Spicy sauces - the best recipes. How to properly and tasty cook hot sauce. Hot Sauce - Hot Recipes for Hot Lovers

We offer you to cook a very original and universal sauce   from hot peppers, which is perfect for any dishes and more fully and colorfully reveal their amazing taste.

Red pepper sauce

Ingredients:

• hot red pepper - 200 g;
• garlic - 4 cloves;
• sugar - 1 tbsp. spoon;
• salt - 1 tsp;
• lemon juice - 2 tbsp. spoons;
• vegetable oil - 1 tbsp. spoon.

Cooking

Wash the hot pepper, cut the stalk and remove the seeds. Then cut it into pieces and put it in the bowl of the blender. Garlic clean, chop and add to the pepper. Next, beat all the blender at high speed into a puree homogeneous mass and transfer it to the saucepan.

Pour salt with sugar, pour in vegetable oil and lemon juice. Put the dishes on a weak fire and bring to a boil. After that, carefully transfer the mass to the saucepan and put it on an ice cushion. Cool the prepared pepper sauce and serve it on the table.

Hot Chili Sauce

Ingredients:

• hot chili pepper - 2 pcs .;
• fresh lime juice - 1 tbsp .;
• sea ​​salt - 1 tbsp. spoon.

Cooking

Now tell you how to cook. So, first take the pepper, remove the seeds, white core, finely chop, shift into a container, pour in lime juice, sprinkle with salt and carefully beat all the blender until smooth. Then pour the sauce in a jar, close the lid and remove in the cold. Insist about 4 days, after which the red pepper is ready to eat.

Hot Pepper Sauce

Ingredients:

Cooking

So, take a small saucepan, put the washed tomatoes, crush, and mash them. Now we take the second saucepan, put the pepper in it, pour it with a glass of boiling water and cook on medium heat until the water turns to burgundy in about 15-20 minutes.

Then combine tomatoes with pepper, grind with a blender, pour in vegetable oil and mix thoroughly. Add salt and seasoning to taste, put the saucepan on a slow fire and cook our sauce, almost until complete evaporation of water, stirring occasionally. Then pour the finished mass into a glass jar and close the lid. Before use, thoroughly shake the jar with the sauce so that the settled mash is evenly distributed.

1 Portion 15 minutes

Description

Spicy seasoning lovers can quite independently cook something similar for the winter and enjoy their favorite potato and meat dishes, serving them, for example, seasoning, cooked with the addition of garlic and red pepper! As you can see, the seasoning, in addition to the sharp taste, will also have a specific garlic aroma that awakens appetite and interest in any dish!

How to prepare seasoning with garlic and red pepper?

Say at once - the seasoning turns out very sharp! Taking a kilogram of sweet red pepper and half a pound of hot, the pods are washed and cut out the seed box, the walls are left. Separately clean the garlic to make a half pound in the finished mass. Vegetables are placed on a cloth towel or a large sieve so that the last drops of water after washing are removed.

Garlic and pepper, at least alternately, even though all together are sent to the bowl of a food processor or meat grinder for grinding. In a twisted mass additionally poured a glass of salt. In principle, seasoning based on red pepper and garlic can be considered ready to eat. It is transferred to a clean dry container and stored, gradually eating, in the refrigerator.

If you planned to save the cooked mixture throughout the winter and use it not as a flavoring agent in the dish, but rather as a preventive measure against colds, then you have to tinker a little more! We are talking about the preparation of glass jars and lids for closing. At once we say that capron caps are used - they are washed with soda and slightly boiled over and dried. The banks themselves, depending on their volumes, are “fried” in the oven, for example, in order to efficiently process the jars with volumes from 0.5 to 0.7 liters, they are placed down the neck on the oven baking tray and heat the device to 100 ° C. In such a temperature, it is enough to hold for 10 to 15 minutes. After the oven is turned off and, without opening, let the tanks cool down in a naturally falling temperature.

