Adjika on wine vinegar Sukhumskaya

Abkhazian adjika will become a particularly favorite preparation for the winter! I am fond of collecting culinary recipes. I especially love spicy food, and there is an abundance of it in the Abkhazian cuisine. One of these spicy dishes is adjika "Sukhumskaya" on wine vinegar, which I cook and preserve for the winter every year.
Daria ☼Author avatar
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 1 g
Fats 0 % 0 g
Carbohydrates 86 % 6 g
29 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 d 40 min
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First you need to wash tomatoes, herbs, Bulgarian and chili peppers and let the water drain. Peel the red bell pepper from the seeds. Tomatoes, coriander, red chili pepper and bell pepper, garlic twist through a meat grinder. Then put the resulting mixture in an enameled dish, add wine vinegar, salt to taste and mix. Leave it for a week and a half and mix twice a day (morning and evening).
After 10 days, spread the finished adjika on glass sterilized jars and tightly roll up the lids. Now you can store adjika in a dark place or in the refrigerator.
Adjika "Sukhumi" can be served with boiled meat, vegetables, cheese, barbecue and other dishes. Adjika will give a special spicy aroma and sharpness, whet the appetite.
Bon appetit!

Calorie content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Garlic - 143   kcal/100g
  • Salt - 0   kcal/100g
  • Coriander greens - 25   kcal/100g
  • White wine vinegar - 14   kcal/100g
  • Chili pepper - 40   kcal/100g

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