Hot sauce is great addition to the dishes. It is very beneficial for the body, but it should be consumed in moderation. In this article we will look at how to prepare tomatoes for the winter. You will learn how to create a rich aroma and spicy taste dish.
Vegetable sauce
This recipe is popular and quite easy to prepare. To prepare two liters of sauce, blanch 1 kg of tomatoes. To do this, place the vegetables in boiling water for one minute, and then peel them. Cut the tomatoes and blend in a blender until homogeneous mass.
Take 300 g of red onion and bell pepper. Cut them into small cubes. First place the onion in a preheated frying pan. Fry it lightly and then add all the crushed pepper. Stir for a few minutes to lighten the vegetables. Before golden crust no need to bring it up. Then remove the pan from the heat.
Pour the crushed tomatoes into a large saucepan and add the fried vegetables (onions and peppers) into it. Now you need to put salt (1 tsp) and the same amount of ground pepper into the same container. It can be red or black. Then add a little thyme (about 0.5 tsp) and 2 pods of ground hot pepper. Add 30 ml of vinegar to the vegetables and cook for 10 minutes. If desired, you can add finely chopped herbs (basil or parsley).
When the mixture is ready, pour it into jars and close the lid. It must be stored in the refrigerator or cellar. Here you go spicy sauce from Now you can open it at any convenient time and serve it to variety of dishes. It can be cereals, potatoes, meat and even fish.
Hot sauce with horseradish
For cooking you will need 1 kg of peeled tomatoes. They need to be thoroughly washed and ground through a meat grinder to obtain a homogeneous mass. Pour the tomatoes into a saucepan.
Take 60 g each of garlic and horseradish root. Clean them of soil and peel. You can grind horseradish and garlic through a meat grinder. However, there are some difficulties. For example, horseradish fibers wrap around the knife, which is very inconvenient. Therefore, it is better to use a food processor.
Mix tomatoes, garlic and horseradish until smooth. Add salt and black, white or red pepper or pepper to taste. This is approximately 1 tsp. To dilute the spiciness of the sauce, add sugar. It is usually added to taste, but not less than 1 tbsp. l. You need to mix the mixture well and pour into dry jars. Raw hot sauce for the winter from tomatoes is ready for use. It can be stored in the refrigerator for about three months.
Caucasian sauce
Take 3 kg of tomatoes, peel them from the stems, cut them into 4 parts. Place the vegetables in a large saucepan and place in a cool place for a day. During this time, excess juice will come out. After a day, drain the liquid from them and place on low heat. Cook the tomatoes until they are softened.
Meanwhile, crush two heads of garlic in a mortar. Add 1 tsp to it. dry coriander and hop-suneli seasoning. Take two pods of hot red pepper and finely chop it with a knife. Don't remove the bones. After all, they are the ones who add spice. Add red pepper to a mortar with garlic and seasonings. Crush everything until smooth. While the dressing is infusing, let's start with the vegetables.
Grind the tomatoes through a sieve into a separate container. This way there will be no skin in the sauce. Add a dressing of garlic, pepper and seasonings to the tomato mixture. Mix thoroughly and let it boil. Let it simmer for 10 minutes. When you find that the thickness has turned out the way you like, turn off the prepared mass. Pour it into sterilized jars and roll up. The result is a very tasty and spicy tomato sauce for the winter. You don’t have to roll up the jars, just close them with a regular lid and put them in the refrigerator.
It is often recommended to remove the skin from tomatoes. However, this is not necessary. A powerful blender or food processor can work wonders. All seeds and peels are crushed quickly and easily.
If you want to get more thick sauce, then choose fleshy tomatoes. They release less juice and boil faster.
Sometimes the peppers are too hot. Accordingly, the sauce turns out to be such that it cannot be consumed. Then you should add tomato juice or boiled water with sugar.
When you need to chop tomatoes, there is no need to chop them beautiful pieces. You still turn the mass into a homogeneous state. Therefore, there is no point in wasting time on chopping and thoroughly cleaning vegetables.
Now you know how to make spicy tomato sauce for the winter. However, there is one more secret that every housewife needs to know.
Peeling garlic is a long and painstaking process. To avoid spending too much time on this, prepare a deep saucepan with a lid. Place the garlic in a container. Cover with a lid and shake as hard as you can for a few seconds. Garlic can be peeled very quickly and easily.
