TOP 10 recipes for preparing hot pepper seasoning for the winter

There are many options for hot pepper seasonings and snacks for preparing for the winter or storing in the refrigerator. These dishes came to our cuisine from the Caucasus, Korea, Bulgaria and other countries. Caucasians say: “Nothing will warm the soul and body on a cold day like a spicy appetizer of pickled hot peppers.” This savory ingredient will add special notes to dishes and diversify their taste.

Features of preparing hot pepper snacks for the winter

The hot pepper appetizer is served with any side dish. The dish goes well with mushrooms and meat. To enjoy a tasty product throughout the long winter, many housewives canned hot peppers along with other vegetables.

How to choose and prepare vegetables

Vegetables for hot pepper preparations should be ripe and juicy - this way the dish will have a brighter taste.

Give preference to red ingredients, then the snack will look more appetizing.

Preparing vegetables: be sure to wash them, remove the seeds from the hot ingredient (you can leave it for greater spiciness). The tomato skins do not need to be removed as they will add texture. Choose large garlic and chop it better with a knife, rather than passing it through a press, for a more pronounced taste. Be sure to peel the walnuts. Use fresh and young greens.

Preparing containers

To reliably roll adjika or other hot pepper snacks, you need to properly prepare the container. To do this, rinse the jars with soda or dishwashing detergent and sterilize over steam for 10-15 minutes - place the container in a colander and place over a pan of boiling water.

An easy way to clean jars in the microwave: pour hot water into the bottom of the dish and heat for 3 minutes. Then set the jars to dry with the neck down.

How to make hot pepper appetizer at home

This appetizer is very easy to prepare.Take mature peppers for cooking, then they will not fall apart during the cooking process. Be sure to scald the jars with boiling water.

Pickled hot peppers

1. Wash hot peppers (8 pcs.), make holes in the stalk area, place in a pan and add boiling water. Leave for 5 minutes. Then fill it with new boiling water 3-4 times.
2. Transfer to a saucepan, add cold water and cook for 3 minutes. Turn off the heat and leave on the stove, covered, for 15 minutes.
3. Sterilize jars with boiling water.
4. Prepare the marinade: for 2 cups of water – 1 tbsp. l. Sahara; 0.5 tbsp. l. salt; 3 tsp. coriander in peas; 7-8 peas of allspice; 2-3 cloves; 3-4 bay leaves; 1 garlic; cilantro and dill - 4 sprigs each. Boil the marinade and pour in wine vinegar (150 ml). Keep on fire for 4 minutes, then leave for another 15 minutes.
5. Place the peppers in jars and pour marinade over them. Wrap up. After cooling, store the snack in the refrigerator.

Hot pepper seasoning

Diversify your dishes by adding hot, hot Korean garlic seasoning “Yangnim”.

1. Grind peeled chili (300 g), Bulgarian (200 g) and garlic (0.5 kg) in a meat grinder. Add salt and mix until smooth.
2. Place in jars in portions, leaving room for seasoning juice. Close the container securely and store in the refrigerator.

Stuffed peppers

Prepare hot peppers in Korean batter:

1. Remove seeds from the burning ingredient (5 pcs.), cutting lengthwise into two parts.
2. Finely ground ground beef (180 g), salt and season with spices to taste. Mix until smooth.
3. Stuff the peppers with minced meat, filling all the space.
4. Prepare the batter: beat the egg with salt and rice flour (1 tbsp).
5. Dip the pepper halves into the batter and fry in oil, minced side down. On the other side, hold for another 2 minutes.The snack is ready!

Roasted hot peppers with tomato juice

Fry several peppers in vegetable oil (remove the stems in advance). Take thick-skinned vegetables.

Place tightly in jars and fill with seedless tomato juice (pre-boil it until thickened - for 0.5 liters of juice - 100 g of sugar and 25 g of salt).

Georgian adjika recipe

Classic Georgian adjika is prepared as follows:

1. Remove seeds from hot red pepper (400 g) and chop in a food processor.
2. Let the juice separate and drain it.
3. Fry walnuts (100 g) until golden brown. Grind them together with cilantro or parsley (1 bunch) and garlic (120 g).
4. Combine all ingredients and season with coriander (2 tsp) and salt to taste.

Hot pepper with tomatoes and horseradish without sterilization

Prepare for a 2 liter jar:

1. Be sure to sterilize the jars and place red tomatoes (1.7 kg) tightly in them. Add 2 small chilies to each container. Peel the horseradish root and cut into slices. Add 20 g per jar.
2. Pour boiling water over the ingredients. Cover the jars with lids and leave for half an hour.
3. Pour the brine into a separate pan, add sugar (2 tbsp per jar) and salt (1 tbsp). Bring to a boil.
4. Pour in 1 tbsp. l. vinegar into each container and fill with marinade.
5. Wrap the jars in a warm blanket.

Store them in a cool, dry place.

Caucasian adjika

Take note of the recipe for real Caucasian adjika:

1. Cut the chili (1 kg) into rings, garlic (440 g) into thin slices. Grind the ingredients in the bowl of a food processor. Transfer to a large bowl.
2. Finely chop the cilantro (500 g) and grind in a food processor. Pour into the prepared mixture.
3. Rinse the food processor bowl and grind walnuts (200 g) in it until it becomes flour. Add to other ingredients.
4. Season with shambhala spice or hops-suneli (60 g), thyme (2 tbsp.) and salt (300 g). Mix thoroughly.
5. Place in jars and refrigerate to infuse for several days.

Homemade adjika

Prepare moderately spicy adjika with tomatoes, peppers and garlic for the winter.

1. Coarsely chop the tomatoes (4 kg), bell pepper (2 kg), chili (7 pcs.) and pass through the middle grill of a meat grinder.
2. Pass the garlic (4 large heads) through a press.
3. Add salt to taste and mix all ingredients.

Fried hot pepper pickle

Fry 500 g of hot pepper a little in oil (remove the stalk first). Cool, add salt to taste, place tightly in scalded jars and fill with marinade (mix 800 ml table vinegar, 800 ml water, 6 tbsp sugar and 4 tsp salt). You can add fried carrots with garlic and allspice to the pickles.

Spicy pepper seasoning with walnuts

Healthy adjika made from walnuts will complement your dishes all year round.

1. Wash and deseed the pepper (1.5 kg). Pass the pepper, peeled nuts (750 g), peeled garlic (750 g) through a meat grinder with a fine grid.
2. Add seasonings (90-100 g ground coriander, 150 g suneli hops, a pinch of cinnamon, 180-200 g salt) and mix the ingredients.
3. Pass the mixture through the meat grinder again.
4. Close portions in jars.

Further storage

Raw adjika can be stored in the refrigerator for several months in a tightly closed container. In this case, jars and lids must be sterilized. To keep the seasoning in the refrigerator for a year, you need to add a couple of aspirin tablets, which acts as a preservative..

Canned seasoning should be stored in a cool, dry place, so it can stay fresh for up to two years.