Homemade very hot sauce. Hot sauces - the best recipes

Almost no dish is complete without a pinch of some spice. After all, spices make the taste play with new facets. Our rating of recipes for spicy dishes is dedicated to them.

Pork Passion

Black allspice peas are one of the most common types of hot peppers in Russian cuisine. Most often it is added when canning food or preparing soups. However, in combination with meat it looks just as harmonious. Pork in spicy sauce is the best proof of this. Heat 15–20 black peppercorns in a saucepan, pour in 2 tbsp. l. olive oil and add 2 chopped shallots. Then add 500 g of pork pulp, cut into pieces, and simmer it for 3-5 minutes. Next, pour in 2 tbsp. l. water and continue to simmer the mixture for another 2-3 minutes. Next we send 1 tbsp. l. fish sauce, 2 tbsp. l. lemon juice and 1 tbsp. l. brown sugar. Simmer the dish over medium heat until the meat is completely softened.

Fire soup

Mexicans have introduced gourmets around the world to dishes with hot red peppers, also known as chili. And, perhaps, the most favorite creation is the spicy tomato soup. In a deep saucepan, fry 500 g of minced beef until golden brown and mash well with a fork. In a separate frying pan, sauté 2 chopped onions, add finely chopped chili pepper, 2 tsp. ground cumin and 2 crushed cloves of garlic. Simmer the mixture for a couple of minutes and combine it with the minced meat in a saucepan. We put here 200 g of tomatoes without skin and 2 tbsp. l. tomato paste, pour in 250 ml of broth and cook for 45 minutes over moderate heat. Then add 180 g of canned red beans, 1 tbsp. l. sugar, 1 tsp. cocoa powder, salt to taste and cook for another 15 minutes. Before serving, sprinkle a bowl of chili soup with grated cheese.

Hot breath

Habanero is recognized throughout the world as the hottest type of chili pepper. As a rule, it is used to prepare the famous Tabasco sauce, as well as various spicy tomato seasonings. We invite you to make an original hot sauce that will be ideal for your meat dishes. First you need to cut the habanero pepper, and it is advisable to do this with gloves. Cut it in half, carefully remove all seeds and membranes, and chop as finely as possible. Then chop 8 green onions, a bunch of parsley, 120 g of pitted dates and 100 g of pine nuts. Pour 6 tbsp into the resulting mixture. l. olive oil and 3 tbsp. l. lemon juice, add 2 tsp. lemon zest. Now combine the mixture with the habanero pepper and vigorously pound it in a mortar or grind it using a blender. Place the finished sauce in the refrigerator to steep for a couple of hours.

Flaming Salmon

Jalapeño is another type of chili pepper. However, unlike other brethren, its fruits are harvested while still green. Recipes for spicy dishes with its participation include many variations, including fish ones. Jalapeños in particular make a great savory sauce for salmon. rub with salt and pepper, sprinkle with lemon juice, place on a baking sheet with foil and bake in the oven at 200 °C for 15–20 minutes. Meanwhile, let's make the sauce. In a blender bowl, combine ½ cup mint leaves, ½ cup basil leaves, 1 medium-sized red bell pepper, 1 chopped jalapeno pepper, 2½ tsp. grated ginger and 2 cloves of garlic. Pour the spicy mixture into 2 tbsp. l. vinegar, 2 tsp. fish sauce and blend in a blender until smooth. Pour the prepared sauce over the golden salmon steaks and serve with vegetables.

Sultry turkey

Among gourmets, dishes with hot poblano peppers are very popular. Among them are mushrooms. Boil 300 g of turkey fillet in salted water in advance. Finely chop 3 poblano pods without seeds, 2 cloves of garlic, a head of onion and half a bunch of cilantro. Pour the ingredients into a glass of broth, season with salt and pepper and beat with a mixer into a homogeneous mass. Melt 3 tbsp in a saucepan. l. butter, mix with 2 tbsp. l. flour, 1 tbsp. l. milk and ½ tbsp. l. sour cream. Add the poblano preparation and cook the sauce for 25 minutes. While it is cooking, fry in oil a head of red onion, 350 g of champignons, 3 tbsp. l. corn kernels and add chopped turkey to them. In a dry frying pan, brown 6 Mexican tortillas. Place half of the mushroom, turkey and corn mixture in a foil-lined baking dish, pour in half of the poblano sauce, sprinkle with grated cheese and cover with 3 tortillas. Repeat the layers again, sprinkle grated cheese on top, herbs to your taste and place the casserole in the oven at 200 °C until golden brown.