Conclusion
In the article we looked at how to prepare hot tomato sauce for the winter. The recipes are very simple and do not require much time. Such sauces are served with both meat and vegetable dishes. They are tasty and aromatic.
Try to cover as much as possible variety of sauces. After all, they are so tasty that one jar is definitely not enough. In winter you will want more, but you won’t be able to do it, because store-bought tomatoes expensive, but they will not appear in the garden soon.
Canned, enjoy, delight your family and surprise your guests with bright, original, aromatic dishes.
Without the aromatic spicy tomato sauce! Meatballs, for example, will be dry without the right tomato sauce. And an ordinary piece of meat or fish, flavored with tomato sauce cooked with your own hands, will seem much tastier.
Making tomato sauce is not difficult, but some rules still need to be followed. The basis of tomato sauce is tomatoes. They should be ripe, fleshy, preferably ground. The skins of tomatoes can be removed in advance by scalding the fruits with boiling water and cooling in ice water, or you can cook tomato sauce from unpeeled fruits, but in this case the finished sauce must be rubbed through a sieve. If you don't have suitable tomatoes on hand, use tomato paste, just choose concentrate highest quality, without starch and soy impurities. Tomato sauce is unthinkable without spices. They can be very different: black and red ground pepper, burning or allspice, coriander, cumin, cinnamon, cloves, ginger (fresh or dried), sweet or hot pepper, herbs - to your taste! For thickness, flour sauté is used, which can be diluted with either water or a broth suitable to taste (meat, fish or vegetable). Flour for tomato sauce should be fried until golden brown.
We bring to your attention several recipes for tomato sauce, both simple, quick, and delicious, “with a twist.” Choose!
Ingredients:
1 tbsp. flour,
1 tbsp. butter or margarine,
350 ml broth (meat or fish),
1 carrot,
1 onion,
1 parsley root,
1 stack tomato paste,
1 Bay leaf,
salt, sugar, spices, black, white or red ground pepper - to taste.
Preparation:
Chop the roots and onions, sauté vegetable oil until soft, add flour and fry everything together until golden color. Add tomato paste, stir and dilute with broth. Boil for 5 minutes, then rub through a sieve, add salt, sugar (a little), spices and butter. Stir and serve.
Ingredients:
200 g tomato paste,
4-5 tbsp. Sahara,
1 tbsp. dried garlic,
1 bay leaf,
1 stack water,
salt, dried herbs - to taste.
Preparation:
Bring water to a boil, add sugar, garlic, bay leaf, herbs and pepper and simmer for 5 minutes at a low simmer. Remove the bay leaf, add tomato paste, stir and cook covered for 5-7 minutes over low heat. Remove from heat and cool.
Ingredients:
200 g tomato paste,
1-2 tbsp. fat sour cream,
a pinch of salt,
lemon juice, pepper - to taste.
Preparation:
Mix tomato paste with 1 tablespoon of water, add salt and simmer over low heat for 1-2 minutes. Add sour cream, pepper and lemon juice and blend with a blender.
Ingredients:
600 g ripe tomatoes,
½ tsp. salt,
2-3 clove of garlic,
30 ml olive oil,
2 tsp Sahara,
½ tsp. dried oregano,
2-3 sprigs of cilantro,
1 sprig of basil.
Preparation:
Peel and chop the tomatoes using a blender and rub through a sieve. Cook the tomato mixture over low heat, stirring frequently, for 15-20 minutes. Add salt, sugar and olive oil. Stir, boil for another 5 minutes and add chopped herbs and garlic, passed through a press. Cook a little more and remove from heat.
Ingredients:
1.2 kg tomatoes,
400 g tomatoes per own juice,
2-5 cloves of garlic,
4-6 tbsp. olive oil,
1 bunch of basil leaves,
salt, ground black pepper - to taste.
Preparation:
Cut fresh tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove the skin. Fry the garlic slices over low heat for 1-2 minutes, add the peeled tomatoes, bring to a boil, put canned tomatoes along with the liquid and simmer over low heat for 1.5 hours. Then mash the tomatoes with a fork, add salt and pepper, and add a little sugar if necessary. Add the chopped basil leaves and cook for another 30 minutes on low heat. Transfer to a clean jar and store in the refrigerator.
