Akhorjak (hot pepper in Armenian)

Category: Blanks
Kitchen: armenian
Akhorjak (hot pepper in Armenian)


Pepper Tsitsak 2 Kg
Bitter pepper, green 1 kg
Tomatoes 6 kg
Salt 2 tbsp. l. with a slide
Sugar 1 glass
Vegetable oil 1 glass
Vinegar 9% 150 ml
Parsley 1 bundle

Cooking method

  • Akhorjak (hot pepper in Armenian)
  • "Akhorjak" is translated from Armenian as "appetite". I would say that the appetite is played out simply from the smell.
  • "Tsitsak" translates as "pepper", it is long, thin-walled, greenish-yellow in color and not sharp.
  • You can change the amount of pepper in any proportion within the specified weight or replace the tsitsak with hot pepper, but then it will be just a thermonuclear dish.
  • Tsitsak
  • Akhorjak (hot pepper in Armenian)
  • Bitter pepper
  • Akhorjak (hot pepper in Armenian)
  • Peel the stalks and chop the pepper
  • Akhorjak (hot pepper in Armenian)
  • Chop the tomatoes, or smash them in a blender. Cook until slightly thickened for half an hour or an hour, stirring occasionally. Add salt, sugar, vegetable oil, vinegar.
  • Add hot pepper. He will first float on the surface and it seems that no forces will help drown him)) Cook for 20-25 minutes, stir several times.
  • Akhorjak (hot pepper in Armenian) Akhorjak (hot pepper in Armenian)
  • After that, dip the tsitsak pepper into our adjika and boil for 15-25 minutes. It is thin-walled, so it quickly comes to readiness. Stir several times. Be sure to try it for salt, add to taste (only carefully - very spicy). You can pierce the pepper with a knife or fork: find out that it is ready.
  • Akhorjak (hot pepper in Armenian) Akhorjak (hot pepper in Armenian)
  • Add chopped parsley, let it boil for 5 minutes and put in sterilized jars. Cork, turn over, check for leaks and keep under a blanket until cool.

The dish is designed for

10 cans of 700 ml


The recipe was given by my friends Tanyusha and Zara, thank you very much !!!
The spouse, as a passionate lover of hot pepper, was satisfied - test

Straight choking saliva I love this very much I know how tasty it is, I tried something like this. Thanks for the recipe!
Lenusya, I always make hot peppers, but we have got accustomed two options - In honey with apple cider vinegar and in tomato with chopped walnuts and garlic. Nut porridge for toast, and a piece of pepper on top))
I'll try with parsley, at least a couple of jars. Thank you)
Lenusya, an interesting recipe! I don't know if I'll find a tsitsak. We only sell spicy foods.
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Chef, Thank you!!!
I'm in shock !!! In a pleasant shock !!!
Lenusya, with a medal to you !!!

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