Ajika from bell peppers without tomatoes
Description
When working with hot chili peppers, remember safety precautions. All items used in making ajika should be thoroughly washed after use, as hot pepper has the tendency to remain on the surfaces of blenders, meat grinders, knives, even after washing. This can spoil the taste of subsequent dishes. Moreover, traces of pepper on poorly washed hands can get into the eyes and irritate the skin. Ajika is perfect served with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Wash the bell pepper and red chili pepper. Remove seeds and stems. Finely chop.
- 2
Step 2
To prepare tomato-free adjika from bell peppers, we need to pass the cleaned peppers through a meat grinder or blender. Make a vegetable puree.
- 3
Step 3
Add the garlic pressed through a garlic press to the resulting pepper mixture. Add vinegar, salt, sugar, and spices (coriander, ground black pepper) to taste.
- 4
Step 4
Place the adjika into sterile jars. Close with lids. This adjika is considered raw. It should be stored only in the refrigerator and will keep for about 2 months due to the presence of the preservative—vinegar.