Fuck and mustard is boring. Acute sweet sauce with apricots, Satsepebeli from dry adjika, classic chili and seven more truly burning options will even make the simplest dish bright and unusual.
1. Classic chili sauce
- 50 g of chili pepper;
- 3 cloves of garlic;
- 1 tablespoon of vegetable oil;
- 1 teaspoon of starch;
- 1 tablespoon of wine or apple cider vinegar;
- 1 teaspoon of sugar;
- a pinch of salt.
Grind garlic and chili pepper in a blender. Put the resulting mixture into a pan,
Heat the oven to 200 ° C. On a baking sheet, lay out chili peppers and unpeeled cloves of garlic. Send vegetables for 15-20 minutes to the oven. Wait for the skin of peppers a little wrinkled, but does not burn.
Grind the pepper and cleaned garlic in the kitchen combine.
Cut all the sharp peppers along with the seeds, except for one halapeno pepper: it must be previously cleaned from the seeds and then cut.
In the middle pan, mix apple cider vinegar and brown sugar and bring the mixture to a boil so that the sugar dissolves.
Clean the pepper from the seeds and chop. Cut onions and garlic. Put these ingredients in the kitchen combine,
Chopped pepper and send together with the rest of the ingredients to the blender. Mix everything until smooth. Transfer the finished sauce to a sealed container.
This sauce is ideal for steaks and Rostbif. It can be stored in the refrigerator for about a week.
6. Universal sharp sauce with garlic
- 6 medium galapeno peppers;
- 4 sprigs of cilantro;
- 2 fears of green onion;
- 2 cloves of garlic;
- ¹⁄₂ a glass of white vinegar;
- 2 tablespoons of sugar;
- 1 tablespoon of fresh lime juice;
- 1 teaspoon of salt.
Cut the halapeno, cilantro, onions and garlic. Move their blender,
Pour vinegar into a pan and bring it to a boil.
Grind garlic and cilantro, grate ginger on the grater. Connect these ingredients and
Heat the oil in a pan.
- 4 kg of tomato puree;
- 2 kg of sweet pepper;
- 2 sharp pepper;
- 2 bundle of cilantro;
- 1 beam of the major;
- 1 Basilic beam;
- 1 bunch of parsley;
- 6-8 heads of garlic;
- 6–10 teaspoons of Adzhika;
- 200 ml of vinegar;
- ¹⁄₄ teaspoon of black ground pepper;
- 4 tablespoons of hop-sunels;
- Salt – to taste.
First you need to prepare dry adjika. Clean the dried red pepper from the stalks and seeds in advance (preferably in 1-2 weeks) and grind in a meat grinder or kitchen combine.
Sarend the coriander so that there is no husk left and other garbage. Grind it in a mortar in powder.
Rub the dill seeds until the oil is released and also chop in a mortar. Mix chopped pepper with coriander and dill seeds. Add hops-sunels and salt. On average, about 1 teaspoon of salt takes about 1 teaspoon of salt for every 200-400 g. Pour the finished dry adjika into a sealed container.
Now you can proceed to the preparation of the saucep sauce. Wash and clean all the vegetables and herbs. Grind pepper and garlic in a meat grinder or combine.
Pull the tomatoes, drain the juice and boil the pulp to the density. Measure the required amount of tomato puree (4 kg) and, continuing to cook, add pepper and garlic to it. Mix.
Add all spices, adjika, salt and part of vinegar to the mixture. When all the components of the sauce are connected into one bouquet, remove it from the stove and pour it into sterile liter jars. Add to each spoon of vinegar and tighten for long -term storage.
And you have a favorite sharp sauce? Share the recipe in the comments!