Ingredients:
1 stack milk,
1 stack cream,
1 stack tomato paste,
2 tsp flour,
2 tbsp. butter,
salt, spices, pepper - to taste.
Preparation:
Boil half the amount of milk. Mix the remaining milk with flour so that there are no lumps, and pour in a thin stream, stirring, into the boiling milk. When the mixture boils and thickens, add cream, tomato paste, oil and salt. Heat through, stirring, but do not boil.
Ingredients:
4 tomatoes
1 onion,
1 tbsp. flour,
1 tbsp. dried herbs,
250 ml water,
150-200 g sour cream,
salt, pepper, spices - to taste.
Preparation:
Finely chop the onion, fry in vegetable oil, add chopped tomatoes and simmer for 10 minutes. Add flour dried herbs, spices, add water and sour cream, stir and simmer over low heat for 10 minutes.
Ingredients:
250 ml meat broth,
25 g butter,
½ carrot
½ parsley root
1 tbsp. flour,
½ onion,
250 g tomato paste,
1 tsp Sahara,
1-2 bay leaves,
salt, black peppercorns, pinch citric acid.
Preparation:
Saute the flour in butter until golden brown and dilute it with strained broth so that there are no lumps. Separately, boil the tomato paste with chopped onions, carrots and parsley root. Mix the flour sauté with tomato paste, add sugar, citric acid, bay leaf, salt and black peppercorns and cook for 30 minutes, stirring. Ready sauce strain, heat again and add oil.
Ingredients:
1 kg ripe tomatoes,
1 kg apples,
4 onions,
4 hot red peppers,
250 g sugar,
300 ml 9% vinegar,
25 g ginger root,
25 g salt,
24 black peppercorns,
16 buds of cloves.
Preparation:
Peel the tomatoes and cut into pieces. Peel the apples, remove the core and chop them too. Cut the onion into small cubes. Place everything in a saucepan, add a little water and simmer, covered, over low heat for 30 minutes. Add salt, sugar, spices, hot pepper and simmer for another 30 minutes. Rub through a sieve and boil until thick.
Ingredients:
1 kg of tomatoes,
400 g sour apples,
300 g sweet pepper,
100 g sugar,
1-2 tbsp. salt,
50 ml vegetable oil,
40 ml 70% vinegar (for preservation),
1-4 cloves of garlic,
ground red hot pepper - to taste.
Preparation:
Remove the skins from the tomatoes, peel and core the apples, and remove the seeds from the peppers. Pass all the vegetables through a meat grinder or chop using a blender. Place in a saucepan, add vegetable oil, stir and bring to a boil. Reduce heat to low and simmer the sauce for an hour. Then add sugar, salt, pepper, chopped garlic to the sauce and cook for another 15 minutes. If it is expected long-term storage sauce, pour in vinegar, boil for 5 minutes and pour into sterilized jars. If the sauce will be consumed immediately after preparation, you can add lemon juice or citric acid to taste.
Ingredients:
1 kg of tomatoes,
500 g apples,
1 tbsp. salt,
⅓ stack. Sahara,
1 tsp ground red pepper,
1 tsp ground black pepper,
½ tsp. ground cinnamon,
a pinch of nutmeg.
Preparation:
Pass the peeled apples and tomatoes through a meat grinder, fold the resulting mass into enamel pan, add salt and sugar and bring to a boil. Then reduce heat and simmer, stirring occasionally, for 2 hours. 10 minutes before the end of cooking, add all the spices, boil the tomato mass and rub through a sieve.
Ingredients:
500 g tomatoes,
250 g plums,
1 onion,
1-2 cloves of garlic,
1-2 tsp. salt,
½ cup Sahara,
ground red and black pepper, spices - to taste.
Preparation:
Grind the tomatoes using a blender or pass through a meat grinder. Cut the onion into small cubes. Bring the tomato-onion mixture to a boil, reduce heat to medium and cook, stirring, until thickened. Rub the tomato mass through a sieve. While the tomatoes are cooking, peel and pit the plums, puree in a blender, and boil over medium heat. Combine the tomato and plum mass, add salt, sugar, chopped garlic and spices and cook until desired thickness.
Ingredients:
400 g tomatoes in their own juice,
400 g cranberries,
1 onion,
200 g sugar,
100 ml 6% vinegar,
100 ml water,
75 g raisins,
salt, ground black pepper, cloves, allspice, ginger - to taste.
