Thai chili in sweet sauce. So How To Prepare Thai Hot Sweet And Sour Sauce
reasontoseason.comIngredients:
- 50 g chili peppers;
- 3 cloves of garlic;
- 1 tablespoon ;
- 1 teaspoon of starch;
- 1 tablespoon wine or apple cider vinegar
- 1 teaspoon sugar
- a pinch of salt.
Preparation
Grind the garlic and chili in a blender. Transfer the resulting mixture to a saucepan, add vinegar, oil, salt and sugar and put on low heat.
Add the starch as soon as the sauce begins to boil. Immediately after boiling, remove the pan from the stove and set to cool.
The starch makes the sauce rather thick. If you want to make it thinner, just ditch this ingredient.
In a clean, sealed container, the sauce can be kept in the refrigerator for about a week.
chilipeppermadness.com Ingredients:
- 450 g of very hot chili peppers without stems;
- 4 cloves of garlic;
- 12 large basil leaves;
- 1 glass of vinegar;
- 1 teaspoon of salt.
Preparation
Preheat oven to 200 ° C. Place the chili peppers and unpeeled garlic cloves on a baking sheet. Place the vegetables in the oven for 15–20 minutes. Wait for the peppers to wrinkle a little, but not burn.
Chop the peppers and peeled garlic in a food processor. Add the basil leaves and grind the mixture again. When the vegetables are well wiped, pour in the vinegar.
Finally, add salt and stir the sauce. Strain it and pour it into sterilized bottles. In them, 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 chili
- 1 red chili
- 2 cups apple cider vinegar
- 1 cup light brown sugar
- 2 bay leaves;
- salt to taste.
Preparation
Cut all hot peppers together with the seeds, except for one jalapeno pepper: it must first be peeled from the seeds and then chopped.
In a medium saucepan, combine the apple cider vinegar and brown sugar and bring the mixture to a boil to dissolve the sugar. Add the apricots, all the crushed peppers, bay leaf and simmer the sauce over medium heat until the apricots are tender. 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 kept 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 regular red peppers
- 2 cloves of garlic;
- 1 shallots;
- 400 g chopped tomatoes with juice;
- 100 g brown sugar;
- 3 tablespoons sherry vinegar
Preparation
Pepper seeds and chop. Chop the onion and garlic. Put these ingredients in a food processor, add the tomatoes and blend until smooth.
Transfer the puree to a stainless steel pot, add sugar and vinegar and bring to a boil, stirring occasionally.
After boiling, reduce heat to low and simmer the sauce for 40-60 minutes, until thickened. Remember to stir, especially towards the end of cooking.
Pour the finished sauce into sterilized jars and refrigerate. In this form, it can be stored in the refrigerator for two weeks.
pixabay.com Ingredients:
- 200-250 g red jalapeno pepper;
- 1 clove of garlic;
- ¹⁄₂ cup fresh lime juice
- ¼ a glass of water;
- 2 tablespoons of salt.
Preparation
Coarsely chop the pepper and send it along with the rest of the ingredients to a blender. Mix everything until smooth. Transfer the prepared sauce to an airtight container.
This sauce is also perfect for roast beef. It can be stored in the refrigerator for about a week.
pixabay.com Ingredients:
- 6 medium jalapenos
- 4 sprigs of cilantro;
- 2 green onion feathers;
- 2 cloves of garlic;
- ¹⁄₂ cup white vinegar
- 2 tablespoons of sugar;
- 1 tablespoon fresh lime juice
- 1 teaspoon of salt.
Preparation
Chop jalapenos, cilantro, onion and garlic. Move them over to a blender, add all the rest of the ingredients and chop until smooth. Voila - the sauce is ready.
It can be added to meat, used as a poultry marinade, or in tacos. The 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 of apple cider vinegar;
- 100 g sugar;
- ¹⁄₄ teaspoon of salt.
Preparation
Pour vinegar into a saucepan and bring to a boil. Add sugar, salt and simmer for 5 minutes.
Remove the pan from heat, add chopped garlic and chili powder. Cool the sauce to room temperature.
This option goes well with grilled chicken, rice and many Thai dishes. In the refrigerator, it can be stored for no more than 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 tomato paste.
