Homemade spicy sauces. tasty

Spicy dishes are present in almost all national cuisines peace. The only exception is the northern states. A special place among the traditional dishes of Latin and Asian countries is occupied by sauces, the main ingredient of which is hot capsicum. The burning taste is due to the alkaloid capsaicin, a specific substance that is part of peppers. A spicy vegetable is used dried or fresh, but it is not the only one that can spice up a dish. Other products can also create a burning effect, for example, horseradish, mustard, garlic, etc. Many will be interested to know which sauce is the hottest in the world. Let's try to understand this issue.

How is severity determined?

For the first time, Wilbur Scoville undertook to evaluate the criteria for the severity of pepper. In 1920, this American pharmacist studied the amount of capsaicin in various peppers. In the process of measurements, he assigned the degree of pungency. Bulgarian pepper occupies the lowest line in the table, since it does not contain capsaicin, which is responsible for the sharpness of the vegetable. The hottest on this scale was the Habanero chili Red Savina pepper.

In the manufacture of the hottest sauces in the world, all kinds of combinations are used: different varieties of peppers are mixed, spices are added, the consistency changes, etc. Therefore, their taste can differ significantly from each other.

This sauce is the creation of the hands of Mohammed Karim, the chef of the British restaurant Bindi. The institution is located in the county of Lincolnshire (eastern part of England), in the town of Grantham. Before you taste chicken legs, poured with the hottest sauce in the world, the visitor is obliged to 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 it scored 12 million units. It is many times the hotness of a police pepper spray, which is 4 million units.

This sauce can rightly be called the spiciest in the world, because to prepare it, the chef 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 customer becomes ill after drinking the sauce. Side effects are paralysis of the facial muscles and the occurrence of seizures. If a visitor wants to try fried chicken legs with the hottest sauce in the world, he must give a written statement that there are no claims against the restaurant in case of negative consequences.

Mohammed Karim keeps the recipe for the sauce a secret, but Atomic kick ass is known to be made with the most spicy peppers, such as Trinidad Scorpion and Carolina Reaper. 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 sharpness is 13 million units. Before cooking, chicken meat is marinated in a mango-tamarind sauce.

Tabasco sauce

One of the most popular hot sauces is Tabasco. Its composition is quite simple. The main components of the seasoning are cayenne pepper, salt and white vinegar. In order for the sauce to acquire its unsurpassed taste, it must be prepared correctly. Mashed fruits are made from ripe red peppers 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 glass containers. 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 McAilenny. In 1868, this gourmet experiment created a unique sauce that has remained popular for 130 years.

Tabasco is used in the world famous Bloody Mary cocktail. Famous personalities such as Queen Elizabeth II, Madonna and former US President George W. Bush are very fond of this sauce.

Chili sauce

Chili is a type of pepper grown in Latin America. But hot sauces all over the world are prepared on its basis. Even the ancient tribes of the Indians attributed healing properties to the vegetable, 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 in the supermarket or cook it yourself. The seasoning recipe is quite simple. You will need the following products:

• 300 g of hot chili peppers;
• 2 medium sized heads of garlic;
• 1.5 tsp fine salt;
• 3 art. l. Sahara;
• 7 peas of allspice;
• 3 art. l. apple cider vinegar.

Sauce Bhut Jolokia

Pepper variety Bhut Jolokia is one of the most burning that can only 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 can reach 1 million units on the Scoville scale. Of course, such a seasoning cannot be called the most spicy, since there are specimens many times greater than its pungency. However, this sauce has its fans, and it is worthy of the attention of lovers of spicy food.

Sharper nowhere

Blair's brand sauces are among the most pungent in the world. The manufacturer has created a whole line of products whose sharpness on the Scoville scale ranges from 2 to 15 million units. Among this variety there is a purely collectible item. Its sharpness is 16 million Scoville units. Although Calling this product a dip is a little tricky, as it is pure capsaicin in crystallized form, with a total of 999 1 ml bottles of seasoning produced.