Preparation:
Place cranberries, raisins, chopped onion in a saucepan, add water and simmer for 15 minutes. Add tomatoes and vinegar and simmer for 5-7 minutes. Then add sugar, salt and spices and cook, stirring, for another 10 minutes.
Ingredients:
1 kg of tomatoes,
3-4 onions,
1 bunch of parsley,
⅓ stack. 6% vinegar,
1-2 tsp. salt,
¼ cup Sahara,
2-4 cloves of garlic,
½ tsp. ground black pepper,
½ tsp. ground red pepper,
spices - to taste.
Preparation:
Grind the tomatoes using a blender, add finely chopped onion, chopped parsley and put on fire. Bring to a boil, add salt, sugar, pepper, chopped garlic and vinegar and cook, stirring, until thickened, about 2 hours.
Ingredients:
2 cans of tomatoes in their own juice (800 g),
450 g bacon
2 tbsp. flour,
2 tsp salt,
100 g cream cheese,
½ cup heavy cream,
1 tbsp. ground black pepper.
Preparation:
Fry the bacon in a deep skillet over medium heat for 10 minutes until golden brown, then remove and drain on paper towels to remove excess grease. Add the flour to the bacon grease and fry it, stirring constantly, for 2-3 minutes. Then add the tomatoes, crush them into small pieces with a spatula and simmer, seasoning with salt and pepper, for about 10 minutes. Add soft cream cheese and cream, reduce heat and simmer for another 10 minutes, stirring, until thickened.
Sweet tomato sauce with ginger
Ingredients:
800-900 g tomatoes,
50 g fresh ginger,
300 g sugar,
50 ml lemon juice,
salt - to taste.
Preparation:
Remove the skins from the tomatoes, after scalding them with boiling water, and cut into cubes. Peel the ginger root and grate it fine grater. Combine tomatoes, ginger and salt, cover cling film and refrigerate overnight. Pour the juice formed overnight into a separate bowl, add sugar and put on fire. After boiling, cook for 7-8 minutes until the sugar is completely dissolved and tomato juice It won't look like syrup. Add tomatoes and lemon juice, stir and cook for another 10 minutes, stirring. This sauce is especially good with lamb or pork.
Ingredients:
6 tomatoes
3 tbsp. butter,
1 tbsp. honey,
1 chili pepper,
1 stack water,
1 tsp salt,
2-3 cm of ginger root,
½ bunch of greens,
spices (ground coriander, ground cumin) - to taste.
Preparation:
Place the herbs, chopped ginger, hot pepper and 30 ml of water in a blender bowl and blend until smooth. Add 1 tsp. salt, honey and spices to taste. Cut the tomatoes crosswise, scald with boiling water and immediately cool in ice water. Remove the skin, cut into pieces, place in a saucepan, add water and simmer covered for 15 minutes. Rub the tomato mass through a sieve. Butter melt, pour in the tomato mass and mixture from the blender. Cook, without closing the lid, over moderate heat for 25-30 minutes, stirring.
Indian tomato sauce with ginger and cheese
Ingredients:
100 g melted butter,
300 g tomato paste,
400 g Adyghe cheese,
200 g 20% sour cream,
5-7 cm of ginger root,
1 tsp coriander seeds,
½ hot chili pepper,
1.5-2 tbsp. Sahara,
½ tbsp. salt.
Preparation:
Peel and chop hot peppers small pieces. Grind the coriander seeds in a mortar. Melt half the amount of butter in a saucepan and fry the coriander and hot pepper on it over low heat for 1-2 minutes. Grate the ginger on a fine grater, add to the spices and fry for another 5 minutes. Then add the remaining oil, tomato paste and 1 glass of water. Add salt and sugar, stir and continue to simmer for 5 minutes. Grate the cheese on a coarse grater and add to the sauce along with sour cream. Boil for 10 minutes and remove from heat.
You can find even more sauce recipes in our recipes. Bon appetit and new culinary discoveries!
Larisa Shuftaykina
The stores offer a huge selection of ready-made sauces and various ketchups. But we will tell you how to make your own tomato sauce. Moreover, it can be made at any time of the year, because they are suitable for preparation as fresh tomatoes, and tomato paste or juice.
