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➠ Adjika raw Georgian

Adjika raw Georgian

1105

Kitchen Georgian

Calorie content 41.9 kcal

Portions 0.2 l.

Cooking time 30 minutes.

Proteins * 1.9 gr.

Fats * 0.4 gr.

Carbohydrates* 4.1 gr.

Content

With a rich harvest of bitter capsicum, you can make a real Georgian adjika raw from it. At the same time, all the sharpness of the pepper is preserved. Do not forget to wear rubber gloves as a precautionary measure, because it is not for nothing that this pepper is called hot, you do not need to touch your face and even more so rub your eyes.

Ingredients

Chilli 400 gr. Garlic 2 pcs. Salt taste

Cooking process

Wash the pepper. For harvesting, you need dried peppers, if you take completely fresh ones, then the adjika will turn out to be too liquid. You can pre-hold the pepper in the open air for 1-2 days, spreading it out on a newspaper.

Remove the tops and seeds from the peppers, wash again.

Disassemble the garlic into cloves and peel, rinse.

Place the chives and garlic cloves in a blender bowl and chop until puree. If you are preparing a large batch of adjika at once, it is better to pass it through a meat grinder.

The puree should be fairly smooth.

Pour in salt, focusing on your taste, usually it is enough to add salt twice on the tip of a teaspoon. Transfer adjika to a sterilized glass container and seal tightly. Store in a cool place, preferably in the refrigerator.

Bon Appetit!