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Hot pepper paste in olive oil

Hot pepper paste in olive oil

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The picture is not really great. ... but instead the recipe is very good .... for those who like to eat more spicy.
I use it in tuna or seafood pasta.

  • 250g red hot peppers
  • 1lg large salt
  • 3lg olive oil
  • Olive oil

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Hot pepper paste in olive oil:

1. I washed the peppers.

2. I cut the tail and the peppers I cut the rounds with seeds.

3. I put them on the robot with salt until it became a paste. I also put the 3 tablespoons of olive oil, giving it on the robot.

4. I put the pepper paste in a jar and added olive oil until covered.

5. I boiled the water, then I put the jar to boil for 10 minutes. I covered it with a towel until it cooled.

Gastronomy for the ancient Greeks

In general the Greeks were sober to eat, most were limited to two meals a day. In the morning - a few pieces of stick soaked in wine, possibly a few figs and olives.

Lipia - the main food item - was made from barley, rye, oats or wheat flour (which was much more expensive). Apart from sticky - sometimes spiced with different plant flavors - for the poor the most common food was salted or smoked fish. Soups were also the food of poverty.

The vegetables were eaten raw or cooked, prepared in the form of salads, with vinegar, salt and oil. Olives were plentiful. Onions and garlic were especially important in Greek cuisine. Milk (especially goat milk) and cheese were consumed a lot and as a dessert - fruits (nuts, dried figs, grapes) and gingerbread.

The diet varied according to the economic possibilities of each, as well as according to the regions: in the rich region of Boeotia they ate more and better, while Sparta, with its famous "black soup" as a common dish, was famous for its diet. primitive.

Meat everywhere (expensive, but less pork) and wine were items reserved for the rich. Instead of wine, drink a mixture of honey and water (mead) in alcoholic fermentation.

Most Greeks rarely ate meat - almost only on holidays, when sacrifices were made, when the meat of slaughtered animals was distributed to those present. At the meals of the rich, not only domestic meat was served, but also game (wild boar, deer, etc.). The most precious meat was rabbit meat.

The meat was prepared with various sauces, which were both sweet and spicy. The wine is drunk in the proportion of two parts water and one part wine. Even at the tables with guests, at the tables of occasions, at family celebrations, a too varied and copious menu was not served: more attention was paid to the way in which the food was presented and in which the meal was organized. Children and women took part in the family holidays, but they did not eat lying on the sofa beds, but sat on stools.

When they organized feasts - to which wives were strictly excluded - male guests all contributed, or each brought his food from home. A guest could bring another personal guest, his own. At the entrance, a slave took off the guests' shoes and washed their feet. The guests sat, two on a sofa bed, leaning on their left elbow.

First a basin of water was brought to them to wash their hands, then to each sofa bed a small table on which the food was arranged. It was eaten with the fingers, from wooden bowls, ceramics or metal plates, a kind of spoons and rarely knives were used. Of course, there were no tablecloths, or the waitresses wiped their lips and fingers with a loaf of bread. Only drink water during the meal.

At the end, the guests washed their hands again. The tables were removed, the slaves cleaned the room of food scraps thrown on the floor, then brought other tables, wine, water and a large vessel (crater) in which the mixture was to be made. From this moment began the second part of the feast, the real one symposium (word meaning "gathering of drinkers"). The actual dinner had only served to prepare the urge to drink.

The symposium began with libations and a hymn sung in honor of Dionysus. Those present chose - or drew lots - the "king of the symposium". It determined the proportion of water with which the wine had to be mixed - which was sometimes seasoned with aromatic plants: thyme, mint, cinnamon, etc. - and the amount that the customers were going to drink all of a sudden.

But the real purpose of the symposium was not to drink (the Greeks drank sparingly and to drink wine unmixed with water, considered it a barbaric custom), but to create the occasion for a pleasant meeting: it was the only form of social gathering, sometimes employed and singers, actors and acrobats.

In the classical era, courtesans, dancers or singers were present at these feasts. But in numerous writings on this subject, the authors - Aristophanes, Xenophanes, Lucian, etc. - do not forget to mention that these symposia did not show too much restraint on the part of the Greeks…

Olive oil has played a major role in the history of the ancient Greeks, but also of all the Mediterranean peoples.

Baked, crushed olives "release" a golden liquid, olive oil, which, for millennia, has been a real blessing on the tables of Mediterranean families. This liquid "gold" is the gift offered by the olive trees that, from Portugal to Syria, cover the hills bathed in the sun.

The oil obtained from the fruits of these durable trees not only delights the senses, but also has medicinal virtues. When I say "oil", the inhabitants of the Mediterranean basin actually refer to "olive oil". The Spanish term for "oil", oil, derives from the Arabic word azzáyt,which literally means "olive juice". And this is exactly what olive oil is: pure juice obtained from crushed olives. As no additives are used in the oil extraction process and no chemical processes are used, its qualities, taste and aroma remain unchanged.

