Sweet Chili sauce - a step-by-step photo recipe for preparing it for the winter at home. Chili sauce: homemade recipes Harmony of flavors: sweet and sour sauce

For the recipe with photos, see below.

I like to cook spicy sweet and sour chili sauce yourself, at home. It’s not at all difficult, and the result is a fragrant, spicy sauce, which is included in many Thai dishes. Also, thick homemade chili sauce can be served with meat or vegetable and fried dishes. The main advantage of homemade sauce is that you can regulate the degree of spiciness and composition yourself. No chemical additives or dyes, only natural products!

I prefer to make this sauce from large size chili peppers. Such fleshy long fragrant pods. The following rule applies to chili: the smaller the pepper, the angrier and spicier it is. Large peppers are not as hot, but still pleasantly ignite the senses and have a unique chili flavor. I often add the finished sauce simply to boiled or vegetable dishes, and I also make soup based on this chili paste.

Sweet and Hot Chili Sauce Recipe

To prepare this delicious sauce you need to take:

5 large chili peppers;
several tomatoes;
vegetable oil 4 tbsp. spoons;
shallot 1 piece;
garlic 8-10 cloves;
palm or coconut sugar 3 tbsp. spoons;
lime juice, tamarind paste or pineapple vinegar 5% 4 tbsp. spoons;
salt or fish sauce to taste.

Coconut sugar can be replaced with regular white sugar or brown cane sugar. We add sourness to our sauce in any possible way - fruit vinegar or a solution of tamarind paste, lime juice, lemon juice - whatever is on hand at the moment.

The same sauce can be prepared without using vegetable oil, just add a little water and simmer the vegetables until they soften and the moisture evaporates. This creates a dietary version of the sauce, without fat.

Heat vegetable oil in a frying pan and fry coarsely chopped tomatoes, onions and garlic cloves over medium heat. We clean the chili peppers from seeds and white internal partitions and wash them. Cut into small pieces and fry along with other ingredients for about 10 minutes, stirring constantly.

Add sugar and lime (lemon) juice, salt to taste and taste for salt/sugar/acid. Simmer the sauce in a frying pan over low heat until thickened. Don't forget to stir it! When all the ingredients have softened and the excess moisture has evaporated (after 15-20 minutes), remove the sauce from the heat and let it cool slightly. Then transfer the contents of the pan into a blender and grind until smooth.

Previously, before the invention of the blender, Thai women used a mortar and pestle to make chili paste, with which they ground fried vegetables with chili and small dried shrimp to a puree.

The finished sauce can be stored in the refrigerator (after it has completely cooled) for about a week. I make this sauce in small portions and we eat it in 1-2 servings. This is delicious! Do you like spicy dishes? Share in the comments!

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Today we are preparing an extraordinary sweet chili sauce from Thai cuisine. The name itself already contains a contradiction. We use hot pepper and call the sauce sweet. This is indeed true.

The basis of the dish is hot chili peppers and garlic. But due to the high sugar content in the sauce (which prevents the proliferation of microbes), it acquires a sharp-sweet taste with sourness. The shelf life of this product is quite long. The presence of corn starch in the sauce gives it an enveloping delicate taste. This sauce will decorate any dish - meat, fish, shrimp and even... some have tried to combine it with chocolate and desserts. The gentle spiciness only emphasizes the taste of the main dish.

You can marinate fish and meat in this sauce. The brilliant structure of the sauce, pieces of pepper and garlic are pleasing to the eye even in appearance. Bright red color stimulates the appetite. Having tried this sauce, you will immediately warm up and the blood will run faster in your veins. This is the trick of red pepper, by the way, which is very good for health. Prepare this exotic sauce. Bon appetit!

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

The sauce has a pleasant sweet taste, pronounced spiciness and a 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 products according to the list. My peppers are slightly dried (that’s how I store them) - it’s not a big deal, you can use either that way or just fresh ones.

Cut the peppers into pieces and place in a blender along with water, sugar, salt and vinegar. 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 pulp, 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 cook 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 at room temperature without refrigeration for up to 2 weeks.

