Spicy meat sauce. The hottest sauce in the world

Sauces They add juiciness to dishes, complement their taste, and even create a completely new taste for a particular dish. They are used as an addition to a dish, or added to dishes during their preparation. The most aromatic, appetizing, healthy and delicious are fresh, just prepared sauces. Homemade recipes will help you make real, live sauces that will make your dishes taste amazing. The first thing you should pay attention to is the classic sauces. Recipes for classic sauces are predominantly of French and Italian origin. Here you can name bechamel sauce, Bolognese sauce recipe, tartar sauce recipe, white sauce recipe, carbonara sauce recipe, cream sauce recipe, Caesar sauce recipe, pesto sauce recipe. The sauce recipe, which, however, is no less popular, is Georgian tkemali sauce. Sauce recipe often gets its name from the base ingredient that gives it its predominant taste, this is tomato sauce, sour cream sauce recipe, cheese sauce recipe, garlic sauce recipe, mustard sauce recipe, honey sauce recipe. The sauce recipe also often includes broths and decoctions, these are sauces with mushrooms, chicken sauce recipes, meat sauce recipes, fish sauce. But the Japanese teriyaki sauce, beloved by many, is a recipe for preparing a dish rather than a sauce, since it is prepared by frying foods in soy sauce.

Depending on what product or dish you need sauce for, you can choose different flavors of sauce. Fish recipes can be made with either white or tomato sauces. The taste ranges from sweet and sour to spicy, depending on what you like. Hot sauces are usually prepared for meat. But you should also try some sweet sauces with meat. Recipes for such sauces can include honey, berries, they have an original taste and stimulate the appetite no worse than the usual sour or hot sauces. We recommend you try Sweet Chinese Sauce, Cranberry Sauce Recipe, Plum Sweet and Sour Sauce, sauce recipe based on apricot.

Some sauces can be prepared by simply mixing the ingredients and whisking them. Others require heat treatment. This especially applies to broth-based sauces and gravies. It is convenient to prepare this sauce in a slow cooker. The sauce recipe can often be found in seasoning recipes. For example, vegetable sauces and seasonings are very close. They can be consumed freshly prepared, and from a practical point of view, it is very useful to prepare vegetable sauces for the winter. Recipes for such sauces are based on tomatoes, peppers, onions, zucchini, and eggplant. It’s very convenient to open a jar of this sauce in winter, cook some dishes with it, or just serve it on the table. Salad dressing is often referred to as sauce. Thus, a distinction is made between hot and cold sauces. Homemade recipes will help you prepare both. Even very sophisticated sauces can be prepared at home if desired. Have you ever tried homemade mayonnaise? You have lost a lot! Don't be lazy and make some homemade sauce. The sauce recipe will take a little time, but it will pay off handsomely. A real cook is only one who knows how to prepare sauces, even the simplest sauces. Sauce recipes with a photo they will make you a real cook.

It’s not for nothing that hot sauce is so popular all over the world; it improves digestion and contains a large amount of vitamin C. But, of course, this only applies to sauce prepared at home using only natural products. You can also find them in stores, but in addition they will come with various dyes and preservatives, which we do not need at all. The main ingredients used are chili pepper, horseradish, garlic and more. Everyone can choose their own taste, using popular recipes for hot sauces as a basis.

Ingredients:

tomato paste – 200 ml
garlic – 3-4 cloves
chili pepper – 1/2 pcs.
cilantro – 30 g
water – 100-130 ml
salt – 1 teaspoon

Add water to the tomato paste and mix thoroughly. Squeeze the garlic, finely chop the cilantro and chili. Combine all ingredients in a blender, add salt and beat. The sauce is ideal for cutlets and fried chops.

Sour cream sauce

Ingredients:

fat sour cream – 200 ml
dill – 1 bunch
lemon juice – 1 tbsp. spoon
mustard – 1.5 tbsp. spoons
garlic – 2 cloves
pepper and salt – ? teaspoons

Grind the dill and garlic, combine with sour cream, mustard and lemon juice, mix. Add pepper and salt to taste. Ideal for fish.