One man ventured to try this product by adding just 1 capsaicin crystal to a 3 liter pot of tomato soup. He took a sample, it seemed to him that the sharpness was not too great, and he decided to treat his wife to the dish. The woman ate only one spoonful 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 hot, and poured the entire contents of the pan into the toilet.

Various traditional cuisines around the world have different types of hot sauces. We have only listed the most burning of them.

Ingredients:

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

Cooking

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

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

Because of the starch, the sauce is quite thick. If you want to make it more liquid, just skip this ingredient.

In a clean, airtight container, the sauce will keep in the refrigerator for up to a week.

Ingredients:

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

Cooking

Preheat oven to 200°C. Spread chili peppers and unpeeled garlic cloves on a baking sheet. Send vegetables for 15-20 minutes in the oven. 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 blend again. When the vegetables are well mashed, pour in the vinegar.

At the end, salt and mix the sauce. Strain it and pour into sterilized bottles. It can be stored in the refrigerator for 1-2 weeks.

Be careful: this sauce is really hot!

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.

Cooking

Cut all hot peppers with seeds, except for one jalapeno pepper: it must first be de-seeded and then chopped.

In a medium saucepan, mix Apple vinegar and brown sugar and bring the mixture to a boil to dissolve the sugar. Add the apricots, all crushed peppers, bay leaf 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, salt and pour into sterilized jars or bottles.

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

Ingredients:

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

Cooking

Remove the seeds from the pepper 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.

After boiling, reduce the heat to a minimum and simmer the sauce for 40-60 minutes until it thickens. Do not forget to stir, especially towards the end of cooking.

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

Ingredients:

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

Cooking

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

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

Ingredients:

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

Cooking

Chop the jalapeno, cilantro, onion and garlic. Move their blender, add all other ingredients and blend until smooth. Voila, the sauce is ready.

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

Ingredients:

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

Cooking

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

Remove the pot from the heat, 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 up to a week.

Ingredients:

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

Cooking

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

This sauce goes great with fish: it can be served with the finished dish, and added during the cooking process.

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

Ingredients:

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

Cooking

Heat up the oil in a saucepan. Add thinly sliced ​​onion and cook over medium heat until 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 mix everything until smooth. Then add the rest of the water and mix again.

Transfer the sauce back to the saucepan and simmer over low heat for 3 more minutes. Then pour it into a clean bowl and refrigerate to chill.

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

Ingredients

For dry adjika:

• 300 g of bitter red pepper;
• 2 tablespoons of coriander;
• 1 tablespoon hops-suneli;
• 1 tablespoon dill seeds;
• sea ​​salt.

For sauce:

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

Cooking

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

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

Pound the dill seeds until oil is released and also grind in a mortar. Mix crushed peppers with coriander and dill seeds. Add suneli hops and salt. On average, for every 200–400 g of adjika, about 1 teaspoon of salt is consumed. Pour the finished dry adjika into an airtight container.

Now you can proceed to the preparation of the satsebeli sauce. Wash and clean all vegetables and herbs. Grind pepper and garlic in a meat grinder or combine.

Grind the tomatoes, drain the juice and boil the pulp until thick. Measure 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 part of the vinegar to the mixture. When all the components of the sauce are combined into one bouquet, remove it from the stove and pour it into sterile liter jars. Add a tablespoon of vinegar to each and swirl for long-term storage.

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

Spicy sauces occupy a special place of honor in cooking. They are equally good with any kind of meat, poultry or fish. Just a couple of drops or spoons of these fragrant dressings radically change the taste, aroma and appearance of dishes, giving them a completely different flavor. Most of those who prefer food “hot” 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 meats. It is easy to get it in almost any store, however, there are many different cooking options, all of them are easy and affordable. Therefore, a cheerful hostess will prefer to cook 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 is the same.

