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Plum Adjika with Garlic and Hot Pepper for Winter

A spicy, fragrant sauce that's great with anything! This plum adjika with garlic and hot pepper comes out wonderfully aromatic and appetizing, with a bright, fiery kick and a rich color. Serve it with any meat dish, or just as a dip. Anyone who loves a little heat is sure to enjoy it.

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Adjika with garlic and bitter pepper from prunes for winter
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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 5 % 2 g
Fats 2 % 1 g
Carbohydrates 93 % 39 g
159 kcal
GI: 95 / 0 / 5
  • Start by prepping the ingredients. First wash the plums, pull off any stems, wipe the fruit dry with paper towels, then halve each plum and remove the pits. Next, wash the bell and hot peppers, cut them in half, cut out the stems, and remove the seeds; rinse the halves and pat them dry with paper towels. Cut each pepper half roughly into a few pieces. Wash the bunches of herbs and lay them out to dry on a clean towel, gently blotting the tops with paper towels to soak up the extra moisture. Peel the garlic, rinse the cloves, and wipe them dry. Run the garlic through a meat grinder and set its bowl aside for now. In a separate bowl, grind the plums and both kinds of pepper — bell and hot. Then run the prepared herbs through the grinder. Transfer the mixture to a large enameled pot, set it over medium heat, and bring to a boil. As it heats up, add the sugar, salt, tomato paste, and all the spices, stirring constantly. Once the adjika comes to a boil, lower the heat to the minimum and cook the sauce for 20 minutes, stirring often. After that, add the ground garlic and cook everything together, stirring, for another 5 minutes. Spoon the adjika into sterilized jars and seal with sterilized lids — small jars are best, and you can sterilize them in the oven or microwave. Turn the jars of adjika upside down for a day and cover them with a blanket. All done!

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

  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Carnation - 323  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Tarragon - 25  kcal/100g
  • Tarhun - 40  kcal/100g
  • Dill greens - 38  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Cumin - 333  kcal/100g
  • Prunes - 227  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Ground coriander - 25  kcal/100g

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