Seasoning "Fire"

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Seasoning Fire

Ingredients

Hot red pepper (peeled) 1,250 kg
Bulgarian red pepper (peeled) 1,250 kg
Fine salt 500 gr.

Cooking method

  • All that is needed for this seasoning is pepper, fine salt and definitely rubber gloves!
  • Seasoning Fire
  • Seasoning Fire
  • 1. Pass the peeled peppers through a meat grinder, add salt. Mix everything well, the salt should completely disperse.
  • 2. Arrange in jars, it is better not large, because at a time you will use no more than 1 tbsp. l., close the lids and put in the refrigerator.
  • The seasoning must be kept in the refrigerator as it does not undergo any heat treatment. It is well stored, at least with me up to three years, without losing its properties, I have not tried to store it anymore.
  • 3. The proportions of pepper can be changed in one direction or the other, I adhere to the ratio 1: 1 or 1: 2.
  • 4. Seasoning can be added to any dish requiring heat treatment, raw seasoning is not consumedas it is very spicy and salty when added to food during cooking, always keep this in mind. For a large frying pan, I add no more than 1 tsp. seasonings, especially when fresh.
  • 5. This seasoning gives the dishes a special taste and aroma, not a single hot dish, even scrambled eggs, is complete in our house without this seasoning.
  • Seasoning Fire

The dish is designed for

~ 2.5 liters

Note

Why is the pepper necessarily red, but this adjika just looks very beautiful. In Hungary, where I brought this recipe from, red pepper is used everywhere. They always brought such a seasoning from every trip to Hungary, but then I realized that it was not at all difficult to prepare it myself, and for many years it was prescribed in my refrigerator and not a single hot dish is complete without it.

Alexfox
Tatiana, thank you very much. Everything I like - sharp and fast !!! I will definitely try.
Tatyana1103
Alexfox, just be careful, do not overdo it, sometimes adding this seasoning to the dish, I completely exclude salt and other spices, it replaces everything, especially in gravies for dishes, naval pasta, etc.
ghost2010
sorry, in the sense of "replaces other spices"? I understand Georgian adjika: red hot pepper, hops-suneli, utskho-suneli, how much salt it takes. All. Such a seasoning will replace, if you also add garlic. I'm not saying your seasoning is bad, no. Bulgarian pepper gives a zest of course. But I would argue about other spices). And thanks for the recipe!
Tatyana1103
ghost2010, I agree with your opinion, with the word "EVERYTHING" I most likely went too far, I was just guided by my taste. Thank you for your comment.
Tatka1
Tatyana1103, Tanya, I love spicy! Thanks for the recipe!
Tatyana1103
Tanechka, try it, seasoning is made quickly, add to the dishes with care so as not to oversalt, first 1/2 tsp, and then you will decide on your taste
Albina
Quote: Tatyana1103
The seasoning must be kept refrigerated as it does not undergo any heat treatment. It is well stored, at least with me up to three years, without losing its properties, I have not tried to store it anymore.
GREAT We ​​love shit (sorry for being straightforward). But in recent years, for some reason, in the fall, there are no good tomatoes for her.
Tatyana1103
Albinaochka, just don’t confuse horseradish with this seasoning, this seasoning is not eaten raw, but added to hot dishes during their preparation
ghost2010
and another question. You brought the seasoning from Hungary. In your opinion, does Hungarian taste different from yours? A hint of different varieties of bell peppers
Tatyana1103
ghost2010, I did not notice any differences in taste.
Amasar
Tatyana, do you also remove seeds and jumpers from chili?
Tatyana1103
Quote: Amasar
do you also remove the seeds and jumpers from chili?
Andrei, only seeds
Rituslya
Wow, Tanyush, what a seasoning !!!
I have never cooked so spicy, but I add salt and pepper the dishes with great pleasure.
Cool seasoning + also easy.
Tanya, you can also use borscht soups, and meat gravy, right?
Tatyana1103
Quote: Rituslya
and in soups, borscht, too, you can, and in meat gravy, right?
Ritochka, everywhere you can, only during the cooking process or almost at the end. Be sure to keep in mind that the seasoning is very salty. I really love this seasoning, I have been using it for several years and I always have it in my refrigerator. I do the full rate, enough for two years, subject to frequent use.
ang-kay
You need to cook for yourself. The peppers are starting to ripen) Thank you.
Tatyana1103
Angela, cook it, I think the seasoning will not disappoint
gawala
Tatyana1103, We bought such a seasoning in Hungary. They have two types, with and without hot pepper. A burning straight was just a little necessary. And I almost added the non-hot stuff to the goulash in cans. Delicious, aromatic.
Tatyana1103
Quote: gawala
A burning straight was just a little necessary
Galina, this one is just like burning, I tried to make it not burning, it is poorly stored without heat treatment, it's easier for me to bring it from Hungary
gawala
Quote: Tatyana1103
it is poorly stored without heat treatment,
And it seems to me that everything is industrial with heat treatment ..
Quote: Tatyana1103
it's easier for me to bring it from Hungary
We bought it there in due time and it did not go with us. They gave away everything.
Tatyana1103
Quote: gawala
And it seems to me that everything is industrial with heat treatment ..
This is why I am more satisfied with mine, it is stored perfectly and to taste 1: 1 the spiciness can be changed with the help of bell pepper
alba et atra
Tanya, your recipe was published in a magazine.

Seasoning Fire

Tatyana1103
Lena, thank you for showing my recipes in the magazine Previously, at least they asked permission to post a recipe in the magazine, but now they don't even warn me

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