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Adjika Uzbek

4529

Kitchen Uzbek

Calorie content 25.1 kcal

Portions 0.5 l.

Cooking time 20 minutes.

Proteins * 0.5 gr.

Fats * gr.

Carbohydrates* 1.9 gr.

Content

I propose to cook spicy Uzbek adjika. The seasoning turns out to be quite spicy, it is easy to prepare, it is stored in the refrigerator. If necessary, the seasoning is diluted with tomato paste to adjust the pungency according to your taste preferences.

Ingredients

Chilli 600 gr. Parsley 1 bundle Fresh basil 1 bundle Dill 3 tbsp Garlic 3 pcs. Seasoning Khmeli-Suneli 4 tablespoons Coriander 3 tbsp Salt 6 tbsp

Cooking process

Prepare the necessary ingredients for the spicy adjika. Wash the hot peppers thoroughly.

Peel hot peppers from the core and seeds, after putting on disposable gloves. You can leave some seeds.

Grind the peeled hot peppers to a homogeneous consistency using a blender, putting it in a bowl. Transfer the chopped hot pepper to a deep container.

Peel the garlic and rinse under cold running water. Rinse the basil and parsley thoroughly and shake off excess moisture. Put the peeled garlic and herbs in a blender bowl and chop until smooth.

Transfer the chopped mass to a container with chopped hot pepper. Add the required amount of dried dill, suneli hops, coriander and table salt.

Stir the hot mixture thoroughly to distribute all the spices evenly.

Wash the jars thoroughly with detergent or baking soda and sterilize in the microwave, oven, or water bath. Boil the lids in a saucepan or pour over boiling water. Spread the spicy adjika in sterile jars.