Spicy seasoning is a universal preparation for the winter. There are many different recipes for making seasonings, but these are just a godsend for spicy lovers. They go well with a variety of foods. By using seasonings with first or second courses, you will not only improve their taste, but also add a lot of useful substances.
Instructions
Step 1
- 300 grams of garlic
- 500 grams of bell pepper
- 500 grams of tomatoes
- two large hot peppers
- 30 grams of "hops-suneli" seasoning
- salt to taste
- 100 grams of vegetable oil
In order to prepare this preparation for the winter, prepare the vegetables that make up the seasoning. Wash the tomatoes and cut into small slices. Wash the bell pepper, peel and cut. Wash the hot pepper and cut off the stalk. Peel the garlic. Twist the vegetables in a meat grinder, add vegetable oil, hops-suneli, salt. Mix thoroughly. Store in a glass jar under a plastic lid in the refrigerator.
Step 2
- 2 pods of hot red pepper
- 3 large tomatoes
- 3 large onions
- 100 grams of wine or apple cider vinegar
- 100 grams of sugar
- salt, pepper, cloves to taste
- 1 teaspoon of dry mustard.
Wash the pepper, peel and chop finely. Wash the tomatoes, scald, peel and chop. Chop the onion. Put all the chopped vegetables in a saucepan. Simmer over low heat, adding vinegar. When the liquid has evaporated, add sugar and spices and let it simmer for 10 minutes.
Fold the seasoning into sterilized jars and roll up. If you need to make the seasoning hotter, add pepper.
Step 3
- 400 grams of garlic
- 20 grams of red pepper
- 20 grams of black ground
- 100 grams of sunflower oil
- salt to taste
Let the sunflower oil boil, then cool. Add twisted garlic, black and red peppers, salt. Store the seasoning in a glass container, covered with a tight plastic lid, in the refrigerator. The application of this seasoning is universal. Especially good as an addition to the first course.