Preparation
Chop the garlic and cilantro, grate the ginger. Combine these ingredients and add soy sauce, wine and vinegar to them. Mix thoroughly. Finally add the tomato paste and stir again.
This sauce goes well with fish: it can be served with a ready-made dish or added during cooking.
It is best to eat the sauce right away or pour it into a clean, airtight container and store it in the refrigerator for about a week.
pixabay.com Ingredients:
- 2 tablespoons of rapeseed oil
- 1 medium red onion;
- ¾ cups fresh coarsely chopped ginger
- ¾ glasses of light brown sugar;
- 1 ¹⁄₄ cup ketchup
- ¹⁄₄ cup chili bean sauce (toban djan)
- 1 glass of water.
Preparation
Heat oil in a saucepan. Add thinly chopped onions and cook over medium heat until browned (about 4 minutes). Add ginger, reduce heat and cook for 3 minutes until softened.
Add sugar, ketchup, and bean sauce to a saucepan. Simmer for about 5 minutes until thickened.
Transfer the mixture to a blender, add half a glass of water and blend until smooth. Then add the remaining water and stir again.
Transfer the sauce back to the saucepan and simmer for another 3 minutes. Then pour it into a clean bowl and refrigerate it.
This amount of sauce is enough for about 2 kg of ready-made ones. It is not recommended to store it for more than a day.
gotovim-doma.ru Ingredients
For dry adjika:
- 300 g of hot red pepper;
- 2 tablespoons coriander
- 1 tablespoon of suneli hops;
- 1 tablespoon dill seeds
- sea salt.
For the sauce:
- 4 kg of tomato puree;
- 2 kg of sweet pepper;
- 2 hot peppers;
- 2 bunches of cilantro;
- 1 bunch of 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 of ground black pepper;
- 4 tablespoons of hops-suneli;
- salt to taste.
Preparation
First you need to prepare dry adjika. Peel in advance (preferably 1-2 weeks) the dried red pepper from the stalks and seeds and grind in a meat grinder or food processor.
Sift the coriander so that no husks and other debris remain. Grind it into a powder in a mortar.
Grind the dill seeds until oil separates and grind in a mortar too. Combine chopped 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 making the satsebeli sauce. Wash and peel all vegetables and herbs. Grind the pepper and garlic in a meat grinder or food processor.
Grind the tomatoes, drain the juice and boil the pulp until thick. Measure out 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 some 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 spoonful of vinegar to each and twist for long-term storage.
Do you have a favorite hot sauce? Share the recipe in the comments!
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 2/3 boiled strong fish broth. If you don't like the fishy taste, do it easier - add a little soy sauce instead of fish sauce. There is only one condition - use only a very high-quality product that does not contain salt, flavor enhancers and other unnecessary components.
To the chickenSince chicken is cooked more often than other types of meat, let's start with a suitable option, prepare a Thai sweet and sour sauce, the recipe of which does not contain any unfamiliar foods.
Ingredients:
- natural yellow apple vinegar - 7 tbsp. spoons;
- thick balsamic vinegar - 1 tsp;
- 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.
Preparation
To make Thai chicken sauce, take a mortar and rub the garlic and salt in it to make a homogeneous, spicy gruel. Fill it with vinegar (add balsamic to the apple cider), add sugar and chili powder. While stirring, we begin to heat the whole mixture together over very low heat. Don't let it burn. After 3-4 minutes, the sauce can be removed from heat. It is suitable not only for boiled or fried chicken, but also for grilled or barbecued dishes, such as chicken sausages.
For fish and seafoodFor a fish day, try another delicious Thai sauce.
Ingredients:
- large brown cane sugar - 3 tsp;
- ripe lime - 1 pc.;
- white garlic, not too spicy - 2-3 cloves;
- pepper "Ogonyok" or "Jalapeno" - 2 pcs .;
- fish sauce - 80 ml.
Preparation
This sauce is not heat-treated, so it retains all the nutrients of the components. In a mortar, grind the chopped garlic cloves into gruel, 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 lime.
To fatty meatIf you want to accentuate the flavor of lamb or pork, duck, or other rather fatty meats, prepare Thai hot sauce, which includes a lot of hot peppers in the recipe.
