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.

Buenas dias, merhaba, ni hao, and just hello, dear spicy lovers! Sharpness is a relative concept. Those who are interested in spicy cuisine are well aware of the big niche that sauces occupy in this noble cause. Just a few drops in the preparation or in the finished dish - and you have a whole new taste in front of you. It is not for nothing that such cuisine is so popular in the world - spicy foods contain a large amount of vitamin C, improve digestion, and simply pamper our taste buds.

The biggest gourmets can distinguish the presence of jalapeno, habanero or chili in the dish. Those who are interested in the cuisines of the peoples of the world must have come across the mysterious chipotle peppers. The most daring can try the chili pepper, which is listed in the Guinness Book of Records - this is the famous - Naga Jolokia, also known as Bhut Jolokia and Ghost Pepper! Its burning sharpness makes anyone who adds even a drop of sauce with his participation to the dish cry. He embodies the very concept of wit. Just imagine - it is 400 times hotter than the hottest English Tabasco sauce!

Hot sauces - food preparation

Russian cuisine is distinguished by more moderate tastes, but even it is unthinkable without garlic and horseradish. Every spicy lover can come up with or choose his own taste, using only natural ingredients for this. In our kitchen, when preparing hot sauces, chili peppers are mainly used as the main ingredient, and horseradish, garlic, mustard, hot ground red and white pepper are used as the base. This sauce perfectly complements and enhances the taste of meat and vegetable dishes, indispensable for the preparation of various marinades and seasonings. Adjika can be attributed to such sauces, although most often it is perceived as a separate dish.

Hot sauces - the best recipes

Recipe 1: Hot Chili Sauce

The popularity of this sauce all over the world is boundless. He lost his national identity a long time ago and became a real culinary "citizen of the world." Chili goes great with pasta, rice, potatoes and, of course, any kind of meat and fish. No more ingredients should be added to the above recipe, everything is harmonious here, a unique combination of spices will give any dish an unforgettable aroma and spiciness.

Ingredients: tomatoes (2 pcs), sweet pepper (2 pcs), garlic cloves (unpeeled, 2 pcs), hot pepper (4 pcs), different varieties are better, tomato paste (2 spoons), meat broth (300 grams), brown sugar (1 teaspoon), can be white, oregano.

Cooking method

- Turn on the oven to 200 degrees. Cut the tomatoes, put them on a baking sheet and add the whole sweet pepper, garlic cloves in the skins. Bake for an hour.
- Remove the peppers from the mold and place in a bag. Hurry up to tie so that the steam does not come out. Peel tomatoes from the film - now it's quite easy to do. Chili peppers should be soaked for 20 minutes. Remove the peel from the sweet pepper from the package and chop it with a blender.
- Remove the seeds from the chili pepper and cut into pieces and mix with sweet pepper.
- Using a food processor, mix the skinless tomatoes, tomato paste, oregano, sugar and broth. Add peppers and boil the mixture in a separate bowl. After boiling the sauce, simmer for 15 minutes over low heat until the mass is reduced by half. Serve the sauce with hot and cold dishes, it is good in any form.

Recipe 2: Hot Pepper Sauce

This is undoubtedly a male product - a wonderful seasoning for lovers of spicy. Some men do not sit down without such a dish at the table. Those who are afraid to take risks - start small - add it little by little, but amateurs will undoubtedly appreciate it highly.

Ingredients: hot pepper (200 grams), salt, sugar (1 spoon), vegetable oil (1 spoon), vinegar (2 spoons, white wine or apple - your choice), starch for thickening (if it turns out too rare).

Cooking method

Cut off the green tops of the peppers and cut into pieces along with the seeds. Peel the garlic and pass everything through a blender. We shift the puree into a saucepan, salt, add sugar and butter, pour in vinegar. We put on a small fire on the stove. Remove from heat and cool quickly (use an ice bath or cold water). Ready - for meat, fish, barbecue.

Examples of dishes with hot sauces

Recipe 1: Chicken Legs in Spicy Garlic Sauce

Chicken legs, like nothing else, are suitable for baking in sauce. Already literally in 2-3 minutes a breathtakingly appetizing smell spreads from the oven. For the sauce, we only need garlic, a little soy sauce and ginger root. Add hot pepper to taste.

Ingredients: chicken drumstick (8 pcs), ground ginger (2 teaspoons), garlic (6 cloves), sugar (4 tablespoons without top), soy sauce (8 tablespoons), wine vinegar (4 tablespoons), olive oil, salt pepper.

Cooking method

Remove the skin from the chicken legs, rub with a mixture of pepper and salt. Stir, put the drumsticks in a mold and grease with olive oil. Sauce: minced garlic, ground ginger, sugar, soy sauce, wine vinegar, mix in a blender and pour the drumsticks into a mold. Place in preheated oven and bake for approximately 40-40 minutes.

Recipe 2: Meatballs in Spicy Mexican Sauce

Appetizing meatballs boiled in broth and seasoned with sauce are a great dish for a friendly party or just a family dinner. For decoration, you can put sticks in them, decorate with cheese and herbs and offer guests as a bright appetizer that can not only arouse appetite, but also saturate. Cooking time is less than an hour.

Ingredients:

Base: minced meat (pork and beef or chicken, 1 kg), chives (2 cloves), onion (2 pcs), ground almonds (half a glass), ground cinnamon (half a teaspoon), egg (1 pc), dry sherry ( spoon and a half), olive oil (2 tablespoons), coriander, ground black pepper, salt.

Sauce: vegetable oil (1 spoon), garlic (1 clove), paprika (1 spoon), red sweet pepper, green sweet pepper, chili pepper (1 each), beef broth (third cup), sherry (quarter cup), onion (1 pc), starch or flour (1 spoon).

Cooking method

Crush garlic and mix with minced meat and breadcrumbs. Finely chop the onion and add to the resulting mixture, as well as cinnamon, beaten egg, chopped herbs and moths. Pour the sherry and salt the resulting mixture. Now you can make balls. Try to take the minced meat with wet hands, so the meat does not stick to the palms.
Fry the meatballs in a thick-walled pan and remove excess oil from them with a napkin. Leave them in a warm place while we make the sauce.

Sugar, garlic, vegetable oil, onion overcook in a pan, about 7 minutes. Peel and chop the tomatoes and add to the sauce. They are followed by chili peppers, coriander and paprika. Simmer for another 3 minutes and slowly pour in the broth. Stir the sherry with flour to a paste and add to the sauce. Bring to a boil, cook for 2-3 minutes - that's it! It remains to pepper and salt the sauce, put meatballs in it and simmer over low heat for half an hour. The sauce should thicken. If desired, in plates, decorate them with grated cheese and herbs.

The sharpness of the sharpness is different. To distinguish between the degree of sharpness, you can use the Scoville table. In 1912, Wilbur Lincoln Scoville began developing a test and scale to determine the spiciness of hot foods. His "organoleptic Scoville test" and the famous scale gained great fame. They are based on the content of the alkaloid capsicin, which provokes a reaction of receptors, anesthetizing and causing an irritating effect. A pure substance equates to 14-15 million burning units. And sweet peppers do not contain capsicin at all (0 on the scale). The most burning representative grows in India. Its value on the Scoville scale reaches a million units.

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.

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/