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Kapia chili jam with chili

Kapia chili jam with chili


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Kapia pepper jam with chili a dulce-iute. This time I cut the pepper wider and boiled less, so that the pepper is not too boiled.

  • 6 capsicums
  • 500 g of sugar
  • 300ml.apa
  • 1 teaspoon chili
  • lemon juice (a tablespoon0

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Kapia chili jam with chili:

The peppers are washed, wiped, their stalks, seeds and ribs are removed

The water together with the sugar are boiled for a well-bound syrup.

When the syrup is ready, add the coarsely julienned peppers.

Boil the jam for 15-20 minutes.

Add lemon juice and a teaspoon of chili.

After 2-3 boils, remove from the heat

Allow to cool and place in jars.

Tips sites

1

In the jar Put the pepper and syrup just on top.


Chili peppers

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Baked pepper paste, Serbian ajvar recipe, ingredients

  • 3.8 kg. kapia peppers (weighed raw)
  • 3 cloves of garlic (optional)
  • 75 ml. vegetable oil (I used sunflower)
  • hot peppers (optional) and pepper to taste
  • optional, 30-50 ml. of vinegar

Baked pepper paste, Serbian ajvar recipe, how to prepare

Sterilization of jars

1. Being a can, I will insist on preparing the containers in which the baked pepper paste & # 8211 ajvar will be stored. The jars must be very clean and sterilized, with lids or staples that close tightly. First, wash the jars well with dishwashing detergent and warm water. They clear in several waters. Wash the lids with warm water and detergent and rinse well. Place the jars and lids on a metal tray and place in the cold oven. Turn on the oven and set at 130 degrees. Maintain the temperature for 20 minutes, then turn off the oven and let the jars cool completely inside it.

Preparing peppers

2. Bake the peppers in direct contact with a hot surface (grill, hob, etc.) or in a flame. Turn the peppers over several times, until the skin on the surface is burnt (charred) on all sides. Bake the peppers in a bowl. Cover with a lid (or wrap with cling film). Thus, they will "sweat" hard and the burned skin will come off on its own. A very convenient and ingenious alternative is to bake peppers in the oven, like this as I have shown here.

3. Carefully clean the peppers from the burned skin. It will come off easily from the surface if the peppers have been well cooked.

4. Here are the peppers peeled from the skin on the surface. As can already be seen, they have fallen sharply and will continue to fall. The yield of baked peppers, after being cleaned of skins, seeds and stalks, is around 40%. From the amount of 3.8 kg, I was finally left with 1.5 kg of baked pepper pulp.

5. After we have cleaned the peppers of the burnt skin from the surface, we split them lengthwise and clean them well of stalks and seeds. For this, I usually scrape them with a spoon, trying to remove as much of the seeds that stick to the pulp of the cleaned peppers.

5. Give the pulp of the baked peppers through the mincer. I also chopped, in the car, the 3 cloves of garlic I used. I added 1 clove of garlic / 500 grams of pepper pulp cleaned of seeds and 2 hot red peppers, cleaned of seeds.

Cooking

6. Put a saucepan on the fire and heat the oil in it, on the right heat. After it has heated up, add the baked peppers, a good spoonful or a polish, to have time to fry a little in the hot oil, the first added slices. Stir after each tablespoon of pepper added to the pan. Soon there will be no more squeaks, the oil will be incorporated into the pepper paste.

7. Reduce heat to low and simmer the pepper paste for 1 hour, stirring constantly, until smooth and keeping the volume in the spoon. If we take out a full spoon, the paste will maintain its shape, it will not flow from the spoon immediately. Season now with salt and pepper to taste and you can add a little vinegar for a little acidity (only if you want).

8. Place the sterilized jars as shown in point 1 on a metal tray. Then pour the hot ajvar into them. If they are not placed on a metal surface, the glass of the jars could crack due to thermal shock!

9. Once filled, the jars with baked pepper paste & # 8211 ajvar are closed with screw caps or stapled and turned upside down to form a vacuum. Keep the jars like this for 4-5 minutes.