Only after that you can shift the prepared seasoning with garlic and red pepper into the jars and immediately cover. Nothing more is needed, the seasoning is immediately taken to a cool place, or one is found in the fridge!

As you can see, seasoning is preparing quickly. In addition, with a skillful approach, its taste can always be diversified by adding small bunches of dill herbs, parsley, coriander and something else at its discretion!

Ingredients:

200 g hot pepper
   1 small head of garlic
   1 tsp without a hill of salt
   1 tbsp. without sugar
   1 tbsp. vegetable oil
   2 tbsp. vinegar (we used white wine, also apple)
   1 tsp starch at will for thickening (it was not useful to us)

At the peppers we cut off the green top, cut them into pieces and send them together with garlic into the blender bowl (we do not remove the seeds from the peppers).

Grind in mashed potatoes and shift in a saucepan.

Add salt, sugar, butter and vinegar (if you add starch - it is there too) and put on a small fire on the stove. Cook until boiling, remove from heat and cool in an ice bath.

And 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 finished product   can be adjusted by replacing a certain amount of bitter pepper on the Bulgarian.
   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 on this amount of raw material. We put in jars and storage. This beauty can be stored for years (if it is prepared too much), it does not spoil at all.

This seasoning boosts immunity, kills pathogenic bacteria, promotes the breakdown of cholesterol and the elimination of cholesterol plaques in blood vessels, etc., etc. Well, simply put, it is tasty and healthy.

Harissa

Harissa is a real African thing, incredibly sharp and burning, the essence is eating hot peppers paste. Very common in the Maghreb countries, especially in Tunisia, where this sauce is used daily. Traditional harissa is extremely spicy, since for it uses peppers with a high index of sharpness. Peppers can be dried, dried or smoked. Obligatory spices for harissa are freshly ground zira (cumin), cumin, coriander, and dried or dried garlic. Based basic recipe   You can create a great variety of different options for Harissa. You can simply mix it with decent olive oil and spread it on a flat cake, or you can simply scoop this fiery seasoning from a bowl. It will be extremely tasty with meat, and in the form of marinade, and as a sauce. Do not do without it when cooking couscous, tagine and other dishes of North African cuisine. Harissa can be used as a dressing for salads or soups
   For those who, for whatever reason, avoid eating spicy foods, you can add a small amount of harissa to the sauce of baked sweet peppers, or tomato sauce, or even mix with yogurt and sour cream.
   Pasiya, ancho, guahiyo, hatch, jalapeno ... our markets and supermarkets can hardly boast the presence of these varieties of hot peppers, so we will prepare a harissa of those peppers that we can purchase ...
   It will take:
   - 400 g hot pepper
   - 1 tsp seeds of spirits
   - 1 large head of garlic
   - 0.5 tsp cumin
   - 0.5 tsp. coriander
   - 2 tbsp. coarse sea salt
- olive oil

Cover the baking sheet with foil, brush with olive oil, put peppers washed and paper-dried, sprinkle them with olive oil, close with foil and bake in a preheated oven for 30 minutes at 180 degrees. Together with the peppers, bake the garlic head wrapped in foil. Cool to room temperature.
   Next, you will have to arm yourself with rubber gloves and peppers from skin and seeds. Finely chop them up.
   Heat cumin, cumin and coriander in a dry hot frying pan for a couple of minutes, then pound 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, to the base paste, sun-dried tomatoes   etc. etc. You can vary the degree of crushing of the peppers to your liking - you can grind them to a uniform consistency, or you can simply chop them so that the pieces come across. You can bake the peppers at a very high temperature so that the skin is charred - after all, we will still clean it, and the smell of "smoked meat" will be very appropriate in the sauce ...
   Harissa is beautifully stored in the refrigerator for several months.

Spicy sauces occupy a special, honorable place in cooking. They are equally good with any kind of meat, poultry or fish. Just a couple of drops or spoons of these fragrant dressings drastically change the taste, aroma and appearance of dishes, giving them a completely different flavor. Most of those who prefer food "hot" do not imagine the meal without these savory additives that can turn ordinary food into an exquisite masterpiece.

