​Species Thai sauces lots of. There is a real variety in stores: dark and light soy, oyster, fish, shrimp, peanut, plum, tamarind and others. You can take them home with you and use them to prepare Thai dishes. But I'm not talking about those now. simple ingredients, but about homemade sauces. Of course, you can also find them in stores, but it is better to cook yourself. Here's how to make delicious Thai sauces.

What are Thai sauces?

First, I need to introduce you a bit to the concept of homemade Thai sauces. For a complete understanding, it is worth drawing an analogy with chutney or salsa. Caesar salad dressing or pesto are great examples. In Thai cuisine, there are two varieties of homemade sauces: namprik (nam phrik) and namchim (nam jim or nam chim) - and there are a lot of variations of them.

Namprik literally translates as "liquid with chili peppers", which is the basis of the sauce. Other ingredients vary: garlic, shallots, lime juice, salt or fish sauce, and fish or shrimp paste. Namprik is usually thick or thin with bits of ingredients, some variations are pasta-like, like wasabi. In restaurants, the sauce is served in small bowls for vegetables, rice, meat and is used to prepare some dishes, such as red curry or spicy soup keng som (kaeng som). And they even eat it as a dessert: namprik is popular with us.

Namprik for red curry

Namchim sauces are usually thinner and smoother. They are used for dipping pieces of meat, fish or rice. The ingredients of namchim are varied: garlic, fish sauce, sugar, lime juice, chili and others. These sauces are served in Thai restaurants with a variety of dishes. Namchim kai is also called sweet chilli or sweet- spicy sauce and served with grilled chicken. Plum namchim will be brought to you, and peanuts will be brought to the sate kebabs. And in Thailand, Sriracha sauce is also popular, resembling orange-red spicy ketchup in appearance. It takes its name from the city of Si Racha in Chonburi Province, where it was invented.

Sirracha sauce

Thai homemade sauces are very easy to make. Traditionally, a mortar and pestle is used to make them, but you can grind the ingredients with an immersion blender or other convenient method. I'll start with the Laotian jeow sauce, which I learned to cook at a cooking course in Luang Prabang. I promised a long time ago to tell you his recipe.

Vegetables with Laos sauce

Luak Puk - vegetables with Lao sauce

• 1 tablespoon vegetable oil
• 2 large tomatoes cut into pieces
• 8 cherry tomatoes cut in half
• 4 teaspoons dried roasted garlic
• 1 teaspoon chili powder
• 1 teaspoon fish sauce
• 1 teaspoon chicken broth
• 1 teaspoon salt

For this dish, you can use any vegetables according to the season: zucchini, cabbage, pumpkin, cauliflower, broccoli, young corn, carrots and even mushrooms. Cut the selected products into pieces or slices so that it is convenient to take it with your hands, dip it in the sauce and eat it, and put it in salted water. Don't overcook the vegetables, they should be crispy.

Sauce making process

1. Pour vegetable oil into a frying pan, put all the tomatoes, salt and chicken broth, and, stirring, bring them to a soft consistency.
2. Pound the resulting mass in a mortar with fried garlic, chili powder and fish sauce until smooth.
3. Transfer the sauce to a small bowl and serve with vegetables.

Little tricks

1. Usually a wok is used for cooking, but you can get by with a regular frying pan, be careful not to burn the ingredients.
2. If you don't have chili powder, substitute ground red pepper.
3. For sauce in Laos, dried fried garlic. You can replace it with fresh and fry in oil at the very beginning.
4. Vegetarians should substitute soy sauce for fish sauce, and replace chicken broth with water or veggie broth.
5. This sauce is perfect not only for vegetables, but also for other foods: sausages, barbecue meat. It can even be used in place of tomato paste in a pizza base. You get a very spicy Lao-Italian dish.

Namprik ong

You can not get around a couple of recipes for Thai homemade sauces. Each region has its own brand of namprik. Restaurants in Phuket serve spicy grilled shrimp pasta with red onion, chili and lime, served with poached vegetables. In the north, namprik kha is a popular sauce with fried chili, garlic and galangal, it is eaten with boiled mushrooms. The very first Thai sauce that Europeans learned about back in the Ayutthaya period was namprik kapi. I will tell you his recipe.

Nam Phrik Kapi - Thai Shrimp Paste Sauce

To prepare the sauce you will need:

• 5 small chili peppers
• 5 garlic cloves
• 2 tablespoons shrimp paste
• 2 tablespoons of sugar
• 3 tablespoons lime juice
• 3 tablespoons fish sauce

Sauce making process

1. Grind chili and garlic in a mortar. An immersion blender can be used if desired.
2. Add sugar and shrimp paste, stir.
3. Add lime juice, fish sauce and bring everything to a homogeneous consistency. Namprik is ready.

Little tricks

1. Traditionally in Thailand, before preparing the sauce, shrimp paste is first heated over coals for 10 minutes. This gives it a special flavor. If the grill is far away, use an oven.
2. Some housewives add pea eggplant and dried shrimp to the sauce. If you find any, add two tablespoons each.
3. Namprik kapi goes well with vegetables, grilled fish or scrambled eggs.

Shrimp paste for namprik kapi

I thought about what sauce we would like to tell about, and decided on two recipes: for seafood and sweet-spicy for chicken - my dad's favorite sauce, it is also called sweet chilli. Another time I will separately write a recipe for sate kebabs, for them there will be not only sauce, but also marinade.

Nam Jim Thale - namchim thale for seafood

To prepare the sauce you will need:

• 4 garlic cloves
• 4 small chili peppers
• 5 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon cane sugar

Sauce making process

1. Mince the garlic, crush it with the chili in a mortar, or use an immersion blender.
2. Add the rest of the ingredients and mix well.
3. Vegetarians should replace fish sauce with soy sauce.
4. Namchim thale is perfect for grilled or steamed fish, squid and other seafood.

Different types of chili paste used for namprik

Nam Jim Kai - sweet and spicy namchim for grilled chicken

To prepare the sauce you will need:

• 100 ml apple cider vinegar
• 100 grams of sugar
• 1/4 teaspoon salt
• 6 garlic cloves
• 1 teaspoon dried chili powder

Sauce making process

1. Pass the garlic through a garlic press.
2. Pour vinegar into a saucepan and bring to a boil.
3. Add sugar, salt and simmer for another 5 minutes.
4. Remove from heat, add garlic and chili. Cool to room temperature.
5. Namchim kai is perfect for grilled chicken, rice and many other Thai dishes. This is one of the most popular sauces in Thai restaurants.

Grilled chicken

As you can see, Thai cuisine pleases with its simplicity. You can make all these sauces in just 20-30 minutes if guests suddenly come and want to know everything about Thailand. Good appetite!

Fish sauce is often used in the preparation of Thai sauces. If you live away from the huge hypermarkets where you can find this ingredient, replace it with a strong one. fish broth, boiled down by 2/3. If you don’t really like the taste of fish, do it easier - add a little soy sauce instead of fish. There is only one condition - use only very quality product, which does not contain salt, flavor enhancers and other unnecessary components.

To the chicken

Since chicken is cooked more often than other types of meat, let's start with a suitable option, cook Thai sweet and sour sauce, whose recipe does not contain any unfamiliar products.

Ingredients:

• natural yellow apple vinegar - 7 tbsp. spoons;
• thick balsamic vinegar - 1 teaspoon;
• mountain salt without additives - 1 teaspoon without a slide;
• hot blue garlic - 3-4 cloves;
• white sugar sand - ½ cup;
• hot chili, ground into powder - ½ teaspoon.

Cooking

To prepare Thai sauce for chicken, take a mortar and grind garlic and salt in it to make a homogeneous spicy gruel. Pour it with vinegar (immediately add balsamic to apple), put sugar and chili powder. Stirring, we begin to heat the whole mixture together over very low heat. Don't let her burn. After 3-4 minutes, the sauce can be removed from the heat. It is suitable not only for boiled or fried chicken, but also with grilled or barbecued dishes, such as chicken sausages.

For fish and seafood

For fish day Another delicious Thai sauce will do.

Ingredients:

• large brown cane sugar - 3 teaspoons;
• ripe lime - 1 pc.;
• white garlic is not too sharp - 2-3 cloves;
• pepper "Spark" or "Jalapeño" - 2 pcs.;
• fish sauce - 80 ml.

Cooking

This sauce is not cooked, so it keeps everything useful material components. In a mortar, crushed garlic cloves are ground into a gruel, we use sugar as an abrasive. Cut the peppers in half, remove the seeds and partitions and add to the mortar. We need to get a homogeneous mixture into which we pour fish sauce and juice squeezed from a lime.

For fatty meat

If you want to bring out the taste of lamb or pork, duck or other rather fatty meat, prepare Thai hot sauce, the recipe of which includes a large amount of hot pepper.

Ingredients:

• very strong - 50 ml;
• red non-watery tomatoes - 4 pcs.;
• vegetable oil, odorless, not refined - 2 tbsp. spoons;
• garlic - 1 large head;
• quality - 1 teaspoon;
• salt - 1 teaspoon;
• hot chili pepper powder - 2 teaspoons.

Cooking

If too spicy food not for you, make Thai chili sauce by changing the recipe - reduce the amount of pepper and garlic by half. We blanch the tomatoes with boiling water, remove the skin, and cut the flesh into small pieces (the smaller, the better). We heat the oil, fry the finely chopped garlic until the color changes, add the tomatoes. Simmer for 5 minutes, add broth, salt and chili. Simmer everything together over low heat for another 5 minutes. Cool down, add soy sauce and puree. As you can see, Thai sauce can be prepared for almost any dish, and everyone can do it.

The locals of Thailand add spicy and interesting sauces to almost all dishes. They come in different colors, tastes and smells. Most sauces have a rather unpleasant smell, especially for Europeans. But for Thais, the stronger the smell, the more delicious. For lovers of Thai cuisine, and for all lovers of "spicy" I suggest the sauce is already more Europeanized.

Compound:
hot red pepper - 4 pcs.
onion - 1 head
garlic - 2 cloves
vegetable oil - 1 tbsp. a spoon
chopped cilantro - 1 tbsp. a spoon
grated lemon zest - 2 teaspoons
ground coriander - 2 teaspoons
ground cumin seeds - 1 teaspoon
ground cinnamon - 1 teaspoon
ground turmeric - 1 teaspoon
black peppercorns - 1 teaspoon
salt - 1 teaspoon

 

Cooking method:
Wash hot pepper, cut, remove seeds.
Grind the remaining ingredients with a blender (combine or meat grinder) into a paste, add hot pepper. If the mixture is very thick, you can add water or vegetable oil. Boil the resulting mixture for 2 minutes.

Cooking method

• Cut hot pepper.
• Remove partitions and grains. If you want to make the sauce more spicy, you can leave some grains.
• Peel the garlic:
• Using a blender, grind all the ingredients for the sauce until smooth.
• Place the mixture in a small container and bring to a boil, then reduce the heat.
• Cook the mixture over low heat for 5-7 minutes until obvious signs of thickening.
• In a separate bowl, mix 4 tablespoons potato starch with 8 tablespoons of water and add in small portions to a barely simmering sauce, vigorously stirring the entire mixture while mixing, avoiding the formation of lumps.
• Pour the prepared sauce into a suitable storage container.
• Cool down.
• You will be able to achieve long-term storage in your refrigerator.
• Such a saucemost suitable for shrimp, grilled chicken, fish.
  

There are two main types of fish sauces that Europeans can try. These are “padek” and “nam pla”. “Padaek” is not very popular, as it has the strongest “aroma” and taste. Nam pla fish sauce is more “Europeanized” - the smell is not so irritating to the eyes, the taste is less spicy.

How to make Thai fish sauce

Naturally, the basis of Thai fish sauce is fish. At the choice and desire of the manufacturers, the fish can be used as a whole or separate parts. Fish are put into barrels and covered with salt, then they are closed, opening at least 1-2 years later. The longer the fermentation process takes place, the better (according to the Thais) the sauce will be. These barrels can even stand next to the sale of fashionable women's bags - Thais are not squeamish, and if the bags smell of Thai fish sauce - it's even better. After “infusion”, Thais add spices to their taste.

The sauce is enough for us to infuse for half a year, but the paddock is at least 2 years old (you can see pieces of fish in its composition). Nam Pla same looks harmless: yellow, bits of red and green chili- you won’t even think that it’s from rotten fish.

Thai spicy sweet sauce to the chicken

   

 

Chili red pepper - 5 pieces

Garlic - 3 cloves

Pineapple - 1/4 piece

Sugar - 1/2 cup

Vinegar - 1/2 cup

Cooking:

• Finely chop pepper, garlic, pineapple.
• Add sugar and vinegar.
• Put on fire, bring to a boil until foam appears, which must be removed.
• Let cool.

  The sauce should thicken like a traditional jam.

Spicy thai sauce dip

To make the dip, remove the chile seeds and chop finely. Place in a saucepan with the rest of the ingredients and heat up.

Ingredients

• 375 g (1.5 cups) peanut butter (paste)
• 125 ml (0.5 cup) coconut milk
• 3 tbsp water
• 3 tbsp fresh lime juice
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp hot chili sauce (or to taste)
• 1 tbsp crushed fresh root ginger
• 3 garlic cloves, minced
• 4 tbsp chopped fresh cilantro

Cooking method

Mix in a bowl peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger and garlic. Add coriander just before serving.

Thai cuisine is a kaleidoscope of tastes as colorful and colorful as the country itself, amazing Thailand, a huge world of delicious tastes! Bon Appetit!

Thai sauce is a generic name for all sauces produced in this country. It is impossible to imagine Thai cuisine without an abundance of gravies made from the most various ingredients. If you look at the store shelf with Thai sauces, you can find nut, shrimp, plum, and soy varieties there.

Types of Thai sauces

Two types of sauces are most often found on the home menu: namprik (Nam Phrik) and namchim (Nam Chim).

The composition of namprik necessarily contains chili pepper, and liquid foundation presented in the form of fish or shrimp paste. It can be quite thick, or consist of products cut into small pieces. Used to season rice or vegetable garnish, meat, for keng som (spicy Thai soup), which Thai housewives cook everywhere.

Namchim usually has a liquid and homogeneous texture, and can be dyed in light and dark tones of red. Thais love to dip pieces of fish or meat in it. Plum namchim is prepared for shrimp, and namchim kai is served with chicken, which has a pleasant sweet-spicy taste.

Thai sauce is prepared without much difficulty, it takes a little time, in some cases, few products are needed. To grind the ingredients, Thai cuisine professionals use a mortar and pestle, at home you can get by with a blender.

The first type of Thai gravy tasted by Europeans was the fabulous namprik kapi, made from shrimp-derived paste. We will start with her.

Sauce Nam Phrik Kapi

If you want to follow the technology of making Thai sauce, stock up on a mortar. When grinding products manually, the bouquet of aroma and taste is better preserved. For namprika, capi is taken:

• small chili pods - 5 pieces;
• garlic 5 cloves;
• shrimp paste - 2 tbsp. spoons;
• lime juice - squeeze about 3 tbsp. spoons;
• fish sauce (replaces salt) - 3 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Step by step cooking:

1. Mash the pepper and garlic in a mortar. If these tools are not in your kitchen, use a blender.
2. We put the crushed mass in a bowl, add shrimp paste and sugar to it. We mix.
3. We introduce the remaining components of the sauce, knead everything again.

green thai sauce recipe

Thai green sauce not without chili, but green pepper pods are put in it to preserve the color. The general composition is:

• chili - 4 pods;
• onions - 1 piece;
• turmeric, coriander, cumin seeds, ground cinnamon - 1 tbsp. spoon
• garlic - 2 cloves;
• grated lemon zest - 2 teaspoons;
• black pepper in the form of peas - 1 teaspoon;
• green cilantro chopped - 1 tbsp. a spoon;
• vegetable oil - 1 tbsp. a spoon;
• salt - about 1 teaspoon.

