Hot pepper sauce. Hot sauces are the best recipes. How to properly and tasty cook hot sauce. Adjika classic, not very spicy

lovers spicy cuisine understand that sauces play a huge role in cooking. By adding just a few drops to the finished dish, you can get a completely different, more spicy and interesting taste. Spicy sauces and seasonings have a beneficial effect on our digestion, help to eliminate toxins and secrete gastric juice.

However, they should be consumed in small quantities so as not to provoke stomach problems, insomnia and allergic reactions. To prepare such sauces, a mixture of various peppers or one of some kind, most often chili, is used. The taste of the sauce can be supplemented with the following ingredients: tomatoes or tomato paste, horseradish, garlic, vinegar and various spices. Some recipes call for fruits and honey, which makes the condiment especially unusual.

Among a large number of recipes you can find not only standard, simple, but also exotic ones. We offer you an excellent selection of recipes that will help you cook stylishly, brightly and unpredictably.

Classical

Ingredients:

hot peppers of different varieties - 4 pcs.
tomatoes - 2 pcs.
sweet pepper - 2 pcs.
garlic - 1 head
tomato paste - 30 ml
brown sugar - 5 g
meat broth - 250 ml
oregano - 0.5 tsp

We put a baking sheet with chopped tomatoes, whole peppers and garlic cloves in a preheated oven, which do not need to be peeled. We bake all our vegetables for about 40-60 minutes, peel off the film. While vegetables were being prepared, hot peppers should be held in water for about 15 minutes, then chopped with a knife. Put all the ingredients in a food processor, add the broth and tomato paste, brown sugar and oregano. After that, the mixture must be simmered for about 15 minutes, until the amount of sauce is halved.

Oriental hot sauce

Components:

chili pepper - 4 pcs.
Bulgarian pepper - 2 pcs.
walnuts - 50 g
lemon juice - 1 tbsp. a spoon
tomato paste - 10 g
olive oil - 20 ml
zira - 0.5 tsp
salt - 0.5 tsp
garlic - 3-5 cloves

Lubricate the sweet peppers with a spoonful of olive oil, put them in the oven, bake until tender and peel. Then we dry the nuts in a pan, crush the cumin with salt, peel the garlic. We put all the ingredients in a blender, pour olive oil and freshly squeezed lemon juice. If desired, its quantity can be slightly increased.

Hot pepper and mango sauce

Components:

green chili peppers - 3 pcs.
mango - 1 pc.
shallots - 30 g
curry mix - 1 tbsp. a spoon
garlic - 2 cloves
sea salt - a pinch

Cut the peeled mango into cubes, chop the chili pepper, chop the onion and garlic. Beat everything until smooth with salt and curry.

hot sauce

Ingredients:

First, beat the tomatoes, peppers, sugar, salt and garlic in a blender. At the end, add a spoonful of horseradish with cranberries, which gives the sauce a piquant sourness. The sauce is ideal for smoked hunting sausages and black bread.

Sauce from a mixture of peppers and black ash

Components:

mashed black rowan - 500 g
red hot pepper - 2 pcs.
black and white ground pepper - 0.5 tsp
hops-suneli - 1 tbsp. a spoon
cinnamon - 1 teaspoon
garlic - 2 heads
vinegar - 2 tablespoons

Mix the pureed rowan with the garlic passed through the press. Add chopped hot pepper, vinegar, cinnamon, ground pepper and suneli hops. The sauce should be infused for about a day in a cold place.

Chili Sauce (Chili Garlic Sauce), like a true son of Mexico, hot and loved. With its fiery taste and incomparable aroma, it conquered Asia and Europe, America and the African continent.

BUT useful properties chili pepper is rich - it contains vitamins, minerals and acids, plus an excellent chemical composition- not in vain in Latin America, for a long time, he was the best gift for the gods.

The calorie content of the sauce is quite low - 100 grams of the finished product contains about 120 kcal (in classic version performance). Other options have about the same calorie content.

The sauce is perfectly stored in jars with ground lids in the refrigerator (sometimes for six months).

Chili sauce has recipe options, we have collected the best ones for you - without flavor enhancers, dyes, flavors, substitutes, etc. Our recipes contain only natural products.

