How to make chili at home. Chili sauce: how to make hot sauce at home

28.03.2020

Hot chili sauce can be found in almost every cuisine in the world, but it is especially common in Latin America and Asia. The best known are the Thai and Mexican varieties of this liquid seasoning. It is versatile, suitable for meat and fish dishes, 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 truly high-quality product on the shelves. It's 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 culinary experts 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 a spicy liquid seasoning has common features. Knowing some of these points is necessary if you want the result to not disappoint.

Chili peppers have a particularly pungent flavor. If you are not used to hot spices, it is more advisable to choose a recipe in which there is relatively little of this product.
The most pungent parts of a pepper are the partitions and seeds. Before preparing the sauce, the pepper is processed by extracting seeds from it.
If you do not protect your hands with gloves when handling pepper, you may get burned. The same applies to working with garlic, if it is included in the recipe.
Chili sauce can be prepared for future use: it can be stored in the refrigerator for up to 6 months. However, the container for this must be used sterilized. Please note that for long storage only those seasonings that contain vinegar are suitable.
If you want to preserve the maximum useful properties of pepper, do not subject it to prolonged heat treatment.

Chili sauce can be served hot or cold with meals. In the latter case, it will be especially burning and not everyone will like it, this must be taken into account. It is advisable to offer the seasoning to the guests after cooling it down.

Most Common Chili Sauce Recipe

chili pepper - 0.35 kg;
garlic - 2 heads;
wine or Apple vinegar(6%) - 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 pepper, cut the tails off the pods. Cut the peppers in half, remove the seeds. Finely chop two pieces, chop the rest with a blender until puree.
Purée the peeled garlic using the same device.
Grind allspice with a special grinder.
Combine pepper puree with garlic and chunks of pepper, add salt, sugar, vinegar. If you are worried that during heat treatment the sauce will burn, pour in 1-2 teaspoons vegetable oil.
Cook for 5 minutes over low heat. You need to timed the time 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 bulk and cook for another 5 minutes.

Video recipe for the occasion:

If you want to serve the sauce for your next dinner, try to cool it down as soon as possible by placing the saucepan on ice and then putting the sauce in the refrigerator. For long-term storage, the seasoning must be poured into glass bottles or jars, 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 semisweet white wine or sherry) - 50 ml;
salt - 5 g.

Cooking method:

Peel the garlic and pepper. Process individually in a blender. You can use a special press to chop the garlic.
In mashed pepper, add sugar and salt, pour in wine and 50 ml of water.
Put on low heat and cook for 5 minutes, stirring occasionally.
Add garlic, stir.
Dissolve the starch with the remaining water, pour into the seasoning simmering on the fire, cook for another 3 minutes, stirring continuously.

The sauce prepared according to this recipe has a pronounced spicy-sweet taste. Some discern a slight sourness in it. This seasoning will appeal to amateurs. asian food.

Chili sauce with tomatoes

chili pepper - 0.2 kg;
garlic - 10 cloves;
tomatoes - 0.5 kg;
onion- 50 g;
vegetable oil - 80 ml;
sugar - 60 g;
lime or lemon juice - 80 ml;
salt to taste.

Cooking method:

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

The sauce prepared according to this recipe turns out to be less spicy than that made according to the previous recipes, but it cannot be stored for a long time. It is necessary to eat this seasoning within a maximum of 2 weeks, but it is better to have it in a week.

Chili sauce with tomatoes and bell pepper

chili pepper - 100 g;
Bulgarian 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, add to vegetables, beat.
Add sugar and oregano, stir.
Pour into a saucepan and place over low heat. Simmer for 15-20 minutes. During this time, the seasoning will become thicker.

The chili sauce, prepared according to the above recipe, does not taste too hot. This seasoning option can be considered the most versatile.

Mexican chili sauce

dried chili peppers - 3 pcs.;
cloves - 2 pcs.;
allspice - 2 pcs.;
garlic - 2 cloves;
vegetable oil - 60 ml;
water - 100 ml.

