Salted chili peppers (paste)

Salted chili peppers (paste)

Category: Blanks

Kitchen: chinese

Ingredients
Chili pepper fresh	500 grams
Coarse salt	75 gram

Cooking method

• In the original, the chili pepper must be completely salted with the seeds. But, I thought it would be too hot for me, so I softened the bitterness by removing the seeds and membranes inside.
• I bought red chili peppers, 10-15 cm in length. And choose peppers that are dense, with thick, fleshy walls.
• Peel the red chili pepper from seeds, partitions inside, cut off the tails, cut in half. Rinse quickly under water.
• 
• Spread the peppers on a baking sheet, and dry in the oven or dryer, about 30 minutes, just to remove moisture-raw water from the peppers, which can cause the peppers to mold later.
• 
• Put the peppers in a bowl, mix with coarse salt. Put the peppers in a jar, sprinkle with a little salt on top, compact the peppers with a crush, so that they begin to give the juice faster.
• 
• Close the lid and put in a cool dark place for pickling.
• Do not drain the resulting liquid! The pepper will become salted in the liquid that accumulates in the jar. There is no need to add water either!
• Salting time 15 days.
• 
• Now you need to turn the peppers into a paste. I put the blender leg right in the jar and crush the peppers into a smooth paste.
• Salted chili paste is ready!
• 
• Transfer the pasta to jars, pour oil on top, close the lids and put it in the refrigerator for storage.
• 
• 
• I don’t even remember the last time I ate homemade bacon! And here ... having tasted the pasta on a piece of bread ... WOW! I galloped to the freezer for bacon-bacon ... and in the fridge there were pink tomatoes of new pickling
• GOD! Gourmet food!
• 

Note

The recipe commentary says: "Ready-made salted chili peppers can be stored safely for several months".
These peppers can be used to add flavor and pungency to almost any dish.

I assure you, this chili paste will not last long and will be eaten very quickly!
Pungency in moderation, very tasty! Cook salty chili peppers, cook - you won't regret it!
But if you want something hotter, you can make a chili paste along with the seeds.

Bon appetit, everyone!

Recipe from the book "Real Chinese Cuisine" by Dmitry Zhuravlev.

I wonder how much, in principle, it can be stored? And, perhaps, it can be frozen? Or does it somehow affect the taste? In general, I will make a small sample jar.
You can probably make a green one the same way?
And then in a cream bowl in the form of yin-yang put

[Admin]

Admin, Tanyusha, almost choked on her tongue from the last photo, let me snatch a piece
An interesting recipe, I must try, my very spicy love, took it to, I'll go for pepper ... ..

[Admin]

Admin, Tanyusha, almost choked on her tongue from the last photo, let me snatch a piece

Ksyusha, there is nothing to snatch Itself yesterday "choked" while preparing this still life And to be honest, I ate this pasta yesterday, I went on a hunt soooo well Today and then I'll take a break

For those who love strong adjika, it will be just right to taste

Natashamaybe green chili peppers can be made, which is worse - if only the color of the paste changes
It seems to me that you can freeze the pasta, because it is already salty.
The photo shows two jars, which took about 600 grams of net weight of chili peppers, already processed.

Thank you so much for the recipe, now I know where to put my abnormal crop of peppers), half a kilo is already being dried in the oven, there are three kilograms in the basket, I think it can turn everything into paste?

author Dmitry Zhuravlev.

ABOUT! I went to his master classes for about a year every week. Divine they have a company of craftsmen there, and they can be trusted 100%
I'll take it to your bookmarks. For now, I need to buy a book, but I will be glad if here we have some of his already tested recipes.

[Tanyusha]

I think it can turn everything into a paste?

Tanyusha, if you like adjika, then do not hesitate, salt all the peppers. Pasta can be used everywhere: from "bread" to spreading meat for pickling, and stewing - it will fit everywhere

[Ira]

ABOUT! I went to his master classes for about a year every week. They have a divine company of craftsmen there, and they can be trusted 100%
I'll take it to your bookmarks. For now, it’s necessary to buy a book, but I’ll be glad if here we have some of his already tested recipes.

Ira, I liked the book in terms of content, the material is well presented whenever possible, there are many different explanations - which pleases
I went to his LJ, there are book recipes.
So far, I liked what I cooked according to his recipes. If possible, I will also post on the forum So far, I have prepared the necessary oil and chili paste for recipes, they are included in his recipes

Well, here we go again. And there is nothing you can do about it, I love spicy food. Thanks for the recipe

[Zachary]

Zachary, I'm just sure that you will like the pasta and will definitely come in handy in your kitchen DELICIOUS!

