Red hot pepper appetizer. Chili pepper (hot, bitter) canned

Lenten and bland food is probably very, very healthy, but most people prefer something salty, sour, sometimes even spicy and, simply, hot. For those who are not afraid of a burning sensation on the tongue, there is hot pepper. This fruit is quite often used in homemade preparations for the winter in the process of pickling and salting. In addition, without it it is simply unthinkable to prepare the mega popular adjika today. You can prepare adjika from tomatoes, eggplants, plums and other vegetables and fruits, but you will certainly need to add at least a couple of hot pepper pods to them. You can also simply pickle or marinate hot peppers. If you find peppers of different colors, then the beauty will be extraordinary, and most importantly, you are guaranteed a burning pleasure. If you want to make such spicy pepper preparations and with pepper at home, then all you need to do is simply choose a recipe from our diverse collection and don’t be afraid to experiment.

Popular ways to prepare hot peppers

The best preparations for the winter with hot, hot peppers - recipes with photos

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kerescan - Oct 8th, 2015

Some of us prefer fresh cucumbers or a salad made from them, some like pickled or salted, some pickled from a barrel... and only lightly salted cucumbers are loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crispy. But is it possible to preserve this taste and aroma for the winter? You can, and this recipe will help with that. It is quite simple, but it makes it possible to preserve all the above qualities of cucumbers at home for the whole year.

A long time ago, back in the last century, while on vacation with our friends in sunny Bulgaria, we went to have dinner at a new restaurant located nearby. As is customary in good establishments, they greeted us with an open soul, treated us to homemade rakia, and offered a spicy appetizer made from hot peppers.

As is customary, a good dinner should start with a glass of chilled rakia. Or even two glasses. With snacks. There are options here. Usually as a snack, half the time, preferably -. Or fried mussels. It's always very tasty.

However, we were clearly convinced of the opposite. An exceptionally correct and tasty spicy appetizer - fried hot peppers. Often marinated after frying with garlic, grape vinegar and herbs. To the inexperienced, it may at first seem that this is too spicy for our body, which is accustomed to herring. But, as experience shows, this is the first 2 minutes. It is, after all, tasty, and even very tasty. A glass of cold, not ice (!), rakia and hot fried pepper in the marinade. You will become a fan, in the sense of a snack, and not what everyone thought.

In Bulgaria, pepper is mainly associated with "bell pepper", a non-hot variety of vegetable pepper - a very common agricultural crop.

In any case, an excellent pepper appetizer can be prepared in 15 minutes. And we can begin. Hot pepper stimulates the appetite, and fulfills the task of preparing the body for the main course!

Spicy snack. Step by step recipe

Ingredients (4 servings)

• Hot pepper (green) 8 pcs
• Grape vinegar 3 tbsp. l.
• Garlic 4-6 cloves
• White table wine 50 ml
• Olive oil 3 tbsp. l.
• Parsley 2-3 sprigs
• Salt to taste

1. It is believed that pepper comes from the tropical regions of America, where many of its species grow. The number of varieties grown in the world is simply enormous. Moreover, there are varieties that are not at all hot, and varieties that melt glass (just kidding). For example, in Italy hot peppers peperoni are hot capsicums. And, as I understand it, everything spicy there is called pepperoni: sausage, salami, pizza. For our appetizer, it is better to take curved green hot pepper pods. And use them entirely without cleaning.

   Ingredients: hot pepper, olive oil, garlic, grape vinegar, white table wine, parsley, salt

2. Heat and heat olive oil in a frying pan. Wash the peppers and pierce them a little with the tip of a knife. This is necessary so that when frying, excess steam pressure does not burst the pods. Be sure to wipe the pods from any remaining water.
3. Place hot peppers in a frying pan and fry. You need to turn them periodically so that they fry evenly. When the peppers are fried, you can keep them covered for a while over low heat. However, you can even grill the peppers by first coating them with oil. Whoever likes it.
4. Peel and chop the garlic. Chop the parsley very finely. Mix garlic and parsley, add salt. Pour the oil remaining in the pan after frying the peppers into the garlic and stir. Add grape vinegar and table wine. It should be a marinade.
5. Pour the marinade over the fried peppers, making sure that the marinade completely covers the pods.
6. Now there are options.
7. The fastest - the peppers have cooled down, the spicy appetizer is ready, you can have a snack.
8. A more correct way is to put it in the refrigerator for a day. The peppers will have time to marinate and become saturated with the flavor of the marinade. An exceptionally proper spicy appetizer.

   

Hot peppers are well known to housewives. Add a little more than necessary, and the food becomes impossibly spicy. However, this pepper has many fans, because dishes with hot seasoning are not only aromatic and tasty, but also have medicinal properties. Therefore, more and more people are interested in what ways can you prepare hot peppers to diversify your home cooking in winter?