10. After 4-5 minutes, the jars return to their natural position and are placed in a “nest” of several layers of textiles (blankets, towels), in order to keep them at a high temperature for as long as possible. After cooling well, the jars with baked pepper paste & # 8211 ajvar are stored in the pantry, where they will be kept perfectly for months. After opening a jar, it will be necessary to keep it in the refrigerator until it is completely consumed, it is advisable to eat it as soon as possible.


Papaya sauce

February 15, 2016 Go to recipe Print recipe Pin471 Share4 Tweet Email Yum 475 Actions

A recipe for sweet and spicy salsa made with fresh papaya, jalapeno, cayenne pepper and more.

Sometimes all it takes to put together a recipe is the inspiration of a single ingredient. In this case - PAPAYA. As we walked through the local farmers market, all sorts of fresh food found its way into our shopping bag. Hot peppers of all kinds, avocado, potatoes, tomatoes, Brussels sprouts and a single super cooked papaya. Such a beautiful fruit. Papaya is light, but slightly sweet, with the consistency of a ripe mango and an almost stumpy texture. They are not as sweet as melons and are perfect for salsa, IMO.

So! Papaya salsa is, my friends. Something simple and something super easy to serve at a party or an impromptu gathering. Salsa is always a success for parties, pretty much headless, and I should point out that making salsa is really relatively easy to do. Salsa is essentially a mixture of chopped fruits and vegetables with other herbs and spices. From there you can serve it fresh or cooked, mixed or unmixed. It all depends on the ultimate goal you have in mind.

This is a cooked version, completely thrown in a hot pan, then mixed in a food processor. You can always make it a little weirder by processing only half of the mixture or processing just a little. Or, go as far as you want. Even consider adding a little water for more table sauce. Anyway, it tastes great! Look at the consistency. I want to dive right there!

Pattys Perspective: LOVE this chesties. These sarmales were so fragrant and unique that I wanted to keep everything and make it my dinner. I served it as an appetizer. Too bad all this great food came! So I had to share.


Ajvar Ingredient:

  • 5 kg. ardei kapia
  • 3 kg eggplant
  • 2 kg carrots
  • 1 kg onion
  • 6 cloves of garlic
  • 250 ml. broth (if you want, you can give up the tomato broth, adding a little vinegar instead, to give acidity to the sauce)
  • 3 tablespoons vegetable oil
  • hot peppers (optional)
  • 3 bay leaves and pepper

Preparation Ajvar:

1. Being a can, I will insist on the preparation of the containers in which the jar will be stored: the jars must be very clean and sterilized, with lids or staples that close tightly. first, wash the jars well with dishwashing detergent and warm water and rinse in several waters. Place the jars on a metal tray and place in the cold oven. Turn on the oven and set at 150 degrees. Maintain the temperature for 15-30 minutes, then turn off the oven and let the jars cool completely inside it.

Wash the lids with warm water and detergent, rinse and place in a bowl. Pour boiling water over them and allow to cool in this water.

2. Bake the peppers in direct contact with a hot surface (grill, hob, etc.) or in a flame. Turn the peppers over several times, until the skin on the surface is burnt (charred) on all sides. The baked peppers are removed in a bowl and covered with a lid (or wrapped in cling film), so they will "sweat" hard and the burned skin will come off on its own.

Eggplants are baked in the same way as peppers, with the mention that it is good to prick them before baking, thus avoiding their explosion and unwanted accidents that can happen. Bake the eggplant on all sides until the peel is burnt and the core is soft. Remove to a bowl, cover and allow to cool.

3. The peppers are carefully cleaned of burnt skin and seeds, the eggplant is peeled and drained in a strainer, to lose more of the juice that could give a bitter taste to the finished dish. After they are well cleaned, the cooked vegetables are passed through the mincer.

