You are here

Member since October 2006
0
0

Adjika

What you need: 

2 red bell peppers
3 green/yellow bell peppers
3 small chili peppers
1 whole garlic bulb
juice of 1/2 lemon
2 teaspoons salt
1 tablespoon sugar
2 tablespoons vinegar
10 pink peppercorns
1/2 teaspoon cayenne pepper
7 black peppercorns
2 teaspoons Hungarian pepper powder

What you do: 

Poke your peppers with a knife and roast whole with whole garlic until skin is burned. 20 minutes or so turning occasionally. Put in a bag and let sit for 5 minutes. Peel the skins off.
Meanwhile grind pink, black, cayenne and Hungarian peppers.
Now chop peppers very finely, add spice mix, lemon juice and vinegar.
Pour in jars and store in fridge up to 4 weeks.
It is originally served with meat so it goes great with seitan or tofu as well as vegetables and soups.
TIP: the more different peppers you can find - the richer taste will you get.

Preparation Time: 
35 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I'm not sure what Hungarian pepper powder is....anything like Hungarian Paprika?

exactly  ;)

Given the rest of the recipe, I'd say it was the hot paprika, not the sweet one.

0 likes

I'm not sure what Hungarian pepper powder is....anything like Hungarian Paprika?

exactly  ;)

0 likes

I have got to try this!  In my mind I'm seeing it slathered on grilled tempeh.  Oh yeah!  I'm not sure what Hungarian pepper powder is....anything like Hungarian Paprika?

0 likes
Log in or register to post comments