Parsley and garlic paste for the winter. Parsley adjika is an incredibly tasty and very piquant seasoning for any dish. Why parsley?

Adjika with tomato paste

Ingredients:

• parsley - 1 kg
• garlic - 450 g
• sweet pepper in pods - 1 kilogram
• granulated sugar - 22 tsp.
• salt - 20 tsp.
• sunflower oil - 28-30 tbsp.
• ground red pepper - 6 tsp.
• tomato paste - about 2 kg

1. Wash all parsley leaves thoroughly, dry and place in a bowl. , and wash the bell pepper, peel and remove the seeds.
2. Grind all the vegetables in a blender or meat grinder, sprinkle with salt, sugar, pour over sunflower oil, sprinkle with crushed red pepper and add more tomato paste.
3. Mix all prepared ingredients and place in jars. This adjika should only be stored in a cool place.

Adjika with horseradish

Required for cooking:

• parsley - 2 bunches
• garlic - 240 g
• horseradish - 3 sticks
• dill greens - 2 bunches
• sweet pepper - 8-10 pcs.
• hot pepper - 20 pcs.
• ripe tomatoes - 2 kg
• cane sugar - 4 tbsp.
• table salt - 4 tbsp.
• table vinegar

1. Wash parsley, dill and horseradish, dry and grind with a meat grinder, just use a fine nozzle.
2. Peel the garlic and also scroll. WITH bell pepper remove the root and seeds, and grind the pulp together with the pepper in a meat grinder. Wash and chop the tomatoes.
3. Mix everything in one bowl, sprinkle with sugar, salt and mix thoroughly. At the end, add vinegar, mix again and place in the prepared container.

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 - a pinch

1. 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.
2. Chop the hot pepper as well. Peel and chop the garlic using a garlic press. Mix all adjika components, add salt and mix thoroughly.

Adjika with bell pepper

Required:

• parsley sprigs - 0.5 kg
• garlic - 3 heads
• bell pepper - 1 kg
• tomato paste - 0.8 kg
• granulated sugar - 22 tsp.
• salt - 16 tsp.
• refined sunflower oil - 22 tbsp.
• - of necessity

1. Parsley should be washed, dried with a paper towel and chopped fairly finely. Peel the garlic and crush it through a special press or chop it in any other way.
2. Cut the bell pepper, remove all the seeds, and chop the pulp into pieces. Grind all prepared ingredients through a meat grinder, add tomato paste, granulated sugar, salt, butter and different types pepper
3. Mix everything thoroughly and cover with a lid. Wait for the adjika to brew for several hours and pour into jars. Cover our jars with plastic lids and store in the refrigerator.

Adjika with parsley and chili pepper

We will need:

1. Wash Bell pepper, cut out the stalk, remove all the seeds, and grind the pulp through a meat grinder. Wash the parsley thoroughly, dry it and also twist it.
2. Hot pepper can be added to taste - if you like more spicy adjika, then you can add more of it than according to the recipe, and you can also add it in smaller quantities.
3. Add tomato paste, granulated sugar, salt, the required amount of vegetable oil and garlic crushed through a press to all the previous ingredients. The amount of garlic can also be adjusted. Stir the prepared adjika and place into jars.

Adjika with basil

Ingredients:

• fresh parsley - 2 bunches
• fresh basil - 2 bunches
• fresh dill - 2 bunches
• cilantro - 2 bunches
• mint leaves - 1 bunch
• tarragon - to taste
• thyme - a pinch
• young garlic - 3 heads
• hot pepper - 4 pods
• salt - 2 tbsp.
• olive oil - 2 tbsp.

1. All greens need to be washed, dried and blended using a regular meat grinder or blender. You can grind more than once to make the mass more homogeneous.
2. Add tarragon, thyme, salt and olive oil to adjika. Also chop the garlic, twist the hot pepper and mint leaves.
3. Combine all ingredients and place in clean jars. This green adjika must be stored in the refrigerator.

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
• salt - as needed

1. Tomatoes should be washed and processed using a food processor. Peel the bell peppers from seeds and stalks, and then grind them using a homemade meat grinder.
2. 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.
3. Add salt and refined oil, and then let everything cook for about an hour. Place the finished hot adjika into containers and roll up the lids.