Today, different varieties of pepper are grown in many warm countries. Most varieties, united under the common name “chili,” have a pronounced spicy taste. This name is applied not only to the vegetable itself, but also to sauces prepared on its basis. You can buy this seasoning at almost any grocery store. But it's not that difficult to make chili sauce at home. A huge variety of recipes allows everyone to choose a dish to their taste. Let's look at several popular and easy-to-follow cooking methods.

What is chili sauce?

Typically, chili sauce is based on a mixture of vegetables. Often the composition includes fresh tomatoes, but there are many recipes based on other vegetables: rotunda, bell pepper and even plum puree. If you decide to make chili sauce at home, base it on your family's eating habits. Choose a type of pepper whose spiciness suits your taste. If you don't like too much heat, or if such products are contraindicated for your health, you may like sweet chili sauce, which also has some heat, but to a lesser extent.

Chili pepper and its varieties

When you go to the market or store for the main ingredient, expect to find it in one of the most common forms. Along with fresh peppers, you may also find dried, powdered, or sliced peppers. You can see pickled or frozen chili peppers on supermarket shelves. In some countries, such as Spain, dried and smoked peppers are popular.

All these varieties are perfect for our purposes. Of course, if it happens in summer or autumn, the choice is quite wide. But if you decide to make chili sauce at home during the cold season, you are unlikely to be able to get fresh fruits. Don't despair - buy dry powder. It is also suitable for imparting the necessary spiciness and for imbuing the finished dish with a characteristic aroma.

Basic recipe

If you have never made such a sauce before, start getting acquainted with it with a classic recipe. For it we will need:

hot pepper - 2 pcs.;
bell pepper (red) - 2 pcs.;
tomato paste - 4 tbsp. spoons;
garlic - 3 cloves;
salt.

You can also use a rotunda for this recipe. Culinary experts say that heat treatment is not necessary for pepper, and it dulls the taste. Therefore, the sauce does not need to be boiled. Simply chop the vegetables in any convenient way: using a blender or meat grinder. Do not touch the chili pepper or the knife used to cut it. Cut it with gloves.

Add tomato paste, seasonings and salt. If the sauce seems too thick, thin it with vegetable broth or water. If the mixture turns out runny, add a little cornstarch.

Additional Ingredients

You can diversify the taste of the sauce, make it fuller and richer. Fresh herbs go well with it: dill, basil, watercress. Instead of salt, you can use soy sauce. Some people add chopped pickled onions to their homemade chili sauce. In this case, you will need to cut it smaller in advance, pour boiling water over it, add a couple of drops of vinegar, a pinch of sugar and a little salt. When the water has cooled, carefully squeeze the onion and add it to the sauce. Thanks to boiling water, it will lose unnecessary bitterness, but high temperatures will not harm its aromas and spiciness.

For those who like it spicy

If you want to “increase the degree”, that is, make the sauce even hotter, feel free to experiment. You should not increase the amount of pepper by 2-3 times at once, the result may turn out to be too expressive. If the recipe calls for 2 pods, but the prepared sauce didn’t seem strong enough for you, next time use 3 pods.

In general, chili - which should cause a burning sensation. You can enhance the effect with garlic and dry seasonings. For the basic recipe, you can use both young garlic and regular heads. Do you like it spicy? Double the amount of garlic. You can also add chili powder to the finished sauce until the concentration reaches the desired level.

Harmony of flavors: sweet and sour sauce

If the classic chili sauce refers us to the culinary traditions of Latin America, then its sweet and sour interpretation is a classic of the Far East. It is widely used in Chinese dishes. If you want to make sweet and sour chili sauce, you can move away from the traditional vegetable base of Mexican cuisine. In Asia, the sauce is prepared differently.

We will need:

water - 100 ml;
garlic;
corn starch - 1 tbsp;
sugar - 50 g;
chili - 3 pcs.
- 3 tbsp.

Making this chili sauce at home is quite simple. Bring the water with sugar, salt and wine to boil, and at this time chop the vegetables into a paste. Dissolve the starch in a small amount of water and pour into the boiling mixture in a thin stream. Add the vegetables and let the mixture come to a boil. All that remains is to add salt to taste.

