Adjika vitamin without cooking

Category: Sauces
Kitchen: georgian
Adjika vitamin without cooking

Ingredients

Red bell pepper 750 g
Chili pepper 150gr
Garlic 100gr
Fresh coriander 250gr
Parsley 200gr
Leafy celery 100gr
Dill 50gr
Salt 120gr
Wine or apple cider vinegar 1.25 cups

Cooking method

  • Refined weight of all products. Wash vegetables and herbs. Dry. If there is a carousel, scroll through it.
  • Remove seeds from peppers. (With gloves) Pass everything through a meat grinder. Add salt and vinegar.
  • Stir. Fold in dry jars. Store in the refrigerator.
  • You can also use it as a seasoning, you can grease chicken or meat when baking.
  • But the best thing is to add it to any dish when cooking. It is especially delicious to add to borscht or minced meatballs.
  • Enough 1 tbsp. l.
  • You will have fresh peppers and herbs in your fridge all the time. Does not deteriorate for 2 years.
  • Here's how much came out of this number of products.
  • Adjika vitamin without cooking
  • Cook for health. Bon Appetit.

The dish is designed for

1800gr

Time for preparing:

1 hour

Cooking program:

meat grinder

Similar recipes

Adjika Abkhazian (Gayane Atabekova)

Adjika vitamin without cooking

Quiet
Gayane Atabekova, good day! I have been waiting for a recipe for such adjika from you for a long time. Thank you!
Sounds like a classic? Please tell me is it very sharp? Well, if the child eats soup? ..
Gayane Atabekova
Quiet, Galya can feel a little pepper. Make the pepperless slice. Although, in principle, it is not sharp. In the recipe that I was given a hundred years ago for 1 kg of Bulgarian, there was 1 kg of spicy and 1 kg of garlic. I adapted the recipe myself. So that there is more greenery and Bulgarian. Very tasty borscht is obtained and cutlets. Very helpful in winter. I put dried basil and a spoonful of this adjika in the dish. I get summer in winter. Do not regret it.
Masha Ivanova
Gayane Atabekova, Gayane! Yummy, as always! Some kind of additional sterilization of cans and the like is not required, exactly? I just put it in a clean dry jar, closed the screw cap with a clean dry lid and that's it? Nothing sour beyond measure? After all, all the greens are fresh? Or does a glass of apple cider vinegar marinate so well?
Gayane Atabekova
Masha Ivanova, Lena does not turn sour in the refrigerator. If the vinegar is weak, add 1.25 cups. I have been doing this adjika for (scary to say) 30 years. It helps a lot.




No sterilization is needed. Just take it with a clean, dry spoon every time. What I took on a saucer, I ate it right with bread.




