How to make hot sauce at home. Home preservation - spicy sauces for second courses - preparations for the winter

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.

The term "sauce" in literal translation from French means just gravy. For example, by preparing a spicy tomato sauce based on it, you can quickly make a marinade for meat. And having prepared a delicious zucchini sauce for the winter, you don’t have to worry about a side dish for fish dishes, just stew vegetables with the addition of dressing.

In any store or supermarket you can buy a variety of canned food - tomato sauce, hot pepper sauce, cucumber sauce for the winter, hot Korean sauces, and many other industrial preparations. But for housewives who think about the products that the family consumes, the shelves with these products do not matter and do not attract their interested gaze. They preserve sauces for the winter, the recipes of which they learned from their mothers or grandmothers. After all, preparing homemade sauces and seasonings with caring hands is much more profitable, not to mention the taste of the resulting product and its usefulness.

Hot peppers and garlic are included in most savory seasonings, and we have collected the most delicious and original recipes for home preservation for the winter with the addition of these ingredients.

About 90% of hot sauces for the winter are prepared with the addition of tomatoes, for example, the famous Caucasian adjika.

Abkhazian shepherds came up with hot pepper seasoning for the winter, grinding coarse salt with spicy and fragrant herbs and hot chili peppers. To date, adjika and hot sauces can be prepared according to different recipes, for example, in Georgia it is customary to add walnuts and hops-suneli seasoning to it. And in Russia, adjika is made with the addition of green tomatoes, with plums. This seasoning is ideal for fish and vegetables, as well as a vitamin supplement for cabbage soup. Spicy zucchini sauce will nicely shade and complement the taste of vegetable stew. Pear sauce, for example, goes great with beef and pork.

Spicy tomato sauces are no less beloved, they are added when preparing first courses, in roasts and vegetable stews, to vermicelli and fried potatoes, not to mention meat and fish dishes. The composition of the ingredients for this type of sauce is very versatile, but many housewives like it because you can literally invent something new without hesitation.

For example, on the basis of a spicy tomato preparation, you can close the zucchini in a spicy sauce for the winter, after boiling it in large pieces and pouring it with hot tomato sauce. And among vegetables there are very few products that were not included in this seasoning. Fruits are also added - plums and cherry plums, apricots, sloes and much more.

For the preparation of spicy tomato sauce, only fresh vegetables and fruits are used, without damage to the skin and signs of rot. They must be thoroughly washed in running water and dried.

The finished sauce, which is still boiling, is carefully poured into clean and sterilized jars and sealed with a storage lid. The closed jar must be turned upside down with a lid to check the tightness of the container. Hot pepper sauces must be covered with a warm blanket, “fur coat” in the people, and allowed to cool completely. Only after this jars of sauce can be removed for storage in a cool place.

In all recipes, as a rule, if a measuring cup is mentioned, then a 200 gram capacity is taken into account.

Metal lids must also be sterilized from pathogenic microbes and mold spores before corking cans.

To prepare a spicy tomato sauce, you need to carefully grind all the ingredients to get a homogeneous mass. It is undesirable to use rough stalks of greens in the sauce, however, as well as spoiled vegetables. All seeds are removed from bell and very hot peppers, but there is no need to grind the pepper into a puree - it can be cut into small cubes into the sauce. For cooking, you can use a fresh pod, or dry chili in crushed form. The addition of hot seasonings and spices to the sauce can be varied according to your taste, which in principle allows us to feel the full flight of free culinary imagination. You can add to the collection by looking at the recipes on the site. There are also recipes with photos and instructions.

But as for salt, there are no deviations - we use only coarse rock salt in the recipe to prepare spicy tomato sauce, and not iodized or flavored with herbs and spices. When using a hot sauce, it is necessary to take into account its sharpness and saltiness in cooked dishes.

Caucasian spicy sauce with tomatoes and plums

Ripe plums add a delicate flavor to the sauce, and fragrant and fleshy tomatoes are the base. The sauce is somewhat reminiscent of chakhokhbili gravy, and if the plum is replaced with cherry plum, antonovka, or blackthorn, the taste will become even more unusual and brighter. Good plum sauce for the winter is suitable for chicken dishes and for making homemade hot dogs.

