Bell pepper in sweet and sour marinade. Sweet and sour hot pepper Bell pepper in sweet and sour sauce

reasontoseason.com

Ingredients:

50 g chili pepper;
3 cloves of garlic;
1 tablespoon ;
1 teaspoon starch;
1 tablespoon wine or apple cider vinegar;
1 teaspoon sugar;
a pinch of salt.

Preparation

Grind the garlic and chili pepper in a blender. Place the resulting mixture in a saucepan, add vinegar, oil, salt and sugar and place on low heat.

As soon as the sauce starts to boil, add starch. Immediately after boiling, remove the pan from the stove and set aside to cool.

The starch makes the sauce quite thick. If you want to make it thinner, just omit this ingredient.

In a clean, airtight container, the sauce can be stored in the refrigerator for about a week.

chilipeppermadness.com

Ingredients:

450 g very hot chili peppers without stems;
4 cloves of garlic;
12 large basil leaves;
1 glass of vinegar;
1 teaspoon salt.

Preparation

Preheat the oven to 200°C. Place chili peppers and unpeeled garlic cloves on a baking sheet. Place the vegetables in the oven for 15–20 minutes. Wait for the skin of the peppers to wrinkle a little, but not burn.

Grind the pepper and peeled garlic in a food processor. Add basil leaves and grind the mixture again. When the vegetables are well pureed, pour in the vinegar.

Finally add salt and stir the sauce. Strain it and pour it into sterilized bottles. In them it can be stored in the refrigerator for 1-2 weeks.

Be careful: this sauce is really hot!

pixabay.com

Ingredients:

200–250 g coarsely chopped apricots (pitted);
2 jalapeno peppers;
1 large Thai chili pepper;
1 red chili pepper;
2 cups apple cider vinegar;
1 cup light brown sugar;
2 bay leaves;
salt - to taste.

Preparation

Chop all the hot peppers along with their seeds, except for one jalapeno pepper: you must first peel it from the seeds and then chop it.

In a medium saucepan, combine apple cider vinegar and brown sugar and bring mixture to a boil until sugar dissolves. Add the apricots, all the chopped peppers, bay leaves and simmer the sauce over moderate heat until the apricots are soft. This will take about 5 minutes.

Let the sauce cool, then remove the bay leaf and transfer the mixture to a blender. Grind until smooth, add salt and pour into sterilized jars or bottles.

This sauce can be stored in the refrigerator for a month. It is best served with or used for cooking.

bustle.com

Ingredients:

2 small red chili peppers;
2 regular red peppers;
2 cloves of garlic;
1 shallot;
400 g chopped tomatoes with juice;
100 g brown sugar;
3 tablespoons sherry vinegar.

Preparation

Peel the pepper from seeds and chop. Chop the onion and garlic. Place these ingredients in a food processor, add the tomatoes and blend until smooth.

Transfer the puree to a stainless steel saucepan, add sugar and vinegar and bring to a boil, stirring occasionally.

Once boiling, reduce the heat to low and simmer the sauce for 40-60 minutes until it thickens. Don't forget to stir, especially towards the end of cooking.

Pour the finished sauce into sterilized jars and cool. In this form it can be stored in the refrigerator for two weeks.

pixabay.com

Ingredients:

200–250 g red jalapeno pepper;
1 clove of garlic;
¹⁄₂ glass of fresh lime juice;
¼ glass of water;
2 tablespoons salt.

Preparation

Coarsely chop the pepper and place in a blender along with the rest of the ingredients. Mix everything until smooth. Transfer the finished sauce to an airtight container.

This sauce is ideal for roast beef. It can be stored in the refrigerator for about a week.

pixabay.com

Ingredients:

6 medium jalapeno peppers;
4 sprigs of cilantro;
2 green onions;
2 cloves of garlic;
¹⁄₂ glass of white vinegar;
2 tablespoons sugar;
1 tablespoon fresh lime juice;
1 teaspoon salt.

Preparation

Chop the jalapeno, cilantro, onion and garlic. Place them in a blender, add all other ingredients and blend until smooth. Voila - the sauce is ready.

It can be added to meats, used as a marinade for poultry, or in tacos. The sauce can be stored in the refrigerator for up to two weeks.

sistacafe.com

Ingredients:

1 teaspoon chili powder;
6 cloves of garlic;
100 ml apple cider vinegar;
100 g sugar;
¹⁄₄ teaspoon salt.

Preparation

Pour the vinegar into the pan and bring it to a boil. Add sugar, salt and cook over low heat for 5 minutes.

Remove the pan from the heat and add the minced garlic and chili powder. Cool the sauce to room temperature.

