Hot 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 hot peppers (2 pcs.), 3 cloves of garlic, 50 ml of apple 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 desired structure (so that small pieces remain). After that, Thai sauce should be poured into a small saucepan, put on low heat and boil it for 3-4 minutes until thick. Store in a glass jar in the refrigerator for a month.

Chili sauce: traditional recipe

Not a single traditional dish of 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 the birthplace of Latin America. It is served hot or cold with meat and fish dishes.

You can make your own delicious chili sauce at home. 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". 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. You can cook it from pepper of any variety, thereby adjusting the desired spiciness. For the classic sauce you 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 spicy 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.

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. the 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. the 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. the 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.

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 has long been 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 the classic version). 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:

1. 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.
2. Cut the last pepper into small pieces and add to the puree along with sugar, vinegar and salt.
3. Boil the resulting composition for 5-10 minutes over low heat. So that the sauce does not burn, you can add vegetable oil to it, and to make it thicker - starch. If you will add starch, then first dilute it in a small amount of cold water.
4. The finished sauce is transferred to small jars, cooled and put 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 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.
7. 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.
8. To make it even hotter (Mexican sauce), add 2 clove buds to the sauce.
9. To get green chili, you need to add basil (leaves) - 10 gr., Parsley - 20 gr., Mint - 4-6 sprigs, mustard grains - 1 tbsp. The components are crushed and whipped with olive oil - 6 tablespoons, lemon juice - 30 ml and a 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:

1. We clean the chili from seeds, chop very finely.
2. 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.
3. We send hot sauce in jars.

This sauce has a rather mild, gently 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:

1. Bake bell peppers, tomatoes and peeled garlic cloves for 40-60 minutes.
2. Remove the seeds from the chile and soak in hot water for 3-5 minutes.
3. Grind the 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.
• cloves - 2 buds

You need to prepare like this:

1. We clean the chili from seeds and partitions, fry the onion if desired or use it raw.
2. Grind peppers, tomatoes and onions and, placing in a deep frying pan, simmer in oil for about half an hour.
3. 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.
4. 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:

1. We clean the chili from seeds and partitions.
2. All components (except 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 pieces of vegetables will soften.
4. 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).

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/

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 cider 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 be simply 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. etc. You can vary the degree of chopping of peppers 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.