Ingredients:

3 kg. large and ripe plums;
3.5 kg. fresh and ripe tomatoes;
2 heads of onions;
Hot chili pepper;
0.5 teaspoon mustard powder;
3 art. tablespoons of coarse salt;
75 ml. apple cider vinegar;
180 gr. Sahara;
A bunch of fresh herbs;
15 black peppercorns;
3 umbrellas of cloves.

Cooking:

Remove the skin from the onion and cut into medium-sized pieces.
Prepare the plum - peel it from the seeds and stalks. Tomatoes, cut into 4 parts, remove the base of the stalk.
Grind the ingredients in a blender or scroll through a meat grinder with a fine fraction.
Transfer the mass to a heavy saucepan, it should be with a thick bottom or use a cast iron pot, and bring to a boil over low heat. Add salt and sugar, mix chili sauce well.
Tie the greens with a long culinary thread, and tie the tip to the handles of the pot or stewpan. All essential oils and aroma from the greens will go into the sauce, and the thread will allow you to easily remove the bunch.
Add dry mustard, clove seeds to the sauce. Grind allspice or black pepper in a mortar or with a regular glass, and add to the dressing. Prick hot and hot peppers with a fork so that the pod gives off more flavor, and add to the boiling mass. By the way, you can tie it to the greens by the stalk, for easy extraction from chili sauce for the winter.
Cook over low heat for 20 minutes, stirring constantly. The mass should boil, but do not boil.
We rub the warm mass through a sieve for additional flavor. We do not need greens and chili peppers. We return the pan to the fire, and continue to cook for about 20 minutes.
At the very end, before turning off the fire on the stove, add vinegar, mix, pour into pre-prepared and clean containers, roll up and cool. Done, in order to put the chili sauce away for the winter for storage. Using boiling dressing, you can cook an excellent snack - zucchini in a spicy sauce for the winter.

Although there are not so many apples in this recipe, they add freshness and sweet taste to the sauce, and they do not appear immediately in the finished sauce, but remind of themselves with a slight aftertaste. Apple sauce for the winter will perfectly set off the taste of liver dishes.

Ingredients:

Tomatoes - 7.5 kg;
4 large sweet and sour apples;
head of garlic;
2 pinches of cinnamon;
Apple cider vinegar - 1 tbsp. a spoon;
Liquid honey - 2 tbsp. spoons;
3 pinches of ground nutmeg.

Making apple sauce:

Peel clean apples, removing the seeds and peeling the fruit. Cut into 8 slices each.
We wash the tomatoes in running water, cut in half and remove the stalk. Cut into small cubes, put in a clean saucepan and bring to a boil.
On the next burner, simmer the apples until they release juice.
After 15 minutes of stewing with regular stirring, apples and tomatoes must be rubbed through a fine sieve. Combine puree and cook for 15 minutes over medium heat.
Add honey and all the spices and salt, chopped garlic and vinegar to the sauce and boil for another quarter of an hour. Sauces for the winter are ready, you can pour them into jars and roll them up.

Spicy green sauce "Fragrant"

A spicy sweet sauce is obtained with a wonderful aroma and a pleasant sour taste, with the addition of apple, celery, sweet pepper and aromatic herbs. You can cook it for 15 minutes, put it in sterilized jars and roll it up. The preparation is served warm with crispy bread, and with fish or chicken.

Ingredients:

Large bunch of fresh cilantro;
350 gr. green tomatoes;
5 stalks of celery;
A bunch of dill;
500 gr. green sweet pepper;
head of garlic;
A spicy stalk of chili pepper;
2 apples of the Antonovka variety;
2 tbsp. spoons of hops-suneli;
50 ml. vegetable oil;
50 ml. vinegar 9% apple;
A spoonful of coarse salt;
Two spoons of sugar.