Chili sauce

Ingredients:

meat broth – 250 ml
hot pepper – 3 pcs.
sweet pepper – 2 pcs.
tomatoes – 2 pcs.
oregano – 1 teaspoon
cane sugar – 1 teaspoon
tomato paste – 1 tbsp. spoon

Bake the tomato and pepper slices in the oven for about an hour. Then we peel the vegetables and grind them in a blender, add garlic, tomato paste, broth, sugar and oregano. Then simmer the resulting homogeneous mixture over the fire for 10 minutes, and serve chili sauce with pasta, rice and any meat and vegetable dishes.

Tkemali sauce

Ingredients:

tkemali (plums) – 0.5 kg
dry dill – 1 tbsp. spoon
dry mint – 1 teaspoon
coriander – 1 teaspoon
red pepper – 5 g
garlic – 1 head
vinegar – 1 teaspoon

We wash all the plums or cherry plums, remove the seeds, and cook until the skin comes off. Rub the plum pulp through a sieve, add finely chopped garlic and red pepper. Add dill, coriander and mint, cook everything together until boiling. At the end, add a little vinegar. If the plum variety turns out to be sweet, then you need to take more vinegar. The sauce should have the consistency of thick sour cream. Suitable as an addition to potatoes, pasta, fish and chicken.

Mustard sauce

Ingredients:

powdered mustard – 1 teaspoon
white wine vinegar - 2 tbsp. spoons
Dijon mustard – 3-4 tbsp. spoons
honey - 2 tbsp. spoons
dill – 30 g
vegetable oil – 50-70 ml

Combine honey, mustard and vinegar and whisk. Slowly pour in vegetable or olive oil, adding chopped dill at the end. The sauce goes perfectly with boiled tongue and lightly salted red fish.

Mexican sauce

Ingredients:

onions – 1 pc.
tomatoes – 2 pcs.
chili pepper – 3 pcs.
lemon juice – 2 teaspoons
salt – 1 teaspoon

Beat tomatoes, peppers and onions in a blender, add lemon juice and salt. Mix everything thoroughly, you can also add a little boiled water so that it is not too thick. Serve with corn chips or tortillas.

Ingredients:

cucumber or tomato pickle – 150-200 ml
apple – 2 pcs.
mustard powder – 1-2 tbsp. spoons

Bake the apples in the oven, crushing the pulp with a fork. Pour the brine and mustard powder into the applesauce and mix. Place the sauce in the refrigerator for several hours and serve with the meat.

Horseradish sauce

Ingredients:

horseradish - 400-500 g
water – 200 ml
beets – 500 g
vinegar – 200 ml
sugar – 1 tbsp. spoon
salt – 2 teaspoons

Thoroughly clean the horseradish and beets, pass the vegetables through a meat grinder. Leave in an open bowl for several hours, then add sugar and salt, vinegar and mix. Then add water and mix everything thoroughly again and serve. Perfectly complements the taste of jellied meat and fish.

Spicy mayonnaise sauce with tarragon

Ingredients:

yolks – 3 pcs.
olive oil – 500 ml
capers – 1 tbsp. spoon
vinegar - 2 tbsp. spoons
salt and pepper – ? teaspoons
pickled cucumbers – 3 pcs.
garlic – 1 head
tarragon – 1 bunch

Beat the raw yolks with pepper and salt, slowly pour in the vinegar and stir all the time. Literally add the oil a few drops at a time and stir constantly. Finely chop capers, cucumbers, tarragon and garlic. Add them to the resulting mayonnaise. The finished sauce can be used as a salad dressing, and also served with chicken and fish.

Ingredients:

rice wine – 1 tbsp. spoon
soy sauce – 5 tbsp. spoons
garlic – 2-3 cloves
ginger root – 10 g
rice vinegar – 1 tbsp. spoon
cilantro – 20 g
tomato paste – 1 tbsp. spoon

Combine chopped garlic and cilantro with grated ginger. Add soy sauce, rice wine and vinegar. Mix everything thoroughly and add tomato paste at the very end. We recommend serving this spicy sauce with fish. Moreover, it is better to cook it in it.