4. Put the carrots and onions on the grater, then heat the oil in a saucepan and add the carrots and grated onion. Heat over medium / low heat until soft, stirring frequently and insisting especially on the bottom of the pan, so as not to get caught. After the onion has softened, add the cooked vegetables, crushed garlic, hot pepper to taste (only if you like it spicy), bay leaves and broth (or vinegar). Boil everything over low heat for about 30-45 minutes, stirring frequently so that it does not stick to the bottom of the pot. Be careful, the ajvar during cooking behaves like a volcano, spraying hot splashes that could cause accidents! At the end, remove and discard the bay leaves and match the taste with salt and pepper, as desired.

5. Fill the sterilized jars as shown in point 1 with the hot towel. Be careful, place the jars on a metal tray, only then pour the hot ajvar into them, otherwise the glass could crack due to the thermal shock! Once filled, the jars with ajvar are stapled and turned upside down to form a vacuum. Hold for 5-6 minutes, then return to the natural position and place in a "nest" lined with many layers of textiles (blankets), to cool slowly (overnight). Another approach is to put the jars, including the metal tray you filled, in the oven heated to 150 degrees. After the tray of jars is in the oven, turn it off and allow the jars to cool slowly inside the oven. Once well cooled, the jars of ajvar are stored in the pantry, where they will be kept perfectly for months. After opening a jar, it will be necessary to keep it in the refrigerator until it is completely consumed, it is advisable to consume it as soon as possible.


  • 50 ml olive oil
  • 4 capsicums
  • 350g mushrooms
  • 150g feta cheese
  • 50 g breadcrumbs
  • salt pepper

Method of preparation

Preheat the oven to 180 C.

Cut the peppers in half and clean them of seeds. Wash the mushrooms, remove the stalks and cut into 4 or 6 pieces depending on the size of each.

Put the peppers in a pan on a baking sheet or greased with a little oil.

Heat 25 ml of oil in a pan and place the chopped mushrooms and cook until golden brown and there is no liquid in the pan. Turn off the heat and add the mushrooms in the pepper halves. Chop the feta cheese and add it over the mushrooms, distributing it evenly.

Season with salt and pepper, cover with breadcrumbs and remaining oil.

Bake for 45 minutes or until the peppers become soft and the breadcrumbs are browned.

It is served hot but it is good and cold.

The average of the grades given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Kapia peppers with mushrooms and feta in the oven, quick recipe


Baked peppers with cream and garlic & # 8211 recipe with creamy sauce

Baked peppers with cream and garlic & # 8211 recipe with creamy sauce. Baked pepper recipe with cream sauce, garlic and onion. How to make bell pepper stew and kapia with sauce? How to cook peppers correctly? Recipes with peppers. Recipes with baked peppers. Sauce recipes.

This is the first time I make this baked pepper dish with garlic and cream and I will definitely repeat it! It's great tasty! And my family was delighted with it so it will enter the summer menu of the coming years with flying colors.

I am a big fan of baked peppers and I prepare them in different ways, not just the classic salad with simple vinaigrette (see the recipe here). The taste and aroma of roasted or grilled peppers are unique! It does not compare to the "fainting" of baked peppers in the oven that more boil and wither. So are eggplant for salad or zacusca: if they do not have charred skin they have no flavor. That's why I also cook peppers for zacusca (the recipe here) but also for eggplant moussaka (the recipe here).

There is also a fasting version of this baked pepper dish & # 8211 is made with onions, garlic and tomatoes & # 8211 the recipe here.

About baked peppers on the stove or on the grill

Baked peppers go well with garlic! That's why we created a sauce (cold dressing) of baked peppers perfect for tasty sandwiches, grilled meats but also to eat as such on slices of fresh or toasted bread (see the recipe here). It's fabulous!

In Transylvania we make a stew of bell peppers with onion, garlic and paprika (sweet paprika) called lecso (lecio, Letscho) & # 8211 from the Austro-Hungarian chain. It's sensational! The recipe here.

