Spicy seasonings and hot pepper sauces: recipes from around the world. Hot pepper for the winter - recipes

Ingredients

To prepare a blank for the winter you will need:

hot pepper - 10 pcs. (or how much will fit in jars);

onion - 2 pcs. small size;

garlic - 1 clove.

For marinade:

vinegar 9% - 1 cup;

water - 2 tbsp. l.;

sugar - 1/4 cup;

salt - 1/2 tsp;

dried thyme - 1 tbsp. l.

* From the indicated amount of products, approximately 2 jars of 250 grams will be obtained. If the marinade is not enough, make additional marinade.

Cooking steps

Pour the resulting mixture into clean jars, tamping tightly. Place slices of finely chopped garlic on top.

Pour vinegar, water into a saucepan, add salt, sugar and thyme, bring the marinade to a boil and pour jars with boiling marinade.

Remove the jars from the pan, screw the lids on tightly and turn the jars upside down.

When the jars have cooled, they can be stored away. Such a preparation of hot peppers is perfectly stored at room temperature. Before use, it is advisable to place the jar in the refrigerator, then the hot pepper will be tastier, but in winter this dish will be a real delicacy.

Bon appetit and delicious winter to you!

Delicious preparation for the winter of hot pepper helps to give any dish an original taste. The recipes below in the article will help every hostess to prepare a spicy and spicy pepper preparation without any problems.

In cooking, it is customary to use hot pepper as the main or additional flavoring ingredient in marinade fillings, dressing soups and second courses, for preparing various sauces, ketchups, etc., i.e., in those dishes where the taste and aroma of such a seasoning is important . Therefore, in the summer season, many gourmets try to have time to make preparations for the winter of hot peppers.

The amount of spices, salt and pepper can be adjusted to taste.

Ingredients:

• hot red pepper - 2 kg;
• garlic - 500 g;
• salt - 300 g;
• hops-suneli - 15 g;
• saffron - 10 g.

Cooking

Peel the pepper, pass through the meat grinder with garlic, add the rest of the ingredients, mix everything well. Pack adjika in small glass jars or bottles, cover with lids or tie with cellophane and store in a cool place. Preparation for the winter of hot pepper in the form of a sauce is ready.

Ingredients:

• hot pepper or chili pepper - 6 pods;
• vegetable oil - 200 ml;
• thyme - 1 sprig;
• salt.

Cooking

Rinse and dry the pepper. Then cut off the stalk, cut in half and carefully clean from seeds and internal partitions. Cut the pepper prepared in this way into slices and spread on parchment, sprinkling a little oil and sprinkling generously with salt. Put parchment with pepper on a baking sheet and bake in a preheated oven until lightly browned on both sides. Put a sprig of thyme next to it. For a more even roasting of the pepper during processing, it can be turned over.

Put hot peppers together with thyme in a sterilized jar, pour vegetable oil preheated in a saucepan. Cover the jar with a sterilized lid and seal. Leave to cool. Can be stored in the refrigerator.

Ingredients per 1 liter jar:

• hot pepper - 1 kg;
• garlic - 2 cloves;
• dill inflorescences - 2-3 pieces;
• peppercorns - 1-2 pcs.;
• bay leaf - 1 pc.;
• currant leaves - 1 pc.;
• horseradish leaves - 1 pc.;
• for marinade in 1 liter of water:
• vinegar 6% 300 ml;
• salt - 40 g;
• sugar - 40 g.

Cooking

For pickling, select ripe fleshy fruits of pepper, wash each one and pierce it with a knife or a toothpick through the stalk area. In order for the fruits to soften a little and give off excess bitterness, it is recommended to blanch them by immersing them in boiling water for several minutes, then cool them in cold water and put them in a colander.

Rinse the dill florets and leaves and pat dry on a linen napkin. Peel and wash the garlic cloves. Place a clove of garlic in each jar, fill tightly with prepared pepper and pour over the marinade filling.