Ingredients:
- very strong - 50 ml;
- red not watery tomatoes - 4 pcs.;
- odorless unrefined vegetable oil - 2 tbsp. spoons;
- garlic - 1 large head;
- high-quality - 1 tsp;
- salt - 1 tsp;
- hot chili pepper powder - 2 tsp.
Preparation
If the food is too spicy for you, prepare Thai chili sauce by changing the recipe - reduce the amount of pepper and garlic by half. Blanch the tomatoes with boiling water, remove the skin, and cut the pulp 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. We simmer everything together over low heat for another 5 minutes. Cool, add soy sauce and puree. As you can see, you can cook Thai sauce for almost any dish, and everyone can do it.
As a big spicy food lover, I couldn't pass up this Thai sweet hot sauce recipe. It is very easy to do (by the way, I have a lot of recipes on my blog) and will suit a wide range of dishes: from pasta to, for example,. It will be especially good with shrimps, if, of course, you eat them.
Ingredients
- 3 cloves of garlic
- 2 medium red chili peppers
- 50 ml light uscus (best wine or apple cider)
- 100 grams of sugar
- 150 ml of water
- a pinch of salt
- 1 tablespoon starch (corn or potato starch, not essential)
From the indicated amount of ingredients, I got 300 ml of sauce.
Preparation
The pungency of the sauce depends on how many seeds you leave in the chili peppers. If you are afraid that Thai sweet spicy sauce will turn out to be very spicy, do not be lazy and clean out all the seeds. Also, keep in mind that as the sauce is stored, its pungency gradually diminishes. It will be the most burning on the day of preparation.
Garlic, chili, uschus, sugar, water and salt should be puréed as smoothly as possible using a food processor.
Pour the resulting bright red puree into a saucepan or small saucepan and put on the stove. Let it boil and simmer over low heat for 3 minutes. It is better to stir occasionally.
Next, you need to add starch to our sauce. It is most convenient to pre-mix it with a small amount of water and pour the resulting gruel into the sauce. This way there will be fewer lumps that will have to be broken with a fork or, more conveniently, a whisk. The starch is needed so that the sauce becomes thicker and the chili and garlic chunks remain in the thick of the sauce, and do not float up.
After you have added the starch, let the sauce boil for literally another minute, and then remove from the stove. You can pour the Thai sweet spicy sauce into a jar when it has cooled completely. The sauce can be kept in the refrigerator for a couple of weeks.
If you don't like using sugar, then you can replace it with liquid honey. In this case, you will need to take water and honey in approximately the same proportion. There is also no need to use starch, because honey will provide the required density. In this case, the sauce is cooked not for 3-5 minutes, but for about 20. You will need to make sure that the sauce does not burn.
The recipe for the dish with a photo, see below.
I like to cook spicy sweet and sour chili sauce most, at home. It's not difficult at all, but the result is a fragrant spicy sauce that is part of many Thai dishes. Also, a thick homemade chili sauce can be served with meat or vegetable and fried dishes. The main advantage of homemade sauce is that you yourself regulate the degree of spiciness and composition. No chemical additives or dyes, only natural products!
I prefer to cook this sauce from large chili peppers... Such fleshy long fragrant pods. With Chile, the following rule applies: the smaller the pepper, the "angrier" and sharper it is... The large peppers are not so hot, but nevertheless pleasantly ignite the senses and have a unique chili aroma. I often add ready-made sauce simply to boiled or vegetable dishes, and I also cook soup based on this chili paste.
Sweet Hot Chili Sauce Recipe
To prepare this delicious sauce, you need to take:
- 5 large chili peppers;
- a few tomatoes;
- vegetable oil 4 tbsp. spoons;
- shallots 1 pc;
- garlic 8-10 cloves;
- palm or coconut sugar 3 tbsp spoons;
- lime juice, tamarind paste or pineapple vinegar 5% 4 tbsp. spoons;
- salt or fish sauce to taste.
Coconut sugar can be substituted for regular white sugar or brown cane sugar. We set our sour sauce in any possible way - with fruit vinegar or a solution of tamarind paste, lime-lemon juice - which is at hand at the moment.
The same sauce can be prepared without using vegetable oil, just add a little water and simmer the vegetables until they soften and the moisture evaporates. Thus, a dietary version of the sauce is obtained, without fats.
