How to make chili sauce at home: recipes. Homemade chili sauce Recipe for canning chili sauce

Fans of spicy and spicy cuisine know that sauces occupy a very important place in cooking. Just a few drops of delicious gravy can change the taste of a familiar dish and make it more interesting. The most popular sauce is called chili and is regularly consumed by residents of countries all over the world. It is valued for its original taste and appetizing aroma. No Asian or Mexican dish is complete without this delicious gravy.

In addition, homemade sauce contains vitamins, improves digestion and pleasantly pleases human taste buds. The sauce's main ingredient, chili peppers, was previously considered sacred due to its beneficial properties and low calorie content. It can be served both cold and hot with meat, fish and a variety of vegetable dishes. A couple of drops of sauce can work wonders, highlighting the taste of a dish, making it much more appetizing and piquant.

In order for the sauce to have all the above benefits, we recommend that you do not buy it in the store, but prepare it at home. This will not cause any trouble, and the result will certainly be appreciated. We offer you recipes for chili sauces that will make any of your dishes more original and tastier. You can safely take them as a basis and experiment with creating new ones. We have no doubt that your family will like chili sauce and will become a very popular dish in your family.

Classic chili sauce

Required ingredients:

• chili pepper – 50 g
• salt - a pinch
• vegetable oil – 1 tbsp. spoon
• starch - 1 teaspoon. spoon
• vinegar - 1 table. spoon
• granulated sugar – 1 teaspoon
• garlic – 3 cloves

Grind the chili peppers and garlic in a blender, then transfer the mixture to a small bowl or saucepan. Add vinegar, oil, salt and sugar here. As for vinegar, it is better to use wine vinegar, but apple cider vinegar will also work. Before the mixture begins to boil, add starch and immediately after boiling put it on ice. This recipe calls for a thick sauce. It can be made liquid without adding starch.

Chili sauce with ginger

Components:

• ginger root – 50 g
• chili pepper – 4 pcs.
• sugar – 100 g
• cilantro – 50 g
• lime juice – 4 tbsp. spoons
• garlic – 3 cloves

Beat all ingredients except sugar and lime juice in a blender. Then add the remaining ingredients and mix thoroughly.

Chili hot-sweet

Components:

• Mirin (rice wine) – 50 ml
• water – 100 ml
• chili pepper – 3 pcs.
• salt – 1 teaspoon
• corn starch – 1 tbsp. spoon
• garlic – 2 cloves
• sugar – 40 g

Using a blender, puree the peppers and garlic. In a small saucepan, bring water with wine, sugar and salt to a boil. Dissolve the starch in a spoon of cold water, slowly pour it into the sauce, cook until the desired thickness is achieved within 2-3 minutes.

Chili sauce with tomatoes

Have to take:

Bake chopped tomatoes, peppers and unpeeled garlic in the oven on a baking sheet. After about an hour, take everything out and remove the peel. Keep the pepper in hot water for a few minutes, grind it together with the baked vegetables in a blender, add broth, sugar, oregano and tomato paste, mix.

Green chili sauce

Components:

• olive oil – 3 tbsp. spoons
• green chili pepper – 1 pc.
• basil – 15 g
• freshly squeezed lemon juice – 20-25 ml
• mustard beans - 1 tbsp. spoon
• fresh mint – 4 sprigs
• capers - 2 table. spoons
• parsley – 10 g

Place all ingredients in a blender except lemon juice and olive oil. After whisking everything well, add the remaining ingredients, mix and serve the sauce with fish and seafood dishes.

Chili with pineapples

Components:

• capsicum – 2 pcs.
• canned pineapple – 100 g
• pineapple juice – 200 ml
• flour – 1 tbsp. spoon
• green onions – 20 g
• ketchup – 3 tbsp. spoons
• vinegar - 2-3 tablespoons. spoons
• white rice wine – 50 ml
• sugar – 45-50 g
• chicken broth – 50 ml

We dilute the flour in a spoon of water, mix well. In a small saucepan, combine all ingredients except pineapple and onion. Bring this mixture to a boil, add flour diluted in water, and after a couple of minutes remove from heat. Add finely chopped canned pineapples and green onions to the sauce.

