Ingredients:

200 g hot pepper
1 small head of garlic
1 tsp without a slide of salt
1 tbsp without a slide of sugar
1 tbsp vegetable oil
2 tbsp vinegar (we used white wine, apple is also suitable)
1 tsp starch optional for thickening (we did not need it)

We cut off the green top of the peppers, cut them into pieces and, together with the garlic, send them to the blender bowl (we do not remove the seeds from the peppers).

Grind to a puree and transfer to a bowl.

Add salt, sugar, oil and vinegar (if you add starch - it's there too) and put on a small fire on the stove. Cook until boiling, remove from heat and cool in an ice bath.


Here is another version of this sauce:

Garlic - 1 kg
hot pepper - 600 gr
Bulgarian red pepper - 400 gr
Figuratively speaking, the ratio of pepper to garlic is 1: 1, but the sharpness of the finished product can be adjusted by replacing a certain amount of hot pepper with bell pepper.
We clean all the ingredients and grind in a meat grinder, mix and add salt. We do not regret salt, you can easily pour half a pack into this amount of raw materials. We put it in banks and for storage. This beauty can be stored for years (if you have prepared too much), it does not deteriorate at all.

This seasoning improves immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and the elimination of cholesterol plaques in blood vessels, etc., etc. Well, to put it simply, it is tasty and healthy.

Harissa

Harissa is a real African thing, incredibly spicy and burning, the essence is a paste of hot peppers. It is very common in the Maghreb countries, especially in Tunisia, where this sauce is used daily. for it, peppers with a high index of sharpness are used. Peppers can be dried, dried or smoked. Mandatory spices for harissa are freshly ground zira (cumin), cumin, coriander and dried or dried garlic. A great variety of variations can be created from the basic recipe. Harissa can simply be mixed with decent olive oil and spread on a flatbread, or simply scooped with a flatbread of this fiery seasoning from a bowl. It will be extremely tasty with meat, both in the form of a marinade and as a sauce. You can't do without it when cooking couscous, tagine and other North African dishes. Harissa can be used as a dressing for salads or soups.
For those who for some reason avoid eating spicy food, you can add a small amount of harissa to a sauce of roasted sweet peppers, or tomato sauce, or even mixed with yogurt and sour cream.
Pasilla, ancho, guajillo, hatch, jalapeno... our markets and supermarkets can hardly boast of having these types of hot peppers, so we will prepare harissa from whatever peppers we can get...
You will need:
- 400 g hot pepper
- 1 tsp cumin seeds
- 1 large head of garlic
- 0.5 tsp cumin
- 0.5 tsp coriander
- 2 tablespoons coarse sea salt
- olive oil

Cover a baking sheet with foil, grease with olive oil, put the peppers washed and dried with a paper towel, sprinkle them with olive oil, cover with foil on top and bake in a preheated oven for 30 minutes at 180 degrees. Roast a head of garlic wrapped in foil together with the peppers. Cool to room temperature.
Next, you will have to arm yourself with rubber gloves and clean the peppers from the skin and seeds. Finely chop them.
Heat zira, cumin and coriander in a dry hot frying pan for a couple of minutes, then grind in a mortar with salt. Add peeled baked garlic, continue to grind, gradually adding olive oil, about 3 tbsp. Mix the resulting mass with chopped peppers, mix thoroughly, put in a jar and pour olive oil on top.
If desired, you can add dried mint, lemon juice or finely chopped salted lemons, onions, sun-dried tomatoes, etc. to the base paste. and so on. You can vary the degree of crushing of peppers according to your taste - you can grind them to a homogeneous consistency, or you can just chop them so that pieces come across. You can bake peppers at a very high temperature so that the skin is charred - we will peel it anyway, and the smell of "smoked meat" will be very appropriate in the sauce ...
Harissa keeps well in the refrigerator for several months.

