Grind garlic and chili in a blender. Transfer the resulting mixture to a pan, add vinegar, oil, salt and sugar and put on low heat.
Once the sauce begins to boil, add starch. Immediately after boiling, remove the pan from the stove and set to cool.
Starch makes the sauce rather thick. If you want to make it more fluid, just discard this ingredient.
In a clean sealed container, the sauce can be stored in the refrigerator for about a week.
Atomic Kick Ass - the sharpest sauce
The English restaurant Bindi is famous not only for delicious chicken legs, but also for the sharpest sauce in the world Atomic Kick Ass. The chef of the establishment, Muhammad Karim, managed to prepare the seasoning. Measurements of the severity of the sauce showed 12 million units of severity, which can be deadly to humans. Cooking Atomic Kick Ass requires precaution: the cook should be wearing thick gloves to protect his hands from burns, and his face should be covered with a gas mask so as not to lose consciousness due to inhaled fumes.
Daredevils who risk trying the Atomic Kick Ass sauce, previously exempt the restaurant from liability in case of undesirable consequences by signing the relevant papers. Waiters before seasoning instruct a brave visitor, warning about possible sensations:
- you should eat food in two pairs of gloves so as not to get a hand burn,
- after the sauce enters the oral cavity, the body pours hot waves,
- possible body reaction to seasoning - half an hour immobilization of the facial muscles,
- the consequence of consuming the sauce may be body cramps.
If necessary, the restaurant waiters provide assistance to gourmets until emergency specialists arrive.
The composition of Atomic Kick Ass sauce includes not only the sharpest peppers in the world. The cook adds pepper extract to the seasoning, the burning value of which is 13 million units.
You can test yourself with Atomic Kick Ass sauce only while visiting the restaurant. Seasoning can not be found in the free market, since its use can result in great health problems.
Culley`s Reaper Sauce
Seasoning Culley`s Reaper is the sharpest of all sauces that can be freely purchased in the market. It consists of pure New Zealand Carolina Riper pepper. To make any dish incredibly spicy, just add a drop of this sauce to it. If a significant amount of Culley`s Reaper is required to prepare any meal, it is recommended to provide good ventilation in the kitchen.
To make a truly spicy sauce, Rogue's creators used three types of hot chili peppers: serrano, Trinidad scorpion, and ghost pepper. A little soften the seasoning orange, pear and apple, which are also part of it. Even a drop of this sauce will be enough to sweat pretty after a meal. Seasoning at first seems sweet. But do not forget about its severity, so as not to harm your health. Indeed, in large quantities, it can lead to burns.
Trinidad Scorpion Hot Sauce Sauce
Even the Trinidad Scorpion Hot Sauce sauce label has a warning about its incredible pungency. The seasoning contains one of the most burning peppers of Trinidad scorpion, diluted with garlic and lemon. A few drops of this spicy seasoning will be enough to experience a rush of adrenaline and plunge into the rapid waves of heat.
Sauce 708 7 POT CITRUS
Thrill-seekers will appreciate the 708 7 POT CITRUS sauce. It contains chili pepper, which can make a real volcano from the oral cavity. To reduce the stickiness of the sauce and increase its taste and aromatic qualities, pineapple, garlic and orange juice are added to it. But do not overdo it with seasoning, as it can cause burns, which can be dangerous to health.
Unique Destiny Cayenne Herb Sauce
Gourmets who prefer spicy dishes will like Unique Destiny Cayenne Herb sauce. To make the seasoning hot, add cayenne chili pepper to it. Even a small amount of this sauce will be enough to feel a huge rush of heat throughout the body. For food lovers beginning to experiment with spicy dishes, it is better to use Unique Destiny Cayenne Herb with caution.
