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Nick's Adzhika

updated

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Ingredients for 1 servings:

  • 7 m.-large tomato(s)
  • 2 medium-sized red bell peppers
  • 2 peppers, hot
  • 1 piece(s) horseradish, peeled, approx. 25 g
  • 2 m.-sized apples, peeled, preferably Pink Lady
  • 4 cloves garlic
  • n. B. Salt
  • pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

this is what summer tastes like

Chop the cleaned ingredients into small pieces using a food processor, being careful not to puree them! Small pieces should remain after chopping; this is how the adjika tastes best. The finished adjika tastes best when chilled and should therefore be stored accordingly. Adjika goes very well with grilled food. It can also be eaten on its own, with baguette, for example. The resulting juice is also delicious and very rich.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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