Ajika raw
Composition / ingredients
26
servings:
Cooking method
We begin by freeing sweet and hot peppers from the stalks, cutting out the seeds from them, peeling garlic, carrots. We also peel the apples and remove the seeds from them. Now we scroll through all these ingredients in a meat grinder. You can do it twice (it depends on your desire).
Mix all the prepared vegetables thoroughly, add tomato paste, finely chopped parsley root to the resulting mass, pour in 9% vinegar, salt to taste and mustard. mix everything well. Our raw adjika is ready. it can be consumed immediately after cooking. Just do not 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
