Hot pepper appetizer recipe

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TOP 10 recipes for making hot pepper seasoning for the winter

There are many options for seasonings and hot pepper snacks for preparing for the winter or for storing in the refrigerator. These dishes came to our cuisine from the Caucasus, Korea, Bulgaria and other countries. Caucasians say: “Nothing will warm your soul and body on a cool day like a spicy appetizer of pickled hot peppers.” This special ingredient will add special notes to dishes and diversify their taste.

Individual recipes for making hot pepper snacks for the winter

The hot pepper appetizer is served with any side dish. The dish is perfectly mixed with mushrooms and meat. To enjoy the savory product throughout the long winter, almost all housewives preserve hot peppers along with other vegetables.

How to select and prepare vegetables

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

Give preference to reddish-colored ingredients, then the appetizer will look most appetizing.

Preparing vegetables: be sure to wash them, remove the seeds from the hot ingredient (you can throw it in for added spiciness). You don't need to remove the tomato skins; they will add texture. Choose large garlic and chop it better with a knife, rather than pass it through a press, so that the flavor is most pronounced. Be sure to peel the walnuts. Use fresh and young greens.

Preparing containers

To reliably twist adjika or other hot pepper snacks, you need to properly prepare the container. To do this, wash the jars with soda or dishwashing detergent and sterilize over steam for 10-15 minutes - place the container in a colander and place over a pan of bubbling water .

An easy method for cleaning jars in the microwave: pour hot water into the bottom of the dish and heat for 3 minutes. Then set the jars to dry with the neck down.

How to prepare a hot pepper appetizer at home

This appetizer is very easy to prepare. Take mature peppers to prepare the dish, then they will not fall apart during the cooking process. Be sure to scald the jars with boiling water.

Pickled hot peppers

Wash bitter peppers (8 pcs.), create holes in the stalk area, place in a saucepan and add boiling water. Leave for 5 minutes. Then fill it with fresh boiling water 3-4 times.
Place in a saucepan, add cool water and cook for 3 minutes. Turn off the heat and leave on the stove, covered, for 15 minutes.
Sterilize jars with boiling water.
Prepare the marinade: for 2 cups of water – 1 tbsp. l. Sahara; 0.5 tbsp. l. salt; 3 tsp. coriander in peas; 7-8 peas of aromatic pepper; 2-3 cloves; 3-4 bay leaves; 1 garlic; cilantro and dill - 4 sprigs each. Boil the marinade and pour in wine vinegar (150 ml). Keep on fire for 4 minutes, then leave for another 15 minutes.
Place the peppers in jars and pour marinade over them. Wrap up. After cooling, store the snack in the refrigerator.

Hot pepper seasoning

Diversify your dishes by adding hot, hot Korean garlic seasoning “Yangnim”.

Grind peeled chili (300 g), Bulgarian (200 g) and garlic (0.5 kg) in a meat grinder. Add salt and mix until smooth.
Place in jars in portions, leaving space for the juice from the seasoning. Close the container tightly and store in the refrigerator.

Stuffed peppers

Prepare hot peppers in Korean batter:

Remove seeds from the burning ingredient (5 pcs.), cutting lengthwise into two parts.
Salt finely ground beef mince (180 g) and season with spices to taste. Mix until smooth.
Stuff the peppers with minced meat, filling the entire space.
Prepare the batter: beat the egg with salt and rice flour (1 tbsp).
Dip the pepper halves into the batter and fry in oil, minced side down. On the other side, hold for another 2 minutes. The snack is ready!

Roasted hot peppers with tomato juice

Fry several peppers in vegetable oil (remove the stems in advance). Take thick-skinned vegetables.

Place tightly in jars and fill with seedless tomato juice (boil it beforehand until thickened - for 0.5 liters of juice - 100 g of sugar and 25 g of salt).

