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Hamim (Red Pepper Paste)

June 19, 2014 By Darlene at International Cuisine

Hamim, red pepper paste is a hallmark of Armenian homes. Typically this paste is made with super ripe Aleppo peppers, After being prepared, it would be dried in the sun. The paste would be packed into jars and stored for use throughout the winter months. This recipe is done in a slow oven, but you could use a food dehydrator as well. This paste can be used like a tomato paste to thicken dips, flavor stews and marinades or just straight on bread with some fresh mint leaves makes a delicious sandwich.
Notes: you can vary the amount of hot chilies versus red peppers depending on how much heat you like. You can also freeze the paste in an ice cube tray and then into a zip lock, taking care to remove any air.

Hamim

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5 from 1 vote

Hamim (Red Pepper Paste)

Course Sauce
Cuisine Armenia
Servings 4
Author International Cuisine

Ingredients

  • 1 lb. hot red chilies Aleppo if you can find them otherwise try Fresno’s, seeded and halved membranes removed
  • 3 lbs. sweet red peppers seeded and quartered membranes removed
  • 3 tablespoons course salt
  • 1 ¼ teaspoons sugar
  • 3 tablespoons olive oil
  • Parchment paper
  • Cheesecloth

Instructions

  • Coarsely grind the peppers in a food processor
  • Toss with 3 tablespoons of coarse salt
  • Spread the mixture out on 2 parchment lined baking sheets
  • Preheat the oven to 175 degrees
  • Place the trays in the oven until the peppers are dry about 6 hours
  • It will reduce quite a bit leaving you with about two cups
  • Place half the peppers in a double thickness of cheesecloth and squeeze hard to emit any excess moisture. Repeat with the other half.
  • In a food processor, blend the peppers with the sugar and half the oil.
  • Add coarse slat to taste, it should taste slightly salty
  • Pack into 2 small glass jars
  • Top with the remaining oil, close tightly and refrigerate.
  • The paste taste best after about 1 week in the refrigerator.

 

 

Filed Under: Armenia, Recipes, Sauces, Vegetarian

Chimichurra Sauce

June 12, 2014 By Darlene at International Cuisine

Chimichurra  sauce is  staple salsa found on the table along with Salsa Croilla, used to season grilled meat. This Argentine specialty made with fresh parsley and oregano will not disappoint. Chimichurra can be used on many things aside from meat. It is simply delicious!

Chimichurra

 

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5 from 1 vote

Chimichurra Sauce

Course Sauce
Cuisine Argentina
Servings 8
Author International Cuisine

Ingredients

  • 1 qt.container a large mason jar works well
  • 2 cups packed fresh Italian parsley chopped
  • ¼ cup packed fresh oregano leaves chopped
  • 4 garlic cloves minced
  • ¼ cup red wine vinegar
  • 1 cup extra virgin olive oil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Put all the ingredients in the mason jar and shake well.
  • Refrigerate for up to one day before serving.

 

 

Filed Under: Argentina, Recipes, Sauces

Salsa Croilla

June 12, 2014 By Darlene at International Cuisine

Salsa Croilla, a coveted salsa found on most tables in Argentina. This flavorful condiment is full of onions, red pepper and fresh herbs. Use it on your grilled steak and fall in love.

Salsa Croilla

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5 from 1 vote

Salsa Croilla

Course Sauce
Cuisine Argentina
Servings 8
Author International Cuisine

Ingredients

  • 1 qt. container a large mason jar works well
  • 1 large ripe tomato cored and finely diced
  • 1 medium white or yellow onion diced
  • ½ red bell pepper cored, seeded and finely diced
  • ½ cup extra-virgin olive oil
  • 1/3 cup white wine vinegar
  • ¼ cup water
  • 1 garlic clove minced
  • 1 tablespoon fresh Thyme
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions

  • Put all the ingredients in the mason jar and shake well.
  • Refrigerate for up to one day before serving.

Salsa Croilla

Filed Under: Argentina, Recipes, Sauces

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Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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