Ingredients
- Red peppers: 2 to 3 large (for the base and color).
- Onions: 2 medium onions.
- Garlic: 2 whole heads (peeled).
- Red peppers: 4 to 5 (adjust according to your spiciness tolerance).
- Green onions (scallion or chives): 1 small bunch.
- Black pepper: 2 tablespoons whole or ground grains.
- Broth cubes: 2 to 3 (optional, for seasoning).
- Vegetable oil: ½ cup (helps with mixing and preserving).
- Salt: According to your taste.
- Optional: A little vinegar or lemon juice for acidity and preservation.
Instructions
1. Preparation: Wash all vegetables thoroughly. Seed the red peppers and cut them into pieces. Peel the onions and garlic.
2. Mixing:
- In a high-powered blender or traditional mortar, combine the onions, garlic and green onions.
- Add the red peppers and chili peppers.
- Add the black pepper and stock cubes.
3. Emulsion: Gradually pour in the vegetable oil while mixing. The oil helps create a smooth, creamy paste and acts as a natural preservative. Blend until the mixture is uniform and bright red.
4. Preservation:
- Refrigerator: Store in a sterilized glass jar for up to 2 weeks.
- Freezer: Pour the mixture into ice cube trays. Une fois congelés, placez les cubes dans un sac de congélation. Cela vous permet de prendre exactement une ou deux « bombes de saveurs » dès que vous cuisinez !
How to use it?
This red marinade is perfect for:
- The meat: To rub lamb or beef before roasting.
- Rice: By adding a tablespoon in the oil when preparing a Thiéboudieunne Red.
- The sauces: As an aromatic base for any tomato-based stew.