Chili sauce: homemade recipes. How to make chili sauce at home: recipes Make chili at home

Sweet chili sauce is one of the most popular Chinese condiments. Sometimes it is even called “Asian ketchup”, its use is so universal. Chinese sweet chili sauce is served with noodles, rice, chicken, pork, fish and many other dishes.

The sauce has a pleasant sweet taste, pronounced spiciness and a beautiful carmine color. The Thai version of sweet chili sauce is prepared with the addition of fruit purees like pineapple or mango puree, but we will prepare Chinese sweet chili sauce with only hot peppers.

Prepare the products according to the list. My peppers are slightly dried (that’s how I store them) - it’s not a big deal, you can use either that way or just fresh ones.

Cut the peppers into pieces and place in a blender along with water, sugar, salt and vinegar. If you want the sauce to be less spicy, remove the seeds and membranes from the pepper.

Grind all the ingredients into a relatively uniform liquid pulp, the main thing is that the pepper pieces become very small.

Pour the contents of the blender into a ladle or small saucepan. Add chopped garlic and starch diluted in 40 ml of water.

Bring the mixture to a boil and cook over low heat, stirring, for 5 minutes.

Pour the finished sauce into a suitable container and cool.

The Chinese sweet chili sauce is ready and can be stored at room temperature without refrigeration for up to 2 weeks.

Greetings to all readers of the magazine In My Home! What sauces do you like? For example, I like it very spicy, so that everything “burns in my mouth.” Today I suggest making chili sauce from hot peppers. Let's look at the step-by-step recipe for aromatic hot gravy together.

Chili sauce is a traditional national product of Mexican and Asian cuisine. It is eaten everywhere, whether bought at the store or prepared independently. This “thermonuclear” sauce with a taste as bright as fire and an appetizing aroma can be prepared easily and quickly; it does not require much labor or time, but still, in order to prepare it correctly, you need to know some features that we will look at today.

The classic version includes only pepper and garlic, while others can add oranges, raspberries, tomatoes, ginger, cloves, or even make it green. There is complete freedom of creativity here! The main thing is that it is tasty and “burning”.

It will be great to stock up on chili for the winter. Let's prepare it according to the classic recipe, add everything we want, boil it thoroughly, pour it into sterilized jars and roll it up with tin lids. Such preparations are perfectly stored for a long time and delight us with vitamins and fiery taste all winter and spring.

So, let's figure out how to make the hottest sauce.

Step-by-step recipe with photos

Video recipe

Original options

Sweet

For true gourmets we’ll make sweet chili sauce. This is a gummy, sweet, less spicy chili sauce. It goes perfectly with barbecue. For 10 chili pods, take a glass of sugar, a glass of water and a teaspoon of salt. To make the consistency thicker, add starch diluted in water. I prepare 2 options: hot and sweet (to the main ingredients I add: bell pepper, brown sugar, tomato paste, oregano and vegetable broth) and sweet and sour Vietnamese (with rice wine). This option goes great with seafood and fried fish. I also use it as a seasoning when I bake chicken. Try baking it the same way.

Green chili sauce

To prepare green chili sauce, blend in a blender: chili (preferably green, but red can also be used, although this will change the color), mint leaves, basil, parsley, 3 tablespoons of capers and 1 tablespoon of mustard beans. Add freshly squeezed lemon or lime juice and vegetable oil. The green sauce does not need to be simmered; it is served cold. The result is an absolutely fresh, spicy dressing. Be careful, it burns too!

With tomatoes and bell peppers

Take 0.5 kg of tomatoes, 2 bell peppers, 1 head of garlic and bake everything in the oven until half cooked, then peel and chop them in a blender or chop finely, add to the main mass of chili sauce and simmer for 15 minutes. Allspice and wine vinegar would be good additions. The result will be a spicy sauce, less spicy than usual, but very tasty.

Thai sauce

For 150 g of chili, take 100 ml of rice vinegar, 150 g of sugar, 20 ml of fish or soy sauce, 3 cloves of garlic. Grind all the ingredients in a blender and simmer in a saucepan for 15 minutes. Dilute 20 g of starch with 2 tablespoons of water and pour into a saucepan with seasoning. Boil for another 3 minutes to thicken. The result will be a burning, viscous mass, which we will eat carefully and with pleasure, adding to fish and meat dishes. Who likes it to be very spicy - this is for you!

Mexican sauce

If you decide to make Mexican chili sauce, it's not difficult at all. It is made from dried chili peppers with the addition of cloves, garlic, vegetable oil and allspice. Soak the pods in hot water, put on fire, bring to a boil, then add more water and blend in a blender with the remaining ingredients. Pour oil into a frying pan and simmer the puree, skimming off the foam. The result will be a burning mass of a beautiful dark burgundy color.