Prepare the marinade in the usual way: boil a mixture of water, sugar and salt. Add vinegar. Banks roll up and turn over.

Harvesting hot peppers with honey for the winter

Ingredients:

• hot pepper - 800 g;
• water - 400 ml;
• honey - 350 ml;
• vegetable oil - 60 g;
• vinegar 9% - 250 ml.

Cooking

Pepper sort, wash, cut and clean from the stalk and burning seeds. Blanch the pulp of pepper for 2-3 minutes in boiling water. After that, immerse in a pan with cold water and, after drying a little, remove the thin skin. Then cut the peppers into slices and place in sterilized jars.

Marinade filling: mix water and honey, add salt and vinegar, bring to a boil. Pour vegetable oil into a saucepan and heat well and cool quite a bit.

In prepared jars with pepper, first pour the marinade filling, and then the oil. Cover the jars with sterilized lids and pasteurize according to their volume. Harvesting hot peppers for the winter is ready.

Drying peppers is not such a laborious process, but it takes a lot of time. For this variant of the preparation, it is better to take pepper with thin walls, its drying time is shorter, and the aroma in the finished dishes is more saturated.

If you want to get whole dried peppers as a result of drying, you need to process them as follows:

• wash and dry the peppers with a linen napkin or paper towel;
• spread the pepper on a wire rack or hang it on a string that is placed outdoors - this way the drying will turn out more natural, but this one will take about a month.
• for drying hot peppers, you can use a special electric dryer, while the maximum temperature for drying peppers is 40 ° C.

By drying, you can get hot pepper powder. To do this, in the process of primary processing, you need to remove the stalk and burning seeds, and randomly cut the pulp. Grind dried pepper with a blender or coffee grinder into powder.

It is better to freeze hot peppers in small portions of 10-20 g, it is most convenient to do this using mobile ice molds. In case you need a portion of pepper, you can simply get it out of the bag, and not break it off from a large frozen piece.

Processing sequence:

• wash the pepper pods, cut off the stalk and clean the seeds;
• put the pulp of peppers in a blender and grind into gruel;
• decompose the resulting puree into molds and send to freeze;
• remove the frozen cubes from the mold and transfer to a container convenient for you (a plastic container or a plastic bag).

Advice! When grinding in mashed hot peppers, you can add spicy greens!

Hot peppers for the winter are preferred to close, mainly by lovers of hearty and fatty dishes. This appetizer has a unique ability to improve the taste of such products, so true gourmets and connoisseurs of gourmet cuisine must keep several jars of marinated pepper in the winter stock.

Hot pepper for the winter is preferred to be closed, mainly by lovers of hearty and fatty dishes.

Pickled pepper differs from the fresh brother in an unusual improved juicy taste. You can cook such an appetizer at home in different ways: ferment, pickle, pickle. The blank will differ only in taste notes and storage method.

In order to pickle spicy pods for winter storage, you will need the following ingredients:

• bitter green pepper;
• 5 garlic cloves;
• 60 grams of vinegar;
• 30 grams of salt;
• herbs, spices to taste.

This appetizer should be closed in glass containers, so you should prepare them first: wash clean and scald with boiling water.

1. The pepper is thoroughly washed, the stalk is cut off and the seeds are removed.
2. Sliced ​​garlic, herbs and spices are placed at the bottom of small glass containers. Lay the prepared hot vegetable.
3. Salt is introduced and the contents of the jars are immediately poured with boiling water, vinegar is added.
4. Sterilize the snack within a quarter of an hour after boiling the liquid, roll up.

The finished product has a spicy taste and aesthetic appearance. It is also easy to save: this blank is not picky and easily retains its taste in any conditions.

Hot pepper for the winter (video)

Hot pepper for the winter with tomatoes

You can preserve a sharp pod with the addition of other vegetables. Most housewives prefer this method of harvesting, moreover, it is quite simple and versatile.

