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How sweet chili sauce is served. How to make chili sauce at home: recipes

Agree, no matter how wonderful and expensive sauce you buy, it still will not be better than the one you cook at home. Therefore, today, we propose to prepare a sweet and piquantly burning chili sauce, and you will learn how to make it correctly from our recipes.

Sweet Thai Chili Sauce - Recipe

Ingredients:

red chili pepper - 5 pcs.;
drinking water - 220 ml;
sweet rice wine - 70 ml;
granulated sugar- 140 g;
garlic - 3 cloves;
- 1.5 tbsp. spoons;
kitchen salt - 1.5 tsp.

Cooking

In dense, fleshy chili peppers, we cut off the stalks, and put the rest of the fruit (even with seeds) into a deep blender bowl. We clean our teeth young garlic and also put them in a blender. We turn on the appliance and grind these burning vegetables to a homogeneous gruel.

Pour half into a large bowl or saucepan. drinking water, sweet rice wine and put here the gruel that we got in the blender. We put this container on fire and after its contents boil, boil everything for 4 minutes. Dissolve in remaining drinking water corn starch and pour it into the saucepan. Now we introduce salt and fine granulated sugar here, and after that we continue to cook our sauce for about 5 minutes. Then we set it aside from the fire and before we start tasting it, cool it to room temperature.

Sweet and sour chili sauce for chicken - a recipe for the winter

Ingredients:

pepper (chili) - 500 g;
garlic - 200 g;
- 1 PC.;
starch (corn) - 5 tbsp. spoons;
pure water - 350 ml;
fine sugar - 400 g;
rice vinegar - 140 g.

Cooking

We clean (with gloves) chili peppers from all the stalks and internal seeds. We clean the ginger root and garlic cloves. Next, we scroll all the prepared ingredients through a fine sieve of a meat grinder and, adding 2/3 of a part of drinking water to this mixture, together with fine sugar, we poison it on the included stove. After the sauce has boiled for about 10 minutes, in the remaining 1/3 of the water, completely dissolve the starch and pour it into a common pan. After another 5 minutes of boiling the sauce, pour rice vinegar into it. After that, boil the contents of the pan for a couple of minutes, remove it from the burner and pour the chili sauce over those properly prepared for further preservation. glass jars and then seal them tightly.

Sweet chili sauce is one of the most popular Chinese condiments. Sometimes it is even called "Asian ketchup", so versatile is its use. Chinese sweet sauce chili is served with noodles, rice, chicken, pork, fish and many other dishes.

The sauce has a pleasant sweet taste, pronounced sharpness and beautiful carmine color. The Thai version of sweet chili sauce is prepared with the addition of fruit purees like pineapple or mango puree, but we will prepare Chinese sweet chili sauce with only hot peppers.

Prepare the items on the list. I have a slightly dried pepper (I store it this way) - it's not scary, you can use this one, and just fresh.

Cut the peppers into pieces and, together with water, sugar, salt and vinegar, place in a blender. If you want the sauce to be less spicy, remove the seeds and membranes from the pepper.

Grind all the ingredients into a relatively uniform liquid gruel, the main thing is that the pepper pieces become very small.

Pour the contents of the blender into a ladle or small saucepan. Add chopped garlic and starch diluted in 40 ml of water.

Bring the mixture to a boil and simmer over low heat, stirring, for 5 minutes.

Pour the finished sauce into a suitable container and cool.

The Chinese sweet chili sauce is ready and can be stored in room temperature no refrigeration for up to 2 weeks.

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 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 real one on the shelves. quality product. Much better to cook it yourself.

Cooking features

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

Chili peppers have a particularly spicy flavor. If you are not used to hot spices, it is more expedient to choose a recipe in which there is relatively little of this product.
The most pungent parts of the pepper are the membranes and the seeds. Before preparing the sauce, the pepper is processed by removing the seeds from it.
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 in advance: it can be stored in the refrigerator for up to 6 months. However, the container for this must be sterilized. Please note that only those seasonings that include vinegar are suitable for long-term storage.
If you want to keep the maximum useful properties pepper, do 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 seasoning to guests after cooling it.

The most common chili sauce recipe

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

Cooking method:

Wash the peppers, cut off the tails of the pods. Cut peppers in half, remove seeds. Finely chop two pieces, grind the rest with a blender to a puree state.
Using the same device, puree the peeled garlic.
Grind allspice with 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 cooking, add 1-2 teaspoons of vegetable oil.
Boil for 5 minutes on low heat. You need to time it after the sauce starts to boil.
If you want to get a thicker consistency, dilute the starch with a tablespoon of water, pour into the main mass and cook for another 5 minutes.

If you want to serve the sauce for your next dinner, try to chill it as soon as possible by placing the saucepan on ice and then putting the sauce in the refrigerator. For long-term storage seasoning should be poured into glass bottles or banks, 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 separately in a blender. A special press can be used to grind garlic.
Pour sugar and salt into the pepper puree, pour in the wine and 50 ml of water.
Put on low heat and cook for 5 minutes, stirring.
Add garlic, stir.
Dilute the starch with the remaining water, pour it into the seasoning languishing on the fire, cook for another 3 minutes, without ceasing to stir.

The sauce prepared according to this recipe has a pronounced spicy-sweet taste. Some distinguish in it a slight sourness. 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:

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

The sauce prepared according to this recipe is less spicy than that made according to previous recipes, but long-term storage he is not eligible. It is necessary to eat this seasoning for a maximum of 2 weeks, but it is better to have time in a week.

Chili sauce with tomatoes and bell pepper

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 garlic, bell peppers and tomatoes for an hour in the oven, cool, peel, chop with a blender and rub through a sieve.
Peel and grind the chili peppers with a blender. Mix the resulting puree with the vegetable mass.
Dilute tomato paste with broth or water, pour over vegetables, beat.
Add sugar and oregano and stir.
Pour into a saucepan and put on a slow fire. Simmer for 15-20 minutes. During this time, the seasoning will thicken.

The chili sauce prepared according to the above recipe does not have too much burning taste. This version of seasoning 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 and seasonings to a powder.
Heat the oil in a frying pan, put seasonings and pepper in it, fry for half a minute.
Pour in water, bring to a boil.
Remove from heat, add garlic, passed through a press, beat with a blender.

Seasoning by Mexican recipe It turns out spicy and spicy, has an oily texture.

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

This variant of chili sauce is worth adopting for those who are not indifferent to Asian cuisine.

Chili sauce is one of the hottest liquid seasonings. It is suitable for almost all dishes, but it cannot be called universal: not everyone likes such a sharp taste. Spicy lovers will surely like this seasoning; among the many recipes, each of them will be able to choose the option that suits him to the fullest.

Chili sauce is eaten in Asia, Latin America, the USA, Europe and Africa. The main unchanged component of this sauce is red chili pepper, translated from the Aztec language "chili" means "red". Latin America is considered the birthplace of pepper, and in the civilizations of such peoples as the Mayans, Incas and Aztecs, this product was considered sacred.

A sweet version of the famous sauce is typical for Thai food, apparently, it was in Thailand that it was invented this recipe popular sauce.

Beneficial features

The composition of this sauce includes many B vitamins, as well as vitamins A, C, E, K, PP. Sweet chili contains many different elements: potassium, magnesium, zinc, manganese, copper.

It is noted that eating it has a positive effect on strengthening immunity, has useful influence on the work of the nervous system and improves metabolism.

Application

This sauce can be served both hot and cold, it will go well with various fish, meat and vegetable dishes. Sweet chili sauce enhances the flavor ready meal, will add a sweet and sour spicy taste and piquancy to it. It is also often used in conjunction with the popular Asian soup Tam Yam.

My family is very fond of Thai cuisine, we especially love shrimp and chicken with spicy Thai chili sauce. There are two types of this sauce, regular spicy sauce and sweet chili sauce. We prefer the second option, it is a little softer and more gentle, although just as sharp.

For a long time I bought this sauce in stores, in departments that sell exotic products from other cuisines of the world. The sauce is not cheap, so I tried to cook it myself. It turned out that the sauce is prepared quite simply, from available products and it turns out to be just as tasty and spicy as the store-bought one.

Let's make sweet Thai chili sauce together. We will prepare all the products. From these products we will get about 200 g of sauce.

We clean the garlic from the husk and chop it very finely with the help of a chopper.

The spiciness of the chili sauce will depend on how many peppers you put in it. We love moderately spicy sauce, so mince 3 small chili peppers. We also grind with a chopper. If you don’t have such a thing, just grind in a blender or pass through a fine mesh in a meat grinder.

Place the garlic and chili in a bowl

Pour all the sugar into the pan as well.

Now add rice vinegar. You can add a little more if you like a more spicy sauce.

Pour in water, except for 2 tablespoon. We put the pan on medium heat and cook the sauce for about 20-25 minutes. The sauce will evaporate a little and the vegetables will become soft.