Fresh Raw Pepper-Tomato Adjika
A bright, fiery blend of bell peppers, tomatoes, chili, and garlic—no cooking needed. Perfect for dips, spreads, or marinades.
- Time
- 20 min
- Serving
- 57 kcal
- Ingredients
- ≈ $1.08
- Protein
- 2 g
Ingredients
- 1 Bell peppers≈ $6.00 per kg 80 g
- 2 Tomatoes≈ $4.67 per kg 80 g
- 3 Fresh chilipack 100 g ≈ $1.00 6 g
- 4 Garlic≈ $10.00 per kg 5 g
- 5 Cilantropack 50 g ≈ $1.20 5 g
- 6 Vinegar 9% 4 ml
- 7 Salt 2 g
- 8 Sugar 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Chop bell1 peppers and tomatoes2 into large chunks; remove seeds from chili peppers (or leave them in for extra heat).
Blend with garlic4 until coarsely textured—not a smooth purée.
Stir in chopped fresh3 dill, vinegar, salt, and sugar.
Let sit in the fridge for an hour before serving; keeps for up to a week.
Tips
- Why it works
- Leave chili seeds in for heat. Removing them reduces spice by half. Blend coarsely to keep texture; smooth purée loses freshness and bite.
- Substitutions
- Use green onions (5g) instead of dill for a sharper taste. Replace sugar with honey (2g) if you prefer a floral note.
- Common mistakes
- Over-blending turns it mushy; stop when chunks remain. Too much vinegar makes it sour. Taste before adding the last drop.
- Storing and reheating
- Stores 5 days in the fridge. Reheat gently in a pan for 2 minutes if using as a spread; best fresh for dips.
- Serve with
- Spread on toast with butter for breakfast or mix into yogurt for a spicy snack with crackers.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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