Cooking method:

Grind the chili peppers and seasonings to a powder.
Heat oil in a frying pan, put seasonings and peppers in it, fry for half a minute.
Cover with water, bring to a boil.
Remove from heat, add garlic, passed through a press, beat with a blender.

The seasoning according to the Mexican recipe turns out to be hot and spicy, has an oily consistency.

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:

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

This version of chili sauce should be adopted by those who are partial to Asian cuisine.

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

Did you know that chili sauce is considered the most delicious in the world? It is impossible to imagine without burning seasoning traditional dishes Asian, European and even African cuisine. And this is no coincidence! Indeed, with the help of sauce, dishes can be given a memorable and piquant taste.

Red chili, an essential ingredient in the seasoning, originated in Latin America. The ancient Aztecs considered the vegetable sacred and even presented it as a gift to their deities. Subsequently, the Spaniards and Portuguese discovered its unusual taste to Europeans. Today, chili is the most common in Thailand, and in India it is considered the most powerful aphrodisiac and is always used in local dishes.

In addition to red pepper, garlic, vinegar, salt, sugar, sometimes starch with ginger, lemon juice are traditionally put in the sauce.

Distinguish between hot, sweet and sweet and sour chili. The sweet contains more sugar, starch and allspice. The sauce goes well with fish and meat, and also vegetable side dishes... Served both hot and cold. In Italy, it is added to pasta and pizza.

Health benefits of chili sauce

The seasoning owes its unique fiery taste to capsaicin. With regular use of the sauce, the risk of heart disease decreases, the immune system improves, and efficiency increases. Chili sauce contains a large concentration of useful elements and vitamins, and only 120 calories.

The gourmet seasoning can be bought ready-made, but it is better to make it yourself. Homemade chili sauce is not only tasty, but also healthy, as it does not contain dyes or preservatives. Plus, it keeps well in the refrigerator.

There are a wide variety of recipes for making chili sauce. Do not be afraid to carry out culinary experiments, add new ingredients to the main ingredients. Over time, you will develop own recipe, which will surely please your friends and family.

"Thermonuclear" chili sauce: a recipe for the traditional seasoning

Chili sauce can be prepared by both an experienced chef and an aspiring hobbyist. Having mastered classic recipe, you will be able to vary the cooking process according to your taste preferences.

Ingredients:

red chilean pepper (350 g);
garlic (1.5-2 heads);
salt (1.5 tsp);
sugar, vinegar (3 tablespoons each);
allspice (5 pcs.).

Step-by-step cooking instructions

Pepper - wash, garlic - peel.
Peel the third part of the Chilean pepper. Grind in a blender with garlic.
Finely chop the chili pod, mix with the rest of the ingredients, add vinegar, salt and sugar to the mixture.
Cook over medium heat for ten minutes.
Serve hot with meat or roll up in jars and store in the refrigerator.

Life hack for housewives!

If you want to thicken the consistency of the sauce, add half a spoonful of starch while cooking. But with vegetable oil (2 tsp), your sauce will definitely not burn. To diversify the flavor of a traditional chili sauce, you can:

- combine peppers different varieties;

- replace the garlic with fried fresh onions;

- add tomato puree, lime or pineapple juice.

A special kind of sauce - green chili - is obtained by mixing greens: basil, cloves, mint, parsley, mustard. All components must be crushed, added olive oil, lemon juice, mix with traditional sauce... This option will perfectly complement the taste of seafood dishes and go well with fish.

Spicy chili sauce: the subtleties of cooking

In order to prepare this type of sauce, you need to take two pieces of tomato, bell peppers, cloves of garlic, hot pepper (4 pods), Brown sugar and oregano, you will also need tomato paste (2 tablespoons) and meat broth (300 ml.).

To prepare hot chili sauce, you must:

Wash tomatoes, bell peppers, dry, put on a baking sheet with unpeeled garlic cloves.
Bake vegetables in the oven for 20 minutes at 200 ° C.
To make the sauce taste really hot, hold the chili in hot water, after - free from seeds and peel.
Peel off baked peppers and garlic.
Using a blender, grind the peeled peppers and garlic until smooth.
Mix the tomatoes, tomato paste with broth and oregano, sugar.
Add a mixture of peppers and garlic, stir and season with salt.
Simmer the sauce over low heat for 15-20 minutes.

