Fans of hot seasonings made from chili peppers will be interested to read the recipes of interesting sauces from various cuisines of the world and cook them yourself. Each of the proposed options, in addition to sharpness, has an amazing taste composition that will allow you to take a fresh look at the taste of the usual dishes.
Hot Indian snack with chilli and curry
Ingredients:
- medium size mango - 1 pc .;
- large cloves garlic - 1 pc .;
- butter peasant creamy - 15 g;
- red chili pepper - 1 pod;
- vinegar, apple or wine;
- curry powder;
- granulated sugar;
- olive oil or sunflower oil without aroma;
- salt is not iodized large.
Preparation
Chatni, you can cook from a variety of fruits or vegetables. We in this case take for this the fruit of mango, which in chutney is simply irresistible. It must be rinsed, cut the flesh from the stone, rid of the peel and chop it with small cubes. Now pass the prepared mango pulp on the melted butter in the frying pan for a few minutes, and then add chopped thin chili peppers and a few minutes later the chopped garlic denticle.
We mix the contents of the frying pan, remove it from the heat, let it cool down and turn it into a puree with a blender. We add salt, vinegar, sugar and vegetable oil without flavor to the resulting mass, flavor it with curry powder and mix thoroughly. The taste of chutney will turn out to be very sharp and moderately sweet.
Hot Thai sauce made from dried chili
Ingredients:
- flakes of dried smoked chili pepper - 1 tbsp. a spoon;
- groats rice Kao Kua - 1 tbsp. a spoon;
- sugar palm - 1 tbsp. a spoon;
- fish sauce - 2 tbsp. spoons;
- lime of medium size - 1 piece;
- bulbs shallots - 50 g;
- sprigs of cilantro - 2 pcs.
Preparation
To prepare an acute Thai sauce, we need a smoked dried chili pepper. It can be purchased in whole or in already grated in cereal form in any Thai store or on the market.
Whole peppers must be grinded initially in a mortar, and flakes to use immediately, pouring again into a mortar. Now we clean and as little as possible cut off shallots and send them to pepper flakes. There we also lay rice kiba Kao Kua, palm sugar, crushed cilantro and thoroughly grind everything with a pestle. Now add the fish sauce and squeeze the juice from the lime, mix thoroughly again. You can serve the sauce immediately, but ideally it's best to give it a little insisting.
Sharp Adjika from chili pepper and tomato
Ingredients:
- fresh tomatoes - 340 g;
- cloves garlic large - 3 pcs .;
- onion bulb - 85 g;
- salt large marine - 25-30 g;
- red chilli pepper - 3-4 pods;
- lemon juice - 20 ml;
- coriander (greens) - 1 bunch.
Preparation
Before preparing Adzhika tomatoes and peppers should be washed properly, dried, then rid of seeds, and tomatoes and from the inner pulp. Now cut the vegetables melenko or grind in a blender, but especially not zealous, so that there are small pieces.
We remove the onion and garlic from the husks, after which, as in the case of tomatoes and peppers, a little shredder or we also use a blender. We connect all the prepared components in one vessel, add lemon juice and sea salt and mix. Now determine the container with the sauce on the plate of the plate, add melzen chopped parsley, boil with moderate boiling for five minutes and remove from heat. Adjika can be served immediately after cooling or put it in a jar and put in the refrigerator for storage.