Chili sauce with fruits

Ingredients:

• chili pepper – 2 pcs.
• cilantro – 20 g
• canned pineapple – 200 g
• mango – 0.5 pcs.
• grated ginger - 1 table. spoon
• salt and pepper - a pinch
• lime – 0.5 pcs.
• garlic – 3 cloves

Grind the chili pepper and garlic in a blender, mix with finely chopped pieces of pineapple, mango, grated ginger, and the juice of half a lime. Bring the sauce to a boil, add pepper and salt, stir.

In this recipe I will tell you and show you how to make chili sauce for the winter. I warn you right away - the sauce is for lovers of spicy seasonings! The finished chili sauce is very hot, with a slightly hot aftertaste, rich and very tasty. And economical. There is no comparison with the product that is sold to us under the same name in stores.

First, let me remind you of the precautions that need to be taken when preparing chili sauce for the winter at home. My peppers were very hot; when I ground them in a blender, it was impossible to breathe. I advise you to cover the blender glass with plastic or chop everything not with an immersion blender, but in a closed chopper with a rotating blade. Of course, you need to peel such peppers carefully, using thin culinary gloves, or immediately wash your hands, kitchen board and knife under cold water. Do not rub your eyes with your hands or touch your face at all, otherwise the burning sensation will not go away for a very long time.

Chili sauce recipe for the winter - ingredients:

• Meaty tomatoes – 1 kg;
• chili pepper (fresh pods) – 100 g;
• onion – 100 g;
• garlic – 1 head;
• refined vegetable oil – 2 tbsp. l;
• vinegar 9% - 1 tbsp. l;
• salt – 1.5-2 tsp;
• sugar – 3 tsp.

How to make chili sauce for the winter - step-by-step recipe with photos

To prepare chili sauce for the winter, I select ripe, fleshy tomatoes. They may be a little squashed, but they are always ripe. Pour boiling water over the tomatoes for five minutes. Drain the water and fill the pan with cold water. Wait until the tomatoes have cooled and remove the skins.

Cut the tomatoes into pieces, removing the stem. Coarsely chop the onion, peel the garlic. I chopped the chili pepper and ground it together with the seeds, without peeling it. If you want a sauce that is not very spicy, shake the seeds out of the pods and cut the pods in half.

Place the tomatoes in a blender and puree until smooth.

Pour into a saucepan and boil. Cover with a lid and cook for about an hour until the tomato mass is softened.

Place pieces of pepper, onion and garlic into a blender bowl. Grind everything as finely as possible into a paste or puree. If the mass is thick, pour in a few tablespoons of boiled tomato puree from the pan. Add the chopped vegetables to the tomato mixture and continue cooking for another 10 minutes.

Pour in vegetable oil. Add salt and sugar. Bring to a boil, stirring the oil until it is absorbed into the sauce. The tomato mass should not have oily stains. Pour in vinegar. I took the risk of trying the chili sauce for salt/sugar, it was just enough for my taste.

Take small jars. Rinse the jars and lids with hot water and soda, sterilize the jars, and boil the lids. Pour the sauce into jars and screw on the lids. Turn it over, wrap it in a blanket and leave it like that to cool.

The next day, the chili sauce for the winter is completely ready. It’s better to try it after two weeks, so that all the components become friends, the sauce gains flavor and infuses. I keep all the preparations in the pantry at room temperature, without access to sunlight. You can take it to a cool place, but make sure that the jars are not exposed to direct sunlight. The shelf life of chili sauce for the winter is one or two years, but I use it up quickly, and by spring there is nothing left.

Chili Garlic Sauce, like a true son of Mexico, is fiery and loved. With its fiery taste and incomparable aroma, it conquered Asia and Europe, America and the African continent.

And chili pepper is rich in beneficial properties - it contains vitamins, minerals and acids, plus an excellent chemical composition - it is not for nothing that in Latin America it has long been the best gift for the gods.

The calorie content of the sauce is quite low - 100 grams of the finished product contains about 120 kcal (in the classic version). Other options have about the same calorie content.