Serve chilled or hot with your favorite dishes - the thrill is guaranteed!

Sweet chili sauce: a recipe for true gourmets

Sweet chili sauce has a mild, mildly spicy taste. To add spice, add a couple of garlic cloves to it. Sweet chili sauce goes well with main courses. He also fell in love with connoisseurs of kebabs, who use seasoning to prepare the marinade.

For the sauce you will need: 10 chili peppers, 200 ml of Chinese vinegar or mirin, 2 cups of granulated sugar, a pinch of salt and a glass of water.

Cooking instructions:

Remove veins and seeds from pepper, chop finely.
Put in a container with thick walls, add mirin, sugar, salt, add water and cook after boiling for fifteen minutes. For thickening, you can add diluted corn starch.
Pour out hot sauce on glass containers.

Video of making hot and sweet sauce:

Due to its surprisingly mild taste, the seasoning is combined with different dishes oriental cuisine- rolls, sushi, curry. Perfect sweet sauce chili as a dressing for chicken.

Thai chili sauce: a versatile recipe

Prik nam pla, or Thai sauce, is a dark liquid with a characteristic fishy aroma with chili chili peppers. It is traditionally served with steamed rice and is considered the main seasoning in Thai cuisine. Has a salty, spicy, slightly sour taste.

Ingredients:

fish sauce - 200 g;
small chilean pepper - 10 pods;
large chili peppers - 4 pods;
garlic - 2 heads;
lime - 2-3 pcs.

Step-by-step instruction:

Put gloves on your hands. Wash the pepper, cut into circles, put in a glass bottle, pour in the fish sauce.
Peel the garlic, cut into circles. Squeeze out the lime juice. Add all this to the sauce.
Close the container tightly with a stopper, leave for 14 days.

Use with rice dishes.

Life hack for housewives!

If during storage you notice that the sauce has become thinner and less spicy, do not panic. This is not a sign of spoilage, but the result of the lack of starch, on which the thickness of the chili sauces depends.

If you don't have fish sauce, replace it with table salt (0.5 tsp).

Sweet and Sour Chili Sauce

Sweet and sour chili is another favorite dressing of Thais. For it, large peppers are selected (to reduce the pungency) and corn starch is necessarily added. Served with the popular Asian soup Tam Yam.

Mango and Chili Sauce

Mango chili sauce is a gem of Asian cuisine. The seasoning is especially good with grilled dishes. A spicy and at the same time delicate sauce perfectly reveals their taste. For cooking you will need ripe fruit mango, red pepper pod, 50 ml of coconut milk, a teaspoon of granulated sugar and salt.

Cooking technology:

Peel the mango, put in a pan, pour in coconut milk (can be replaced with cream with the addition of coconut flakes). Simmer until the fruit softens.
Stir the mango, sugar, add the sliced pepper, simmer for five minutes.
Serve with steak, shrimp and other grilled dishes.

Note to the hostesses!

In order to make the sauce less spicy, you need to choose larger peppers and cut them as small as possible. Tomatoes, apples, lemon juice, ginger will add a piquant taste to the seasoning.
Never mix chili sauce with alcohol or water. Bakery products will help reduce bitterness.
You can also use dry peppers to make chili. Before cutting, they are steamed with boiling water.
If you want a hotter flavoring of the seasoning, do not remove the seeds.
The pungency of the sauce decreases during long-term storage.

Serve fresh sauce preferably in a miniature saucepan, it goes well with kebabs, poultry, fish. You can add seasoning before the end of the soup, to the salad. In a word, try different options and surprise your loved ones with delicious delicacies!

