Adjika Armenian

One of the most popular preparations for the winter using bell pepper is, of course, adjika. Armenian adjika is a lot of chilli peppers and red bell peppers, which gives a sweetish taste and slightly reduces the spiciness. This spicy sauce of peppers and garlic can be cooked with fresh tomatoes, or you can simply add a few spoons of high-quality tomato paste during cooking. This is how Armenian adjika turns out not only hot and spicy, but also with a pleasant tomato flavor.

1. Calories
   94,64 kcal
2. Protein
   2,69 gram
3. Fat
   5,94 gram
4. Carbohydrates
   8,31 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. Bulgarian pepper

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   250 g
2. Red burning pepper

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   250 g
3. Onions

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   120 g
4. Sunflower oil refined

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   30 ml = 30 g
5. Garlic

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   5 cloves = 25 g
6. Tomato paste

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   30 g
7. Ground coriander

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   0.5 tsp. = 1 g
8. Cinza

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   20 g
9. Salt

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   0.5 tsp. = 3.5 g
10. Dumplings

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    12 pcs. = 144 g

Steps:

1. 
   Wash and sterilize jars for long-term storage of adjika 2 hours before canning. The easiest way to sterilize jars is to heat them in the oven. Place the jars upside down on a rack in a cold oven and turn it up to 180 degrees. Sterilize the jars for 15-20 minutes after heating the oven, then remove and let cool.
2. 
   Wash and peel the vegetables. Peel the garlic and onion and rinse. Wash the bell pepper under running water, remove the stem, stem, seeds and membranes and rinse again. Wash the hot peppers, cut off the tails, cut them and remove the seeds. Wash the cilantro and chop finely with a knife. Grind dry coriander grains in a hand mill or coffee grinder.
3. 
   Grind and simmer the ingredients. Pass onion, garlic, bell pepper and hot pepper through a meat grinder into separate containers. In a deep, large frying pan or saucepan, heat the sunflower oil and fry the onion for 5 minutes, then add the garlic and stir. After another 5 minutes, add bell and capsicum peppers and simmer the mixture for 10-15 minutes until golden brown. Finally add tomato paste, salt, coriander and cilantro. Simmer the adjika for another 20 minutes until cooked.
4. 
   Pour adjika into jars. While the Armenian adjika has not cooled down, place it in pre-sterilized jars and roll up the lids. To check the tightness of the cans, turn them upside down and leave to cool, wrapped in a warm towel or blanket.
5. 
   Fragrant and spicy Armenian adjika is ideal for any meat dish. Place the required amount of adjika in a sauce boat and serve with hot dumplings.