I think it's not worth reminding about the sharpness of this sauce. A real Georgian adjika made of hot pepper and garlic is a dish for desperate daredevils. Traditionally, it is served with kebabs, steaks, fried ribs and kebab.
Ingredients
- Hot red pepper - 1 kg
- Garlic - 200 g
- Hops-suneli - 1 tsp.
- Olive oil - 2 tbsp.l .
- Apple cider vinegar - 50 ml
- Sugar (without slide) – 3 tbsp.l.
- Salt (without slide) – 1 art.l.
Step-by-step cooking recipe
Cut the hot pepper, peel the seeds and rinse.
Disassemble the garlic into cloves and peel off the husk.
Grind the blanks in a blender or pass through a meat grinder.
Add sugar, salt, suneli hops and olive oil.
Boil for 5-7 minutes, stirring frequently.
Remove the pan from the heat, pour in the vinegar and mix well.
Put the adjika into jars, roll it up, turn it upside down and wrap it with a warm blanket.
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