Unleavened food does not bring much joy to most people. Life doesn’t pamper us with bright events, so sometimes you want to add pepper to the food in the most literal sense to even reserved people. Accordingly, spicy dishes will never lose relevance. Medical prohibitions are sometimes ignored by absolutely law-abiding people. And if you carefully follow a diet, take care of your stomach and spoil yourself spicy extremely rarely, use one of our recipes: they will give you a truly gourmet pleasure.
Sophisticated Spicy Bird
In our diet, the meat component is most often chicken. Despite the fact that many consider it tasteless, it is quite easy to cook this meat. You just need to marinate it in a special sauce consisting of five chopped cloves of garlic, five spoons of the sharpest ketchup, which you will find, salt, ground pepper, coriander powder, suneli hop and four drops of Tabasco sauce. The bird (or its parts) is well lubricated with marinade and placed under a press for forty minutes. It remains to bake it for half an hour in an air grill (or a little longer in the oven), and the hot chicken is ready to eat. It is especially good with herbs, pita bread and vegetables.
Explosive pork
Especially tasty spicy dishes are obtained according to Mexican recipes. Of course, they require exotic ingredients, but if there is a desire, getting them is not so difficult. But the preparation of spicy dishes in Mexican is quite simple technically. A novice cook can cope.
A pound of peeled physalis is cooked for five minutes until it is completely softened. It is placed in a blender with all the spices, including:
- Peppers sent, two pods.
- Serrano pepper, as much.
- Pickled jalapenos.
- A small onion.
- Three garlic cloves.
- 0.5 cups of fresh cilantro.
- Ground seasonings: a spoonful of oregano and caraway seeds, a half of chili and coriander, a quarter of allspice.
Add a quarter cup of water and mix until smooth.
Grams 700 of pork boneless scapula are cut into slices, rubbed with salt and fried until crusted. Sauce is allowed in the juice from the meat, pork is returned to it and half the lime is squeezed. Quenching an hour and a quarter - and you can enjoy.
Texas + Mexico = Chile
Spicy spicy dishes can also be made from sausages with beef. The famous Mexican chili, corrected by Texas herders, turns out to be burning, fragrant and very tasty.
It is supposed to put chorizo sausage in the dish, but any other of those that are sold in convenience stores is also suitable. Fry it until lightly tan and transfer to a bowl, and place small pieces of beef fillet on the pan (a little more than a pound). When they are browned, the meat is removed to the sausage. The juice is fried from three crushed garlic and large segments of the middle onion. When the latter soften, pour 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 spoon of wine vinegar (red) are introduced. When the sauce becomes smooth, meat ingredients are laid in it and stew all for about an hour. Having made the beef soft, you add a couple of tablespoons of cornmeal, keep the pan on the stove for another five minutes and invite lovers of spicy food to dinner.
Add pepper
Even if spicy dishes inspire you with caution, you are unlikely to refuse appetizers in this style. One of the most interesting and easy is hot peppers. Two dozen small pods are taken, which are washed, dried and lost their tails. They are arranged in small jars and filled with warmed oil, preferably sesame or olive. After a week, you can have a bite of vodka. And if you want, use instead of adjika, just before pouring, cut the peppers with rings or small cubes.
For appetizer: eggplant
Spicy eggplant dishes are especially diverse. Perhaps they are in the kitchen 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 this stop the real culinary experts?
Half a kilo of vegetables need to be cut into thin circles and quickly boiled in slightly salted water (a couple of minutes, no longer). Then the plates need not only to be drained through a colander, but also squeezed out a little, and then fried in a mixture of olive oil and soy sauce, taken in two tablespoons.
Now the sauce is made: five large garlic cloves are run through the press, half of the hot pepper is chopped as small as possible, all this is poured with two tablespoons of vinegar and one - oil, olive. From spices, ground pepper is taken to taste and a tablespoon of salt. The workpiece is filled with half a glass of boiling water; as the marinade cools down a bit, they pour eggplant circles. In two hours, the snack will be ready. If you like very spicy dishes, put a whole pod of pepper. But it’s better to clean the seeds from it, otherwise the sharpness may turn out to be uneven.
Stuffed Blue
The following recipe will give you very sharp eggplant, which will be in harmony with almost all main dishes. And at the festive table as a snack for strong drinks, these "blue" are in high demand.
Two medium-sized vegetables lose their stalk, are poured with cold water and boiled for about eight minutes after boiling. Then you need to place the eggplants for four hours under the load in order to squeeze out the excess liquid from them. For the “filling”, a large peeled head of garlic is chopped very finely (not choking). It must be mixed with chopped peppers. Depending on the size of the pods and your addiction to acute, you will need 1 to 3 peppers.
The cooled and wrung out eggplants are cut lengthwise, but so that on one side the skin remains whole. The “book” unfolds, the entrails stick, a good portion of the filling is laid. Eggplant is piled up and poured with vinegar, diluted in half with water. You can taste it in a couple of days.
Hrenoder: recipe
As soon as they don’t call this a blank: horseradish, and horseradish, and horlauder, and horseradish light! In any case, all the housewives involved in conservation preserve it for the winter. It is not difficult to prepare, and in the cold it very saves from vitamin deficiency and taste uniformity.
In order to get a burning, but edible horseradish, the recipe requires you to take 9 parts of tomato on one part of the horseradish root. Otherwise, when consumed, horseradish will have to be bred. Tomatoes are taken large (they have a minimum of partitions, and a maximum of flesh) and slightly overripe. Horseradish root should not be cleaned, you can just rub the coarse top with a metal washcloth. The third ingredient is garlic. Roughly - a head for two kilograms of tomatoes. The fourth component is added at will - hot peppers will make the horseradder even more vigorous.
All vegetables are grinded with a meat grinder or a combine, thickened, salted, laid out in cans and closed with ordinary plastic lids. It is better to store the workpiece in the refrigerator. She will not lose hotness for 3-4 months.
Tomato Wisp
The recipe is somewhat similar to horseradish, but is more suitable for those who do not really like horseradish for taste and smell. Or those who have nowhere to take the coveted root. To cook the Twinkle tomatoes, you need five kilograms of ripe but still hard tomatoes, several pods of hot pepper 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 harvester or meat grinder, a glass of granulated sugar and about half a glass of coarse salt are poured and mixed in mashed potatoes. The last pouring vinegar, from a fifth to a quarter cup. When the mass is thoroughly mixed, it is packed up in jars and hidden in the refrigerator.
The recipe can be supplemented. Someone also puts bell pepper, someone flavors the “Twinkle” with fresh dill and parsley, someone adds horseradish, just in less quantity than goes to the horseradish. It turns out very interesting with walnuts. In a word, experiment for your pleasure!