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Sauces
Nuclear Adjika
A thick, aromatic homemade adjika without vinegar with a bright, spicy kick, perfect for meat and hearty soups.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Process all the vegetables through a meat grinder or blend them until smooth.
2
Transfer the mixture to a large pot, add the salt and oil.
3
Simmer over medium heat for 30 minutes, stirring occasionally.
4
Add the red and black pepper, and dried parsley, then cook for another 5 minutes.
5
Ladle the hot adjika into sterilized jars and seal tightly with lids.
6
Turn the jars upside down (or on their sides) and wrap them up until completely cooled.
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