The Spark appetizer got its name because of its cheerful red-orange color and burning taste. Mashed potatoes, abundantly flavored with hot pepper and garlic, are most often prepared from tomatoes, adding to them bell pepper, carrots, herbs and other ingredients.
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Seasoning "Spark": features of homemade blanks
Under the general name "Twinkle" there are a lot of seasoning options. They are united by several rules:
- mandatory component - hot chili pepper, fresh or in powder form;
- seasoning has a consistency of mashed potatoes;
- components are scrolled through a meat grinder or passed through a kitchen processor;
- the dominant taste is spicy-sweet, do not add too much salt and vinegar to the puree;
- the best preservative for snacks is table vinegar, the amount can be adjusted as desired;
- to make the appetizer beautiful and bright, it is better to use red vegetables;
- the proportions of salt and sugar can be changed to taste;
- seasoning, not cooked, is not stored for long, it is better to place it in the refrigerator;
- if canned food is prepared for the whole winter, it is better to boil the mashed potatoes and roll them into previously sterilized jars.
A “flame” made from tomatoes should not be too thin. It is preferable to use fleshy varieties with moderately juicy pulp. Before chopping, the tomatoes are freed from the skin, if there are a lot of seeds in the tomatoes, it is also better to remove them. Especially tasty seasoning is obtained from sweet or sour-sweet tomatoes with a pronounced aroma.
The calorie content of the snack is moderate and depends on the amount of sugar. However, it is not recommended to eat seasoning in large quantities, its task is to tone down the taste of the main dishes, stimulate the appetite and improve digestion.
Classic recipe: "Spark" without cooking
An appetizer prepared in this way is stored in the refrigerator. It will be a great addition to meat or grilled sausages, seasoning can be added to pasta, vegetable stew, soups. To make the mashed potatoes not turn out too liquid, it is better to use tomatoes with not too juicy pulp and a small amount of seeds. The sweeter they are, the more interesting the snack will be.
Ingredients:
- 0.5 kg of ripe fleshy tomatoes;
- 0.2 kg of sweet pepper (preferably red);
- 0.1 kg of garlic;
- 5 ml of 9% table vinegar;
- 50 g of sugar;
- 20 g of salt;
- 50 g of chili peppers.
Wash vegetables, dry, remove stalks and seeds from pepper. Pass vegetables through a meat grinder or kitchen processor. Add salt, sugar, vinegar, mix everything thoroughly.
Pour the seasoning into pre-boiled and dried cans, cover with lids and cool. When the snack has cooled, put it in the lower compartment of the refrigerator or in the cellar. Leaking canned food may deteriorate at room temperature.
Hot Appetizer: Step by Step Cooking
In this recipe, in addition to tomatoes, only hot peppers of varying degrees of maturity are used, so the seasoning is especially hot. It is served with fried or smoked meat and added to hot soups (kharcho, solyanka).
Ingredients:
5 kg of tomatoes; 100 g hot pepper; 200 g of garlic; 250 g of sugar; 50 ml of table vinegar; 200 g of salt.
Wash the vegetables, peel the tomatoes from the skin, peel the seeds. Skip the tomatoes, garlic and peppers through a meat grinder, add sugar and salt, bring the mixture to a boil and cook for 5 minutes. Add vinegar, mix and pour the puree into clean, dry jars. Roll up the lids, cool and put into storage.
"Spark" of tomatoes with horseradish
The recipe successfully combines the sharpness of chili pepper and garlic with a bright taste and aroma of horseradish root. "Spark" will be a good accompaniment to smoked meat and poultry, spicy sausages, sandwiches. Seasoning is stored for six months, then gradually loses its pungent taste.
Ingredients:
- 1 kg of ripe fleshy tomatoes;
- 100 g of fresh horseradish root;
- 1 tsp chili pepper powder;
- 2 cloves of garlic;
- salt and sugar to taste.
Thoroughly wash the horseradish root, peel, cut into slices. Cut the tomatoes, put in boiling water for a couple of minutes, carefully remove the skin.
Sterilize jars and lids in boiling water or in the oven, dry them on a spread towel. Skip the vegetables through the kitchen processor, add salt, sugar and chili powder. Mix everything thoroughly, pour the resulting mashed potatoes into jars, twist the lids and leave to cool upside down. Store canned foods in a cool dark place, they are placed in the refrigerator only after opening.