Скачать с ютуб How to Make Homemade Pepper Paste? 🌶️ Paste Dip & Spread Recipe for Tortilla Chips and Bread! 🫓 в хорошем качестве

How to Make Homemade Pepper Paste? 🌶️ Paste Dip & Spread Recipe for Tortilla Chips and Bread! 🫓

Join us today as we unleash the flavors of homemade pepper paste! 🌶️ This delightful paste serves as an amazing dip and spread for your tortilla chips and bread! Curious about what magic can a classic pepper paste bring to your table? Let's experiment together with this exciting recipe. With easy-to-find ingredients, your crispy tortilla chips and warm bread are about to get a tasty upgrade! #HomemadePaste #Acuka #PepperPaste #HomemadePepperPaste CHECK OUT OUR ETSY SHOP: https://www.etsy.com/shop/Refikadan JOIN: https://www.youtube.com/channel/UCONn... SUBSCRIBE: https://bit.ly/38QQ03R ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Etsy Store for International Shopping: https://www.etsy.com/shop/Refikadan ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook: /refikaninmutfagi ►Instagram: /refikabirgul ►Twitter: /refikabirgul ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW 6 kg of red capia peppers, (any thick-fleshed pepper would do great like bell peppers) 8 red hot chilli peppers, (you can change the amount to your taste) 5 tablespoons of olive oil (extra for the jars) 2,5 tablespoons of salt • Halve the peppers and take the seeds out with a spoon. Try not to waste the flesh and use them all. • Boil the peppers for about 20-25 minutes until the skin becomes wrinkly and can be peeled of easily. • If you want a hot pepper paste, make a lengthwise cut on the chilli peppers and add them to the boiling water. • Take the peppers out and peel them if you can when they are cold. • Stuff all of the peppers in a clean kitchen cloth or bag and drain for a night. Put some weight on them to drain all the excess water • The next day grind the peppers with a meat grinder. You can use an automatic or manual one, both works great. Grinding also will help to peeling them but clean the grinder for a couple times to avoid the any blockage. • Transfer the paste to a wide pot and begin to cook. • Add the salt and olive oil. You can adjust the saltiness according to the amount or if the paste will be conserved or not. • While cooking, be sure the temperature is above 75 C (170 F). • At that time place the machine washed jars in the oven and set the temperature to 120 C (250 F) to sterilize and dry them. Boil the lids as well. • To conserve the paste for years, pour some olive oil to a jar and fill it with the paste. Push the paste down to take all the air bubbles out. • Flatten the surface and clean the edges with a paper towel. Cover the paste with olive oil to avoid its contact with air. • Lock the lids tightly and let it cool down. Your delicious, sun kissed pepper paste is at your service. Keep them in a dark and cool place. Keep the paste in the refrigerator after you open the lid. Refika’s Acuka Servings: 8 Difficulty: easy Prep time: 3 minutes Cooking time: - 10 tablespoons pepper paste (hot or sweet, It is all up to you) 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 tablespoon black peppercorns 4 handfuls walnuts 4 tablespoons olive oil Walnut size piece of ginger, grated 4-5 sprigs of za’atar thyme, chopped (alternatively you can use dried or fresh thyme but you may need to increase the amount) • Roast the cumin and coriander seeds for a couple of minutes in a pan. • Smash the peppercorns with using a pestle and mortar. • Add the roasted seeds and smash them as well. • Meanwhile roast the walnuts for a couple of minutes and chop roughly. • Mix the smashed seeds, walnuts, pepper paste, and the olive oil. • Peel the ginger with a teaspoon and grate it to the mixture. • Add the thyme and give it a mix. • Simple, yet amazingly delicious acuka is ready to enjoy as a spread, dip or meze. • You can put it in jars and cover with olive oil before lock the lid. This way you will be able to preserve it in refrigerator for weeks