In this case, I used the bell peppers and the kapia (kapia) that I cooked beforehand, left them to cool and then peeled them. The cream used was a sweet, natural one, from the one for cream (with min. 30% fat) but you can also choose a sour cream (in a bucket) with min. 20-24% fat. The problem with fermented cream is that it is often chewed when heated and spoils the appearance of the dishes (they look "cut"). I was inspired by the recipe of my dear friend Iuliana Sbârnea, blogger at Bucate Aromate, to whom I thank in this way. Great food I discovered! The only difference is that I did not thicken the sauce at the end but left it more fluid.

From the quantities below it results approx. 4 servings of baked peppers with garlic and cream.


Chili with chicken

Today we travel to & # 8230 (drums are heard) & # 8230 Texas. Chili con chicken is my choice for this culinary journey, a super tasty dish, full of flavor and mega easy to make.

Chili with meat & # 8211 origin

The preparation I am showing you today, surprisingly or not, does not have its origins in Mexico. Honestly, I thought it was a Mexican recipe, but it seems that Chili con Carne is originally from Texas, USA and in the beginning, the beans were not even on the list of ingredients. If you want to find out more, cooksinfo.com (English text) cook a whole story about this recipe.

The real Chili con Carne is made with beef, but for reasons of preference and taste, I gave up beef and chose to make the recipe with minced chicken. In free translation, this dish is nothing but minced meat with onion and garlic, tomato sauce, red beans and a few spices to taste. A stew, a dish, as you like to call it.

I really like this chili because it's not complicated to make, the ingredients are few, and the spices are what actually gives this chicken chili con taste. This time I used a mix for chili con carne (ordered from Farmacia Ortomoleculară.ro), which contains all the necessary spices for such a recipe: sea salt, garlic and onion powder, paprika, hot paprika, coriander , oregano, chimen. At the end, when I tasted it, I added a little more salt and hot paprika, because I wanted to make it a little spicier.

You can usually serve it with crackers, Mexican sticks, but I chose to serve this chili with 4-5 tortilla chips, which were wonderfully complemented, then I simply ate it. Yum, yum!

Are you curious how I made this Chili con Chicken?

____________________________________
INGREDIENTS (4 servings)
500 gr. ground chicken (I was in the market, I chose a chicken breast, then I asked the butcher to grind it)
400 gr. red beans (ready boiled, canned)
500 ml. tomato pulp (polpa di pomodori)
150 ml. the water
2 medium kapia peppers, cut into cubes
1 large red onion, finely chopped
2 cloves minced garlic (or to taste)
Spices to taste: salt, pepper, garlic powder, paprika, hot paprika, coriander, dried oregano, ground cumin
a little chopped parsley (to taste)
olive oil or water for tempering


____________________________________
PREPARATION
First put a little olive oil in a pot and sauté the red onion over low heat for 2-3 minutes, then add the diced kapia peppers and the 2 crushed garlic cloves and simmer for 5 minutes over low heat until the peppers they became softer. Stir occasionally to keep from sticking to the pot.

After 5 minutes, add the minced chicken. Mix well and cook over low to medium heat for about 8-10 minutes. Add the 500 gr. tomato pulp and the 150 ml. water and simmer for 10 minutes.

Strain the canned red beans, wash it under running water, then put it in the pot and mix. Leave on the fire for another 5 minutes.

I added 2 teaspoons of the meat cone mix mentioned above.

At the end, when everything is ready, add finely chopped parsley, both in the pot and in the bowl / plate from which you serve.


How to prepare hot pepper jam

First of all, we will deal with the syrup in which the hot peppers will bubble. Pour the vinegar into a thick-bottomed pot, add the sugar, mix well and simmer for about 2 hours. Don't be afraid that the liquid will evaporate, because it will be enough in the end.

I want to warn you: there will be a strong smell of vinegar in the house, so open the windows wide or get ready to get a "drunk" honor.

While the syrup is being made, prepare the ingredients: first, wash the peppers well, cut the stalks, the vines and remove the seeds.

