Juicy and hot sauces from red burning pepper in combination with spicy herbs impact a peculiar taste and aroma to many dishes. Besides they stimulate appetite. They can be added at preparation and for already ready food.
Hot sauce
Ingredients:
- chili pepper — 600 g;
- garlic — 7 cloves;
- fennel seeds — 1 tablespoon;
- coriander seeds — 2 tablespoons;
- fennel seeds — 1 tablespoon;
- corn grits — 2 tablespoons;
- coarse sea salt — 2 tablespoons.
Warm up seeds of spicy herbs (fennel, a coriander and fennel) in a frying pan. Remove weight from fire and add to it corn grits and sea salt. Wipe weight with the blender slightly so that seeds remained large.
Prepare pepper. Cut them lengthways. Clean from partitions and seeds. Cut pepper on pieces. Peel garlic gloves and cut everyone on 3-4 parts. Connect garlic and pepper and wipe by means of the blender.
Mix the received weight with spices. Put everything in bank. Close a glass cover and put in the fridge. It is possible to store this hot sauce in the cool place several months.
Adjika
Ingredients:
- hot red pepper — 2.5 kg;
- garlic — 250 g;
- coriander seeds — 100 g;
- coarse salt — 500 g.
Wash up pepper and put them in the aired shaded place for 3 days. Vegetables have to be dried.
Cut each pod on 2 parts lengthways, remove seeds and partitions. Peel garlic. Quickly roast coriander seeds in the dry warmed frying pan, constantly stirring slowly, and pound a wooden pestle.
Overwind pepper and garlic on the meat grinder. Lay out everything in deep ware, add salt and seeds of a coriander. Carefully mix weight and leave for day at the room temperature. Next day still mix time, spread out on clean dry jars and roll up.