Adjika from parsley
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Spicy seasoning for borscht, soups, meat, poultry, fish and vegetables.
Fragrant, appetite-stimulating adjika is sometimes prepared from fresh parsley or other herbs. For spiciness, garlic and hot pepper are required, and for a recognizable taste, spicy spices (mixtures such as hops-suneli with coriander). This rich and relatively inexpensive seasoning is useful when cooking first courses (soups, pickles, hodgepodge, cabbage soup), marinating and baking meat, chicken, fish, and all kinds of root vegetables.
There are recipes for adjika made from parsley with tomato paste or tomatoes. In my example, the juiciness comes from the fleshy sweet peppers. For parsley adjika you will need the products listed.
Ингредиенты
Parsley - 100 g
Garlic - 1 pc.
Chili pepper - 1-2 pcs.
Bell pepper (large) - 1 pc.
Smoked coriander - 10 g
Smoked paprika - 10 g
Wine vinegar - 20 g
Sugar - 15 g
Salt - to taste
Рецепт
1. Grind the pre-washed parsley to a paste. If the portion is large, it is better to split it into parts. The tender stems of young parsley will not spoil the adjika; you can take the whole branches.
2. Then grind sweet and hot peppers and peeled garlic cloves. Chili seeds that are too hot can be removed.
3. Add sugar, wine vinegar, salt, smoked paprika and coriander to the puree - mix and taste. We adjust the taste at our discretion.
4. Store parsley adjika in a jar with a lid or food container on the refrigerator shelf, season dishes when cooking or serve raw with meat, poultry, etc. Bon appetit!