Boiled hot pepper adjika

Georgian cuisine

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Description Products Steps

Listen to the recipe:

Adjika made from hot peppers is another variation of the famous seasoning of Caucasian cuisine. It is perfect as a complement to main courses, meat, side dishes, and also as an independent product. For a long time, smoked pepper has been used for adjika to give it a more pronounced and piquant taste. However, now the rules for preparing this seasoning have changed, and only fresh pepper is used. Seasoning has long been a “decoration” of many dishes: it inspires many chefs to experiment. Dishes with the addition of adjika turn out rich and aromatic. We can say with certainty that a little spiciness in a dish will only enhance its taste.

1. Calories
   51,18 kcal
2. Protein
   1,59 gram
3. Fat
   0,22 gram
4. Carbohydrates
   12,41 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Tomato

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   5 pcs. = 450 g
2. Bulgarian pepper

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   1 piece = 150 g
3. Chile pepper

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   10 pcs. = 150 g
4. Garlic

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   2 head = 80 g
5. Dining vinegar

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   1 tbsp. l. = 15 g
6. Sugar

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   2 tbsp. l. = 50 g
7. Salt

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   1 tbsp. l. = 25 g
8. Fresh greens

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   optional

Steps:

1. 
   Prepare all the necessary ingredients. Rinse bell peppers, chili peppers and parsley and dry with paper towel. Peel the garlic and ginger. Prepare clean and dry glass jars with lids. Preheat the oven to 100-120 ⁰C.
2. 
   First, sterilize the jars and lids. Place the jars and lids in the preheated oven without covering the jars with lids. 0.5 liter jars are sterilized for 10 minutes, and
3. 
   Chop the garlic and chili pepper into slices 1.5–2 mm in size.
4. 
   Cut the bell pepper in half, remove the seeds and cut into even medium-sized pieces.
5. 
   Remove the stem from the tomatoes and cut into 2 cm slices.
6. 
   Heat a thick-bottomed saucepan with vegetable oil and add the tomatoes.
7. 
   Add salt, sugar and vinegar, mix everything thoroughly. Simmer the tomatoes for 5 minutes.
8. 
   Add bell pepper to the tomatoes.
9. 
   Add garlic and chili pepper to the vegetables. Mix everything thoroughly.
10. 
    Simmer the vegetables for 20 minutes, stirring constantly.
11. 
    At the end of the stew, add ground black pepper and mix everything.
12. 
    Place the vegetables in a blender and puree until smooth.
13. 
    Remove the jars with lids from the oven and place the adjika into them. Close the jars tightly with lids. Wrap the hot adjika in something warm and leave for 24 hours. Store the sauce in the refrigerator or cool place. Avoid exposure to sunlight. Bon appetit.

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