Spicy chili was known to the ancient peoples as a medicinal plant. It contains many components that help the body to function. Chile contains many useful vitamins and minerals, potassium, zinc, folic and ascorbic acids. Iron, copper, manganese are also present. The composition of the plant determines the beneficial properties of the product. The sauce is used to improve health, during illness and to prevent them.

The product helps to enhance potency and libido, improves blood circulation. Hot sauce is useful for blood formation, strengthening immunity, getting rid of colds. However, you should not use the product for gastritis and stomach ulcers.

The calorie content of chili sauce is 120 calories per 100 grams. Spicy gravy is served with meat and fish dishes. The sauce gives special flavors to beefsteaks, goulash, barbecue. Culinary experts serve a sauce for assorted vegetables baked on the grill or in the oven. You can use the sauce hot and chilled. The gravy is stored on the shelf of the refrigerating chamber, where it perfectly retains its taste and useful properties.

There are many different hot sauce recipes. You can make a chili sauce with garlic, cilantro, tomatoes, basil, parsley and even wine. Wine or apple cider vinegar, allspice and many other spices are added to various recipes.

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Classic version with garlic

The standard chili sauce does not take long to cook in time, if all the ingredients are on hand, the process will take no more than 20 minutes. Gravy can be served for dinner – it will be an excellent addition to a wide variety of dishes from meat, poultry, vegetables and fish. The homemade sauce made in the kitchen does not include any foreign matter. The standard spicy gravy recipe is natural and healthy.

You will need to take:

chili pepper – 330 gr.;
garlic – 7 cloves;
salt – 1.5 tsp;
6 peas of allspice;
granulated sugar – 3 tablespoons. lies .;
wine / apple vinegar – 3 tablespoons. lies.

The recipe is well known to almost all chefs of famous restaurants. At home, the recipe can be improved and supplemented with various ingredients.

Rinse the pepper, peel the garlic heads and divide into slices. Next, take 1/3 of the peppers, clean out the seeds. Grind in a blender with garlic cloves. Add 1 finely chopped pepper, sugar, salt to the resulting mixture. Pour in the required amount of vinegar.

Next, the sauce should be boiled for several minutes over low heat. Cook it on the stove for 10 minutes until medium thick. When the excess liquid evaporates and the sauce warms up well, pour the finished gravy over glass jars, serve with meat and vegetables.

In order for the sauce to acquire a thick consistency, potato starch powder is added during the cooking process – ½ tablespoon. It is also recommended to pour 2 tablespoons of vegetable oil into the sauce to prevent burning.

Mexican sauce

A very simple Mexican recipe for making a hot seasoning will especially appeal to fans of exotic sauces. Gravy is being prepared with the addition of the famous mirin rice wine. For consistency, corn starch is added to the mixture.

Main Ingredients:

chili – 4 pcs.;
granulated sugar – 50 gr.;
water – 100 ml;
salt – 1 tsp;
mirin – 4 table. lies .;
corn starch – 1 table. lodges

Peppers and garlic cloves should be rubbed into a uniform puree. To do this, you can use a blender or meat grinder. Pour wine, water into a saucepan, add granulated sugar and salt. Add spicy puree when the liquid in the dishes boils. Dilute the starch in a separate bowl with water until smooth and pour into the hot sauce in a thin stream.

The gravy is boiled for no more than 3 minutes, until it thickens. The prepared seasoning is stored in a glass container on a refrigerator shelf.

With tomatoes and onions

This recipe will give the gravy a sweet and sour flavor. Many gourmets like this spicy sweet sauce for its unsurpassed taste. It is prepared with the addition of tomato, lime, palm oil.

Main Ingredients:

chili – 5 pcs.;
garlic cloves – 10 pcs.;
ripe tomatoes – 4 pcs.;
sunflower oil – 4 tablespoons. lies;
palm or coconut oil – 3 tablespoons. lies;
lime juice – 4 tablespoons. lies;
salt;
1 shallots

Garlic, onions, peppers and tomatoes are fried in vegetable oil. Next, lime juice, salt and sugar are added to the mixture. The mixture is brought to a homogeneous state – you should get a paste. The finished sauce is stored in the refrigerator for a week.

Thai

In the recipe, a spice such as cloves is added to the hot gravy. It only takes 2 cloves to give the gravy a spicy flavor and subtle aroma. You also need to take allspice peas. Prepare dried chili sauce.