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 off the shells. 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 chop finely;
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.

1 Classic recipe
2 With tomatoes and garlic
3 Spicy preparation for the winter
4 Horseradish sauce with aspirin
5 Horseradish appetizer with beets
6 Cooking with apples
7 With bell pepper
8 With ripe plums

Still, it is no coincidence that horseradish snack is so popular among people. Tasty, versatile, shelf-stable for a long time - what else is needed for a preparation that is, moreover, very easy to make? And the price of such a product is cheap! Today we are talking about how to make a horseradish snack using cold and hot methods, with and without preservatives.

Classic recipe

It implies a limited set of components. here only tomato, garlic, salt and, of course, horseradish roots are provided.

Important! Tomatoes of the best ripeness are used for preparation, and the redder they are, the brighter the taste of the dish will become. It is better to take cream type tomatoes - they are just right for this time. In addition, the cream is meaty and not too watery.

To prepare a horseradish snack, you can use a blender or meat grinder to chop the tomatoes. The latter gives a homogeneous mass, not too liquid, so many people prefer to grind tomatoes with its help.

For classic horseradish we will prepare the following products:

peeled horseradish roots - 200 g;
tomatoes - 1.5 kg;
salt - 3 teaspoons;
garlic - add it to taste, but at least 5 cloves.

This tomato and horseradish appetizer does not undergo any heat treatment. Therefore, it is very important to do everything carefully, use high-quality tomatoes, wash all vegetables clean and sterilize well before adding lids and jars. You need to store raw horseradish in the cold - for example, in a cellar or in the refrigerator.

First, all vegetables are washed, peeled, and chopped in a meat grinder.
Then the salt is thoroughly mixed in.
The snack is placed in clean and dried jars after sterilization, sealed and sent for storage. Harvesting for the winter can stand in the cold all season.

Advice. To prevent horseradish from corroding your eyes when processing, put a plastic bag on the meat grinder into which the ground horseradish will come out. It's much easier to work this way.

With tomatoes and garlic

Another common recipe is horseradish sauce with garlic, tomatoes and hot peppers. In this case, the appetizer turns out to be even more fiery, but its taste is also pronounced.

For a kilogram of ripe and dense tomatoes, take:

0.6 kg horseradish roots;
a couple of hot peppers;
3 heads of garlic;
half tsp granulated sugar;
1 tsp. salt.

The preparation is the same as in the previous recipe - all vegetables are ground through a meat grinder, including hot peppers. The mixture is seasoned with salt and sugar and mixed well.

Spicy preparation for the winter

All of the above methods do not involve storing snacks under normal conditions. So, if it is not possible to store the product in a cellar or refrigerator, it is still recommended to heat it. Then the horseradish can be left at room temperature for the winter.

This method is usually called hot. The appetizer is boiled for five minutes, after which it is suitable for long-term storage.

For 2 kilograms of rolled tomatoes you need to prepare:

0.3 kg of peeled horseradish roots;
4 heads of garlic;
a couple of tablespoons of granulated sugar;
4 teaspoons salt;
a little hot fresh pepper (if you don’t have it on hand, a pinch of dry ground pepper will do).

Tip: If you pour boiling water over the peeled horseradish roots a little, the excess bitterness will go away.

All vegetables are twisted through a meat grinder, salt and sugar are added.
Afterwards, mix the mass well and let it boil for at least 5 minutes. If the tomatoes are watery and the seasoning turns out to be watery, you can cook the horseradish more to evaporate the excess liquid.
Place the sauce in boiled or steamed jars and cover them with lids.

If you intend to eat such a snack right away, it is still recommended to let it brew well. A week is enough.

