Ingredients
45 servingsGreen hot pepper800 g
Garlic200 g
Dried coriander2 tbsp
Foreign seasoning1 tbsp
Coriander1 bunch
Mint0.5 bunch
Salt150 g
Preparation
1
Spread the pepper in the shade for a few days in advance to dry (it is better if you have the opportunity and bring it to the middle heat). Wash the dried peppers, remove the stalks and put them in a meat grinder with garlic and fresh herbs (coriander, mint). Traditionally, this mass is subsequently sprayed on a special stone (although you can use a blender or sankaki) with dried spices and salt. The mass should become absolutely homogeneous, solid paste-like, with a pronounced dark red color, and Abkhazian adjika is ready.
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