Adyghe peppers

12 servings

50 minutes

Adyghe peppers are a vibrant appetizer filled with rich flavors and aromas. The roots of the dish trace back to Russian culinary traditions, where natural ingredients and bold spices are valued. The recipe is based on red sweet peppers that undergo brief thermal processing in vinegar and sunflower oil, giving them softness and a slight tanginess. Garlic adds spiciness while parsley brings freshness and green notes. The dish harmoniously combines the sweetness of the pepper, the sharpness of garlic, and the aroma of herbs, creating a balanced taste. It pairs wonderfully as an appetizer with meat and vegetable dishes and can be stored for a long time, enhancing its flavor over time. Adyghe peppers are a culinary art reflecting the richness of Russian gastronomy.

Energy value per serving

• Calories: 80.5
• Proteins: 2.8g
• Fats: 0.2g
• Carbohydrates: 13g

Ingredients

• Vinegar: 1 l
• Red sweet pepper: 5 pc
• Parsley: 5 bunch
• Garlic: 5 head
• Sunflower oil: 1 l
• Salt: 0.5 tbsp

Cooking steps

1. Wash the pepper, remove the seeds and core, then cut into wedges. Finely chop the parsley, and pass the peeled garlic cloves through a meat grinder (or blend until a paste).

   Required ingredients:

   • Red sweet pepper: 5 piece
   • Parsley: 5 bunch
   • Garlic: 5 head

2. Bring a mixture of vinegar, sunflower oil, and salt to a boil in a large pot. Place pepper slices in a strainer and dip it into the boiling liquid.

   Required ingredients:

   • Vinegar: 1 l
   • Sunflower oil: 1 l
   • Salt: 0.5 tablespoon
   • Red sweet pepper: 5 piece

3. Keep the peppers in boiling oil for 5 minutes until the inside becomes soft and easily yields to a spoon's pressure. Place the first layer of peppers in a liter jar. Then, drop finely chopped parsley (like the peppers, in a strainer) into the boiling oil to reduce it. Once the oil takes on the color of the parsley and turns green, transfer the parsley to the jar on top of the peppers, and then drop garlic into the boiling oil in the strainer. Once it reduces and gives off color, remove it from the strainer and layer it in the jar.

   Required ingredients:

   • Red sweet pepper: 5 piece
   • Parsley: 5 bunch
   • Garlic: 5 head

4. Repeat the layers in the same order until the jar is full, then fill the layered appetizer to the top with the oil and vinegar mixture in which everything was cooked, and seal the jar.

   Required ingredients:

   • Vinegar: 1 l
   • Sunflower oil: 1 l