10 hot sauces for every taste

1. Classic chili sauce

Ingredients:

50 g chili peppers;
3 cloves of garlic;
1 tablespoon vegetable oil;
1 teaspoon of starch;
1 tablespoon wine or apple cider vinegar
1 teaspoon sugar
a pinch of salt.

Preparation

Grind the garlic and chili in a blender. Transfer the resulting mixture to a saucepan, add vinegar, oil, salt and sugar and put on low heat.

Add the starch as soon as the sauce begins to boil. Immediately after boiling, remove the pan from the stove and set to cool.

The starch makes the sauce rather thick. If you want to make it thinner, just ditch this ingredient.

In a clean, sealed container, the sauce can be kept in the refrigerator for about a week.

2. Very hot chili sauce

Ingredients:

450 g of very hot chili peppers without stems;
4 cloves of garlic;
12 large basil leaves;
1 glass of vinegar;
1 teaspoon of salt.

Preparation

Preheat oven to 200 ° C. Place the chili peppers and unpeeled garlic cloves on a baking sheet. Place the vegetables in the oven for 15–20 minutes. Wait for the peppers to wrinkle a little, but not burn.

Chop the peppers and peeled garlic in a food processor. Add the basil leaves and grind the mixture again. When the vegetables are well wiped, pour in the vinegar.

Finally, add salt and stir the sauce. Strain it and pour it into sterilized bottles. In them, it can be stored in the refrigerator for 1-2 weeks.

Be careful: this sauce is really hot!

3. Spicy and sweet sauce with apricots

Hot sauces: hot and sweet sauce with apricots

Ingredients:

200-250 g of coarsely chopped apricots (pitted);
2 jalapeno peppers;
1 large thai chili
1 red chili
2 cups apple cider vinegar
1 cup light brown sugar
2 bay leaves;
salt to taste.

Preparation

Cut all hot peppers together with the seeds, except for one jalapeno pepper: it must first be peeled from the seeds and then chopped.

In a medium saucepan, combine the apple cider vinegar and brown sugar and bring the mixture to a boil to dissolve the sugar. Add the apricots, all the crushed peppers, bay leaf and simmer the sauce over medium heat until the apricots are tender. This will take about 5 minutes.

Let the sauce cool, then remove the bay leaf and transfer the mixture to a blender. Grind until smooth, salt and pour into sterilized jars or bottles.

This sauce can be kept in the refrigerator for up to a month. It is best served with grilled dishes or used for making sandwiches.

4. Spicy tomato sauce

Ingredients:

2 small red chili peppers
2 regular red peppers
2 cloves of garlic;
1 shallots;
400 g chopped tomatoes with juice;
100 g brown sugar;
3 tablespoons sherry vinegar

Preparation

Pepper seeds and chop. Chop the onion and garlic. Put these ingredients in a food processor, add the tomatoes and blend until smooth.

Transfer the puree to a stainless steel pot, add sugar and vinegar and bring to a boil, stirring occasionally.

After boiling, reduce heat to low and simmer the sauce for 40-60 minutes, until thickened. Remember to stir, especially towards the end of cooking.

Pour the finished sauce into sterilized jars and refrigerate. In this form, it can be stored in the refrigerator for two weeks.

5. Simple hot sauce for meat

Ingredients:

200-250 g red jalapeno pepper;
1 clove of garlic;
¹⁄₂ cup fresh lime juice
¼ a glass of water;
2 tablespoons of salt.

Preparation

Coarsely chop the pepper and send it along with the rest of the ingredients to a blender. Mix everything until smooth. Transfer the prepared sauce to an airtight container.

This sauce is ideal for steaks and roast beef. It can be stored in the refrigerator for about a week.

6. Universal hot sauce with garlic

Ingredients:

6 medium jalapenos
4 sprigs of cilantro;
2 green onion feathers;
2 cloves of garlic;
¹⁄₂ cup white vinegar
2 tablespoons of sugar;
1 tablespoon fresh lime juice
1 teaspoon of salt.

Preparation

Chop jalapenos, cilantro, onion and garlic. Move them over to a blender, add all the rest of the ingredients and chop until smooth. Voila - the sauce is ready.