And finally, how to make chili sauce video recipe from Jamie Oliver:

Dear friends, my today's recipe will appeal to those who love spicy dishes. After all, I want to invite you to cook chili sauce with me for the winter. It includes only hot pepper, tomatoes, salt and vinegar. But, believe me, these four ingredients are enough to make a great sauce! At the same time, we do not have to cook or sterilize anything - both peppers and tomatoes are used raw.

Do not be confused by this: hot pepper itself is an excellent preservative, and salt and vinegar are its constant helpers. So making chili sauce at home for the winter is very simple and, most importantly, quickly, so everyone invariably likes this recipe - both experienced hostesses and novice cooks. This sauce suits many dishes, it can be served with pasta, added to, seasoned with sauce, and baked vegetables.

Ingredients:

10 pods hot pepper;
5 tomatoes (600 g);
1 tablespoon salt
50 ml of 9% vinegar.

* From the indicated amount of ingredients, approximately 1.2 liters of sauce is obtained.

How to make chili sauce for the winter:

Rinse tomatoes and hot peppers with cold running water.

We clean the hot pepper from the tail and pass it through a meat grinder along with the grain.

Tomatoes for the sauce should be very ripe, fleshy varieties. If there are light dense areas at the points of attachment of the stalk, we cut them out using only juicy red pulp. Cut the tomatoes in half. We rub the tomatoes on a coarse grater so that the skins remain in the hand. Remove the skins and add the tomatoes to the hot pepper. You can remove the skin from a tomato, having previously kept them in boiling water, and then chopped in a meat grinder or food processor; choose for yourself which method is more convenient for you. Grind the resulting mass of tomato and pepper in a blender. In this case, the grains are crushed, and the mass itself changes its structure: it becomes more homogeneous, airy.

Add salt and vinegar to the sauce, mix thoroughly.

If the sauce tastes too spicy to you, you can add a little grated tomatoes (adding salt to taste).

Pour the finished sauce into clean jars or bottles and cover tightly with a lid.

Fans of spicy and piquant cuisine know that sauces are very important in cooking. Just a few drops of delicious gravy can change the taste of a familiar dish and make it more interesting. The most popular sauce is called chili and is regularly eaten by residents of countries around the world. It is appreciated for its original taste and mouth-watering aroma. No Asian or Mexican dish is complete without this great gravy.

Also, the sauce homemade contains vitamins, improves digestion and pleasantly pleases human taste buds. The main ingredient in the sauce, chili, was previously considered sacred for its useful properties and low calorie content. It can be served both cold and hot with meat, fish and various vegetable dishes... A couple of drops of sauce can work wonders, emphasize the taste of the dish, make it much more appetizing and piquant.

In order for the sauce to have all the above benefits, we recommend not buying it in the store, but preparing it at home. This will not cause any trouble, and the result will certainly be appreciated. We offer you recipes for chili sauces that will make any of your dishes more original and delicious. You can safely take them as a basis and experiment a lot with creating new ones. We have no doubt that your family will love chili sauce and will become a very popular dish in your family.

Classic chili sauce

Ingredients needed:

chili pepper - 50 g
salt - a pinch
vegetable oil - 1 tbsp. spoon
starch - 1 tsp. spoon
vinegar - 1 table. spoon
granulated sugar - 1 tsp
garlic - 3 cloves

Grind the chili and garlic in a blender, then transfer the mixture to a small bowl or saucepan. We add vinegar, oil, salt and sugar here. As for vinegar, it is better to take wine vinegar, but apple cider is also fine. Before the mixture starts to boil, add the starch and put it on ice immediately after boiling. This recipe assumes getting thick sauce... It can be made liquid without adding starch.

Chili sauce with ginger

Components:

ginger root - 50 g
chili pepper - 4 pcs.
sugar - 100 g
cilantro - 50 g
lime juice - 4 tbsp. spoons
garlic - 3 prongs

Whisk all ingredients except sugar and lime juice in a blender. Then add the remaining ingredients and mix thoroughly.

