Summary

Ingredients

• 250 g red pepper (s)
• 100 g chilli pepper (s)
• 150 g arlic
• 250 g tomato (s), fresh
• 50 ml oil, (sunflower oil)
• salt

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Instructions

1. Puree everything in the mixer to a medium-fine, even mass, add sunflower oil and salt to taste.
2. Ajika can be kept tightly closed in the refrigerator for up to 3 months.