Hoje em dia tudo existe no supermercado mas eu sou fã do conceito homemade porque torna os pratos mais saborosos e mais saudáveis, com a vantagem de os tornar mais económicos. Esta receita é super fácil e útil para usar em temperos.
Ingredientes
12 malaguetas
100 ml azeite
4 alhos com casca
sal qb
12 malaguetas
100 ml azeite
4 alhos com casca
sal qb
Preparação
1. Lavar bem as malaguetas e retirar o pé.
2. Cortar algumas malaguetas em metade e deixar as restantes inteiras (pode cortar mais quantidades de malagueta se preferir mais picante).
3. Colocar dentro de um frasco de vidro esterilizado malaguetas, alho e sal.
4. Cobrir com azeite.
5. Tapar muito bem o frasco e deixar à temperatura ambiente cerca de 3 semanas.
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Nowadays everything is available at the supermarkets. However I'm a fan of the homemade concept as I think it makes food much more delicious and healthier and at the end cheaper. This is an easy and useful recipe to use for seasoning.
Ingredients
12 red chillies
100ml olive oil
4 garlics cloves with skin on
salt (as much as needed)
Method
1. Wash the red chillies very well and slice the tops off.
2. Cut some red chillies in half lengthways and leave the others (you can cut more but the smaller the chilli, the hotter it will be).
3. Place the chilli, garlic and salt into a sterilised jar.
4. Cover with the olive oil.
5. Close the jar and reserve at air temperature for 3 weeks.
100ml olive oil
4 garlics cloves with skin on
salt (as much as needed)
Method
1. Wash the red chillies very well and slice the tops off.
2. Cut some red chillies in half lengthways and leave the others (you can cut more but the smaller the chilli, the hotter it will be).
3. Place the chilli, garlic and salt into a sterilised jar.
4. Cover with the olive oil.
5. Close the jar and reserve at air temperature for 3 weeks.
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