Adjika with cilantro

It is not at all necessary to use many ingredients in adjika, including tomatoes, to make it tasty and aromatic. Pepper with garlic and herbs - these are all the ingredients of this sauce.

The basic rule for the preparation of classic Georgian adjika is the correct and competent choice of the constituent components. It is traditionally made with hot peppers. It is mandatory to add walnuts to adjika. The ratio of cilantro to parsley should be 3: 1. A lot of salt is put in adjika so that the workpiece can be stored for a long time.

Georgian adjika is green and red. The color of the seasoning is determined by the color of the hot pepper. In this recipe, you are encouraged to take hot red pepper as a basis. Add some red bell pepper to soften the pungency. Chopped walnuts, garlic and spices are an obligatory ingredient in Georgian adjika.

This recipe is for savory seasoning lovers. Adjika is proposed to be prepared on the basis of apples, sweet peppers and herbs with spices. Apples will add tenderness and sweet and sour taste to adjika. Such adjika is harvested without heat treatment, therefore it is stored in the refrigerator. It is served as a seasoning for meat dishes.

Hot, pungent adjika is an excellent appetizer for barbecue or fried meat. Adjika from tomatoes is softer than without them. This recipe cannot be called classic, but the taste of the preparation is perfect for those who do not like too spicy food.

Spicy, spicy adjika is an ideal pairing with red meat and various meat dishes. Cooking adjika for the winter does not take much time, it tastes better than the purchased one and turns out to be cheaper. Tomatoes, peppers and herbs make a wonderful ensemble despite their simplicity.

It is believed that the true, classic Georgian adjika does not require boiling. Such raw adjika is prepared easier and faster, and retains all the useful vitamins and microelements of fresh vegetables that would be lost during the heat treatment.

Lovers of hot sauces will certainly appreciate the recipe that I want to share with you. Adjika turns out to be very spicy and quite aromatic. The spicy seasoning goes well with meat and fish dishes.

Adjika made from hot pepper will undoubtedly not leave indifferent any spicy lover. This spicy Caucasian seasoning will perfectly dilute various meat dishes with its spicy notes. It should be noted that due to the absence of heat treatment, all the beneficial properties of adjika ingredients are perfectly preserved. The only disadvantage of adjika is a relatively short shelf life - no more than a month. And you should definitely keep it in the refrigerator.

Adjika made from yellow plums is a delicious appetizer that will be an excellent addition to meat dishes and side dishes. It is very easy to prepare it and it does not take much time.