How to apply:

To ready meals, mainly meat or vegetables. Sometimes the sauce is served with fish. It is good both cold and warm.

In Japanese cuisine, as well as Thai, the sauce is also used in the manufacture of first courses, we learned how to preserve it for the winter.

Usually, miniature gravy boats are used to serve fresh sauce, since it is quite spicy, and the person eating the dish should only emphasize, and not overshadow the taste of the meal.

Tasting chili sauce is better a little bit, almost drop by drop. By the way, the sharpness during storage of the sauce becomes less aggressive.

Classic chili sauce

This recipe has a sharp, sweetish taste with a subtle sourness. Plus, you can customize it to your liking.

Prepare:

chili pepper - 300-350 gr.
garlic - 2 heads
wine or apple cider vinegar - 3 tbsp. l
granulated sugar (white or brown) - 3 tbsp. l.
starch (better - corn) - 0.5 tbsp. (optional)
vegetable oil (or olive) - 2 tsp (optional)
allspice - 5 pcs.
salt - 1.5 tsp

You need to prepare like this:

My chili, remove the seeds and membranes from it, clean the garlic cloves. We turn both components (with the exception of one peppercorn) into puree using a blender.
Cut the last pepper into small pieces and add to the puree along with sugar, vinegar and salt.
Boil the resulting composition for 5-10 minutes over low heat. To prevent the sauce from burning, you can add to it vegetable oil, and to make it thicker - starch. If you will add starch, then first dilute it in a small amount of cold water.
The finished sauce is transferred to small jars, cooled and put in the refrigerator, or eaten hot.

How to vary the recipe:

Use several varieties of pepper.
Reduce the amount of garlic.
Increase the amount of sugar.
Add fried or fresh onions to the composition.
Replace vinegar with rice wine (mirin).
To give more sourness, up to 4 tbsp can be added to the recipe. lime juice (lemon) or pineapple and mashed potatoes from 3-4 tomatoes.
Introduce a pinch of dried ginger or a little (50-70 gr) freshly grated. Cilantro and 3-5 tbsp will go well with ginger. lime juice.
To make it even hotter (Mexican sauce), add 2 clove buds to the sauce.
To get green chili, you need to add basil (leaves) - 10 gr., Parsley - 20 gr., Mint - 4-6 sprigs, mustard grains - 1 tbsp. The ingredients are crushed and beaten with olive oil- 6 tablespoons, lemon juice - 30 ml and cooled classic sauce. It is especially good with fish and seafood.

Sauce "Sweet chili"

Prepare:

chili pepper - 10 pcs.
black Chinese rice vinegar or mirin - 100 - 150 ml
granulated sugar (a mixture of white and brown 3: 1) - 2 cups
salt - a pinch
water - 1 glass

You need to prepare like this:

We clean the chili from seeds, chop very finely.
Place all components in a thick-walled bowl and, after boiling, boil to the desired density (15 minutes). 1 tsp will also add density to the sauce. starch (better to take corn). If you will add starch, then first dilute it in a small amount of cold water.
We send hot sauce in jars.

This sauce has a fairly mild, gentle - spicy taste, sometimes 2 crushed garlic cloves are added to it during cooking. It can not only be served with second courses, but also added when marinating meat.

Chili and bell pepper sauce

Prepare:

chili peppers - 4 pods
Bulgarian pepper (sweet) - 2 pcs.
tomatoes - 2 pcs.
tomato paste - 2 tbsp. l.
meat broth - 1 cup (250 ml)
sugar (preferably cane) - 1 tsp
garlic - 2 cloves
oregano - 1 tsp

You need to prepare like this:

Bake bell peppers, tomatoes and peeled garlic cloves for 40-60 minutes.
Remove the seeds from the chile and soak in hot water for 3-5 minutes.
Grind the baked vegetables and chili with a blender, add tomato paste and broth to the puree, add granulated sugar and oregano.
Bring the mass to a boil and, reducing the heat, simmer for 10-15 minutes.