All the same, you do not have such a strong vinegar as we have. I added a little in the recipe.
Masha Ivanova
Gayane Atabekova, yes, Gayane! We have a store 6% And you, you said, are homemade. That's why I asked that ours was rather weak. And if you increase the amount of finished vinegar, then the adjika itself will turn out to be more liquid.
Gayane Atabekova
Lena will be ready as in the photo. I put so much. I just thought it would be sour for you, so I reduced the amount in the beginning. Over time, vegetables absorb moisture.
Masha Ivanova
Gayane Atabekova, OK. We will do this, while there is still some kind of greenery. And then soon only China will remain in the bazaar.
We sell greens all year round, but their origin ??? And the quality, respectively ...
Definitely not the Caucasus or Central Asia.
Quiet
Thank you, Gayane! I will definitely try to do it. We love adjika very much, but purchased from the market is quite spicy, I can't really do that, my husband takes the rap for everyone. And who did it ... And in what conditions ... I will do it, I will report. The main thing is not to postpone for three years ...
Gayane Atabekova
Quiet, Galya, prepare. You will remember me all winter.And if you like adjika, make Abkhazian according to my recipe. The girls who did it are all delighted.
Yutan
Thanks for the recipe! I will cook!
Gayane Atabekova
Yutan, Tanya good luck.
nakapustina
Gayane , be sure to free the bitter pepper from the seeds, is it not very hot for me?
Gayane Atabekova
Natalia, Natasha! Seedless pepper is highly desirable. This adjika should not be very spicy. The pepper will give its taste and aroma. Good luck.
nakapustina
Gayane, thanks, understood
GuGu
Gayane, and take all the greens with stalks right?
Gayane Atabekova
Natalia, Yes of course. Plain greens with soft stems. All the aroma and taste in them.
nakapustina
GayaneThanks for the recipe in the fridge.
Gayane Atabekova
nakapustina, Use Natasha for health.
GuGu
Hurrah!!! I bought the necessary greens (I had to look for leafy celery) and tomorrow I will cook adjichka Gayane, thanks for your magical recipes !!!!
Gayane Atabekova
GuGuThank you Natasha for your kind words. Cook for health.
space
Gayane, just cooked your adjika
I wanted everything according to the recipe, and the bunch of cilantro, although large, but by weight only 115 grams turned out to be
in the end, only half of the norm (((, but still happy
My color turned out to be green, since hot peppers are almost all green.
Gayane, thank you so much
Gayane Atabekova
Lidochka is so good that they cooked. Very useful in winter. To your health.
GuGu
UFff! I made it. I worked with her for a long time .. rinse the greens, dry them, sort through and clean everything else, cut them .. scroll through that trifling thing, but how fragrant it is, and it’s also infused .. In the bowl where I mixed everything, I bathed "chicken drumsticks (I will cook tomorrow) Gayane, I took 1 + 1/4 cup apple cider vinegar, right? Thank you for sharing your recipes with us.
Gayane Atabekova
GuGu, Natasha! If the vinegar is not weak, then it's fine. If weak, add another quarter cup. Cook for health. It will be very helpful in winter. You will cook dinner, and the herbs are in the refrigerator. And what kind of borsch turns out. Just delicious. I strongly advise everyone, if possible, dry purple basil with leaves. Sprinkle dried on the palm of your hand and rub directly into a serving dish.
GuGu
Gayane, adjika has already spread out in the jars .. it will not work, but apple cider vinegar 6% .. adjichki now added half a teaspoon. in a cabbage salad and immediately taste and aroma I understood about basil, I will dry it .. Gayane, and for salt in Abkhaz, please specify how much to take in gr.
Gayane Atabekova
Natalia, Natasha went to weigh. It turned out 175g.
GuGu
And my salt turned out to be 150 gr. I hope it will not disappear in the hall, in the next. I will put 175 gr. (if anything, I'm talking about Abkhazian)
Now I looked at the photo again .. my vitamin liquid turned out, but I took the smallest grill from the meat grinder, twisted the Abkhaz one on a fine one and here on it .. and which one did you use?
Gayane Atabekova
I was spinning on the middle grate. Maybe the pepper was very juicy. But in general it is not as thick as the Abkhaz one. There is also vinegar. Here the filling rate for 1.5 kg of vegetables is 1.25 vinegar and 120 g of salt.
GuGu
Gayane, You probably did not understand me, I clarified the salt in the Abkhazian recipe .. there, after all, the recipe indicates half a glass, and in this 120 gr.
Gayane Atabekova


And just messed up Today a little tired. Bell pepper pickled. Well, I weighed my half glass. It turned out 175 gr. And what kind of liquid it turned out?




Already completely the mind went beyond the mind. Tangled in three pines.