We suggest you prepare a very original and versatile hot pepper sauce, which is perfect for any dish and will reveal their amazing taste more fully and colorfully.

red pepper sauce

Ingredients:

  • hot red pepper - 200 g;
  • garlic - 4 cloves;
  • sugar - 1 tbsp. spoon;
  • salt - 1 teaspoon;
  • lemon juice - 2 tbsp. spoons;
  • vegetable oil - 1 tbsp. spoon.

Cooking

We wash the hot pepper, cut the stalks and remove the seeds. Then cut it into pieces and transfer to a blender bowl. Peel the garlic, chop and add to the pepper. Next, beat everything with a blender at high speed into a puree-like homogeneous mass and transfer it to a saucepan.

Pour salt with sugar, pour in vegetable oil and lemon juice. We put the dishes on a weak fire and bring to a boil. After that, carefully transfer the mass into a gravy boat and put on an ice pillow. Cool the prepared pepper sauce well and serve.

Hot chilli sauce

Ingredients:

  • hot chili pepper - 2 pcs.;
  • freshly squeezed lime juice - 1 tbsp.;
  • sea ​​salt - 1 tbsp. spoon.

Cooking

Now we will tell you how to cook. So, first we take the pepper, remove the seeds, the white core, finely chop, transfer to a container, pour in the lime juice, sprinkle with salt and beat everything thoroughly with a blender until smooth. Then pour the sauce into a jar, close the lid and put it in the cold. We insist for about 4 days, after which the red pepper is ready for use.

Hot pepper sauce

Ingredients:

Cooking

So, we take a small saucepan, put the washed tomatoes, crush and mash them. Now we take a second pan, put pepper in it, pour a glass of boiling water over medium heat and cook over medium heat until the water turns burgundy for about 15-20 minutes.

Then we combine the tomatoes with pepper, chop with a blender, pour in the vegetable oil and mix thoroughly. Add salt and seasonings to taste, put the pan on a slow fire and cook our sauce, almost until the water has completely evaporated, stirring it occasionally. Then pour the finished mass into a glass jar and close the lid. Before use, shake the jar of sauce well so that the settled puree is evenly distributed.

reasontoseason.com

Ingredients:

  • 50 g chili pepper;
  • 3 cloves of garlic;
  • 1 tablespoon ;
  • 1 teaspoon starch;
  • 1 tablespoon of wine or apple cider vinegar;
  • 1 teaspoon of sugar;
  • a pinch of salt.

Cooking

Grind garlic and chili peppers in a blender. Transfer the resulting mixture to a saucepan, add vinegar, oil, salt and sugar and put on a slow fire.

As soon as the sauce starts to boil, add the starch. Immediately after boiling, remove the pan from the stove and set to cool.

Because of the starch, the sauce is quite thick. If you want to make it more liquid, just skip this ingredient.

In a clean, airtight container, the sauce will keep in the refrigerator for up to a week.


chilipeppermadness.com

Ingredients:

  • 450 g very hot chili peppers without stems;
  • 4 cloves of garlic;
  • 12 large basil leaves;
  • 1 glass of vinegar;
  • 1 teaspoon of salt.

Cooking

Preheat oven to 200°C. Spread chili peppers and unpeeled garlic cloves on a baking sheet. Send vegetables for 15-20 minutes in the oven. Wait for the skin of the peppers to wrinkle a little, but not burn.

Grind the pepper and peeled garlic in a food processor. Add basil leaves and blend again. When the vegetables are well mashed, pour in the vinegar.

At the end, salt and mix the sauce. Strain it and pour into sterilized bottles. It can be stored in the refrigerator for 1-2 weeks.

Be careful: this sauce is really hot!


pixabay.com

Ingredients:

  • 200-250 g coarsely chopped apricots (pitted);
  • 2 jalapeno peppers;
  • 1 large Thai chili pepper;
  • 1 red chili pepper;
  • 2 cups apple cider vinegar;
  • 1 cup light brown sugar;
  • 2 bay leaves;
  • salt - to taste.

Cooking

Cut all hot peppers with seeds, except for one jalapeno pepper: it must first be de-seeded and then chopped.

Combine the apple cider vinegar and brown sugar in a medium saucepan and bring the mixture to a boil to dissolve the sugar. Add the apricots, all crushed peppers, bay leaf and simmer the sauce over moderate heat until the apricots are soft. This will take about 5 minutes.

Let the sauce cool, then remove the bay leaf and transfer the mixture to a blender. Grind until smooth, salt and pour into sterilized jars or bottles.

This sauce can be stored in the refrigerator for up to a month. It is best served with or used for cooking.


bustle.com

Ingredients:

  • 2 small red chili peppers;
  • 2 ordinary red peppers;
  • 2 cloves of garlic;
  • 1 shallot;
  • 400 g chopped tomatoes with juice;
  • 100 g brown sugar;
  • 3 tablespoons sherry vinegar

Cooking

Remove the seeds from the pepper and chop. Chop the onion and garlic. Place these ingredients in a food processor, add the tomatoes and blend until smooth.

Transfer the puree to a stainless steel saucepan, add sugar and vinegar and bring to a boil, stirring occasionally.

After boiling, reduce the heat to a minimum and simmer the sauce for 40-60 minutes until it thickens. Do not forget to stir, especially towards the end of cooking.

Pour the finished sauce into sterilized jars and refrigerate. As such, it can be stored in the refrigerator for two weeks.


pixabay.com

Ingredients:

  • 200-250 g red jalapeno peppers;
  • 1 clove of garlic;
  • ¹⁄₂ cup fresh lime juice;
  • ¼ cup of water;
  • 2 tablespoons of salt.

Cooking

Coarsely chop the pepper and send along with the rest of the ingredients to a blender. Mix everything until smooth. Transfer the finished sauce to an airtight container.

This sauce is perfect for roast beef. It can be stored in the refrigerator for about a week.


pixabay.com

Ingredients:

  • 6 medium jalapeno peppers;
  • 4 sprigs of cilantro;
  • 2 green onion feathers;
  • 2 cloves of garlic;
  • ¹⁄₂ cup of white vinegar;
  • 2 tablespoons of sugar;
  • 1 tablespoon fresh lime juice;
  • 1 teaspoon of salt.

Cooking

Chop the jalapeno, cilantro, onion and garlic. Move their blender, add all other ingredients and blend until smooth. Voila, the sauce is ready.

It can be added to meat, used as a marinade for poultry, or used in tacos. Sauce can be stored in the refrigerator for up to two weeks.


sistacafe.com

Ingredients:

  • 1 teaspoon chili powder;
  • 6 cloves of garlic;
  • 100 ml apple cider vinegar;
  • 100 g of sugar;
  • ¹⁄₄ teaspoon salt.

Cooking

Pour the vinegar into the saucepan and bring it to a boil. Add sugar, salt and simmer for 5 minutes.

Remove the pot from the heat, add the minced garlic and chili powder. Cool the sauce to room temperature.

This option goes well with grilled chicken, rice and many Thai dishes. It can be stored in the refrigerator for up to a week.


tandapagar.com

Ingredients:

  • 5 tablespoons of soy sauce;
  • 1 tablespoon rice wine;
  • 2-3 cloves of garlic;
  • 10 g of ginger root;
  • 1 tablespoon rice vinegar;
  • 20 g cilantro;
  • 1 tablespoon of tomato paste.

Cooking

Chop the garlic and cilantro, grate the ginger. Combine these ingredients and add soy sauce, wine and vinegar to them. Mix thoroughly. Finally, add the tomato paste and mix again.

This sauce goes great with fish: it can be served with the finished dish, and added during the cooking process.

It is best to eat the sauce right away or pour it into a clean, airtight container and store in the refrigerator for about a week.


pixabay.com

Ingredients:

  • 2 tablespoons of rapeseed oil;
  • 1 medium red onion;
  • ¾ cup coarsely chopped fresh ginger
  • ¾ cup light brown sugar;
  • 1 ¹⁄₄ cups ketchup;
  • ¹⁄₄ cup chili bean sauce (toban djan);
  • 1 glass of water.

Cooking

Heat up the oil in a saucepan. Add thinly sliced ​​onion and cook over medium heat until browned (about 4 minutes). Add ginger, reduce heat and simmer for 3 minutes until softened.

Place sugar, ketchup and bean sauce in a saucepan. Simmer over low heat for about 5 minutes until thickened.

Transfer the mixture to a blender, add half a glass of water and mix everything until smooth. Then add the rest of the water and mix again.

Transfer the sauce back to the saucepan and simmer over low heat for 3 more minutes. Then pour it into a clean bowl and refrigerate to chill.

This amount of sauce is enough for about 2 kg of finished. It is not recommended to store it for more than a day.


gotovim-doma.ru

Ingredients

For dry adjika:

  • 300 g of bitter red pepper;
  • 2 tablespoons of coriander;
  • 1 tablespoon hops-suneli;
  • 1 tablespoon dill seeds;
  • sea ​​salt.

For sauce:

  • 4 kg of tomato puree;
  • 2 kg of sweet pepper;
  • 2 hot peppers;
  • 2 bunches of cilantro;
  • 1 bunch marjoram;
  • 1 bunch of basil;
  • 1 bunch of parsley;
  • 6-8 heads of garlic;
  • 6-10 teaspoons of adjika;
  • 200 ml of vinegar;
  • ¹⁄₄ teaspoon ground black pepper;
  • 4 tablespoons of suneli hops;
  • salt - to taste.

Cooking

First you need to prepare dry adjika. Peel the dried red peppers from the stalks and seeds in advance (preferably 1-2 weeks in advance) and chop in a meat grinder or food processor.

Sift the coriander so that no husks and other debris remain. Grind it in a mortar to powder.

Pound the dill seeds until oil is released and also grind in a mortar. Mix crushed peppers with coriander and dill seeds. Add suneli hops and salt. On average, for every 200–400 g of adjika, about 1 teaspoon of salt is consumed. Pour the finished dry adjika into an airtight container.

Now you can proceed to the preparation of the satsebeli sauce. Wash and clean all vegetables and herbs. Grind pepper and garlic in a meat grinder or combine.

Grind the tomatoes, drain the juice and boil the pulp until thick. Measure the required amount of tomato puree (4 kg) and, continuing to cook, add pepper and garlic to it. Stir.

Add all the spices, adjika, salt and part of the vinegar to the mixture. When all the components of the sauce are combined into one bouquet, remove it from the stove and pour into sterile liter jars. Add a tablespoon of vinegar to each and swirl for long-term storage.

Do you have a favorite hot sauce? Share the recipe in the comments!

homemade red chilli sauce. recipe

HOMEMADE RED CHILI PEPPER SAUCE

WHICH IS STORED IN THE REFRIGERATOR FOR UP TO 1 MONTH, WITHOUT PRESERVATION.

INGREDIENTS:

- 1 POUND RED CHILI WITH MORE SPICY

- 4-6 GARLIC CLOUDS

- 6 TABLESPOON VINEGAR

- 2 TABLESPOON OF LIME JUICE

- 2 TEASPOONS OF SUGAR OR HONEY OR MAPLE SYRUP (ACCORDING TO TASTE)

- 1 TEASPOONS OF SALT (ACCORDING TO TASTE)

- CAYENNE PEPPER TO TASTE

Roast PEPPERS UNTIL SOFT IN THE OVEN

Carefully REMOVE stems with tops. Then remove the skin and clean it of seeds. If desired, you can leave the seeds, it will be very spicy.

Add pepper, vinegar, lime juice, sugar or honey, salt, and four cloves of garlic and puree in a food processor until smooth. Taste and optional, you can add additional cayenne pepper and salt and sugar, and extra garlic cloves if desired. Pour the mixture into a clean jar with a tight-fitting lid and store in the refrigerator for up to one month.

based on materials from the site www.mommypotamus.com/hot-sauce-recipe/

Fans of 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 piquant 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. We 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. 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. 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. 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.