Bitter pepper and garlic adjika for winter

Recipe for a real burning adjika! Sharp-sharp! Adjika is for lovers of sharper without adding tomatoes or bell pepper. The recipe is simple, consisting only of hot pepper and garlic with the addition of various spices.

Alyonushka

Recipe author

Adjika of bitter pepper and garlic for winter

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Composition / ingredients

servings:

Hot capsicum

150

Garlic

Ground coriander

Fenugreek

Hop-suneli

Sea salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 3 g

Fats 7 % 1 g

Carbohydrates 73 % 11 g

69 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Take the hot (bitter pepper), wash it. Prepare garlic and the necessary spices.
Step 2:
Peel the garlic.
Step 3:
Peel the pepper from the seeds and tail. Cut into small pieces. To do this, it is better to wear gloves and make sure that the pepper does not get into the eyes or on the skin.
Step 4:
Let's put pepper and garlic through a meat grinder.
Step 5:
Mix the skipped pepper and garlic through a meat grinder with spices and salt. Mix it well. You can put it in a jar, tighten the lid and store it in the refrigerator. If you want to store it for a very long time, you can posterize the jars.

A recipe for a real classic adjika, if you like very spicy!
Hot pepper itself is a powerful preservative, so you can not sterilize jars and lids. Adjika will be stored long enough in the refrigerator.
You can of course add apple cider vinegar if you prefer sourness in adjika.
Spices can also be added to taste different.
Originally this is an Abkhazian dish. And walnuts are also added there in a very classic recipe.
Adjika has fallen in love in many countries. And of course it has undergone changes in the recipe. Tomatoes, sweet bell peppers, apples, plums, gooseberries and zucchini are put in adjika.
Adzhika is served to a variety of dishes. For example, meat, fish and vegetable dishes, as well as egg dishes. To boiled and fried dishes.
Adjika is useful because it stimulates appetite, improves digestion, and also activates the immune system to fight viral respiratory diseases.
But adjika should not be used by people with diseases of the gastrointestinal tract, for example, gastritis Should also not be used by children and pregnant women, people with liver and kidney diseases.
I must say that great care is required when working with hot chili peppers. It is better to wear gloves, do not touch the face, eyes, skin. Wash gloves with soap after each operation. Thoroughly wash the meat grinder and other kitchen utensils used in the preparation of such adjika.
Pleasant thrills!