Cooking:

1. Boil 2 eggs until hard boiled, cool, then peel. Then we extract the yolks, grind them;
2. We break the raw egg, separate the yolk and protein;
3. Add one raw, as well as lemon juice to the boiled yolks, mix everything thoroughly until a homogeneous mass is obtained;
4. Without ceasing to mix, pour in a thin stream vegetable oil, a little later add sour cream, as well as mustard powder;
5. Grind the pickled cucumber into cubes;
6. We also chop the olives smaller;
7. Wash the greens well, let dry on a napkin, then finely chop;
8. We combine the egg-mustard mixture with chopped cucumbers, herbs, pour olives into the sauce, mix. Next, salt, pepper, lightly beat with a fork. The classic version of spicy 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 salted mushrooms.

Tabasco sauce

Hot Tabasco sauce is used in many dishes, it gives them a significant sharpness and piquancy. This spicy and flavorful additive is known to many by its brand name, it is available in all supermarkets. However, its cost is not so small, but the cooking recipe is quite simple, so many housewives prefer to prepare such a sauce on their own, preparing it and storing it in the refrigerator all winter. We are offering to you classic recipe with available ingredients. You can add or reduce its spiciness as you wish by adjusting the amount of spicy components.

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 - same
• Vinegar 6% - 3 tablespoons;
• Parsley - 40 grams.

Cooking:

1. We wash fresh tomatoes well, and then scald them in boiling water to easily get rid of 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;
2. Wash the chili peppers thoroughly, then cut into halves and remove the core, and then clean from the seeds. Then finely chop the pulp with a knife, pour a glass of boiling water for half an hour;
3. While the pepper is steaming, clean the onion, wash thoroughly, and then finely chop;
4. We clean the garlic, wash it. And then we press in the press or grind with a grater
5. During this time, the chili pepper has already settled, drain the water, and grind the pulp in a blender;
6. We combine the tomato puree prepared by us, onion, garlic with pepper, mix thoroughly;
7. In a deep saucepan, heat the vegetable oil, pour in the spicy tomato puree there, bring to a boil;
8. Then we reduce the degree of fire, cook our hot sauce for 10-15 minutes, since excess liquid should boil out of it. During the cooking process, the mass must be constantly stirred so that it does not burn;
9. While everything is languishing. Wash the greens thoroughly, dry them in napkins. And then we chop very finely;
10. Before the end of cooking, salt, pepper, add chopped parsley, sugar, vinegar to taste. Let's sweat for another 7 minutes. Then cool and pour into small glass bottles for sauces. Keep 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 the hands.

Horseradish spicy sauce

This hot sauce has been extremely popular in our country for many years. In different regions, it has its own name: horseradish, gorloder, light, and even chemerges - all this is the name of the same spicy dressing, which is often used as an independent snack. It is quite easy to prepare, just follow our recipe.

We will need:

• Fresh tomatoes - 1 kg;
• Horseradish root - 100 g;
• Garlic - 100 g;
• Sugar - 1 teaspoon;
• Salt - 2 teaspoons.

Cooking

1. We clean the garlic, wash it, put it aside;
2. Then the horseradish root is thoroughly washed, cleaned;
3. Tomatoes are also processed, and then scalded and pierced in two places. Thus, we easily get rid of the skin;
4. Then we pass everything together through a meat grinder or crumble in a blender;
5. Add sugar, salt, mix thoroughly. Horseradish sauce is ready to use.

Tip: This horseradish sauce is delicious immediately after preparation, but you can also pour it into a sterilized jar, swirl and steep for 1-2 weeks. The dressing will acquire a unique spicy taste, it will become more saturated. Due to the aseptic properties of vegetables, the sauce is well stored in the refrigerator - up to six months, of course, if you do not eat it before that time.

Harissa sauce.

The beautiful name "Harissa" is a rather spicy pasty 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 addition to meat and poultry, as well as in various dressings for salads and second courses.

