I take pepper long large red. It is aromatic and spicy in moderation, not to madness, we eat fresh bit of sugar. Cleaned peppers and garlic baked in the micro to semi-soft state – 3-4 minutes is sufficient. Cool.

Take dried spices and confuse them in a mortar with coarse salt and nuts. The salt soaks up the oil and the mixture have been better. Uniformity is not particularly sought. In a mixture of dried herbs more than peppers.

In bledner spread peppers, pounded spices, added curry and a little salt to the Abkhaz. Punch in pulse mode. Then add butter and a little more punch. Uniformity again, not getting anywhere, just good to combine the products.

The finished paste is spread in small jars - a pair of small leaves. Tastier that the pasta has rested in the fridge a couple of days. Well, serve it with anything! With meat and delicacies – of course. Bacon – wonderful. Potatoes – wonderful! With hummus and yogurt – perfect! On bread for a snack to vodka in dank and frost – even as there was! Try it!