Spicy dishes: horseradish, "Spark" tomatoes, spicy eggplant

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ins alt food does not bring much joy to most people. Life does not spoil us too much with bright events, so sometimes you want to add pepper to food in the truest sense, even reserved people. Accordingly, spicy dishes will never lose their relevance. Medical prohibitions are sometimes ignored by absolutely law-abiding people. And if you diligently stick to a diet, take care of your stomach and treat yourself to spicy very rarely, try one of our recipes: they will give you a truly gourmet delight.

Sophisticated sharp bird

In our diet, the meat component is most often chicken. Despite the fact that many consider it tasteless, cooking this spicy meat is quite simple. You just need to marinate it in a special sauce consisting of five crushed garlic cloves, five tablespoons of the hottest ketchup you can find, s alt, ground pepper, powdered coriander, suneli hops and four drops of tabasco sauce. The bird (or its parts) is well lubricated with marinade andforty minutes is placed under the press. It remains to bake it for half an hour in an air grill (or a little longer in the oven), and the spicy chicken is ready to eat. It is especially good with herbs, pita bread and vegetables.

Explosive Pork

Especially delicious spicy dishes are obtained according to Mexican recipes. Of course, they require exotic ingredients, but if you have a desire, getting them is not so difficult. But the preparation of spicy dishes in Mexican style is quite simple in technical terms. A novice cook can also cope.

A pound of peeled physalis is boiled for five minutes until completely softened. It is placed in a blender with all the spices, including:

1. Poblano pepper, two pods.
2. Serrano Pepper, same number.
3. Marinated jalapeno.
4. Small onion.
5. Three garlic cloves.
6. 0.5 cup fresh cilantro.
7. Ground spices: a spoonful of oregano and cumin, half a chili and coriander, a quarter of allspice.

Add 1/4 cup water and blend until smooth.

700 grams of boneless pork shoulder cut into chunks, rubbed with s alt and fried until crispy. Sauce is added to the meat juice, pork is returned to it and half a lime is squeezed out. An hour and a quarter of stewing - and you can enjoy it.

Texas + Mexico=Chile

Spicy spicy dishes can also be made from sausages with beef. The famous Mexican chili, tweaked by Texas ranchers,it turns out burning, fragrant and very tasty.

The dish is supposed to be chorizo sausage, but any other sausage sold in convenience stores will do. It must be fried until lightly tanned and transferred to a bowl, and small pieces of beef fillet (a little more than half a kilo) should be placed in the pan. When they are browned, the meat is removed to the sausage. Three crushed garlic and large segments of a medium onion are fried in juice. When the latter soften, pour in two tablespoons of oregano and a quarter cup of ground ancho pepper. After a minute of stirring, 0.25 cups of tomato paste and a spoonful of wine vinegar (red) are introduced. When the sauce becomes smooth, meat ingredients are laid in it and everything is stewed for about an hour. Once the beef is tender, you add a couple of tablespoons of cornmeal, keep the pot on the stove for another five minutes, and invite spicy lovers to dine.

Add pepper

Even if you're wary of spicy food, you're unlikely to turn down this style of snack. One of the most interesting and easy is hot peppers. Two dozen small pods are taken, which are washed, dried and stripped of their tails. They are laid out in small jars and poured with heated oil, preferably sesame or olive oil. After a week, you can have a snack of vodka. And if you want, use it instead of adjika, just before pouring, cut the peppers into rings or small cubes.

For a snack: eggplant

Especially diverse spicyeggplant dishes. Perhaps they are in the cuisine of any country where these vegetables exist as a class. The only drawback of the "blue" is the need for their preliminary preparation. But when did that stop real culinary experts?

A pound of vegetables needs to be cut into thin circles and quickly boiled in slightly s alted water (a couple of minutes, no longer). Then the plates must not only be drained through a colander, but also squeezed a little, and then fried in a mixture of olive oil and soy sauce, taken two tablespoons each.

Now the sauce is made: five large garlic cloves are driven through a press, half of hot pepper is chopped as finely as possible, all this is poured with two tablespoons of vinegar and one - olive oil. From spices, ground pepper is taken to taste and a tablespoon of s alt. The workpiece is poured with half a glass of boiling water; as the marinade cools down a bit, eggplant circles are poured over them. In two hours the appetizer will be ready. If you like very spicy dishes, put a whole pod of pepper. But it is still better to clean the seeds from it, otherwise the sharpness may turn out to be uneven.

Stuffed "blue"

The following recipe will give you a very spicy eggplant that will harmonize with almost all main dishes. And on the festive table, as an appetizer for strong drinks, these "blue" ones are in high demand.

Two medium-sized vegetables are stripped of their stalk, poured with cold water and boiled for about eight minutes after it boils. Then eggplants need to be placed under the load for four hours in order to squeeze out excess liquid from them. For the "stuffing"finely chopped (do not choke) a large peeled head of garlic. It must be mixed with finely chopped bitter pepper. Depending on the size of the pods and your spicy taste, you will need 1 to 3 peppercorns.

The cooled and squeezed eggplants are cut lengthwise, but on one side the skin remains whole. The “book” unfolds, the insides are s alted, a good portion of the filling is laid. Eggplants are folded into a bowl and poured with vinegar, diluted in half with water. After a couple of days you can taste.

Hrenoder: recipe

As soon as they don’t call it a blank: and horseradish, and horseradish, and gorloder, and a worthless light! In any case, all housewives involved in conservation store it for the winter. It is easy to prepare, and in the cold it saves a lot from beriberi and taste monotony.

In order to get a burning, but edible horseradish, the recipe prescribes taking 9 parts of a tomato for one part of the horseradish root. Otherwise, when using horseradish, you will have to breed. Tomatoes are taken large (they have a minimum of partitions, and a maximum of pulp) and slightly overripe. Horseradish root is not worth cleaning, you can simply rub the coarsened upper part with a metal washcloth. The third ingredient is garlic. Approximately - a head for two kilograms of tomatoes. The fourth component is added as desired - hot pepper will make horseradish even more vigorous.

All vegetables are ground with a meat grinder or a combine, the grounds are s alted, laid out in jars and closed with ordinary plastic lids. Store workpiecebetter in the fridge. She will not lose her hotness for 3-4 months.

Tomato "Spark"

The recipe is somewhat similar to horseradish, but more suitable for those who do not really like horseradish taste and smell. Or those who have nowhere to take the cherished root. To cook tomatoes "Spark", you will need five kilograms of ripe, but still hard tomatoes, several pods of hot peppers with a total weight of up to one hundred grams and five large heads of garlic. Naturally, the amount of the last two components is adjusted according to family tastes. All vegetables are passed through a combine or meat grinder, a glass of granulated sugar and about half a glass of coarse s alt are poured into the puree and mixed. Vinegar is poured last, from a fifth to a quarter of a glass. When the mass is thoroughly mixed, it is packaged in jars and hidden in the refrigerator.

Recipe can be supplemented. Someone also puts bell pepper, someone flavors the “Spark” with fresh dill and parsley, someone adds horseradish, just in a smaller amount than goes into horseradish. Very interesting with walnuts. In short, experiment to your heart's content!