Georgian adjika recipe

Traditional Georgian adjika is prepared as follows:

Remove seeds from hot red pepper (400 g) and chop in a food processor.
Let the juice separate and drain it.
Fry walnuts (100 g) until golden brown. Grind them together with cilantro or parsley (1 bunch) and garlic (120 g).
Combine all ingredients and season with coriander (2 tsp) and salt to taste.

Hot pepper with tomatoes and horseradish without sterilization

Prepare for a 2 liter jar:

Be sure to sterilize the jars and place reddish 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 jar.
Pour boiling water over the ingredients. Cover the jars with lids and leave for half an hour.
Pour the brine into a separate pan, add sugar (2 tbsp per jar) and salt (1 tbsp). Bring to a boil.
Pour in 1 tbsp. l. vinegar into each container and fill with marinade.
Wrap the jars in a warm blanket.

Store them in a cool, dry place.

Caucasian adjika

Take note of the recipe for true Caucasian adjika:

Cut the chili (1 kg) into rings, garlic (440 g) into thin slices. Grind the ingredients in the bowl of a food processor. Transfer to a large bowl.
Finely chop the cilantro (500 g) and grind in a food processor. Pour into the prepared mixture.
Wash the food processor bowl and grind walnuts (200 g) in it until it becomes flour. Add to other ingredients.
Season with shambhala spice or hops-suneli (60 g), thyme (2 tbsp.) and salt (300 g). Stir thoroughly.
Place in jars and refrigerate to infuse for a number of days.

Homemade adjika

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

Coarsely chop the tomatoes (4 kg), bell pepper (2 kg), chili (7 pcs.) and pass through the middle mesh of a meat grinder.
Pass the garlic (4 large heads) through a press.
Add salt to taste and mix all ingredients.

Fried hot pepper pickle

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

Spicy pepper seasoning with walnuts

The right walnut adjika will complement your dishes all year round.

Wash and deseed the pepper (1.5 kg). Pass the pepper, peeled nuts (750 g), and peeled garlic (750 g) through a meat grinder with a small mesh.
Add seasonings (90-100 g ground coriander, 150 g suneli hops, a pinch of cinnamon, 180-200 g salt) and mix the ingredients.
Pass the mixture through the meat grinder again.
Close portions in jars.

Upcoming 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. In order for the seasoning to be stored in the refrigerator for a year, you need to add a couple of aspirin pills to it, which functions as a preservative. .

Canned seasoning must be stored in a cool, dry place, so it can remain fresh for up to 2 years.

5 good hot pepper snack recipes

10 months ago

7 min to read

The phrase “bitter pepper” immediately evokes memories from youth of small burgundy sparkles in a pot at grandma’s window, because the hot pepper appetizer was not previously particularly popular in Russian cuisine. Old feelings, but how old is the pepper itself? The existence of hot pepper can be found out from ancient documents written in Sanskrit about three thousand years ago. But they were able to cultivate this plant only not more than 6 thousand years ago. And it happened in Central America in Bolivia.

The Redskins gave hot pepper important space on their table, similar to our relationship with salt. The Aztecs dried the fruits in the sun, ground them in millstones, and seasoned their food with them.

It is well known that Europeans learned about it from Columbus, who brought it to the throne of the Spanish king. This is how the European inhabitants became acquainted with the “reddish salt” of the redskins. But over a long period of 500 years of pepper cultivation in Europe, a huge number of new species and varieties were developed. After all, the familiar sweet pepper is also a product of bitter selection.

In Russia, hot pepper bushes first formed decorations for gardens.

Hot pepper appetizer “It’s impossible to slow down”

To make one serving you should take:

250 grams of chili pepper;
1 medium head of garlic;
50 grams of sunflower oil;
one and a half tablespoons of sugar;
1 teaspoon salt;
50 grams of 9% vinegar.

