Spicy and pungent red hot pepper sauces combined with herbs add a special taste and aroma to many dishes. They also whet your appetite. They can be added during cooking and to ready-to-eat foods.
Spicy sauce
Ingredients:
- chili pepper - 600 g;
- garlic - 7 cloves;
- dill seeds - 1 tablespoon;
- coriander seeds - 2 tablespoons;
- fennel seeds - 1 tablespoon;
- corn grits - 2 tablespoons;
- coarse sea salt - 2 tablespoons.
Heat seeds of herbs (dill, coriander and fennel) in a pan. Remove from heat and add corn grits and sea salt to it. Rub the mass with a blender lightly so that the seeds remain coarse.
Prepare the peppers. Cut them lengthwise. Clean from partitions and seeds. Cut the peppers into pieces. Peel the cloves of garlic and cut into 3-4 pieces each. Combine the garlic and pepper and blend with a blender.
Mix the resulting mass with spices. Put everything in a jar. Cover with a glass lid and refrigerate. This hot sauce can be stored in a cool place for several months.
Adjika
Ingredients:
- hot red pepper - 2.5 kg;
- garlic - 250 g;
- coriander seeds - 100 g;
- coarse salt - 500 g.
Wash the peppers and place them in a ventilated, shaded place for 3 days. The vegetables should be dry.
Cut each pod into 2 parts lengthwise, remove seeds and partitions. Peel the garlic. Fry the coriander seeds quickly in a dry preheated pan, stirring constantly, and crush with a wooden pestle.
Twist the peppers and garlic in a meat grinder. Put everything in a deep bowl, add salt and coriander seeds. Mix the mass thoroughly and leave for a day at room temperature. Stir again the next day, place in clean, dry jars and roll up.