The sauce is stored well in jars with ground-in lids in the refrigerator (sometimes for six months).

Chili sauce has recipe options, we have collected the best ones for you - without flavor enhancers, dyes, flavors, substitutes, etc. Our recipes contain only natural products.

How to serve:

For ready-made dishes, mainly meat or vegetables. Sometimes the sauce is served with fish. It is good both cold and warm.

In Japanese cuisine, as well as Thai, the sauce is also used in the preparation of first courses; we have learned to preserve it for the winter.

Usually, miniature gravy boats are used to serve fresh sauce, since it is quite spicy, and the person eating the dish should only emphasize, and not overshadow, the taste of the meal.

It is better to taste the chili sauce a little at a time, almost drop by drop. By the way, the spiciness of the sauce becomes less aggressive when stored.

Classic chili sauce

This recipe has a sharp, sweet taste with a subtle sourness. Plus, you can customize it to your liking.

Prepare:

• chili pepper – 300-350 gr.
• garlic - 2 heads
• wine or apple cider vinegar - 3 tbsp. l
• granulated sugar (white or brown) - 3 tbsp. l.
• starch (preferably corn starch) – 0.5 tbsp. (optional)
• vegetable oil (or olive) – 2 tsp. (optional)
• allspice – 5 pcs.
• salt - 1.5 tsp.

You need to prepare it like this:

1. We wash the chili, remove the seeds and membranes from it, and peel the garlic cloves. We turn both components (with the exception of one peppercorn) into puree using a blender.
2. Chop the last pepper into small pieces and add to the puree along with sugar, vinegar and salt.
3. Boil the resulting mixture for 5-10 minutes over low heat. To prevent the sauce from burning, you can add vegetable oil to it, and to make it thicker - starch. If you add starch, first dilute it in a small amount of cold water.
4. The finished sauce is transferred into small jars, cooled and placed in the refrigerator, or eaten hot.

How to vary the recipe:

1. Use several varieties of pepper.
2. Reduce the amount of garlic.
3. Increase the amount of sugar.
4. Add fried or fresh onions.
5. Replace vinegar with rice wine (mirin).
6. To add more sourness, you can add up to 4 tbsp to the recipe. lime (lemon) or pineapple juice and 3-4 tomato puree.
7. Add a pinch of dried ginger or a little (50-70 g) freshly grated ginger. Cilantro and 3-5 tbsp will go well with ginger. lime juice.
8. To make it even hotter (Mexican sauce), add 2 cloves to the sauce.
9. To get green chili, you need to add basil (leaves) - 10 g, parsley - 20 g, mint - 4-6 sprigs, mustard beans - 1 tbsp. The components are crushed and beaten with olive oil - 6 tbsp, lemon juice - 30 ml and cooled classic sauce. It is especially good with fish and seafood.

Sweet chili sauce

Prepare:

• chili pepper – 10 pcs.
• black Chinese rice vinegar or mirin – 100 – 150 ml
• granulated sugar (mixture of white and brown 3:1) – 2 cups
• salt - a pinch
• water – 1 glass

You need to prepare it like this:

1. Remove seeds from chili and chop very finely.
2. Place all components in a thick-walled container and, after boiling, boil to the desired thickness (15 minutes). 1 tsp will also add thickness to the sauce. starch (it is better to take corn starch). If you add starch, first dilute it in a small amount of cold water.
3. We send the hot sauce into jars.

This sauce has a fairly mild, delicately spicy taste; sometimes 2 crushed cloves of garlic are added to it during the cooking process. It can not only be served with main courses, but also added when marinating meat.

Chili and bell pepper sauce

Prepare:

• chili pepper – 4 pods
• bell pepper (sweet) – 2 pcs.
• tomatoes – 2 pcs.
• tomato paste - 2 tbsp. l.
• meat broth - 1 cup (250 ml)
• sugar (preferably cane) – 1 tsp.
• garlic – 2 cloves
• oregano - 1 tsp.

You need to prepare it like this:

1. Bake bell peppers, tomatoes and peeled garlic cloves for 40-60 minutes.
2. Remove seeds from chili and soak in hot water for 3-5 minutes.
3. Grind the baked vegetables and chili in a blender, add tomato paste and broth into the puree, add granulated sugar and oregano.
4. Bring the mixture to a boil and, reducing the heat, simmer for 10-15 minutes.

Chili sauce for meat

Prepare:

• chili pepper – 3 pcs.
• bell pepper – 2 pcs.
• tomatoes – 5-6 pcs.
• onions – 2 pcs.
• ginger – 10 gr.
• wine vinegar - 1 tbsp. l.
• vegetable oil – 5 tbsp. l.
• sugar, salt and cinnamon - 1 tsp each.
• carnations – 2 buds

You need to prepare it like this:

1. We clean the chili from seeds and membranes, fry the onion or use it raw if desired.
2. Chop the peppers, tomatoes and onions and place them in a deep frying pan and simmer in oil for about half an hour.
3. Add grated ginger, herbs and spices to the composition, pass the mass through a sieve, add vinegar and simmer over low heat for 60-90 minutes.
4. We send the sauce into jars. Store in the refrigerator.

Thai sauce

Prepare:

• chili pepper - 5-6 pcs.
• garlic – 3 large cloves
• rice vinegar (apple) 7-9% or mirin - 4 tbsp. l.
• sugar – 2/3 cup (approx. 150 gr.)
• fish sauce -1 tbsp. l.
• starch (preferably corn) - 1 tbsp. l.
• water – 150 ml

You need to prepare it like this:

1. We clean the chili from seeds and membranes.
2. Place all ingredients (except starch) into a blender bowl and puree.
3. Pour the mixture into a thick-walled container, and boil after boiling for 3-5 minutes. It will begin to thicken and the vegetable pieces will begin to soften.
4. We dilute the starch in 20-30 ml of cold water (taken additionally) and pour it into the sauce. Let it simmer for 1-2 minutes and you can pour it into jars.

When stored for more than 2 weeks, it becomes less spicy and more liquid - this is not a sign of spoilage, but a reaction of pepper with starch. Traditionally, there was no starch in the sauce - thickening occurred due to sugar.

In the absence of fish sauce, replace it with salt - 0.5 tsp. (no slide).

Did you know that chili sauce is considered the most delicious in the world? It is impossible to imagine traditional dishes of Asian, European and even African cuisine without hot seasoning. And this is no coincidence! After all, with the help of sauce you can give dishes a memorable and piquant taste.

Red chili peppers, an essential seasoning component, originated in Latin America. The ancient Aztecs considered the vegetable sacred and even presented it as a gift to their deities. Subsequently, the Spaniards and Portuguese discovered its unusual taste to Europeans. Today, chili is most common in Thailand, and in India it is considered the most powerful aphrodisiac and is always used in local dishes.

In addition to red pepper, garlic, vinegar, salt, sugar, sometimes starch with ginger, and lemon juice are traditionally added to the sauce.

There are hot, sweet and sweet and sour chili. Sweets contain more sugar, starch and allspice. The sauce goes well with fish and meat, as well as vegetable side dishes. Served both hot and cold. In Italy it is added to pasta and pizza.

Health benefits of chili sauce

The seasoning owes its unique fiery taste to capsaicin. With regular use of the sauce, the risk of heart disease is reduced, the functioning of the immune system improves, and efficiency increases. Chili sauce contains a high concentration of beneficial elements and vitamins, and only 120 calories.

You can buy this delicious seasoning ready-made, but it’s better to make it yourself. Homemade chili sauce is not only tasty, but also healthy, as it does not contain dyes or preservatives. Plus, it stores well in the refrigerator.

There are a wide variety of recipes for making chili sauce. Don’t be afraid to conduct culinary experiments and add new components to the main ingredients. Over time, you will develop your own recipe that your friends and family will definitely love.

“Thermonuclear” chili sauce: a recipe for making a traditional seasoning

Both an experienced chef and a novice amateur cook can prepare chili sauce. Once you have mastered the classic recipe, you can vary the cooking process to suit your taste preferences.

Ingredients:

• red chili pepper (350 g);
• garlic (1.5-2 heads);
• salt (1.5 tsp);
• sugar, vinegar (3 tbsp each);
• allspice (5 pcs.).

Step-by-step cooking instructions

1. Wash the pepper, peel the garlic.
2. Remove seeds from a third of the chili pepper. Grind in a blender along with garlic.
3. Finely chop the chili pod, mix with the remaining ingredients, add vinegar, salt, and sugar to the resulting mixture.
4. Cook over medium heat for ten minutes.
5. Serve hot with meat or roll into jars and store in the refrigerator.

Lifehack for housewives!

If you want to thicken the consistency of the sauce, add half a spoonful of starch during cooking. But with vegetable oil (2 tsp) your sauce will definitely not burn. In order to diversify the taste of traditional chili sauce, you can:

- combine peppers of different varieties;

- replace garlic with fried fresh onions;

- add tomato puree, lime or pineapple juice.

A special type of sauce - green chili - is obtained by mixing herbs: basil, cloves, mint, parsley, mustard. All components must be crushed, added olive oil, lemon juice, and mixed with traditional sauce. This option perfectly complements the taste of seafood dishes and goes well with fish.

Hot chili sauce: subtleties of preparation

In order to prepare this type of sauce, you need to take two tomatoes, bell peppers, garlic cloves, hot pepper (4 pods), brown sugar and oregano, you will also need tomato paste (2 tbsp.) and meat broth (300 ml.).

To prepare hot sauce with chili peppers, you need:

1. Wash the tomatoes, bell peppers, dry, place on a baking sheet with unpeeled garlic cloves.
2. Bake vegetables in the oven for 20 minutes at 200° C.
3. To make the sauce taste truly hot, keep the chili in hot water, then remove the seeds and peel.
4. Remove the skins from the roasted peppers and garlic.
5. Using a blender, grind the peeled peppers and garlic until smooth.
6. Mix tomatoes, tomato paste with broth and oregano, and add sugar.
7. Add a mixture of peppers and garlic, stir and add salt.
8. Cook the sauce over low heat for 15-20 minutes.

Serve with your favorite dishes chilled or hot - a thrill is guaranteed!

Sweet chili sauce: a recipe for true gourmets

Sweet chili sauce has a mild, mildly spicy taste. To add some piquancy, add a couple of cloves of garlic. Sweet chili sauce goes perfectly with main courses. It is also loved by kebab connoisseurs who use the seasoning to prepare marinade.

For the sauce you will need: 10 chili peppers, 200 ml Chinese vinegar or mirin, 2 cups granulated sugar, a pinch of salt and a glass of water.

Cooking instructions:

1. Remove veins and seeds from the pepper and chop finely.
2. Place in a container with thick walls, add mirin, sugar, salt, add water and cook after boiling for fifteen minutes. To add thickness, you can add diluted cornstarch.
3. Pour hot sauce into glass containers.

Video of making hot-sweet sauce:

Thanks to its surprisingly mild taste, the seasoning is combined with various oriental dishes - rolls, sushi, curry. Sweet chili sauce is ideal as a dressing for chicken.

Thai chili sauce: a universal recipe

Prik nam pla, or Thai sauce, is a dark liquid with a distinctive fishy aroma with bits of chili pepper. Traditionally served with steamed rice, it is considered the main condiment in Thai cuisine. It has a salty-sharp, slightly sour taste.

Ingredients:

• fish sauce – 200 g;
• small chili pepper - 10 pods;
• large chili pepper – 4 pods;
• garlic – 2 heads;
• lime – 2-3 pcs.

Step-by-step instruction:

1. Put gloves on your hands. Wash the pepper, cut into circles, put in a glass bottle, pour in fish sauce.
2. Peel the garlic, cut into circles. Squeeze the lime juice. Add all this to the sauce.
3. Seal the container tightly with a stopper and leave for 14 days.

Serve with rice dishes.

Lifehack for housewives!