Such a treat is prepared from various assorted vegetables, but one of the most popular options is the combination of peppers with tomatoes. Preservation of such a workpiece involves the preliminary preparation of glass containers and the following ingredients:

• 500 grams of sharp pods;
• 4 large ripe tomatoes;
• a head of garlic;
• 100 grams of refined oil;
• salt to taste.

You can preserve a sharp pod with the addition of other vegetables.

Small glass containers in which snacks are planned to be blocked are pre-washed and sterilized over steam.

1. Wash the tomatoes, cut into slices, cutting off the stalk area.
2. Sharp pods are washed, cut off the stalk, cut into small slices.
3. The garlic is peeled and crushed through a press.
4. Pass vegetables through a meat grinder, add garlic.
5. Oil is introduced into an enameled container, the vegetable mixture is transferred, salt is added and sent to the fire.
6. After boiling, vegetables are boiled over low heat for half an hour, transferred to prepared containers and sterilized for a quarter of an hour.

A sharp billet should be stored in a cool place, so it will overwinter without problems and retain its taste.

Hot pepper for the winter: a simple recipe

Red chili, prepared for the winter according to a simple recipe, is distinguished by a unique taste and aroma. It is recommended to preserve such a burning snack as a whole, while maintaining the integrity of the vegetable: the stalk is not cut off and the seeds are not removed from them.

The main components of such a snack are:

• hot chili;
• ½ large spoon of salt;
• a large spoonful of sugar;
• 50 grams of vinegar.

Red chili, prepared for the winter according to a simple recipe, is distinguished by a unique taste and aroma.

Before proceeding with the vegetable pickling procedure, sterile glass containers are prepared.

1. The containers are filled to the top with pre-washed pods, the vegetables are poured with boiling water and left for a quarter of an hour.
2. Boiling water is poured into an enameled container, salt and sugar are added, after boiling, vinegar is introduced.
3. Pods are poured with boiling marinade again, rolled up.

The marinade itself is not edible because of its spiciness, but pepper is ideal for lovers of dishes with a “spark”.

How to preserve bitter pepper for the winter without sterilization

You can pickle hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe, the secret of which has been kept by the inhabitants of Crimea for many years. It is not difficult to prepare this snack, it should be stored in a cold place, it is well preserved even without preliminary sterilization.

To preserve sharp pods, stock up on ingredients in advance:

• a couple of kilograms of hot pepper;
• 3 large spoons of salt;
• vinegar.

You can pickle hot pods, keeping them as reminiscent of fresh peppers as possible, according to a special recipe

Cooking sequence:

1. The pods are washed, the stalk area is cut off, the seeds are cleaned, chopped into medium-sized pieces.
2. Grind the processed pepper in a meat grinder.
3. Thoroughly mix salt and pepper.
4. Prepared sterile containers are filled with the prepared mixture, filled to the neck with wine vinegar.
5. Close with hot nylon lids and send for storage in the refrigerator.

This spicy dish is added to pilaf, soups, meat dishes. Pickling a spicy ingredient is done quickly and this spicy snack is stored without problems for a long time in the refrigerator.

Cooking bitter pepper in Georgian for the winter

Spicy fire is considered one of the main ingredients of the national Georgian cuisine. Preservation of a burning vegetable in Georgian begins with the preparation of the following prescription components:

• 2 ½ kilograms of hot pepper;
• 150 grams of garlic;
• a glass of refined oil;
• 500 grams of white wine vinegar;
• 50 grams of fresh parsley;
• sugar (can be replaced with honey) - 3 large spoons;
• 100 grams of celery root;
• spices, salt to taste.

A spicy fire is considered one of the main ingredients of the national Georgian cuisine.

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut on one side.

