Hot Pepper and Garlic Relish for Winter
A hot, zesty seasoning for meat dishes and sauces! This hot pepper and garlic preserve is a great addition for making various dishes and sauces for meat, grilled kebabs, and pizza. It's easy and quick to make if you follow a few simple rules.
Cooking method
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Step 1:
Gather the ingredients from the list. Besides these, you can use a variety of herbs and seasonings — the recipe doesn't forbid it. Fenugreek, fennel seeds, saffron, and khmeli-suneli are often added, for example, but that's a matter of taste. You can stick to the standard set.
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Step 2:
Wash the hot pepper pods thoroughly — it's better to do this in gloves, since you can badly burn your skin — then tip the peppers into a colander and let the water drain. Cut the pepper pods in half and remove the stem and seeds. You can cut the flesh into several pieces. It's fine if the peppers are a bit shriveled and wrinkled — that won't hurt the flavor of the preserve.
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Step 3:
On the other hand, if the peppers are meaty and juicy, dry them out a little. The preserve should be dry, without excess liquid. Peel the papery skins off the garlic cloves and cut them into a few pieces so you can blend them with the pepper, or press them through a garlic press or grate them right away.
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Step 4:
Put the hot pepper flesh in a blender and grind it.
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Step 5:
Add the prepared garlic to the blender with the hot pepper. Blend them together again.
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Step 6:
Add the sugar and salt, and for aroma a pinch of ground coriander or other spices. Blend the ingredients again until you have a uniform mass and the dry ingredients have dissolved. If you don't have a blender, you can run the vegetables through a meat grinder or purée them with another electric appliance that does the same job.
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Step 7:
Done. This recipe needs no vinegar or sterilizing — spoon the relish into small washed and sterilized jars, seal them with sterile lids, and store them in the refrigerator. The ingredients are good preservatives on their own and will keep the finished product from spoiling, given proper storage.
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Step 8:
Hot pepper with garlic keeps quite a long time in the refrigerator. In winter you can use it to make sauces for meat and other dishes. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hot chili peppers - 40 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
