Bulgarian pepper fried under the pot. Recipes from mnu: Roasted Hot Peppers

• 12 pcs Hot pepper
• 1 head Garlic
• 1 bunch of dill
• 4-5 tbsp. Olive oil
• 2 tbsp. Vinegar
• 0.5 cups white wine
• taste Salt, colored peppercorns, coriander, dry aromatic herbs

Cooking:

To start, prepare a mixture of spices. Mix equal parts of black pepper or multicolored pepper, coriander, dry aromatic herbs and rock salt. Grind everything to a fine powder. The amount of the mixture for the dish - to taste.

Fresh dill wash and cut off all the greens, throwing out the stems and rough parts. If the dill is slightly sluggish, it is worth holding it in advance in cold water. Garlic peel.

In a blender chop dill, garlic. Then add to taste the mixture of spices and mix. Add 1-2 tsp. wine vinegar and 1 tbsp. olive oil. It should make fragrant pasta.

Next, you need to clean the pepper from the seeds. Usually the pepper is cleaned from the seeds after cutting the top with a tail. But then the top will have to be thrown away. In addition, hot peppers are usually thin and long, so it is very difficult to clean them without damage. Try this method. The tip of a sharp knife to make a longitudinal slit on the side of the peppercorn - from tip to tail. Using a coffee spoon or the back of a teaspoon, clean the seeds from the inside of the peppers, taking care not to damage the walls. It is not difficult.

Heat the remaining olive oil in a skillet and fry the peeled and prepared peppers on it.

As soon as the skin of the peppers begins to change color and peel off, cover the pan with a lid and allow the peppers to sweat on a small fire for 10 minutes so that they become soft.

Fold the stuffed peppercorns in a non-oxidized dish and pour a mixture of half a glass of dry white wine and 1-2 tablespoons. wine vinegar. Put in a cold place for at least an hour, and preferably for a day.

Very tasty snack in every sense. Ideal to put pickled pepper on a slice of black bread - so much tastier.

This snack can be stored in the refrigerator for a long time.

Enjoy your meal!

I have already said and written many times that I love spicy food. I understand that not all of this is good for me, but ... Damn, I like spicy food!
Obviously, if I don’t look for recipes on purpose, I’ll pay attention to them if they catch my eye.
And so it happened. I got on the Internet a recipe for fried hot peppers. I read it and decided to cook it. True, until this time the hands reached the time passed, the recipe was lost, and I again searched for it. And I found out that this is a traditional Bulgarian snack, which, by the way, many people praise as a very decent one.
But here, on the weekend, my wife and I reached the market and I bought everything I needed. But the necessary, in fact, not so much.

Chilli peppers   (for some reason, in the recipe, preference is given to green, but I took a couple of red ones for the test) - 8 pieces.
Garlic   - 7 cloves.
Dry white table wine- 50 grams.
Wine vinegar   - 3 tablespoons.
Parsley   - 2-3 branches.
Sunflower oil.
Salt.

Pepper wash and wipe thoroughly. Moisture on it is completely undesirable. We pierce the peppers with a toothpick or a knife so as not to tear them during frying. Pour the oil into the pan and heat it. On it we will fry the peppers.
Pepper is all crooked, like my life, so frying it from all sides is quite problematic, but at least from two sides it is worth frying.

For the same reason (the curvature of the peppers), I decided to sweat them a little bit under the lid on the weakest fire.

That helped. Peppers and fried more and became softer, and this is exactly what was needed to achieve.
While the pepper is languishing on the stove, let's marinade.
Finely chop the parsley and garlic.

Garlic, of course, can be suppressed in a special device, but I chopped greens and garlic with a knife, especially since it was worth trying out a new thing - a new knife.
The knife, by the way, turned out to be very good.
Now mix the garlic, parsley, wine, vinegar, a pinch of salt in a bowl. This will be our marinade, it is to them that we will fill our fried peppers.

Now it only remains to wait.
At a minimum, it can be confined to the time when the peppers are cool.
But ideally, the peppers need to be folded in a jar and left to marinate for a day or two, or even longer, in the refrigerator.
I took a sample during the day. Peppers were hot - the very thing to borscht.
But a couple of days passed, and I ate another pepper. A completely different taste! More fragrant, more marinated than spicy.
While my hands reached the point of photographing the result of my cooking, I had already eaten half a can of pepper.
It turned out really tasty and piquant. Tasteful like sweet roasted peppers, but sharper. I myself did not expect. But now I highly recommend spicy food lovers!

And again we will continue the topic of conservation. And this time we will fry hot pepper (red or green bitter) in the marinade and roll it into jars for the winter. The dish, of course, is an amateur - not every person can eat this vegetable, although in some nations such spicy food is prepared daily. Here, as they say, it is a matter of taste and habit, but if not everyone eats pepper, then for many people it is indispensable as a component of any dish (for example, borsch). So, let's begin…

What is required:

• 2 kg of green or red pepper of medium sharpness
• vegetable oil
• 1/2 liter water (this and the rest of the points below - for the marinade)
• 1/2 liter 9% table vinegar
• 1 tsp. without a hill of salt
• 2 tbsp. l Sahara
• 2 bay leaves
• 5-7 black peppercorns

Cooking:

1. Choose a pepper of the same size, cut the stems, leaving no more than 1 cm from the base, wash and dry with a towel.
2. In a deep frying pan, heat the vegetable oil and fry the pepper on high heat until golden brown. Allow the prepared pepper to cool, meanwhile washing and sterilizing the jars. Put pepper in them tightly.
3. Boil all marinade ingredients for 5 minutes. If you plan to close the pepper with capron caps, pour with cold marinade, close and blow to the cold. If metal - pour boiling marinade and roll.

For canning you can adapt any pepper. Fleshy, thick-walled fry well or bake, and then pickled, thin-walled - use in salads. A sharp can be preserved, pour boiling oil with vinegar.

Roasted Hot Peppers in Butter- This is a savory snack for a festive table. You can take peppers different varieties   and different sharpness to balance the taste. In any case, it turns out very tasty and spicy. Great treat for the festive table.

Ingredients for cooking hot pepper in oil:

1. Chilli 500 grams
2. Salt 1 tsp
3. Celery Stalks   3-4 pieces
4. Garlic 8–10 cloves
5. Vegetable oil   optional

Not suitable products? Choose a similar recipe from the others!

Inventory:

Bank, stewpan, oven or fire divider, kitchen knife, chopping board.

Cooking fried hot peppers in oil:

Step 1: Fry the pepper.

Step 2: put the pepper in the jar.

Step 3: pour oil.

Step 4: Serve fried hot peppers in oil.

The spiced butter left after the peppers can be used to make sauces and marinades for meat, chicken and vegetables, as well as prepare pizza dough with it, for example.