Sauce for fish

Ingredients:

white fish sauce – 100 ml
butter – 50 g
cumin – 1 teaspoon
fish broth – 100 ml
grape vinegar – 70 ml
parsley and cilantro – 50 g
ground red pepper, salt – 1 teaspoon
sugar – 2 teaspoons
nutmeg – 1 teaspoon

Place all the spices in a saucepan, add vinegar and broth, cook over low heat for 20 minutes after boiling. Then add fish sauce and butter, cook for another 15 minutes, stirring all the time. Add salt and sugar to the finished mixture and stir until they are completely dissolved. After this, add finely chopped cilantro and parsley to the sauce. Serve the sauce with fish cutlets or meatballs.

Plus, savory sauces tend to be very healthy. It’s all about the hot ingredients that warm the body from the inside and are an excellent means of preventing and treating colds and viral diseases.

In addition, some of them effectively strengthen the immune system and even help get rid of extra centimeters at the waist and fight cancer cells.

Here are 6 interesting recipes for savory sauces that can be a great addition to a variety of dishes on your table.

RED TABASCO

Red Tabasco is rightfully considered the leader among sizzling sauces. The iconic sauce, originally from America, has been pleasing all lovers of something hot for a good century and a half. And it does not lose its relevance. The sauce goes well with meat dishes, fish, vegetable stews, pizza, seafood, omelettes and marinades. The main thing is not to overdo it. Red Tabasco is really very hot.

Make red tabasco at home. Take 6 dry chili peppers, cut them in half, remove seeds, membranes and stalks. It's better to wear gloves when doing this. Cut the chili into small pieces, put it in a saucepan and, pour boiling water over it, leave for half an hour.

At this time, prepare the remaining ingredients: peel 4 ripe tomatoes, chop and, together with 1 onion and 2 cloves of garlic, which must first be peeled, pass through a meat grinder or grind in a blender, adding softened pepper with a small amount of water. Heat 2 tablespoons of olive oil in a saucepan, add the resulting puree and chopped parsley. Cook the sauce until it thickens. Finally add sugar, 1 tablespoon of vinegar, pepper and salt.

GREEN TABASCO

Hot Tabasco comes not only red, but also green. This option, unlike its classic counterpart, is made from green jalapeno peppers. By the way, green Tabasco tastes much softer than red. This sauce goes well with avocado dishes, guacomole, burgers, omelettes and vegetables.

Take some green hot jalapeno peppers. Cut them into slices and place them in warm water for a while to clear them of excess seeds. Then place the jalapenos in a blender. Add wine vinegar so that the peppers are 3/4 covered. Add salt to taste. You can add a little garlic, which will make the sauce even hotter and more vigorous.

Lightly beat in a blender. Then bring the resulting mixture to a boil and reduce the heat. Green Tabasco should be simmered over low heat for about an hour, stirring constantly. Cool the sauce and blend again in a blender to the desired consistency. Tabasco should be stored in a cool place.

ADJIKA

The hot sauce gave the peoples of the Caucasus many interesting flavor combinations. So, adjika is ideal for meat. You can use this sauce with soups and vegetables, such as beans. Adjika also has healing properties. This is an excellent antimicrobial agent. Adjika also dilates blood vessels and stimulates blood circulation.

It is best to prepare adjika at home while wearing rubber gloves, because the ingredients burn both literally and figuratively. Take 500 grams of hot pepper, wash it and cut off the tails. You don't have to clear the seeds. Peel 100 grams of garlic by removing the husks and cutting off the bases. Dry 100 grams of walnuts in a frying pan, after removing excess husks.

Pass the pepper through a meat grinder with a fine mesh. Garlic, nuts and coriander should also be chopped. Having combined the 2 mixtures, pass through the meat grinder a couple more times to achieve a uniform consistency. Wash the greens, dry and finely chop with a sharp knife. Combine all ingredients, add salt and mix thoroughly. Cover the adjika and ideally leave it alone for 3 days. Then pour into jars and refrigerate.

SALSA

Mexican salsa sauce is an integral ingredient of national dishes. Not a single burrito or tortilla, as well as fried meat and other Latin American dishes, is complete without fiery salsa.