We will prepare it like this:

Pour sunflower oil, preferably refined, into a frying pan and put on fire.
We wash the pepper under running water, cut the large pepper into the smallest parts, put the small one in without throwing out the stalk. Then we put it in the oil without waiting for it to boil.
The next step is to simmer the pepper for 5 minutes. And after that you need to season it with sugar, salt and, stirring carefully so that it does not splash, because you can get burned, pour in vinegar.
Later, use a slotted spoon to place the peppers on a plate. Place the garlic grains into the sauce remaining in the pan and, stirring, evaporate the contents to half.
Place the peppers in a glass bowl, pour in the cooled garlic liquid and refrigerate.

You can eat it right away, you won’t stop, it’s so delicious. But, if you can wait until tomorrow, the appetizer that sits for the day will be even tastier.

Recipe 2 “Caucasian appetizer with tomatoes”

For this recipe you will need:

2 kilograms of ripe burgundy tomatoes;
500 grams of hot pepper;
80 grams of sunflower (preferably refined) oil;
3 tablespoons salt;
7 tablespoons sugar;
90 grams of garlic;
dill or other, your favorite, greenish seasonings, such as parsley or cilantro.

Method for making hot pepper and garlic snacks:

Ripe tomatoes should be thoroughly washed, stemmed and cut into four parts. Then they should be crushed using a blender or meat grinder.
Place the ground tomatoes on the stove, and after adding sugar, salt and sunflower oil, wait for it to boil.
In the meantime, you need to wash the peppers, cut them into halves and remove the seeds to reduce the spiciness. It is better to do this with gloves to avoid burning your hands.
After cutting, place in the bubbling tomatoes and simmer for 25 minutes, checking the tails of the peppers for softness.
The final note will be the addition of vinegar, herbs, and garlic.

Hot pepper appetizers can be rolled up hot in jars or cooled and removed from the refrigerator and eaten as a snack with meat and fish dishes.

3rd recipe “Korean stuffed peppers”

5 large hot peppers, it is better to take the “Dungan” variety;
3 tablespoons of wheat flour;
100 grams of minced meat;
2 large chicken eggs;
50 grams of sunflower oil;
aromatic pepper and salt to taste.

How to prepare this spicy snack:

Naturally, it’s difficult to stuff minced meat into a narrow peppercorn, or rather, it’s impossible! But Koreans don't do this. You should cut out the stalk of the peppers, wearing gloves first, as in the previous recipe. Afterwards, the pods need to be cut to length, washed using running water and dried. If you eat “Dungan”, beautiful oblong greenish fruits, then removing the seeds is a must! After all, its pulp retains its sharpness even after peeling.
Sprinkle the cut peppers with wheat flour and set aside.
Add aromatic pepper and salt to the prepared minced meat to taste. After mixing, beat the minced meat for uniformity and integrity, and fill the pepper halves with it. Next, roll these peppers in flour, but already stuffed.
In a deep bowl, beat the eggs into foam with a whisk. And dip the cooked peppers into this airy batter.
Place a deep frying pan with sunflower oil on the stove. When the oil is hot, carefully immerse the peppers in it, stuffed part down, and wait until the crust of the batter turns a sunny color. And fry the other side the same way. Place the fried delicacy on a paper towel to absorb excess fat.

It’s delicious - there’s no strength, the minced meat, soaked in the taste of the freshest vegetable, absorbs the excess spiciness and makes the feelings indescribable.

Recipe 4 “Marinated hot peppers with squash”

For one serving you will need:

6 large chili peppers;
30 bell peppers;
20 squash;
1 glass of salt;
one and a half glasses of sugar;
400 grams of vinegar;
3 liters of water;
dill - a bunch;
seasonings - optional.

The marinating recipe is:

Wash all vegetables very carefully under running water.
Cut bell pepper pods and squash into halves or quarters, depending on the size of the fruit.
Again, using gloves, wash the chili pepper, peel it and cut it into thin half rings.
Prepare the marinade. Bring water to a boil in a large saucepan. Later add chopped chili, sugar, salt and vinegar and boil for another half hour, adding finely chopped dill towards the end.
Place bell peppers and squash in layers in three-liter jars. Pour in the marinade, cover with lids and sterilize for 30-5 minutes. After sterilization, roll up the lids on the jars and cool them under a blanket. And send it for storage in a cold and black space.