Sweet chili

There is an even sharper version of this dish. It combines very little spiciness with pronounced sweetness. It is achieved with a small amount of honey, brown or cane sugar. Sweet chili sauce can be prepared according to any favorite recipe, only you need to take half as much pepper, and at the end of cooking you need to add 1 tsp to the sauce. honey or sugar.

Procurement for future use

Housewives who have mastered this recipe say that it makes sense to prepare more of this wonderful delicacy. If you decide to make chili sauce at home for the winter, use the following recipe. Prepare the following products:

tomatoes - 4 kg;
onions - 6 pcs.;
vegetable oil - 30 ml;
chili pepper - 0.35 kg;
salt - 6 tsp;
sugar - 12 tsp;
wine vinegar - 40 ml;
garlic - 8 cloves;
greenery.

Grind pepper, garlic, parsley in a blender. We pass the tomatoes through a meat grinder. Heat the oil in a cauldron and fry the pepper mass for about two minutes. Add the tomato mince and simmer for half an hour over low heat. Grind the mixture through a sieve to make the sauce smooth. Add sugar and salt and boil again. At the very end, add vinegar. We pack it in sterile jars, seal it and put it in the pantry.

Chili sauce on the table

By preparing chili sauce at home for the winter, you can use it to prepare a wide variety of dishes. It goes well with pasta and side dishes of stewed vegetables. In the East, it is added to traditional soups and meat gravies. You can prepare marinades for meat and fish with the addition of this sauce before baking, or simply serve in a saucepan.

Chili sauce has long gained popularity as the most delicious sauce in the world. Today it is used in American, Asian, African and European cuisines to prepare various dishes. Its unique, fiery, fire-like taste and bright, mouth-watering aroma distinguish it from others. He thanks the substance contained in chili peppers, capsacin, for this feature. Traditional recipes are considered to be Thai and Mexican. But red chili peppers - the main component of this dish - come from Latin America.

There, even in ancient times, it was brought as a gift to the gods as a very useful plant. It contains a huge amount of minerals and vitamins, folic and ascorbic acids, iron, zinc and potassium. And despite the rather rich content of various products, its calorie content is only 120 kcal/100 g. In many films, we have seen it served hot with steaks, but it can also be served cold. It will make dishes made from vegetables, fish or meat unsurpassed.

Classic composition

Due to its popularity, the famous Chile has long been displayed on shelves among various sauces. However, can it be called real? This is the kind of recipe you should pick up, write down in your home recipe book, and surprise your family with it at an evening meal. As a rule, preparation takes a minimum of time. In addition, the ingredients themselves are quite mediocre and easily available. The traditional recipe includes:

320 g hot red chili pepper;
2 heads of garlic;
1.5 teaspoons salt;
3 tbsp. l. sugar and wine or apple cider vinegar;
5 peas of allspice.

Believe me, it's worth it. After all, your homemade chili sauce will be both original and healthy. Fresh products will provide it with a unique taste and aroma that modern sauces with dyes and preservatives do not provide. And don’t be afraid that it will disappear: it is perfectly stored in the refrigerator in jars.

Traditional Chili Sauce Recipe

We will present to your attention the original recipe, which is the starting point for all experienced chefs and chefs experienced in experimentation. It has a very simple preparation method, and it will be easier for you to improve it. At the same time, you will have the opportunity to cook according to your taste preferences. For now, let's start small:

Wash the pepper thoroughly, divide the garlic into cloves and peel.
We select a third of the peppers, clean the insides of grains and membranes, and in a blender or using a garlic press, chop them together with the garlic cloves.
Then add another finely chopped chili pod and seasonings: sugar, vinegar and salt.
Turn on medium heat and cook the resulting mass for about 10 minutes.
All that remains is to put it in glass containers and put it in the refrigerator for storage or serve it hot with the meat dishes already waiting for it.

I'll tell you one secret: if you want a thick sauce, just add half a tablespoon of starch to it during cooking. Some also add 2 teaspoons of vegetable oil to the sauce so that it does not burn.