To make salsa at home, you just need to arm yourself with all the ingredients. Take 3 large ripe tomatoes, 1 red chilli, 2 cloves garlic, 1 small chopped onion, a bunch of coriander and salt.

In a heavy-bottomed frying pan, preheat the oil and then fry the garlic, chilli and tomatoes for 10 minutes. Then transfer the mixture to a blender, add cilantro, salt and lightly beat. It is important to note that you should beat the salsa lightly, since the consistency of the sauce should not be too homogeneous.

WASABI

The Japanese hot spice is made from wasabi horseradish. This sauce is traditionally served with sushi, rolls and sashimi. Wasabi has a pronounced anti-inflammatory effect and strengthens the immune system. In addition, wasabi disinfects food, promotes detoxification of the body, inhibits the growth of bacteria and increases vitality.

Making Japanese seasoning at home. Unfortunately, purchasing freshly grated wasabi root is an almost impossible task. Therefore, in Europe they prefer special wasabi powder, which is sold in large or specialized stores. To get a thick consistency of wasabi, you need to mix 1 teaspoon of powder with 1 teaspoon of warm water. Mix well.

MUSTARD

Mustard is in no way inferior to its counterparts and, along with other hot sauces, has medicinal and healing properties. Thus, it starts metabolic processes in the body, improves the functioning of the gastrointestinal tract, and fights germs and viruses. Try using mustard as a marinade for meat. It will turn out unusually tender. It is better to season the salad with a mixture of mustard and olive oil. Very tasty and spicy.

Dilute 3 tablespoons of mustard powder with boiling water and stir thoroughly until a fairly thick mass is formed. Pour cold water on top so that its layer exceeds the mustard mass by 3 centimeters. Without stirring, place the container in the refrigerator or other cool place for about 12 hours. After this time, drain the top layer and add seasoning.

The seasoning is prepared simply: take 2 tablespoons of vegetable oil, add 1 tablespoon of granulated sugar and a pinch of salt. Mix well and only then add 2 tablespoons of vinegar. Stir thoroughly again. And then put the mustard in the refrigerator for another day so that all the excess bitterness is removed from it.

Hot sauce makes the taste of the dish more intense, 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 up during hypothermia, and help in the fight against colds. What's the hottest sauce in the world? How can you prepare it yourself? Read about this in our article.

Tabasco sauce: composition and recipe

One of the most popular hot sauces in the world is Tabasco. In its production, 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 a rich, spicy taste. The sauce should be added literally drop by drop to dishes, it is so hot.

At home, Tabasco sauce can be made from any sauce, but it is advisable to use cayenne or at least chili. This way the sauce will taste more like the original version.

Before working with pepper, you need to put on gloves on your hands. After this, wash the pepper, cut it in half and remove the seeds. You will only need its pulp, but only if you do not want to prepare an overly hot and spicy version. In addition, you need to take some water, 50 ml of apple or white vinegar (wine), and salt to taste. Place all ingredients in a blender and blend well until smooth. Adjust the amount of water to your taste. If desired, the finished sauce can be rubbed through a fine sieve.

According to the W. Scoville scale, the hottest Tabasco sauce in the world is “Habanero” (Tabasco Habanero), the heat of which is 7-9 thousand units. At the same time, the heat of the classic red Tabasco sauce is 2500-5000 units, and the green one - 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 assessed 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 pepper (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 ground in a blender to the required structure (so that small pieces remain). After this, the Thai sauce should be poured into a small saucepan, put on low heat and simmer 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, whose homeland is considered to be 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 the following ingredients: pepper (7 pcs.), garlic (6-7 cloves), 150 ml of vinegar, salt and sugar to taste. Peppers must first be cleared of seeds. Then, in a small saucepan, combine the chopped pepper pulp, garlic, vinegar, salt (4-5 teaspoons) and sugar (1 teaspoon). Place the dish on the stove and simmer over low heat for 12-15 minutes until the sauce becomes thick. Then grind it directly in the pan with a blender and pour it into a glass container. Keep refrigerated.