For centuries, Mediterranean cuisine has used olive oil to flavor many traditional dishes. Olive oil is good for frying, marinating or seasoning. "A product that has been consumed for 4,000 years must be good," says José García Marín, a master of culinary arts, talking about the importance of olive oil in Spanish cuisine. "And the quality of this 'nectar' has improved a lot in recent years thanks to careful production techniques."

sources: Ovidiu Drimba, History of culture and civilization, vol.3, Ed. Saeculum

Oncu Turkish hot pepper paste - 1650gr

Pasta with Turkish hot peppers makes an appearance in almost all Turkish dishes and must have a kitchen.

Hand-picked from the branch, Öncü pepper paste offers a fresh and natural peppercorn on the table with a large tub of 1650gr for hot peppers. With its thick consistency and ideal salt ratio, this Turkish hot pepper paste will give your dishes a rich flavor. What sets Öncü pepper paste apart from other brands is that Öncü uses high-quality packaging for long-term preservation. In summer or winter, Turkish hot pepper paste will become one of your ingredients. Try light pepper paste because you are looking for a sweeter flavor with less strain.

  • Hot, but not extremely painfully hot. You need Isot Pepper for this.
  • Turkey's favorite brand of Hot Pepper Paste
  • Essential Turkish cuisine
  • Large 1650gr tube ideal for regular use

Tip for the TTS club Always use a clean, dry spoon to make sure the pepper paste stays fresh. Create a barrier with a thin layer of olive oil or sunflower over the pasta to keep it fresh longer. This barrier prevents oxidation. Try not to dig down when you need a doll, instead degrease the top layer, keeping a flat and even surface. The oil will become infused with hot pepper flavors and will match your dish properly.

Amatriciana is a classic tomato sauce named after the city of Amatrice, in the Lazio region. So the recipe for Penne all & # 8217Amatriciana (with tomato and hot pepper sauce) is a classic of Italian cuisine.

When you arrive in Rome you will see this dish in the menus of all restaurants. Penne all & # 8217Amatriciana (with tomato and hot pepper sauce) can also be prepared with spaghetti or bucatini (thicker pasta with a hole in the center). They are tasty and easy to make at home and will surely make you think of a walk on the streets of Rome.

Ingredients (for 4 servings):

350 grams of penne paste
15 ml (a tablespoon) of olive oil
1 small onion
150 grams of bacon
1 fresh hot pepper
400 grams of tomatoes
45 ml dry white wine
35-40 grams (3 & # 8211 4 tbsp) Grated Pecorino cheese
salt pepper

Method of preparation

Finely chop the onion, cut the pepper into thin strips and diced pancetta. Cut the tomatoes into cubes.

Heat the oil in a medium-sized saucepan and sauté the onion, pancetta and pepper over low heat for 5 minutes.

Then add the diced tomatoes and wine. We used a Aromatic Traminer of the Gorgandin.

Bring everything to a boil, stirring gently. Then cover the pan with a lid and simmer for 15 & # 8211 20 minutes, stirring occasionally.

Season the sauce to taste with salt and pepper when ready.

At the same time boil the penne pasta in salted water according to the instructions on the package. Observe the cooking time to keep them al dente.

After boiling, drain the pasta and place in a larger bowl, slightly heated. Add the sauce over the pasta and mix until the sauce is evenly distributed over all the pasta.

Then sprinkle grated Pecorino cheese on top.


Spaghetti or cuisines can also be used for this recipe.

Be careful when peeling hot peppers. You can taste it first if you don't want it to be a very spicy sauce. Eventually, if you don't like a spicy sauce, you can use another type of pepper.

If you don't have pancetta at hand, you can also use bacon. Pancetta is slightly saltier than bacon, so keep this in mind when seasoning the sauce with salt and pepper.

You can use fresh tomatoes or canned tomatoes. We used fresh tomatoes for this recipe.

Our recommendation

Penne all & # 8217Amatriciana go perfectly with a glass of white wine, the same one you used to make the sauce. We recommend you try one Aromartico Traminer of the Gorgandin.

Plants against hair loss

Phytotherapy recommends a number of plants with tonic capillary and disinfectant properties on the scalp.

Nettle, rosemary, sage, hot pepper, walnut leaves, horsetail, green tea, lavender.

These are some of the plants that can be used to stimulate blood circulation to the hair root and combat hair loss.

The best form of preparation and application of these plants is tincture.

If you have the necessary herbs, you can prepare yourself a tincture with tonic effects on the hair.

Their efficiency is greater when we use them together.

Ajvar- Hot Pepper Paste

Cut the washed and cleaned vegetables into small pieces. Do not remove seeds and vines from hot peppers.
Heat them in a little hot oil and mix occasionally until well softened. Add about 100-200 ml of hot water and continue to boil, over a low heat until the juice decreases, and the vegetables become like a thick sauce.

If during the hardening, the vegetables leave more juice, do not add water, or gradually add a little, during cooking. Leave to cool.
You can leave the sauce with the pieces or pass it.