Horseradish sauce with aspirin

There is a cooking method in which this spicy snack will be completely fresh even after long-term storage. For preservation, that is, the destruction of putrefactive and other bacteria, aspirin is used here. Do not be shocked by this proposal, because the harm from aspirin in preparations has not been proven at all. And even more so if it is not subjected to any heat treatment.

So feel free to add it to horseradish, and you will see how fragrant and good it is in winter. Just a real piece of summer in a jar!

So, to prepare a snack with aspirin you will need:

2 kg of tomatoes;
a handful of peeled garlic cloves;
400 g horseradish roots;
salt.

Salt is added to taste, all ingredients are mixed in the usual way.

For 1 liter of tomato mass add 1 tablet of crushed aspirin.
Everything is mixed well and poured into sterilized jars.
The crap is closed with clean, hard nylon lids. It is very important that the jars are dry and sterile.

Horseradish appetizer with beets

Beets are not only an additional bright color for the snack, but also enrich the dish with vitamins. Add it to the finished horseradish and get an interesting taste and unusual shade.

You can grate a little boiled beets into the tomato horseradish. To do this, use any of the above recipes. Or you can do without tomatoes altogether. In this case, you need to boil the beets, grate them using the finest grater, squeeze out the juice and pour it into the horseradish.

Then all that’s left is to salt the dish and add a little sugar. Don't forget to pour in a little table vinegar - everything is done simply to taste as you like. And if the horseradish seems too thick, you can dilute it by pouring in a little boiled water. This sauce should be kept in the refrigerator and eaten quickly, because it is not suitable for long-term storage.

Cooking with apples

The spicy snack is made from horseradish with the addition of apples. It boils, so it can be stored for winter.

To prepare chrenoder (as this sauce is often called) you need:

2 kg of ripe red tomatoes;
half a kilo of horseradish roots;
3 heads of garlic;
1 kg apples;
salt, sugar and ground pepper - everything is added to taste;
table vinegar - 3 tbsp. spoons.

The algorithm of actions is simple:

All vegetables are twisted at once.
Salt, sugar and pepper are added to the mixture, after which the pan is placed on the fire and peeled and grated apples are added to it.
After boiling, the mass is cooked for about three minutes, vinegar is added to it.
Everything is boiled for another five minutes and placed in clean, sterilized jars.
The crap is rolled up with metal lids; you can also use tight plastic ones.

With bell pepper

This is a type of raw horseradish, to which, in addition to tomatoes, bell peppers are also added.

The following ratio of products is taken:

3 kg of tomatoes;
150 g grated horseradish;
half a kilo of sweet bell pepper;
hot pepper pod;
half a tablespoon of salt;
a handful of garlic cloves;
sugar and table vinegar to taste.

The appetizer is prepared in the manner already described above.

With ripe plums

Horseradish with plums has a very interesting and piquant taste.

To prepare this sauce, a little reminiscent of the famous Georgian Tkemali, you will need:

1 kg of tomatoes;
100 g grated horseradish;
the same number of pitted plums;
head of garlic;
a couple of spoons of sugar and salt to taste.

Everything is put through a meat grinder or blender, seasoned with salt and sugar, mixed and stored in jars in the refrigerator.

Spicy adjika, prepared in any way, will help complement any main dish and transform a not-so-successful meat treat. To create such a sauce you need a small set of available ingredients and spices, and a good, understandable recipe.

How to cook spicy adjika?

Spicy adjika is a recipe that contains a large amount of hot pepper (chili, “light”) and garlic. As a rule, such a seasoning does not spoil, even if it does not contain vinegar or sugar. The basis can be any vegetables or fruits.

Real spicy adjika is Caucasian. As a rule, it does not contain vegetables except pepper. The sauce comes out mega-spicy and very salty. It is not eaten in its pure form.
Tomato sauce, popular in our area, has a very mild taste.
A delicious spicy adjika is prepared for the winter, made from zucchini, tomatoes, plums, beets and even cucumbers.
Spicy adjika can be prepared for use in three ways: boiled, raw and fermented.

Real hot – a mixture of peppers and spices. It is not eaten just like that; more often it acts as a seasoning for preparing a multi-component sauce. For preparation, you will need rubber gloves to protect your hands from burns while cleaning hot ingredients. Any pepper will do: green or red.

