Buenas diaz, merhaba, no hao, and just hello, dear spicy lovers! Sharpness is a relative concept. Those who are interested in spicy cuisine are well aware of the big niche sauces occupy in this noble cause. Just a few drops when cooking or in a finished dish - and you have a completely new taste. It is not for nothing that such a cuisine is so popular in the world - spicy foods contain a large amount of vitamin C, improve digestion and simply pleasantly pamper our taste buds.

The biggest gourmets can recognize the presence of jalapeños, habanero or chili in the dish. Those who are interested in the cuisines of the peoples of the world have probably come across the mysterious chipotle peppers. The most daring can try chili pepper, which is listed in the Guinness Book of Records - this is the famous - Naga Jolokia, also known as Bhut Jolokia and Ghost Pepper! Its searing pungency makes anyone cry, who adds even a drop of its sauce to the dish. He personifies the very concept of sharpness. Just imagine - it's 400 times spicier than the hottest English Tabasco sauce!

Hot sauces - food preparation

Russian cuisine is distinguished by milder tastes, but it is also unthinkable without garlic and horseradish. Every spicy lover can come up with or choose his own taste, using only natural ingredients. In our kitchen, when preparing hot sauces, mainly chili peppers are used as the main ingredient, and horseradish, garlic, mustard, hot ground red and white peppers are used for the base. This sauce perfectly complements and enhances the taste of meat and vegetable dishes, is indispensable for the preparation of various marinades and seasonings. Adjika can be attributed to such sauces, although most often it is perceived as a separate dish.

Spicy sauces - the best recipes

Recipe 1: Hot Chili Sauce

The popularity of this sauce all over the world is endless. He lost his nationality long ago and became a real culinary "citizen of the world". Chile goes well with pasta, rice, potatoes and, of course, any type of meat and fish. It is not worth adding any more ingredients to the given recipe, everything is harmonious here, a unique combination of seasonings will give any dish an unforgettable aroma and pungency.

Ingredients: tomatoes (2 pieces), sweet peppers (2 pieces), garlic cloves (unpeeled, 2 pieces), hot peppers (4 pieces), different varieties are better, tomato paste (2 tablespoons), meat broth (300 grams), brown sugar (1 teaspoon), can be white, oregano.

Cooking method

- We turn on the oven at 200 degrees. Cut the tomatoes, put them in a baking sheet and add whole sweet peppers, garlic cloves in skins. Bake for an hour.
- Remove the peppers from the mold and place in a bag. Hurry up to tie so that no steam comes out. Peel the tomatoes from the film - now it is very easy to do this. Chili peppers must be soaked for 20 minutes. Also peel the bell peppers from the bag and grind them with a blender.
- Remove seeds from chili peppers and cut into pieces and mix with bell peppers.
- Using a food processor, mix the peeled tomatoes, tomato paste, oregano, sugar and broth. Add the peppers and boil the mixture in a separate bowl. After boiling the sauce, simmer for 15 minutes over low heat, until the mass has boiled down twice. Serve with hot and cold dishes, it is good in any form.

Recipe 2: Hot pepper sauce

This is undoubtedly a man's product - a wonderful seasoning for spicy lovers. Some men do not sit down without such a dish at the table. Those who are afraid to take risks - start small - add it drop by drop, but amateurs will surely appreciate it.

Ingredients: hot pepper (200 grams), salt, sugar (1 spoon), vegetable oil (1 spoon), vinegar (2 tablespoons, white wine or apple cider - your choice), thickening starch (if it turns out too rare).

Cooking method

Cut off the green tops of the peppers and cut into pieces along with the seeds. Peel the garlic and run everything through a blender. Put the puree in a saucepan, salt, add sugar and oil, pour in the vinegar. We put on a small fire on the stove. Remove from heat and cool quickly (use ice bath or cold water). Ready - for meat, fish, kebabs.

Examples of dishes with hot sauces

Recipe 1: Chicken legs in a spicy garlic sauce

Chicken legs, like nothing else, are suitable for baking in sauce. Already in just 2-3 minutes a breathtakingly appetizing smell spreads from the oven. For the sauce, we just need garlic, some soy sauce and ginger root. Add hot pepper to taste.

Ingredients: chicken drumstick (8 pieces), ground ginger (2 teaspoons), garlic (6 cloves), sugar (4 tablespoons without top), soy sauce (8 tablespoons), wine vinegar (4 tablespoons), olive oil, salt pepper.

Cooking method

Remove the skin from the chicken legs, rub with a mixture of pepper and salt. Mix, spread the shins in a mold and grease with olive oil. Sauce: chopped garlic, ground ginger, sugar, soy sauce, wine vinegar, mix in a blender and pour over the drumsticks in a mold. Place in a preheated oven and bake for about 40-40 minutes.