Tartar sauce"

This spicy sauce refers to the classic traditional French dressings served to fish, seafood or cold meats. It is easy to purchase in almost any store, however, there are many different options   preparations, they are all easy and affordable. Therefore, the happy hostess would prefer to prepare such a dressing on her own, and many of them have their own personal recipe. This sauce is different from others - it is prepared as an emulsion based on boiled egg yolk with the addition of various ingredients, such as pickled cucumbers or garlic.

We will need:

• Chicken eggs - 3 pcs .;
• Lemon juice (or wine vinegar) - 1 tablespoon;
• Sour cream - 2 tablespoons;
• Vegetable oil (preferably olive oil) - 1 cup;
• Marinated cucumber - 50 g;
• Mustard powder - 1 tablespoon;
• Olives - a handful of 5-8 pieces;
• Dill - 50 grams;
• Salt is a pinch;
• Pepper is similar.

Cooking:

1. Boil 2 eggs to the state of "hard-boiled", cool, then clean from the shell. Then remove the yolks, rub them;
2. Raw egg break, separate the yolk and white;
3. Add to raw yolks one raw and also lemon juice, mix everything thoroughly until smooth;
4. Without ceasing to mix, add a thin stream of vegetable oil, a little later we add sour cream, and also mustard powder;
5. Pickled cucumber chopped into cubes;
6. Olives are also smaller;
7. Greens are well my, give dry on a napkin, then finely chop;
8. Combine the egg-mustard mixture with chopped cucumbers, greens, pour olives into the sauce, mix. Next, salt, pepper, slightly beat the fork. Classic option   hot sauce tartar ready!

Tip: If necessary, this recipe can be simplified by replacing eggs, vegetable oil and mustard powder with ready-made mayonnaise. In addition, pickled cucumber can also be replaced with salted mushrooms.

Tabasco Sauce

Tabasco hot sauce is used in many dishes, it gives them considerable spiciness and piquancy. This spicy and aromatic additive is known to many by its brand, it is available in all supermarkets. However, the cost of it is not so small, but the recipe is quite simple, so many housewives prefer to cook this sauce on their own, preparing it and storing it in the refrigerator all winter. We are offering to you classic recipe   with available ingredients. Add or reduce its sharpness, you can at will, by adjusting the number of sharp components.

We will need:

• Red chilli - 6 pods;
• Fresh ripe tomatoes - 400 g;
• Onion bulb (head) - 1 pc .;
• Garlic - 1 slice;
• Vegetable oil - 2 tablespoons;
• Sugar -1 tablespoon;
• Salt tastes like
• Pepper - likewise
• Vinegar 6% - 3 tbsp;
• Parsley - 40 grams.

Cooking:

1. Fresh tomatoes are well washed, and then scalded in boiling water to easily get rid of the skin. Then skip the pulp through the meat grinder to get tomato puree. You can also use a blender, in this case the consistency will be more even and homogeneous;
2. Chile peppers thoroughly wash, then cut into halves and remove the core, and then clear the seeds. Then finely chop the pulp with a knife, pour a glass of boiling water for half an hour;
3. While the pepper is steamed, we clean the onions, wash them thoroughly, and then finely chop them;
4. Garlic clean, wash. And after we press in the press or grind grater
5. During this time, the chili pepper has already settled, the water is drained, and the pulp is ground in a blender;
6. We combine with pepper cooked by us tomato puree, onions, garlic, mix thoroughly;
7. Heat the vegetable oil in a deep saucepan, pour in the same sharp tomato puree, bring to a boil;
8. Then reduce the degree of fire, boil our hot sauce for 10-15 minutes, as excess liquid should boil out of it. In the process of cooking the mass must be continuously stirred so that it does not burn;
9. While everything is languishing. Carefully wash the greens, dry them in napkins. And after we chop very finely;
10. Before the end of cooking salt, pepper, add chopped parsley, sugar, vinegar to taste. Give then another 7 minutes. Then cool and pour into small glass bottles for sauces. Store refills necessarily in the refrigerator.

