Adjika with chili pepper
4 servings
30 minutes
Adjika with chili pepper is a bright, fiery sauce from the depths of Caucasian cuisine. It is based on sweet pepper and hot chili, creating a harmony of rich flavor. The origins of adjika date back to ancient times when pepper paste was used not only as a seasoning but also as a means of preserving food. Its aroma is enhanced by spices like coriander, khmeli-suneli, and garlic that add richness and depth to the sauce. Spicy and rich, adjika perfectly complements meat dishes, appetizers, and even simple vegetables.
CaloriesProteinsFatsCarbohydrates
145.8
kcal7g
grams1g
grams29.2g
gramsSweet pepper
1
kg
Chili pepper
0.5
kg
Ground coriander
3
tsp
Garlic
6
clove
Khmeli-suneli
to taste
1
Wash the peppers, remove the seeds, and pass them through a meat grinder.
- Sweet pepper: 1 kg
- Chili pepper: 0.5 kg
2
Crush the garlic, add spices, the amount of which can be varied to taste. The sauce should be very spicy.
- Garlic: 6 cloves
- Ground coriander: 3 teaspoons
- Khmeli-suneli: to taste