Eros Pista _ Hungarian Chili Paste Recipes

INSALATA CAPRESE KABOBS WITH BALSAMIC VINEGAR REDUCTION AND EROS PISTA PASTE

Steps:

• Preheat a grill to medium heat.
• To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes.
• Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction and sprinkle each with 1 teaspoon of Eros Pista. Transfer to a serving platter and enjoy.

AJI PANCA PASTE

Steps:

• Stem and devein the ajies (keep some veins if you want a very spicy paste).
• Toast in dry skillet over high heat for a few minutes, then blanche.
• Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
• Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
• Push the mixture through a fine sieve.
• Discard any remaining skin and veins.
• Prep and cooking time is estimated.
• Recipe from The Art of Peruvian Cuisine by Tony Custer.

CHILI PASTE

Steps:

• Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
• Add more spices if desired.
• Let stand at least 30 minutes before using (it should thicken).

EROS PISTA (HUNGARIAN CHILLI SAUCE)

Steps:

• Wizz the chillies in a food processor until well chopped. Add salt (to taste) according to how spicy the chillies are (the salt tones down the heat of the chillies (slightly.

MEET MERSANG (CHILI PASTE)

Steps:

• First combine all dry ingredients.
• Add the pastes and stir a bit.
• THen add vinegar a tablespoon at a time until a smooth but thick paste forms (see photo to get an idea).
• Store in airtight container in refrigerator and it will last for a long time.
• You can marinate fish in this (use a small amount and rub into the fish, marinate a few hrs in the fridge and cook as desired).
• I will post various recipes using this lovely paste.