Tomato sauce recipe for pizza
Ingredients:
- tomatoes – 600 g;
- olive oil – 30 g;
- garlic – 2 cloves;
- sugar – 1 teaspoon;
- dried basil, oregano - 0.5 teaspoons;
- sea salt– 0.5 teaspoon.
Preparation
Pour boiling water over the tomatoes, peel them, remove the stems and turn them into puree using a blender. If you want the sauce to come out without seeds, then you can additionally rub the puree through a sieve. Pour the tomato mass into a saucepan, heat it over low heat, stirring. Add olive oil, sugar, salt, mix and boil for 15 minutes. About 5 minutes before the end of the process, add garlic, passed through a press and seasonings to the sauce. Let the sauce cool and then you can use it to make pizza.
Tomato paste sauce recipe
Ingredients:
- tomato paste – 4 tbsp. spoons;
- sugar – 3 tbsp. spoons;
- water – 1 glass;
- cinnamon, ground cloves - 0.25 teaspoon each;
- ground black pepper – 0.5 teaspoon;
- salt – 1 teaspoon.
Preparation
Boil water and dissolve tomato paste in it. Immediately add sugar, salt, spices and mix well. That's it, the sauce is almost ready. Once it cools down, you can use it in various dishes.
Spicy tomato sauce recipe
Ingredients:
- tomatoes – 0.5 kg;
- water – 120 ml;
- cilantro – 20 g;
- red hot pepper- 1 PC.;
- coriander – 1 teaspoon;
- garlic – 4-5 cloves;
- salt - to taste.
Preparation
Cut the tomatoes into 4 parts, put them in a pan, fill with water, cover the pan with a lid, and bring to a boil. Then reduce the heat and cook the tomatoes until mushy, this will take about 15 minutes. Remove the resulting mass from the heat, cool, and rub through a colander or sieve. Grind the garlic with coriander and salt. Add the resulting mixture to the tomato mixture, add chopped cilantro and finely chopped pepper, salt to taste.
Winter tomato sauce recipe
Ingredients:
- tomatoes – 2 kg;
- onion – 1 pc.;
- garlic – 3 cloves;
- allspice (peas) – 20 pcs.;
- black pepper (peas) – 15 pcs.;
- cloves – 15 pcs.;
- ground cinnamon, dry ground mustard - to taste;
- sugar – 0.5 cups;
- Apple vinegar– 1 tbsp. spoon;
- salt – 1 tbsp. spoon.
Preparation
Cut the washed tomatoes into slices and pass them through a meat grinder. Boil the resulting tomato puree for 5 minutes, and then rub through a sieve. Finely chop the onion and add it to the puree. Stir the mixture and boil it to half volume. We pass the garlic through a press, put it in the boiled tomato mass, and pour salt, sugar, spices and vinegar into it.
Cook the sauce over low heat for another 10 minutes, then strain through a colander or sieve to separate the spices and bring to a boil again. Pour the finished sauce into sterile jars, cover with lids and sterilize for about 40 minutes, then roll up.
Tomato sauce recipe for barbecue
Ingredients:
- tomato juice with pulp – 1 l;
- dill, cilantro, parsley, green onions– 4 branches;
- garlic – 3 cloves;
- purple basil – 2 sprigs;
- freshly ground coriander and cumin seeds - 1 teaspoon;
- hot red pepper - to taste;
- sugar, salt - to taste.
Preparation
Add salt and mix. Finely chop the greens and chop the garlic. Mix the juice with garlic, herbs and spices, add hot pepper to taste and sugar. Mix everything well and let it brew for 15 minutes.
Tomato Garlic Sauce Recipe
Ingredients:
Preparation
Pour boiling water over the tomato and remove the skin; turn the pulp into puree using a blender. Pass 4 cloves of garlic through a press and fry it in vegetable oil for 1 minute, then add tomato paste, puree, mix and simmer for another 2 minutes. Combine the resulting mixture with boiling broth, add the remaining chopped garlic, salt and pepper to taste. Also add chopped cilantro and parsley to taste.
Spicy tomato sauce(see photo) is one of the most popular products among other sauces. It is great not only for preserving vegetables for the winter, but the sauce is also added to meat and fish products.
It owes its spiciness to red pepper and ground black pepper.