Take the components:

chili – 4 pcs. ;
allspice – 2 pcs.;
water – 100 ml;
olive oil – 4 tablespoons lies;
garlic – 2 cloves;
spice cloves – 2 pcs.

Chili peppers are pre-fried in olive oil in a deep frying pan. Water is later added to it and brought to a boil. Then put the spices and beat with a whisk, constantly warming up on the stove. The foam should be removed constantly when cooking spicy puree. When the sauce acquires a homogeneous thick consistency, turn off the heat.

With ginger

Fresh ginger and cilantro are great ingredients in chili sauce that add spicy notes and mouth-watering flavor to the gravy. You will also need lime juice for cooking. As a last resort, it can be replaced with lemon juice.

Take:

4 things. chili peppers;
ginger root – 70 gr.;
cilantro – 50 gr.;
garlic – 6 cloves;
granulated sugar – 100 gr.;
citrus juice – 5 tablespoons. lies.

All components are crushed using a blender or meat grinder. Then add sugar and lime juice. Stir until smooth and put the paste on fire. Boil for about 5-6 minutes.

Chili Hot Sauce Recipe

Let's start with the most classic and popular recipe in our latitudes – chili with garlic. Cooking this option will not take you much time – only 20 minutes and the sauce is ready. Let's discuss the required products.

Ingredients

chili pepper – 350 g
garlic – 7 cloves
salt – 1.5 tsp.
allspice – 6-7 peas
regular white sugar – 3 tbsp. l.
wine or apple vinegar – 3 tbsp. l.

How to make chili sauce?

Almost every chef of any meat restaurant knows how to cook a hot chili sauce. This is, one might say, a universal recipe that is perfect for grilled meat, some seafood, even vegetables.
Cooking method:

Take the pepper, peel it. Set a few peppers aside.
Peel the garlic.
Most of the peppers, garlic, beat with a blender. Add salt, sugar, vinegar to the mixture. Mix well.
Chop the rest of the chili. Add the pieces to the chili paste, mix well again.
Transfer the sauce to a deep-bottomed saucepan. Add allspice peas. Start simmering the sauce over low heat, stirring occasionally. It takes about 10 minutes to cook the chili sauce until the required thickness. When the desired consistency is reached, remove the peppercorns from the sauce. Everything can be served hot or chilled.

This cooking option makes the chili sauce as hot as possible, literally fiery. It is better to use the sauce immediately, or store it in a sterilized container in the refrigerator for no more than a week.

How to make chili sauce with tomatoes and onions?

Now let's tell you a tomato recipe. This sauce turns out to be less pungent, a bit like chili ketchup, only more natural.
So, prepare the following products for cooking:

chili pepper – 5 pcs.;
garlic – 10 cloves;
ripe juicy tomatoes – 4-5 pcs.;
sunflower oil – 4 tbsp. l .;
lime juice – 4-5 tbsp l .;
onions (you can use onions or shallots) – 150 g;
salt, pepper, spices – to taste.

Step by step cooking method:

Pepper pitted and chopped.
Peel the onion, cut into small cubes.
Chop the tomatoes into small cubes. Previously, the tomato can be peeled, but, assuming that it will be chopped hard enough, this is not a necessary action.
Transfer all prepared ingredients to a frying pan with well-heated oil. Fry over medium heat for about 10 minutes, stirring constantly. If it starts to burn, you can add a little water.
Add crushed garlic, lime juice, salt, pepper, your favorite spices to taste. If the sauce is sour, you can add a little sugar.
Simmer the sauce over low heat until a homogeneous dense mass is obtained. That's it, the sauce is ready.

Chili can be served immediately warm or cooled. Store no more than a week in a clean glass container in the refrigerator.

Thai chili sauce

You can make an exotic chili sauce at home. It will be more … saturated with oriental spices. In general, why wait for a long time? Let's start preparing the ingredients right away:

chili – 4 pcs.;
purified water – 100 ml;
olive oil – 4 tablespoons l .;
garlic – 2-3 cloves;
allspice – 2 peas;
cloves – 2 pcs.;
salt, pepper, spices – to taste.

