Adjika with walnuts
A thick, spicy paste made from peppers, garlic and walnuts, to be served in small portions.
25 min · 12 servings
Per serving
Approximately 55 kcal Protein: 1.5 g Fat: 4.5 g Carbohydrates: 3.4 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts
NHS: food allergyIngredients
- Peeled walnuts - 80 g
- Red bell pepper without seeds - 180 g
- Red hot pepper without stems - 60 g
- Peeled garlic - 30 g
- Ground coriander - 4 g
- Ground fenugreek - 2 g
- Salt - 6 g
- Wine vinegar - 15 ml
How to cook
- Wear gloves when handling hot peppers. Remove the stalks and seeds, chop the pulp.
- Chop the nuts and garlic in a blender. Add both types of pepper and grind in short pulses to a paste.
- Stir in coriander, fenugreek, salt and vinegar. Do not overbeat to maintain a slight graininess.
- Transfer to a clean, closed container, cool and serve a little at a time with vegetables or hot dishes.
Products for the recipe
- Shelled walnuts — Peeled walnuts are included in the recipe. The quantity depends on the number of servings.
Author's homemade proportions of the described pepper paste with walnuts. Some of the hot pepper is replaced with sweet pepper; The recipe is intended to be served fresh, not for canning. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikipedia: Ajika · CC BY-SA 4.0