Abkhazian Adjika with Hot Peppers

1. 1 Fresh chili包装 100 克 约等于 $1.00 100 克
2. 2 Garlic≈ $10.00 每千克 30 克
3. 3 Cilantro包装 50 克 约等于 $1.20 15 克
4. 4 Ground coriander 3 克
5. 5 Khmeli-suneli 3 克
6. 6 Salt 20 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

1. Wear gloves. Remove the stems from the hot peppers, leaving the seeds for heat to taste, and dry the cilantro³ thoroughly.

2. Sterilize a 0,25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 10 minutes, and boil the lid for 5 minutes. Make sure the jar is completely dry.

3. Put the peppers, garlic², and cilantro³ twice through a meat grinder fitted with a fine plate.

4. Add the salt, coriander, and khmeli suneli, stir, and let stand for 20 minutes so the salt dissolves.

5. Pack the adjika tightly into the jar, tamp it down with a spoon, and smooth the surface.

6. Close with the lid and refrigerate. This is a raw, uncooked sauce: store only in the refrigerator for up to 1 month, using a clean spoon.