Cooking method:

Peel the pepper, beat with a blender to a paste.
Fry (a little) the chili paste in olive oil. The fire is medium, after 3 minutes reduce to slow.
Add water to the pepper, garlic passed through a crusher, allspice, cloves.
You can add salt, pepper or spices to the mixture to taste.
While stirring everything with a whisk, simmer the sauce over low heat until a homogeneous mixture is obtained. During cooking, a film may form – it must be constantly removed.

Step by step recipe with photo

Allspice

5 peas.

30 minutes

Cut off the cuttings from the peppers. Coarsely chop the peppers and put them in a blender.

Peel the garlic and add to the peppers in a blender.

Beat the pepper and garlic. Pour the mass into a saucepan, salt, add sugar, allspice and wine vinegar.

Mix everything, put on fire and bring to a boil. Turn off the fire and cool.

For more uniformity, you can rub the sauce through a sieve. The dish is ready!

Original options

Sweet

For true gourmets, we will make – sweet chili sauce. This is a jelly, sweet, less tangy chili sauce. It goes perfectly with a kebab. For 10 chili pods, take a glass of sugar, a glass of water and a teaspoon of salt. To thicken the consistency, 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 bake chicken. Try to bake it the same way.

Green chili sauce

To make a green chili sauce, whisk in a blender: chili (green is better, 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. The green sauce does not need to be stewed, 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 wine vinegar are good additions. The result is a spicy sauce that is less spicy than usual, but delicious.

Thai sauce

For 150 g of chili, take 100 ml of rice vinegar, 150 g of sugar, 20 ml of 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 carefully 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.

Useful Tips

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 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 in coconut milk. This will make an orange chili sauce.
Peppers have a special pungency in the seeds, so do not remove them if you need to make them sharper.
If you overdo it and everything “burns in your mouth”, then do not drink water or alcoholic beverages.Bread, milk, butter will help to reduce the “heat”.
Any soups can be “sharpened” a little by adding a tablespoon of chili at the end of cooking.
Add applesauce to soften the sauce.
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 a lot of this sauce, so serve it in miniature saucers.

Very healthy / bad sauce

The pungency, pungent aroma and original taste are given to the sauce by the biologically active substance capsaicin. It has an analgesic, antibacterial, anti-inflammatory effect on the body. Therefore, moderate consumption of chili sauce undoubtedly benefits the body:

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

But even such a healthy product as chili sauce, if overeating, 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 a wonderful chili sauce in your diet. Just remember – everything is good in moderation!

Scoville scale

People, without hesitation, ate hot peppers, and it was only in 1912 that the chemist Wilbur Scoville came up with the idea to create a scale of pepper pungency. The measurement system was named after him.

The unit of measurement, whose name is ECU (Scoville scale unit), is the specific gravity of an alkaloid in an individual fetus. The original table showing how many skovels are in each variety is very difficult for a common man in the street.

The simplified version of the system is a gradation of 11 sectors. Each sector informs about the alkaloid level in different varieties of nightshades, from neutral to volcanic. The entry level includes sweet bell peppers, which contain no capsaicin at all. The last indicator shows a chili variety containing such an amount of a substance that can cause serious harm to health.

TOP most atomic toppings

Manufacturers draw attention to their products with original packaging. It features zombies, vampires, skulls and even coffins. The bottles are made in the form of an image of death – a skull in a hood. Some even have a warning that the manufacturer does not take responsibility for the consequences after use.

The nomination of hot gas stations, popular in Russia, the most “not spicy” of the entire ten rating, is opened by Deep Tabasco. The ingredients are simple: cayenne pepper, salt and vinegar. Pepper fruit puree is infused in oak barrels for 3 years. After that, it is combined with distilled vinegar and poured into glass containers for subsequent sale. The taste is spicy, sour, low pungency.