1. Vinegar, sugar and salt are mixed with oil in an enameled container, brought to a boil.
2. Half of the peppers are laid out in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
3. Grind celery, garlic and parsley, add to the peppers and pour them with the cooled marinade. Keep in the refrigerator for a day.
4. The marinade is drained, the vegetable is transferred to sterile containers. Let the marinade boil again and pour over the peppers. After that, the dish should be rolled up.

After the Georgian pods have cooled, they are sent for storage in a pantry or cellar.

Preparation of bitter pepper in Armenian

Armenian cuisine, for its part, also offers the option of preparing spicy snacks, only their recipes suggest pickling peppers. For such a dish, a burning ingredient is chosen greenish in color, long and thin.

For this salting option, a set of ingredients is being prepared:

• 6 kilograms of hot pepper;
• 2 large heads of garlic;
• a bunch of dill;
• 2 cups of salt.

Before proceeding with the preparation of Armenian pepper, the main ingredient should be dried a little: it is laid out in one layer and left for a couple of days at room temperature.

1. Each pod is pricked with a fork in several places after washing.
2. Greens and peeled garlic are chopped with a knife, mixed with prepared pods.
3. 10 liters of liquid at room temperature are mixed with salt until it is completely dissolved and pepper is poured over it.
4. The main ingredient is fermented for several days until yellowing.
5. The brine is drained, the soaked pepper is placed tightly in sterile glass containers, sent for sterilization for a quarter of an hour, after which it can be closed for the winter.

Hot pepper for the winter (video)

Bitter capsicum is well known to housewives. Add a little more than you need, and the food becomes impossibly spicy. However, this pepper has many fans, because dishes with hot seasoning are not only fragrant and tasty, but also have medicinal properties. Therefore, more and more people are interested in - what ways can you prepare hot peppers to diversify home cooking in winter?

The American Indians were the first to grow capsicum, and it came to the countries of Europe and Asia relatively recently - in the 16th-17th centuries. But nowadays it's even hard to imagine Indian, Korean or Chinese cuisines without their characteristic burning taste. The unique properties of hot pepper are gradually gaining more and more fans around the world. Why is this happening?

1. Hot peppers contain many vitamins useful for the body - C, group B and carotenoids. It is interesting that in a lemon there is half as much vitamin C as in raw hot pepper pods. In addition, pepper contains fatty oils and sugars.
2. The sharpness of pepper directly depends on the alkaloid capsaicin, which is part of it, and this substance is able to relieve pain and reduce inflammation.
3. Thanks to bitter pepper, endorphins are produced in the body - hormones of happiness, joy and pleasure. They reduce stress and help to cope with insomnia.
4. For many years it was believed that eating spicy food is harmful. Recent studies by scientists say the exact opposite. Hot pepper improves appetite and, if consumed in small quantities, normalizes digestion.
5. Eating hot peppers is especially beneficial in old age. It improves metabolism and blood circulation, normalizes blood pressure, and also prevents the development of atherosclerosis and reduces the risk of blood clots.

Types of hot pepper and safety during its processing

There are only four cultivated types of hot pepper: Peruvian, Mexican, Colombian and pubescent. Over the years, by crossing them, people have grown a great variety of varieties that differ in pungency, taste, size, shape of the pods and their color. Some peppers taste almost spicy, and some varieties seem to burn with fire.

The main thing in which all peppers are similar is that they have a sharp, burning, slightly bitter taste. Therefore, in cooking they try to use them in small quantities, as a seasoning for salads, first and second courses, and less often for pastries and drinks.

Care must be taken when handling hot peppers. Burning substances, falling on the mucous membranes or micro-wounds on the hands, can cause pain and a strong burning sensation. Therefore, when harvesting pepper, the room should be well ventilated. It is advisable to wear gloves on your hands. In addition, you should try not to touch your face with your hands, and even more so your eyes. If pepper does get into the eyes, they must be rinsed with plenty of water.

Ways to dry hot peppers

It is very convenient to store hot pepper in dried form, and there are several ways to dry it. At the same time, you can dry both whole pods and halves of peppers with seeds already removed.