Cooking:

Peel the Bulgarian sweet pepper from the seeds and cut into very thin, medium-sized strips.
Remove skin and seeds from Antonovka and cut into cubes. Peel and mince the garlic cloves and hot chilli.
Remove the stalk from the tomatoes, after cutting them in half. Dry the washed greens well and chop very finely.
Transfer all prepared vegetables and herbs except sweet pepper to the mixer bowl and chop.
Transfer the mass to a bowl with chopped bell pepper, add salt and sugar, seasoning and pour in vinegar and vegetable oil. Mix the mass well, put it in clean sterile jars, and use a canning knife to seal them tightly.
You can store the workpiece in the refrigerator or a fairly cool place. Use for cooking hot dishes, adding sauce as a dressing.

Spicy dishes are present in almost all national cuisines of the world. The only exception is the northern states. A special place among the traditional dishes of Latin and Asian countries is occupied by sauces, the main ingredient of which is hot capsicum. The burning taste is due to the alkaloid capsaicin, a specific substance that is part of peppers. A spicy vegetable is used dried or fresh, but it is not the only one that can spice up a dish. Other products can also create a burning effect, for example, horseradish, mustard, garlic, etc. Many will be interested to know which sauce is the hottest in the world. Let's try to understand this issue.

How is severity determined?

For the first time, Wilbur Scoville undertook to evaluate the criteria for the severity of pepper. In 1920, this American pharmacist studied the amount of capsaicin in various peppers. In the process of measurements, he assigned the degree of pungency. Bulgarian pepper occupies the lowest line in the table, since it does not contain capsaicin, which is responsible for the sharpness of the vegetable. The hottest on this scale was the Habanero chili Red Savina pepper.

In the manufacture of the hottest sauces in the world, all kinds of combinations are used: different varieties of peppers are mixed, spices are added, the consistency changes, etc. Therefore, their taste can differ significantly from each other.

This sauce is the creation of the hands of Mohammed Karim, the chef of the British restaurant Bindi. The institution is located in the county of Lincolnshire (eastern part of England), in the town of Grantham. Before tasting chicken legs drenched in the hottest sauce in the world, the visitor must sign a paper stating that the restaurant is not responsible for the health and life of the client.

In Russian, the name sounds like "atomic tin". The peculiarity of this sauce is that on the Scoville scale it scored 12 million units. It is many times the hotness of a police pepper spray, which is 4 million units.

This sauce can rightly be called the spiciest in the world, because to prepare it, the chef will need special equipment: gloves made of thick, dense matter and a gas mask. Such precautions are simply necessary, as there is a high risk of loss of consciousness.

The restaurant staff is trained to provide first aid in case the customer becomes ill after drinking the sauce. Side effects are paralysis of the facial muscles and the occurrence of seizures. If a visitor wants to try fried chicken legs with the hottest sauce in the world, he must give a written statement that there are no claims against the restaurant in case of negative consequences.

Mohammed Karim keeps the recipe for the sauce a secret, but Atomic kick ass is known to be made with the most spicy peppers, such as Trinidad Scorpion and Carolina Reaper. Also, 5 ml of a special extract created from a mixture of these burning vegetables is added to the seasoning. On the Scoville scale, its sharpness is 13 million units. Before cooking, chicken meat is marinated in a mango-tamarind sauce.

Tabasco sauce

One of the most popular hot sauces is Tabasco. Its composition is quite simple. The main components of the seasoning are cayenne pepper, salt and white vinegar. In order for the sauce to acquire its unsurpassed taste, it must be prepared correctly. Mashed fruits are made from ripe red peppers and a special type of salt, then the resulting mixture is placed in white oak barrels, where the fermentation process takes place. Thus, the sauce is aged for 3 years. Then white vinegar is added to it and poured into glass containers. The finished product has a sweet and sour and at the same time spicy burning taste.

Tabasco owes its appearance to a resident of Louisiana - Edmund McAilenny. In 1868, this gourmet experiment created a unique sauce that has remained popular for 130 years.

