Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
55
Calories
2g
Protein
1g
Fat
10g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 Garlic cloves minced
- 1 Celery stick w/ leaves
- 1/2 lb fresh Hot Peppers
- 1 Red Bell pepper cored & seeded
- 2 cup Dill fresh chopped
- 1 1/2 cup Cilantro fresh chopped
- 1/3 cup Red Wine Vinegar
- 1 teaspoon Salt
Directions
1
Coarsely chop celery, hot peppers & red bell pepper then add garlic & mix well & add chopped herbs & mix to a medium coarseness.
2
Stir in vinegar & salt then cover & refrigerate overnight before packing into jars.
3
Either store in the refrigerator or process in a water bath for longer storage.
4
Category:Abkhazian Cuisine
5
Category:Condiment Recipes
6
Category:Hot Sauce Recipes
Recipe sourced from
fandom