Lighthouse Hot Sauce Sauce
To achieve the desired sharpness of the Lighthouse Hot Sauce sauce, its creators used two types of chili peppers: one of the sharpest habanero and hot cayenne. The most fastidious lovers of spicy dishes will appreciate this seasoning. A drop of hot sauce will turn any food or drink into a real source of heat and adrenaline. Since seasoning is one of the sharpest in the world, it is recommended to use it in small quantities.
I lower the mask — it is on me so as not to let the aerosolized capsaicin vapors causing coughing into my lungs — and study the shiny red fragments of ground pepper on my finger.
Pointing to the substance, one of the experts in the preparation of Tabasco sauces shakes his head and says: “You have a fire there.” Shaking his head for some more time, he walks away from me - as if he does not approve of what I'm going to do.
I stand on the concrete floor in one of the buildings on the Tabasco campus, which is located on Avery Island in Louisiana - two hours west of New Orleans. Behind me, with a scoop full of ground Scorpio pepper, stands John Simmons. He belongs to the sixth generation of the Macilhenny family, who founded Tabasco in 1868.
Simmons over 30, he oversees the cultivation and creation of small-scale sauces. A couple of minutes earlier, I helped him and two other company employees load the mixer and grinder that they use to make their new “Scorpion Sauce” - the sharpest Tabasco sauce ever made. When I say “helped,” I mean that I looked at what they were doing from a safe distance without interfering.
Scorpio Sauce contains approximately 2 million Scovilla units - making it exponentially sharper than the original Tabasco, in which there are somewhere between 2500 and 5000.
Along with ground “scorpions” - I mean finely chopped pieces of Trinidad scorpion pepper mixed with salt - the list of sauce ingredients includes guava and whole pineapples. There is no additional capsaicin in the recipe - a natural irritant from hot peppers, which gives them a carbonizing mouth with a burning taste.
“Anyone can be savory — anyone can create a sauce base, and then just mix it with raw capsaicin,” Simmons explains. “But we want to use only natural capsaicin, one of the sharpest peppers on the planet, and then add other natural ingredients to emphasize the taste of Scorpio Trinidad.”
In the dressing room, I bent over a bowl of ground scorpion peppers and quickly pulled the mask back to take a breath. Pepper has a sweet smell of tropical ragweed, while floral and fruity are the olfactory equivalent of a rainbow. It is easy to understand why animals (and people) are often tempted and eat these peppers and why this plant needs so much “fire” to scare away hungry mammals. Simmons mentions another member of the Macilhenny family, an elephant biologist in Africa, advised the company to pay attention to scorpion peppers, which he successfully used to keep elephants away from local crops.
Now I watch Simmons dip his finger into the mix he holds. He pulls out a piece and then smiles. “Now you will get a full-blown organoleptic experience,” he says.
I'm not sure what to expect. Probably pain. But the first sensations are pleasant.
Sauce Foo Foo Mama Choo
Many Chinese people are crazy about Foo Foo Mama Choo sauce, which is served with chicken. Seasoning is not only extremely sharp, but also a complex composition, thanks to which it has an incomparable taste. Carolina Reaper chilli gives the sauce a stinginess. Ginger and garlic make softer seasoning. According to gourmets, Foo Foo Mama Choo sauce gives the dish a special piquancy.
The mixture is unexpectedly delicious - a salted aromatic bomb, similar to the freshest exotic fruits of the world, distilled to the essence, mixed together, and then laid in drops on the tip and sides of my tongue.
But this pleasure will not last long.
In “Indiana Jones and the Last Crusade” there is a moment when the old dude drinks from the cup, which he mistook for the holy grail, but then realizes that he also made a mistake for the khan. So, I’m sure that my face looked exactly the same when the Scorpion pepper began to immerse its fangs in my tongue.
“Okay,” I said, as my eyes filled with water. “Okay. Okay, ”the heat rose and intensified every second, and my throat and nostrils suddenly burst into flames as if I had inhaled battery acid.