Modern recipe options

Today in any restaurant you can no longer find a simple, so familiar recipe for chili sauce. There you can catch ginger notes, there you can feel the taste of lime or pineapple. Some prepare stunningly spicy sauces with several types of peppers, onions and hot spices, others use more sugar, cinnamon and mint. The more recipes you know, the easier it will be for you to choose a recipe individually, because everyone has different tastes. I suggest you familiarize yourself with the most popular methods of preparing chili sauce:

Sweet and sour sauce

This recipe will give you an aromatic, hot, sour, spicy sauce that is typical of Thai cuisine. It is advisable to choose a larger size chili for this, as it will be less spicy and “evil”, but will also easily ignite the taste buds and make the sauce aromatic. Most often it is used in tandem with Tam Yam, one of the Asian soups. You will need the following:

two cloves of garlic;
100 ml water;
1 tbsp. l. corn starch;
50 g sugar;
3 pcs. Chile;
1 tsp. salt;
3 tablespoons rice wine (mirin).

We turn the peeled garlic and pepper into a puree and add it to a saucepan with boiling water, wine and salt and sugar dissolved in it. In a separate container, dissolve with 1 tbsp. l. water starch and slowly pour into the sauce. Cook for approximately 3 minutes until our sweet and sour chili sauce becomes thick.

Spicy-sweet sauce is prepared from the following products:

5 large chili pods;
8-10 cloves of garlic;
3-4 tomatoes;
1 onion (shallot);
4 tbsp. spoons of vegetable oil;
3 tbsp. spoons of coconut/palm sugar (replace with brown);
4 tbsp. l. lime juice;
salt to taste.

Prepare as follows:

fry onion, garlic, tomatoes and chili in oil until soft, about 10 minutes;
add sugar, salt and lime juice;
as soon as all the components turn into a soft, virtually homogeneous mass and thicken into a paste (after about 20 minutes), turn off the heat and let cool;
Can be stored for about a week.

With ginger and cilantro consists of:

4 chili pods;
50-70 g fresh ginger and cilantro;
half a head of garlic;
100 g sugar;
5 tablespoons lime juice.

And the recipe is this: grind all the ingredients except sugar and lime juice - add them at the end to a homogeneous mass.

Sauce with tomatoes and bell peppers

To prepare the dish you use:

2 bell peppers;
4 hot chili pods;
2 tomatoes;
250 ml meat broth;
1 tsp. cane sugar and oregano;
2 tbsp. l. tomato paste;
2 cloves of garlic.

First, sliced bell peppers, tomatoes and unpeeled garlic are baked for about an hour, then peeled. Meanwhile, the chili should be soaked in hot water for a couple of minutes and chopped together with the stewed vegetables in a blender. Then tomato paste and broth are added and finally, cane sugar and oregano. All components are thoroughly mixed, placed on the fire until boiling and simmered over low heat for about 15 minutes.

Mexican sauce

This recipe features the original aroma and added pungency of cloves (2 dried flowers). However, not fresh, but dried chili peppers are used in the amount of 3 pieces. The simplicity of the recipe is due to the fact that in addition to these components, you will only need to buy black allspice (2 peas), garlic (a couple of cloves) and olive oil (3 tbsp.). You will also need water in the amount of 5 tablespoons.

It will not be difficult for the most inexperienced housewife to prepare it:

fry the pepper in a frying pan for a few seconds;
put it in a saucepan, add warm water and bring to a boil;
then add more water and blend it with the garlic, cloves and peas in a blender;
Pour olive oil into a frying pan and bring the resulting puree to a boil, skim off the foam and turn off the heat.

Green sauce

This sauce is distinguished from others by the following components:

10 g basil leaves;
20 g parsley;
4-5 sprigs of fresh mint;
3 tbsp. spoons of capers;
1 tbsp. a spoonful of mustard beans.

All ingredients, including standard ones, except 6 tbsp. l. olive oil and 30 ml lemon juice, mix and beat several times. Then oil and juice are poured in. Green chilies are served cold and are an excellent diet dish.

Bon appetit!