How we cook:

1. Free the chili pods from the grains, finely chop.
2. Grind the ingredients prescribed in the recipe in a blender. Add oil, mix the mass.
3. Send to the fire and boil for 2 minutes.

Thai green sauce goes well with white fish dishes.

Namchim for seafood dishes

If your family loves seafood dishes, you should stock up on the namchim thale recipe. For the gravy you will need:

• coarse brown sugar - 3 teaspoons;
• chili - 2 pods;
• lime - 1 piece;
• fish sauce - 80 ml;
• garlic - 2-3 cloves.

Cooking:

1. Garlic must be crushed in a mortar along with sugar.
2. We clean the chili pods from the grains and, cutting into small pieces, send them to the garlic in a mortar. We continue to grind the ingredients.
3. When the mass becomes homogeneous, dilute it with fish sauce and juice squeezed from the lime fruit.

This gravy is one of the sweet and sour varieties and perfectly beats the fishy taste of the main dish. It is important not to overdo it with lime, so take a small fruit.

chicken gravy recipe

In the store, choosing Thai sauce for chicken is very simple: look at the bottles with rooster on the label, and you won’t be mistaken. For housewives who prefer to make their own gravies, we recommend a recipe that includes following products:

• apple cider vinegar - 7 tbsp. spoons;
• balsamic vinegar - 1 teaspoon;
• chili (powder) - 0.5 tsp;
• garlic - 3-4 cloves;
• sugar - 0.5 cups;
• salt - 1 teaspoon.

Cooking:

1. As always, we need a mortar. We put garlic and salt in it, grind everything thoroughly, turning the ingredients into gruel.
2. We mix two types of vinegar and introduce them into the gruel. We supplement the composition with sugar and chili powder, stir.
3. We shift it into a saucepan and warm it up for 3-4 minutes, making sure that the gruel does not burn.
4. Serve the cooled gravy with the chicken.

Thanks to the combination of vinegar and sugar, we get a sweet and sour taste that nicely complements the taste of the bird. By varying the amount of sugar and vinegar, you can get a flavor combination suitable for all family members. By the way, you can use this recipe for a salad with chicken and vegetables.

Among the variety of Thai sauces, you can always find something original. For example, nut satay, which has a magical sweet-spicy bouquet of taste. It has coconut milk and lots of spices, making for an amazing combination. They serve it to fried meat and grilled chicken.

The famous Nam Man Hoi or used in cooking fried and boiled dishes from fish and meat. In it, products are cooked, getting a rich melody of taste. It is very thick and has a dark, almost black color. Harmonious sauce in combination with seafood.

cooking secrets

In each national cuisine there are subtleties of cooking, without which they lose their taste originality. They are also present in the preparation of sauces from Thailand.

So, in Laos, not fresh garlic is added to gravy, but fried, dried and crushed into powder. Thai housewives take a wok as cooking utensils, but you can also cook delicious gravy in an ordinary frying pan.

If you are a vegetarian, feel free to replace the fish sauce with soy. The main thing is that the composition of the finished product does not contain a large number of additional ingredients. In many recipes, they serve as salt substitutes and do not greatly affect the taste of the gravy.

When choosing a type of sauce, pay attention to its consistency. Liquid types are suitable for dressing rice, salad, dipping bread or meat. Use thicker varieties for fried foods. In contact with a hot dish, they willingly give off flavor, complementing the dish with appetizing notes.

reasontoseason.com

Ingredients:

• 50 g chili pepper;
• 3 cloves of garlic;
• 1 tablespoon ;
• 1 teaspoon starch;
• 1 tablespoon of wine or apple cider vinegar;
• 1 teaspoon of sugar;
• a pinch of salt.

Cooking

Grind garlic and chili peppers in a blender. Transfer the resulting mixture to a saucepan, add vinegar, oil, salt and sugar and put on a slow fire.

