Classic Sugar-Free Adjika
Bell pepper and chili provide bright flavor, vitamin C, and carotenoids, while garlic and cilantro make the adjika deeper without a sugar load. The sauce comes out hot, fresh, and very good with meat, poultry, and vegetables. A small portion is usually enough to give a dish real character.
Cut the bell pepper (500 g), hot chili pepper (15 g), and garlic (12 g) into large pieces. Put them into a blender with the cilantro (30 g), wine vinegar (30 g), and salt (5 g).
Blend the mixture to a thick even texture, then transfer it to a small saucepan. Bring the adjika to a gentle simmer and reduce it for about 10 minutes so the flavor becomes brighter and some extra moisture cooks away.
Cool the adjika completely and spoon it into a clean jar. Serve it with meat, poultry, vegetables, or use it as a hot seasoning for keto dishes.
If you want a more rustic texture, pulse the mixture briefly instead of blending it into a perfectly smooth puree.
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