Capsaicin, which is contained in hot pepper, perfectly copes with the role of a preservative. For this reason, the adjika of hot pepper is perfectly stored even without cooking. The vinegar that is added in this recipe is more intended to change the taste qualities of the workpiece.
Ingredients
- Hot red pepper - 500 g
- Garlic - 100 g
- Vinegar - 2 tbsp.l .
- Fenugreek - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Salt - 1 tsp.
Step-by-step cooking recipe
Cut the hot pepper in half and peel off the seeds.
Disassemble the garlic into cloves and peel off the husk.
Chop hot pepper and garlic in a blender.
Add salt, spices, vinegar and mix well.
Put the adjika in clean, dry jars, close the lids tightly and transfer to a dark, cool place for storage.
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