A small Foreword: this method blanks I saw in 2012 have a wonderful and respected me chef Angelica (lakshmi-777). Cook for 5 years, and we have this dish called "Licina adjika". But there are a couple of nuances that fit my family, and they would like to share. Why I dare to publish this version of this delicious piece (with permission of the author)...

Here are the basic ingredients. Still need salt, sugar and vinegar...

In a convenient vessel (a bowl or a pan) install the strainer. In a meat grinder, put in large bars. Red sweet pepper remove seeds, cut into convenient "slices" and scroll through a meat grinder on the screen...

The contents of the sieve to the bowl in another bowl (reserve juice for later), them in her bitter pepper, freed from seeds, shelled, garlic and herbs...

Add sugar and salt. Stir...

Add vinegar, mix thoroughly and adjust consistency adzhika with the help of the juice remaining from the peppers...

Allow to stand for in the "open" view about an hour at room temperature. Spread in a dry (previously sterilized) jars, close the lids and sent for storage in the refrigerator. Bon Appetit!!!

Afterword: - explain why the need for manipulation of the sieve: sweet pepper, depending on season, weather, varieties, irrigation has a different richness. Also people have different tastes. Some like more juicy, "watery" sauce, someone like my family, like seasoning without the extra juice in a more "dry", so to speak. With this method of cooking, you can at the end of the process to adjust the thickness of the workpiece according to your taste... the greens: this time I added celery greens, although usually prefer cilantro. We have a drought and cilantro at the moment, mind-blowing prices. When I do in the winter, add cilantro, will be the "second" crop... - anticipate the question that will arise for users of the website and I will answer immediately: no, five years of preparation not "played", not "ferment" never because of the addition of fresh herbs! Always keep the workpiece in the vegetable drawers of the refrigerator, where the temperature is about 8 degrees... another thing - do not "pop" the chutney immediately – give it a week to steep, preferably two... That's, like, everything!!!