Chili hot and sweet

Components:

Mirin (rice wine) - 50 ml
water - 100 ml
chili pepper - 3 pcs.
salt - 1 tsp
corn starch - 1 tbsp. spoon
garlic - 2 prongs
sugar - 40 g

Using a blender, turn the pepper and garlic puree. In a small saucepan, bring the water, wine, sugar and salt to a boil. In a spoon cold water dissolve the starch, slowly pour into the sauce, cook to the desired thickness within 2-3 minutes.

Chili sauce with tomatoes

Have to take:

We bake chopped tomatoes, peppers and unpeeled garlic in the oven on a baking sheet. After about an hour, we take out everything and remove the peel. We keep the pepper in hot water for several minutes, grind it together with baked vegetables in a blender, add broth, sugar, oregano and tomato paste, mix.

Green chili sauce

Components:

olive oil - 3 tbsp spoons
green chili pepper - 1 pc.
basil - 15 g
freshly squeezed lemon juice - 20-25 ml
mustard beans - 1 tbsp spoon
fresh mint - 4 sprigs
capers - 2 tablespoons. spoons
parsley - 10 g

We put all the components in the blender except lemon juice and olive oil. Beat everything well, add the rest of the ingredients, mix and serve the sauce for fish and seafood dishes.

Chili with pineapple

Components:

paprika - 2 pcs.
canned pineapple - 100 g
pineapple juice - 200 ml
flour - 1 tbsp. spoon
green onions - 20 g
ketchup - 3 tbsp. spoons
vinegar - 2-3 tablespoons. spoons
white rice wine - 50 ml
sugar - 45-50 g
chicken broth - 50 ml

We dilute the flour in a spoonful of water, mix well. In a small saucepan, combine all the ingredients with the exception of pineapple and onions. Bring this mixture to a boil, add flour diluted in water, remove from heat after a couple of minutes. Add finely chopped to the sauce canned pineapple and green onions.

Chili sauce with fruit

Ingredients:

chili pepper - 2 pcs.
cilantro - 20 g
canned pineapple - 200 g
mango - 0.5 pcs.
grated ginger - 1 table. spoon
salt and pepper - a pinch
lime - 0.5 pcs.
garlic - 3 cloves

Grind chili and garlic in a blender, mix with finely chopped pineapple pieces, mango, grated ginger, juice of half a lime. Bring the sauce to a boil, add pepper and salt and stir.

Greetings to all readers of the magazine In My Home! What sauces do you like? For example, I like very spicy ones, so that everything “burns in your mouth”. I suggest making hot pepper chili sauce today. Let's take a step-by-step recipe for a fragrant hot gravy together.

Chili sauce is a traditional national product of Mexican and Asian cuisine. It is eaten everywhere, bought in the store or cooked on its own. This “fusion” sauce tastes as bright as fire and mouth-watering aroma can be prepared easily and quickly, much work and time will not be required, but still, in order to prepare it correctly, you need to know some of the features that we will analyze today.

V classic version only pepper and garlic are included, others can be mixed with oranges, raspberries, tomatoes, ginger, cloves, or even make it green. There is complete freedom of creativity! The main thing is that it is tasty and “burned”.

It will be great to stock up on chili for the winter. Let's prepare it according to the classic recipe, add whatever we want, boil it thoroughly, pour it into sterilized jars and roll it up with tin lids. Such blanks are perfectly stored for a long time and delight us with vitamins and a burning taste all winter and spring.

So, let's take a look at how to make the hottest sauce.

Step by step recipe with photo

Video recipe

Original options

Sweet

For true gourmets let's make - sweet chili sauce. This is a jelly, sweet, less tangy chili sauce. It goes well with barbecue. For 10 chili pods, take a glass of sugar, a glass of water and a teaspoon of salt. To make the consistency thicker, add starch diluted in water. I cook 2 options: hot and sweet (I add to the main ingredients: bell pepper, brown sugar, tomato paste, oregano and vegetable broth) and sweet and sour Vietnamese (with rice wine). This option goes well with seafood and fried fish... I also use it as a seasoning when I roast chicken. Try to bake it the same way.