It can be added to meat, used as a poultry marinade, or in tacos. The sauce can be stored in the refrigerator for up to two weeks.

7. Thai Hot & Sweet Chicken Sauce

Ingredients:

1 teaspoon chili powder
6 cloves of garlic;
100 ml of apple cider vinegar;
100 g sugar;
¹⁄₄ teaspoon of salt.

Preparation

Pour the vinegar into a saucepan and bring it to a boil. Add sugar, salt and simmer for 5 minutes.

Remove the pan from heat, add chopped garlic and chili powder. Cool the sauce to room temperature.

This option goes well with grilled chicken, rice and many Thai dishes. In the refrigerator, it can be stored for no more than a week.

8. Spicy soy sauce for fish

Ingredients:

5 tablespoons of soy sauce
1 tablespoon rice wine
2-3 cloves of garlic;
10 g of ginger root;
1 tablespoon rice vinegar
20 g cilantro;
1 tablespoon tomato paste.

Preparation

Chop the garlic and cilantro, grate the ginger. Combine these ingredients and add soy sauce, wine and vinegar to them. Mix thoroughly. Finally add the tomato paste and stir again.

This sauce goes well with fish: it can be served with a ready-made dish or added during cooking.

It is best to eat the sauce straight away or pour it into a clean, airtight container and refrigerate for about a week.

9. Hot and sweet shrimp sauce

Ingredients:

2 tablespoons of rapeseed oil
1 medium red onion;
¾ cups fresh coarsely chopped ginger
¾ glasses of light brown sugar;
1 ¹⁄₄ cup ketchup
¹⁄₄ cup chili bean sauce (toban djan)
1 glass of water.

Preparation

Heat oil in a saucepan. Add thinly chopped onions and cook over medium heat until browned (about 4 minutes). Add ginger, reduce heat and cook for 3 minutes until softened.

Add sugar, ketchup, and bean sauce to a saucepan. Simmer over low heat for about 5 minutes until thickened.

Transfer the mixture to a blender, add half a glass of water and blend until smooth. Then add the remaining water and stir again.

Transfer the sauce back to the saucepan and simmer for another 3 minutes. Then pour it into a clean bowl and refrigerate it.

This amount of sauce is enough for about 2 kg of ready-made shrimp. It is not recommended to store it for more than a day.

10. Spicy dry adjika satsebeli sauce

Ingredients

For dry adjika:

300 g of hot red pepper;
2 tablespoons coriander
1 tablespoon of suneli hops;
1 tablespoon dill seeds
sea salt.

For the sauce:

4 kg of tomato puree;
2 kg of sweet pepper;
2 hot peppers;
2 bunches of cilantro;
1 bunch of marjoram;
1 bunch of basil
1 bunch of parsley;
6-8 heads of garlic;
6-10 teaspoons of adjika;
200 ml of vinegar;
¹⁄₄ teaspoon ground black pepper;
4 tablespoons of hops-suneli;
salt to taste.

Preparation

First you need to prepare dry adjika. Peel in advance (preferably 1-2 weeks) the dried red pepper from the stalks and seeds and grind in a meat grinder or food processor.

Sift the coriander so that no husks and other debris remain. Grind it into a powder in a mortar.

Grind the dill seeds until oil separates and grind in a mortar too. Combine chopped peppers with coriander and dill seeds. Add suneli hops and salt. On average, for every 200-400 g of adjika, about 1 teaspoon of salt is consumed. Pour the finished dry adjika into an airtight container.

Now you can proceed to preparing the satsebeli sauce. Wash and peel all vegetables and herbs. Grind the pepper and garlic in a meat grinder or food processor.

Grind the tomatoes, drain the juice and boil the pulp until thick. Measure out the required amount of tomato puree (4 kg) and, continuing to cook, add pepper and garlic to it. Stir.

Add all the spices, adjika, salt and some vinegar to the mixture. When all the components of the sauce are combined into one bouquet, remove it from the stove and pour it into sterile liter jars. Add a spoonful of vinegar to each and twist for long-term storage.