Adzhika from parsley - unusually tasty and very piquant seasoning to any dish

Adzhika from parsley is not the most familiar version of the sauce, the Russians prefer to do this dish from the tomato. Meanwhile, the richest Parsley is much more useful for vitamins, and it is very easy to add tomatoes. Vitamin C in it is 3 times more than in Lemon, there is still a lot of calcium and potassium, which is especially valuable with winter avitaminosis.

How to make Adzhika from parsley?

The recipe for Adzhika from parsley is very simple, a spicy supplement will become indispensable on the table, because it retains the taste of fresh greenery. This dish is very popular in the Caucasus, but gradually stuck in the Russian menu, the main ingredients are greens, sharp peppers and garlic. Other additives that hostess are combined with their taste. Sauce from Parsley has and secrets in cooking.

1. If putting the bitter pepper, you need to cleanse the seeds thoroughly and remove the partitions.
2. Adzhika from parsley will be rich if half of vegetables knead in mashed potatoes, half - chopped finely.
3. Salt use only stone, iodized or flavored spoil taste.

Green Adzhika Parsley

Adzhika from the greenery of parsley for the winter there are dozens of recipes, and in the form of paste for sharp sandwiches. It is not necessary to sterilize the workpiece, the safety is provided by burning pepper and garlic. If in the family, fans of sharp dishes, the seeds of burning peppers can be left. Petrushka needs to be thoroughly wash and go through, then add a little.

Ingredients:

• Parsley - 1 kg;
• dill - 0.5 kg;
• Sweet pepper - 2 kg;
• burning pepper - 16 pcs.;
• garlic - 400 g;
• vinegar - 200 ml;
• Salt - 4 tbsp. l.;
• Sugar - 8 tbsp. l.

Cooking

1. Greens crush.
2. Pepper and garlic cleaned.
3. Grind the ingredients to a puree state.
4. Fix with vinegar, salt, sugar.
5. Mix thoroughly, decompose on banks.
6. Adzhika from dill and parsley is stored in the refrigerator.

Adzhika from parsley for winter with tomatoes

The word "Adzhika" is translated from Abkhaz as "salt," it is believed that she was invented by shepherds, shepherding with salt spicy herbs. In Georgia, the mixtures still add nuts and hops-Sunnels. The adzhika from the tomato with parsley is softer. Tomatoes need to be cleaned from the skins, dipping first in boiling water, and then in cold water.

Ingredients:

• Tomatoes - 2 kg;
• Bulgarian pepper - 1 kg;
• Bitter pepper - 2 pcs.;
• garlic - 200 g;
• Parsley - 3 Pouches;
• Oil - 50 ml;
• vinegar 9% - 100 ml;
• sugar - 2 tbsp.;
• Salt - 2 tbsp.

Cooking

1. Wash vegetables, cut, clean.
2. Grind into the meat grinder.
3. Grind greens.
4. Stir, boil, cook for 20 minutes.
5. Add Green, Salt, Sugar.
6. Cook for 10 minutes.
7. Pour vinegar, decompose on banks.
8. Add to 1 tsp of oil.
9. Adzhika from tomato and parsley rolled up with covers.

Recipe Adzhika from parsley and tomato paste

Some hostesses add Bulgarian peppers into green adzhika, apples, immature tomatoes, complementing celery, basil, dill, cilantro. There are many opportunities for taste experiments, enjoys popularity and adzhik from tomato paste and parsley. Such a refill perfectly complements in winter boings, soups and stewed potatoes.

Ingredients:

• parsley - 1 kg;
• garlic - 450 g;
• Sweet pepper - 1 kg;
• Sugar - 100 g;
• Salt - 70 g;
• Oil - 50 g;
• Tomato paste - 300 ml;
• Red ground pepper - 6 h. l.

Cooking

1. Petrushka wash, dry.
2. Vegetables grind.
3. Mix with butter, salt and spices.
4. Add tomato paste.
5. Dispatch by banks.
6. Adzhika from tomato paste and parsley is stored only in the cold.

Pesto from parsley for the winter - recipe

Lovers of sharp sandwiches will like pesto from parsley, on the consistency of the dish is much thicker and rich. His homeland is called Italy, the word translates how to "rub". Based on basil, Olive oil and Parmesan cheese. Previously, the ingredients triturated the pestle, and now the blender will easily cope with this task.

Ingredients:

• Parsley - 1 kg;
• Olive oil - 110 ml;
• Kinza - 0.5 kg;
• Salt - 0.5 tbsp. l.;
• garlic - 2 tooth.;
• Parmesan cheese - 100 g

Cooking

1. Clean vegetables, cut.
2. Greens crush.
3. Grind in a blender to a homogeneous mass.
4. Dispatch by banks.
5. Store in the cold.

