Hot peppers for soup
The hot pepper, bell pepper, and onion are the key ingredients of this delicious and aromatic recipe. We start by washing the vegetables well, ensuring they are clean and ready to be prepared. Then, we will chop them finely, using either a sharp knife or a food processor to achieve a uniform consistency. This step is important, as even chopping will help with better flavor integration. After the vegetables are chopped, we will add them to a large bowl. It's time to take care of the spices. We will add about 1/4 liter of vinegar, which will not only give a tangy taste to the dish but will also help preserve the vegetables. The vinegar can be white or wine, depending on preferences, but make sure it is of good quality. Then, we will add 2 tablespoons of salt, which will intensify the flavors and contribute to better preservation of the mixture. We mix the ingredients well, so the salt and vinegar distribute evenly. It is important to let the mixture rest for a few hours, ideally overnight, for the flavors to combine and intensify. This recipe does not require boiling, which keeps the vegetables' crunchy texture and gives them a remarkable freshness. After the resting time has passed, the dish is ready to be used. It can be served as a side dish alongside various meat or fish dishes, but also as a spicy salad to accompany a summer meal. Additionally, it can be used as a filling for sandwiches or tacos, adding an extra layer of flavor and character. This simple and quick recipe is perfect for adding a splash of color and taste to any meal. Moreover, it is versatile – you can adjust the amount of hot pepper according to personal preferences, making it spicier or milder. Experiment with different types of onion, such as red or green onion, to achieve varied flavors. Don’t forget to store the dish in an airtight container in the refrigerator to extend its shelf life. Enjoy every bite!
Ingredients
- 250 g hot peppers
- 6-7 onions
- 500 g bell peppers
- vinegar
- salt
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