We will need:

1. Red chili pepper - 5 dry pods;
2. Olive oil - 125 ml;
3. Garlic - 1 head;
4. Mint - 1 tablespoon;
5. Coriander - 1 tablespoon;
6. Cumin - 1 tablespoon;
7. Sesame - 1 tablespoon;
8. Cumin - 1 tablespoon.

Cooking.

1. Let's start preparing the sauce by dealing with chili peppers: wash it well, then remove the core, remove the seeds, and then pour a glass of boiling water for half an hour;
2. While the peppers are steaming, take a dry frying pan, heat it (dry, without adding any of the oils), then roast the cumin, sesame, cumin and coriander seeds for 2-3 minutes to achieve a special flavor for our hot sauce;
3. We clean the garlic, pass through the garlic or three on a grater.
4. Half an hour has passed, so we drain the water from the chili pepper, add garlic, mint, spices, mix everything with a blender;
5. While beating, pour in a thin stream olive oil- we get a thick homogeneous paste. The sauce is ready, you can pour it into gravy boats or immediately serve it with ready-made dishes.

Spicy Sicilian Sauce

This original sauce pairs deliciously with any meat, as well as poultry. Yes, and it cooks very quickly, which, undoubtedly, will be appreciated by any housewife who wants to devote more time not to cooking, but to her family. This dressing more than lives up to its name, and if you are not too fond of burning spiciness, then it is 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.

Cooking:

1. We wash the hot chili pepper, dry it on a napkin, remove the core. And after that, grind the dried pod into powder with a blender, along with paprika and rosemary;
2. At the next stage, mix sour cream and mustard;
3. Then pour olive oil into a preheated pan, then add a mixture of sour cream and mustard, bring everything together to a boil. A little later, pour in the lemon juice;
4. Pour the mixture of chopped spices into the boiling sauce, mix, bring to a boil again, remove the pan from the heat.
5. Cool, pour into gravy boats and enjoy the rich taste of spices. The sauce is ready.

Hot sauce makes the taste of the dish more saturated, thereby stimulating the appetite. Many studies prove that the "fiery" spices in its composition make food healthier, speed up metabolism, promote weight loss, improve blood circulation, warm in case of hypothermia, and help in the fight against colds. What is the hottest sauce in the world? How can you cook it yourself? Read about it in our article.

Sauce "Tabasco": composition and recipe

Tabasco is one of the most popular hot sauces in the world. In its manufacture, the pulp of ripe vinegar and salt are used. Classic "Tabasco" is aged for 3 years in oak barrels. It has a sour spicy aroma and rich spicy taste. The sauce should be added to dishes literally drop by drop, it is so hot.

At home, Tabasco sauce can be made from any, but it is advisable to use cayenne or at least chili. So the taste of the sauce will be more similar to the original version.

Before working with pepper, you need to put on gloves on your hands. After that, wash the pepper, cut it in half and remove the seeds from it. You only need its pulp, but only if you do not want to cook too hot and spicy. In addition, you need to take some water, 50 ml of apple or white vinegar (wine), salt to taste. Place all ingredients in a blender and blend well until smooth. Adjust the amount of water to your liking. Ready sauce, if desired, can be rubbed through a fine sieve.

According to W. Scoville's scale, the hottest Tabasco sauce in the world is Habanero (Tabasco Habanero), the hotness of which is 7-9 thousand units. At the same time, the hotness of the classic red sauce "Tabasco" is 2500-5000 units, and green - from 600 to 1200 units.

thai sauce recipe

When preparing the next hot sauce, completely different ones are used. These include Thai pepper and others. Their pungency on the W. Scoville scale can be estimated in the range from 50 thousand to 10 thousand units.