FOR HEALTH!

Tanya, tell me, please, should the peppers wander like that? Or is there a lot of salt, and they will be very salty? Are there any visual signs that the peppers are salted? Put salt 2 days ago. And also, they have become very condensed, and a void has formed in the jar. Can I put some more pepper on top?

The peppers have enough salt, so they don't ferment, the environment is like that.
I immediately and then later, compacted the peppers with a wooden crush so that there were no voids. The peppers stood very well
Then, when I took them out of the jar for testing, they were very soft, easily scraped off the skin with a knife.

I would not add pepper to the jar, the process itself will be disrupted, and the raw peppers will mix with the already salted ones, the top peppers will not be salted.
The pasta is very tasty, so it is better to put in another jar for pickling.

Pasta for those who love spicy pepper, for bread

Yesterday I smeared chicken thighs with pasta, set them to marinate overnight - let's see what happens

[Admin]

Admin, Thank you. In general, I will wait until they are salted.

[beautiful and tasty crust]

Yesterday I marinated chicken thighs and added 1 tbsp. l. salted pepper paste (salt, vegetable oil droplet, Provencal dry herbs, chili pepper paste).



today strung chicken on skewers



and baked in the oven, the excess fat flowed down onto the tray. When the chicken was already ready, covered the crust on top with sweet and sour apple jam (dilute a little jam with a little water). It tasted very tasty!



In general, you could even add a couple of tbsp. l. pepper paste, the taste is great.

Another option is possible beautiful and tasty crust.
In a bowl, stir the pepper paste and apple jam, dilute with a drop of water, and with this marinade cover with a brush, like glaze, the bird's crust just before the end of baking, let it brown.
Amazingly delicious! And beautiful!

[Admin]

Admin, Tanya, at what temperature to dry peppers and where to store these 15 days, in the refrigerator? Otherwise it's cold on the balcony now.
Thanks for the recipe! As always, great photos, immediately the appetite appears.

You don't need to dry the peppers! You just need to remove excess water from them after washing. This can be done simply by leaving them on the table for a while. We need raw peppers, not boiled and baked peppers. I dried for speed in the dryer for 45-50 * for about 30 minutes.

After salting, keep the pepper in the cold, refrigerator, balcony. When warm, the pepper can turn sour, but this is not necessary.

THANK YOU! And what an appetite will show when the pasta is ready!

And what an appetite will show when the pasta is ready!

I represent! I went to do it.

I bought a pack of pepper, although I got it all cleaned up.But still I defeated him. Thanks for the recipe.
With black bread under the borscht is what you need.

[Zachary]

Zachary, FOR HEALTH!
Jars as for an exhibition And if you also rub the little cherny with garlic ... and then grease it with pepper ... a super additive to borscht will be

In addition to sneezing, my throat also grabbed, while I separated the seeds, the benefit of my pepper is a small weight and not bags

tell me, why do you need to salt for so long) can't you immediately punch the peppers and salt with a blender?

Recipe from the book "Real Chinese Cuisine" by Dmitry Zhuravlev. I followed the recipe and the author's recommendations.

If you analyze it yourself, then during a long pickling, a phase begins, something similar to the fermentation of vegetables, but with a high salt content.
Peppers are salty - but not just salty, but deliciously salty, pleasant to the taste.
If you cook pasta without fermentation, the pasta is simply salty with the taste of raw pepper.

If you are not convinced, try to salt the peppers yourself in two versions: just break through fresh peppers with salt and use immediately, and seasoned salted peppers. The difference in taste will be

The same thing happens with sweet pepper paste.

now it is clear, thank you tremendously for the information so useful for me))) and the truth is, the difference in taste will be like she thought about it

Admin, and the proportion of pepper to salt is already peeled 500 grams and 75 grams. salt or take 500 gr. unpeeled, clean and fall asleep 75 gr. salt?

[Vika]

Vika, of course, cleaned and prepared for salting - net weight.
Why lay the amount of salt on waste, then the amount of salt on the net weight will increase

Thank you Admin! I just read the recipe and it was recommended to make peppers with seeds, so I thought that the proportions are given for unpeeled. And I decided to clarify.

And if you continue to read and see the pictures ...
About peppers entirely, I write "In the original ...", which means according to the author's recipe. And I have peeled peppers from seeds, which means that the recipe is already my own, with recalculation

And, Semyon Semyonitch, with recalculation, Admin, understood. I read the recipe more than once.
PS Admin in our city there are cars with the inscription: Bread, bakery products, buns, cakes. Manufacturer bakery "Admin". My daughter and I saw it, laughed, my daughter offered to take a picture and send it to you.

