INGREDIENTS

• 5 kg. red chili pepper;
• 500 g. of garlic;
• 200 g. coriander seeds;
• 1 kg. coarse non-iodized salt;
• 5 l. container.

METHOD

To prepare adjika, you need to prepare enameled dishes, a meat grinder and a pair of rubber gloves. Be careful with hot peppers.

1. Hot red pepper must be laid out on a tray and allowed to dry in a ventilated place without direct sunlight. Then, using rubber gloves, remove the stalks from them.
2. Peeled garlic, together with crushed garlic in a mortar, pass through a meat grinder 2-3 times.
3. Add salt to the prepared mass and mix thoroughly, let it brew for 24 hours. Transfer the finished adjika to containers and store it in a dark and cool place.

Spicy adjika perfectly complements meat, fish, poultry or vegetable dishes. Can be used as a marinade. Add to soups.

RECIPES: Ajapsandal