Well, sort of figured it out.
GuGu
Vitamin liquid .. I took the smallest grate, so I have more juice from greens and pepper and it turned out
Gayane Atabekova
Nothing wrong. This will not change the taste.
GuGu
Gayane, I agree Next time I will do it with a confident hand and take into account all the additions
Elena Kadiewa
Gayane Atabekova, can you please tell me if you can add ground seeds instead of coriander greens? Well, there is no coriander anywhere! And nowhere to buy!
And so, everything is ready, it remains only to put it in jars!
Thank you very much for the recipe!
Gayane Atabekova
Elena Kadiewa, Lena seeds do not need to be added. No, no, no. Do without it. Maybe later you will meet and add. Plant the seeds in a pot. Let the house grow on the window. You will always have fresh. It's a pity, I posted the recipe late. Of course, there is no longer any greenery in the north. We have a greenhouse all year round.
Elena Kadiewa
Gayane, thank you!
Gayane Atabekova
Helen to health.
Quiet
Hello everybody! So I did it. Delicious! Only I got it not red, but green. Apparently the pepper was so ... poorly colored ... This is such a adjika

Adjika vitamin without cooking

Probably, it's still more of a vitamin seasoning for dishes. You can't smear it on a sandwich - it's not very thick. But very aromatic and tasty. I'm afraid it won't be long enough

Gayane, thank you very much for the recipe !!

My observations. I didn't like twisting through a meat grinder - the juice is squeezed out. I liked chopping into small crumbs on a chopper. A lot of time was spent on the preparatory stage - washing and cleaning. Well, it also takes time to put everything together. I had to visit three stores. But it was worth it)))
Oh, here's another thing. It is important for me that it is not very hot, so that the child can be put in the soup. It is possible, spicy in moderation.

Gayane, what do you think, if you put not leaf celery, but stalk celery, this will not spoil adjika? It's hard to find green leafy celery in Moscow. I was saved by the fact that there was not much in the freezer, my mother-in-law gave it in summer.

Thanks again!
Gayane Atabekova
Galya! Congratulations! It turned out great. For the soup, make the soup dressing. There are no hot peppers and celery. The recipe is in my profile. Also a very useful thing. I did both. You can also grind onions there. I don’t put in so that extra cans do not come out. And I put celery leaves and stems. I think you need to have both. After all, garlic is not put in all dishes. Good luck.




Both are dressings for dishes. But the one that you made can also be used as a seasoning for meat or fried potatoes. But I honestly feel sorry for using it like that. All winter is still ahead.




You can spread Abkhazian adjika or bell pepper adjika on the sandwich. I also have tkemali and satsebeli. Therefore, this is only for lunch.
Quiet
I understand you
By the way, I put the azhika in the bowl, then rubbed the boiled beets, cheese, mayonnaise, so that what was left on the walls did not disappear. It turned out to be a very soulful salad.
GuGu
Quiet, Galya, I didn’t buy leaf celery at Auchan
Masha Ivanova
Listen, comrades Muscovites! Have you looked at your markets? Our grannies trade, there is a lot of celery. I bought it today, I will make 2 more servings of this adjika, since we are already finishing the first portion. Many thanks to Gayana!
Gayane Atabekova
Masha Ivanova, Helen! It's great that the recipe came in handy. I'm glad.
Umka
All TRICKS !!!

Dear Gayane, please tell me, can you freeze this adjika in portions / cups, and then take it out / defrost it in the refrigerator and use it as intended. It's just that there is not so much space in the refrigerator to store such a quantity, but there are a lot of vegetables.
Gayane Atabekova
Umka, Luda, I think you can freeze. Good luck.
Umka
Quote: Gayane Atabekova
i think you can
Yeah so Gayane allowed!
Quote: Gayane Atabekova
Good luck
Thank you very much, then I will report back.
I will leave one jar in the refrigerator, and the next I will compare / recall with the first.
Gayane Atabekova
Girls who did last year. Do not be lazy, write how you liked to use.
Umka
All TRICKS !!!
Gayane, I made it 4 liters .... but when I twisted all the vegetables on the largest wire rack, there was a lot of liquid, so I did not add vinegar. I put 3 liters in the freezer, and now I actively use one jar. But I still have a question, if you use it in minced meat / cutlets / borscht, then how to add this adjika - is it with vinegar? I still understand borscht, but I don’t understand minced meat .... does vinegar dry the meat?
Gayane Atabekova
I calmly add Luda to the minced meat. Dries nothing. And the taste is incomparable. I practically don't buy greens in winter. She is very helpful.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers