Spicy food lovers 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, promote the elimination of toxins and the secretion of gastric juice.

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

Among the large number of recipes, you can find not only standard, simple, but also exotic ones. We offer you an excellent selection of recipes to help you cook in style, bright and unpredictable.

Classical

Ingredients:

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

In a preheated oven, put a baking sheet with chopped tomatoes, whole peppers and garlic cloves, which do not need to be peeled. We bake all our vegetables for about 40-60 minutes, peel them off. While vegetables are 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 stewed for about 15 minutes, until the amount of sauce is halved.

Eastern spicy sauce

Components:

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

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

Hot peppers and mango sauce

Components:

• green chili peppers - 3 pcs.
• mango - 1 pc.
• shallots - 30 g
• curry mixture - 1 tbsp the spoon
• garlic - 2 cloves
• sea \u200b\u200bsalt - a pinch

Dice the peeled mango, chop the chilli, chop the onion and garlic. Whisk 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 spicy sourness. The sauce is ideal with smoked hunting sausages and black bread.

Pepper and Black Rowan Mix Sauce

Components:

• pureed black mountain ash - 500 g
• red hot pepper - 2 pcs.
• ground black and white pepper - 0.5 tsp
• hops-suneli - 1 tbsp. the spoon
• cinnamon - 1 tsp
• garlic - 2 heads
• vinegar - 2 tablespoons

We mix mashed mountain ash with garlic passed through a 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 diaz, merhaba, no hao, and just hello, dear spicy lovers! Sharpness is a relative concept. Those who are interested in spicy cuisine are well aware of the great niche in this noble cause of sauces. Just a few drops when cooking or in a finished dish - and you have a completely new taste. It is not for nothing that such a cuisine is so popular in the world - spicy foods contain a large amount of vitamin C, improve digestion and just pleasantly pamper our taste buds.

The biggest gourmets can recognize the presence of jalapenos, habanero or chili in the dish. Those who are interested in the cuisines of the peoples of the world must have come across mysterious chipotle peppers. The most daring can try 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 searing pungency makes anyone cry, who adds even a drop of its sauce to the dish. He personifies the very concept of sharpness. Just imagine - it's 400 times spicier than the hottest English Tabasco sauce!

Hot sauces - food preparation

Russian cuisine is distinguished by milder tastes, but it is also 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, mainly chili peppers are used as the main ingredient, and horseradish, garlic, mustard, hot ground red and white peppers are used for the base. This sauce perfectly complements and enhances the taste of meat and vegetable dishes, is 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 endless. He lost his nationality long ago and became a real culinary "citizen of the world". Chile goes well with pasta, rice, potatoes and, of course, any kind of meat and fish. You shouldn't add any more ingredients to the given recipe, everything is harmonious here, a unique combination of seasonings will give any dish an unforgettable aroma and spiciness.

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

Cooking method

- We turn on the oven at 200 degrees. Cut the tomatoes, put them in a baking sheet and add whole sweet peppers, garlic cloves in skins. Bake for an hour.
- Remove the peppers from the mold and place in a bag. Hurry up to tie so that no steam comes out. Peel the tomatoes from the film - now it is very easy to do this. Chili peppers must be soaked for 20 minutes. Peppers from the bag are also peeled and chopped with a blender.
- Remove seeds from chili peppers and cut into pieces and mix with bell peppers.
- Using a food processor, mix the peeled tomatoes, tomato paste, oregano, sugar and broth. Add the peppers and boil the mixture in a separate bowl. After boiling the sauce, simmer for 15 minutes over low heat, until the mass has boiled down twice. Serve with hot and cold dishes, it is good in any form.

Recipe 2: Hot pepper sauce

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

Ingredients: hot pepper (200 grams), salt, sugar (1 spoon), vegetable oil (1 spoon), vinegar (2 tablespoons, white wine or apple cider - 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 run everything through a blender. Put the mashed potatoes in a saucepan, salt, add sugar and oil, pour in the 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, kebabs.

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 in just 2-3 minutes, a breathtakingly appetizing smell spreads from the oven. For the sauce, we just need garlic, a little soy sauce and ginger root. Add hot pepper to taste.

Ingredients: chicken drumstick (8 pieces), 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. Mix, spread the shins in a mold and grease with olive oil. Sauce: chopped garlic, ground ginger, sugar, soy sauce, wine vinegar, mix in a blender and pour over the drumsticks in a mold. Place in a preheated oven and bake for about 40-40 minutes.