This appetizer is served with Thai, Mexican and Chinese dishes. And with fragrant, boiled rice, it is eaten in a fraction of a second. You can vary this appetizer by replacing the squash with greenish tomatoes, but you will have to add a little more sugar.

Recipe 5 “Adjika from hot pepper “Ogonyok” with basil”

The following components will be required for manufacturing:

200 grams of hot pepper;
1 kilogram of tomatoes;
1 kilogram of sweet pepper;
400 grams of garlic;
150 grams of parsley root;
150 grams of dill;
150 grams of basil;
150 grams of cilantro.
1 tablespoon of salt (if you store this dish for up to 2 months, the amount of salt needed will have to be doubled).

The manufacturing method will be as follows:

Carefully wash all vegetables. Dry them with cardboard towels. Soak the greens in plenty of water, rinse well later and dry well.
Carefully remove the stems from the tomatoes and sweet peppers. Cut them into the smallest pieces, thus preparing them for grinding in a meat grinder. Peel the garlic, divide into cloves, also for grinding. Cut off only the stems of hot peppers. There is no need to remove the seeds in this recipe!
All components of this dish must be passed through a meat grinder at least 5 times. You can put a little less or more salt than according to the recipe, the amount will give a hint to your taste, but you should not forget about doubling. Adding sugar is allowed, in the case of not very sweet tomatoes and bell peppers.
The ground ingredients are thoroughly mixed. And leave for a couple of hours at room temperature with repeated stirring.
Then the finished adjika “Ogonyok” with basil is placed in sterile jars, prepared in advance and certainly completely dried. It should be stored in the refrigerator or cool cellar.

7 usual recipes for preparing hot reddish peppers for the winter

Hot reddish pepper is included in a huge number of seasonings. Readers will be curious to find out how to prepare hot reddish peppers for the winter. The freshest product can be salted, marinated, and dried. The result will be a special, unusual dish.

Pickling peppers for the winter

There are recipes for hot reddish pepper for the winter that very much preserve its natural pungency. You can pickle vegetables of various colors: snow-white, greenish, orange, reddish. The extreme ones listed are more burning.

Fans of spicy food prefer to eat salted reddish peppers and not snack on them. True, before this it is briefly soaked in water. For people with stomach problems, it is best to add this fiery preserve to ready-made dishes. Pickle composition:

3 kg of various types of hot vegetables, 3 liters of water;
raw egg (it is used to measure salinity), salt;
3 tablespoons of sweet sand.

The water is not boiled: salt dissolves in water evenly at a temperature of about 40 degrees. First you need to dissolve the sugar. Later, salt is added to the water. Before this, place the egg in the solution, add salt until the egg floats out. The floating of the egg indicates that the brine has the desired concentration.

The pepper must be cut so that the saline solution can seep into it. You can pierce it with a fork. The indicated preparation of hot reddish pepper for the winter does not include sterilization of jars due to the fact that salt is a very powerful preservative. The subsequent stages of making this homemade pickling are as follows:

Carefully wash the peppercorns and place them vertically in well-washed jars. It is necessary to alternate them: for 10 greenish ones - approximately 1 or 2 burning red ones.
Cover the jars with lids for 4 hours. If during this period of time the amount of brine decreases, add it to the jars. Seal the jars. Store in a cool place.

Pickled spicy dish

Hot peppers can be pickled for the winter. To make the marinade, regular rock salt is used, not “extra salt”. If you use iodized salt, the finished product will be soft. To make hot pickled peppers for the winter you will need:

hot peppers, 3 liters of water, salt – 3 tbsp;
9 percent acetic acid solution - 3 tbsp;
3 tbsp. sugar, 9 cloves of garlic;
cherry, currant, horseradish leaves, dill, peas, cloves (to taste).

