Fillings

Adjika (Pepper Paste)

Ingredients

g
Edit the total weight or any ingredient weight to recalculate the whole recipe
Red bell peppers
g€/kg
Fresh red chili
g€/kg
Fresh garlic
g€/kg
Walnuts
g€/kg
Fresh coriander
g€/kg
Wine vinegar
g€/kg
Fine salt
g€/kg
Ground fenugreek
g€/kg

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Preparation steps

  1. 1

    Roast the bell peppers in the oven until the skin blackens.

  2. 2

    Peel the peppers, remove the seeds.

  3. 3

    Seed the chiles (keep a few seeds for the heat).

  4. 4

    Coarsely blend peppers + chiles + garlic + walnuts.

  5. 5

    Add minced cilantro, vinegar, salt, fenugreek.

  6. 6

    Mix. The texture should stay grainy.

  7. 7

    Pack into a jar, cover with a drizzle of oil.

  8. 8

    Keeps 2 weeks in the cold. Flavor deepens with resting.

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Nutritional values

Per 100g

Calories
89.1 kcal
Protein
2.5 g
Carbs
7.3 g
Sugars
3.7 g
Fat
5.9 g
Saturated fat
0.5 g
Fiber
2.4 g
Salt
1.4 g

Allergens

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