If during storage you notice that the sauce has become thinner and less spicy, don't panic. This is not a sign of spoilage, but the result of a lack of starch, which determines the thickness of chili sauces.

If you don't have fish sauce, replace it with table salt (0.5 tsp).

Sweet and sour chili sauce recipe

Sweet and sour chili is another favorite type of dressing among Thais. Large peppers are selected for it (to reduce the pungency) and corn starch is always added. Served with Tam Yam soup, popular in Asia.

Mango and chilli sauce

Mango chili sauce is the crown jewel of Asian cuisine. The seasoning is especially good with grilled dishes. The spicy and at the same time delicate sauce perfectly reveals their taste. To prepare, you will need a ripe mango, a red pepper pod, 50 ml of coconut milk, a teaspoon of granulated sugar and salt.

Cooking technology:

1. Peel the mango, place in a frying pan, pour in coconut milk (can be replaced with cream with the addition of coconut flakes). Simmer until the fruits soften.
2. Stir the mango, add sugar, add sliced ​​pepper, simmer for five minutes.
3. Serve with steak, shrimp and other grilled foods.

Note to housewives!

1. To make the sauce less spicy, you need to choose larger peppers and chop them as finely as possible. Tomatoes, apples, lemon juice, and ginger will add a piquant taste to the seasoning.
2. Never drink chili sauce with alcoholic beverages or water. Bakery products will help reduce bitterness.
3. Dry peppers can also be used to make chili. Before slicing, they are steamed with boiling water.
4. If you want to achieve a more pungent taste of the seasoning, do not remove the seeds.
5. The spiciness of the sauce decreases during long-term storage.

It is advisable to serve fresh sauce in a miniature gravy boat; it goes well with barbecue, poultry, and fish. You can add seasoning to the salad before finishing cooking the soup. In a word, try different options and surprise your loved ones with delicious delicacies!

And finally, how to make chili sauce video recipe from Jamie Oliver:

Hot chili sauce can be found in almost any cuisine in the world, but it is especially common in Latin America and Asian countries. The most famous are the Thai and Mexican types of this liquid seasoning. It is universal, suitable for dishes of meat and fish, vegetables and legumes. Any snack with it acquires 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 in short supply, but it is not always possible to find a truly high-quality product on the shelves. It's much better to cook it yourself.

Cooking features

There is no single recipe for chili sauce; different countries prepare it using their own technology. Many chefs add something of their own to its recipe, thanks to which the seasoning acquires unique notes. But despite all the differences, the technology for preparing hot liquid seasoning has common features. It is necessary to know some of these points if you want the result not to disappoint.

• Chili peppers have a particularly spicy taste. If you are not used to hot seasonings, it is better to choose a recipe that contains relatively little of this product.
• The hottest parts of the pepper are the membranes and seeds. Before preparing the sauce, the pepper is processed by removing the seeds.
• If you do not protect your hands with gloves when working with pepper, you can get burned. The same applies to working 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 purpose the container must be sterilized. Please note that only those seasonings that contain vinegar are suitable for long-term storage.
• If you want to preserve the maximum beneficial properties of pepper, you should not subject it to prolonged heat treatment.

Chili sauce can be served cold or hot. In the latter case, it will be especially hot and not everyone will like it, this must be taken into account. It is advisable to offer the seasoning to guests after cooling it first.

The most common chili sauce recipe

• chili pepper – 0.35 kg;
• garlic – 2 heads;
• wine or apple cider vinegar (6 percent) – 60 ml;
• sugar – 60 g;
• starch (optional) – 10 g;
• vegetable oil (optional) – 10 ml;
• allspice peas – 5 pcs.;
• salt – 10 g.

Cooking method:

• Wash the peppers, cut off the tails of the pods. Cut the peppers in half and remove the seeds. Finely chop two pieces, grind the rest in a blender until pureed.
• Using the same device, puree the peeled garlic.
• Grind allspice using a special mill.
• Combine pepper puree with garlic and pepper pieces, add salt, sugar, vinegar. If you are worried that the sauce will burn during heat treatment, add 1-2 teaspoons of vegetable oil.
• Cook for 5 minutes over low heat. You need to time it after the sauce starts to boil.
• If you want a thicker consistency, dilute the starch with a tablespoon of water, pour into the main mixture and cook for another 5 minutes.

