Spicy sauces - the best recipes. How to properly and tasty cook hot sauce.

Spicy sauces - the best recipes. How to properly and tasty cook hot sauce.

Spicy sauces - general principles and methods of cooking

Buenas dias, merhaba, no hao, and just hello, dear little sharp lovers! Keenness is a relative concept. Those who are interested in spicy cuisine, perfectly understand what a big niche in this noble business is occupied by sauces. Just a few drops when cooking or in a ready dish - and you have a completely new taste. Such a kitchen is not in vain so popular in the world - spicy foods contain large amounts of vitamin C, improves digestion and just pleasantly pampers 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, probably had to meet the mysterious chipotle peppers. The most courageous 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! His burning spicyness makes anyone cry who adds even a drop of sauce with his participation in the dish. He personifies the very notion of sharpness. Just imagine - it is 400 times sharper than the most spicy English Tabasco sauce!

Spicy Sauces - Preparing Foods

Russian cuisine has more moderate tastes, but it is unthinkable without garlic and horseradish. Every lover of the little can come up with or choose his own taste, using only natural ingredients. In our kitchen, when preparing spicy sauces, mainly chili peppers are used as the main ingredient, and for the base - horseradish, garlic, mustard, hot ground red and white pepper. 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 it is most often perceived as a separate dish.

Spicy Sauces - Best Recipes

Recipe 1: Hot Chili Sauce

The popularity of this sauce worldwide is limitless. He had long lost his national identity and became a real culinary “citizen of the world.” Chile is wonderfully combined with pasta, rice, potatoes and, of course, any kinds of meat and fish. In this recipe you should not add any more ingredients, everything is harmonious here, a unique combination of seasonings will give any dish an unforgettable flavor and sharpness. Ingredients: tomatoes (2 pieces), sweet pepper (2 pieces), garlic cloves (unpeeled, 2 pieces), hot pepper (4 pieces), better different varieties, tomato paste (2 spoons), meat broth (300 grams), brown sugar (1 teaspoon), can be white, oregano.

Method of preparation

- We include the oven at 200 degrees. Cut the tomatoes, put them in a baking sheet and add whole peppers, garlic cloves in the skins. Bake for an hour.

- Remove the peppers from the mold and place in the bag. Hurry up to tie up so as not to steam out. Tomatoes peeled from the film - now it is quite easy to do. Chilli must be soaked for 20 minutes. Remove the rind from the sweet pepper from the bag and chop it with a blender.

- Remove seeds from chili pepper and cut into pieces and mix with sweet pepper.

- Using a combine, mix tomatoes without skin, tomato paste, oregano, sugar and broth. Add the peppers and boil the mixture in a separate bowl. After simmering the sauce, simmer for 15 minutes over low heat until the mass is twice as large. Serve hot and cold sauce, it is good in any form.

Recipe 2: Hot Pepper Sauce

This is undoubtedly a masculine product - a wonderful seasoning for lovers of the sharp. Some men do not sit at the table without such a dish. Those who are afraid to take risks - start small - add it in a drop, but fans will certainly 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).

Method of preparation

Cut off the green tops of the peppers and cut into pieces along with the seeds. Peel the garlic and pass through a blender. Puree shift in 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, kebabs.

Examples of dishes with hot sauces

Recipe 1: Chicken thighs in hot garlic sauce

Chicken thighs, like nothing else, are suitable for baking in a sauce. Already literally 2-3 minutes from the oven spreads breathtakingly appetizing smell. For the sauce, we need only 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 spoons), wine vinegar (4 tablespoons) . spoons), olive oil, salt, pepper.

Method of preparation

Remove the skin from chicken legs, rub with a mixture of pepper and salt. Stir, spread the legs in shape and lubricate with olive oil. Sauce: chopped garlic, ground ginger, sugar, soy sauce, wine vinegar mix in a blender and pour over his drumsticks in the form. Put in a preheated oven and bake for about 40-40 minutes.

Recipe 2: Meatballs in Spicy Mexican Sauce

Appetizing meat balls boiled in broth and seasoned with sauce is a great dish for a friendly party or just a family dinner. For decoration, you can put chopsticks in them, decorate with cheese and greens and offer guests a bright snack that can not only induce appetite, but also sate. Cooking time - less than an hour.


Basis: minced meat (pig-beef or chicken, 1 kg), chenok (2 cloves), onions (2 pcs), ground almonds (half a cup), ground cinnamon (half a tea spoon), egg (1 pc), dry sherry ( spoon and a half), olive oil (2 spoons), 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 pc each), beef broth (third of glass), sherry (quarter glass), onions (1 piece), starch or flour (1 spoon).

Method of preparation

Grind the garlic and mix with minced meat and bread crumbs. Finely chop the onion and add to the mixture, as well as cinnamon, beaten egg, chopped greens and moths. Pour the sherry and salt the mixture. Now you can sculpt balls. Try to take the stuffing with wet hands, so the meat will 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 doing the dressing.

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

Hot Sauce - useful tips from experienced chefs

The severity of sharpness is different. To distinguish the degree of sharpness, you can use the Scoville table. In 1912, Wilbur Lincoln Scoville began the development of a test and a scale for determining the severity of burning products. His “Scoleville organoleptic test” and the famous scale gained great fame. They are based on the content of the alkaloid capsicin, which provokes the reaction of receptors, anesthetizing and causing irritant action. Pure substance is equivalent to 14-15 million burning units. And sweet pepper does not contain capsicin at all (0 on the scale). The most burning representative grows in India. Its value on the Scoville scale reaches one million units.

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