A whole minute has passed, and I have the feeling that I’m rolling on a roller coaster blindfolded, I have no idea when the trolley will stop climbing up and everything will become normal. As if having read my mind, Simmons says: "It still disperses me." I nod, agree, but I'm afraid to speak, because I do not want to make things worse.
A few seconds pass, Simmons says something else that I don’t catch, as my brain and body are trying to cope with more pressing problems. The burning sensation drains me, and my mouth gives off so much saliva that it seems to me that I can collect it in a lump and toss it. From the eyes and nose flows, I gasp and gasp for air, but it does not help. With all my strength, I bend over, hug my knees and start drooling on the floor. In a delusional state, I dream of opening a gallon package of milk and completely pour it on my face.
But minutes pass, and slowly I understand that the burning sensation is balanced. The fire gradually recedes - the fangs of pepper gradually release my taste buds. In total, I ate a piece of scorpion mixture the size of a stub of a nail.
Without any irony, Simmons asks me about the sensations. It seems to me that he is one of those guys who enjoy a heart-stopping burning of hot peppers. He ate his slice of the mixture much more calmly than I did.
“At first it was very tasty,” I reply, “I did not expect this.”
He nods in agreement and then talks about how he likes to add spicy sauces to unexpected (at least for me) food. “My favorite is to mix our habanero sauce with vanilla ice cream,” he says. “He's still a great fit with almost any fresh fruit — things like cantaloupe melon or pineapple.”
I Dare You Stupit Sauce
Do not disappoint fans of spicy food sauce I Dare You Stupit. To make it very burning, add horseradish and Carolina Riper pepper to its composition. One drop of such seasoning will make the dish unusually sharp, make you plunge into the real flame with your head, and allow you to find clarity of mind in an instant. There are various types of I Dare You Stupit sauce, the composition of which differs by the ingredients added to it. You can find a seasoning in which raspberries are present, or you can give preference to the peach variant. The sauce at first seems soft, but it is a deceptive sensation. Within a second, the oral cavity will be filled with burning fire. To avoid health problems, seasoning is recommended to be used in small quantities.
We leave the building where Tabasco Scorpion Sauce and other small-scale sauces are made, and hop into the Simmons pickup truck.
We’re going to another part of the company’s campus, and I ask him about the history of the appearance of Tabasco on Avery Island, which, despite the name, is not an island, but a massive salt dome covered with local flora. "Edmund McIlhenny lived here with his family, we know that he began selling sauces in 1868."
Simmons says that Edmund, a close relative of his, moved to Avery Island from his native Maryland and that he was essentially "food, but only in the 1860s version." However, much about Edmund and Tabasco's initial history is shrouded in secrets. “In fact, we have an archivist and historian who spent a tremendous amount of time researching,” says Simmons. “But he does not want to argue about anything until he proves conclusively.”
A couple of minutes later, we jump out of the truck and step into the building, which Simmons calls the “barrel storage”. It's not a mistake. Entering a large building, I see a row of something resembling whiskey barrels. It seems that there are hundreds in the center on the floor, along the walls and thousands more in depth.
Simmons confirms my guess - these are really whiskey barrels, bought new, but their purpose is to withstand the pepper mixture that is used for Tabasco brand red sauce. Every drop of sauce made on Avery Island, he said, is made from peppers aged in barrels for three years. “Wait a minute,” I say, “each bottle of Tabasco I have ever eaten was in a barrel and aged for three years?”
He is laughing. “Not everyone knows about this,” says Simmons. “But, in general, this is the secret of our sauce.” Given that the modern beverage and food industry is obsessed with aging barrels, I tell Simmons: it is strange for me that Tabasco does not yell about its barrels on every corner in the advertisement or at least on the label. He grimaces and says: "Talk about it with the guys from the marketing department, not with me."
John uses a heavy mallet to remove staves from two barrels. In one mixture of young Tabasco peppers, in the other three-year-old. He notes that the young - in addition to having a sharply scarlet color compared to the burnt color of the aged mixture - has the aroma of freshly picked fruits, like pears and apples. Aged mixture smells like fermented grapes and billets.