Now comes the hard part: you have to finely chop the hot peppers (or you can cut them faithfully, according to your preferences), the right time to use the protective gloves mentioned earlier. Capsaicin from hot peppers will "paralyze" your hands if you don't protect yourself, as I found out in the middle of the process, because a glove was touched by the blade of the knife. Even better, buy two pairs of gloves so you don't get hurt like me (the pain persists today, the day after).

If you don't feel like it, you don't want to waste time chopping peppers, you don't want to burn your palms, you can put them in a blender.

We're done with the hot peppers, now we'll move on to the kapia peppers. I put them on the fire for a few minutes, so that they soften a little and get a slight burning taste (I admit, my favorite scent is that of baked kapia peppers!). Do not put them in water immediately after, because they will lose their flavor. Keep them in a pot under the lid for a few minutes, then peel them carefully. You can also use the blunt side of the knife. Don't worry if there is any shell left, it will soften soon. Cut them into small pieces or add them to the blender, as you did with their faster brothers.

I came up with options, which I think are essential in this recipe, because they give a flavor to the dish: ginger, grated orange peel and fresh thyme.

Pause: mix in the pot with vinegar and sugar from time to time, do not forget about it!

Coming back: we clean a ginger root of about 2-3 centimeters, we put it on the grater with small meshes, then we offer Mrs. Orange the same treatment. Once left in the skin, the orange is NOT thrown away, is not looked at in the fruit basket and is not offered to dogs / cats as a toy. NO, cut in half and squeeze well, so that all the juice full of vitamins reaches the final preparation. We set aside the resulting half glass of juice, then turn our attention to the thyme, which must be fresh. We slowly pull down along the stem, and the fragrant leaves will fall like a spring rain. We gather them, order them to stand up straight and take them to the knife, so that they come out small and small.

Okay, now we have all the ingredients chopped, grated, squeezed, all we have to do is make friends: we mix them in a large bowl, we gently caress them with our fingers (with gloves, of course!), We smell them and we open our noses instantly, then we we remember that two hours have passed and the sugar vinegar syrup is ready.

Add to this miracle syrup the mixture of peppers and spices (and orange juice, if you haven't drunk it in the meantime) and let it simmer for 10-15 minutes. No more, because then we run out of color in jars. We mix well all this time, we cry for happiness that we will get a sweetness of great days, but also because of the speed in the air.

When the 15 minutes have passed, we take the jars out of the equipment. I had (and wanted) smaller, about 200-250 grams. The reason to put jams, zacusca and other winter goodies in smaller jars is that I never get to consume all the contents in 2-3 days and it's a shame to spoil.

Okay, turn off the heat, and put your hand on a spoon or smaller polish, with which we will put the jam in jars as quickly as possible. Once filled, put the lid on, tighten it tightly and turn the jars upside down so that they seal well and no air enters your sweetness.

Leave the jars like this overnight, then turn them upside down and think about how hot (literally) the cold winter nights will be, when you will enjoy a juicy steak with this bestial "speed".

I don't think I should mention the benefits of hot peppers. However, I will do it in a few words, because you may not have read our article on the health and diet benefits of hot peppers: it speeds up the metabolism, improves heartburn and regulates blood pressure.

As for ginger, I didn't put too much into the jam, but it did its job: it gave it a special aroma and an unmistakable scent. Read more here about the great effects of ginger consumption.

Do you know other ways to prepare hot pepper jam? Don't be shy, share them with us!


How to prepare hot pepper sauce - the recipe method

In short, your cooking steps include: chopping, cooking, boiling, processing, bottling. Finished! Easy!

The unfortunate part of this recipe is that it is best to wait a few days or even longer to let the flavors mix and mix lightly in the bottle. Of course you can eat it immediately, but I like the flavors that more after waiting.

So you have a little patience, right?

The aroma is certainly spicy, but somewhat fruity from ghosts and tasty with tomatoes. This is one of my very favorite.


Video: Tomato Chilli Jam. One Pot Chef (June 2022).