As soon as the sauce starts to boil, add the starch. Immediately after boiling, remove the pan from the stove and set to cool.

Because of the starch, the sauce is quite thick. If you want to make it more liquid, just skip this ingredient.

In a clean, airtight container, the sauce will keep in the refrigerator for up to a week.

chilipeppermadness.com

Ingredients:

• 450 g very hot chili peppers without stems;
• 4 cloves of garlic;
• 12 large basil leaves;
• 1 glass of vinegar;
• 1 teaspoon of salt.

Cooking

Preheat oven to 200°C. Spread chili peppers and unpeeled garlic cloves on a baking sheet. Send vegetables for 15-20 minutes in the oven. Wait for the skin of the peppers to wrinkle a little, but not burn.

Grind the pepper and peeled garlic in a food processor. Add basil leaves and blend again. When the vegetables are well mashed, pour in the vinegar.

At the end, salt and mix the sauce. Strain it and pour into sterilized bottles. It can be stored in the refrigerator for 1-2 weeks.

Be careful: this sauce is really hot!

pixabay.com

Ingredients:

• 200-250 g coarsely chopped apricots (pitted);
• 2 jalapeno peppers;
• 1 large thai pepper Chile;
• 1 red chili pepper;
• 2 cups apple cider vinegar;
• 1 cup light brown sugar;
• 2 bay leaves;
• salt - to taste.

Cooking

Cut it all hot peppers along with seeds, except for one jalapeno pepper: it must first be cleaned of seeds and then chopped.

In a medium saucepan, mix Apple vinegar and brown sugar and bring the mixture to a boil to dissolve the sugar. Add the apricots, all crushed peppers, bay leaf and simmer the sauce over moderate heat until the apricots are soft. This will take about 5 minutes.

Let the sauce cool, then remove the bay leaf and transfer the mixture to a blender. Grind until smooth, salt and pour into sterilized jars or bottles.

This sauce can be stored in the refrigerator for up to a month. It is best served with or used for cooking.

bustle.com

Ingredients:

• 2 small red chili peppers;
• 2 ordinary red peppers;
• 2 cloves of garlic;
• 1 shallot;
• 400 g chopped tomatoes with juice;
• 100 g brown sugar;
• 3 tablespoons sherry vinegar

Cooking

Remove the seeds from the pepper and chop. Chop the onion and garlic. Put these ingredients in food processor, add tomatoes and mix until smooth.

Transfer the puree to a stainless steel saucepan, add sugar and vinegar and bring to a boil, stirring occasionally.

After boiling, reduce the heat to a minimum and simmer the sauce for 40-60 minutes until it thickens. Do not forget to stir, especially towards the end of cooking.

Pour the finished sauce into sterilized jars and refrigerate. As such, it can be stored in the refrigerator for two weeks.

pixabay.com

Ingredients:

• 200-250 g red jalapeno peppers;
• 1 clove of garlic;
• ¹⁄₂ cup fresh lime juice;
• ¼ cup of water;
• 2 tablespoons of salt.

Cooking

Coarsely chop the pepper and send along with the rest of the ingredients to a blender. Mix everything until smooth. Transfer the finished sauce to an airtight container.

This sauce is perfect for roast beef. It can be stored in the refrigerator for about a week.

pixabay.com

Ingredients:

• 6 medium jalapeno peppers;
• 4 sprigs of cilantro;
• 2 green onion feathers;
• 2 cloves of garlic;
• ¹⁄₂ cup of white vinegar;
• 2 tablespoons of sugar;
• 1 tablespoon fresh lime juice;
• 1 teaspoon of salt.

Cooking

Chop the jalapeno, cilantro, onion and garlic. Move their blender, add all other ingredients and blend until smooth. Voila, the sauce is ready.

It can be added to meat, used as a marinade for poultry, or used in tacos. Sauce can be stored in the refrigerator for up to two weeks.

sistacafe.com

Ingredients:

• 1 teaspoon chili powder;
• 6 cloves of garlic;
• 100 ml apple cider vinegar;
• 100 g of sugar;
• ¹⁄₄ teaspoon salt.