Aha! Famous!
Yes, it would be nice to see a photo

Tatyana, today I put the peppers on salting. But with seeds, my husband is constantly spicy, so my pasta will be hot! Our whole family love spicy food. So far I've made it for 500g of peppers, we'll try it, and then I'll do it again, peppers have just started to be sold in large quantities per kg, not pieces. Thank you, I cook for the first time using this technology, the taste is very interesting. All the best to you and thank you later.

[Natasha]

Natasha, to your health! Save your husband, don't burn him from the inside
The pasta is very tasty, does not taste raw, because it has been fermented

Tatyana, my pasta is ready, we tried it and I hasten to say thank you! The taste is spicy and salty, but somehow deliciously unusual. They ate spreading on bread, but it was very bitter, but I did not remove all the seeds from the peppers, so I prepared a marinade for quails, which I also baked for the first time, mixing sour cream, mayonnaise and pasta, the taste of the meat is awesome, the crust is beautiful, ruddy, the meat is tender , the birds were marinated for 5 hours. I will definitely prepare more pasta, but I will still remove all the seeds so that I can just eat it with bread. Tanya, thank you, all the best to you!

[Natasha]

Natasha, to your health!

That's right, the taste will be different, more delicious - not raw peppers The peppers are fermented, kind of fermented, which is why the taste is different
And the seeds are a matter of taste, for those who like it hot. The next run is not so spicy.

I'm glad for you and your chicken marinade is wonderful!

Tanya, I used the pasta in marinades for quails (I wrote above), chicken (fried in a grill gas), meat (also fried in a grill gas), added to the fish batter, stewed cabbage, and today I am carcassing meat with vegetables in pots, there, too, 0.5 tsp. added. And the husband added to the homemade adjika to make it sharper. So pasta is very popular with our family, it also seems that the longer it costs, the brighter the taste and smell. The second portion is already salted, but now, without seeds, it is not so hot, and it will turn out more beautiful after beating. Tanya, thank you !! Let everything turn out for you and your family in an amicable way!

[Natasha]

Natasha, thanks for the kind words and wishes
I am very pleased that I was pleased with the pasta and taste, especially for the man in the house, this is more in their part

Yes, the pasta must ripen and stand, it will be tastier

Tatyana, made a pasta according to this recipe, it turned out very tasty, thanks!

[Lenochka]

Lenochka, cook for health!

And I'll run here.
Tanya, this is something with something! I don't eat spicy food at all, but I spread this pasta on bread with such a good layer. What kind of smearing of meat, etc., I cannot treat this paste so wastefully)))) We use it exclusively with lard

[Zhenya]

Zhenya to your health!
Eh, you will have to plant the entire area under the plum trees with peppers, so as not to skimp with the use of pasta

[Tanyush]

Tanyush, and for the second year I have been doing, apparently, the "Russian version". I didn't see your recipe, I did something similar, only with a baked apple in half. Chili + baked apple + salt + sugar. Well, very tasty. I usually make 3-4 liters, everything is eaten until spring. In the evening I can insert a picture, now at work.

[Lina]

Lina, I am very interested in your version of the pepper - I beg you to give it - or even better, put it in the author's recipe, after all, they differ in preparation

Antonovka and I have such a recipe, it turned out very tasty, especially for those who are not friends with chili peppers
Unfortunately, and I fell into this category, I do not always unambiguously perceive chili peppers - but I cook constantly and I like it to taste

Chili pepper jam with Antonovka (Admin)

[Tanyush]

Tanyush, I didn't have pictures of the process, that's just the result.


Therefore, a complete recipe will not work. But I can just describe it. I take any apples, twice as much as peppers by weight. Pepper and apples are pitted, cut randomly, put everything in a microwave container, cook at full power for 10 minutes, stir for another 8 minutes, stir for another 7 minutes, add salt + sugar + olive oil + apple cider vinegar in a ratio of about 1: 2: 3: 3, freshly chopped basil and ground star anise. I blend everything and warm it up for another 4 minutes at full power. I put it in sterilized jars, sterilize it in the microwave and close it. Leave it to cool under the blanket. Basil and star anise can be omitted, but I am a "girl with peppercorns", so I love very aromatic spices. It turns out a thick, rich, aromatic sweet and sour hot sauce.