The easiest way is to hang the pods on ropes or strong, harsh threads. You just need to choose a well-ventilated room, a country terrace, a canopy, an attic or a loggia, where it is dry and warm. It is also desirable that the direct rays of the sun do not fall on the pepper. It is convenient to string the pods through the stalks. It is necessary to ensure that they do not touch each other, and the air can blow over them from all sides.

It is also convenient to spread the peppers on paper-lined trays, small grills and large dishes anywhere, for example, on a wide windowsill. The main thing is not to forget to stir up the pepper "raw materials" from time to time.

To speed up the drying process, the pods are placed in a stovetop oven or electric dryer. With this method, it is important to choose the optimal drying mode so that the pepper dries and does not bake. In the oven, it is good to set the temperature to + 50 ° C and slightly open the door. In an electric dryer, peppers of the desired condition can be obtained in about 12 hours.

Store dried pods whole or ground. To grind them, they usually use a food processor, coffee grinder or mortar and pestle. Dried pepper does not like moisture, so you need to store it in hermetically sealed containers: glass jars, wooden boxes, birch bark tubs or paper bags. Many people leave a string with pods in a conspicuous place - to decorate the kitchen.

Pickling

There is a saying among the inhabitants of the Caucasus: "Nothing warms you up on cold days like a good spicy snack." Pickling peppers is not difficult. For 1 kg of capsicum you will need: a large bunch of dill, cilantro and mint, 3 heads of garlic and 300 ml of grape vinegar. The best option for pickling is vinegar, which is made from white grapes. In addition, when pickling, black and allspice peas, bay leaves, cloves, coriander, salt and sugar are used.

Fully ripened peppers taste very good. Ideal - plucked directly from the bush just before pickling. From the greens, only leaves are used, sprigs for pickling are not needed. You don't need to cut the greens. Garlic simply needs to be disassembled into cloves without peeling it. Then, in combination with pepper, it will serve as an excellent savory snack.

The pods are washed and pierced at the stalk with a toothpick or knife so that there is no air inside the peppers. The next task is to slightly soften the pods. To do this, they are placed in a pot of water, boiled water is poured into it and kept under a closed lid for 3-4 minutes. Then the water is drained. This must be done at least three times. This method will allow the peppers to become softer, but not lose their shape. The same result can be achieved if the pods are blanched in boiling water for 2-3 minutes, and then turn off the heat and leave them in the pan under the lid for another quarter of an hour.

Jars for pickling are sterilized in advance. For 1 kg of peppers, you will need 3 cans of 0.8 liters or 5 - 0.5 liters each.

After all the preparation, you can start preparing the marinade. In 1.5 liters of water put 6 tsp. granulated sugar, salt the water to taste, add all the leaves from the greens, garlic cloves, 6-8 bay leaves, 15 black peas and 5-6 allspice peas, 1 tbsp. l. coriander seeds and 4-6 cloves. The marinade is boiled and grape vinegar is poured into it. Then the marinade should boil for a couple more minutes.

Green leaves, along with garlic, are laid out on the bottom of glass jars. Peppers are placed on top of them and the contents are poured with hot marinade with spices to the very top. After that, the banks are corked. You can store them at room temperature.

In the video, Olga Papsueva talks about the secrets of pickling hot peppers at home.

salting

Salting is a great way to prepare for the winter, because it allows you to save a maximum of useful vitamins and minerals in vegetables. Hot peppers can be salted in different ways.

If the house has the ability to store food in a cool room, for example, in a cellar, hot pepper pods can be salted without rolling them into jars. Peppers are pre-baked in the oven to become soft, and allowed to cool. Then the pods are placed in pre-sterilized dry jars, placing peeled garlic cloves, dill sprigs, horseradish and blackcurrant leaves between the layers of pepper.

