Green adjika without cooking
12 servings
60 minutes
Raw green ajika is a bright and aromatic sauce from Georgian cuisine, filled with the freshness of herbs and spicy zest. Unlike classic ajika, this version does not require cooking, preserving the richness of flavors. Sweet and hot peppers, garlic, basil, and parsley create a harmonious blend of spice and freshness, while the addition of vinegar and oil gives the sauce a delicate texture. This ajika perfectly complements meat dishes, vegetables, and even fresh bread with a special touch of spiciness. The recipe's origins delve deep into Georgian traditions where every meal is rich in flavors. This sauce not only decorates the table but also awakens the appetite with its rich aroma and vibrant taste.
1
Prepare the necessary ingredients.
2
Peel the garlic and wash it well under running water.
- Garlic: 150 g
3
Clean the bell pepper from seeds and stems, wash well under running water. Cut into large strips or cubes to pass through a meat grinder.
- Sweet pepper: 300 g
4
Clean the hot pepper from seeds and stems, wash well under running water. Cut into large strips or cubes to pass through a meat grinder.
- Chili pepper: 100 g
5
Wash the basil well under running water, separate it from the stem. Do not use the stems.
- Basil: 100 g
6
Wash the parsley well under running water, dry it, and chop it to make it easier to pass through the meat grinder.
- Parsley: 100 g
7
Pass the hot pepper, garlic, then basil and parsley through the meat grinder, alternating with sweet pepper.
- Chili pepper: 100 g
- Garlic: 150 g
- Basil: 100 g
- Parsley: 100 g
- Sweet pepper: 300 g
8
Add 6 tablespoons (heaped) of sugar to the vegetable mixture.
- Sugar: 6 tablespoons
9
Add 2 tablespoons of salt (level) to the vegetable mix.
- Salt: 2 tablespoons
10
Add 6 tablespoons of vinegar.
- Vinegar 9%: 6 tablespoons
11
Add 50 ml of vegetable oil and mix everything well.
- Vegetable oil: 50 ml
12
Place the adjika in clean, dry jars. Cover with plastic lids. Store in the refrigerator.