Today different varieties of pepper are grown in many warm countries. Most varieties, united by the common name "chili", have a pronounced sharp taste. The name is used not only for the vegetable itself, but also for sauces prepared on its basis. You can buy this seasoning in almost any grocery store. But it's not so difficult to cook chili sauce at home. A huge variety of recipes allows everyone to choose a dish to taste. Let's consider some popular and simple in execution ways of preparation.
What is chili sauce?
As a rule, the basis of the chili sauce is a mixture of vegetables. Often the composition includes tomato paste or fresh tomatoes, but there are many recipes based on other vegetables: rotundas, bell pepper and even plum puree. If you decide to make chili sauce at home, be based on the eating habits of your family. Choose a variety of pepper, the sharpness of which will be to your liking. If you do not like excessive acuity or similar products are contraindicated to you for health reasons, you may like sauce of chili sweet, which also has a sharpness, but to a lesser extent.
Chili and its varieties
Going to the market or to the store for the main ingredient, expect to meet it in one of the most common species. Along with the fresh peppers you can get drunk, powdered or in pieces. On the shelves of supermarkets you can see marinated or frozen chili. In some countries, for example in Spain, dried and smoked peppers are popular.
All these varieties are perfect for our purposes. Of course, if it happens in the summer or autumn, the choice is wide enough. But if you decide to make chili sauce at home in the cold season, you will hardly get fresh fruit. Do not despair - buy a dry powder. It is also suitable for giving the necessary sharpness, and for saturation of the prepared dish with a characteristic aroma.
If you have never cooked this sauce, begin to get acquainted with it with a classic recipe. For him we will need:
- Hot pepper - 2 pcs .;
- Bulgarian pepper (red color) - 2 pcs .;
- Tomato paste - 4 tbsp. Spoons;
- Garlic - 3 teeth;
You can use the rotunda for this recipe. Culinary experts say that for pepper heat treatment is not mandatory, and the taste it muffles. Therefore, the sauce can not be boiled. Just chop the vegetables in any convenient way: with a blender or meat grinder. To touch the chili pepper or knife that cut it, do not. Cut it in gloves.
Add the tomato paste, seasoning and salt to the vegetable mixture. If the sauce seems too thick, dilute it with vegetable broth or water. In case the mass turned liquid, add a little cornstarch.
You can diversify the taste of the sauce, make it more complete and full. With it, fresh fresh herbs perfectly match: dill, basil, watercress. Instead of salt, you can use soy sauce. Some add chili to the home sauce chopped pickled onions. In this case, you need to pre-cut it in smaller, pour boiling water, add a couple drops of vinegar, a pinch of sugar and a little salt. When the water has cooled, carefully wring the onion and add it to the sauce. Thanks to boiling water, he will lose unnecessary bitterness, but his aromas and sharpness will not damage high temperatures.
For those who love the sharp
If you want to "increase the degree", that is, make the sauce even more burning, boldly experiment. Do not increase the amount of pepper immediately 2-3 times, the result can be too expressive. If there are 2 pods in the recipe, but the cooked sauce does not seem enough to you, next time use 3 pods.
In general, chili - a hot sauce, which should cause a burning sensation. Strengthen the effect with garlic and dry seasonings. For the basic recipe, you can use both young garlic and ordinary heads. Love more sharply? Increase the amount of garlic by half. Also, you can add chilli powder to the finished sauce until the concentration reaches the desired level.
Harmony of flavors: sweet and sour sauce
If classic chilli sauce refers us to the culinary traditions of Latin America, then its sweet and sour interpretation is the classic of the Far East. It is widely used for cooking Chinese and Thai dishes. If you want to cook sweet and sour chili sauce, you can move away from the traditional for the Mexican cuisine vegetable base. In Asia, the sauce is prepared differently.
We will need:
- Water - 100 ml;
- Corn starch - 1 tbsp;
- Sugar - 50 g;
- Chili - 3 pcs.
- Rice wine - 3 tablespoons
Preparing this chili sauce at home is quite simple. Put water with sugar, salt and wine to boil, and at this time chop the vegetables into a gruel. Dissolve the starch in a small amount of water, pour into the boiling mixture with a thin trickle. Add the vegetables and allow the mixture to boil. It remains only to salt to taste.
There is an even sharper version of this dish. In it, a very small sharpness is combined with a pronounced sweetness. It is achieved through a small amount of honey, brown or cane sugar. Chili sweet sauce can be prepared according to any favorite recipe, only pepper should be taken half as much, and at the end of the preparation, it is necessary to add 1 tsp to the sauce. Honey or sugar.
Harvesting for future use
Having mastered this recipe mistresses say that it makes sense to prepare more wonderful delicacies. If you decide to make chili sauce at home for the winter, use the following recipe. Prepare these products:
- Tomatoes - 4 kg;
- Onions - 6 pieces;
- Vegetable oil - 30 ml;
- Chili pepper - 0,35 kg;
- Salt - 6 tsp;
- Sugar - 12 tsp;
- Vinegar wine - 40 ml;
- Garlic - 8 teeth;
Chop the pepper, garlic, parsley into the blender. Tomatoes are passed through a meat grinder. In the cauldron, heat the oil, toast the peppermint for about two minutes. Add the tomato stuffing, stew for half an hour on a small fire. We grind the mixture through a sieve to make the sauce tender. Add sugar and salt, cook again. At the very end, pour vinegar. Fasuem on sterile banks, sealed and sent to the pantry.
Chili sauce on the table
Having prepared chili sauce at home for the winter, you can apply it for cooking a variety of dishes. It is perfectly combined with pasta, garnishes from stewed vegetables. In the East it is added to traditional soups, meat steaks. You can cook with the addition of this marinade sauce for meat and fish before baking or simply serve to the table in the saucepan.