[Lina]

Lina, thank you very much! A very interesting sauce will turn out
I'm writing to my mind, now until next year, now the plan is overfulfilled

Oh, Tanyusha, how could I not have seen this recipe before ..
I wanted to repeat Korean pepper paste, I used to buy from a Korean woman, and she suddenly disappeared ... everyone else there makes a paste from powdered chili, and her freshly fermented one, both in taste and in color, I liked soooo ...
I decided to try it myself and everything by eye ... a little true, only 1 kg per sample, but now it's been 3 days, and I realized that I did something wrong ... And how to fix it
In general, in order, my jambs:
- I did not dry it in the oven (I removed the seeds), there is a lot of liquid, I have already drained it, but half the pepper is still in the juice
- put salt again "on the eye" and, it seems, a lot - sprinkled each layer

So I'm thinking: maybe rinse it out of salt, otherwise what kind of fermentation can start?
But you can't leave it dry either ... make some slightly salted brine?
Tanya, maybe you can tell me

[Ira]

Ira, fermented peppers taste better. No raw peppery taste or smell.

Here, see my description of the process itself:

Put the peppers in a bowl, mix with coarse salt. Put the peppers in a jar, sprinkle with a little salt on top, compact the peppers with a crush, so that they begin to give the juice faster.



Close the lid and place in a cool dark place for pickling.
Do not drain the resulting liquid! The pepper will become salted in the liquid that accumulates in the jar. There is no need to add water either!
Salting time 15 days.



Pay attention, in the photo the peppers are not completely covered with juice. Steamed juice, see below the pepper level.
But, the pepper took all the salt and fermented.

And there was enough liquid for the paste, it turned out thick after beating, as it should.

Compare your process with mine in the photo, if about the same, then let it ferment to the end.
You do not need to rinse, do not disturb the atmosphere inside. And taste the salt - pasta. If you oversalt, you will consider it next time. I got enough salt, okay.

So I wanted to portray this tasty treat myself. But there were still questions about the recipe, because in the source (the book "Real Chinese Cuisine", by Dmitry Zhuravlev), everything is described too succinctly, and rather overview than recipe ...

1. After fermentation, before grinding with a mixer, is it necessary to remove the hard shell of the pepper (well, there, for example, scrape the core off the skin with a knife, or rub through a fine sieve)? The consistency of the pasta, as I understand it, is delicate, and, probably, it will be unpleasant if a hard skin starts to fall on the tooth ...
2. Two weeks of salting ... Hm ... If we are talking about fermentation, which is a fermentation process, or fermentation, then at different temperatures a different degree of fermentation will be achieved. Is it necessary to achieve complete fermentation, that is, when the pepper has already ceased to ferment, and the process will calm down? Or is it not a matter of principle, and then let it be slowly "fermented" and good in a cool place (cellar, refrigerator)? 15 days in the recipe of the author of the book, at an unknown temperature - well, somehow it's completely indefinite ...

[Konstantin]

Konstantin, I do not know under what conditions the author of the recipe fermented the peppers and prepared the pasta.
I took his recipe as a basis, but proceeded from the conditions of my raw materials and my conditions, including the temperature in the kitchen.

I first cleaned the peppers from seeds, and membranes, partitions, even before fermentation, at the stage of preparing the pepper, which can be seen in the photo in the first post. I do not use seeds at all, because I have a reaction to its smell, even a gas mask does not help.

Salting can be 12 and 15 days. It depends on the temperature in the room where the pepper is salted. As with any other fermentation product (cabbage, eggplant, etc.)
In the cold, fermentation can take longer, and can even be stored in this form in the cold after fermentation. In this way, I previously fermented bitter peppers, both whole and cut, and the pepper was kept in this form in the refrigerator for a very long time, the whole winter, until I used it.

In this recipe, it is proposed to turn the fermented pepper into a paste, which is why fermentation was stopped and I ground it with a blender.

author Dmitry Zhuravlev

I went to his master classes for a year and a half
I think you can ask him different questions personally. Find it in the Culinary Responsibility Fellowship, there should be contacts.

[Admin]

Admin, Ikra, thanks a lot for the tips and advice!



The process has begun ... A kilo of peeled large hot peppers, without seeds and partitions, for 150 g of coarse salt. Then I'll work there and bamix ...

Two weeks will take a long time ...

Should I go, maybe take another kilogram ...?

And my 2 weeks have passed. I did an incomplete portion, about 300 ml of paste came out. And it didn't become sharp! In general, peppers this year come across low-sharp, that is, I bite the tip calmly, it does not burn. But I was still surprised that fermentation changed the taste so much. The sharpness remained quite light.
Tanya, thanks for another interesting piece

[Dasha]

Dasha, to your health!
Yes, fermentation changes the taste of the product, and for the better. No that raw pepper flavor