Next, we will continue the rating of the “wits” in the table, starting with the “weakest”:

Number of units on the Scoville scale	Name of the sauce	Short description
5,000	Unique Destiny Cayenne	The main ingredient is cayenne chili. Moderate pungency of the seasoning allows even small spicy lovers to taste it.
50,000	Lighthouse Hot Sauce	Manufacturers have combined 2 types of burning nightshade: cayenne and habanero. For comparison, Tabasco looks like a spicy adjika against its background.
350,000	708 7 pot citrus	This is a real source of warmth and adrenaline. The hardness of chili, the main component of the dressing, is partly softened by fruit additives – orange fresh and pineapple, and garlic adds spicy notes.
1,000,000	Rogue	Immediately 3 types of representatives of the nightshade are the main components: the trinidad scorpion, serrano and ghost pepper. Added pear, orange and apple add soft notes. The deceptive sweetness of fruit can play a trick on the taste buds, concealing the pungency of food for a few seconds. Better to use it drop by drop.
1,463,000	Trinidad Scorpion Hot Sauce	The name indicates the main component of the composition – the pepper fruit Trinidad Scorpion. Lemon and garlic give the topping a special flavor, but this does not prevent the effect of the “dragon's mouth”.
1,463,000	I dare you stupit	The composition includes, atomic in pungency, Chilean pepper Carolina Reaper (“Caroline reaper”). One drop of which is capable of causing a hurricane in the mouth. There are several varieties, with mild additives such as peach or raspberry.
2,200,000	Foo Foo Mama Choo	Gourmets claim that the seasoning has an incomparable taste. The pungency of Carolina Reaper chili puree is diluted with garlic and ginger.
2,200,000	Culley`s Reaper	The seasoning is prepared in a well-ventilated room, since one drop of it can burn not only the mouth, but also burn the nasal mucosa if at least one speck of pepper dust of a pure New Zealand “Caroline reaper” accidentally gets into it.
12,000,000	Atomic Kick Ass	The hottest sauce on the planet. It is made from the most atomic peppers and the purest pepper extract (13,000,000 skovels). Delicate translation of this title: “Atomic kick in the ass.” By the way, a daredevil who decides to taste this seasoning gets a similar effect. In order to experience all the delights of the “atomic kick” will have to go to Lincolnshire.

Thus, although it is generally believed that spicy food is preferred in Mexico, the spicy sauce was born in England. Only in this country is the only restaurant in the world that serves fried chicken legs under this seasoning. For free sale, Atomic Kick Ass is prohibited. The author of this creation is Muhammad Karim, the chef of the Bindi restaurant.

The preparation of this sauce requires special safety measures. The respirator protects against loss of consciousness when inhaling corrosive vapors, and thick gloves save the cook's hands from burns.

Eating an incredibly pungent condiment can be deadly. Therefore, the restaurant disclaims all responsibility for the consequences by concluding a written agreement with the visitor.

The daredevil is given 2 pairs of gloves to avoid burns and instructed before eating, warning of possible risks. After all, eating a gas station threatens with numbness of the facial nerves, lasting up to half an hour and convulsions. Qualified staff of the restaurant, if necessary, can provide first aid before the arrival of the ambulance.

The benefits of spicy food for the human body

Eating spicy foods in moderation can be beneficial to humans. Its warming action promotes relaxation and restful sleep. It is useful as an aid for colds and prevention of cardiovascular diseases.

In addition, peppery dishes:

increase the level of endorphin – the hormone of joy;
increase metabolism and promote weight loss;
improve blood circulation and digestion;
stimulate appetite and reduce stress levels.

Before you try the “peppercorns” it is worth remembering that the abuse of such food can cause serious harm to health and even lead to death.

Chili and its varieties

When heading to the market or shop for the main ingredient, expect to find it in one of the more common varieties. Along with fresh peppers, you may come across dried, powdered, or chunks. Pickled or frozen chili peppers can be seen on supermarket shelves. In some countries, such as Spain, dried and smoked peppers are popular.

All of these varieties are perfect for our purposes. Of course, if it happens in summer or autumn, the choice is wide enough. But if you decide to make chili sauce at home during the cold season, you will hardly be able to get fresh fruits. Do not despair – buy dry powder. It is also suitable for imparting the necessary pungency and for saturating the finished dish with its characteristic aroma.

Basic recipe

If you've never made a sauce like this before, start with a classic recipe. For him we need:

hot pepper – 2 pcs.;
bulgarian 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 peppers, and it muffles the taste. Therefore, the sauce does not need to be boiled. Just grind vegetables in any convenient way: using a blender or a meat grinder. Do not touch the chili pepper or the knife that was used to cut it. Cut it with gloves.

