Green adjika from bell pepper

28.09.2018 Winter blanks

Caucasian cuisine is rich in tastes and aromas. Thanks to the abundance of spices, it is known throughout the world. Adjika is perhaps the most popular dish in this cuisine. In this version, from bell pepper, it turns out incredibly tasty and fragrant.

Some may be scared away by color, but it is green that is the highlight of this recipe. Small specks of red hot pepper diversify the green still life. The composition also has garlic, which enhances the adjika flavor. And also suneli hops and dried basil. If there is fresh green basil, then of course, it is better to use it.

The incomparable taste of this burning-spicy mixture is ideal for meat dishes. It’s easy and quick to prepare green adjika from bell pepper, and a step-by-step recipe with a photo will help in this.

Ingredients:

green bell pepper - 500 grams,
fresh parsley - 1 bunch,
garlic - 5 - 6 cloves (large),
hot peppers - 1 piece or ground hot pepper - ½ teaspoon,
salt - 1.5 tbsp. spoons
granulated sugar - 3 tbsp. spoons
vinegar essence - 1 teaspoon,
hops-suneli - 1.5 tbsp. spoons
ground black pepper to taste,
ground coriander - ½ teaspoon,
basil (dry) - 1 teaspoon,
oregano (dry) - ½ teaspoon.

How to make green adjika from bell pepper

Prepare all the ingredients. Rinse the pepper, remove the seeds and stalks, cut into medium long slices so that they can fit into the meat grinder. Peel the garlic. But seeds do not need to be removed from hot pepper, they will add even more piquancy to adjika. Rinse parsley thoroughly in plenty of water and dry it.

Pass all prepared ingredients through a meat grinder with a grill with medium holes.

In the resulting green mass, add salt, granulated sugar.

Add allspice black pepper and pour vinegar.

Now the turn of additional aromas has come: hops-suneli, oregano, ground coriander, basil. Thoroughly mix all the ingredients with a spoon and place in clean and dry jars.

Such adjika from green bell pepper should be stored in the refrigerator. This aromatic mass can simply be spread on bread, served with meat dishes or used for dressing soups, gravy.