Adjika for the winter

Ingredients:

• garlic - 3 heads
• horseradish sticks - 2 pcs.
• fresh parsley - 2 bunches
• fresh dill - 2 bunches
• bell pepper - 12 pcs.
• hot pepper - 20 pcs.
• tomatoes - about 2 kg
• granulated sugar - 4 tbsp.
• salt - 4 tablespoons
• table vinegar

1. The garlic needs to be peeled and crushed using a garlic press. Wash the tomatoes and grind through a meat grinder. Horseradish can also be peeled and chopped in any convenient way. It is better to take bell peppers red or assorted. Peel the pepper and twist.
2. Chop the hot pepper as well. Wash the dill and parsley thoroughly, dry so that there is no water, and grind using a meat grinder or blender. Mix all the prepared adjika components, add salt, granulated sugar and vinegar.
3. The amount of spices can be adjusted depending on preference. Place the prepared adjika into jars and cover with plastic lids. This dish should be stored in the refrigerator.

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

1. 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.
2. 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 cook, 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.

Our diet includes many traditional foods, including, of course, greens. We are so used to dill, parsley and green onions that we don’t consider them something gourmet. It seems to be from them pleasant taste and some benefits, which various sources often talk about, basically everything. But familiar products can become inspiration for culinary masterpieces, opening up new horizons of taste and aroma. And today we will cook the most delicious sauce from parsley according to different recipes.

Why parsley?

Greenery was chosen for a reason, because it surprises with its useful composition. Here are vitamins, minerals, antioxidants, acids, amino acids, pectins and peptides and many other substances that we need to replenish the deficiency in the body and for health. Well, parsley is one of the most popular herbs for the beauty of the face and body, and this is now fashionable and comes first for many. But not everyone likes to eat fresh parsley, sometimes because rich taste and the aroma becomes boring, and a magnificent vitamin-rich parsley sauce will replace it. Let's start cooking.

The most delicious and healthy options for parsley sauces

Recipe one “Traditional”

This is a very simple sauce, but you shouldn’t diminish its importance; dishes with it take on a completely new taste and aroma.
We will need:

• parsley – a bunch of fresh herbs, weighing about 50 grams;
• vegetable oil – olive oil is preferable, but odorless sunflower oil is also possible – 100 ml;
• citrus juice - you can take lemon or lime - a tablespoon;
• salt and spices - to taste and desire.

Prepare the sauce.

We wash the greens well under running water, especially store-bought ones, and then dry them on a towel or napkins. Chop the parsley as desired and then place it in a blender bowl. We will need a whipping attachment. Add all the other ingredients here and whip up our parsley sauce according to the “Traditional” recipe.

Good to know! The resulting sauce goes well with meat and fish, can be stored in the cold for two weeks in a closed container, and will not lose its quality in the freezer for two months.

Recipe two “Savory”

Many people like sauces that are spicier and more flavorful. They are especially good for barbecue, but there is no need to rush to the store when you can make an excellent sauce from parsley and garlic with spices and surprise your friends at a picnic.

We will need:

• a bunch of parsley weighing one hundred grams;
• apple - the Antonovka variety or any other sour variety is suitable;
• salt - to taste;
• olive oil - tablespoon;
• cumin or other seasoning - on the tip of a teaspoon or as desired;
• medium sized head of garlic;
• water – 2 tablespoons.

Advice! If you haven't found sour apples, then add a spoonful of lemon juice to the sauce. Italians always make dressing with sourness.

Prepare the sauce.

Remove the skin from the sour apple, then cut into random cubes, and also remove the seeds. Place the chopped fruit, as well as 4-6 cloves of garlic, into the blender bowl, pour in the oil, salt, add your favorite spices, or don’t do this, as the sauce will turn out very aromatic and rich. Beat everything into a homogeneous mass, after which we place the greens without stems here. Beat everything again and add a little water, lemon juice, if necessary.

Recipes third "Pesto"

Would you like to get closer to sunny Italy? If yes, then we invite you to get acquainted with one of the most popular sauces in this country - pesto. We will prepare it from parsley according to a recipe, so to speak, adapted for us, since the Italians prepare this appetizer with basil and pine nuts. But for our people parsley is much more traditional, its taste is familiar from childhood, and you can’t buy pine nuts everywhere, but walnuts, yes. But let's tell you a secret, there will be a recipe with basil too.