“How many barrels are there?” I ask.
“16,000, plus or minus,” says Simmons. “And there’s another 48,000 in a large warehouse.”
Have a big warehouse? We go to the building next door, compared to which the previous one is a dwarf. The barrels are laid there in height six, inside them seasoned pepper mixture. “Auditors come to us from time to time and ask us to show a specific barrel,” says John. “Sometimes it is somewhere in the depths, but it needs to be shown, so you have to let them in, and they wander there.”
I ask if all barrels contain mixes for Tabasco red sauce. Simmons says no, there are mixtures of all the peppers used in their sauces, from green jalapenos to habanero.
John and I spend some more time in different parts of the Tabasco campus, including a bottling shop and a laboratory where each batch of sauce is tested to make sure its components are properly balanced. When we stop there, specialists are in the middle of testing the scorpion sauce, which I watched by Simmons and his colleagues. So far, the balance of the tuft in the tuft. From time to time we stop to chat with Tabasco employees, they are all familiar with Simmons and are obviously proud of their place of work, as well as the sauces that they produce.
Toward the end of the visit, I ask Simmons about the hot sauce market.
I can not persuade him to speak about competitors, but he hints that, in his opinion, spicy sauces are ideal when they do not oversaturated food. He says that he loves sauces that add heat - something that many so-called spicy sauces lack - but also enhance and expand the natural taste of food without screening it.
This year Tabasco is 150 years old. They are not afraid of innovation. Along with eight widely available sauces, one of them is Scorpion Sauce - scorpion sauce. In addition to him, there are others, everything can be tasted in an affordable restaurant for everyone in Avery Island.I tried one of the new sauces there - “baked”, absolutely stunning with a smoky aftertaste - and asked Simmons to release this bad guy on world shelves as soon as possible.
But in any, even the latest Tabasco sauce, their original red sauce is contained. “You know, red sauce consists of only three things - Tabasco peppers, salt and vinegar,” says Simmons, hinting that simplicity and quality are what they focus on in their work.
“This is our morning star, and it shows us the way,” he concludes.
The recipe for a classic Tabasco is simple: pepper, vinegar and salt. But if you follow the canons, you have to withstand peppers for three years in an oak barrel, and only then add vinegar and salt.
Tabasco is indispensable for one of the most popular cocktails - “Bloody Mary”. Just a couple of drops of sauce will give the fresh dish a new facet of taste. Tabasco is loved by singer Madonna, ex-president George W. Bush and Queen Elizabeth II.
You will need: 2 cloves of garlic, 250 ml of water, 120 g of peanut butter, 1 tbsp. fish sauce, 1 tablespoon brown sugar, cilantro and Tabasco sauce - optional. In a saucepan, heat 1 tablespoon of vegetable oil and lightly fry chopped garlic on it. Pour in the water and add the rest of the ingredients. Bring to a boil and simmer for 2-3 minutes, stirring often. Serve sprinkled with chopped cilantro.
Take 6 dry chili peppers, cut them in half, remove seeds, membranes and stalks. It is better to be wearing gloves. Cut the chilli into small pieces, put in a pan and, pouring boiling water, leave for half an hour. Peel 4 ripe tomatoes, chop and, together with 1 onion and 2 cloves of garlic, which need to be pre-peeled, mince or grind in a blender, adding softened pepper with a little water. In a saucepan, heat 2 tablespoons of olive oil, add the resulting mashed potatoes and chopped parsley. Cook the sauce until it thickens. At the end, add sugar, 1 tablespoon of vinegar, pepper and salt.
How is severity determined?
The first to evaluate the criteria for the severity of pepper took Wilbur Scoville. In 1920, this American pharmacist studied the amount of capsaicin in various peppers. In the process of measuring, he assigned the degree of hotness. Bell pepper occupies the lowest line in the table, since capsaicin, which is responsible for the sharpness of the vegetable, is absent in its composition. The most hot on this scale was Habanero chili Red Savina pepper.