The Thai sauce prepared according to this recipe has a spicy, spicy-sweet taste that harmonizes perfectly with grilled chicken. To make it at home, you will need hot peppers (2 pcs.), 3 cloves of garlic, 50 ml of apple or brown rice vinegar, 100 g of sugar, ½ teaspoon of sea salt, water (150 ml).

All ingredients must be chopped with a blender to the desired structure (so that small pieces remain). After that, Thai sauce should be poured into a small saucepan, put on low heat and boil it for 3-4 minutes until thick. Store in a glass jar in the refrigerator for a month.

Chili sauce: traditional recipe

Not a single traditional dish of national Mexican and Asian cuisine is complete without chili sauce. Its invariable ingredient is the pepper of the same name, which is considered to be the birthplace of Latin America. It is served hot or cold with meat and fish dishes.

You can make your own delicious chili sauce at home. Its recipe involves the use of such ingredients: pepper (7 pcs.), Garlic (6-7 cloves), 150 ml of vinegar, salt and sugar to taste. Peppers must first be de-seeded. Then, in a small saucepan, combine the chopped pepper pulp, garlic, vinegar, salt (4-5 teaspoons) and sugar (1 teaspoon). Put the dishes on the stove and simmer for 12-15 minutes until the sauce thickens. Then chop it right in the pan with a blender and pour into a glass container. Keep refrigerated.

Cooking hot pepper sauce

Any sauces based on red hot peppers contain one unique substance - capsaicin, which promotes the production of endorphins, or "happiness hormones". It is enough to cook a delicious dinner and serve hot sauce to it, and a good mood will be provided.

Hot pepper sauce can be called universal. You can cook it from pepper of any variety, thereby adjusting the desired spiciness. For classic sauce will need:

• hot pepper (300 g);
• garlic (5-6 cloves);
• salt (1.5 tablespoons);
• sugar (1.5 teaspoons);
• lime juice (1 tablespoon);
• vegetable oil (1.5 tablespoons).

Peel the peppers from seeds and stems, peel the garlic. Place the ingredients in a blender and puree until smooth. Send the resulting mass to the pan, add salt, sugar, lime juice and vegetable oil. Let the sauce boil, immediately remove the pan from the heat and put it on ice. Serve the sauce cold with meat and fish.

New Mexico Scorpions Sauce

The recipe for this sauce was invented and brought to life by chefs from the US state of New Mexico. According to the scale of W. Scoville, this hot seasoning for the main course scored almost 2 million units. The world's largest Scorpions is prepared on the basis of Infinity Chili pepper, which is rightfully considered one of the hottest. Otherwise, the technology for preparing seasoning differs little from other recipes.

Garlic, salt, sugar, vinegar and water are added to the sauce to give it a sharp taste and a pleasant consistency. The crushed ingredients are boiled over low heat for several minutes, after which the sauce is cooled and served. When adding to main dishes, it is important not to overdo it. The sauce is so hot that when consumed in large quantities, you can burn the esophagus and get other unpleasant consequences for the body.

Atomic Kick Ass English Sauce

The sauces above are nothing compared to Atomic Kick Ass seasoning. The name of the sauce served with fried chicken drumsticks means "atomic explosion". Indeed, Atomic Kick Ass is the hottest sauce in the world today, because its hotness on the W. Scoville scale is about 12 million units.

The composition of the sauce includes the most "fiery" pepper varieties Trinidad Scorpion Moruga (Moruga Scorpion) and Carolina Reaper (Carolina Reaper). Its secret ingredient is a special pepper extract with a hotness of 13 million units on the Scoville scale. The sauce made from these peppers is spicy, but at the same time very tasty, with a pleasant spicy taste and fruity aftertaste.

Doctors advise all lovers of “spicy” sauces not to abuse “fire” sauces in order to avoid health problems in the future.

