Chili pepper - an ingredient for thousands of dishes

Chili pepper, first of all, is associated with red color, burning and spicy taste, which is not a pleasure for every consumer. But, be that as it may, chili has found its use in many traditional cuisines of the world, and in some countries without its characteristic “peppercorn”, the locals no longer represent their daily menu.

Available and bright vegetable

If you, for example, go on a trip to Asian countries, it is better to be safe, in cafes and restaurants to ask for little pepper food, because all the other options that are habitual food for locals may seem unattractive to you.

And, for example, in one Chicago tavern serves a special dish, which, in Russian, literally means "hot suicidal wings." Apparently, the chef of this tavern is still a merry fellow, because in his dish he adds one of the hottest varieties of red pepper in the world - Savina, which makes the chicken wings in this dish incredibly spicy.

Before tasting such a dish, a client who expresses this wish signs an agreement according to which he will not sue the tavern, after having tasted such a fiery dish, you can also go to the hospital. As the owner of the tavern himself says, there are such extreme customers who get real pleasure from the dish.

That only in the world does not happen, but red chili, as you probably know, is different in its spiciness, moreover, if you use such a vegetable correctly, you can use it to make incredibly tasty and savory dishes that will come almost everyone's taste.

In cooking, hot chili peppers can be used both in raw and dried form, if you add a whole peppercorn, the dish will take just as much savory taste as it needs, and you can also use red powder at your discretion.

By the way, it is important to know that the substance that provides pepper with this taste is called capsacin, it is thanks to him that chili is so useful in the fight against microbes.

It is interesting, but, as it turned out, the sharpness in different parts of this vegetable varies, the most burning places are the seeds and light membranes inside it.If you remove them and thoroughly rinse the peppercorn, you can significantly reduce the sharpness of the dish.

Burning pepper in daily cooking

Hot pepper is used, most often, as a seasoning for the most different types of dishes: hot, soups, sauces, salads, pickles and even desserts! In borscht, soups and other hot dishes red pepper is most often added fresh or whole as ground powder, but salads, especially recipes made from fresh vegetables, are most often seasoned with finely chopped fresh chili.

It is appropriate in many dishes.

By the way, this is how it is best combined with seasoning for fish or pasta, for example, to even more flavor and taste of olive oil, peppercorn is also added to it, and then to the dish, but, in general, this combination is to the amateur .

The main thing to remember is that too spicy dish can harm your health, especially for people who suffer from diseases of the gastrointestinal tract.

But, on the other hand, of course, red chili is a very useful vegetable, which in its vitamin composition exceeds the majority of citrus fruits. By the way, the already mentioned substance capsacin is able to fight cancer cells, and is also very effective in diabetes.

There are a huge variety of recipes for chili peppers, most often it can be found in Mexican and Asian cuisine, there is a decent variety of adapted options for our Slavic stomachs. So, let's try.

Hot Peppermint Recipe

There is a statement in the Caucasus: “Nothing invigorates the soul and body like a snack of hot pickled pepper.” The dish is, of course, hot, but for its contingent it is incredibly tasty and hot. To prepare this elixir of cheerfulness, you will need:

  • red hot pepper - 300 g (6-8 pieces);
  • mint - 1 sprig;
  • dill - 3 sprigs;
  • coriander - 3 branches;
  • garlic - 1 head;
  • salt, sugar and spices (coriander, clove allspice and black pepper, bay leaf);
  • vinegar.

First you need to separate all the leaves of greens (from dill, mint and cilantro), as the twigs in the marinade will not go. We disassemble garlic into pieces, it is not necessary to clean them. Pepper is washed, near the stem do a small puncture with a knife, so that excess air can escape through the hole.

He is very helpful

We put the pods in a saucepan, pour boiling water on it and close the lid for 5 minutes, then pour out the water,and once again pour the pods with boiling water and close for 5 minutes under the lid. Repeat the procedure 4 times, then prepare the jar for our marinade, be sure to sterilize.

We take a pan, pour 500 g of water into it, then we begin to conjure over the spices: we send to the water about a pinch of salt, 2 teaspoons of sugar and coriander, 6 peas of black and 4 peas of sweet pepper, a pair of carnations and several laurel leaves.

Add the garlic cloves and prepared greens, bring to a boil and pour in 100 ml of vinegar, boil for a couple more minutes, then remove from the heat and let the marinade stand for 5 minutes. In a jar, lay out all the greens from the marinade, garlic, fold the pepper, pour the marinade, cover with a lid, leave on the table until it cools completely.

Aztec Chocolate Recipe

Such a strange name for this dish was not accidental, because, according to one version, the Maya tribal leaders were very fond of hot chocolate with red chili, which gave them strength and a charge of cheerfulness for the whole day. Try it out for yourself!

  • dark chocolate - 45 g;
  • chili pepper - 1 pc .;
  • milk - 1 tbsp .;
  • cinnamon - 1 w;
  • pod vanilla - 0.5 pcs.

Pepper is cut lengthwise, remove the seeds, put it in a saucepan along with cinnamon and half a vanilla pod, pour in milk and boil on low heat for a few minutes.Add the grated chocolate to the pan, stir until a uniform mass is formed, remove from heat and give 10 minutes to infuse. Filter and the Aztec drink is ready!

Hot Chilli Sauce Recipe

To prepare the sauce, you will need:

  • red pepper - 200 g;
  • sugar - 50 g;
  • salt - 60 g;
  • vegetable oil - 1 tbsp. a spoon;
  • garlic - 1 head;
  • wine vinegar - 2 tbsp. spoons;

In peppers, cut off the green stems, cut them into large pieces (we do not remove the seeds), clean the garlic and also cut it into small slices. Fold the peppers and garlic in a common bowl and grind into a total blender.

Bright color and unusual taste

Then we shift everything to a small saucepan, add sugar, salt, oil and vinegar, put on a small fire, bring to a boil, then remove from heat and cool. In order to make chili sauce more thick and similar to mashed potatoes, you can add a teaspoon of starch to the cooking process.

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