Chillies stalks are cut and cleaned from the seeds. Put them in a bowl, pour boiling water to cover them cloud the and leave for 30 minutes to soften. The spices are roasted slightly dry skillet over

Chillies are cut into rings with a thickness of 3-4 mm, removable handle. It is the processing of the peppers to it with rubber gloves - are very hot and difficult to wash afterwards. Garlic is

Crush the garlic with the salt. In a small saucepan put all products with the exception of the last two. Once the mixture boils lower the heat and simmer about 10-12 minutes to cover open. Beat the

Wash the peppers and hot peppers. Pierce them in several places and put them in an envelope for roasting meat. Tie the bag and bake them in a hot oven until tender and lightly browned their scales

The peppers are cleaned and cut into cubes. In blender grind the peppers and garlic clean. Pour into a bowl and add all other products. Stir well.

Stir the tomato paste with water and the oil until a smooth mass. Parch chushletata stove, wash them and put in the mixture. Finally, put the chopped parsley. * This recipe is an old national dish

Peppers are roasted on a plate, then ground and mixed with sunflower oil and salt. The amount of the oil is as pods - it should be a thick mixture. The mixture is packed into jars, sealed and consumed

Heating up the oil and fry it finely chopped onion. Place chopped into small pieces mushrooms, peeled and grated tomatoes, hot peppers, crushed garlic and 1 cup hot water. Boil over medium heat until

Chushletata Wash, halve, remove seeds and is cut very finely. Tomato cut into cubes. Onions and garlic are cut very finely. At least tiganche heat the oil and fry it in the onion, garlic and

Hot peppers, garlic and fresh parsley are cut, then placed in a deep pot stirring. Add vinegar and olive oil and mix well with a blender. Then add dry spices in amounts of flavor and gently mixed.

Wine and vinegar are mixed and boiled until half remain. Once the liquid cool, add chopped onions, tarragon and parsley, pepper, salt and egg yolks. The mixture is heated on low heat, gently breaks

Chushletata baked and peel, then cut in large pieces. In a deep dish mix all products, put the peppers and everything passaged. Optional can add garlic.

Garlic or pass a Grind and all products are mixed. The sauce is suitable for pizzas, sausages, boiled eggs and grilled meats.

Cleaned vegetables and mushrooms are cut chopped, fried in sunflower oil, add salt and sprinkle with black pepper. Serve to meat, fish and vegetables.

Finely chopped onions, tomatoes and peppers sprinkled with vinegar, sugar, cinnamon and salt and sauté in low heat until soft, then rub through a screen and added to water and boiled for about ten