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Adjika from hot chili pepper

0
1311
Kitchen Caucasian
Calorie content 33.6 kcal
Portions 0.2 l.
Cooking time 30 minutes.
Proteins * 0.5 gr.
Fats * 13 gr.
Carbohydrates* 2 gr.
* per 100 gr. product
Adjika from hot chili pepper
Content

Such adjika is not canned, so it preserves all the vitamins from its constituent vegetables as much as possible. Hot pepper gives all the main taste and pungency. Such adjika goes well with borscht with lard, aspic meat, meat and other dishes. In winter, the product will help fight viruses, but it is contraindicated in stomach diseases due to its severity.

Ingredients

Cooking process

step 1 out of 8
Wash hot chili peppers, remove the base and seeds.
step 2 out of 8
Peel and rinse the garlic. If the garlic is small, you may need twice as many cloves.
step 3 out of 8
Scroll the pepper through a meat grinder or grind in the bowl of a blender or food processor.
step 4 out of 8
Also mince the garlic and add to the pepper puree. You can also chop it with a knife or squeeze it through a press.
step 5 out of 8
Pour salt into the resulting mass.
step 6 out of 8
Pour in vegetable oil and stir.
step 7 out of 8
Spread adjika in sterile jars, twist tightly and store in the refrigerator.
step 8 out of 8
Add to meat gravies, vegetable stews, or simply spread on bread.

Bon Appetit!

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