We will need:

• a bunch of parsley - approximately 100-120 grams;
• garlic – 2-3 medium-sized cloves;
• mint - you can also take lemon balm - a small bunch of 5 branches 7-10 cm high;
• cheese – 100 grams. For this recipe we recommend the cream version;
• ½ lemon;
• salt and spices - to taste and desire;
• walnut – 50 grams;
• vegetable oil– it’s better to take olive oil – 100 ml.

Let's prepare pesto.
First, we start with the green ingredients - parsley and mint need to be separated from the stems, the first one should be roughly chopped randomly. Place the whole mass in a blender and beat with the attachment until smooth, then transfer here walnuts, of course, in purified form. Beat everything again. Now add our soft cream cheese to the dish and repeat the process. And the penultimate stage is to place the garlic cloves, lemon juice, which we squeeze out of half, into the bowl, season everything and add salt. The final stage– this is oil, but add it gradually to get the characteristic texture for the sauce.

For information! All of these snacks store well in the refrigerator or can be frozen in portions for convenience.

Recipe four “Pesto with Basil”

This sauce will not leave indifferent anyone who understands cooking and is looking for new taste sensations. It is very similar to what they eat in a sunny country, it is simple to make, the main thing is to buy the right ingredients.

We will need:

• basil - take the dried product - a tablespoon;
• pine nuts – 50 grams;
• a bunch of parsley - again take 100-120 grams;
• garlic – 4 cloves;
• cheese – Italians prepare it with parmesan – 50 grams;
• salt - to taste;
• lemon juice - tablespoon;
• spices - you can take ground lemon pepper, you can buy “Mixed Peppers” seasoning - to taste;
• balsamic vinegar – 5 drops;
• vegetable oil - it is best to take olive oil - 50 ml.

Prepare the sauce.

Parsley pesto is very easy to make. The nuts need to be heated for 5-8 minutes in a frying pan without adding oil, pour them into the blender bowl. Wash the parsley, remove the stems, grind it in a bowl, add garlic cloves, pour in lemon juice, add salt and spices, Parmesan, and basil. When the consistency has become homogeneous, add vinegar and oil in 2-3 stages, continuing to whisk until you get a sauce.

Recipe five “Adjika”

We complete our TOP of the most delicious, aromatic and healthy recipes. Let's prepare adjika from parsley without cooking and will not leave anyone indifferent to our recipes. This appetizer always sells out with a bang.

We will need:

• tomatoes – 400 grams;
• hot pepper – 5 pods;
• sweet pepper – ½ kg;
• apples – 300 grams, we need sweet varieties;
• garlic - head;
• parsley – 5 bunches of 100 grams;
• carrots – 300 grams;
• vinegar - we need 9% - 10 tablespoons;
• tomato paste – 2-3 tablespoons;
• mustard – 100 grams;
• salt and spices - to taste.

Advice! If you are afraid that the dish will turn out to be very spicy, then you can adjust it a little to suit yourself, for example, replacing the pepper with garlic cloves in whole or in part.

Prepare the sauce.

Spicy adjika is a traditional dish residents of Abkhazia. We wash the tomatoes, carrots, peppers, parsley and apples, remove the skins from everything, then set it to coarse mode, and then grind it all together through a meat grinder. Yes, it is recommended to use it in this recipe. Peeled garlic cloves will also go here. Next, add our tomato paste into the mass to give it a special taste and a more saturated scarlet hue, mix. Now it's time for all the other ingredients, salt and spices.

We will not cook the mass, but let it brew for 3-4 hours. During this time, you must prepare the jars - wash and sterilize them along with the lids. Now we transfer our adjika, close it and store it in a cool and dark place. The taste of the snack will develop in about 2-3 days.

These sauces can be made by every housewife; the ingredients are accessible to everyone, and you don’t need to have a culinary education. Please and surprise your loved ones, and bon appetit!

Greens are rich in vitamins and minerals. Harvesting parsley for the winter is a health booster, because this plant will strengthen the immune defense needed in cold weather.

