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➠ Adjika from bell pepper for the winter

Adjika from bell pepper for the winter

1023

Kitchen Caucasian

Calorie content 86 kcal

Portions 4 l.

Cooking time 120 minutes

Proteins * 0.7 g

Fats * 1.3 gr.

Carbohydrates* 8.5 gr.

Content

It is not at all necessary to add tomatoes to adjika. The seasoning prepared on the basis of bell pepper will be no less tasty, sweet and sour and moderately pungent. For lovers of spicy adjika, you can increase the amount of chili peppers.

Ingredients

Bell pepper 4.5 kg Chilli 250 g Garlic (peeled) 500 gr. Parsley 1 bundle Dill 1 bundle Granulated sugar 1 tbsp. Salt 1.5 tbsp Table vinegar 9% 150 ml. Vegetable oil 100 ml

Cooking process

First, prepare all the ingredients according to the recipe. Wash peppers and herbs well and remove excess moisture with a towel. Then remove the stalks and seeds from the peppers, cut them into halves and rinse again with water. In a meat grinder with a fine grid, first twist the bell peppers, and then the hot peppers along with the garlic. Finely chop the dill and parsley.

Pour the sweet pepper puree into a stewing pan. Pour the amount of salt and sugar indicated in the recipe to it and pour in vegetable oil. Place the saucepan on the stove and cook the pepper over low heat for 35 minutes from the start of the boil.

Then add chopped garlic with hot peppers and chopped greens to the pepper. Stir Adjika and cook for another 10-15 minutes. By the end of cooking, pour vinegar into the adjika, mix and cook for another 5 minutes.