1 hour Recipe Yield:
2 l Difficulty:
Green ajika – the recipe of green ajika is different from the recipe for red pepper ajika. It is prepared on the basis of hot peppers, only green hot peppers and fresh spicy herbs are used in the green adjika instead of seeds. Your right, of course, to add mint to ajika or not, but mint gives a special freshness to green adjika and retains its bright green color for a long time. Green ajika is cooked in summer from fresh ingredients and is not stored for a long time, so it is better to start using it immediately after cooking. For long-term storage, classic adjika is more suitable, which is made from dried red pepper and dry spices.
Grind the prepared herbs and hot peppers for ajika through a meat grinder with a fine sieve, add salt and mix well. Transfer the finished green ajika into clean, or better sterilized jars, and cover with lids. For storage, it is best to take small jars of sauces or something else. It is advisable to store green ajika in the refrigerator.