Usuba
Adyghe Peppers in Oil
Layered appetizer made with sweet peppers, parsley, and garlic, cooked in vinegar with oil. Prepared in layers and stored in a jar, infused with aromatic oil.
- Total
- 50 min
- Standard serving
- 257.1 g
Ingredients
Total 6
Instructions
- 1
Step 1
Wash the peppers, remove the seeds and core, cut into slices.
Finely chop the parsley. Peel the garlic and pass it through a meat grinder or blend it with a blender until it reaches a paste consistency.
- 2
Step 2
In a large pot, mix vinegar, sunflower oil and salt. Bring to a boil.
Place the pepper slices in a colander and lower it into the boiling liquid.
- 3
Step 3
Cook the pepper for about 5 minutes until the inside becomes soft and easily yields to the pressure of a spoon.
Layer the pepper first in a one-liter jar.
- 4
Step 4
Lower finely chopped parsley in a colander into boiling oil. Cook until the oil turns green.
Transfer the parsley to a jar on top of the pepper.
- 5
Step 5
Lower the garlic in a colander into boiling oil. Cook until it turns golden.
Place the garlic as the third layer in the jar.
- 6
Step 6
Repeat the layers in the same sequence (pepper, parsley, garlic) until the jar is filled.
Fill the appetizer with a mixture of oil and vinegar to the top and seal the jar.
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