Green Adjika with Tarka Pepper
Bright green adjika — your summer mood on a winter day! This adjika comes out a beautiful green color, moderately spicy and very tasty. It's a wonderful marinade and a ready-made sauce for many meat dishes. Plus a burst of vitamins in the cold of winter.
Zoryana
Recipe author
Green Adjika with Tarka Pepper
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
2 g
Fats 0 %
0 g
Carbohydrates 89 %
16 g
70 kcal
GI:
47
/
0
/
53
- Let's start the green adjika by prepping the ingredients: 1. Wash and dry the Tarka and green bell peppers, then remove the seeds and stems. 2. Wash and dry the hot pepper. 3. Peel the garlic. Next, grind the prepared vegetables in a blender, food processor, or simply a meat grinder. You should get a smooth, mush-like consistency. Transfer the vegetable mixture to a deep bowl, add the salt, sugar, and vinegar, mix, and set aside for 25-35 minutes. While the adjika rests, prepare the jars: steam and dry them. Spoon the adjika into the jars, seal with the lids, and store in the refrigerator. Serve the adjika as a sauce for meat dishes. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Chili pepper - 40 kcal/100g
- Tarkinsky pepper - 40 kcal/100g
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