To prepare the brine, 60 g of salt (not iodized!) and 80 kg of vinegar are diluted in 1 liter of water. The water is boiled, allowed to cool and poured into jars of pepper. Under oppression, the pickle is left at room temperature for three weeks, and then taken out to the cold.

If there is no cellar or a cool veranda in the house, the jars are filled with hot brine, a little vinegar is added and sterilized: 0.5 liters for 20-25 minutes, and 1 liter for 35-45 minutes. After that, the jars are closed with lids. You can store them at room temperature.

In the video, Maxim Punchenko shows how to cook tsitsak - hot Armenian salted peppers.

pepper paste

Hot pepper pastes are used in the cuisines of almost all Asian countries and many Mediterranean countries. They are added to ready-made dishes, as well as when cooking soups and while stewing meat and fish. For a fragrant spicy paste, you need only five ingredients: 100 g of hot pepper, 1 kg of bell pepper, 5 heads of fresh garlic, 2 tbsp. l. salt and 5 tbsp. l. vegetable oil. You can add cilantro, celery, or mint to add different flavors to your pasta.

Both types of peppers are washed and de-seeded. Garlic is also cleaned. Then the peppers and garlic are crushed in a blender or food processor until smooth. The resulting puree is spread in cheesecloth and hung up so that the juice flows. It should never be thrown out! Pepper juice can be frozen in small serving containers such as ice cubes and used as a condiment during the winter months.

The drained puree is transferred to a baking sheet, salt and oil are added to it and mixed thoroughly. In an oven heated to +150°C, pepper paste is cooked for about an hour. Store it in small plastic containers in the freezer. Opened pasta should be refrigerated and used within 10 days.

Preserving hot peppers without salt

Hot pepper itself is an excellent antimicrobial agent. That is why it is consumed in large quantities in southern countries. Due to their antimicrobial properties, pepper preparations can be made with unusual preservatives.

To preserve hot pepper without salt and vinegar, first you need to wash it, dry it and pierce it with a toothpick. Then sterile jars are filled with whole pods and cold-pressed olive oil is poured on top. If desired, you can add a little spicy herbs to the pepper. Banks are closed with lids and stored in a dark place. With this type of preservation, olive oil acquires a bright peppery aroma and becomes spicy in taste. Therefore, it can be used in winter as a salad dressing.

In another way, hot peppers are preserved with natural apple cider vinegar. The preparation of pods and jars is the same as for oil preservation, only the pepper is poured not with oil, but with vinegar. As in the first case, if desired, you can add spicy herbs to it - mint, rosemary or oregano, as well as honey - 2 tbsp. l. for 1 liter jar. The pepper will be ready to eat in a month. A fragrant and pungent vinegar, like oil, is perfect for dressing fresh salads.

With the onset of the season of vegetables and fruits, and of other gifts of nature, their wholesale canning begins. It looks like insanity - they prepare tons and everything for the winter. I like fresh dishes more, for example - pepper in oil,.

Of course, the purpose of harvesting is to preserve the harvest and products for the winter in order to provide yourself with food. I read somewhere that some products are very well preserved in oil. In French cuisine there is such a term - confit, confit. This term means - preservation. A very old way of preserving food, which allows you to save some products for a long time. Most often this method is applicable for meat or game. During the preparation of confit meat, it becomes very soft and tender, then the meat is placed in a container and poured with melted fat.

When I was little, my grandmother in the village made pork, then put it in a ceramic pot and poured it with rendered pork fat. After additional heat treatment in the oven, the lard hardened and preserved the sausage for a long time. However, it was important to prevent the fat from going rancid. It is rare that such a blank was stored for more than 2-3 months.

In addition, this method is used for the preparation of seasonings. Those who cook Mediterranean cuisines will surely flavor the olive oil a little with the help of garlic and aromatic herbs. As well as possible, confit is suitable as an oil.

You can often find recipes where a flavored blank is used instead of olive oil. While there is young garlic, it is stewed in olive oil, then stored in jars and oil and garlic cloves are used as needed - seasoning confits.

