Description
A classic combination of sharp and sweet peppers, complemented by the rich tones of garlic,... and of course coriander. A mixture of multi-purpose. And as a condiment for first and second dishes, and as a component of more complex sauces. In buterbrodnoye very interesting, especially with cheese, smoked... Recipe when it was checked in the review "palmachnik a" Noname the "Korean&am p;quot;, for which he thanks a lot, I have taken the idea and, after several years of experiments - it is yours now. Technology approaches to the sauce "the original&a mp;quot;.
Ingredients
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Pepper
2500 g
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Peppers red hot chilli
350 g
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Salt
3 Tbsp
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Coriander
1 tsp
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Suneli
1 tsp
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Garlic
70 g
Cooking
Start with preparing the ingredients peel garlic...
... clean the hot pepper, a sharp knife from the tail along, pounds in five minutes. Use a variety of local selection under the common name "Cayenne". It is that long, red, sharp, but not bitter.
Also clean the "bell" pepper, use only red, saturated colors... one party as it did of green; fine, but not...
And now the hardest part. We dry the peppers. Only Bulgarian dried in the driers, to a state where its weight will be about 900 By the time it takes 6-8 hours. But don't desiccate, change places the trays to dry evenly.
Finally all passed through our mechanical friend.
You should get something like that.
Salt, add herbs and put tight to the banks. And in the fridge. There cancache need to survive a couple of weeks to undergo fermentation and stored. This number is roughly 1200 ml. In the photo the mixture of peppers which by mistake of the people called "adzhika", I will do kankoku - change photos. Read, watch, do...
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