The stages of making pickled peppers for the winter are as follows:

Thoroughly wash the pods. Wash the jars with soda and sterilize them. Bring the marinade to a boil.
Place the pods and spices in jars. If horseradish root is used, it must be scraped rather than grated.
The marinade is poured into heated jars. It must be kept for about 5 minutes, then poured back into the pan, boiled, and poured back into the pan. Repeat the steps up to 4 times.
Pour the acetic acid solution into the jars. Roll them up. Turn the jars over, wrap them in a blanket and leave them for half a day.

Canning without sterilization

Recipes for preparing hot red peppers for the winter may not include sterilization. Part of the stalk of the vegetable is cut off, all seeds are saved. The proposed recipe retains the hot peppery taste and does not introduce additional odors into it. To make homemade canned food you will need:

an incomplete three-liter jar of vegetable product;
3 tbsp salt, 9 tbsp. sweet sand, 8 bay leaves;
vinegar essence - less than a teaspoon for each liter jar.

The manufacturing stages are as follows:

Cut off the edge of the pepper with the stem, but do not touch the seeds. Cut the pepper lengthwise no more than 3 cm.
Place peppercorns vertically in jars. Prepare the marinade by mixing salt and sugar.
After the marinade boils, pour it into jars and cover with lids for 5 minutes so that it cools slightly.
Drain the marinade from the jars and put a bay leaf in it. Pour the required amount of vinegar into the jars. Bring the solution to a boil.
Pour the bubbling marinade with bay leaves into jars. Seal the container, turn it over, and wrap it in a warm blanket.

Armenian marinating recipe

This is a very spicy, but nevertheless tasty and appetizing snack. Armenian hot peppers for the winter are prepared using several methods. For the recipe you will need:

3.5 kg of hot pepper, 5 cloves of garlic;
half a liter of sunflower oil, one and a half liters of water;
half a glass of 9 percent vinegar solution, 100 g sugar, 4 tbsp. salt.

The stages of making a spicy snack are as follows:

Wash and thoroughly dry the peppers. There is no need to clean them of seeds and tails. You can boil them in boiling water for 3 minutes. Then place in cool water and remove the skin. Or place them in the oven for a couple of minutes, take them out and remove the skin.
Mix:
- salt, sugar, acetic acid solution;
- vegetable oil and water.

Bring this mixture to a boil.

Place peeled peppers in brine. Boil for 2 minutes, remove from it.

Place the pods back into sterilized jars and place chopped garlic at the bottom. Pour in the marinating agent and cover with lids.

Place the jars in a sterilization pan, sterilize for 50 minutes, roll them up and turn them upside down.

Salting Tsitsak Peppers

Bitter peppers can also be salted in Armenian style. For this, greenish tsitsak pepper is used. Ingredients:

3 kg green pepper, 6 garlic cloves;
a bunch of greens - dill or parsley;
rehan - to taste, 5 liters of water, 0.25 kg of salt.

Tsitsak is salted in this way:

Leave the unwashed tsitsak in a warm place for 1 or 2 days to dry.
Pierce each peppercorn with a knife, closer to the tail, or pierce with a fork.
Dissolve salt. At the bottom of the dish where the tsitsak will marinate, put the herbs, then the peppercorns and garlic. Pour brine over everything.
Cover the dish with a plate and place the weight. Leave to leaven in a warm place for several days.
If the peppercorns change color to yellowish, the salting process is ready.

The higher the room temperature, the faster the pepper will salt. If you leave it to ferment for longer, you can spoil the future snack.

The same method can be used to ferment yellowish or reddish peppercorns. They will also turn out tasty and appetizing.

Hot pepper with honey

You can marinate reddish hot peppers for the winter with honey. You will get a special spicy snack. It will require the following components:

800 g hot pepper, 400 ml water, 350 ml honey;
60 g vegetable oil, 250 ml 9% vinegar.