Ingredients
48 servingsRed hot chilli pepper1 kg
Garlic300 g
Coriander seeds2 tbsp
Coriander with seeds2 bunch
Salt200 g
Preparation
1
Wash the peppers well, cut off the stalks and if you want a less spicy adjika, carefully separate the seeds. Put the pepper and chopped garlic together in a meat grinder on a very fine grate 2-3 times until you get a completely pasty mass. Chop the raw coriander and dried coriander seeds and spices well in advance and add to the pepper mass. Add coarse salt and knead the mass well. Leave the adjika in a wide dish for 2-3 days at room temperature, stirring twice a day to evaporate the excess liquid and dissolve the salt completely. Then transfer to dry jars.
Rate this recipe
Share
Similar recipes
Caesar sauce
Caesar sauce is classic, rich and spicy, which is the main component of Caesar salad.
Pesto sauce
A traditional Italian sauce that originates from the city of Genoa. It has a bright green color, a nutritious texture and an intense, aromatic taste.
Walnut Seasoning Salad
Nutritious and aromatic sauce. It is mainly used to prepare boiled or fried vegetables.
French Garlic Sauce Aioli
In the south of France, aioli sauce is served with fish or meat. However, it also goes well with a vegetable salad.
Guacamole Sauce
The main ingredient is ripe avocado. It has a creamy texture, slightly sour taste.
Honey Barbecue Sauce
Prepare barbecue sauce with your own hands and you will never go to the store to buy this sauce again.
Red Blueberry Sauce for Meat
Red blueberry sauce will add a different flavor and touch to your meat dishes.
Garlic White Sauce
Garlic white sauce is a creamy and flavorful saconia made on a cream, mayonnaise, or yogurt base.
Comments (0)
Sign in — You need to sign in to comment.
No comments yet. Be the first!