Spicy snack "Ogonyok" got its name because of its cheerful red-orange color and scalding taste. Puree, richly flavored with hot peppers and garlic, is most often made from tomatoes, adding bell peppers, carrots, herbs and other ingredients to them.
Seasoning "Ogonyok": features of homemade preparations
Under the general name "Ogonyok" there are many variations of seasonings. They are united by several rules:
- an obligatory component is hot chili, fresh or in powder form;
- the seasoning has a puree consistency;
- components are scrolled through a meat grinder or passed through a kitchen processor;
- the dominant taste is spicy-sweet, do not add too much salt and vinegar to the puree;
- the best preservative for a snack is table vinegar, the amount can be adjusted at will;
- for the appetizer to be beautiful and bright, it is better to use red vegetables;
- the proportions of salt and sugar can be changed to taste;
- seasoning that has not been cooked is not stored for long, it is better to place it in the refrigerator;
- if canned food is prepared for the whole winter, it is better to boil mashed potatoes and roll up in pre-sterilized jars.
"Spark" made from tomatoes should not be too liquid. Fleshy varieties with moderately juicy flesh are preferred. Before chopping, the tomatoes are peeled, if there are a lot of seeds in the tomatoes, it is also better to remove them. A particularly tasty seasoning is obtained from sweet or sweet and sour tomatoes with a pronounced aroma.
The calorie content of the snack is moderate and depends on the amount of sugar. However, it is not recommended to eat seasoning in large quantities, its task is to set off the taste of main dishes, stimulate appetite and improve digestion.
Classic recipe: "Spark" without cooking
The snack prepared in this way is stored in the refrigerator. It will be an excellent addition to meat or fried sausages, seasoning can be added to pasta, vegetable stews, soups. To prevent the mashed potatoes from getting too runny, it is better to use tomatoes with not too juicy pulp and a small amount of seeds. The sweeter they are, the more interesting the snack will taste.
Ingredients:
- 0.5 kg of ripe fleshy tomatoes;
- 0, 2 kg of sweet pepper (preferably red);
- 0.1 kg of garlic;
- 5 ml of 9% table vinegar;
- 50 g sugar;
- 20 g salt;
- 50 g chili peppers.
Wash the vegetables, dry them, remove the stalks and seeds from the pepper. Pass vegetables through a meat grinder or kitchen processor. Add salt, sugar, vinegar, mix everything thoroughly.
Pour the prepared seasoning into pre-boiled and dried jars, close the lids and cool. When the snack has cooled down, put it in the lower compartment of the refrigerator or in the cellar. Leaky canned food can spoil at room temperature.
Spicy appetizer: step by step preparation
In this recipe, in addition to tomatoes, only hot peppers of varying degrees of ripeness are used, so the seasoning turns out to be especially hot. It is served with fried or smoked meat and added to spicy soups (kharcho, hodgepodge).
Ingredients:
5 kg of tomatoes; 100 g hot pepper; 200 g of garlic; 250 g sugar; 50 ml of table vinegar; 200 g of salt.
Wash the vegetables, peel the tomatoes, peel the seeds from the peppers. Skip the tomatoes, garlic and peppers through a meat grinder, add sugar and salt, bring the mixture to a boil and cook for 5 minutes. Add vinegar, stir and pour the puree into clean, dry jars. Roll up the lids, cool and store.
"Spark" of tomatoes with horseradish
The recipe successfully combines the pungency of chili and garlic with the bright taste and aroma of horseradish root. "Ogonyok" will be a good accompaniment to smoked meat and poultry, spicy sausages, sandwiches. The seasoning is stored for six months, then gradually loses its pungent taste.
Ingredients:
- 1 kg of ripe meaty tomatoes;
- 100 g fresh horseradish root;
- 1 tsp chili powder;
- 2 cloves of garlic;
- salt and sugar to taste.
Wash horseradish root thoroughly, peel, cut into pieces. Cut the tomatoes, put in boiling water for a couple of minutes, carefully remove the skin.
Sterilize jars and lids in boiling water or in the oven, dry them on a spread towel. Pass the vegetables through a kitchen processor, add salt, sugar and chili powder. Mix everything thoroughly, pour the resulting puree into the jars, tighten the lids and leave to cool with the bottoms up. Store ready-made canned food in a cool dark place; they are placed in the refrigerator only after opening.
"Ogonyok" with herbs and walnuts
A very interesting and original recipe. Thanks to walnuts, the seasoning gets unexpected notes, and the herbs make it beautiful. If desired, dill and parsley can be replaced with other herbs: basil, rosemary, cilantro, celery. "Ogonyok" can be served without additives or mixed with sour cream - you get a spicy orange sauce.
Ingredients:
- 1 kg of ripe sweet tomatoes;
- 2 pods of hot chili peppers;
- 5 red bell peppers;
- 20 pcs. walnuts;
- 250 g horseradish root;
- 100 g of herbs (dill and parsley);
- 2 tbsp. l. vinegar;
- 250 g garlic;
- 2 tbsp. l. Sahara;
- 1 tsp salt.
Wash and dry the vegetables. Cut the tomatoes, pour over them with boiling water and peel them off. Peppers to clear of seeds, cut off the stalks. Pour boiling water over walnuts and remove the shells. To enhance the flavor, the kernels can be fried in a dry pan or roasted in the oven. Sort the greens and wash.
Sweet and hot peppers, tomatoes, horseradish, cut into pieces, garlic cloves and herbs mince. Mix the puree thoroughly, add sugar, salt and vinegar. Arrange the seasoning in sterilized jars, close the lids and place in the cellar or in the refrigerator.
A properly prepared tomato-based seasoning is a versatile dish that is essential when garnishing. Cooking soups, cooking stews. By experimenting with ingredients, you can create your own signature recipe.
