Spicy Adjika

Description

This appetizer is quick and easy to make. I want to warn you right away that the adjika turns out truly very hot. So it’s better to control the amount of hot red pepper yourself, because sometimes it’s better to add less than to “burn” from an ultra-spicy appetizer later. The listed amount of ingredients makes a lot of adjika—so to speak, for true fans of the product. I love this appetizer and can confidently say that hot adjika made at home is incredibly delicious. Serve the appetizer at the table.

Instructions

1. 1

   Step 1

   

   TopFood.Cloud

   Wash all the vegetables thoroughly and clean off stems, seeds, etc.

2. 2

   Step 2

   

   TopFood.Cloud

   Using a meat grinder, grind all the vegetables into a puree.

3. 3

   Step 3

   

   TopFood.Cloud

   Season the resulting purée to taste, then add 12 aspirin tablets crushed in a mortar. The aspirin will keep the adjika from fermenting.

4. 4

   Step 4

   

   TopFood.Cloud

   Let the adjika rest for 2 weeks at room temperature, then pack into sterilized jars and store in the refrigerator.