My favorite hot chili sauces

Category: Sauces
Kitchen: American
My favorite hot chili sauces

Ingredients

Chili pepper (hot)
Garlic
Lemon
Vegetable oil
Salt
Honey
Coriander
Bay leaf
Allspice
Vinegar

Cooking method

  • This is a selection of my favorite hot sauces. The ones that I left in my piggy bank by trial and error.
  • In our family, I am practically the only one who likes spicy food, so I make sauces in very small quantities. For yourself, beloved.
  • I do not specifically write the number of ingredients in the general list. I will indicate them in each case.
  • First I'll start with my beloved Piri-piri in olive oil. It belongs to Portuguese cuisine.
  • My favorite hot chili sauces My favorite hot chili sauces
  • I take 50 gr. fresh hot pepper, 10 gr. dried hot peppers, a couple of garlic cloves, three allspice peas, bay leaf.
  • My favorite hot chili sauces
  • I cut the pepper, put it in a jar. I also add the rest of the spices there. I fill it with vegetable oil. I have olive, but you can also use ordinary sunflower, but no aroma.
  • It turns out this beauty:
  • My favorite hot chili sauces
  • We close the jar with a lid. We put it in a dark place. Let it brew for two weeks or more. From time to time, you need to shake the contents. If the oil seems to be too little, then you can top up.
  • Then we filter the contents through a sieve.
  • My favorite hot chili sauces
  • We simply pour the butter into a jar and remove. It is a great flavoring dressing for some salads. For example, he plays very well in such a trio: tomatoes, cucumbers, onions.
  • We remove the bay leaf and allspice from the rest of the contents. You can leave the garlic. Grind everything on a blender.
  • At the exit we get just such a charm.
  • My favorite hot chili sauces
  • Piri piri with lemon juice and honey
  • This sauce is less spicy, more tender.
  • We take 4 pieces. hot pepper, 1 pc. sweet pepper, half a lemon, a teaspoon of honey.
  • My favorite hot chili sauces
  • Chop the pepper.
  • My favorite hot chili sauces
  • Fill it with lemon juice. Let it brew a little.
  • My favorite hot chili sauces
  • Add a little water if necessary and set to boil for 10 minutes.
  • My favorite hot chili sauces
  • Grind in a blender. Add honey.
  • My favorite hot chili sauces
  • We put it in the refrigerator for a week.
  • This sauce is simply incomparable as a marinade for meat, chicken, etc. But I also use it directly. Sometimes I take homemade vinegar instead of lemon juice.
  • Tabasco sauce. American cuisine.
  • I took 5 pieces. peppers, cut, added 1/4 tsp. salt.
  • My favorite hot chili sauces
  • I put it in a saucepan, brought it to a boil, lowered the heat, kept it on it for another 2-3 minutes, passed it through a blender, put it in a jar. I put it in the refrigerator. After 2-3 weeks, it will ferment. You can add a little homemade vinegar after that, but I like it better without it.
  • In my opinion, my Tabasco is no different from the expensive purchased one, aged in Louisiana oak barrels is no different. In any case, I do not see the difference. Purchased only for some reason a little thinner.
  • My favorite hot chili sauces
  • Lazjan sauce. Uyghur cuisine.
  • This sauce can be made from fresh or dry peppers.
  • The proportions can be varied. Here's the recipe for the one I liked:
  • A glass of ground pepper, a head of garlic, 2 tbsp. l. tomato paste (dried paprika and homemade vinegar can be used), salt. Finely chop the garlic, mix everything. Heat the oil very well (about 2/3 cups). And pour the mixture over them.
  • Let it brew for at least a day (preferably a week) and you can eat.
  • If you make it from fresh pepper, then after we grind it thoroughly, you need to throw it on a fine sieve so that the excess liquid is glass. The rest is the same as with dried pepper.
  • If you wish, you can transfer part of the sauce to another container and add your favorite seasonings there. I make it with ground coriander.
  • My favorite hot chili sauces
  • I also like the Yannies.

  • Yannim (Yannem) (toffee)

    My favorite hot chili sauces

Note

All of these sauces can be enriched with your favorite spices or herbs.
Basic options are kept in the refrigerator for about a year in tightly sealed jars. Then the aroma gradually fades away. Therefore, it is better to make small portions.
When working with pepper, do not forget about gloves, and also take care of your eyes.
And remember that if you accidentally ate hot peppers, then fats will help to calm the fire in your mouth. Butter, sour cream or milk as a last resort. Never rinse your mouth with cold water. This will only aggravate the situation.
Take care of your eyes.
And remember that hot sauces need to be added literally drop by drop.
This, of course, does not apply to some super food lovers.

Galleon-6
What sauces mmmmm-yum, I will definitely prepare with lemon juice and honey, he thinks less hot. Tomorrow I'll buy and bungle everything at the market.
Medunika
Do we leave the pepper seeds?
toffee
Quote: Medunika
Do we leave the pepper seeds?
Yes, we will. They have the most pungency.
Medunika
Got it. Thank you. I went to the store.
Masha Ivanova
Irina! Can you use dried chili instead of fresh chili (in pods)? We no longer have anything fresh. And, if possible, in what ratio should be taken dry to fresh?
toffee
Dried is good in Lazjan. I like it there even more than fresh.
And in Piri-piri with olive oil, you can only try to put dry peppers, without fresh ones. Honestly, I haven't tried it. But maybe it will work out.
The rest still need fresh pepper.
Masha Ivanova
Irina, thank you very much! I will try at least the two you named. Really want!
toffee
You do a little bit first. On trial.
Or you can first make it according to the recipe, then separate part of the sauce and try to add your favorite spices. Maybe you will like your version more. The good thing about these sauces is that they can be supplemented and the recipes can be varied.
ANGELINA BLACKmore
Ir, bungled piri-piri with lemon and honey ...

My favorite hot chili sauces
The sauce is not for the faint of heart ... Right here for an adult, hot ...
I roar and eat .......
Beautiful, very aromatic and delicious. There was no storeroom nearby ... Thank you so much for the recipes.
She also put Piri-piri in oil. Also intoxicating aroma ... and already tormenting the soul. I will be ready to report.
ANGELINA BLACKmore
Irin, here's another report. I just made piri-piri with garlic and butter which. Well, oil of this color is beautiful ..... just delight. Such a flavor from the sauce and this dressing. Class !!! Thanks again for the recipes.
My favorite hot chili sauces
Kapet
And where do you get fresh Piri Piri pepper (aka Peri Peri, Peli Peli, is an African subspecies of hot chili, namely Bird's Eye) for Piri-piri sauce, if this pepper grows only in Africa, and is rarely imported to us, and only in dried form?
toffee
ANGELINA BLACKmore, Natasha, what a beauty! Yes, the sauce is very much for lovers.
Kapet, Constantine, actually Piri-piri is a Portuguese sauce. And they use in this sauce not only this particular species hot pepper.
Yes, and the Piri-piri sauces themselves - oooooochchchch, there are many varieties. Each housewife can have her own recipe. Than he is good. You can select for every taste.
Personally, I tried about twenty of them, until I settled on two, which have firmly settled in my kitchen.
Konstantin, are you still checkers or go?
Kapet
It's no secret that Piri Piri is a Portuguese sauce. It's just that for some it's just a recipe, for others it's Piri Piri pepper sauce according to the Piri Piri recipe. For example, I recently ran out of a bottle of South African Peri Peri, which makes Mama Africa's from Peri Peri pepper. Feisty, contagious ... But delicious.

But in our area, this pepper is not observed in the fields of Ukraine. Therefore, I take these recipes into service. Or at least for testing ... Thank you!
toffee
Quote: Kapet
But in our area, this pepper is not observed in the fields of Ukraine.
You go to the site of amateur vegetable growers specializing in hot peppers. They have almost anything you can find there.
You can ask for seeds. And then grow at home.Hot peppers grow great on the windowsill.
I just grow my pepper. Sharp, contagion!
Kapet
A couple of months ago, I got some Tobasco pepper seeds, but all hands do not reach to stick them in a pot of earth ...
toffee
Quote: Kapet
A couple of months ago, I got some Tobasco pepper seeds, but all hands do not get to stick them into a pot of earth ...
It is better not to plant it before January-February.
ANGELINA BLACKmore
Both of my sauces are leavened. At first, it seemed, I was upset ... But several days passed, the fermentation ended and such a wonderful taste and aroma appeared in the sauces - even more pleasant than before.
vdv
Today I set the first one to infuse - piri-piri in olive oil.
I wanted to try the second one - but I forgot to buy a lemon (((I'll return to it a little later.
In the meantime, a little question - what blender to do it with?
I have a half-liter container with knives (a chopper?) And an attachment, which is a submersible blender (if I understand correctly) - like an inverted cup with knives inside.
Tell a newbie ... never used a blender. Although today I already crumbled the nuts in the grinder.
toffee
Sorry I didn't reply earlier. For some reason, I didn't turn on notifications ...
You can grind in a hand blender. Small portions.

Can't fix the first post and add another recipe. Apparently due to the fact that a lot of time has passed.

I have another favorite sauce recipe. I'm afraid I'll get lost. Therefore, I will write it here.
This sauce is not as hot as the others. It can be used to marinate meat. You can just have a sandwich.
My favorite hot chili sauces
The recipe is simple: hot peppers and lingonberries are taken in equal amounts. Grind. Add honey to taste. Honey can be replaced with sugar.
Florichka
For a Chilean fan like me, these recipes are just a gift.
ANGELINA BLACKmore
Quote: toffee
The recipe is simple: hot peppers and lingonberries are taken in equal amounts. Grind. Add honey to taste. Honey can be replaced with sugar.
Wow ....... with lingonberry ... This is my sauce. Need to do))
Irish, thanks for the new recipe.
toffee
This sauce also takes a long time. The one I ate today is almost a year and a half. The can accidentally stagnated. This did not affect the taste in any way.
And I also did the same (pepper, lingonberry, honey), but with garlic. I liked it. Delicious and aromatic.
Marika33
Irina, I saw the sauces, thanks for the recipes! We love such spicy ones, I will do them in different versions. She sowed a lot of pepper, God willing, there will be a harvest, but for now I took it as a bookmark.
Thank you!
Wildebeest
toffee, I walked past these sauces, it's good that at least today I regained my sight. My daughter and I are lovers of hot sauces. Bookmarked before the pepper harvest.
toffee
I also love hot sauces. I tried a lot of recipes. These are the very ones.
Igrig
Irina!

Since I am a fan of hot sauces and I practically do not eat anything without them (except desserts), then your recipes interested me very much, but I started to practical implementation only recently.
As a "creative" person and looking at his own taste, he slightly changed the composition of the ingredients. This is not considered sedition, is it?
Made a variation on the Piri-piri theme in olive oil:
- pepper, probably a bird's eye. Brought from Thailand. Approximately 100 grams.
- olive oil,
- garlic,
- allspice.
I added a little salt, sugar, Spanish (not Portuguese) wine vinegar, a few drops of "liquid smoke" and a pinch of ajgon (if you know this spice, it gives the aroma of mountain herbs).
I did not add dried pepper.
It costs a week, periodically shake it up and secretly try it under the guise of strict organoleptic control!
Already yummyoooooo! But I hit myself on the hands and keep to the terms of the author's recipe.
Well, while all this is in the closet, several questions arose.
Since I myself do not like it and we almost never use flavored oils, is it possible to beat the whole mixture with the butter with a mixer? Or will butter always be on top of the sauce? Moreover, the wife practically does not eat spicy, especially salads. It is clear that no one has the right to prohibit this, but maybe you have some experience?
Well, I must repent, I did not read the recipe very carefully and broke the bay leaves into small pieces - that will be the job of picking them out in front of the blender!

And a couple of digressions.
1. In Thailand, at the market, I approached a pepper seller - my eyes fled: there are 15 varieties in color, shape, size! I wanted to drink the spicy one, but due to the fact that the sales guy knew English like I did Thai, I had to buy a proven spicy one.
2. Yesterday my wife and I went to the center of Hanoi-Moscow (there is one in Yaroslavka) for green tea and sauces, as well as for Jasmine rice (Thailand). There are many shops with sauces, spices, rice, tea, coffee, etc. I wanted to buy a package of 100 grams of fresh pepper for 85 rubles, looking like a bird's eye. The sellers are all Vietnamese, they speak Russian, naturally, well. They say that it is spicy, but then I saw on the counter a jar of 250 grams of ground pepper for 100 rubles, composition: pepper 90%, vinegar, salt, preservative. Looks like your ready-made Piri-piri sauce, only bright red. And all this for 100 rubles. I thought and thought and decided, here it is the basis for my future sauces, as they say, "just add water"garlic, lemon, spices, etc. But this is still ahead ...

