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➠ Adjika from hot pepper

Adjika from hot pepper

2261

Kitchen Caucasian

Calorie content 9.7 kcal

Portions 0.5 l.

Cooking time 4 hours

Proteins * 0.5 gr.

Fats * gr.

Carbohydrates* 2 gr.

Content

The hot pepper adjika will undoubtedly not leave indifferent any spicy lover. This spicy Caucasian seasoning will perfectly dilute various meat dishes with its spicy notes. It should be noted that due to the absence of heat treatment, all the beneficial properties of adjika ingredients are perfectly preserved. The only disadvantage of adjika is a relatively short shelf life - no more than a month. And you should definitely keep it in the refrigerator.

Ingredients

Chilli 1 kg Garlic 5 pieces. Coriander 1 tbsp White wine vinegar 50 gr. Dill 2 bundles Cilantro 2 bundles Salt 2 tsp Walnut 0.5 tbsp. Fresh basil 3 bundles

Cooking process

First, let's start preparing hot pepper. We cut each fruit into two parts, remove the stalk and seeds. Then put the pieces of pepper in a deep bowl, fill with warm water and leave for three hours. The water needs to be changed every hour.

The next step - after the specified time, hot pepper must be minced twice through a meat grinder along with peeled garlic.

We clean the walnuts from the shell, then chop them by passing them through a meat grinder.

Grind the washed greens in the same way as walnuts.

Grind the coriander. Then, in a separate large container, combine the prepared chopped ingredients. We also send salt there. Mix the resulting mass thoroughly.