Ingredients
1kg of chili peppers
400g of garlic
100g of coriander
2
3 tbsp of ground dried coriander
100 ml of vinegar
50 ml of oil
50g of salt
Preparation
Remove seeds from dry papers. Run the peppers, walnuts, garlic and coriander through a meat grinder, add salt and remaining ingredients to the mix and stir everything into consistent paste. When the ajika is ready, store it in a glass jar and refrigerate. Serve the sauce with all your favorite meals. But be careful, it is extremely hot stuff.
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