In the manufacture of the sharpest sauces in the world, all kinds of combinations are used: various varieties of peppers are mixed, spices are added, the consistency changes, etc. Therefore, their taste can differ significantly from each other.
Atomic kick ass
This sauce is the work of Muhammad Karim, the chef of the British restaurant Bindi. The institution is located in the county of Lincolnshire (eastern England), in the town of Grantham. Before tasting chicken legs, sprinkled with the sharpest sauce in the world, the visitor must sign a paper stating that the restaurant does not bear any responsibility 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 he scored 12 million units. It is many times greater than the hotness of a police pepper spray, an indicator of which is 4 million units.
This sauce can rightfully be called the sharpest in the world, because to cook it, the cook 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 client becomes ill after consuming the sauce. Side effects are facial paralysis and seizures. If a visitor wants to try fried chicken legs with the sharpest sauce in the world, he must give a written statement about the absence of complaints to the restaurant in case of negative consequences.
Muhammad Karim's sauce recipe is kept secret, however, it is known that peppers with the greatest severity, such as Trinidad Scorpion and Carolina Reaper, are used to prepare Atomic kick ass. 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 severity is 13 million units. Before cooking, chicken meat is marinated in mango-tamarind sauce.
One of the most popular hot sauces is Tabasco. Its composition is quite simple. The main ingredients of the seasoning are cayenne pepper, salt and white vinegar. In order for the sauce to acquire its unsurpassed taste, it must be properly prepared. Puree is made from the ripened fruits of red pepper 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 a glass container. 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 Makailenny. In 1868, this gourmet experimentally created a unique sauce that has remained popular for 130 years.
Tabasco is used in the preparation of the world-famous Bloody Mary cocktail. Famous personalities such as Queen Elizabeth II, Madonna and former US President George W. Bush love this sauce very much.
Chili is a type of pepper that is grown in Latin America. But on its basis prepare hot sauces all over the world. Even the ancient tribes of the Indians attributed the healing properties to the vegetable, and 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 at the supermarket or cook it yourself. The seasoning recipe is pretty simple. You will need such products:
- 300 g chilli peppers,
- 2 heads of medium-sized garlic,
- 1.5 tsp fine salt
- 3 tbsp. l Sahara,
- 7 peas of allspice,
- 3 tbsp. l apple cider vinegar.
Bhut Djolokia sauce
Bhut Jolokia pepper variety is one of the most burning that can 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 on the Scoville scale can reach 1 million units. Of course, such a seasoning can not be called the sharpest, as there are instances that are many times higher than its hotness. However, this sauce has its fans, and it deserves the attention of spicy food lovers.
Blair's brand sauces are one of the most burning in the world. The manufacturer has created a whole line of products, the severity of which on the Scoville scale is from 2 to 15 million units. Among this variety there is a purely collector's item. Its severity is 16 million units according to Scoville. Although it is rather difficult to call this product a sauce, since it is pure capsaicin in crystallized form. A total of 999 seasoning bottles of 1 ml were produced.
One man dared to try this product, adding only 1 crystal of capsaicin to a three-liter pot with tomato soup. He took the sample, it seemed to him that the sharpness was not too big, and he decided to treat his wife with a dish. The woman ate only one spoon 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 burning, and poured the entire contents of the pan into the toilet.
Different traditional cuisines of the world have different kinds of hot sauces. We just listed the most burning of them.
For dry adjika:
- 300 g bitter red pepper
- 2 tablespoons of coriander,
- 1 tablespoon suneli hop,
- 1 tablespoon of dill seeds,
- sea salt.
- 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 adjika,
- 200 ml of vinegar
- ¹⁄₄ teaspoon black pepper,
- 4 tablespoons of hops-suneli,
- salt to taste.