This option goes well with grilled chicken, rice and many Thai dishes. It can be stored in the refrigerator for no more than a week.

tandapagar.com

Ingredients:

5 tablespoons of soy sauce;
1 tablespoon rice wine;
2–3 cloves of garlic;
10 g ginger root;
1 tablespoon rice vinegar;
20 g cilantro;
1 tablespoon of tomato paste.

Preparation

Chop the garlic and cilantro, grate the ginger. Combine these ingredients and add soy sauce, wine and vinegar to them. Mix thoroughly. At the end, add tomato paste and mix again.

This sauce goes great with fish: it can be served with a finished dish or added during cooking.

It is best to eat the sauce immediately or pour into a clean, airtight container and store in the refrigerator for about a week.

pixabay.com

Ingredients:

2 tablespoons rapeseed oil;
1 medium red onion;
¾ cup coarsely chopped fresh ginger;
¾ cup light brown sugar;
1¹⁄₄ cups ketchup;
¹⁄₄ cup chili bean sauce (toban djan);
1 glass of water.

Preparation

Heat the oil in a saucepan. Add thinly sliced onion and cook over medium heat until lightly browned (about 4 minutes). Add ginger, reduce heat and simmer for 3 minutes until softened.

Place sugar, ketchup and bean sauce in a saucepan. Simmer over low heat for about 5 minutes until thickened.

Transfer the mixture to a blender, add half a glass of water and blend until smooth. Then add the remaining water and stir again.

Transfer the sauce back to the pan and simmer over low heat for another 3 minutes. Then pour it into a clean bowl and put it in the refrigerator to cool.

This amount of sauce is enough for about 2 kg of ready-made. It is not recommended to store it for more than a day.

gotovim-doma.ru

Ingredients

For dry adjika:

300 g hot red pepper;
2 tablespoons coriander;
1 tablespoon khmeli-suneli;
1 tablespoon dill seeds;
sea salt.

For the sauce:

4 kg of tomato puree;
2 kg of sweet pepper;
2 hot peppers;
2 bunches of cilantro;
1 bunch of marjoram;
1 bunch of basil;
1 bunch of parsley;
6–8 heads of garlic;
6–10 teaspoons of adjika;
200 ml vinegar;
¹⁄₄ teaspoon ground black pepper;
4 tablespoons khmeli-suneli;
salt - to taste.

Preparation

First you need to prepare dry adjika. Peel the dried red pepper from stalks and seeds in advance (preferably 1-2 weeks in advance) and grind in a meat grinder or food processor.

Sift the coriander so that no husks or other debris remain. Grind it into powder in a mortar.

Grind the dill seeds until the oil releases and also grind in a mortar. Mix crushed pepper with coriander and dill seeds. Add suneli hops and salt. On average, for every 200–400 g of adjika, about 1 teaspoon of salt is used. Pour the prepared dry adjika into an airtight container.

Now you can move on to preparing the satsebeli sauce. Wash and peel all vegetables and herbs. Grind pepper and garlic in a meat grinder or food processor.

Grind the tomatoes, drain the juice and boil the pulp until thick. Measure out the required amount of tomato puree (4 kg) and, continuing to cook, add pepper and garlic to it. Stir.

Add all the spices, adjika, salt and some vinegar to the mixture. When all the components of the sauce are combined into one bouquet, remove it from the stove and pour into sterile liter jars. Add a spoonful of vinegar to each and twist for long-term storage.

Do you have a favorite hot sauce? Share the recipe in the comments!

Thailand is one of the most popular holiday destinations among Russian tourists, and everyone who visits it is usually delighted with the local cuisine. Thai chicken in sweet and sour sauce is one of those recipes that many travelers, upon returning to their homeland, try to repeat at home. We will teach you how to cook this wonderful dish, the taste of which pleasantly combines spiciness, sweetness and slight sourness.

Thai and Chinese sweet and sour chicken: what are the differences

Initially, the recipe for cooking chicken in such an unusual sauce appeared in China. But enterprising Thais have learned to make this dish their own way.

In fact, the differences in these two variations are minimal: the Chinese sauce contains bamboo shoots, while the Thai method replaces them with oyster sauce.

There are also slight differences in spices: while in China they prefer ginger, sesame and cane sugar, in Thai cuisine cooks often make do with regular sugar and chili pepper.

Thai chicken in sweet and sour sauce, step by step recipe

Ingredients

— 300 g + -
- 2 pcs. + -
- 1 PC. + -
- 1 PC. + -
Canned pineapple— 2-3 washers + -
- 1 PC. + -
— 0.5 pcs. + -
Green onion - 1 bunch + -
- 3 cloves + -
Soy sauce - 1 tbsp. + -
Oyster sauce - 3 tbsp. + -
Tomato ketchup - 3 tbsp. + -
- 1 tbsp. + -
- 1 tbsp. + -
— 40 g + -
— 15 ml + -
- taste + -
Potato starch- 1 tsp. + -
- 2 tbsp. + -

How to cook chicken in sweet and sour sauce in Thai style

The process of preparing poultry according to a Thai recipe cannot be called complicated. Cutting vegetables takes the longest. But let's figure it out step by step.