Ingredients:

pepper pods – 500 g;
garlic – 2 heads;
coriander – 1.5 tsp;
dill (seeds) – 2 tsp;
salt – 2 tbsp. l.;
fenugreek and cumin - 1 tsp each.

Preparation

Place coriander and fenugreek seeds in a dry, hot frying pan, after 20-30 seconds add dill and cumin.
Fry for half a minute, pour into a mortar and grind.
Place garlic, peeled peppers, spices, and salt into a blender bowl.
Beat until smooth and distribute into prepared dishes.
Spicy adjika is stored in the refrigerator for the winter.

This one is quick and easy to prepare. The seasoning is not eaten in its pure form; it comes out too salty and mega-hot. It is added as a spicy ingredient when making complex sauces or marinades. The product can be stored for several years in a cool room or in the refrigerator.

Ingredients:

sweet pepper (green) – 1 kg;
hot pepper – 500 g;
garlic – 400 g;
dill – 200 g;
parsley – 200 g;
walnuts – 250 g;
salt – 150 g.

Preparation

Peel the peppers and garlic.
Pass all ingredients through a meat grinder.
Add salt and blend with a blender to a paste consistency.
Distribute into containers and store.

Adjika with hot peppers and tomatoes is a common way to make this sauce; it is supplemented with garlic, spices, and sometimes herbs. It is prepared by fermentation, so before tasting adjika you need to be patient. The container in which the sauce will ferment should be filled with no more than 2/3 of the container’s volume.

Ingredients:

tomatoes – 3 kg;
sweet pepper – 1.5 kg;
garlic – 0.5 kg;
hot pepper – 0.5 kg;
parsley, dill – 50 g each;
purple basil – 50 g;
cilantro – 100 g;
hops-suneli – 50 g;
horseradish – 250 g;
ground coriander – 50 g;
salt and sugar - 100 g each;
vinegar – 70 ml.

Preparation

Grind all ingredients through a meat grinder (including greens).
Pour out all the dry ingredients, salt, sugar, add vinegar, mix.
Place in a warm room.
The spicy one will ferment for 12-14 days. Then it can be sealed and refrigerated for storage.

Spicy adjika from zucchini for the winter

Spicy will remind many of caviar, but the sauce is prepared using a slightly different technology and as a result it turns out very spicy and piquant. The composition of spices is selected individually, but the main ones remain hot pepper and garlic, they add pungency to the taste, vinegar will act as a preservative.

Ingredients:

zucchini – 1 kg;
tomatoes – 500 g;
sweet pepper – 200 g;
hot pepper – 150 g;
garlic – 3 heads;
sugar – 30 g;
vinegar – 30 ml;
hops-suneli – 20 g;
fenugreek and mint (dry) – 1 tbsp. l.

Preparation

Peel the zucchini, peppers, garlic and grind through a meat grinder.
Put the mixture on the fire, add salt, sugar, spices.
Cook for 20 minutes. Pour in vinegar.
Pour into jars and seal. After slow cooling, remove the workpieces to a cool basement or pantry.

Spicy adjika from cucumbers

A very unusual option is adjika made from green hot peppers and cucumbers. Everyone is accustomed to a sauce based on peppers, tomatoes or zucchini, so this recipe will definitely surprise every lover of unusual food combinations. This adjika can be prepared for future use and served with your favorite dishes, both meat and vegetable.

Ingredients:

cucumbers – 2 kg;
tomatoes – 200 g;
“light” pepper - 5-6 pcs.;
garlic – 1 head;
vegetable oil – 50 ml;
vinegar – 50 ml;
salt.

Preparation

Blanch the tomatoes, peel and blend with a blender.
Grate the cucumbers and place in the tomato.
Add oil, salt, put on fire, bring to a boil, reduce heat and simmer the mixture.
Puree the garlic and peppers (without seeds), pour into the cucumber-tomato mixture, stir.
Cooking spicy adjika will last another 10 minutes.
Pour in vinegar, simmer for 2 minutes, pour into sterilized jars, seal tightly and first place under a blanket, after 2 days put in a cool place for storage.

