* Exported from MasterCook *
Hot and Spicy Bell Pepper Paste - Adjika
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
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2 red bell peppers
3 green and/or 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 -- hot paprika
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 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.
Serves: about two cups (8 one-quarter cup servings)
Preparation time: 35 minutes
Cuisine:
"Eastern European"
Source:
"Keda posted to VegWeb dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 42 Calories; trace Fat (4.2% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 2237 0 0 797 0 0 0 0 0 0 27208