Tip: It is best to use rubber or latex gloves for working with chili peppers, otherwise there is a high risk of skin burns and serious irritation on the hands.

Hot Horse Sauce

This hot sauce has been extremely popular in our country for many years. In different regions, it carries its name: hrenovina, horloder, light and even chemges - all this is the name of the same spicy dressing, which is often used as an independent snack. Preparing it is a snap, just follow our recipe.

We will need:

• Fresh tomatoes - 1 kg;
• Horseradish root - 100 g;
• Garlic - 100 g;
• Sugar - 1 tsp;
• Salt - 2 tsp.

Cooking

1. Garlic clean, wash, set aside;
2. Then the horseradish root is thoroughly washed, cleaned;
3. Tomatoes are also processed, and then scalded and pierced in two places. Thus, we easily get rid of the skin;
4. Then skip everything together through a meat grinder or crumble in a blender;
5. Add sugar, salt, mix thoroughly. Horseradish sauce is ready to eat.

Tip: This horseradish sauce is delicious immediately after preparation, but you can also pour it into a sterilized jar, spin it and leave for 1-2 weeks. Refueling will get a unique sharp taste, it will become more saturated. Due to the aseptic properties of vegetables, the sauce is well stored in the refrigerator - up to six months, of course, if you have not eaten it before that time.

Harissa Sauce.

The beautiful name "Harissa" is quite spicy pastoobrazbrazny sauce, which came to us from Tunisia and Egypt, created from Chile pepper with the addition of olive oil and various spices. It is good as an independent additive to meat and poultry, as well as in the composition of various dressings for salads and main dishes.

We will need:

1. Red chilli - 5 dry pods;
2. Olive oil - 125 ml;
3. Garlic - 1 head;
4. Mint - 1 tablespoon;
5. Coriander - 1 tablespoon;
6. Kumin - 1 tablespoon;
7. Sesame - 1 tablespoon;
8. Cumin - 1 tablespoon.

Cooking

1. We start the preparation of the sauce with the fact that we deal with chili pepper: we wash it well, then we remove the core, clean the seeds, and then pour a glass of boiling water for half an hour;
2. While the pepper is steamed, we take a dry frying pan, heat it (dry, without adding any of the oils), then fry the seeds of cumin, sesame, cumin and coriander for 2-3 minutes to achieve a special flavor for our hot sauce;
3. Garlic clean, skip through the garlic or three grated.
4. Half an hour passed, so we pour water from the chili pepper, add garlic, mint, spices, mix everything with a blender;
5. As you whisk in a thin stream, pour in olive oil - we will have a thick, homogeneous paste. The sauce is ready, you can pour on sauceboat or directly served with ready-made dishes.

Hot Sicilian Sauce

This original sauce   delightfully combined with any meat, as well as poultry. Yes, and it is preparing very quickly, which will surely be appreciated by any hostess seeking to devote more time not to cooking, but to her family. This dressing more than justifies its name, and if you are not too fond of burning spicy, it is best to reduce the number of some ingredients.

We will need:

• Sour cream - 3 tablespoons;
• Hot chili pepper (dried) - 1 pod;
• Mustard (ready) - 1 teaspoon;
• Lemon juice - 1 tsp;
• Olive oil - 1 tsp;
• Ground paprika - ½ tsp;
• Rosemary - ¼ tsp;
• Salt to taste.

Cooking:

1. We wash the hot chili pepper, dry it on a napkin, remove the core. After the blender, we grind the dried pod into powder, together with paprika and rosemary;
2. In the next step, mix sour cream and mustard;
3. Then pour olive oil into the heated pan, then add the sour cream with mustard mixture, bring it to a boil. A little later, pour in lemon juice;
4. Pour into a boiling sauce a mixture of chopped spices, stir, bring to a boil again, remove the pan from the heat.
5. Cool, pour into saucepans and enjoy the rich taste of spices. The sauce is ready.