Chili sauce for meat

Prepare:

chili peppers - 3 pcs.
bell pepper- 2 pcs.
tomatoes - 5-6 pcs.
onions - 2 pcs.
ginger - 10 gr.
wine vinegar - 1 tbsp. l.
vegetable oil - 5 tbsp. l.
sugar, salt and cinnamon - 1 tsp each.
cloves - 2 buds

You need to prepare like this:

We clean the chili from seeds and partitions, fry the onion if desired or use it raw.
Grind peppers, tomatoes and onions and, placing in a deep frying pan, simmer in oil for about half an hour.
We introduce grated ginger, spices and spices into the composition, pass the mass through a sieve, add vinegar and boil over low heat for 60-90 minutes.
We send the sauce in jars. We store in the refrigerator.

thai sauce

Prepare:

chili pepper - 5-6 pcs.
garlic - 3 large cloves
rice vinegar (apple) 7-9% or mirin - 4 tbsp. l.
sugar - 2/3 cup (approx. 150 gr.)
fish sauce -1 tbsp. l.
starch (preferably corn starch) - 1 tbsp. l.
water - 150 ml

You need to prepare like this:

We clean the chili from seeds and partitions.
All components (except starch) are placed in a blender bowl and mashed.
Pour the mixture into a thick-walled container, and boil after boiling for 3-5 minutes. It will begin to thicken, and the pieces of vegetables will soften.
Starch is diluted in 20-30 ml of cold water (taken additionally) and poured into the sauce. We stand on fire for 1-2 minutes and can be poured into jars.

When stored for more than 2 weeks, it becomes less spicy and more liquid - this is not a sign of spoilage, but a reaction of pepper with starch. Traditionally, there was no starch in the composition of the sauce - thickening occurred due to sugar.

Fish sauce, in its absence, is replaced with salt - 0.5 tsp. (no slide).

Spicy sauce makes the taste of the dish more saturated, thereby stimulating the appetite. Many studies prove that the "fiery" spices in its composition make food healthier, speed up metabolism, promote weight loss, improve blood circulation, warm in case of hypothermia, and help in the fight against colds. What is the hottest sauce in the world? How can you cook it yourself? Read about it in our article.

Sauce "Tabasco": composition and recipe

Tabasco is one of the most popular hot sauces in the world. In its manufacture, the pulp of ripe vinegar and salt are used. Classic "Tabasco" is aged for 3 years in oak barrels. It has a sour spicy aroma and rich spicy taste. The sauce should be added to dishes literally drop by drop, it is so hot.

At home, Tabasco sauce can be made from any, but it is advisable to use cayenne or at least chili. So the taste of the sauce will be more similar to the original version.

Before working with pepper, you need to put on gloves on your hands. After that, wash the pepper, cut it in half and remove the seeds from it. You only need its pulp, but only if you do not want to cook too hot and spicy. In addition, you need to take some water, 50 ml of apple or white vinegar (wine), salt to taste. Place all ingredients in a blender and blend well until smooth. Adjust the amount of water to your liking. Ready sauce, if desired, can be rubbed through a fine sieve.

According to W. Scoville's scale, the hottest Tabasco sauce in the world is Habanero (Tabasco Habanero), the hotness of which is 7-9 thousand units. At the same time, the hotness of the classic red sauce "Tabasco" is 2500-5000 units, and green - from 600 to 1200 units.

thai sauce recipe

When preparing the next hot sauce, completely different ones are used. These include Thai pepper and others. Their pungency on the W. Scoville scale can be estimated in the range from 50 thousand to 10 thousand units.

The Thai sauce prepared according to this recipe has a spicy, spicy-sweet taste that harmonizes perfectly with grilled chicken. To make it at home, you will need 2 hot peppers, 3 cloves of garlic, 50 ml apple or brown rice vinegar, 100 g sugar, ½ teaspoon sea salt, water (150 ml).

All ingredients must be chopped with a blender to the desired structure (so that small pieces remain). Thereafter thai sauce should be poured into a small saucepan, put on low heat and boil it for 3-4 minutes until a thick consistency. Store in a glass jar in the refrigerator for a month.

Chili sauce: traditional recipe

None a traditional dish national Mexican and Asian cuisine is not complete without chili sauce. Its invariable ingredient is the pepper of the same name, which is considered to be the birthplace of Latin America. It is served hot or cold with meat and fish dishes.