Cooking

Pour the vinegar into the saucepan and bring it to a boil. Add sugar, salt and simmer for 5 minutes.

Remove the pot from the heat, add the minced garlic and chile powder. Cool the sauce to room temperature.

This option goes well with grilled chicken, rice and many Thai dishes. It can be stored in the refrigerator for up to a week.

tandapagar.com

Ingredients:

• 5 tablespoons of soy sauce;
• 1 tablespoon rice wine;
• 2-3 cloves of garlic;
• 10 g of ginger root;
• 1 tablespoon rice vinegar;
• 20 g cilantro;
• 1 tablespoon of tomato paste.

Cooking

Chop the garlic and cilantro, grate the ginger. Combine these ingredients and add soy sauce, wine and vinegar to them. Mix thoroughly. At the end add tomato paste and stir again.

This sauce goes great with fish: it can also be served with ready meal, and add during cooking.

It is best to eat the sauce right away or pour it into a clean, airtight container and store in the refrigerator for about a week.

pixabay.com

Ingredients:

• 2 tablespoons of rapeseed oil;
• 1 medium red onion;
• ¾ cup coarsely chopped fresh ginger;
• ¾ cup light brown sugar;
• 1 ¹⁄₄ cups ketchup;
• ¹⁄₄ cup chili bean sauce (toban djan);
• 1 glass of water.

Cooking

Heat up the oil in a saucepan. Add thinly sliced ​​onion and cook over medium heat until browned (about 4 minutes). Add ginger, reduce heat and simmer for 3 minutes until softened.

Put sugar, ketchup and bean sauce. Simmer over low heat for about 5 minutes until thickened.

Transfer the mixture to a blender, add half a glass of water and mix everything until smooth. Then add the rest of the water and mix again.

Transfer the sauce back to the saucepan and simmer over low heat for 3 more minutes. Then pour it into a clean bowl and refrigerate to chill.

This amount of sauce is enough for about 2 kg of finished. It is not recommended to store it for more than a day.

gotovim-doma.ru

Ingredients

For dry adjika:

• 300 g of bitter red pepper;
• 2 tablespoons of coriander;
• 1 tablespoon hops-suneli;
• 1 tablespoon dill seeds;
• sea ​​salt.

For sauce:

• 4 kg tomato puree;
• 2 kg of sweet pepper;
• 2 hot peppers;
• 2 bunches of cilantro;
• 1 bunch marjoram;
• 1 bunch of basil;
• 1 bunch of parsley;
• 6-8 heads of garlic;
• 6-10 teaspoons of adjika;
• 200 ml of vinegar;
• ¹⁄₄ teaspoon ground black pepper;
• 4 tablespoons of suneli hops;
• salt - to taste.

Cooking

First you need to prepare dry adjika. Peel the dried red peppers from the stalks and seeds in advance (preferably 1-2 weeks in advance) and chop in a meat grinder or food processor.

Sift the coriander so that no husks and other debris remain. Grind it in a mortar to powder.

Pound the dill seeds until oil is released and also grind in a mortar. Mix crushed peppers with coriander and dill seeds. Add suneli hops and salt. On average, for every 200–400 g of adjika, about 1 teaspoon of salt is consumed. Pour the finished dry adjika into an airtight container.

Now you can proceed to the preparation of the satsebeli sauce. Wash and clean all vegetables and herbs. Grind pepper and garlic in a meat grinder or combine.

Grind the tomatoes, drain the juice and boil the pulp until thick. Measure the required amount of tomato puree (4 kg) and, continuing to cook, add pepper and garlic to it. Stir.

Add all the spices, adjika, salt and part of the vinegar to the mixture. When all the components of the sauce are combined into one bouquet, remove it from the stove and pour it into sterile liter jars. Add a tablespoon of vinegar to each and swirl for long-term storage.

Do you have a favorite hot sauce? Share the recipe in the comments!