Add tomato paste, seasonings and salt to the vegetable mixture. If the sauce looks too thick for you, dilute it with vegetable stock or water. If the mass is watery, 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. Soy sauce can be used instead of salt. Some people add chopped pickled onions to their homemade chili sauce. In this case, you will need to cut it into smaller pieces 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, squeeze the onion thoroughly and add it to the sauce. Thanks to boiling water, it will lose unnecessary bitterness, but high temperatures will not damage its aromas and pungency.

For those who love spicy

If you want to “increase the degree”, that is, to make the sauce even more pungent, feel free to experiment. You should not increase the amount of pepper 2-3 times at once, the result may turn out to be too expressive. If the recipe says 2 pods, but the cooked sauce doesn't seem vigorous enough for you, use 3 pods next time.

In general, chili is a hot sauce that 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 sharper? Double the amount of garlic. You can also add chili powder to the finished sauce until the concentration is correct.

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 the classic of the Far East. It is widely used in Chinese and Thai cuisine. For a sweet and sour chili sauce, you can move away from the traditional Mexican vegetable base. In Asia, the sauce is prepared differently.

We need:

water – 100 ml;
garlic;
corn starch – 1 tablespoon;
sugar – 50 g;
chili – 3 pcs.
rice wine – 3 tablespoons

Making such a chili sauce at home is quite simple. Put the water with sugar, salt and wine to boil, and at this time grind the vegetables into gruel. Dissolve the starch in a little water, pour into the boiling mixture in a thin stream. Add vegetables and simmer. It remains only to salt to taste.

Sweet chili

There is an even sharper version of this dish. It combines a very slight pungency with a pronounced sweetness. It is achieved through 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 the pepper, and at the end of cooking, add 1 tsp to the sauce. honey or sugar.

Blank for future use

The hostesses who have mastered this recipe say that it makes sense to prepare more wonderful delicacies. If you decide to make a chili sauce at home for the winter, use the following recipe. Prepare the following foods:

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;
greens.

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

How to make a delicious hot sauce?

Tomato sauce, even spicy, is perfect for almost any dish: meat, porridge, fish, even sausages with pasta. So the sauce can be prepared for future use, but you should not store it in the refrigerator for a long time – and it is unlikely that it will work, it is so delicious.
Now let's go to the step-by-step recipe:

Tomatoes need to be peeled. To do this, you need to boil the water, and make cross-shaped cuts on the vegetables from the side of the “bottom” and from the opposite. After – place the tomatoes in a deep bowl and pour boiling water over. Hold it for literally 3-5 minutes, take it out and, if everything is done correctly, in the places of incisions, the skin itself will easily come off. Chop the peeled tomatoes until they become gruel.
Peel and chop the onion as small as possible (best in small cubes).
Pour oil into a stewpan with a thick bottom, heat and fry the onion until golden (do not forget to stir so that the vegetable does not burn). The process is done over high heat.
When the onions are in condition, reduce the heat to medium, add the tomatoes and mix well.
Literally right after the tomatoes, you can add tomato paste, a liquid component (water, broth). At this stage, the fire should already be less than average. Mix the mixture well.
Squeeze the garlic into the mass, add the pepper, originally cut into small strips.

Clarification just in case
Chili (and any hot pepper) must be pitted. It is in them that all the fluidity and sharpness is “collected”. If you want to make the sauce more pungent, then you don't need to peel the peppers – just cut off the tail.

Be sure to add sugar – it neutralizes the acidity of tomatoes and tomato paste.
Well, then follow your own taste – salt, pepper, add your favorite spices. Simmer the sauce over low heat for 10-15 minutes, remembering to stir periodically. Then remove from heat – you can serve hot or cooled, according to your taste.

How to make a hot and sweet apricot sauce?

Now let's go through more non-standard tastes. In season, apricots want to “shove” them wherever possible. But did you know that in addition to compotes, jams and confitures, apricots make a wonderful hot sauce? .. well, rather, spicy-sweet? This version of the spicy will appeal to even those who are not a big fan of everything hot. After all, the sauce has expressive and pleasant sweet notes.
Well, let's talk about the ingredients that will be useful to you:

apricots (not overripe) – 300-350 g;
jalapeno pepper – 2 pcs.;
red chili pepper – 1 pc.;
apple cider vinegar – 300 ml;
cane (brown) sugar – 200 g;
bay leaf – 2 pcs.;
salt, pepper – to taste.

