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Print Recipe
Pepper and Nut Seasoning Recipe
If I haven't already tortured you with my pepper seasonings, today will be another one - with walnuts! In fact, it is adjika, but in terms of use it is a semi - finished product, which makes an amazing, fragrant, exquisite sauce for any dish. It's delicious!
Cook Time 15 minutes
Servings
jar
Ingredients
Cook Time 15 minutes
Servings
jar
Ingredients
Instructions
  1. We need red peppers, preferably sharper. Nuts and garlic to clear and only then weigh.
    We need red peppers, preferably sharper. Nuts and garlic to clear and only then weigh.
  2. Nuts need to be heated up in the pan. What's the meaning of that? This means to heat a frying pan and, stirring, fry our nuts to rosy barrels and a gloomy nutty smell. Nuts become brittle and taste a little different. See for yourself.
    Nuts need to be heated up in the pan. What's the meaning of that? This means to heat a frying pan and, stirring, fry our nuts to rosy barrels and a gloomy nutty smell. Nuts become brittle and taste a little different. See for yourself.
  3. After that, the nuts should be finely ground. I do it with a hand mill
    After that, the nuts should be finely ground. I do it with a hand mill
  4. Have peppers, cut off the tail, cut and remove localcooling the middle. Seeds on desire, I-leave. Peppers cut into large pieces and finely split blender.
    Have peppers, cut off the tail, cut and remove localcooling the middle. Seeds on desire, I-leave. Peppers cut into large pieces and finely split blender.
  5. In a deep bowl put the nuts and squeeze the garlic.
    In a deep bowl put the nuts and squeeze the garlic.
  6. There also add salt.
    There also add salt.
  7. Add the peppers. Mix thoroughly and gently. At first it seems that the mass is too dry.
    Add the peppers. Mix thoroughly and gently. At first it seems that the mass is too dry.
  8. And then everything is perfectly kneaded into a plastic homogeneous thick pinkish mass. Seasoning is ready! Shift it into a jar, twist and store on the top shelf of the refrigerator, under the freezer. Seasoning is perfectly stored until spring, did not stay longer. From this set of ingredients is obtained roughly 400 g seasoning.
    And then everything is perfectly kneaded into a plastic homogeneous thick pinkish mass. Seasoning is ready! Shift it into a jar, twist and store on the top shelf of the refrigerator, under the freezer. Seasoning is perfectly stored until spring, did not stay longer. From this set of ingredients is obtained roughly 400 g seasoning.
  9. How do we use it? It's simple. Take a few teaspoons of seasoning, stirring, add as much water to the seasoning density was like sour cream. Here is in such a the form of its and use. I also add olive oil. Where to use? Yes, anywhere! The seasoning is quite salty, it can be added to soups, marinades, sauces, spread on chicken and meat before baking, you can smear on a sandwich with sausage, serve with meat... fantasize, it is universal, very fragrant and exquisite!
    How do we use it? It's simple. Take a few teaspoons of seasoning, stirring, add as much water to the seasoning density was like sour cream. Here is in such a the form of its and use. I also add olive oil. Where to use? Yes, anywhere! The seasoning is quite salty, it can be added to soups, marinades, sauces, spread on chicken and meat before baking, you can smear on a sandwich with sausage, serve with meat... fantasize, it is universal, very fragrant and exquisite!

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