* Exported from MasterCook *
Russian Red Pepper Paste - Adzhiga
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Vegan
Amount Measure Ingredient -- Preparation Method
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3 large red jalapeno peppers -- (about 1/4 pound), coarsely chopped
2 red bell peppers -- (about 1/2 pound) seeded, deveined, and coarsely chopped
8 large garlic cloves -- quartered
1/2 teaspoon salt -- (or more, to taste)
Put all the ingredients into a food processor and use the pulse control to process them into a coarse, thick paste. The mixture should not be pureed or liquified.
Transfer the adzhiga (paste) to a clean class jar, cover tightly, and refrigerate for 2 to 3 days to let the flavors ripen. Taste and add more salt if desired. (I usually add up to 1/2 teaspoon more of salt.)
Makes 10 servings
Cuisine:
"Eastern European"
Source:
"Unknown"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 11 Calories; trace Fat (5.4% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0
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