The technological map for the production of spicy tomato sauce must comply with the requirements of the current GOST:
Spicy tomato sauce is a low-calorie product, but it should be eaten in large quantities it is impossible, so as not to cause harm to health.
Benefits and harms
The benefits of hot tomato sauce largely depend on the tomatoes and peppers it contains. Thanks to tomatoes, which contain vitamins A, B, C, E, K and PP, consuming the sauce has a beneficial effect on digestion. And hot black and red pepper helps normalize the digestive and circulatory systems.
However, despite beneficial features, spicy tomato sauce can also cause harm to the body, so experts do not recommend eating such a spicy product in excess.
Use in cooking
The use of spicy tomato sauce in cooking is mainly for the preparation of meat (chicken, pork, beef) products and seafood.
Also, pasta, beans, and hot dishes (fresh cabbage soup, bean soup) are prepared together with hot sauce.
In addition, tomato hot sauce is used to preserve vegetables for the winter. It is used with zucchini, cucumbers, eggplants, hot peppers, and spicy adjika from zucchini.
By adding such spicy sauce V various dishes, we can say with confidence that the taste will be simply amazing and the aroma will be excellent.
How to prepare spicy tomato sauce for the winter?
It is very easy to prepare hot tomato sauce for winter preservation. The main thing is to follow the proportions indicated in the recipe, and then everything will work out.
To make hot sauce at home, you need to use a blender or meat grinder to grind fifteen garlic cloves, two red peppers, peeled, two kilograms of tomatoes, cut into small pieces, and ground black pepper to your taste. Then you need to add salt to your taste to the tomato-pepper mixture and stir well. After this, the mass must be poured into an enamel-coated pan and simmered over low heat for about forty minutes until the sauce becomes thicker. Over time, approximately seventy milliliters of nine percent water should be added to the tomato sauce. table vinegar and interfere. You need to taste the finished sauce. If necessary, you can add more salt and ground pepper.
Spicy tomato sauce should be poured into sterilized containers and preserved. As soon as the sauce has cooled, it can be stored either in the refrigerator or in a dark, cool place (cellar, pantry).
Also, tomato hot sauce can not be canned, but simply prepared from tomato paste as a dressing for meat products.
To do this, you need to add about two hundred grams of tomato paste to one hundred and thirty milliliters of water and stir well. Pour the tomato liquid into a blender and add three chopped garlic cloves, chopped cilantro (about thirty grams will be required) and one chili pepper, also add a teaspoon table salt and beat well. Spicy tomato sauce is ready to eat.
If you don't like too much hot sauce, you can make a sweet and spicy tomato sauce that you can add to your potatoes. meat dishes or dip flatbreads in it.
To prepare the spicy-sweet tomato sauce, place approximately eight hundred grams of cherry tomatoes in a thick-bottomed container and simmer over low heat for three minutes until the vegetables soften. Then you need to cut about seventy grams of bell pepper and one medium onion into small cubes, and also chop one small bunch of parsley. Ready Ingredients add to the container with the tomatoes and boil for about fifteen minutes, and then grind the mass to a puree.
It is also necessary to rub the tomato puree through a sieve to get rid of unwanted pieces, and then pour it back into a container with a thick bottom. Now you need to pour about twenty milliliters of sunflower oil into the tomato mixture, add about seventy grams granulated sugar and spices to your taste ( ground coriander, paprika, dry adjika, black pepper, cloves and suneli hops).
Boil the tomato sauce for about twenty minutes until the mixture becomes thicker. At the end of cooking, five minutes before readiness, you need to pour about ten milliliters of white into the sauce wine vinegar and stir well. Spicy-sweet tomato sauce is ready.
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 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 pepper Chile;
- 1 red chili pepper;
- 2 cups apple cider vinegar;
- 1 cup light brown sugar;
- 2 bay leaves;
- salt - to taste.
Preparation
Slice everything hot peppers along with seeds, except one jalapeno pepper: it must first be cleared of seeds and then cut into pieces.
In a medium saucepan, combine apple cider vinegar and Brown sugar and bring the mixture to a boil until the 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 cup fresh juice lime;
- 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 to them soy sauce, wine and vinegar. Mix thoroughly. At the end, add tomato paste and mix again.
This sauce goes great with fish: it can also be served with ready-made dish, and add 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 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 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 required amount 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 containers. 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!
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