Bell Pepper Adjika with Garlic
Tangy and spicy. For true gourmets! I love making and eating adjika, but I also love to experiment. In the traditional sense, adjika is a mixture of tomatoes, carrots, sweet peppers, and various spices. Of course I make that classic cold appetizer too. But I also love another very interesting recipe: bell pepper adjika. It's a very intriguing dish — tasty and moderately spicy. I recommend every home cook try making it at least once. And in the meantime, here's how to make this simple sauce.
Valeria
Recipe author
Bell Pepper Adjika with Garlic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
1 g
Fats 0 %
0 g
Carbohydrates 92 %
12 g
54 kcal
GI:
54
/
0
/
46
- We start by washing all the vegetables well under running water. Now peel the garlic, and remove the stems and seeds from the sweet bell peppers and the red hot peppers. Then put these three ingredients through a meat grinder, or grind them in a blender. Add sugar, salt, and vinegar to the resulting sweet-and-spicy mixture and mix everything thoroughly. After that, spoon it into carefully washed and dried jars and seal them airtight. The pepper adjika is ready!
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
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
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