Raw Adjika
In the mood for something spicy? Try this recipe! Everything here is balanced just right. I'd always wanted to make adjika in a way that you could eat right away, without canning it in jars. Not long ago I finally found a recipe like that, and now I'm happy to share with you how to make raw adjika.
Valeria
Recipe author
Raw Adjika
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 13 %
2 g
Carbohydrates 73 %
11 g
66 kcal
GI:
100
/
0
/
0
- We start by removing the stems from the sweet and hot peppers, cutting out their seeds, and peeling the garlic and carrots. Peel the apples too and remove the cores. Now put all these ingredients through a meat grinder. You can do it twice if you like (that's up to you).
- Mix all the prepared vegetables thoroughly, add the tomato paste and the finely chopped parsley root, then pour in the 9% vinegar and add salt to taste and the mustard. Mix everything well. Our raw adjika is ready. You can eat it right after making it. Just don't store it for more than three days.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Tomato paste - 28 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Table vinegar - 11 kcal/100g
- Parsley root - 49 kcal/100g
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