The American Indians were the first to grow capsicums, and they came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But these days it’s even difficult to imagine Indian, Korean or Chinese dishes without a characteristic fiery taste. The unique properties of hot pepper are gradually gaining more and more fans around the world. Why is this happening?

1. Hot peppers contain many vitamins beneficial to the body - C, group B and carotenoids. Interestingly, lemon contains half as much vitamin C as raw hot pepper pods. In addition, peppers contain fatty oils and sugars.
2. The spiciness of pepper directly depends on the alkaloid capsaicin included in its composition, and this substance can relieve pain and reduce inflammation.
3. Thanks to hot pepper, the body produces endorphins - hormones of happiness, joy and pleasure. They reduce stress and help cope with insomnia.
4. For many years it was believed that eating spicy foods was harmful. Recent research by scientists suggests exactly the opposite. Hot pepper improves appetite and, if consumed in small quantities, qualitatively normalizes digestion.
5. Eating hot peppers is especially useful in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.

Types of hot pepper and safety during its processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, pod shape and color. Some peppers taste almost not spicy, and some varieties seem to burn with fire.

The main thing that all peppers have in common is that they have a sharp, hot, slightly bitter taste. Therefore, in cooking they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for baked goods and drinks.

Care should be taken when processing hot peppers. Burning substances that get on mucous membranes or micro-wounds on the hands can cause pain and a strong burning sensation. Therefore, when preparing pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, much less your eyes. If pepper does get into your eyes, they should be rinsed with plenty of water.

Methods for drying hot peppers

It is very convenient to store dried hot peppers, and there are several ways to dry them. In this case, you can dry both whole pods and halves of peppers with the seeds already removed.

The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a shed, an attic or a loggia, where it is dry and warm. It is also advisable that the pepper should not be exposed to direct sunlight. It is convenient to string the pods through the stalks. It is necessary to ensure that they do not touch each other, and air can blow on them from all sides.

It is also convenient to place the peppers on paper-lined trays, small racks and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir the pepper “raw material” from time to time.

To speed up the drying process, the pods are placed in a stove oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the pepper dries and does not bake. It is good to set the temperature in the oven to +50°C and open the door slightly. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.

Store dried pods whole or ground. To grind them, you usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so it must be stored in hermetically sealed containers: glass jars, wooden boxes, birch bark containers or paper bags. Many people leave a string with pods in a visible place - to decorate the kitchen.

Pickling

The people of the Caucasus have a saying: “Nothing warms you up on cold days like a good spicy snack.” Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. The best option for pickling is vinegar, which is made from white grapes. In addition, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used for pickling.

Fully ripened peppers taste very good. Ideally, picked straight from the bush just before pickling. Only leaves are used from the greens; twigs are not needed for pickling. There is no need to chop the greens. The garlic just needs to be disassembled into slices without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.

The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pan of water, boiling water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This method will allow the peppers to become softer, but not lose their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in the pan, covered, for another quarter of an hour.

Pickling jars are sterilized in advance. For 1 kg of peppers you will need 3 jars of 0.8 liters each or 5 jars of 0.5 liters each.

After all the preparation, you can start preparing the marinade. Add 6 tsp to 1.5 liters of water. granulated sugar, add salt to the water to taste, add all the green leaves, cloves of garlic, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple more minutes.

Green leaves along with garlic are placed at the bottom of glass jars. Peppers are placed on top of them and the contents are filled with hot marinade with spices to the very top. After this, the jars are sealed. They can be stored at room temperature.

In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.

Pickling

Pickling is an excellent way to prepare for the winter, because it allows you to preserve maximum beneficial vitamins and minerals in vegetables. Hot peppers can be pickled in different ways.

If the house has the opportunity to store food in a cool place, for example, in a cellar, hot pepper pods can be pickled without putting them in jars. The peppers are pre-baked in the oven until they become soft and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and black currant leaves between the layers of pepper.

To prepare the brine, 60 g of salt (not iodized!) and 80 kg of vinegar are diluted in 1 liter of water. Water is boiled, allowed to cool and poured into jars with pepper. Under pressure, the pickles are left at room temperature for three weeks, and then taken out into the cold.

If there is no cellar or cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 liters for 20-25 minutes, and 1 liter for 35-45 minutes. After this, the jars are closed with lids. They can be stored at room temperature.

In the video, Maxim Punchenko shows how to prepare tsitsak - hot salted pepper in Armenian style.

Pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to ready-made dishes, as well as when cooking soups and while stewing meat and fish. For a fragrant spicy paste you need only five ingredients: 100 g hot pepper, 1 kg bell pepper, 5 heads of fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. To add different flavors while preparing the pasta, you can add cilantro, celery or mint.