The sauce will be thicker if you add starch to it.
Add vinegar and garlic and get a product that will keep better.
If you want to vary the sauce, add fried onions instead of garlic. It will turn out very tasty!
If you want to get original chili, add pineapple puree.
To remove the skin from the peppers, soak them in boiling water for 2 minutes. Without the skin and seeds, the sauce will be more tender and jelly-like.
The sauce will have an unusual taste if you bake the peppers in the oven until half cooked before cooking.
To reduce the heat, use larger peppers.
Ginger will add a piquant flavor to the spicy dressing.
It will be very tasty if you add mango. It needs to be simmered in coconut milk. You will get orange chili sauce.
Peppers have a special heat in their seeds, so do not remove them if you need to make them spicier.
If you have overdone it and your mouth is burning, then do not drink water or alcoholic beverages. Bread, milk, and butter will help reduce the “heat.”
Any can be “sharpened” a little by adding a tablespoon of chili at the end of cooking.
Add applesauce to make the sauce less spicy.
If you prepare the sauce without vegetable oil, it can easily burn, so I advise you to add 2 tablespoons of olive or sunflower oil.
To decorate the mixture, cut 1-2 chili peppers into small circles and add to the prepared sauce.
Dried chilies are also suitable for making sauce. Steam it with boiling water before grinding.
You can't eat a lot of this sauce, so serve it in miniature gravy boats.

Very healthy/harmful sauce

The heat, pungent aroma and original taste are imparted to the sauce by the biologically active substance capsaicin. It has an analgesic, antibacterial, and anti-inflammatory effect on the body. Therefore, moderate consumption of chili sauce undoubtedly benefits the body:

it helps reduce blood cholesterol levels;
destroys cancer cells;
brings blood pressure back to normal;
accelerates metabolism and heat release.

But even such a healthy product as chili sauce, if you overeat it, can cause a lot of harm to people suffering from:

high blood pressure;
inflammation of the gastric mucosa;
angina pectoris;
impaired renal function.

Still, don't be afraid to include great chili sauce in your diet. Just remember - everything is good in moderation!

Conclusion

We made hot sauce at home. Of course, he is not an acquired taste, but we know for sure that there are many such amateurs. If you are one of them, feel free to get down to business and make your own sauce. This is where there is freedom for culinary experiments! Add whatever you like to the classic recipe and try the sauce with different dishes. Then be sure to tell us about your results in the comments. We will exchange opinions.

Spicy lovers will be able to pamper themselves with dishes complemented with delicious hot chili sauce; they can make it themselves at home.

How to make hot chili sauce for the winter at home?

Ingredients:

chili pepper pods – 360 g;
fresh tomatoes – 3.5 kg;
onion – 180 g;
bell peppers – 220 g;
unfragranced oil (olive or sunflower) – 40 ml;
large garlic heads – 2 pcs.;
granulated sugar – 100 g;
(red) – 35 ml;
coarse salt or fish sauce - 45 g or to taste.

Preparation

Along with the ingredients required from the list, you need to make sure you have rubber gloves, which we recommend protecting your hands with before handling chili peppers. The pods must be rinsed, cut in half lengthwise, seeds removed and the stalk removed. We do the same with bell peppers. At the same time, we clean the onions and garlic cloves, and also wash the tomatoes and cut them into several parts. Now you need to grind the chili pepper and sweet Bulgarian pepper, onion, garlic and parsley sprigs first in a blender container or by grinding it through a meat grinder, then put the mass in sunflower or olive oil heated in a frying pan and fry with continuous stirring for two minutes. At this time, chop the prepared tomatoes and put the tomato mass in a frying pan to fry with pepper.

Let the sauce base boil and keep at a moderate boil for forty minutes. Grind the resulting mass through a strainer, add salt, granulated sugar and boil for another half hour. Now pour in the wine vinegar, let the mixture boil for a couple more minutes and immediately pack it into containers. We seal them with boiled lids and turn them over for self-sterilization under the blanket.

Hot Sweet Chili Sauce – Recipe

Ingredients:

medium-sized chili pepper pods - 8 pcs.;
Mirin rice wine – 100 ml;
water – 380 ml;
garlic cloves – 4-6 pcs.;
granulated sugar – 200 g;
corn starch – 95 g;
coarse salt – 20 g.

Preparation

This sauce recipe is from Thai cuisine. Its taste is controversial, but original and can transform any dish of meat, fish or seafood.

Making this sauce is absolutely easy. Initially, putting gloves on your hands, we clean the chili peppers from stalks and seeds, also peel the garlic cloves and grind the components in a blender container.

Now heat the water to a boil and dissolve the sugar crystals, salt and Mirin wine in it. Add the pureed pepper with garlic and after boiling again, cook the ingredients for three minutes. Next, dilute the starch in a small amount of water and pour it in a thin stream into the base of the sauce, stirring it continuously. Heat the sweet chili sauce for a couple more minutes until thickened, cool and serve.

Dear friends, today’s recipe will appeal to those who love spicy dishes. After all, I want to invite you to prepare chili sauce for the winter with me. It contains only hot peppers, tomatoes, salt and vinegar. But believe me, these four ingredients are enough to make a great sauce! At the same time, we don’t have to cook or sterilize anything - both peppers and tomatoes are used raw.

