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Adjika from bitter pepper for the winter

0
1956
Kitchen Caucasian
Calorie content 9.7 kcal
Portions 0.6 l.
Cooking time 14 days
Proteins * 0.5 gr.
Fats * gr.
Carbohydrates* 2 gr.
* per 100 gr. product
Adjika from bitter pepper for the winter
Content

I want to share a recipe for searing hot pepper adjika. The seasoning turns out to be quite spicy and very aromatic. I recommend this adjika only to those who have no health contraindications, and I advise the rest to use it in small quantities.

Ingredients

Cooking process

step 1 out of 7
Dry hot peppers in advance. It takes about 2 weeks to do this.
step 2 out of 7
Dried hot peppers will decently decrease in volume. The recipe indicates the amount of dried hot peppers. Wear disposable gloves. Rinse and dry the dried hot peppers. Then remove the tails and the seed core using scissors.
step 3 out of 7
Peel the garlic and rinse in cold running water. Twist the peeled hot peppers through a meat grinder 2 times. Then twist the garlic and add to the twisted hot peppers. Stir the mixture thoroughly.
step 4 out of 7
Dry oregano, fennel seeds, dry basil, ground coriander seeds, utskho-suneli, dry savory put in a dry frying pan. Put on low heat and fry for a couple of minutes to allow the spices to open up. Then put the spices in a coffee grinder and grind. If you have a mortar, grind the spices in it.
step 5 out of 7
Add chopped spices to the hot pepper and garlic mixture. Then add coarse salt. Mix thoroughly. You should get a thick, viscous mass. Wash the jars thoroughly and sterilize them in the microwave or oven. Boil the lids in a saucepan or pour over boiling water.
step 6 out of 7
Put the prepared hot pepper adjika in sterile jars. Screw on with sterile caps. Store spicy adjika in the refrigerator.
step 7 out of 7
Serve Adjika on the table, add chopped walnuts if desired.

Bon Appetit!

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