Spicy adjika from beets for the winter

Homemade spicy adjika is prepared using different bases; a good example of using surplus harvest is this wonderful spicy sauce made from beets and hot peppers. It is added to soups, complements main dishes, and just like that with a piece of bread, adjika will appeal to all lovers of tasty and unusual food.

Ingredients:

beets – 300 g;
hot pepper – 4 pods;
garlic – 2 heads;
tomato juice – ½ l;
vegetable oil – 20 ml;
sweet pepper – 200 g;
salt, sugar;
vinegar – 20 ml.

Preparation

Peel the beets, cut them and puree them in a blender with vegetable oil.
Simmer the beetroot puree over low heat, add salt and sugar.
Pour in tomato juice, add pureed garlic and peppers.
Simmer, stirring, for 30 minutes.
Pour in vinegar and remove from heat after 2 minutes.
Punch with a blender and package in sterile containers.
Place in a warm place to cool slowly, after 2 days move to a cool room.

Delicious and very hot adjika made from hot pepper and garlic will appeal to all lovers of spicy treats. The sauce is delicious in its pure form, as a dressing for a main dish or as an additional ingredient in a multi-component sauce. Adjika is not subject to heat treatment or fermentation, so it can only be stored in the refrigerator.

Ingredients:

sweet pepper – 5 kg;
hot pepper – 1 kg;
garlic – 500 g;
salt – 70 g.
dill, cilantro, parsley and tarragon - 100 g each.

Preparation

Remove seeds from peppers and remove peels from garlic.
Grind all ingredients, including herbs, through a meat grinder.
Add salt, stir.
Distribute into sterilized containers and put in the refrigerator.

Spicy carrot adjika

Vegetable spicy adjika at home can be prepared on the basis of carrots; vegetable oil will be an important additional ingredient; it should not be cheap or of poor quality. This sauce is moderately hot, so it fits perfectly into the menu as an original savory snack.

Ingredients:

carrots – 2 kg;
bell pepper – 1 kg;
hot pepper – 5-6 pods;
tomatoes – 3 kg;
refined oil – ½ tbsp.;
salt.

Preparation

Grind the tomatoes into a puree and pour into a large saucepan.
Puree the peppers and garlic, transfer to the tomato.
Grate the carrots on a fine grater and add to the main mixture.
Pour in oil and add salt.
Simmer the adjika over low heat for 3-4 hours.
Pour into a sterilized container and seal.
Place in a warm place for 2 days to cool slowly. Store in a cool basement.

Spicy adjika from green tomatoes for the winter

Tasty and very spicy from unripe tomatoes will take pride of place among homemade preparations. The sauce has a rich color and an incomparable piquant taste. This seasoning will perfectly complement the main dish of any meat; it can be served as an appetizer to fill sandwiches, replacing tasteless store-bought ketchups with it.

Ingredients:

green tomatoes – 2 kg;
sweet pepper – 1 kg;
hot pepper – 600 g;
garlic – 150 g;
vinegar – 150 ml;
sugar – 100 g;
salt.

Preparation

Remove seeds from peppers and mince with tomatoes and garlic.
Add salt and sugar. Cook for 30 minutes.
Pour in vinegar, pour into sterile jars, seal tightly with lids, and place in a warm place for self-sterilization.

Spicy adjika with apples

An unusual recipe for spicy adjika with apples will appeal to those chefs who are looking for interesting combinations in dishes. An interesting sour taste that goes well with various dishes, and the spicy heat will not leave any eater indifferent. To prevent adjika from coming out too sweet, choose a sour variety of fruit; you can use unripe fruits.

Ingredients:

tomatoes – 2 kg;
sweet pepper – 1 kg;
green apples – 500 g;
garlic – 3 heads;
hot pepper – 200 g;
vegetable oil – 200 ml;
salt.

Preparation

Remove seeds from peppers and apples. Pass with tomatoes and garlic through a meat grinder.
Place in a saucepan, add oil, salt and simmer for 2 hours.
Pour into prepared containers and seal.
Turn the jars over and place in a warm place to cool slowly. Store in a cool place.