Greens do not lose their useful properties when salting, drying or freezing. The plant enhances the taste of dishes, is an important component of adjika, seasonings, pesto

How to dry parsley for the winter

There are several ways to prepare herbs by drying them for the winter. These include:

• Fresh air - can be dried in bunches vertically or horizontally on a flat tray. The layer of greenery should not exceed 1-2 cm.
• Electric dryer – set the “Herbs” mode and temperature 4-45 degrees. The trays should be swapped every 90 minutes.
• Oven - cut together with the stems, place in the oven for 2-2.5 hours at a temperature of 50 degrees with the door open.
• Microwave – set the device to maximum power, place a paper plate with chopped herbs and turn on for 3 minutes.
• Air fryer - drying of chopped parsley takes 20 minutes at a temperature of 45 degrees and full blowing power.

To save the maximum amount useful substances Certain drying rules should be followed. They are:

1. Dry greens collected before flowering.
2. It is necessary to thoroughly wash and sort the grass before harvesting.
3. Avoid direct sunlight.
4. Contact of grass with metal is prohibited; baking paper must be used.
5. Dry seasoning should be stored for the winter in a glass container, tightly closed.

Freezing

Parsley can be prepared by freezing. The following methods are used for this:

• Bag - put the grass in vacuum or regular bags, put it in freezer.
• In vegetable oil – chop the greens, loosely stuff them into a jar and pour in sunflower oil. Cover with a lid and refrigerate.
• In bunches – wrap the dried bunches in cling film, put it in the freezer.
• For the marinade, fill a sterilized jar with chopped herbs and add a hot solution of salt and water. You can seal it with a lid or roll it up and store it in the cold (cellar).
• In cubes – place the chopped parts of the plant in ice trays, add a little water and place in the cold to harden. Photos of finished cubes are not suitable for a magazine, but they are convenient to store.

You should follow some rules to properly harvest your grass. Recommendations:

1. For freezing, it is better to chop the leaves and stems.
2. Only dried, clean grass can be frozen.
3. The plant should not be re-frozen.
4. It is better not to use thick parts of the stem.
5. For ease of use, it is worth freezing the herb in portions.

How to pickle in a jar

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

It is important to sterilize the container before use.

Ingredients:

• parsley – 500 g;
• table salt – 125 g.

Cooking method:

1. Sort through the greens. Rinse, dry on a paper towel.
2. Finely chop the spicy plant and place in a deep container.
3. Sprinkle the prepared mixture with salt and knead it with your hands until the salt crystals dissolve.
4. Pack into pre-sterilized jars.
5. Seal with a lid to prevent air from entering.
6. Store the finished seasoning in the cold until winter.

Adjika from parsley for the winter

This recipe will yield a paste-like parsley sauce. Ready dish Can be used for sandwiches, served with fish and meat. Adding sweet and hot peppers will add vitamins to the adjika composition.

Ingredients:

• curly greens – 1 kg;
• bell pepper – 2 kg;
• dill – 500 g;
• hot pepper – 15 pcs.;
• salt – 100 g;
• vinegar – 200 ml;
• garlic – 450 g;
• sugar – 200 g.

Cooking method:

1. Wash the greens and grind in a blender.
2. Peel the garlic and add to the resulting mass.
3. Remove the seeds from the pepper and grind along with the other ingredients.
4. Add sugar, vinegar and salt to adjika.
5. Mix thoroughly, place in sterile jars and seal.

Adjika with horseradish leaves

This seasoning is best used in winter for dressing salads. To do this, you need to mix the spicy dish with lemon juice And olive oil. You can add a little adjika when stewing meat.

Ingredients:

• horseradish leaves – 25-30 pcs.;
• chili pepper – 200 g;
• parsley – 500 g;
• celery – 1 bunch;
• vinegar essence – 1 tsp;
• garlic – 2 heads;
• salt - to taste.

Cooking method:

1. Finely chop the ingredients.
2. Grind to a puree using a mortar.
3. Add essence and salt to taste.
4. Stir well and leave for 30 minutes.
5. Place the seasoning in storage containers, seal with lids or roll up.