Put in threaded jars and refrigerate where they can be stored for up to 4 months.
Serve mainly with steak, grilled meat, but it is just as good next to french fries, and if you like it, you can simply serve it on bread.


1. Remove the olive seeds, pressing them one by one with the width of the knife, until the olives fall apart and the seeds come out.
2. Repeat the procedure until you have removed the seeds of all the olives, then finely chop the black olives with a knife, as if you were preparing eggplant salad.
3. Add the garlic, oregano, dried tomatoes (add extra flavor to the olive paste), lemon juice, pepper and paprika, if you prefer a slightly spicy taste.
4. Finely chop all the ingredients, and as the black olive paste forms and becomes fine, gradually incorporate the olive oil, until you reach a more airy consistency.
5. Serve black olive paste, or chilled tapenada, on slices of crispy bread, as an appetizer, or use it in your favorite dishes, to add extra flavor to fresh food.

Hot and sweet pepper paste for winter recipe by Erős Pista or Édes Anna homemade

Hot and sweet pepper paste for winter recipe by Erős Pista or Édes Anna homemade. A fine raw pepper paste that can be made as fast as you want. Traditional Hungarian recipe by Erős Pista or Édes Anna. The peppers put in this jar can be used for stews, paprika, goulash, soups. They are prepared without artificial preservatives and do not require boiling.

We, in Arad, are familiar with these traditional Hungarian products, either from the family or from the times of border smuggling. In the & # 821770 - & # 821780 years we eat food brought from neighboring Hungary. From butter and melted cheese (Camping, in a tube), to salami, coffee, Trapista cheese, chocolate and chewing gum. The whole Arad resident still has in the fridge a tube of pasta & # 8222gulyas & # 8221, sweet or spicy Piros Arany or a jar of Erős Pista (The strongest or fastest track) or It's Anna (Sweet Anna). This pasta is made from ground and salted peppers. Salt is the natural preservative that keeps them.

Hot and sweet pepper paste is used as a spice, it is not a zacusca that you can eat with a spoon from the jar. Put a teaspoon, two to a stew or drop 2-3 drops on a pita with lard.

Basically the recipe is one, differing the proportion of hot peppers in it. In Erős the track is put more, in Édes Anna not at all (or very little).

I usually make a slightly spicy version, not very hot, but of course you can adapt it to taste. We generally eat quite spicy, but not very fast. We use a multitude of natural spices, aromatic herbs depending on the food. Not every spice is suitable for any dish. For example, you should not put laurel everywhere. It is extremely boring to use the same spices in all foods such as thyme, garlic and hot peppers. All food tastes the same.

Try to vary the spices used to open your eyes to the left, to the right because the world of spices is extremely vast. You can keep fresh aromatic herbs at home in pots to play with.

Being a raw pepper paste prepared cold (without boiling), you will see that it has a lot of salt in the composition. Salt is the natural preservative in this recipe. If you are looking for a recipe for kapia pepper paste or donuts with less salt then you can consult this recipe (boiling).

This pepper paste fits, as I said above, generally at dishes with sauce, but I tell you that my husband also loves pita of house anointed with house oil.

I made 2 jars of 200 g each with hot and sweet pepper paste. If you want more you can multiply the recipe. Don't be scared of the amount of salt! To 1 kg of cleaned peppers put 200 g of salt (ie 20%).

Homemade yellow curry paste

April 26, 2019 Go to recipe Print recipe Pin747 Share17 Yum4 Tweet Email 768 parts

Use this easy yellow curry paste recipe to make your own fresh homemade curry, sauces, soups and stews.

Do you like curry? Do you find yourself doing curry at home? If you’re a spicy food lover like me, I’m sure the curries are on the radar or in your usual recipe rotation.

The curry is wonderfully spicy and full of so many satisfying flavors. And we can do so many different types. It is a spicy dish of food lovers' dream.

If you do it at home, you want to do it as well as possible. This brings us to a simple question.

Pasta with olive oil, garlic and hot peppers (garlic, oil and chili peppers)

Pasta with olive oil, garlic and hot pepper & # 8211 spaghetti aglio olio e peperoncino recipe. Simple and tasty fasting spaghetti. With Parmesan cheese they become some of the tastiest I have ever eaten with a special aroma and a spicy taste.

Initially I was skeptical about this recipe. Being on vacation in Italy, many, many years ago, I was told that at lunch we will eat spaghetti aglio, olio e peperoncino. I said to myself: it sounds good, then I asked how it is done. I was told they were spaghetti with oil. The smile froze on my lips because I remembered when I was little and I was capricious, my grandmother, who went through both world wars, told me that it was such a poverty that they also ate pasta with oil. It was kind of bau-bau to me. As a child, I don't know what I imagined. But when I first tasted pasta, I was amazed, how such a very simple dish represents a world so rich in flavors.

Another simple pasta recipe: tagliatelle with butter, sage and parmesan & # 8211 see the recipe here.

From the ingredients below results 2 good portions of pasta with olive oil, garlic and hot pepper (aglio, olio e peperoncino).


  1. Weardleah


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