Spicy adjika with horseradish

Very spicy adjika with the addition of horseradish turns out delicious. Fans of fiery treats will definitely like this sauce. It can be added to marinades and served with main dishes. Adjika is prepared without cooking, without fermentation and without adding vinegar, so it must be stored exclusively in the refrigerator.

reasontoseason.com

Ingredients:

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

Preparation

Grind the garlic and chili pepper in a blender. Place the resulting mixture in a saucepan, add vinegar, oil, salt and sugar and place on low heat.

As soon as the sauce starts to boil, add starch. Immediately after boiling, remove the pan from the stove and set aside to cool.

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

In a clean, airtight container, the sauce can be stored in the refrigerator for about a week.

chilipeppermadness.com

Ingredients:

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

Preparation

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

Grind the pepper and peeled garlic in a food processor. Add basil leaves and grind the mixture again. When the vegetables are well pureed, 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!

pixabay.com

Ingredients:

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

Preparation

Chop all the hot peppers along with their seeds, except for one jalapeno pepper: you must first peel it from the seeds and then chop it.

In a medium saucepan, combine apple cider vinegar and brown sugar and bring mixture to a boil until sugar dissolves. Add the apricots, all the chopped peppers, bay leaves and simmer the sauce over moderate heat until the apricots are soft. 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, add salt and pour into sterilized jars or bottles.

This sauce can be stored in the refrigerator for a month. It is best served with or used for cooking.

bustle.com

Ingredients:

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

Preparation

Peel the pepper from seeds and chop. Chop the onion and garlic. Place these ingredients in a food processor, add the tomatoes and blend until smooth.

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

Once boiling, reduce the heat to low and simmer the sauce for 40-60 minutes until it thickens. Don't forget to stir, especially towards the end of cooking.

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

pixabay.com

Ingredients:

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

Preparation

Coarsely chop the pepper and place in a blender along with the rest of the ingredients. Mix everything until smooth. Transfer the finished sauce to an airtight container.

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

pixabay.com

Ingredients:

6 medium jalapeno peppers;
4 sprigs of cilantro;
2 green onions;
2 cloves of garlic;
¹⁄₂ glass of white vinegar;
2 tablespoons sugar;
1 tablespoon fresh lime juice;
1 teaspoon salt.

Preparation

Chop the jalapeno, cilantro, onion and garlic. Place them in a blender, add all other ingredients and blend until smooth. Voila - the sauce is ready.

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

sistacafe.com

Ingredients:

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

Preparation

Pour the vinegar into the pan and bring it to a boil. Add sugar, salt and cook over low heat for 5 minutes.

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

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

tandapagar.com

Ingredients:

5 tablespoons of soy sauce;
1 tablespoon rice wine;
2–3 cloves of garlic;
10 g ginger root;
1 tablespoon rice vinegar;
20 g cilantro;
1 tablespoon of 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. At the end, add tomato paste and mix again.

This sauce goes great with fish: it can be served with a finished dish or added during cooking.

It is best to eat the sauce immediately or pour into a clean, airtight container and store in the refrigerator for about a week.

pixabay.com

Ingredients:

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

Preparation

Heat the oil in a saucepan. Add thinly sliced onion and cook over medium heat until lightly browned (about 4 minutes). Add ginger, reduce heat and simmer for 3 minutes until softened.

Place sugar, ketchup and bean sauce in 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 pan and simmer over low heat for another 3 minutes. Then pour it into a clean bowl and put it in the refrigerator to cool.

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

gotovim-doma.ru

Ingredients

For dry adjika:

300 g hot red pepper;
2 tablespoons coriander;
1 tablespoon khmeli-suneli;
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 vinegar;
¹⁄₄ teaspoon ground black pepper;
4 tablespoons khmeli-suneli;
salt - to taste.

Preparation

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

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

Grind the dill seeds until the oil releases and also grind in a mortar. Mix crushed pepper 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 used. Pour the prepared dry adjika into an airtight container.

Now you can move on to preparing the satsebeli sauce. Wash and peel all vegetables and herbs. Grind 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 into sterile liter jars. Add a spoonful of vinegar to each and twist for long-term storage.

Do you have a favorite hot sauce? Share the recipe in the comments!