Tabasco is used in the world famous Bloody Mary cocktail. Famous personalities such as Queen Elizabeth II, Madonna and former US President George W. Bush are very fond of this sauce.

Chili sauce

Chili is a type of pepper grown in Latin America. But hot sauces all over the world are prepared on its basis. Even the ancient tribes of the Indians attributed healing properties to the vegetable, they also brought it as a gift to their gods. Chili pepper really has many useful qualities, as it contains various vitamins, minerals, ascorbic and folic acid. Also in large quantities it contains zinc, iron, potassium.

Chili sauce can be consumed hot, cold or warm. You can buy it in the supermarket or cook it yourself. The seasoning recipe is quite simple. You will need the following products:

300 g of hot chili peppers;
2 medium sized heads of garlic;
1.5 tsp fine salt;
3 art. l. Sahara;
7 peas of allspice;
3 art. l. apple cider vinegar.

Sauce Bhut Jolokia

The Bhut Jolokia pepper variety is one of the most pungent that can only be found in wildlife. The birthplace of the vegetable is India. Its name translates as "ghost pepper". The sauce prepared on its basis is very spicy and can reach 1 million units on the Scoville scale. Of course, such a seasoning cannot be called the most spicy, since there are specimens many times greater than its pungency. However, this sauce has its fans, and it is worthy of the attention of lovers of spicy food.

Sharper nowhere

Blair's trademark sauces are among the most pungent in the world. The manufacturer has created a whole line of products whose sharpness on the Scoville scale ranges from 2 to 15 million units. Among this variety there is a purely collectible item. Its sharpness is 16 million Scoville units. Although Calling this product a dip is a little tricky, as it is pure capsaicin in crystallized form, with a total of 999 1 ml bottles of seasoning produced.

One man ventured to try this product by adding just 1 capsaicin crystal to a 3 liter pot of tomato soup. He took a sample, it seemed to him that the sharpness was not too great, and he decided to treat his wife to the dish. The woman ate only one spoonful of soup, after which she burst into tears and told her husband that she would file for divorce. Then the man tried the food again and realized that it was very hot, and poured the entire contents of the pan into the toilet.

Various traditional cuisines around the world have different types of hot sauces. We have only listed the most burning of them.

Spicy sauces occupy a special place of honor 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 radically change the taste, aroma and appearance of dishes, giving them a completely different flavor. Most of those who prefer food “hot” 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 meats. It is easy to get it in almost any store, however, there are many different cooking options, all of them are easy and affordable. Therefore, a cheerful hostess will prefer to cook 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 is the same.

Cooking:

Boil 2 eggs until hard boiled, cool, then peel. Then we extract the yolks, grind them;
We break the raw egg, separate the yolk and protein;
Add one raw, 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;
Grind the pickled cucumber into cubes;
We also chop the olives smaller;
Wash the greens well, let dry on a napkin, then finely chop;
We combine the egg-mustard mixture with chopped cucumbers, herbs, pour olives into the sauce, mix. Next, salt, pepper, lightly beat with a fork. The classic version of spicy 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 salted mushrooms.

Tabasco sauce

Hot Tabasco sauce is used in many dishes, it gives them a significant sharpness and piquancy. This spicy and flavorful additive is known to many by its brand name, it is available in all supermarkets. However, its cost is not so small, but the cooking recipe is quite simple, so many housewives prefer to prepare such a sauce on their own, 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 components.

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 - same
Vinegar 6% - 3 tablespoons;
Parsley - 40 grams.

Cooking:

We wash fresh tomatoes well, and then scald them in boiling water to easily get rid of 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 into halves and remove the core, and then clean from 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, clean the onion, wash thoroughly, and then finely chop;
We clean the garlic, wash it. And then we press in the press or grind with a grater
During this time, the chili pepper has already settled, drain the water, and grind the pulp in a blender;
We combine the tomato puree prepared by us, onion, garlic with pepper, mix thoroughly;
In a deep saucepan, heat the vegetable oil, pour in the spicy tomato puree there, bring to a boil;
Then we reduce the degree of fire, cook our hot sauce for 10-15 minutes, since excess liquid should boil out of it. During the cooking process, the mass must be constantly stirred so that it does not burn;
While everything is languishing. Wash the greens thoroughly, dry them in napkins. And then we chop very finely;
Before the end of cooking, salt, pepper, add chopped parsley, sugar, vinegar to taste. Let's sweat for another 7 minutes. Then cool and pour into small glass bottles for sauces. Keep 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 the hands.