Recipe 2: Meatballs in a Spicy Mexican Sauce

Delicious meatballs boiled in broth and seasoned with sauce - 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 snack that can not only arouse appetite, but also satiate. Cooking time - less than an hour.

Ingredients:

Base: minced meat (pork and beef or chicken, 1 kg), chenok (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 bell pepper, green bell pepper, chili pepper (1 pc), beef broth (a third of a glass), sherry (a quarter of a glass), onions (1 pc), starch or flour (1 spoon).

Cooking method

Grind the garlic and mix with the minced meat and bread crumbs. Finely chop the onion and add to the resulting mixture, as well as cinnamon, beaten egg, chopped herbs and moth. Pour in the sherry and salt the mixture. Now you can sculpt balls. Try to take the minced meat with wet hands, so the meat will not stick to your palms.
Fry the meatballs in a thick-walled skillet and remove excess oil from them with a napkin. Leave them in a warm place while making the sauce.

Sugar, garlic, vegetable oil, onion fry in a pan, about 7 minutes. Peel and cut the tomatoes - 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 until 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 the meatballs in it and simmer over low heat for half an hour. The sauce should thicken. Garnish the plates with grated cheese and herbs if desired.

The acuteness of the severity of strife. To distinguish the degree of pungency, you can use the Scoville table. In 1912, Wilbur Lincoln Scoville began developing a test and scale for determining the pungency of pungent foods. His "Scoville organoleptic test" and the famous scale are well known. They are based on the content of the alkaloid capsicin, which provokes the reaction of receptors, analgesic and irritating effect. Pure matter equates to 14-15 million pungent units. Bell peppers are completely free of capsicin (0 on a scale). The most burning representative grows in India. Its value on the Scoville scale reaches one million units.

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

And chili pepper is rich in useful properties - it contains vitamins, minerals and acids, plus an excellent chemical composition - it is not for nothing that in Latin America it was the best gift for the gods for a long time.

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

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

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

How to serve:

For 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 in Thai, sauce is also used in the preparation of first courses, we have learned to preserve it for the winter.

Usually, miniature saucers are used to serve fresh sauce, since it is quite spicy, and the one who eats the dish should only emphasize, and not overshadow the taste of the meal.

It is better to taste the chili sauce a little bit, almost drop by drop. By the way, the pungency becomes less aggressive during storage.

Classic chili sauce

This recipe has a spicy, sweetish taste with a subtle sourness. Plus - you can improve it to your liking.

Prepare:

• chili pepper - 300-350 gr.
• garlic - 2 heads
• wine or apple 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 cook like this:

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

How to vary the recipe:

1. Use several varieties of pepper.
2. Reduce the amount of garlic.
3. Increase the amount of sugar.
4. Add fried or fresh onions to the composition.
5. Replace vinegar with rice wine (mirin).
6. To make the recipe more acidic, you can enter up to 4 tablespoons. lime juice (lemon) or pineapple and mashed 3-4 tomatoes.
7. Add a pinch of dried ginger or a little (50-70 g) freshly grated ginger. Cilantro and 3-5 tbsp will go well with ginger. lime juice.
8. To make it even spicier (Mexican sauce), add 2 cloves to the sauce.
9. To get green chili, you need to add basil (leaves) - 10 gr., Parsley - 20 gr., Mint - 4-6 branches, mustard beans - 1 tbsp. The components are chopped and whipped with olive oil - 6 tablespoons, lemon juice - 30 ml and cooled classic sauce. It is especially good with fish and seafood.

Sweet Chili Sauce

Prepare:

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

You need to cook like this:

1. We clean the chili from the seeds, cut very finely.
2. Place all components in a thick-walled bowl and, after boiling, boil until the desired thickness (15 minutes). 1 tsp will add thickness to the sauce. starch (it is better to take corn). If you add starch, then first dilute it in a little cold water.
3. We send hot sauce in jars.

