TOP 10 recipes for making hot pepper seasoning for the winter

There are many options for hot pepper condiments and snacks to prepare for the winter or store in the refrigerator. These dishes came to our cuisine from the Caucasus, Korea, Bulgaria and other countries. Caucasians say: "Nothing will warm the soul and body on a cold day like a spicy appetizer made from pickled hot peppers." Such a spicy ingredient will add special notes to dishes and diversify their taste.

Features of cooking hot pepper snacks for the winter

Hot pepper appetizer is served with any side dish. The dish goes well with mushrooms and meat. To enjoy a delicious product throughout the long winter, many housewives canned hot peppers along with other vegetables.

How to choose and prepare vegetables

Vegetables for hot pepper preparations should be ripe and juicy - this way the dish will have a brighter taste.

Give preference to red ingredients, then the appetizer will look more appetizing.

Preparation of vegetables: be sure to rinse them, peel the burning ingredient from seeds (you can leave it for greater spiciness). The skins of the tomatoes do not need to be removed, they will add texture. Choose large garlic and chop it better with a knife, and do not pass through a press, so that there is a more pronounced taste. Be sure to peel walnuts. Use fresh and young greens.

Container preparation

For a reliable twist of adjika or other hot pepper snacks, you need to properly prepare the container. To do this, rinse the cans with soda or dishwashing detergent and sterilize over steam for 10-15 minutes - put the container in a colander and place over a saucepan with boiling water.

An easy way to clean jars in the microwave: pour hot water on the bottom of the dish and heat for 3 minutes. Then place the jars to dry, neck down.

How to make a hot pepper snack at home

Preparing this appetizer is very simple. Take a ripe pepper for cooking, then it will not fall apart during the welding process. Be sure to scald the jars with boiling water.

Pickled hot peppers

1. Rinse bitter peppers (8 pcs.) And make holes in the area of ​​the stalk, put in a saucepan and add boiling water. Leave on for 5 minutes. Then pour 3-4 times with new boiling water.
2. Transfer to a saucepan, cover with cold water and cook for 3 minutes. Turn off the heat and leave on the stove, covered, for 15 minutes.
3. Sterilize the jars with boiling water.
4. Prepare the marinade: 2 cups of water - 1 tbsp. l. Sahara; 0.5 tbsp. l. salt; 3 tsp coriander peas; 7-8 peas of allspice; 2-3 carnations; 3-4 bay leaves; 1 garlic; cilantro and dill - 4 branches each. Boil the marinade and pour over wine vinegar (150 ml). Keep on fire for 4 minutes, then leave for another 15 minutes.
5. Put the peppers in jars and pour over the marinade. Wrap up. After cooling, store the snack in the refrigerator.

Take a look also

The best Christmas recipes and how many items should be on the holiday menu

Hot pepper seasoning

Diversify your meals by adding the Yannim Korean Hot Seasoning with Garlic.

1. Chop peeled chili (300 g), Bulgarian (200 g) and garlic (0.5 kg) in a meat grinder. Add salt and mix until smooth.
2. Place in jars in batches, leaving room for the seasoning juice. Close container securely and store in refrigerator.

Stuffed peppers

Prepare hot peppers in batter in Korean:

1. Peel the burning ingredient (5 pcs.) From seeds by cutting lengthwise into two parts.
2. Finely ground minced beef (180 g) salt and season with spices to taste. Mix until plastic.
3. Stuff the peppers with minced meat, filling the entire space.
4. Prepare the batter: beat the egg with salt and rice flour (1 tablespoon).
5. Dip the pepper halves into the batter and fry the minced meat down in oil. On the other hand, hold for another 2 minutes. The appetizer is ready!

Roasted hot peppers with tomato juice

Fry a few peppers in vegetable oil (remove the stalks beforehand). Take thick-skinned vegetables.

Place tightly in jars and fill with pitted tomato juice (boil it before thickening - for 0.5 liters of juice - 100 g of sugar and 25 g of salt).

Georgian adjika recipe

The classic Georgian adjika is prepared as follows:

1. Hot red pepper (400 g), peel and grind in a food processor.
2. Let the juice separate and drain.
3. Fry the walnuts until golden brown (100 g). Grind them together with cilantro or parsley (1 bunch) and garlic (120 g).
4. Combine all ingredients and season with coriander (2 tsp) and salt to taste.

Hot peppers with tomatoes and horseradish without sterilization

Cooking for a 2 liter jar:

1. Be sure to sterilize the jars, put red tomatoes (1.7 kg) tightly in them. Add 2 small chilies to each container. Peel the horseradish root and cut into slices. Add 20 g per can.
2. Pour boiling water over the ingredients. Cover the jars with lids and leave for half an hour.
3. Pour the brine into a separate saucepan, add sugar (2 tablespoons per jar) and salt (1 tablespoon). Bring to a boil.
4. Pour in 1 tbsp. l. vinegar in each container and cover with marinade.
5. Wrap the jars in a warm blanket.

Take a look also

The recipe for making a hodgepodge with mushrooms for the winter will lick your fingers

Store them in a cool, dry place.

Caucasian adjika

Take note of the recipe for a real Caucasian adjika:

1. Cut chili (1 kg) into rings, garlic (440 g) into thin slices. Grind the ingredients in the bowl of the food processor. Transfer to a large bowl.
2. Cilantro (500 g) finely chop and chop in a food processor. Pour into the finished mixture.
3. Rinse the food processor bowl and grind the walnuts (200 g) in it until they become flour. Add to the rest of the ingredients.
4. Season with shambhala or khmeli-suneli (60 g), thyme (2 tablespoons) and salt (300 g). Mix thoroughly.
5. Arrange in jars and refrigerate for several days.

Home adjika

Prepare moderately spicy adjika with tomatoes, peppers and garlic for the winter.

1. Coarsely chop the tomatoes (4 kg), bell peppers (2 kg), chili (7 pcs.) And pass through the middle wire rack of a meat grinder.
2. Pass the garlic (4 large heads) through a press.
3. Add salt to taste and combine all ingredients.

Fried hot chilli pickles

Fry 500 g of hot pepper in oil (remove the stalk first). Cool, add salt to taste, place tightly in scalded jars and fill with marinade (mix 800 ml of table vinegar, 800 ml of water, 6 tbsp. L.sugar and 4 tsp. salt). You can add fried carrots with garlic and allspice to pickles.

Spicy pepper seasoning with walnuts

Useful adjika made from walnuts will complement your meals all year round.

1. Rinse and seed the pepper (1.5 kg). Pass the pepper, peeled nuts (750 g), peeled garlic (750 g) through a meat grinder with a fine wire rack.
2. Add the seasoning (90-100 g ground coriander, 150 g suneli hops, a pinch of cinnamon, 180-200 g salt) and combine the ingredients.
3. Pass the mixture through a meat grinder again.
4. Close portions in jars.

Further storage

Raw adjika can be stored in the refrigerator for several months in a tightly closed container. In this case, jars and lids must be sterilized. To keep the seasoning in the refrigerator for a year, you need to add a couple of aspirin tablets to it, which acts as a preservative.

Canned seasoning should be stored in a cool dry place so it can stay fresh for up to two years.