- garlic - 1 piece (large head)
- black pepper - 1 st. spoon (ground)
- pepper red - 1 Art. spoon (ground)
- chili or cayenne - 1 st. spoon (ground)
- paprika - 2 Art. spoon (ground)
- coriander - 2 items. spoon (ground)
- chili pepper - 1 piece (fresh - if desired.)
- vegetable oil - 1 glass
Garlic must be cleaned and either squeezed into a garlic squeezer or cut very finely. If you decide to add fresh chilli (or a couple of pieces of cayenne pepper) to the seasoning, then work with it very carefully so that you do not rub your eyes. Pepper must be cut very thinly and finely. All the necessary spices put on a separate plate - you have to act quickly, and you need everything to be at hand. Vegetable oil is heated over medium heat. When it starts to boil, we pour out the garlic, mix it and let the garlic cook for 30-45 seconds. Then pour out all the dry spices and pepper into the pan, mix it quickly and turn off the gas immediately after seasoning. The resulting seasoning is still hot drained into a sterile jar. Done! You can ennoble any dish that lacks piquancy. The seasoning can be stored in the refrigerator for several months.
Servings: 20