You can make your own at home delicious sauce Chile. Its recipe involves the use of such ingredients: pepper (7 pcs.), Garlic (6-7 cloves), 150 ml of vinegar, salt and sugar to taste. Peppers must first be de-seeded. Then, in a small saucepan, combine the chopped pepper pulp, garlic, vinegar, salt (4-5 teaspoons) and sugar (1 teaspoon). Put the dishes on the stove and simmer for 12-15 minutes until the sauce thickens. Then chop it right in the pan with a blender and pour into a glass container. Keep refrigerated.

Cooking hot pepper sauce

Any sauces based on red hot peppers contain one unique substance - capsaicin, which promotes the production of endorphins, or "happiness hormones". enough to cook delicious dinner and submit to him hot sauce, and a good mood will be provided.

Hot pepper sauce can be called universal. You can cook it from pepper of any variety, thereby adjusting the desired spiciness. For classic sauce will need:

hot pepper (300 g);
garlic (5-6 cloves);
salt (1.5 tablespoons);
sugar (1.5 teaspoons);
lime juice (1 tablespoon);
vegetable oil (1.5 tablespoons).

Peel the peppers from seeds and stems, peel the garlic. Place the ingredients in a blender and puree until smooth. Send the resulting mass to the pan, add salt, sugar, lime juice and vegetable oil. Let the sauce boil, immediately remove the pan from the heat and put it on ice. Serve the sauce cold with meat and fish.

New Mexico Scorpions Sauce

The recipe for this sauce was invented and brought to life by chefs from the US state of New Mexico. According to the scale of W. Scoville, this hot seasoning for the main course scored almost 2 million units. The world's largest Scorpions is prepared on the basis of Infinity Chili pepper, which is rightfully considered one of the hottest. Otherwise, the technology for preparing seasoning differs little from other recipes.

Garlic, salt, sugar, vinegar and water are added to the sauce to give it a sharp taste and a pleasant consistency. The crushed ingredients are boiled over low heat for several minutes, after which the sauce is cooled and served. When adding to main dishes, it is important not to overdo it. The sauce is so hot that when consumed in large quantities, you can burn the esophagus and get other unpleasant consequences for the body.

Atomic Kick Ass English Sauce

The sauces above are nothing compared to Atomic Kick Ass seasoning. The name of the sauce served with fried chicken drumsticks means "atomic explosion". Indeed, Atomic Kick Ass is the hottest sauce in the world today, because its hotness on the W. Scoville scale is about 12 million units.

The composition of the sauce includes the most "fiery" pepper varieties Trinidad Scorpion Moruga (Moruga Scorpion) and Carolina Reaper (Carolina Reaper). Its secret ingredient is a special pepper extract with a hotness of 13 million units on the Scoville scale. The sauce made from these peppers is spicy, but at the same time very tasty, with a pleasant taste. piquant taste and fruity aftertaste.

Doctors advise all lovers of “spicy” sauces not to abuse “fire” sauces in order to avoid health problems in the future.

Very bright and very spicy sauce. In the Caribbean, this sauce is simply served with meat and pieces of fried meat are dipped into it.

WARNING: when preparing this sauce, you need to wear gloves, and even better goggles. And in no case do not touch your face during the cooking process.

Ingredients:

hot pepper - 1 kg,
garlic - 6-7 cloves,
cilantro - 100 grams,
lime - 1 piece,
salt - 1 teaspoon,
vinegar (preferably wine) - 1 cup.

So all the ingredients need to be prepared and cleaned. Hot peppers need to be de-seeded if you don't want a wildly hot sauce. Look at your attitude to the degree of sharpness (in the Caribbean they do with grains).

Now all this wealth must be passed through a meat grinder or chopped in a strong blender. Be careful while grinding, all the sharpness flies into your nose and sticks to your hands!!!

After this salt mixture, add the juice of 1 lime and mix well.

We transfer to a jar for storage and fill with vinegar (wine vinegar is better, it is softer and contains additional notes of taste). The vinegar will soften the spiciness over time. Yummy is ready!!! When serving, you can (optionally) add quite a bit of olive oil to the sauce.