Both types of peppers are washed and seeded. Garlic is also peeled. Then grind the peppers and garlic in a blender or food processor until smooth. The resulting puree is placed in cheesecloth and hung so that the juice drains. Under no circumstances should it be thrown away! The juice from the peppers can be frozen in small serving containers, such as ice cubes, and used as a seasoning during the winter months.

The drained puree is transferred to a baking sheet, salt and butter are added to it and mixed thoroughly. In an oven preheated to +150°C, the pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. It is recommended to store the opened paste in the refrigerator and use it within 10 days.

Canning hot peppers without salt

Hot pepper itself is an excellent antimicrobial agent. That is why it is consumed in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.

To preserve hot peppers without salt and vinegar, first you need to wash, dry and pierce them with a toothpick. The whole pods are then filled into sterile jars and extra virgin olive oil is poured over the top. If desired, you can add some herbs to the pepper. The jars are covered with lids and stored in a dark place. With this type of preservation, olive oil will acquire a bright peppery aroma and become spicy in taste. Therefore, it can be used in winter as a salad dressing.

In another way, hot peppers are preserved using natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the pepper is filled with vinegar rather than oil. As in the first case, if desired, you can add herbs to it - mint, rosemary or oregano, as well as honey - 2 tbsp. l. for a 1 liter jar. The pepper will be ready to eat in a month. Aromatic and spicy vinegar, like oil, is perfect for dressing fresh salads.

A spicy appetizer made from chili peppers, red bell peppers and garlic will decorate both your everyday and holiday tables. This snack can be closed for the winter, but during the season of fresh vegetables it will also be appropriate if served, for example, with a delicious piece of meat grilled over charcoal. Spicy lovers will appreciate this dish.

Ingredients

To prepare a hot pepper snack for the winter you will need:

400 g hot chili pepper;

100 g red bell pepper;

300 g garlic;

30-50 g salt.

Cooking steps

Prepare all necessary products. Since the dish contains hot chili peppers, I advise you to cook with rubber gloves. Wash the bell peppers and hot chili peppers, remove stalks, partitions and seeds.

Place the peppers in a blender bowl and blend until smooth.

Add peeled garlic to the chopped peppers and grind again.

Add salt to the resulting spicy snack and mix very well.

Place the hot pepper appetizer into sterilized jars, close the lids and store in a cool place until winter.

Bon appetit!

Vegetables

Description

Hot pepper appetizer for the winter with garlic is created at home by canning vegetables in tomato juice. Thanks to the juice of the tomatoes, the canned product turns out very juicy and saturated with tomatoes. By preparing hot pepper in this way, you provide yourself with a natural product, which can subsequently be used for useful purposes.

Many housewives use ground pepper or peppercorns to prepare many dishes. Of course! After all, these two ingredients add piquancy and slight spiciness to the dish. However, if you stock up on the right amount of pepper preparations for the winter, then you can forget about store-bought spices, which are responsible for the spiciness of food, for a while. In cooking, tomato preparation with hot pepper can be used not only as a separate snack, but also act as a spicy ingredient for cooking.

In this simple recipe, preparing a spicy snack from hot peppers and garlic is given in the form of step-by-step instructions with photos, from which you will certainly glean useful information. So, let's start preparing this amazing savory preparation for the winter.

Ingredients

Steps

Before you start preparing the vegetable snack, we want to immediately warn you that you must wear gloves when working with hot peppers. Everyone knows that hot pepper has a hot property that can leave burns on the skin. Therefore, be very careful and attentive! So, when the hands are hidden in gloves, let's start preparing the pepper. It should first be washed, and then small cuts should be made lengthwise on the peppers. There should be small pockets on the spicy vegetables, from which all the seeds should then be removed. It is not necessary to trim the pepper tails, except perhaps trim them slightly so that they are not very long.



Now you need to make tomato juice. To do this, wash the tomatoes and cut them into quarters. After this, we twist the cut tomatoes through a meat grinder or chop them with a blender. The tomato mass should have a uniform consistency.



The greens should be chopped, but first they must be washed and dried with a towel, and then separated from the dense stems. The garlic must be peeled and then finely chopped.



Place the juice obtained from the tomatoes in a deep saucepan and mix with salt, sugar and butter, then bring to a boil. Place the prepared pepper pods into the boiling tomato mass and bring the contents of the pan to a boil again. After this, cook the pepper in the tomato for twenty minutes, stirring constantly. Otherwise, the snack will burn and all its amazing taste will be ruined. Two minutes before the end of cooking, add chopped herbs and garlic to the vegetables, and then add vinegar.



We fill sterile jars with the hot pepper appetizer in tomato, and then close them with treated lids. Next, turn the rolled pieces upside down and check the jars for leaks. Until it cools, canned hot peppers should be kept upside down, and then stored in the usual place for winter preparations.



At this point all preparations are completed. A delicious appetizer of hot peppers for the winter is ready.



Bon appetit!