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postheadericon Sos de ardei iute

 

sos ardei iute

Am cautat mereu o reteta care sa semene macar un pic cu celebrul sos Tabasco. Ei bine retetea mea de sos de ardei iute nu doar ca seamana cu Tabasco sauce dar mie imi place chiar mai mult. E un sos usor sarat, picant, dens si cremos, putin acrisor,  si merge cu aproape orice mancare, mai ales daca esti fan ardei iute.

Ai mei il toarna in ciorba, peste sarmale, pe paine cu salata de vinete, in tocanite, pe pizza, paste si multe altele.

Daca-l preparati si-l “imbracati” frumos intr-o sticla cu eticheta si panglica il puteti chiar face cadou celor dragi:)

Ingrediente:

1 kg ardei iuti rosii proaspeti

200 ml otet de mere (otetul din vin e prea acru)

12 catei usturoi

2 linguri cu varf de sare

1 lingura cu varf de zahar

Mod de preparare:

Spalati bine ardeii iuti si indepartati-i pe cei stricati pentru ca altfel vor altera sosul .

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Pregatiti-va de operatie si puneti-va manusile chirurgicale. Nu glumesc! Daca va incapatanati sa curatati ardeii iuti cu mainile goale s-ar putea sa sariti in sus toata ziua pentru ca va iau mainile foc :)

Imi aduc aminte cand ne punea mama, pe mine si pe sora mea, sa curatam gogosari pentru zacusca si nici prin gand nu ne trecea c-ar putea fi iuti cativa dintre ei (uneori majoritatea) si apoi mai ca plangeam de ciuda ca ne ardeau mainile de mama focului si ne juram ca la anu’ nu mai repetam experienta! Bineinteles ca la anu’ o faceam din nou dar mai gustam din ei ca sa stim macar care dintre ei e criminalul :) :)

Deci ne-am inteles: nu faceti pe vitejii si ascultati-ma pe mine ca-s patita :)

Curatati-i temeinic de samburi si de vinisoare daca nu vreti sa va arda gura prea tare cand mancati sosul. Mie-mi place picant dar nu exagerat asa ca las doar pulpa ardeilor, de obicei, scot semintele si vinisoarele.

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Apoi taiati ardeii in 3-4 ca sa fie mai usor de mixat dupa ce fierbem sosul.

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Adaugati sarea, zaharul, cateii de usturoi curatati si turnati otetul.

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Puneti ardeii la foc mediu intr-o cratita incapatoare, acoperita cu capac si lasati cam 10 min dupa ce incepe sa fiarba. Este suficient pentru a inmuia ardeii si pentru a-i putea marunti asa cum trebuie. Folositi mixerul vertical metalic, cu cutite ca sa transformati ardeii intr-un sos fin. Daca nu aveti mixer vertical, asteptati pana se racesc si abia apoi tocati-i in vasul blenderului cu cutite, care de obicei nu este rezistent la caldura. Daca nici asa ceva nu aveti, atunci solutia este sa dati de la inceput ardeii prin masina de tocat.

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DSC01313Turnati sosul cald in sticle sterilizate (tot caldute) si puneti capacele. Eu folosesc sticle goale de Santal, Prigat sau Tedi.

Au iesit cam 3 sticle de 250 ml, deci in total 750 ml de produs finit dintr-un kg de materie prima :)

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Lasati la racit si apoi puneti sticlele la frigider si dati-le ragaz vreo 6 zile ca sa se definitiveze aromele.

sos rosu iute

Sosul rezista foarte bine la frigider, pana la 4 luni, desi este fiert foarte putin. Se stie ca ardeiul iute are proprietati antibacteriene.

Apropo de asta imi povestea tata ca bunicul, Dumnezeu sa-l ierte, folosea apa de pe ardei iute ca sa stropeasca fasolea verde din gradina impotriva daunatorilor. Era o solutie simpla, eficienta si pe deasupra si mai era si bio. Sunt curioasa pentru ce altceva mai e buna solutia asta..

sos iute

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