Spicy sauces general principles and methods of preparation
On the shelves of supermarkets, an incredible variety of sharp ketchups - buy what you want! But a good, natural homemade sauce is a completely different matter. There are no harmful chemicals, dyes, flavor enhancers and preservatives in it, but instead only the most useful, environmentally friendly and natural ingredients for a better taste and good health.
After the first preparation you will fall in love with homemade spicy sauces! Their recipes are simple, accessible to everyone, there are many of them, as they say - take and cook as much as you like.
The main principle for preparing these burning dressings is the choice of base and additional components. The base can be vegetable (onion, tomato, mixed), can be creamy (cream, sour cream) or another, for example - can be cooked on meat or mushroom broth. The principle of preparation is simple: the ingredients are crushed, mixed in a blender or stewed in a saucepan. For pungency, you can add garlic, hot pepper, horseradish and mustard, as well as spices that enhance the taste. This is a huge field for culinary experiments, and you can create new recipes to your taste!
How to make hot sauce
Before you make a delicious hot sauce, you should prepare all the ingredients. They should be fresh, natural, and vegetables - seasonal. If not the season for tomatoes, then it is better to use high-quality tomato paste, for example. The same applies to apples, herbs and other products. Different recipes for hot sauces require different ingredients, but remember that you can change them and vary the recipe to your liking.
Of course, the main components of homemade hot sauce are hot pepper, garlic and other products that add fire to every dish. They should be added during cooking not immediately in a heap, but gradually, trying and regulating the severity.
To cook hot gravy at home, you should not rush and feel every step. The more souls you add, the tastier and healthier your unique homemade sauce will turn out!
Classic Chili Sauce
Let's start with the classics. Hot and fiery, bright scarlet chili is simply indispensable for everyone who loves and appreciates spicy dishes. You have to start with it!
- Hot chili pepper - 50 gr.,
- Large garlic - 3 prongs,
- Apple cider vinegar - 1 tbsp.,
- White sugar - 1 tbsp.,
- Olive oil - 1 tbsp.,
- Food starch - 0.5 tsp,
- Salt is a pinch.
- Peel the garlic and chop the peppercorn. Put these ingredients in a blender bowl and mash thoroughly. Then pour into the stewpan.
- We put this stewpan on low heat. Add vinegar, oil.
- Pour sugar, a pinch of salt. While the mixture is heating, stir it with a wooden spoon. Let it warm for 5-7 minutes, almost until it boils.
- Then drop a pinch of starch and mix thoroughly. Steam a couple more minutes and turn it off.
Cool this burning mixture, let it brew a little in the refrigerator - and serve, to the delight of dear guests!
Very spicy chili sauce
If ordinary chili doesn’t surprise you, and the appetite of your appetite only gets hot from the sharpness of garlic, then add more fire. This can be done with a simple recipe!
- Fresh tomatoes - 4 amount,
- Hot pepper - 1 pc.,
- Sweet apple - 1 pc.,
- Garlic - 5 cloves,
- Hot mustard - 1 tsp,
- Wine vinegar - 2 tbsp.,
- Cinnamon, nutmeg, cardamom, black pepper, paprika, allspice - a pinch,
- Salt to taste.
- Tomatoes are poured with boiling water and peeled.
- Peel the apple from the skin and core, cut into pieces.
- Peel the garlic.
- Put the garlic and apple in a blender bowl, mashed.
- Then put peeled tomatoes, garlic, mustard in the same bowl.
- Pour in vinegar, salt and toss in a pinch of spices.
- Mix the mixture in a blender, thoroughly until smooth.
Let the mass infuse, and serve it to the table. Its taste will be especially good for meat dishes, hot and fresh. Bon Appetit!
Spicy tomato sauce
To make tomato hot sauce, you need the simplest ingredients and only 15 minutes of time.
