Hot chili sauce can be found in almost any kitchen in the world, but it is especially common in Latin America and Asian countries. The most famous Thai and Mexican types of this liquid seasoning. It is universal, suitable for meat and fish dishes, vegetables and legumes. Any snack with it gets a richer taste and aroma. Chili sauce is not only tasty, but also healthy. It is based on pepper, rich in vitamins and a unique substance - capsaicin, which makes it so hot. This liquid seasoning is not a shortage, but on the shelves it is not always possible to find a truly high-quality product. Much better to cook it yourself.
Cooking Features
A single recipe for chili sauce does not exist, in different countries it is prepared according to its technology. Many chefs add something special to its recipe, thanks to which the seasoning gets unique notes. But with all the differences, the technology of cooking spicy liquid seasoning has common features. Know some of these points is necessary if you want the result did not disappoint.
- Chili has a particularly pungent taste. If you are not accustomed to burning spices, it is better to choose a recipe in which this product is relatively small.
- The most burning parts of pepper are partitions and seeds. Before preparing the sauce, pepper is processed, removing the seeds from it.
- If you do not protect your hands with gloves while working with pepper, you can get burned. The same applies to work with garlic, if it is included in the recipe.
- Chili sauce can be prepared for future use: it can be stored in the refrigerator for up to 6 months. However, for this you need to use sterilized containers. Note that for long storage only those seasonings are suitable, which include vinegar.
- If you want to keep the maximum useful properties of pepper, do not expose it to long-term heat treatment.
Chili sauce may be served hot or cold. In the latter case, it will be especially burning and not everyone will like it, it must be taken into account. It is advisable to offer seasoning to guests, after cooling it.
The most common recipe for chili sauce
Composition:
- chili pepper - 0, 35 kg;
- garlic - 2 heads;
- wine or apple vinegar (6 percent) - 60 ml;
- sugar - 60 g;
- starch (optional) - 10 g;
- vegetable oil (optional) - 10 ml;
- allspice peas - 5 pcs .;
- salt - 10 g.
Method of preparation:
- Pepper wash, cut off the tails of the pods. Cut the peppers in half, remove the seeds. Two slices finely chop, the rest chop up with a blender to a state of mashed potatoes.
- Spray the peeled garlic with the same device.
- Grind allspice with a special mill.
- Combine the pepper puree with garlic and pepper pieces, add salt, sugar, vinegar. If you are worried that the sauce will burn during the heat treatment, pour in 1-2 teaspoons of vegetable oil.
- Cook for 5 minutes over low heat. Time should be spotted after the sauce begins to boil.
- If you want to get a thicker consistency, dilute the starch with a tablespoon of water, pour into the bulk and cook for another 5 minutes.
If you want to serve the sauce for the nearest dinner, try to cool it as soon as possible by placing the saucepan on the ice and then putting the sauce in the refrigerator. For long-term storage, seasoning should be poured into glass bottles or cans, pre-sterilized.
Sweet chili sauce
Composition:
- garlic - 2 cloves;
- chilli - 60 g;
- starch - 20 g;
- water - 100 ml;
- sugar - 50 g;
- rice wine Mirin (can be replaced with semi-sweet white wine or sherry) - 50 ml;
- salt - 5 g.
Method of preparation:
- Peel the garlic and pepper. Recycle separately in a blender. For chopping garlic, you can use a special press.
- In a mashed pepper add sugar and salt, pour in wine and 50 ml of water.
- Put on low heat and boil for 5 minutes, stirring.
- Add garlic, stir.
- Dissolve the starch with the remaining water, pour in the seasoning which is languishing on the fire, boil for another 3 minutes, without ceasing to stir.
The sauce prepared according to this recipe has a pronounced sharp-sweet taste. Some distinguish in it a slight sourness. This seasoning will appeal to lovers of Asian cuisine.
Chili sauce with tomatoes
Composition:
- chili pepper - 0, 2 kg;
- garlic - 10 cloves;
- tomatoes - 0.5 kg;
- onions - 50 g;
- vegetable oil - 80 ml;
- sugar - 60 g;
- lime or lemon juice - 80 ml;
- salt - to taste.
Method of preparation:
- Pepper seeds, grind in a blender.
- Onions and garlic, peeling, cut into small pieces.
- Boil in tomatoes, remove the skin from them. Cut the seal near the stem. Cut into large chunks. Smash with a blender and rub through a sieve to get rid of the seeds.
- Mix tomato puree with pepper, add salt, sugar, mix.
- Heat the oil in a pan, fry in it until golden brown onions and garlic.
- Pour in vegetable puree and simmer for 10 minutes.
- Add citrus juice, mix, put out another 2-3 minutes.
The sauce prepared according to this recipe is less spicy than that made according to previous recipes, but it cannot be stored for a long time. It is necessary to eat this seasoning for a maximum of 2 weeks, but it is better to have time for a week.
Chili Sauce with Tomatoes and Bell Peppers
Composition:
- chili pepper - 100 g;
- Bulgarian pepper - 0, 4 kg;
- tomatoes - 0, 3 kg;
- vegetable or meat broth - 0, 25 l;
- sugar - 5 g;
- dried oregano (oregano) - 5 g;
- garlic - 2 cloves;
- tomato paste - 40 ml.
Method of preparation:
- Bake garlic, Bulgarian pepper and tomatoes for an hour in the oven, cool, peel off the skin, chop the blender and rub through a sieve.
- Peel and grind chili peppers with a blender. Mix the resulting puree with vegetable mass.
- Dissolve tomato paste with broth or water, pour in vegetables, whisk.
- Add sugar and oregano, mix.
- Pour into a saucepan and put on a slow fire. Simmer for 15-20 minutes. During this time, seasoning will be thicker.
Chili sauce prepared according to the above recipe has a not too hot taste. This option seasoning can be considered the most versatile.
Mexican Chili Sauce
Composition:
- dried chilli pepper - 3 pcs .;
- carnation - 2 pcs .;
- allspice - 2 pcs .;
- garlic - 2 cloves;
- vegetable oil - 60 ml;
- water - 100 ml.
Method of preparation:
- Chili pepper and seasonings grind to a state of powder.
- Heat oil in a frying pan, put seasonings and pepper in it, fry for half a minute.
- Fill with water, bring to a boil.
- Remove from heat, add garlic, passed through a press, beat with a blender.
The seasoning for the Mexican recipe is spicy and spicy, it has an oily consistency.
Thai chili sauce
Composition:
- chili pepper - 150 g;
- garlic - 3 cloves;
- rice vinegar (6 percent) - 100 ml;
- water - 150 ml;
- sugar - 150 g;
- fish or soy sauce - 20 ml;
- starch - 20 g.
Method of preparation:
- Pepper seed remover.
- Put garlic and pepper in a blender bowl, turn it into puree.
- Mix with fish sauce, water, vinegar.
- Put on low heat and cook for 15 minutes.
- Dissolve starch with two tablespoons of water. Pour into seasoned pan. Stir. Continue cooking for 3 minutes.
This option of chili sauce should be adopted by those who are not indifferent to Asian cuisine.
Chili sauce is one of the hottest liquid seasonings. It fits almost to all dishes, but it cannot be called universal: not everyone likes such a sharp taste. This seasoning lovers will certainly like this seasoning. Among the many recipes, each of them will be able to choose an option that suits him fully.