And now for the cooking method:

Peppers to clear of seeds, cut into thin half rings.
In a saucepan with a fairly thick bottom, combine the apple cider vinegar, sugar, and, stirring constantly, bring the mixture to a simmer over medium heat. As a result, you need to ensure that the sugar is completely dissolved.
Rinse apricots, clean them of dirt, remove all kinds of twigs, tails, etc. Also remove the pits. The apricot halves can still be cut in half to form quarters.
Add the prepared pieces of apricot, chopped peppers, bay leaf to the saucepan to the mixture of vinegar and sugar.
Now you need to salt and pepper everything, mix well, and cook over low heat until the apricots are soft. It will take about 10-20 minutes (depending on the ripeness of your fruit).
After that, you need to remove the bay leaf, and grind the entire mixture with a blender.

In a clean, sterilized container, hot sauce with apricots can be stored in the refrigerator for 3-4 weeks. It can be served with anything, but it is especially good with meat or chicken.

Simple quick hot sauce for meat

And now for another tomato-based sauce. It is perfect for any meat dishes, replacing the usual mustard or hot ketchup.
So, you will need:

ripe tomatoes – 4 pcs.;
hard sour apple – 1-2 pcs.;
any vinegar – 2 tsp;
garlic – 4 cloves;
chili pepper – 1 pc.;
spices, salt, pepper – to taste.

Step by step cooking looks like this:

Peel the tomatoes. To do this, cut the skin and pour boiling water over the vegetables. After a couple of minutes, remove from the water and the skin at the incision should be removed without problems. Chop the peeled tomatoes until puree.
Tomatoes do not need to be peeled at all. You can simply cut them into 4 parts and grate each on a coarse grater. You should start rubbing with the pulp, and when you get to the skin, just put it aside and take another piece of tomato. This method is much easier and less time consuming.
Peel apples, seeds and core in general. Grind with a blender or simply grate.
Pepper pitted and chop as finely as possible.
Mix tomatoes, apple and pepper, add crushed garlic, vinegar, salt, pepper, spices. Mix well and that's it, in fact – the sauce is ready.

Clarification just in case.
Of course, it is better if you can carry out all the processes on a blender (if you have one). Then your goal is to make the sauce completely homogeneous by mashing it in a puree. But, if there is no blender, then the option presented above will do.

All-purpose hot sauce with garlic

Speaking of pungency, garlic is the first thing that comes to mind for many. And this is not strange, because this spicy ingredient is always at hand in almost every home. Therefore, it would be foolish to miss out on the homemade hot garlic sauce recipe. But, keep in mind, pepper is also present here. 🙂 A sauce that is simply prepared to the point of disgrace, but at the same time will decorate any dish with its piquancy.
For cooking, prepare:

jalapeno pepper – 6 pcs. (medium);
cilantro – 4 branches;
green onions – 2 feathers;
garlic – 5-7 cloves;
vinegar (any) – 100 ml;
sugar – 3 tbsp. l .;
freshly squeezed lime juice – 1 tbsp. l .;
salt – 1 tsp

Cooking:

Pepper pitted.
Place all ingredients (pepper, onion, garlic, cilantro) in a chopper, beat until smooth.
When the “hard ingredients” are finished, add the rest – vinegar, sugar, lime juice, salt. Interrupt everything again, achieving maximum uniformity. This, in general, is all! The sauce is ready.

You can serve hot sauce with meat, with pasta – especially good. You can also use it as a spicy chicken marinade – especially for chicken legs or wings.

The only thing is, do not get carried away with the sauce on a date or a romantic dinner, otherwise, well, you get the idea.
The sauce should be stored for about two weeks in a clean container in the refrigerator.

Sources used and useful links on the topic: https://povkusu.guru/sous-chili-7-sposobov-prigotovleniya/ https://canadacook.ru/ingredients/%D0%A1%D0%BE%D1%83%D1 % 81 +% D1% 87% D0% B8% D0% BB% D0% B8 / https://sousnica.com/sous-chili/ https://vsvoemdome.ru/eda/recepty/sous/domashnij-recept- prigotovleniya-sousa-chili https://sousec.ru/ostrye/samyj-ostryj-sous-v-mire.html https://FB.ru/article/269094/kak-prigotovit-sous-chili-v-domashnih- usloviyah-retseptyi https://sousnica.com/ostryj-sous/

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