- Tomatoes - 2 pcs.,
- Tomato paste - 2 tbsp.,
- Onion - 1 pc.,
- Hot pepper - 1 pc.,
- Garlic - 3 cloves,
- Meat broth or water - 100 gr.,
- Vegetable oil - 2 tbsp.,
- Sugar - 1 tsp,
- Spices, salt to taste.
- Tomatoes are poured with boiling water and peeled, chopped finely, until gruel.
- Peel and chop the onion smaller.
- Pour oil into the pan, fry the onion for a couple of minutes over high heat. Add the tomatoes.
- Reduce the heat and add the broth, as well as tomato paste. Stir the mass.
- Squeeze the garlic into the paste, put the finely chopped pepper.
- Throw a little salt, a spoonful of sugar and spices at your discretion.
We steam the mixture for about 10 minutes, over low heat, stirring with a spatula. Serve hot or chilled with meat dishes. Enjoy it!
Simple spicy meat sauce
If the guests came and you need to whip up something tasty, then take out a blender and make this simple and quick spicy meat sauce.
- Tomatoes need to be poured with boiling water, peeled and cut off the tails. Then cut into halves and put in a blender bowl.
- Peel the apple and peel and inedible parts, cut into 4 parts and put on the tomato.
- Throw peeled garlic and pepper there.
- Grind the whole mass in a blender until completely homogeneous.
- Then add sugar, salt and spices, vinegar. If the mixture is too thick, you can add a couple of tablespoons of cold water.
- Turn on the blender again, make a smoothie.
This mixture needs to be cooled and served with your favorite meat dishes.
Universal spicy garlic sauce
Of all the hot gravy, this is the simplest and most universal. It is prepared on the basis of ready-made “Tobasco” and fresh vegetables, as well as spices and herbs. The most important ingredients are hot pepper and garlic. Suitable for any meat dish!
- Tobasco or chili sauce - 2 tablespoons,
- Apple cider vinegar - 2 tbsp.,
- Onion - 1 pc.,
- Olive oil - 2 tbsp.,
- Natural apple juice - 100 gr.,
- Tomato paste - 1 tbsp.,
- Garlic - 4 cloves,
- Hot pepper - a small piece,
- Nutmeg, cinnamon, saffron - a pinch,
- Sugar -1 tbsp.,
- Salt is a pinch.
- Shred and fry the onion in olive oil.
- Add apple juice to the onion, heat the mixture.
- We put tomato paste, tobasco, sugar and salt, spices and pepper.
- Pour apple cider vinegar. Stir the mixture.
- Add chopped garlic and keep on fire for a couple of minutes, then turn it off.
Done, cool and enjoy!
Thai spicy sweet chicken sauce
This spicy Thai spicy sweet sauce will be your favorite. It includes vinegar and salt, apples and tomatoes, and of course - honey and garlic!
- Juicy tomatoes - 3 amount,
- Chili pepper - 1 pc.,
- Garlic - 3 pcs.,
- Apple cider vinegar - 2 tbsp.,
- Liquid honey - 1 tbsp.,
- Applesauce - from 1 apple,
- Spices, salt - to taste.
- Peel the tomatoes and put in a blender.
- There, put peeled garlic cloves, pour honey and apple cider vinegar, as well as applesauce.
- Add salt and spices.
- Mix mashed potatoes in a blender, if necessary add a little water to dilute.
Serve with chicken and any meat dishes!
How to make spicy sauce at home
As you already understood, the main components for a hot homemade sauce are onions and garlic, tomatoes and peppers, salt and spices, as well as sugar and sometimes apples.
The sweetness of apples, honey or sugar, as well as some berries, goes well with burning pungency. Therefore, you can safely experiment and add cherries or cranberries, apples and pears, gooseberries and plums. And of course, plenty of pepper and garlic!
Tomatoes, onions, carrots - vegetables also love sauces and go well with them.Therefore, take our recipes as a basis, and do real miracles in your kitchen, delighting and surprising your guests and loved ones!