.
You need to remove the seeds from the sweet peppers and cut the vegetables themselves into large pieces. Garlic cloves need to be peeled and washed. Hot peppers must be cleaned of stems and seeds.
Vegetables and fruits must be passed through a meat grinder. It is better to repeat this process 2-3 times, then the delicacy will have a more delicate consistency.
The resulting mass must be mixed with sugar, salt and tomato paste, and left to stand for 30 minutes, covered with gauze.
While the adjika is infusing, you should wash and wipe the jars, and then warm them in the oven. The lids need to be kept in boiling water for 2-3 minutes.
The mass needs to be divided into prepared jars. Having rolled up the containers with lids, you need to store them in a dark, cool place.

What can I add?

To give the dish additional flavor, you can add dry herbs and spices to the list of ingredients, for example, marjoram, cardamom, suneli hops.

How to serve a dish

The finished adjika should be poured into a small bowl or gravy boat and served with baked poultry or meat. And also this dish will perfectly complement vegetable and fish dishes.

Adjika from parsley and plums

In winter, you often want a sweet and sour taste; for this you can prepare adjika from parsley and plums. Delicious plums with spicy herbs are ideal for meat and chicken dishes. The composition is very simple:

plums – 1 kg;
bunch of parsley – 1 pc.;
chili pepper – 2 pcs.;
tomato paste – 3 tbsp. l.;
garlic – 1 pc.;
sugar –100 g;
salt – 1 tbsp. l.

Remove the pits from the plums, cut off the stalk of the pepper and remove the seeds. Grind the ingredients through a meat grinder directly into an enamel pan. Add salt, sugar and tomato paste to the paste mixture. Place the pan on the fire, bring to a boil and then cook for 20 minutes. Stir the mixture constantly, then wrap it in jars.

Adjika from green tomatoes with apples

Incredibly tasty, piquant adjika is obtained by adding apples.

Adjika from green tomatoes with apples

Ingredients:

Green tomatoes – 2.5 kg;
Apples – 1 kg;
Bell pepper – 1 kg;
Carrots – 360 g;
Chili pepper – 2 pods;
Garlic – 150 g;
Dill, parsley – 1 small bunch;
Cilantro – 1 bunch;
Apple vinegar – 200 ml;
Vegetable oil – 1 cup.

Interesting! Instead of apples, you can put plums in this dish. The taste will not suffer from this.

Preparation:

All vegetables, apples, and herbs must be washed. When they dry on a towel, the vegetables are peeled. The seeds of the chili pepper can be removed as desired; they will make the dish more spicy.
Vegetables and apples must be minced. If you have a blender, you can use that too.
The greens are chopped in any convenient way and added to the apple-vegetable mixture.
Salt is added to the still raw adjika, after which it is placed on the fire. You need to cook adjika over low heat for at least 50 minutes.
When 50 minutes have passed, you need to add vinegar and oil to the sauce, mix everything and bring to a boil.
The finished dish with apples is poured into sterile, clean jars and sealed with boiled lids.

Thanks to the apples, the sauce acquires a natural sweetness and is not as spicy as without them. And yet, as you cook, you need to constantly taste the adjika, so that if necessary, add some seasonings and spices.

Green adjika is not as popular as red one. Its taste may vary depending on the ingredients used to prepare it. Adjika made from green tomatoes can be very spicy, just spicy, and even sweet and sour - it all depends on what seasonings and in what quantity are added to the sauce.

Parsley adjika with eggplant

Adjika recipes can be varied with eggplants. This is an excellent preparation for the winter; it can be spread on a piece of bread, and also added to main dishes. This composition is very nutritious. To prepare it you need:

tomatoes, eggplants – 1 kg each;
garlic – 200 g;
sweet pepper – 0.6 kg;
hot pepper – 5 pcs.;
bunch of parsley – 1 pc.;
sunflower oil – 100 g;
vinegar 9% – 50 g;
salt – 1 tbsp. l.

Wash all components, remove unnecessary parts, remove stalks and seeds. Place in an enamel pan, add oil and salt. Let cook for 1 hour, then remove from heat and add vinegar, pour into jars, and roll up.

Adjika with dill and parsley

You should prepare:

sweet bell pepper – 1 kg
hot pepper - 200 g
garlic - 3 heads
fresh dill - 230 g
fresh parsley - 230 g
salt - 250 g

Peel the bell pepper, remove all seeds, and blend the pulp in a blender. Also twist the hot pepper. Peel the garlic and crush it through a press.
Wash, dry and chop fresh dill and parsley. Combine all the ingredients of adjika, add the required amount of salt and mix thoroughly. Spread the aromatic adjika.

Dear friends, if you prepare such preparations for the winter, be sure that the taste of hot summer will not leave you all winter. You can easily find something to season your favorite dishes with. In addition, you always know what you did yourself, which means there will be no chemicals or harm. Now I present a video from the Internet, which describes in detail the recipe for making adjika with parsley.

Do you know how to prepare fresh herbs for the winter?

? Today, there are several ways to prepare fresh herbs for the winter, including freezing, drying, pickling, etc. Each of these methods has its own advantages and disadvantages. I suggest you prepare a spicy seasoning for the winter from aromatic herbs with garlic and salt.

In this seasoning, the herbs will be finely twisted and salted. This seasoning can be prepared from a mixture of any herbs. We will make this seasoning from basil, parsley, celery

, hot pepper and garlic, and for additional aroma we will add hop-suneli spices.

By preparing a few jars of this seasoning, you will be provided with fresh herbs for the whole winter. Yes, by and large, since this seasoning turns out to be quite salty, one jar will be enough for you. I would also like to note that you can add this spicy herb not only to any first and second courses, appetizers and savory pastries, but also to prepare a large number of sauces based on it.

Now we will see how to prepare it yourself, and at the end you will find recipes for delicious sauces that you will definitely need in the future.

What ingredients will you need to make the spice paste:

Basil 2 bunches.
Celery 1 bunch.
Parsley 2 bunches.
Khmeli-suneli seasoning 1 pack.
4 small heads.
Salt half a glass.
Ground hot pepper 2 tablespoons.
Sterile jars and lids.