Traditional adjika (without tomatoes)

800 g sweet red pepper

200 g bitter red pepper

100 g garlic

1 tbsp. vinegar

1 tbsp. salt

coriander seeds

fennel seeds

hops suneli

Before making canning this recipe, you should wear gloves to prevent being burned, because the eggplant is very sharp.

In a blender or grinder to grind pepper, pre-cut stem, removing the seeds, add the garlic, grind again, add all the spices, again carefully grind, add salt at the end, the result should be a homogeneous or almost homogeneous mass.

Put the mixture on the fire, add the vinegar and bring to a simmer, do not boil - immediately pour the eggplant on the banks.

Gives a very sharp traditional adjika.

The author of the recipe: Liliya Petrova

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