Adzhika from parsley, garlic and bell pepper

The Russians are accustomed to call an adzhika a mixture of tomatoes, whereas in the Caucasus it is seasoning from different types of greenery, sugar, salt and red pepper. It is believed that salty and sharp sauce additionally warms in the cold, excites appetite. The easiest recipe is sauce from parsley and garlic for the winter. Banks are preferably sterilized.

Ingredients:

• Parsley - 0.5 kg;
• garlic - 3 heads;
• Bulgarian pepper - 1 kg;
• Tomato paste - 800 ml;
• Sugar - 2 h.;
• Salt - 6 h. l.;
• Oil - 2 tbsp. l.;
• Pepper black and red - 0.25 h. l.

Cooking

1. Green wash, dry, cut.
2. Cut garlic and pepper.
3. Grind, mix with tomato, salt, sugar, butter and herbs.
4. Stir, insist 3-4 hours.
5. Dispatch by banks, roll.

Acute adzhika from parsley for the winter

If you want acute sauce, Adzhika is suitable from parsley for the winter with bitter pepper. It is necessary to clean it carefully, so as not to burn your hands, it is best to work in gloves. And additionally open the window so as not to damage the respiratory organs. Adzhika from parsley is better complemented by sharp chilli and garlic.

Ingredients:

• Parsley - 0.5 kg;
• Sweet pepper - 1 kg;
• Chile Pepper - 5 pcs.;
• Tomato paste - 1 kg;
• Sugar - 150 g;
• Salt - 1, art. l.;
• Oil - 150 ml;
• Garlic - 3 heads.

Cooking

1. Green and pepper clean, grind.
2. Add tomato paste, sugar, salt, oil, crushed garlic.
3. Dispatch by banks, roll.

Basil and Parsley sauce - Recipe

Italian version - seasoning from parsley for the winter. Since the dish is thermally processed, then useful properties retains more than other billets. Mint and thyme give special freshness. Banks for this recipe is recommended to sterilize. You can pasteurize 4-6 minutes in a saucepan with boiling water.

Ingredients:

• Parsley - 2 beam;
• Basil fresh - 2 beam;
• dill - 2 beam;
• Kinza - 2 beam;
• mint - 1 beam;
• thyme - 0.5 h.;
• garlic - 3 heads;
• burning pepper - 4 pcs.;
• Salt - 2 tbsp. l.;
• Olive oil - 2 tbsp. l.

Cooking

1. Green wash, peel, grind.
2. Mix with herbs, oil and seasonings.
3. Add crushed garlic and Tarkhun.
4. Mix up to homogeneous mass.
5. Remove in the cold.

Adzhika from zucchini for winter with parsley

An excellent appetizer from parsley is obtained with the addition of zucchini. These vegetables themselves are tasteless, so absorb any fragrance instantly. The zucchini is better to take young, they are more gentle. Old recommended cleaning from peel and seeds. The amount of garlic and sharp pepper is better to adjust to their taste.

Ingredients:

• parsley - 1 beam;
• zucchini - 2 pcs.;
• garlic - 200 g;
• Poll pepper - 120 g;
• Oil - 150 ml;
• vinegar 9% - 100 ml;
• Sugar - 100 ml;
• Salt - 3 tbsp. l.

Cooking

1. Zucchini, pepper and garlic cleaned, cut.
2. Vegetables grind, greenery crush.
3. Ship in a saucepan, boil.
4. Cook 40 minutes.
5. Add oil and vinegar, pecking for 5 minutes.
6. Dispatch by banks, roll.

Adzhika from parsley for winter without cooking

Sauce from parsley for the winter can be cooked on an ambulance hand, without cooking. Banks must be sterilized. Sugar is recommended to put the cane, he will give a spicy taste. The sharpness will provide shields of shit and sharp pepper. Vegetables can be grinding to different consistency to make a softer combination.

Ingredients:

• Parsley - 2 beam;
• garlic - 240 g;
• horseradish - 3 roots;
• dill - 2 beam;
• Sweet pepper - 8 pcs.;
• Spicy pepper - 2 pcs.;
• Tomatoes - 2 kg;
• Sugar - 4 tbsp. l.;
• Salt - 4 tbsp. l.;
• Vinegar - 1 tbsp. l.

Cooking

1. Vegetables and greens clean, cut, grind.
2. Mix, sprinkle with sugar, salt.
3. Pour vinegar, lose up to homogeneity.
4. Dispatch by banks, roll.

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