Green chili sauce

To make a green chili sauce, whisk in a blender: chili (better green, but you can also red, although then the color will change), mint leaves, basil, parsley, 3 tablespoons of capers and 1 tablespoon of mustard beans. Add freshly squeezed lemon or lime juice and vegetable oil. Green sauce no need to stew, it is served cold. The result is an absolutely fresh spicy dressing. Be careful, it burns too!

With tomatoes and bell pepper

Take 0.5 kg of tomatoes, 2 bell peppers, 1 head of garlic and bake everything in the oven until half cooked, then peel and grind them in a blender or chop finely, add to the main mass of chili sauce and boil for 15 minutes. Allspice and vinegar will be a good addition. It will turn out spicy sauce less spicy than usual, but very tasty.

Thai sauce

For 150 g of chili, take 100 ml rice vinegar, 150 g sugar, 20 ml fish or soy sauce, 3 cloves of garlic. Grind all ingredients in a blender and simmer in a saucepan for 15 minutes. Dilute 20 g of starch with 2 tablespoons of water and pour into a saucepan with seasoning. Boil for another 3 minutes to thicken. You will get a burning, viscous mass, which we will eat neatly and with pleasure, adding to fish and meat dishes... Whoever likes it to be very spicy - this is for you!

Mexican sauce

Once you've decided to make Mexican chili sauce, it's not difficult at all. It is made from dried chili peppers with the addition of clove flowers, garlic, vegetable oil and allspice. Soak the pods in hot water, put on fire, bring to a boil, then add more water and beat in a blender with the rest of the ingredients. Pour oil into a frying pan and mashed potatoes, removing the foam. You will get a burning mass of a beautiful maroon color.

The sauce will be thicker if you add starch to it.
Add vinegar, garlic and get a product that will last better.
If you want to diversify the sauce, add sauteed onions instead of garlic. It will turn out to be very tasty!
If you want to get the original chili - add pineapple puree.
In order to peel the peppers, keep them in boiling water for 2 minutes. Without the skin and seeds, the sauce will turn out to be more tender, jelly.
An unusual taste of the sauce will be if the peppers are baked in the oven until half cooked before cooking.
Use larger peppers to reduce the pungency.
Ginger will add a spicy flavor to the spicy dressing.
It will turn out very tasty if you add mango. It needs to be stewed on coconut milk... This makes an orange chili sauce.
Peppers have a special pungency in the seeds, so do not remove them if you need to sharpen them.
If you overdo it and everything “burns in your mouth”, then do not drink water or alcohol. Bread, milk, butter will help to reduce the “heat”.
Any can be "sharpened" a little by adding a tablespoon of chili at the end of cooking.
Add applesauce to make the sauce less spicy.
If you cook the sauce without vegetable oil, it can burn easily, so add 2 tablespoons of olive oil or sunflower oil.
To decorate the mixture, cut 1–2 chili peppers into small circles and add to the finished sauce.
Dried chili is also great for making a sauce. Steam it with boiling water before chopping.
You won't eat much of this sauce, so serve it in miniature saucers.

Very healthy / bad sauce

Pungency, pungent aroma and original taste gives the sauce the biologically active substance capsaicin. It has an analgesic, antibacterial, anti-inflammatory effect on the body. Therefore, moderate consumption of chili sauce is undoubtedly beneficial for the body:

it helps to reduce blood cholesterol levels;
destroys cancer cells;
brings pressure back to normal;
accelerates metabolism and heat production.

But even this useful product like chili sauce, if overeating, it can do a lot of harm to people suffering from:

high blood pressure;
inflammation of the gastric mucosa;
angina pectoris;
impaired renal function.

And yet, don't be afraid to include this wonderful chili sauce in your diet. Just remember - everything is good in moderation!

Conclusion

We have prepared hot sauce at home. He, of course, is not for everybody, but we know for sure that there are many such fans. If you are one of them, feel free to get down to business and prepare the sauce with your own hands. This is where the culinary experimentation lies! Add whatever you want to a classic recipe and try the sauce with a variety of dishes. Then be sure to share your results in the comments. We will exchange views.