Spicy dishes: horseradish, tomatoes "Ogonyok", sharp eggplants

Fresh food does not bring much joy to most people. Life does not pamper us too much with bright events, so you sometimes want to add pepper in the most direct sense even to reserved people. Accordingly, spicy dishes will never lose relevance. Medical prohibitions are sometimes ignored and absolutely law-abiding people. And if you diligently adhere to a diet, protect your stomach and pamper yourself with little ostrenkim, use one of our recipes: they will give you a truly gourmet pleasure.

Sophisticated sharp birdie

In our diet, the meat component is often chicken meat. Despite the fact that many consider it to be tasteless, it's quite easy to cook this meat spicy. You just need to marinate it in a special sauce consisting of five chopped cloves of garlic, five spoons of the sharpest ketchup you'll find, salt, ground pepper, coriander powder, hops-suneli and four drops of Tabasco sauce. The bird (or its parts) is well lubricated with the marinade and placed under the press for forty minutes. It will bake her half an hour in aerogrill (or a little longer in the oven), and the sharp chicken is ready for use. It is especially good with herbs, lavash and vegetables.

Explosive Pork

Especially delicious spicy dishes are obtained by Mexican recipes. Of course, they require exotic ingredients, but if there is a desire, it is not so difficult to get them. But the preparation of spicy dishes in Mexican is quite simple in technical terms. Cooking and can beginner culinary.

Half a brushed physalis heels for five minutes, until completely softened. It is laid in a blender with all the spices, among which:

1. Pepper poblano, two pods.
2. Pepper is Serrano, the same.
3. Marinated jalapeno.
4. A small onion.
5. Three garlic cloves.
6. 0.5 cup fresh cilantro.
7. Seasonings ground: on a spoonful of oregano and cumin, on a half of chili and coriander, quarter of sweet pepper.

Add a quarter cup of water and mix until smooth.

Grams 700 pig's boneless scapula are cut into slices, rubbed with salt and fried until crusted. In the juice from the meat, sauce is introduced, pork is returned to it and half lime is squeezed out. An hour and a quarter of quenching - and you can enjoy.

Texas + Mexico = Chile

Spicy spicy dishes can be made from sausages with beef. The famous Mexican chili, refined by Texas cattle breeders, turns out to be burning, fragrant and very tasty.

The dish is supposed to put sausage chorizo, but any other one that is sold in convenience stores is also suitable. You need to fry it to a light tan and transfer it to a bowl, and put a small piece of beef fillet into the frying pan (a little more than a pound). When they are browned, the meat is removed to the sausage. In the juice is made fried from three crushed garlic and large segments of the middle bulb. When the latter soften, pour two spoons of oregano and a quarter of a glass of pepper ancho in the ground form. After a minute of stirring, 0.25 cups of tomato paste and a spoonful of wine vinegar (red) are introduced. When the sauce becomes smooth, meat ingredients are put in it and stew for about an hour. Having achieved the softness of beef, you add a couple of spoons of corn flour, stand the pan on the stove for another five minutes and call for dinner lovers of the acute.

Add the pepper

Even if the spicy dishes inspire you with dangers, you will hardly refuse from snacks in this style. One of the most interesting and light is peppers. Take two dozen small pods, which are washed, dried and deprived of tails. They are laid out on small jars and poured with warmed oil, preferably sesame or olive. In a week you can have a cup of vodka. And if you want, use instead adzhiki, just before pouring cut peppers ringlets or small cubes.

For a snack: eggplant

Especially a variety of spicy dishes of aubergines. Perhaps, they are in the kitchen of any country where these vegetables exist as a class. The only drawback of the "blue" is the need for their preliminary preparation. But when did this stop the real cooks?

It is required to cut a pound of vegetables in thin circles and quickly to weld in slightly salted water (a couple of minutes, not longer). Then the plates should not only be filtered through a colander, but also squeezed a little, then fried in a mixture of olive oil and soy sauce, taken two spoons.

Now the sauce is made: five large garlic teeth are pushed through the press, half of the hot pepper is cut as small as possible, all this is poured with two tablespoons of vinegar and one - olive oil. From spices take pepper to taste and a tablespoon of salt. The billet is poured into half a cup of boiling water; As a marinade will cool a little, it is poured round eggplant circles. An hour after two snacks will be ready. If you like very sharp dishes, put a whole pepper pod. But it is better to clean seeds from it, otherwise the sharpness can turn out uneven.

Stuffed "blue"

The following recipe will give you a very sharp eggplant, which will harmonize with almost all the main dishes. And on the festive table as a snack for strong drinks, these "blue" are in high demand.

Two medium-sized vegetables are stripped of the peduncle, poured cold water and cooked for about eight minutes after it boils. Then eggplants need to be placed under the weight for four hours to squeeze out excess liquid from them. For the "filling" is very finely chopped (not crushed) large peeled garlic head. It should be mixed with sliced just finely bitter pepper. Depending on the size of the pods and your addictions to the acute one will need from 1 to 3 peppers.

The cooled and squeezed eggplants are cut along, but on the one hand the skin remains intact. "Book" unfolds, the insides are greased, a good portion of the filling is laid. Eggplants are folded into sachets and poured with vinegar, diluted in half with water. In a couple of days you can taste it.

Chicken: Recipe

As soon as they do not call this workpiece: and hrenovina, and hrenoder, and throat, and a fucking twinkle! In any case, it is reserved for the winter by all the owners who are engaged in conservation. It is prepared simply, but in the cold it saves from avitaminosis and taste monotony.

In order to get a burning, but edible horseradish, the recipe prescribes to take one part of the root of horseradish 9 parts of a tomato. Otherwise, if you use hrenovinu have to breed. Tomatoes are taken large (in them the partitions are minimum, but the flesh is maximum) and slightly ripe. The root of the horse-radish is not worth cleaning, you can simply rub the coarse upper part with a metal washcloth. The third ingredient is garlic. Approximately - the head for two kilograms of tomatoes. The fourth component is added at will - the bitter pepper will make the hrenoder even more vigorous.

All vegetables are grinded with a meat grinder or a combine, the thicket is salted, unfolded on cans and closed with usual plastic covers. Keep the workpiece better in the refrigerator. It will not lose 3-4 months after burning.

Tomato "Ogonyok"

The recipe is somewhat similar to horseradish, but is more suitable for those who do not particularly fuck the taste and smell. Or to those who have nowhere to take the coveted root. To make tomatoes "Ogonek", you need five kilograms of ripe, but still solid tomatoes, several pods of hot pepper with a total mass of up to one hundred grams and five large garlic heads. Naturally, the number of the last two components is adjusted in accordance with family tastes. All vegetables are passed through a combine or meat grinder, a glass of sugar and a half cup of large salt are poured into the puree and mixed. The last is vinegar, from a fifth to a quarter of a glass. When the mass is thoroughly mixed, it is packed in jars and hides in the refrigerator.

The recipe can be supplemented. Someone else puts Bulgarian pepper, someone sips "Ogonek" with fresh dill-petrusher greens, someone adds horseradish, just in less quantity than goes to the horseradier. It's very interesting with walnuts. In a word, experiment for your own pleasure!