Adjika with tomatoes

Seasoning with tomatoes for the winter can be used as independent dish or add to already prepared ones.

Adjika goes well with vegetables, meat, buckwheat and pasta.

Ingredients:

• tomatoes – 4 kg;
• parsley – 400 g;
• sweet pepper – 20 pcs.;
• horseradish root – 5 pcs.;
• garlic – 500 g;
• vinegar - to taste;
• sugar, salt - 200 g each.

Cooking method:

1. Grind the washed horseradish and herbs through a meat grinder with a fine mesh.
2. Grind the seeded peppers and garlic in the same way.
3. Lastly, twist the tomatoes.
4. Mix all the vegetables well, add sweet and salty spices and vinegar.
5. Place the seasoning in dry, pasteurized jars and close with a lid.
6. Keep finished product in a refrigerator.

Seasoning with garlic

Garlic adjika with spicy herbs is suitable for seasoning borscht and kharcho. The dish can be used for sandwiches, salad dressings with sour cream. Delicious seasoning parsley for the winter with garlic will protect against influenza and ARVI.

Ingredients:

• bell pepper – 1 kg;
• parsley – 1 kg;
• garlic – 500 g;
• ground red pepper – 6 tsp;
• tomato paste – 2 kg;
• salt – 220 g;
• vegetable oil – 500 ml;
• granulated sugar – 110 g.

Cooking method:

1. Wash the leaves of the spicy herbs and chop them with a knife.
2. Remove seeds from pepper and cut into pieces.
3. Chop the peeled garlic.
4. Place everything in a blender and grind until mushy.
5. Add oil, spices, paste.
6. Mix the seasoning and distribute into small jars.
7. Store only refrigerated.

Video

Traditional Abkhaz adjika is prepared using hot pepper, garlic, salt and herbs.

We suggest not limiting yourself to just the classics with such a variety of ingredients for a sizzling seasoning. Check out our easy, proven recipes!

How to cook adjika: 3 rules

Green adjika

Business card Abkhazia. This adjika is served with many dishes and always with spit-roasted lamb.

What do you need:

• 6–8 large hot green peppers
• 1 head of garlic
• 1 bunch of cilantro
• 1 tbsp. spoon of salt

How to prepare green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper and garlic in a mortar or mince several times.

Add salt, stir and leave to brew for 15–20 minutes.

The incomparable host of the program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Russian adjika "Ogonyok"

With borscht, salted lard with black bread and boiled potatoes with herring - adjika is ideal for traditional Russian dishes. It can be used to prepare sauces for meat and even seasoning for pickle and cabbage soup.

What do you need:

• 1 kg tomatoes
• 1 kg sweet pepper
• 400 g garlic
• 200 g hot pepper
• 150 g parsley root
• 1 tbsp. spoon of salt (to store adjika for more than 1–2 months, double the amount of salt)

How to prepare Russian adjika “Ogonyok”:

Hot adjika with basil

Spicy! Very spicy! Even hotter! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta.

What do you need:

• 500 g hot red pepper (you can add a couple of green peppers)
• 400 g garlic
• 2 bunches green basil
• 1 bunch of cilantro
• 1 bunch of parsley
• 2 tbsp. spoons of salt

How to prepare hot adjika with basil:

Nut adjika

Adjika is not adjika if it does not contain nuts, as they say in the Caucasus. Subtle pleasant aroma, thick consistency and rich piquant taste - that’s what makes adjika real!

What do you need:
500 g tomatoes
400 g walnuts
200 g red bell pepper
3 heads of garlic
2–3 hot peppers
1 bunch of cilantro or parsley
4 tbsp. spoons of refined sunflower oil
2 tbsp. spoons of vinegar 9%
1 teaspoon salt

How to prepare nut adjika:

Remove seeds from bell peppers, wash and dry the greens.

Cut out the stems of the tomatoes.

Grind tomatoes, peppers, garlic, nuts and herbs in a blender or mince twice.

Add sunflower oil, vinegar and salt to the prepared mass.

Stir and serve immediately!

Gorloder, or Siberian adjika with horseradish

The recipe from Siberia is quite capable of providing healthy competition to the fiery sauces from sunny Abkhazia. The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially with barbecue and homemade grilled sausages.