Well, I promise to definitely tell you what I did with the first attempt ...
Florichka
Quote: toffee
The recipe is simple: hot peppers and lingonberries are taken in equal amounts. Grind. Add honey to taste. Honey can be replaced with sugar.
I'm a fan of hot peppers and sauces. And just then I brought pickled lingonberries from the dacha. You can't eat a lot anymore. I'll make this sauce.
toffee
Igrig, Igor, of course, you can vary the composition of the products to suit your taste.
I did not try to leave the sauce with butter. It will be so fat for me. But if you like it, then why not.
Igrig
toffee

As promised, I publish a small report about my first experience of making bird's eye pepper sauce.
The ingredients were mentioned in the previous message.
Stood in a closet for a week. The most difficult thing is to wait until the end of the aging period!
I suffered, choosing pieces of bay leaf, and with a blender in a 1.5 liter jar, whipped the contents of exactly 250 grams. I did not drain the oil, it is still in the composition of a homogeneous suspension in the sauce, maybe it will float up in the future ...

The result is the consistency of thick sour cream, a beautiful orange color.
Here is a 250 g jar with the final product:

My favorite hot chili sauces

Delicious!!!
I will definitely do it in the future, I will try to make it from the purchased ground pepper, which I also wrote about. If someone is interested, I will also tell you later.

Thanks again for the encouragement!
Jackdaw-Crow
Quote: toffee
The recipe is simple: hot peppers and lingonberries are taken in equal amounts.
toffee, Irina, "in equal volume" does this mean a 1: 1 weight or is it volume as such? I have never done this, because "I am tormented by vague doubts"!
toffee
Oh, sorry, I didn't answer in time ...

In equal volume - this is one to one in terms of volume. For example, a glass of pepper, a glass of lingonberries. Already shredded. And I also add honey to taste.

And sometimes I do this: pepper, lingonberry and garlic in a 1: 1: 1 ratio. This option is more burning.
Umka
Quote: toffee
Already shredded.
Toffee, Irina, i.e. pepper / lingonberry / garlic, each ingredient is evenly crushed and taken in a volume of 250 ml each, right?

Quote: toffee
And I also add honey to taste
Irina, and how much is about "to taste"? To know what to strive for ... We love spicy!
Amasar
toffee, Irina, made Piri-piri in olive oil, strictly according to the recipe, only in double quantity. And on the 5th day he got moldy on top. Or do you keep it in the refrigerator? Or maybe my pepper was straight from the bush and too wet?
Igrig
toffee
Amasar
"We continue the conversation ..." (C)
We grew Thai pepper in the country from seedlings in the country. The one from which the first sauce was made, as I wrote above.
The summer was hot, the pepper grew well, the bushes were covered with pods, the three bushes that were outside gave more fruit than the one in the greenhouse!
True, the pods did not have time to blush.Collected only 1.5 kilograms of green, but no less burning. Since there were only 3 red ones, I decided to make a sauce from green ones, I took 100 grams.
Using the same technology, though this time he threw the whole lavrushka.
The only thing that has a minus in the finished sauce is the color! Dirty brown. I had to add a little tomato to get at least a little brown. Therefore, I do not give a photo. Because of the tomato, it became 2 times less spicy than originally, but still spicy! Even with my love for pepper, I put in small portions of a match head.
The remaining pepper was dried: some were cut, some whole. The cut one remained green, but the whole one turned red during the drying process !!! Such an infection! We actively use both.
So you can grow it yourself. The second option is to buy from the market. In our Moscow Mandarin market, I was surprised to find that they sell 3-4 types of hot peppers! Surely it is in other markets too. Chili pepper, which is sold in Auchan, for example, alas, has practically no spice.

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