Fried Hot Peppers with Garlic
A real find for anyone who loves spicy snacks! Fried hot peppers stuffed with garlic are just the thing for a bold appetite. They make a great appetizer for a holiday table or a get-together with friends, and they're simple enough to pull off. Just remember to wear gloves when working with the peppers, or you risk a nasty burn.
Adelina
Recipe author
Fried Hot Peppers with Garlic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
2 g
Fats 68 %
19 g
Carbohydrates 25 %
7 g
214 kcal
GI:
100
/
0
/
0
- Make the spice mix: put the mixed peppercorns in a mortar, add the coriander, dried aromatic herbs, and salt, and grind to a powder with the pestle.
- Peel the garlic; wash the dill and chop it coarsely; then blitz them together in a blender. Stir the ground spices from the mortar into the mixture.
- Into the garlic-and-dill mixture, stir a scant tablespoon of wine vinegar and the same amount of olive oil.
- Wash the hot peppers, carefully slit them lengthwise, and scrape out the seeds with a small spoon. The peppers should stay whole in appearance.
- Fry the prepared peppers in the remaining olive oil for 5–7 minutes, then cover and simmer over low heat until soft, about 10 minutes.
- Let the peppers cool a bit, gently open them, and stuff them with the fragrant garlic paste. Arrange them in an enameled or glass container and pour in the white wine and the rest of the wine vinegar.
- Refrigerate the container of peppers for 24 hours.
- To your health — and to delicious peppers!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh dill - 38 kcal/100g
- White wine - 78 kcal/100g
- Black peppercorns - 255 kcal/100g
- Hot chili peppers - 40 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Ground coriander - 25 kcal/100g
- Herb blend - 259 kcal/100g
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