Spicy – the magic “pill” for sleep

Hot peppers warm and relax the nerves, help sleep come faster.

Cracked, raw, dried or pickled, the mere mention of them whets the appetite of chili lovers.

STANDART offers you 4 easy recipes to always have this spicy food supplement on hand

Fried in a jar

Products: hot peppers – 3 kilograms, salt – 150 grams, wine vinegar – 1 liter, sugar – 1 teaspoon, water – 500 ml, oil – for frying

Preparation: Clean and wash the chillies. Dry them and fry them in a little heated oil.

While the scallops are frying, you prepare the marinade.

Mix the water with the salt, sugar and vinegar, stir well over moderate heat until the mixture is homogeneous. Arrange the fried chickpeas and clean and dry jars, pour them with the already cooled marinade.

Close well with the caps and sterilize for 5-10 minutes after boiling the water.

Everyone loves sweets

Products: 750 g of sweet, fleshy red peppers (the specified weight is for peppers cleaned from the stems and testicles), 250 g hot red peppers (cleaned from the seeds and stems), 2 cloves of garlic, 100 ml of apple cider vinegar (do not replace it with wine ), 500 g of sugar, 1 teaspoon of salt.

Preparation: sweet and hot peppers cleaned of testicles are cut. Put them in a blender or chopper and grind them well. You pour them into a pot and add the sugar.

Stir and put on the stove. At first (until the sugar melts) heat on a moderate temperature. Once the sugar has melted, you can turn up the heat, stirring frequently. Skim off the foam that forms.

Once the mixture starts to thicken, add the salt, apple cider vinegar and crushed garlic cloves. Continue to boil the jam to your desired thickness. Cook over low heat, stirring frequently with a long-handled spoon.

The finished hot pepper jam is poured hot into preheated screw-top jars. The jars are turned upside down and left to cool.

Preparing this spicy temptation is not laborious and does not take much time. The taste is unique. The specified products yield 2 jars of 265 g, 1 jar of 210 g and 2 jars of 100 g. The quantity is quite decent for the specified products.

Appetizer with chorbaji chushlets

Products: 7.5 kg of tomatoes, 2 kg of Chorbaji peppers, 1 tsp. oil (200 ml), tsp. wine vinegar, 1 tsp. granulated sugar, 1/2 tsp. salt, 1 bunch of parsley, 4 cloves of garlic, 2 pcs. Chilies

Preparation: Grate the tomatoes on a large grater and put them to cook in a deep pot. Boil until the liquid evaporates, as it begins to thicken, stir constantly.

Meanwhile, prepare the marinade from the oil, vinegar, sugar and salt in a pot and put it on a separate stove. After it boils, put two handfuls of pre-washed Chorbaji peppers into the marinade (the stems can be cut off if desired) and cook until they change color. You take them out in a separate container and continue like this until all the peppers have gone through the procedure. Add the rest of the marinade to the thickened tomatoes and stir continuously. Cut the garlic into thin slices and add to the tomatoes. After it thickens (about 20 minutes), add the peppers and finely chopped parsley and continue to stir. Boil for another 15 minutes and remove from heat. Taste to see if it needs additional salt and sugar and add as needed. If the bell peppers are hot, you don’t need to add the hot peppers, but if they are not, add finely chopped hot peppers when adding the bell peppers to the tomatoes. Pour the finished mixture into jars and sterilize for 15 minutes.

Chili olive oil

Products: 1 liter of olive oil (cold pressed), 50 grams of dried chili flakes

Preparation: Olive oil is heated to 50 degrees and divided into two parts. It is poured into suitable bottles with a wider neck and a good closure.

Crack the dried chili lightly on a hot stove (enough to get dark but not burnt spots on the chilies). After which they are also divided into two equal parts and dipped in the warm olive oil. A sprig of rosemary can be added if desired. The ingredients thus combined are allowed to rest for at least 1 week to combine the flavors. After this period, the olive oil is ready for flavoring appetizers, salads, meat dishes and pasta.