Don’t let this bother you: hot pepper itself is an excellent preservative, and salt and vinegar are its constant helpers. So, making chili sauce at home for the winter is very simple and, most importantly, quick, which is why everyone invariably likes this recipe - both experienced housewives and novice cooks. This sauce is suitable for many dishes; it can be served with pasta, added to, seasoned with sauce, and baked vegetables.

Ingredients:

10 pods of hot pepper;
5 tomatoes (600 g);
1 tablespoon salt;
50 ml 9% vinegar.

*The specified amount of ingredients yields approximately 1.2 liters of sauce.

How to make chili sauce for the winter:

Wash tomatoes and hot peppers under running cold water.

We clean the hot pepper from the tail and pass it through a meat grinder along with the grain.

The tomatoes for the sauce should be very ripe, fleshy varieties. If there are light dense areas at the places where the stalk is attached, cut them out using only the juicy red pulp. Cut the tomatoes in half. Grate the tomatoes on a coarse grater so that the skins remain in your hand. Remove the skins and add the tomatoes to the hot peppers. You can remove the skin from tomatoes by first soaking them in boiling water, and then grind them in a meat grinder or food processor; choose for yourself which method is more convenient for you. Grind the resulting mass of tomatoes and peppers in a blender. At the same time, the grains are crushed, and the mass itself changes its structure: it becomes more homogeneous and airy.

Add salt and vinegar to the sauce, mix thoroughly.

If you find the sauce too spicy, you can add some grated tomatoes (while adding salt to taste).

Pour the finished sauce into clean jars or bottles and cover tightly with a lid.

Chili Garlic Sauce, like a true son of Mexico, is fiery 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 beneficial 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 stored well in jars with ground-in 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 serve:

For ready-made dishes, 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 preparation of first courses; we have learned 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.

It is better to taste the chili sauce a little at a time, almost drop by drop. By the way, the spiciness of the sauce becomes less aggressive when stored.

Classic chili sauce

This recipe has a sharp, sweet 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 (preferably corn starch) – 0.5 tbsp. (optional)
vegetable oil (or olive) – 2 tsp. (optional)
allspice – 5 pcs.
salt - 1.5 tsp.

You need to prepare it like this:

We wash the chili, remove the seeds and membranes from it, and peel the garlic cloves. We turn both components (with the exception of one peppercorn) into puree using a blender.
Chop the last pepper into small pieces and add to the puree along with sugar, vinegar and salt.
Boil the resulting mixture 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, first dilute it in a small amount of cold water.
The finished sauce is transferred into small jars, cooled and placed in the refrigerator, or eaten hot.

How to vary the recipe:

Use several varieties of pepper.
Reduce the amount of garlic.
Increase the amount of sugar.
Add fried or fresh onions.
Replace vinegar with rice wine (mirin).
To add more sourness, you can add up to 4 tbsp to the recipe. lime (lemon) or pineapple juice and 3-4 tomato puree.
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.
To make it even hotter (Mexican sauce), add 2 cloves to the sauce.
To get green chili, you need to add basil (leaves) - 10 g, parsley - 20 g, mint - 4-6 sprigs, mustard beans - 1 tbsp. The components are crushed and beaten with olive oil - 6 tbsp, 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 prepare it like this:

Remove seeds from chili and chop very finely.
Place all components in a thick-walled container and, after boiling, boil to the desired thickness (15 minutes). 1 tsp will also add thickness to the sauce. starch (it is better to take corn starch). If you add starch, first dilute it in a small amount of cold water.
We send the hot sauce into jars.

This sauce has a fairly mild, delicately spicy taste; sometimes 2 crushed cloves of garlic are added to it during the cooking process. It can not only be served with main courses, but also added when marinating meat.

Chili and bell pepper sauce

Prepare:

chili pepper – 4 pods
bell 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 it like this:

Bake bell peppers, tomatoes and peeled garlic cloves for 40-60 minutes.
Remove seeds from chili and soak in hot water for 3-5 minutes.
Grind the baked vegetables and chili in a blender, add tomato paste and broth into the puree, add granulated sugar and oregano.
Bring the mixture to a boil and, reducing the heat, simmer for 10-15 minutes.

Chili sauce for meat

Prepare:

chili pepper – 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 prepare it like this:

We clean the chili from seeds and membranes, fry the onion or use it raw if desired.
Chop the peppers, tomatoes and onions and place them in a deep frying pan and simmer in oil for about half an hour.
Add grated ginger, herbs and spices to the composition, pass the mass through a sieve, add vinegar and simmer over low heat for 60-90 minutes.
We send the sauce into jars. 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) - 1 tbsp. l.
water – 150 ml

You need to prepare it like this:

We clean the chili from seeds and membranes.
Place all ingredients (except starch) into a blender bowl and puree.
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 begin to soften.
We dilute the starch in 20-30 ml of cold water (taken additionally) and pour it into the sauce. Let it simmer for 1-2 minutes and you can pour it 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 sauce - thickening occurred due to sugar.

In the absence of fish sauce, replace it with salt - 0.5 tsp. (no slide).