Video recipe for the occasion:

If you want to serve the sauce for a later dinner, try to cool it quickly by placing the saucepan on ice and then storing the sauce in the refrigerator. For long-term storage, the seasoning should be poured into glass bottles or jars, having previously sterilized them.

Sweet chili sauce

• garlic – 2 cloves;
• chili pepper – 60 g;
• starch – 20 g;
• water – 100 ml;
• sugar – 50 g;
• mirin rice wine (can be replaced with semi-sweet white wine or sherry) – 50 ml;
• salt – 5 g.

Cooking method:

• Peel the garlic and pepper. Process individually in a blender. You can use a special press to grind garlic.
• Add sugar and salt to the pepper puree, pour in wine and 50 ml of water.
• Place over low heat and cook for 5 minutes, stirring.
• Add garlic, stir.
• Dilute the starch with the remaining water, pour into the seasoning simmering on the fire, cook for another 3 minutes, stirring constantly.

The sauce prepared according to this recipe has a pronounced spicy-sweet taste. Some people detect a slight sourness in it. This seasoning will appeal to lovers of Asian cuisine.

Chili sauce with tomatoes

• 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.

Cooking method:

• Remove seeds from pepper and grind in a blender.
• Peel the onion and garlic and cut into small pieces.
• Pour boiling water over the tomatoes and remove the skins. Cut out the seal near the stem. Cut into large pieces. Blend in a blender and pass through a sieve to remove the seeds.
• Mix tomato puree with pepper, add salt, sugar, mix.
• Heat the oil in a frying pan, fry the onion and garlic in it until golden brown.
• Pour in vegetable puree and simmer for 10 minutes.
• Add citrus juice, stir, simmer for another 2-3 minutes.

The sauce prepared according to this recipe turns out to be less spicy than that made according to previous recipes, but it cannot be stored for long periods of time. This seasoning must be consumed within a maximum of 2 weeks, but it is better to do so within a week.

Chili sauce with tomatoes and bell peppers

• chili pepper – 100 g;
• bell 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.

Cooking method:

• Bake the garlic, bell peppers and tomatoes for an hour in the oven, cool, peel, grind in a blender and rub through a sieve.
• Clean and grind the chili peppers using a blender. Mix the resulting puree with the vegetable mixture.
• Dilute the tomato paste with broth or water, pour into the vegetables, and whisk.
• Add sugar and oregano, stir.
• Pour into a saucepan and place on low heat. Simmer for 15–20 minutes. During this time the seasoning will become thicker.

Chili sauce prepared according to the given recipe does not have too hot a taste. This seasoning option can be considered the most versatile.

Mexican chili sauce

• dried chili pepper – 3 pcs.;
• cloves – 2 pcs.;
• allspice – 2 pcs.;
• garlic – 2 cloves;
• vegetable oil – 60 ml;
• water – 100 ml.

Cooking method:

• Grind the chili pepper and seasonings to a powder.
• Heat the oil in a frying pan, add seasonings and pepper, fry for half a minute.
• Fill with water and bring to a boil.
• Remove from heat, add garlic, passed through a press, beat with a blender.

The seasoning according to the Mexican recipe is hot and spicy and has an oily consistency.

Thai chili sauce

• 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.

Cooking method:

• Remove seeds from pepper.
• Place the garlic and pepper in a blender bowl and puree.
• Mix with fish sauce, water, vinegar.
• Place on low heat and cook for 15 minutes.
• Dilute the starch with two tablespoons of water. Pour into the pan with the seasoning. Stir. Continue cooking for 3 minutes.

This version of chili sauce is worth adopting for those who are partial to Asian cuisine.

Chili sauce is one of the hottest liquid condiments. It goes well with almost all dishes, but it cannot be called universal: not everyone likes such a sharp taste. Fans of spicy foods will certainly like this seasoning; among the many recipes, each of them will be able to choose an option that suits them to the fullest.