Making hot pepper sauce

Any sauces based on red hot pepper contain one unique substance - capsaicin, which promotes the production of endorphins, or “happiness hormones”. It is enough to prepare a delicious dinner and serve it with hot sauce, and a good mood will be guaranteed.

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

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

Remove seeds and stalks from peppers, peel garlic. Place the ingredients in a blender and puree until smooth. Place the resulting mass in a saucepan, add salt, sugar, lime juice and vegetable oil. Allow the sauce to 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 W. Scoville scale, this fiery seasoning for the main dish scored almost 2 million units. The world's most popular Scorpions is prepared using the Infinity Chili pepper, which is rightfully considered one of the hottest. Otherwise, the technology for preparing the seasoning differs little from other recipes.

To add a sharp taste and pleasant consistency, garlic, salt, sugar, vinegar and water are added to the sauce. The crushed ingredients are cooked 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 if consumed in large quantities, you can cause a burn to the esophagus and have other unpleasant consequences for the body.

English Sauce Atomic Kick Ass

The sauces presented above cannot be compared to 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 heat on the W. Scoville scale is about 12 million units.

The sauce contains the most “fiery” peppers of the Trinidad Scorpion Moruga and Carolina Reaper varieties. Its secret ingredient is a special pepper extract, the heat of which is 13 million Scoville units. The sauce made from these peppers is spicy, but at the same time very tasty, with a pleasant piquant taste and a fruity aftertaste.

Doctors advise all “spicy” lovers not to overuse “fiery” sauces in order to avoid health problems in the future.

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

Tartar sauce

This hot sauce is one of the classic traditional French dressings served with fish, seafood or cold meat. It is easy to purchase in almost any store, however, there are many different preparation options, all of them are easy and affordable. Therefore, a conscientious housewife will prefer to prepare such a dressing on her own, and many of them have their own personal signature recipe. The difference between this sauce and others is that 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) - 1 cup;
Pickled cucumber - 50 g;
Mustard powder - 1 tablespoon;
Olives - a handful of 5-8 pieces;
Dill – 50 grams;
Salt - a pinch;
Pepper - similar.

Preparation:

Boil 2 eggs until hard-boiled, cool, then peel them. Then remove the yolks and grind them;
Break a raw egg, separate the yolk and white;
Add one raw yolk, as well as lemon juice, to the boiled yolks, mix everything thoroughly until a homogeneous mass is obtained;
Without ceasing to mix, pour in vegetable oil in a thin stream, a little later add sour cream, as well as mustard powder;
Chop the pickled cucumber into cubes;
We will also chop the olives into smaller pieces;
Wash the greens well, let dry on a napkin, then finely chop;
Combine the egg-mustard mixture with chopped cucumbers, herbs, pour olives into the sauce, stir. Next, add salt, pepper, and beat lightly with a fork. The classic version of hot tartar sauce is 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 pickled mushrooms.

Tabasco sauce

Tabasco hot sauce is used in many dishes, it adds significant heat and piquancy to them. This spicy and aromatic additive is known to many by its proprietary brand and is available in all supermarkets. However, its cost is not so low, but the recipe is quite simple, so many housewives prefer to prepare such a sauce themselves, preparing it and storing it in the refrigerator all winter. We offer you a classic recipe with affordable ingredients. You can add or reduce its spiciness as you wish by adjusting the amount of spicy ingredients.

We will need:

Red chili pepper - 6 pods;
Fresh ripe tomatoes - 400 g;
Onion (head) - 1 pc.;
Garlic - 1 slice;
Vegetable oil - 2 tablespoons;
Sugar -1 tablespoon;
Salt - to taste
Pepper - similar
Vinegar 6% - 3 tbsp;
Parsley - 40 grams.