Step 1: Prepare the products

Cut the chicken into medium pieces approximately 2 x 2 centimeters.
Peel the bell pepper from seeds and cut into large strips.
Peel the carrots and cut into slices.
We also cut the fresh cucumber into circles or semicircles - as you like.
We cut the tomato into slices and remove the seeds from them, since excess moisture is not needed in this dish.
If your chili pepper is fresh, then cut off a small piece from it and chop it finely. If the chili is ground, skip this step.
Chop the onions, green onions and garlic coarsely.
If our pineapple is fresh, we peel it, remove the hard middle and cut it into large cubes. If canned, just cut into cubes.

Step 2: Prepare Thai sauce for chicken

In a bowl or deep plate, mix soy and oyster sauces.
Add vinegar, ketchup and sugar to them.
Mix everything thoroughly and set aside for now.

Step 3: Cooking Thai Chicken

Dip the chopped chicken fillet in flour and place in a frying pan heated with vegetable oil.
Fry the chicken for two to three minutes without stirring! This is an important point, since the peculiarity of this dish is that the chicken is fried differently on both sides.
Now quickly turn the chicken pieces over, fry them for literally 10-15 seconds and remove them from the pan onto a plate.
If your oil is not too burnt, you can continue cooking in it, or change it to fresh one. If we change the oil, we need to wait until it warms up; if not, we continue cooking.
The next step is to add garlic and chili peppers to the pan and fry them for 10-15 seconds.
Add pineapple, cucumber and carrots to the pan. Fry for about a minute, stirring constantly.
Add chicken, onions and bell peppers to the vegetables with spices, and then immediately pour in the pre-prepared sauce. Fry for another minute.
Add the tomatoes to the pan and, while they are frying (30 seconds), quickly mix cold water with potato starch in any container.
Immediately pour the starch-water mixture into the pan - it will give the finished dish a beautiful “glossy” look. Mix.
Add green onions, stir again and after a minute remove the dish from the pan.

Delicious Thai chicken in sweet and sour sauce is ready!

You can serve it with a side dish of boiled rice. And if you have cashew nuts, you can sprinkle them on top of the dish - this will give it beauty and piquancy.

It turns out very tasty, and looks just like the best Thai restaurant!

Pickled bell peppers are a wonderful appetizer that is perfect for various porridges, as an addition to the main dish, for example, mashed or boiled potatoes, and can be served as a side dish for fish and meat dishes. Pieces of multi-colored vegetables in a sweet and sour marinade will be appropriate on both an everyday table and a festive one. To prepare a healthy, bright and tasty preparation for the winter, a minimum of time, ingredients and costs are required.

Classic bell pepper in sweet and sour marinade

For preparation you will need:

bell pepper - 5 kg;
water - 900 ml;
sunflower oil - 170 ml;
sugar - 350 g;
salt - 85 g (without slide 3 tbsp.);
table vinegar 9% - 300 ml;
honey - 3 tbsp. l.

Before pickling, bell peppers must be carefully inspected and whole vegetables, without spoiled areas, must be selected. If any defects are found, remove them. To give the appetizer a festive look and color, you can take multi-colored peppers.

Recipe:

The pepper must be cut into 2-4 parts, remove the seeds, stem, membranes, and rinse well. You can cut vegetables into long bars, small cubes, medium-sized pieces, or you can leave large slices, where the whole vegetable is cut into 4-6 parts. It all depends on preferences and wishes.
To prepare the marinade, you need to mix all the ingredients and boil. Then add the prepared pepper in portions and cook for 7-10 minutes until the pieces become soft. If household members like crispy preparations, then the cooking time can be reduced. You also need to remember that the cooking time depends on the vegetable itself and the size of the cut - large cubes, meaty and thick walls of pepper require increased cooking time.
It is advisable to take jars with a volume of 0.5 liters (the consumption of pepper per container is approximately 800 g). They must be thoroughly washed and sterilized. Then place the peppers from the pan with the sweet and sour marinade into still hot jars. The pieces should be compacted well, add marinade until the container is full if necessary. Roll up the jars with lids, turn them upside down, wrap them in a warm blanket or towel and leave the jars until they cool completely.

This amount of ingredients will yield 7 jars of 0.5 liters of pickled bell pepper. A healthy and tasty preparation for the winter is ready!