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Adjika from green pepper for the winter

0
2106
Kitchen Caucasian
Calorie content 14 kcal
Portions 0.6 l.
Cooking time 25 minutes
Proteins * 0.8 gr.
Fats * 0.1 g
Carbohydrates* 2.6 gr.
* per 100 gr. product
Adjika from green pepper for the winter
Content

The most common is red adjika. But, for a change and if you like sharper and hotter sauces - prepare green adjika from hot peppers and herbs. The blank is made in a cold way, due to which the original benefits and taste of the products are preserved as much as possible.

Ingredients

Cooking process

step 1 out of 9
Rinse peppers and herbs under running water.
step 2 out of 9
Gently free hot peppers from seeds and stalks. Peel the garlic.
step 3 out of 9
Pass the pepper through a meat grinder, grinding.
step 4 out of 9
Next, twist the peeled and washed garlic cloves.
step 5 out of 9
Next, twist the washed and slightly dried greens.
step 6 out of 9
Stir all the ingredients together. It is better to do this with a glove so as not to burn your hands.
step 7 out of 9
Add spices, salt and season the workpiece.
step 8 out of 9
Stir the mixture thoroughly again.
step 9 out of 9
Distribute adjika on sterile jars to the very top, close with nylon lids and store in the refrigerator.

Bon Appetit!

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