Green Chili Pepper Adjika with Herbs for Winter
A lovely color, taste, and aroma! It won't leave anyone indifferent! In this adjika, parsley and cilantro combine simply beautifully! Every home cook is probably familiar with the recipe for traditional adjika, but I'm sure not all of us even know that green adjika exists. I happen to make it quite well, and now, for everyone who'd like to learn to make this dish, I'll explain how it's done.
Valeria
Recipe author
Green Chili Pepper Adjika with Herbs for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
2 g
Fats 0 %
0 g
Carbohydrates 78 %
7 g
37 kcal
GI:
100
/
0
/
0
- Put on disposable gloves. So, we start by thoroughly washing the green hot peppers you've set aside. Then remove the stem and take out all the seeds. After that, put the green hot peppers and the peeled, washed garlic through a meat grinder or grind them in a blender. Now take the herbs, wash them thoroughly, and chop them finely with a sharp knife. You can also put them through a meat grinder or grind them in a blender. After all that, add salt to taste and the ground coriander to our prepared mass and mix it all very well. Now transfer the finished adjika into pre-sterilized jars and seal with lids.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Coriander greens - 25 kcal/100g
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