Green Ajika

Green ajika – recipe with photo, Georgian cuisine
Rating: 4.4 Votes: 35
Cooking Time:
1 hour
Recipe Yield:
2 l
Simple recipe

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.

Recipe Ingredients

Hot Pepper 1 kg
Garlic 3-4 heads
Cilantro 3 bunches
Dill 2 bunches
Parsley 2 bunches
Celery Leaves 1 bunch
Mint 1 bunch
Salt 50-100 g

Cooking Recipe

To cook a green ajika recipe, wash the green hot peppers and, if desired, if you do not need too hot ajika, remove the seeds. Sort out the greens, wash well and chicken out to remove as much liquid as possible, and it is better to dry them slightly. Peel the garlic; if large, cut it in half.

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.