While some people prefer bottled or canned sauces, there is little that compares to the amazing taste and aroma of fresh homemade sauce. While store-bought sauces leave a lot to be desired, making homemade sauces will ensure that they contain only fresh and healthy ingredients. Homemade sauces tend to taste much better than store-bought ones. Plus, they are very budget-friendly, so you will win anyway. In addition, while preparing the sauce, your house will be filled with the enchanting aroma of vegetables and herbs, which is simply impossible to resist.

The variety of homemade sauces is extremely large - they can be served with almost any dish. Meat, fish, pasta and pizza are sure to taste even better when you serve them with suitable sauce. The best part about making homemade sauce is that you can make the sauce hotter, sweeter, or spicier, depending on your preference. By varying the amount of different seasonings, herbs and vegetables, you will get a sauce with a new taste and aroma every time. The ingredients in sauce recipes can easily be doubled or tripled depending on your needs. To make the sauce really tasty and fragrant, use only fresh ingredients for its preparation. Remember - the longer you cook the sauce, the thicker and richer it will be in taste. If your sauce is too thick, thin it with water, broth, or cream. Most homemade sauces don't take too long to make, but rest assured that everyone who tries them will be sure to ask for more.

Barbecue sauce is much more than just an extra flavor when cooking meat. When you baste the meat with sauce while cooking, it helps to moisten the surface of the meat and slows down the speed of cooking, resulting in the meat being browned thoroughly, becoming juicier and more tender. Homemade barbecue sauce should have a pronounced spicy taste and aroma. Ribs or wings, pork or chicken - whatever you choose, your barbecue with this sauce will turn out just amazing.

Homemade barbecue sauce

Ingredients:
1 medium onion
2 cloves of garlic
1 hot chili pepper

1 bottle (900 g) ketchup
200 g sugar
200 ml 9% apple cider vinegar
100 ml apple juice
100 g honey
1 teaspoon salt
1 teaspoon black pepper.

Cooking:
Sauté finely chopped onion, minced garlic and minced chili pepper in vegetable oil in a large saucepan over medium heat for 4-5 minutes. Add ketchup, sugar, vinegar, Apple juice, honey, salt and black pepper. Stir and bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Use the sauce immediately or store in the refrigerator in an airtight container for up to 1 month.

While store-bought chicken sauces are loaded with sugar and preservatives, their prices are rarely attractive either. Instead of buying chicken sauce from the store, try making your own - it's super easy and quick. Chicken Tomato Sauce is so easy to make that you will never spend money on store-bought sauces again.

Ingredients:
3/4 cup tomato paste
1 glass of water
1 onion
1 carrot
2 cloves of garlic
3 tablespoons of sugar
1 tablespoon dried basil
1 tablespoon dried oregano
vegetable oil,
salt and pepper to taste.

Cooking:
Fry the chopped onion, grated carrots and chopped garlic in vegetable oil until soft. Dissolve tomato paste in water and add to vegetables. Add sugar and spices, salt and pepper and cook for about 10 minutes. Boil the sauce a little longer if you like a thicker sauce.

If you have ever eaten shawarma - oriental fast food - then you will surely agree that shawarma does not have its completeness without delicious sauce. Ketchup and mayonnaise in this case are completely inappropriate options that can spoil the overall impression of the dish and make it harmful. We suggest you prepare a delicious shawarma sauce based on yogurt with garlic. Garlic shawarma sauce tastes amazing and can also be served with other fast food like french fries, sandwiches, etc.

Ingredients:
500 ml classic yogurt,
2 cloves of garlic

salt to taste.

Cooking:
In a small bowl, mix yogurt, lemon juice, crushed garlic and salt. Mix well. Serve immediately or cover and store in the refrigerator for up to 5 days.
Homemade sauces can be a great way to surprise your loved ones and guests. For example, try making pizza not with mayonnaise or ketchup, as many do, but with real pizza sauce. Italian recipe. This simple classic homemade pizza sauce cooks for a long time to release the tomato, garlic, oregano and basil flavors. Don't be afraid to use sugar or honey - they will help reduce the sour taste from the tomatoes and make the sauce a little sweeter. The sauce prepared according to this recipe is enough for several pizzas, so the remaining sauce can be frozen and used if necessary.

