Adjika
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g hot peppers (deree severity 6-8)
- 750 g bell pepper (s) (not sweet, neutral)
- 250 g coriander reens
- 150 g arlic
- 2 tablespoon saffron
- 2 tablespoon black clover
- 2 tablespoon coriander powder
- 200 g salt (for shelf life we recommend 150 - )
Print Recipe
Pin Recipe Instructions
- Cut open the peppers and peppers and remove the seeds. Please use rubber gloves and glasses for hot peppers. Wash the coriander well and remove any withered leaves.
- Then turn the peppers, paprika, fresh coriander and garlic (100 - 150 g, depending on your taste) through the meat grinder and mix well. Then add the remaining spices and stir well, fill into glasses, screw on and store in the refrigerator.
- This recipe has been passed on orally (!) From mother to daughter in our family for several generations. This sauce is very rich in vitamins and healthy. Georgian adjika is served with meat and potatoes, added as a spice to soup, or simply used as a spread on bread and butter.
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