Description
That brings me to the end of the garden-country time: the whole crop is harvested and stacked in basements or cellars. Alas, I am not a happy owner of the cellar, and in our basement until dry and warm, the vegetables just dry. Here and there I have a question: how to keep what was grown the whole summer, and in particular, garlic? I represent to your attention very easy, but at the same time delicious and healthy garlic seasoning.
Ingredients
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Garlic
200 g
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Pepper
150 g
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Salt
2 tsp
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Peppers red hot chilli
50 g
Cooking
Annim is a popular Korean seasoning. To be honest, I never bought and, consequently, the first time I tried it when I cooked for us. What can we say: sharp, garlicky, delicious! The site has a similar recipe (in the form of charging for Korean carrot), but I have, and the technology is slightly different, and the proportions are clear. So, let's start. Clean 200 grams of garlic.
Pepper wash, remove stems and seeds, although seeds and you can leave.
Red bell pepper wash and also clean. The ratio of peppers to garlic should be 1:1, but as a pepper - a matter of taste.
All grind in a meat grinder or grind in a blender, potseluem (1-2 tsp is enough).
Here's a salad.
Put in a jar. Stored in the refrigerator (can be stored for a very long time!). As required, add to soups, borscht (for me this is the most relevant), dressed meats, and of course Korean salads. Or you can just spread on bread (that's for fans to go for the gusto)!
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