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Finger-Licking Raw Adjika for Winter

A super-fast recipe for making adjika! Here's a tried-and-true adjika that isn't cooked at all, so it keeps the maximum amount of vitamins. Give it a try — this wonderful sauce has a fantastic taste and a fresh aroma.

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Raw adjika you will lick your fingers for the winter
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Raw adjika you will lick your fingers for the 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 7 % 1 g
Fats 0 % 0 g
Carbohydrates 93 % 13 g
59 kcal
GI: 38 / 0 / 62
    1. Wash the bell pepper, seed it, and cut it into a few strips.
    1. Wash the hot chili pepper too and cut off the stems (it's better to leave the seeds in — they'll add extra heat to the adjika).
    1. Wash the tomatoes, cut out the stem ends, and halve them (into 3-4 pieces if they're large).
    1. Peel the garlic and put it through a meat grinder along with the tomatoes, bell pepper, and hot chili pepper.
    1. Add the salt and sugar to the mixture, pour in the apple cider vinegar, and stir.
    1. Sterilize jars however you normally do, fill them with the adjika, and seal with sterile lids (you can simply scald them with boiling water).
  • Store the preserves in the refrigerator.
  • Enjoy your adjika and good health!

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

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Hot chili pepper - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Apple cider vinegar - 14  kcal/100g

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