10 hot sauces for all tastes
Educational Program Food / / December 19, 2019
Horseradish and mustard - it's boring. Sharp-sweet sauce with apricots, satsebeli of dry adzhika classic chili and seven more to really burning options to make even the simplest dish a bright and unusual.
1. Classic chili sauce
Ingredients:
- 50 g of chilli;
- 3 garlic cloves;
- 1 tablespoon vegetable oil;
- 1 teaspoon starch;
- 1 tablespoon wine vinegar or apple;
- 1 teaspoon of sugar;
- a pinch of salt.
preparation
Grind in a blender the garlic and chilli. The resulting mixture was transfer to a pot, add vinegar, oil, salt and sugar and set on low heat.
As soon as the sauce begins to boil, add the starch. Immediately after boiling, remove the pan from the heat and put to cool.
Because of starch sauce becomes quite thick. If you want to make it more liquid, simply refuse this ingredient.
In a clean bowl airtight sauce can be refrigerated for about a week.
2. Very spicy chili sauce
Ingredients:
- 450 g of very hot chili peppers without stems;
- 4 garlic cloves;
- 12 large basil leaves;
- 1 cup vinegar;
- 1 teaspoon salt.
preparation
Preheat oven to 200 ° C. Spread on a baking chili peppers and unpeeled garlic cloves. Send your vegetables for 15-20 minutes in the oven. Wait until the skin is slightly wrinkled peppers, but will burn.
Crush peeled garlic and pepper in a food processor. Add the basil leaves and then grind mixture. Vegetables code are well mashed, pour vinegar.
At the end add salt and stir the sauce. Strain it and pour into sterilized bottles. In them it can be stored in the refrigerator for 1-2 weeks.
Be careful: this sauce is really stinging!
3. Sharp-sweet sauce with apricots
Ingredients:
- 200-250 g of coarsely chopped apricots (pitted);
- 2 jalapeno peppers;
- 1 large Thai chilli;
- 1 red chilli;
- 2 cups of apple cider vinegar;
- 1 cup light brown sugar;
- 2 bay leaves;
- salt - to taste.
preparation
Cut all the hot peppers with seeds, but one jalapeño pepper: it should be pre-cleaned of seeds and after the cut.
In a medium saucepan, mix apple vinegar and brown sugar and bring the mixture to boiling to dissolve the sugar. Add apricots, all chopped peppers, bay leaf and cook the sauce over moderate heat until the apricots are soft. It will take about 5 minutes.
Allow the sauce to cool, then remove the bay leaf and reload the mixture in a blender. Grind to homogeneity, salt and pour into sterilized jars or bottles.
This sauce can be stored in the refrigerator for a month. Serve it best to grilled dishes or to use for cooking sandwiches.
4. Spicy tomato sauce
Ingredients:
- 2 small red chili peppers;
- 2 conventional red pepper;
- 2 garlic cloves;
- 1 shallot;
- 400 g of chopped tomato juice;
- 100 g of brown sugar;
- 3 tablespoons sherry vinegar (sherry vinegar).
preparation
Peppers remove seeds and chop. Chop the onion and garlic. Put these ingredients in a food processor, add the tomatoes and mix until smooth.
Move the puree in a stainless steel pot, add sugar and vinegar and bring to the boil, stirring periodically.
After boiling, reduce heat to low and simmer the sauce for 40-60 minutes, until it thickens. Do not forget to stir, especially towards the end of cooking.
Ready sauce pour into sterilized jars and refrigerate. In this form it can be stored in the refrigerator for two weeks.
5. Simple hot sauce to meat
Ingredients:
- 200-250 g of red pepper jalapeno;
- 1 clove of garlic;
- ¹/₂ cup fresh lime juice;
- ¼ cup water;
- 2 tablespoons of salt.
preparation
Pepper coarsely chop and send it together with the remaining ingredients in a blender. Mix everything until smooth. Put the prepared sauce in an airtight container.
This sauce is ideal for Steakhouse and roast beef. Stored in the refrigerator for about a week, he can.
6. Universal hot sauce with garlic
Ingredients:
- 6 medium jalapeno peppers;
- 4 sprigs cilantro;
- 2 green onions pen;
- 2 garlic cloves;
- ¹/₂ cup white vinegar;
- 2 tablespoons sugar;
- 1 tablespoon fresh lime juice;
- 1 teaspoon salt.
preparation
Slice the jalapeno, cilantro, onion and garlic. Move them to a blender, add all the remaining ingredients and grind until smooth. Voila - the sauce is ready.