This sauce has a rather mild, mildly spicy taste, sometimes 2 crushed cloves of garlic 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
• bell pepper (sweet) - 2 pcs.
• tomatoes - 2 pcs.
• tomato paste - 2 tbsp. l.
• meat broth - 1 cup (250 ml)
• sugar (better than cane) - 1 tsp
• garlic - 2 cloves
• oregano - 1 tsp

You need to cook like this:

1. Bake bell peppers, tomatoes and peeled garlic cloves for 40-60 minutes.
2. We clean the chili from seeds and soak in hot water for 3-5 minutes.
3. Grind baked vegetables and chili with a blender, add tomato paste and broth to the puree, add granulated sugar and oregano.
4. 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
• carnations - 2 buds

You need to cook like this:

1. We clean the chili of seeds and partitions, fry the onion if desired or use it raw.
2. Chop peppers, tomatoes and onions and, placing in a deep frying pan, simmer in butter for about half an hour.
3. Into the composition we introduce grated ginger, spices and spices, pass the mass through a sieve, add vinegar and boil over low heat for 60-90 minutes.
4. We send the sauce in jars. Store in the refrigerator.

Thai sauce

Prepare:

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

You need to cook like this:

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

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

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

The hot sauce enhances the flavor of the dish, thus stimulating the appetite. Many studies prove that the "fire" spices in its composition make food healthier, speed up metabolism, promote weight loss, improve blood circulation, warm during hypothermia, and help in the fight against colds. What's the hottest sauce in the world? How can you cook it yourself? Read about it in our article.

Sauce "Tabasco": composition and recipe

One of the most popular hot sauces in the world is Tabasco. In its manufacture, the pulp of ripe vinegar and salt is used. The classic "Tabasco" is aged for 3 years in oak barrels. It has a sour pungent aroma and rich pungent 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. This will make the sauce taste more like the original.

Gloves should be worn before working with pepper. After that, wash the pepper, cut in half and remove the seeds from it. You only need its pulp, but only if you do not want to cook an overly hot and spicy option. In addition, you need to take a little water, 50 ml of apple or white vinegar (wine), salt to taste. Load all ingredients into a blender and grind well until smooth. Adjust the amount of water to your liking. If desired, the finished sauce can be rubbed through a fine sieve.

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

Thai sauce recipe

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

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

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

Chili sauce: traditional recipe

Not a single traditional dish of the national Mexican and Asian cuisine is complete without chili sauce. Its invariable ingredient is the pepper of the same name, which is considered to be its homeland in Latin America. It is served hot or cold with meat and fish dishes.

At home, you can make your own delicious chili sauce. Its recipe involves the use of such ingredients: pepper (7 pcs.), Garlic (6-7 cloves), 150 ml of vinegar, salt and sugar to taste. Pepper must first be cleaned of seeds. Then, in a small saucepan, combine the pepper pulp, garlic, vinegar, salt (4-5 tsp) and sugar (1 tsp) in a small saucepan. Place the dishes on the stove and simmer for 12-15 minutes, until the sauce becomes thick. Then grind it directly in a saucepan with a blender and pour into a glass container. Keep refrigerated.

Cooking Hot Pepper Sauce

Any red hot pepper sauces contain one unique substance - capsaicin, which promotes the production of endorphins, or "happiness hormones". It is enough to cook a delicious dinner and serve hot sauce to it, and a good mood will be provided.

Hot pepper sauce can be called universal. It can be prepared from any kind of pepper, thereby adjusting the desired pungency. For a classic sauce you will need:

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

Peel the seeds and stalks from the pepper, peel the garlic. Put the ingredients in a blender and chop until puree. Send the resulting mass to the pan, add salt, sugar, lime juice and vegetable oil. Bring the sauce to a boil, immediately remove the pan from the heat and place 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 American state of New Mexico. On the scale of W. Scoville, this hot seasoning for the main dish gained almost 2 million units. The most scorpions in the world are made on the basis of Infinity Chili, which is considered to be one of the hottest. Otherwise, the seasoning technology is not much different from other recipes.

Garlic, salt, sugar, vinegar and water are added to the sauce to add a pungent taste and pleasant consistency. The chopped ingredients are boiled over low heat for several minutes, after which the sauce is cooled and served. It is important not to overdo it when adding to main dishes. The sauce is so pungent that if consumed in large quantities it can cause burns to the esophagus and other unpleasant consequences for the body.

English Atomic Kick Ass Sauce

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

The sauce contains the most "fiery" peppers of the Trinidad Scorpion Moruga (Moruga Scorpion) and Carolina Reaper (Carolina Reaper) varieties. Its secret ingredient is a special pepper extract with a pungency of 13 million Scoville units. The sauce made from these peppers turns out to be spicy, but at the same time very tasty, with a pleasant spicy taste and a fruity aftertaste.

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