What do you need:

• 500 g tomatoes
• 50 g horseradish root
• 50 g garlic
• 1.5 teaspoons salt
• 1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.

Combine all ingredients, add salt and sugar, mix.

Place in sterilized jars and roll up.

Adjika from bell pepper

If you don’t like fiery seasoning, prepare a lighter version of this sauce with a sweet and sour taste and a slight pepper. This adjika goes well with baked or boiled meat, poultry, fish, potatoes baked in foil and toast.

What do you need:

• 1 kg sweet red pepper
• 300 g garlic
• 4–6 red hot peppers
• 50 ml vinegar 9%
• 4 tbsp. spoons of sugar
• 1 tbsp. spoon of salt

How to prepare adjika from bell pepper:

Remove seeds from sweet peppers.

Pass the pepper, garlic and hot pepper through a meat grinder.

Add salt, sugar, vinegar, stir and leave to steep for 3-4 hours.

Then put into sterilized jars and store in a dark, cool place.

Adjika with apples

An improved and adapted adjika recipe for poultry or grilled fish. To give the sauce more delicate taste, you can cook without hot pepper or reduce its amount.

What do you need:

• 1 kg tomatoes
• 500 g red bell pepper
• 500 g sour apples
• 300 g carrots
• 200 g garlic
• 50 g hot pepper
• 200 ml refined sunflower oil
• 1 bunch of cilantro
• 1 bunch of parsley
• salt - to taste

How to cook adjika with apples:

Peel all vegetables and chop together with herbs in a blender or meat grinder.

Add salt and sunflower oil.

Bring to a boil and cook over low heat for 2.5 hours.

Transfer to sterilized jars and seal.

Adjika with plums

Tender and soft adjika with plums goes perfectly with game, boiled potatoes and roasted vegetables, chicken meatballs and pork chops.

What you need:

• 500 g plums (choose plums that are not sweet or even sour)
• 500 g bell pepper
• 2 heads of garlic
• 2 hot peppers
• 1 tbsp. tomato paste
• 100 g sugar
• 2 teaspoons vinegar 9%
• 2 tbsp. spoons of salt

How to cook adjika with plums:

Remove seeds from bell peppers and seeds from plums.


Grind bell peppers, plums, garlic, hot pepper along with the seeds.

Place the crushed ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30–40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture into sterilized jars, roll up, turn over and leave until completely cooled.

Baked pumpkin adjika

Baked vegetables give this adjika a surprisingly delicate texture, and pumpkin gives it an unusual and at the same time unobtrusive aroma. Light, spicy, moderately hot, with a subtle sourness.

What do you need:

• 500 g pumpkin
• 200 g apples
• 200 g bell pepper
• 200 g onions
• 1 lemon
• 1 head of garlic
• 1 bunch of basil
• 1 bunch of cilantro
• 50 ml refined vegetable oil
• 1 hot pepper
• 1 teaspoon salt

How to cook baked adjika from pumpkin:

Peel the pumpkin and onion, remove the seeds from the apple and pepper. Cut the pumpkin and onion into pieces of arbitrary size.


Wrap the pumpkin, onions, apples and peppers in foil and bake at 200°C for 35 minutes. Then peel the apple and pepper.

3. Grind all baked vegetables in a blender.

Grind the garlic, lemon and herbs in a blender into a homogeneous mass.

Combine vegetables with lemon dressing, stir and serve immediately.

Adjika from pickled cucumbers

Are there any pickles left from last year's stock? Cook them up spicy sauce! The beauty of the recipe is that this adjika can be whipped up at any time.

What do you need:

• 500 g pickled cucumbers
• 1 head of garlic
• 3 tbsp. spoons of tomato paste
• 2 tbsp. tablespoons refined sunflower oil
• Apple vinegar- taste
• 1 pinch black ground pepper
• 1 pinch ground red pepper

How to prepare adjika from pickled cucumbers:

Peel the cucumbers and grate them on a fine grater or chop them in a blender. If there is a lot of liquid, drain it.

Pass the garlic through a press.

Combine cucumbers, garlic, tomato paste, vegetable oil, vinegar and spices.

Stir and leave in the refrigerator for 1-2 hours.

Vegetables

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