It can be added to the meat used as a marinade for poultry or when cooking tacos. Be refrigerated sauce can be up to two weeks.
7. Thai spicy-sweet sauce for chicken
Ingredients:
- 1 teaspoon chili powder;
- 6 garlic cloves;
- 100 ml apple cider vinegar;
- 100 g of sugar;
- ¹/₄ teaspoon salt.
preparation
The pan pour vinegar and bring it to the boil. Add sugar, salt and simmer 5 minutes.
Remove the pan from heat, add chopped garlic and chili powder. Cool to room temperature sauce.
This option is a perfect match with grilled chicken, rice, and many Thai dishes. In the fridge it can be stored for more than a week.
8. Acute soy sauce for fish
Ingredients:
- 5 tablespoons of soy sauce;
- 1 tablespoon rice wine;
- 2-3 cloves of garlic;
- 10g ginger root;
- 1 tablespoon rice vinegar;
- 20 grams of cilantro;
- 1 tablespoon tomato paste.
preparation
Crush the garlic and cilantro, grate grated ginger. Combine these ingredients and add them to the soy sauce, vinegar and wine. Mix thoroughly. At the end, add the tomato paste and stir again.
This sauce is a nice way to fish: it can be fed and ready-made meals, and add to the cooking process.
It is better to eat the sauce immediately or pour into a clean, sealed bowl and store in the refrigerator for about a week.
9. Sharp-sweet sauce for shrimp
Ingredients:
- 2 tablespoons of rapeseed oil;
- 1 medium red onion;
- ¾ cup coarsely chopped fresh ginger;
- ¾ cup light brown sugar;
- ¹/₄ 1 cup ketchup;
- ¹/₄ cup bean chili sauce (toban djan);
- 1 cup water.
preparation
Heat the oil in a saucepan. Add the finely chopped onion and cook over medium heat until it is golden brown (about 4 minutes). Add the ginger, reduce heat and simmer for 3 minutes until tender.
Put in a saucepan the sugar, ketchup and bean sauce. Simmer gently for about 5 minutes until thick.
Transfer mixture to a blender, add half a cup of water and mix everything until smooth. Then add the remaining water and mix again.
Put the sauce back into the pan and cook over low heat for another 3 minutes. After pour it into a clean bowl and store in the refrigerator to cool.
Such amount will suffice sauce about 2 kg of finished shrimp. Keep it more than a day is not recommended.
10. Hot sauce satsebeli of dry adzhika
Ingredients
For dry adzhika:
- 300 g of red pepper;
- 2 tablespoons coriander;
- 1 tablespoon of hops-suneli;
- 1 tablespoon fennel seeds;
- sea salt.
For the sauce:
- 4 kg of tomato puree;
- 2 kg of sweet peppers;
- 2 acute pepper;
- 2 cilantro beam;
- 1 bunch marjoram;
- 1 bunch basil;
- 1 bunch parsley;
- 6-8 garlic cloves;
- 6-10 teaspoons adzhika;
- 200 ml of vinegar;
- ¹/₄ teaspoon black pepper;
- 4 tablespoons Khmeli Suneli;
- salt - to taste.
preparation
First, you must prepare a dry adjika. Clean advance (preferably 1-2 weeks) Dried red pepper from the stalks and seeds and grind in a meat grinder or food processor.
Coriander asks not to leave the husk and other debris. Grind in the mortar to a powder.
Grind fennel seeds to oil separation and also crushed in a mortar. Mix the crushed pepper with coriander and fennel seeds. Add the hops-suneli and salt. On average, for every 200-400 g adzhika takes about 1 teaspoon of salt. Pour the finished dry adjika in a sealed container.
Now we can proceed to the preparation of satsebeli sauce. Wash and clean all vegetables and herbs. Grind in a meat grinder or food processor pepper and garlic.
Grind tomatoes, drain the juice and pulp of boiled down until thick. Measure the necessary amount of tomato puree (4 kg), and continuing to boil, add thereto pepper and garlic. Stir.
Add to the mix all the spices, adjika, salt and part vinegar. When all of the sauce ingredients combined into a single bouquet, remove from heat and pour into a sterile liter cans. Add to each spoonful of vinegar and replace the long-term storage.
Do you have a favorite hot sauce? Share your recipe in the comments!