Horseradish spicy sauce

This hot sauce has been extremely popular in our country for many years. In different regions, it has its own name: horseradish, gorloder, light, and even chemerges - all this is the name of the same spicy dressing, which is often used as an independent snack. It is quite easy to prepare, just follow our recipe.

We will need:

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

Cooking

We clean the garlic, wash it, put it aside;
Then the horseradish root is thoroughly washed, cleaned;
Tomatoes are also processed, and then scalded and pierced in two places. Thus, we easily get rid of the skin;
Then we pass everything together through a meat grinder or crumble in a blender;
Add sugar, salt, mix thoroughly. Horseradish sauce is ready to use.

Tip: This horseradish sauce is delicious immediately after preparation, but you can also pour it into a sterilized jar, swirl and steep for 1-2 weeks. The dressing will acquire a unique spicy 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 do not eat it before that time.

Harissa sauce.

The beautiful name "Harissa" is a rather spicy pasty 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 addition to meat and poultry, as well as in various dressings for salads and second 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.

Cooking.

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

Spicy Sicilian Sauce

This original sauce pairs deliciously with any meat, as well as poultry. Yes, and it cooks very quickly, which, undoubtedly, will be appreciated by any housewife who wants to devote more time not to cooking, but to her family. This dressing more than lives up to its name, and if you are not too fond of burning spiciness, then it is 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.

Cooking:

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

Sauces play a huge role in improving the taste of the main dish. In the cuisine of any nation in the world, there are a couple of recipes, carefully preserved and passed down from generation to generation, which allow you to more fully reveal the taste of meat, fish or any dessert. Moreover, any recipe can be constantly improved and improved in search of the most harmonious product that can take pride of place on both the festive and everyday tables.

Hot sauce for meat is a kind of classic of the genre, because many people on the planet love this combination. It is prepared by both the inhabitants of the Caucasus and the Mediterranean: Kazakhs, Armenians and many others cannot imagine meat without it.

Recipe for hot tomato sauce

It is not at all difficult to prepare a delicious seasoning with your own hands.

Ingredients:

A kilogram of tomatoes;
2 red hot peppers;
garlic;
peppercorns;
ground pepper;
salt;
Bay leaf;
paprika;
coriander.

Cooking method:

Hot pepper sauce

Ingredients:

200 g fresh or frozen black currants;
150 ml semi-sweet or semi-dry red wine, as you like.

Cooking method:

Seasoning for chicken

There are many recipes for spicy sauces for ruddy fried chicken. Its taste is equally well complemented by both white sauces and red ones. But perhaps one of the best is the honey-ginger sauce. Try it and you will appreciate the taste of meat, seasoned with a sweet composition with a tart and aromatic taste of ginger root.

Ingredients:

Soy sauce;
mustard;
salt;
ginger root.

Cooking method:

It is enough to mix soy sauce with a volume of 5 tbsp until a homogeneous consistency. l.
Honey in the amount of 3 tbsp. l. and mustard with a volume of 2 tbsp. l.
Salt and chopped ginger root in the amount of 1 tsp are added last to the hot sauce for fragrant chicken.

Tabasco hot sauce recipe

Tabasco is a series of hot spices, the recipe of which was invented and brought to life by the American Edmund McAilenny. Habanero sauce is considered the most spicy, garlic and Buffallo are less hot. Unfortunately, at home it is impossible to completely repeat the recipe for preparing such a composition, since the original version involves fermentation in large oak barrels using special salt. However, if you are a fan of this gravy, you can always find an alternative and try to cook your favorite product at home.

Ingredients:

Cayenne pepper;
salt;
vinegar;
garlic.