Adzhika (Georgian Style Hot Pepper Relish)

1. In a food processor, grind the garlic for 1 second. Coarsely chop the celery, hot peppers and red bell pepper and add them to the garlic. Pulse again. Add the chopped herbs and pulse to a medium coarseness. Transfer the mixture to a bowl and stir in the vinegar and salt. Cover and let stand overnight before packing into jars. Refrigerated the sauce will keep for 3 weeks. This relish tastes best when allowed to sit for 3 days before serving.

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Nutrient	Quantity
Total fats	30.2765 g
Protein	34.8226 g
Carbohydrates	127.0604 g
Energy	701.3077 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4158 g
Water	320.8644 g
Calcium, Ca	3104.3316 mg
Lutein + zeaxanthin	2160.3175 g
Fiber, total dietary	49.5599 g
Fatty acids, total saturated 22:0	0.0068 g
Carotene, beta	2215.5281 g
Niacin	8.8293 mg
Vitamin A, RAE	209.3981 g
Arginine	2.5462 g
Riboflavin	0.7702 mg
Tocopherol, beta	0.3856 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1134 g
Stigmasterol	0.72 mg
Sodium, Na	64.5372 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1081 g
Total lipid (fat)	30.2765 g
Manganese, Mn	4.0541 mg
Fructose	5.9647 g
Fatty acids, total saturated 16:0	1.2901 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1406 g
Choline, total	20.0817 mg
Sugars, total	9.5528 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	0.2381 g
Vitamin B-6	1.4901 mg
Selenium, Se	25.5168 g
Ash	15.0361 g
Fatty acids, total saturated 18:1 undifferentiated	18.992 g
Pantothenic acid	0.8512 mg
Phenylalanine	1.3507 g
Beta-sitosterol	0.48 mg
Copper, Cu	1.7388 mg
Thiamin	0.9495 mg
Methionine	0.2883 g
Iron, Fe	34.2716 mg
Carbohydrate, by difference	127.0604 g
Phosphorus, P	635.2924 mg
Folate, total	96.275 g
Tocopherol, gamma	0.1134 mg
Fatty acids, total saturated 4:0	0.0091 g
Valine	2.2579 g
Fatty acids, total saturated 18:2 undifferentiated	2.0856 g
Carotene, alpha	160.5936 g
Glucose (dextrose)	3.3566 g
Fatty acids, total saturated 14:0	0.0383 g
Zinc, Zn	10.9446 mg
Isoleucine	1.5463 g
Tocopherol, delta	0.0227 mg
Fatty acids, total saturated 12:0	0.027 g
Fatty acids, total polyunsaturated	2.2998 g
Leucine	1.8648 g
Tocotrienol, alpha	0.0454 mg
Vitamin A, IU	4171.2338 IU
Folate, DFE	96.275 g
Vitamin C, total ascorbic acid	318.1949 mg
Phytosterols	251.184 mg
Fatty acids, total polyunsaturated 16:1 c	0.0068 g
Fatty acids, total polyunsaturated 18:1 c	0.0567 g
Fatty acids, total saturated 20:0	0.0091 g
Vitamin K (phylloquinone)	116.3573 g
Fatty acids, total saturated	1.6838 g
Histidine	0.6451 g
Fatty acids, total monounsaturated	19.1024 g
Threonine	1.1592 g
Folate, food	96.275 g
Fatty acids, total polyunsaturated 17:0	0.0023 g
Cryptoxanthin, beta	286.6163 g
Vitamin E (alpha-tocopherol)	8.7193 mg
Magnesium, Mg	559.5422 mg
Lysine	2.0926 g
Potassium, K	3109.5412 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Red bell pepper	1	0	0	0
cilantro	1.5 cups	5.52	0.8808	0.1248
Garlic Clove	8	0	0	0
jalapeno pepper	0.5 lb	65.771	14.7418	0.8391
dill	2 cups	614.88	111.2227	29.3126
red wine vinegar	0.33 cup	15.1367	0.2151	0
celery rib	1	0	0	0