Ingredients:
900 g tomatoes,
1 medium onion
1 tablespoon vegetable oil
2-3 large garlic cloves,

1 teaspoon dried basil
1 teaspoon sugar or honey
1/2 teaspoon ground chili pepper
1/2 teaspoon salt
black pepper to taste.

Cooking:
Heat vegetable oil in a medium saucepan over low heat. Add finely chopped onion and sauté until golden brown, about 5 minutes. Add minced garlic, oregano, basil and saute, stirring, for about 1 minute.
Increase fire to medium. Add chopped tomatoes, sugar, chili peppers, salt and black pepper. While stirring, bring to a boil. Reduce heat and simmer for 90 minutes.
Allow the sauce to cool to a safe temperature, then puree with a blender or food processor. Taste the sauce and add salt, pepper or sugar if needed. Store the sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 6 months.

The most popular pasta sauce is the Italian Marinara sauce made from tomatoes, onions, garlic and herbs - we suggest you cook it. It does not require a lot of time and preliminary preparation. In addition to pasta, this sauce is also great for lasagna, casseroles, meatballs and fried meat. What's more, it goes well with minced meat, which allows you to make pasta sauce more satisfying. You can prepare a large batch of this sauce for long-term storage - it can be frozen or canned. This is especially true when you have a large tomato crop. When serving, place the pasta on a plate, pour the sauce on top and sprinkle with grated cheese.

Ingredients:
800 g tomatoes,
1 small onion
1 celery stalk
2 cloves of garlic
1 tablespoon vegetable oil
1 bay leaf,
1/4 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary.

Cooking:
Heat vegetable oil over medium heat. Add finely chopped onion and sauté until soft, 5 to 7 minutes. Stir in minced garlic and sauté until fragrant, about 30 seconds.
Scald the tomatoes with boiling water and remove the skin. Chop the tomatoes and add to the onion mixture. Add chopped celery, bay leaf, salt and herbs. Bring to a boil and simmer for about 20 minutes until the sauce thickens. Remove bay leaf from sauce and serve.
If desired, you can cook the sauce longer for a deeper flavor. If you want the sauce to have a smooth consistency, use a blender or food processor. Leftover sauce can be stored in the refrigerator for up to a week or frozen for up to 3 months.

The classic fish sauce certainly deserves a place of honor on your menu. It takes everyday fish dishes up a notch, adding a touch of elegance and full-bodied flavor, all while being effortless to prepare. Hollandaise sauce is a very popular sauce for fish dishes and has a lemon-buttery taste - we advise you to cook it.

Ingredients:
300 g butter,
4 egg yolks,
2 tablespoons lemon juice,
1 tablespoon cold water
salt and pepper to taste.

Cooking:
Melt butter before cutting it into cubes.
Heat a small amount of water in a saucepan over medium heat for a bain-marie. When the water in the pot begins to boil, place a bowl on top in which the sauce will be prepared. The water should not touch the bottom of the bowl. In a bowl set over boiling water, beat egg yolks and cold water until the mixture is light and frothy. Add a few drops of lemon juice and beat for 2 minutes.
Remove bowl from heat and slowly add melted butter. Don't do it too fast - it will ruin the structure of the sauce. Continue whisking the sauce until thick, gradually increasing the mixer speed. After you have added all the oil, beat the sauce with the remaining lemon juice and season to taste with salt and pepper. Ready hollandaise sauce will have a creamy consistency. If it is too thick, you can add a few drops of warm water to it and beat. The hollandaise sauce is best served immediately.

Homemade sauces are an endless field for imagination. Experiment with ingredients, herbs and seasonings and be sure that this simple addition to a meal can be a real highlight and turn an ordinary dish into a culinary hit.

Bon appetit!