We often cook pasta with various sauces at home, or just sauces - mostly for pizza. - tomatoes, garlic, olive oil and spices. Marinara pizza - with such a sauce is simply incomparable (however, many people think that marinara is seafood). When cooking, the olive oil is usually heated with a few crushed garlic cloves, the garlic is fried and removed from the oil. Olive oil is used for further cooking.

I have several recipes - savory snacks that I love very much. They are quite suitable for long-term storage.

The idea came up to cook hot bell peppers in oil, with the addition of garlic cloves and herbs. First, a great way to prepare olive oil for later use as a base for frying foods and making sauces. Secondly, both garlic and red pepper oil will be very tasty and, for sure, will be eaten very quickly - I know for myself.

Frankly, I did not even think that pepper in oil would be so tasty.

So, homemade pepper in oil is the basis for delicious dishes and sauces. Pepper in oil - a snack or just a treat for connoisseurs.

Pepper in oil. Step by step recipe

Ingredients

• Olive oil 250 ml
• Garlic 2 heads
• red chili pepper 6-7 pcs
• Rosemary 2-3 sprigs
• Bay leaf 1-2 pieces

1. Despite the ease of preparation, it is important that the garlic and hot peppers do not burn and remain raw. It is necessary to control the process all the time and not go far. The second important point, or rather the most important, is the issue of safety. Hot oil is a very dangerous thing. Never let water get into the oil to avoid splashing. Therefore, dry all ingredients after washing. It is very important!

   Chili pepper, garlic and rosemary

2. The preparation of the ingredients consists in cleaning the heads of garlic from the outer husk and dividing it into cloves. You don't need to clean the slices. Otherwise, during the cooking process, the garlic will burn or spread into porridge. Be sure to pierce the garlic cloves with a needle or sharp knife. Cut rosemary sprigs into pieces 5-6 cm long. As for the dish “ “. Hot peppers are simply pierced with the tip of a knife so that they do not burst with steam.
3. Most likely, I will be asked if it is necessary to salt. Salt does not dissolve in oil. I do not salt, given that the oil is intended for subsequent cooking, and peppers and garlic can be salted afterwards, immediately before use. If you really want to add salt, you can soak the peppers and garlic in salt water for several hours.

   Put garlic cloves in a metal saucepan. Add half of the prepared rosemary sprigs and 1-2 bay leaves

4. Put garlic cloves in a metal saucepan. Add half of the prepared rosemary sprigs and 1-2 bay leaves. Drizzle garlic with olive oil. Put the pan on the fire and bring to the beginning (!) Boil. Reduce fire immediately. The fire should be the weakest one that can be provided. Oil should never boil. Garlic should languish in oil. Garlic simmer time - from 15 to 30 minutes. Readiness should be checked with a thin knife. If the garlic cloves pierce easily and without elasticity, then they are ready.

   Drizzle garlic with olive oil. Put the pan on the fire and bring to the beginning (!) Boil. Turn off the fire immediately

5. Remove the pan from the heat, use a spoon to remove the garlic cloves from the oil and transfer them to a dry jar that can be corked. Remove any remaining rosemary and bay leaf from the oil. Add the remaining fresh rosemary to the garlic.

   Remove the pan from the heat, use a spoon to remove the garlic cloves from the oil and transfer them to a dry jar that can be corked

6. Put a pot of oil on the fire. Throw the chili pepper into the oil. Bring to a boil and reduce heat to low. Simmer peppers for 10 minutes.

7. Transfer the pepper to a jar of garlic. If the pepper is long enough, it can be bent or folded in half. Pour all of the flavored olive oil into a jar.

   Transfer the pepper to a jar of garlic. If the pepper is long enough, it can be bent or folded in half. Pour all the flavored olive oil into a jar

8. Clog the bank. After cooling in air, put the pepper in oil in the refrigerator.