Preparation:

We wash fresh tomatoes well and then scald them in boiling water to easily remove the skin. Then we pass the pulp through a meat grinder to obtain tomato puree. You can also use a blender, in which case the consistency will be more even and homogeneous;
Wash the chili peppers thoroughly, then cut them into halves and remove the core, and then remove the seeds. Then finely chop the pulp with a knife, pour a glass of boiling water for half an hour;
While the pepper is steaming, peel the onion, wash it thoroughly, and then finely chop it;
Peel and wash the garlic. And then we press it in a press or grind it with a grater
During this time, the chili pepper has already settled, drain the water, and grind the pulp in a blender;
Combine the tomato puree we prepared with the pepper, onion, garlic, mix thoroughly;
Heat the vegetable oil in a deep saucepan, pour in the spicy tomato puree and bring to a boil;
Then reduce the heat and cook our hot sauce for 10-15 minutes, as the excess liquid should boil away from it. During the cooking process, the mass must be continuously stirred so that it does not burn;
While everything is languishing. Wash the greens thoroughly and dry them in napkins. And then we chop it very finely;
Before finishing cooking, add salt and pepper, add chopped parsley, sugar, and vinegar to taste. Let it simmer for another 7 minutes. Then cool and pour into small glass bottles for sauces. Be sure to store the dressing in the refrigerator.

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

Hot horseradish sauce

This hot sauce has been extremely popular in our country for many years. In different regions it has its own name: horseradish, gorloder, ogonyok and even chemergues - all this is the name of the same spicy dressing, which is often used as an independent snack. It’s not difficult to prepare, you just need to follow our recipe.

We will need:

Fresh tomatoes - 1 kg;
Horseradish root - 100 g;
Garlic - 100 g;
Sugar - 1 teaspoon;
Salt - 2 teaspoons.

Preparation

Peel the garlic, wash it, put it aside;
Then we thoroughly wash and peel the horseradish root;
We also process the tomatoes, and then scald them and pierce them in two places. This way we can easily get rid of the skin;
Then we pass everything together through a meat grinder or crumble it in a blender;
Add sugar, salt, mix the mixture 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, seal and leave for 1-2 weeks. The dressing will acquire a unique spicy taste and become richer. Thanks to the aseptic properties of vegetables, the sauce is well stored in the refrigerator - up to six months, of course, if you don’t eat it before that time.

Harissa sauce.

The beautiful name “Harissa” is a rather spicy paste-like sauce that came to us from Tunisia and Egypt, created from chili peppers with the addition of olive oil and various spices. It is good as an independent additive to meat and poultry, as well as as part of various dressings for salads and main courses.

We will need:

Red chili pepper - 5 dry pods;
Olive oil - 125 ml;
Garlic - 1 head;
Mint - 1 tablespoon;
Coriander - 1 tablespoon;
Cumin - 1 tablespoon;
Sesame - 1 tablespoon;
Cumin - 1 tablespoon.

Preparation.

Let's start preparing the sauce by dealing with the chili pepper: wash it well, then remove the core, remove the seeds, and then pour a glass of boiling water for half an hour;
While the pepper is steaming, take a dry frying pan, heat it (dry, without adding any of the oils), then fry the cumin, sesame, cumin and coriander seeds for 2-3 minutes to achieve a special aroma for our hot sauce;
Peel the garlic, pass it through a garlic press or grate it.
Half an hour has passed, so drain the water from the chili pepper, add garlic, mint, spices, mix everything with a blender;
As you beat, add olive oil in a thin stream - you will get a thick, homogeneous paste. The sauce is ready, you can pour it into sauce boats or serve immediately with ready-made dishes.

Spicy Sicilian sauce

This original sauce goes deliciously with any meat, as well as poultry. And it cooks very quickly, which will undoubtedly be appreciated by any housewife who wants to spend more time not on cooking, but on her family. This dressing more than lives up to its name, and if you don't like the heat too much, it's best to reduce the amount of some ingredients.

We will need:

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

Preparation:

Wash the hot chili pepper, dry it on a napkin, remove the core. And then use a blender to grind the dried pod into powder, along with paprika and rosemary;
At the next stage, mix sour cream and mustard;
Then pour olive oil into a heated frying pan, then add a mixture of sour cream and mustard, bring everything together to a boil. A little later, add lemon juice;
Pour the mixture of chopped spices into the boiling sauce, stir, bring to a boil again, remove the pan from the heat.
Cool, pour into sauce boats and enjoy the rich taste of spices. The sauce is ready.