Heat vegetable oil in a frying pan and fry coarsely chopped tomatoes, onions and garlic cloves over medium heat. We clean chili peppers from seeds and white internal partitions, wash them. Cut into small pieces and fry together with other ingredients for 10 minutes, stirring constantly.
Add sugar and lime (lemon) juice, salt to taste and taste for salt / sugar / acid. Simmer the sauce in a skillet over low heat until thickened. Don't forget to stir it! When all the ingredients have softened, and the excess moisture has evaporated (after 15-20 minutes), remove the sauce from the heat and let it cool slightly. Then transfer the contents of the pan to a blender and grind until smooth.
Earlier, before the invention of the blender, Thai women used a mortar and pestle when preparing chili paste, with which they ground fried vegetables with chili and small dried shrimps to a puree state.
The finished sauce can be stored in the refrigerator (after it has completely cooled down) for about a week. I make this sauce in small portions and we eat it in 1-2 times. This is delicious! Do you like spicy food? Share in the comments!
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How I learned how to make delicious hot Thai sweet and sour sauce.
My husband loves Thai sweet and sour sauce. And I bought it in liter bottles with enviable regularity. I looked, I looked at the amount of consumed sauce, read the composition of the sauce on the bottle and decided to make a sweet and sour Thai sauce myself. No sooner said than done. And lo and behold! The sauce turned out to be very tasty and guaranteed without preservatives and any chemical dyes. It took me ridiculously short time to make the sweet and sour sauce, only 40 minutes. And most of the time was spent preparing and sterilizing the bottles and pouring the sauce into them. Now Thai sweet and sour sauce is always in the house, and if it suddenly runs out, then I quickly cook it over and over again. Hot peppers and garlic can be bought all year round.
Thai sweet and sour sauce without dyes or preservatives
Composition:
- Granulated sugar - 400 grams
- Salt - 2 tbsp. spoons
- Water - 600ml
- Garlic - 12 cloves
- Hot red pepper - 8 pcs
- Apple cider vinegar - 80ml
- Starch - 4 tablespoons
How I Make Thai Sweet and Sour Sauce
Red hot peppers and garlic - the base of Thai sweet and sour sauce
My sweet and sour cans and bottles. I sterilize it in the microwave. From my experience, the container for storing the sauce should be small - 200-400 ml.
Mine, cut and peel hot red pepper from seeds. For those who like it, we leave some seeds. We clean and wash the garlic.
I fold and grind pepper and garlic in a blender. I grind finely, but not until smooth. It turns out so beautiful. 
I put the resulting mass in a saucepan, add granulated sugar, salt, water, a bite and mix. If you add more vinegar - up to 120 ml, then the sauce can be stored without a refrigerator, in a dark, dry place. Well, I like the sauce with less mustache.
I put it on medium heat. After boiling, I reduce the heat and continue to cook for another 7-10 minutes over low heat until thickened.
Cook Thai sweet and sour sauce for 7-10 minutes over medium heat
Dilute starch with cold water
The sauce is stored in the refrigerator for a long time.
In recent years, I have slowly and surely returned to blanks. The reason is simple, health care. And the sauces are among my favorite winter preparations. Although, if desired, this sweet and sour sauce can be made at any time of the year. But I prefer to make the sauce in the summer when it's vegetable season. The men, comparing my sauce and the store sauce, were pleasantly surprised. The first time I used green hot peppers, so the color of the finished sweet and sour sauce was not very marketable. While I was thinking about the natural dye, I bought red hot peppers from the market. And the sauce immediately began to play with golden-red hues. Simply chic! The sauce is made quickly, it is very tasty and beautiful. And how fragrant! I pour the sauce into glass bottles and keep it in the refrigerator.
So, How to Make Thai Sweet and Sour Sauce:
Composition:
- Granulated sugar - 400 grams
- Salt - 2 tbsp. spoons
- Water - 600ml
- Garlic - 12 cloves
- Hot red pepper - 8 pcs
- Apple cider vinegar - 80ml
- Starch - 4 tablespoons
This sweet and sour sauce goes well with any meat, chicken, fish, rice, vegetables. My nephew, when visiting, pours everything he can on it. I love using Thai sweet and sour sauce in marinades and in separate dishes. For example, chicken wings in sweet and sour sauce. In general, sweet and sour sauce is one of my lifesavers.