Spicy sauce recipe

Spicy sauce recipe - inevidimka spicy sauce recipe 06b70731 a134 4eb1 a333 38718408aa0a

Spicy sauces have been igniting the taste buds of people across the globe for centuries, tracing back to ancient civilizations where chili peppers were cultivated and used both for their culinary heat and medicinal properties. From the fiery hot sauces of the Caribbean to the complex chili oils of Asia, each culture has developed its own version of a spicy sauce, using locally available ingredients to create something that adds not just heat but depth of flavor to dishes. These sauces are versatile, served with everything from street food snacks to gourmet meals, enhancing dishes like tacos, noodles, grilled meats, and vegetables with a bold kick.

Serves: +10
  • Fresh chili peppers 100 g
  • Garlic cloves 3 things
  • Tomato paste 50 g
  • Apple cider vinegar 30 ml
  • Honey 15 g
  • Water 100 ml
  • Salt 1 teaspoon
  • Smoked paprika 1\2 teaspoon
  • Cumin powder 1\2 teaspoon
  • Olive oil 2 tablespoons
60 minsPrint
  • Start by washing the chili peppers, then slice them thinly. If you prefer a less spicy sauce, you can remove the seeds and membranes.
  • In a saucepan, heat the olive oil over medium heat. Add the sliced chili peppers and minced garlic cloves. Sauté for 2-3 minutes until the garlic is fragrant but not browned.
  • Stir in the tomato paste, apple cider vinegar, honey, smoked paprika, cumin powder, and salt. Mix well to combine all the ingredients.
  • Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the sauce thickens.
  • Carefully transfer the cooked sauce to a blender. Blend until smooth. For an extra smooth sauce, you can strain it through a fine mesh sieve.
  • Let the sauce cool to room temperature before transferring it to a sterilized bottle or jar.

Storage Tips

Spicy sauce can be stored in the refrigerator for up to 2 weeks. Ensure it’s kept in a clean, airtight container to maintain its freshness and prevent contamination. For longer storage, spicy sauces often freeze well, though it may alter the texture slightly upon thawing.

Useful Properties of the Main Ingredient

Chili peppers, the heart of any spicy sauce, are rich in vitamins C and B6, potassium, and capsaicin, the compound that gives peppers their heat. Capsaicin has been studied for its metabolism-boosting properties, potential to reduce pain and inflammation, and ability to promote heart health.

Interesting Facts

  • Global Heat: Almost every culture has its own version of a spicy sauce, from Mexico’s salsas to Thailand’s Sriracha, showcasing the universal love for adding a little heat to food.
  • Health Benefits: Beyond adding flavor, capsaicin in chili peppers is believed to have numerous health benefits, including pain relief and improved heart health.
  • Scoville Scale: The heat of chili peppers is measured in Scoville Heat Units (SHU), a scale developed in 1912. It ranges from 0 (bell peppers) to over 2 million (Pepper X, one of the hottest chilies in the world).
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