Recipe 2: Meatballs in a Spicy Mexican Sauce

Delicious meatballs boiled in broth and seasoned with sauce - a great dish for a friendly party or just a family dinner. For decoration, you can put sticks in them, decorate with cheese and herbs and offer guests as a bright snack that can not only arouse appetite, but also satiate. Cooking time - less than an hour.

Ingredients:

Basis: minced meat (pork and beef or chicken, 1 kg), chenok (2 cloves), onion (2 pcs), ground almonds (half a glass), ground cinnamon (half a teaspoon), egg (1 pc), dry sherry ( spoon and a half), olive oil (2 tablespoons), coriander, ground black pepper, salt.

Sauce: vegetable oil (1 spoon), garlic (1 clove), paprika (1 spoon), red bell pepper, green bell pepper, chili pepper (1 pc), beef broth (a third of a glass), sherry (a quarter of a glass), onions (1 pc), starch or flour (1 spoon).

Cooking method

Grind the garlic and mix with the minced meat and bread crumbs. Finely chop the onion and add to the resulting mixture, as well as cinnamon, beaten egg, chopped greens and moth. Pour in the sherry and salt the mixture. Now you can sculpt balls. Try to take the minced meat with wet hands, so the meat will not stick to your palms.
Fry the meatballs in a thick-walled skillet and remove excess oil from them with a napkin. Leave them in a warm place while making the sauce.

Sugar, garlic, vegetable oil, fry the onion in a pan, about 7 minutes. Peel and cut the tomatoes - add to the sauce. They are followed by chili peppers, coriander and paprika. Simmer for another 3 minutes and slowly pour in the broth. Stir the sherry with flour until a paste and add to the sauce. Bring to a boil, cook for 2-3 minutes - that's it! It remains to pepper and salt the sauce, put the meatballs in it and simmer over low heat for half an hour. The sauce should thicken. Garnish the plates with grated cheese and herbs if desired.

The acuteness of the acuteness of strife. To distinguish the degree of pungency, you can use the Scoville table. In 1912, Wilbur Lincoln Scoville began developing a test and scale for determining the pungency of pungent foods. His "Scoville organoleptic test" and the famous scale are well known. They are based on the content of the alkaloid capsicin, which provokes a receptor reaction, pain relieving and irritating. Pure matter equates to 14-15 million pungent units. Bell peppers are completely free of capsicin (0 on a scale). The most pungent representative grows in India. Its value on the Scoville scale reaches one million units.

Food is wonderful because it can give a person the whole gamut of sensations. The taste can be sweet and bitter, pungent and sour. And there is a lover for every dish. But spicy dishes stand out a little from the general list, it seems that only extreme people can eat them all the time. Nevertheless, people constantly come up with more and more spicy foods. Here are a dozen of the most pungent and spicy dishes.

Hot Suicide Wings. The literal translation of this dish means "hot suicidal wings". This name was very ingeniously given to his invention by Robin Rosenberg, a chef from Chicago. Only few people dare to eat these chicken wings. After all, they are the sharpest in the world! To give visitors a taste of this dish, the restaurant administration takes some precautions. So, the guest signs a document according to which he refuses to prosecute the institution in case of possible digestive problems. To make the wings so spicy, the Savina pepper variety is used, it is one of the hottest in the world. If there is a daredevil who ordered this dish, then the waiters immediately prepare to provide him with "ambulance". Sour cream, white bread and milk sugar are always at hand, which can become a kind of antidote. Chef Rosenberg himself has long wanted to create an unusually spicy dish. He believes that although for most people these wings will be completely unacceptable, perhaps somewhere in the world there is a person who will eat the dish with the greatest pleasure.

Bollywood Burner. In London, there is an Indian cuisine establishment that rightfully claims to be the owner of the spicy dish on the planet. The chefs of this restaurant believe that this is precisely their dish of lamb curry, carefully sprinkled with the hottest peppers in the world. Collectively, this is called "Bollywood Burner". True, it cannot be found in the main menu. Such a hot dish can only be prepared by special order. And in this case, a gourmet who wishes to taste such a spicy dish must first give the administration of the establishment a receipt. There he confirms that he ordered this food deliberately and in case of any complications with the body, he takes full responsibility. Such a spicy dish came from the Indian province of Hyderabad, where such food is generally traditional. Gourmets who have tasted curries at an English restaurant say that such hot sauces are not found anywhere else. Indeed, for its preparation, naga pepper is used - the sharpest plant in the world. There is a special Scoville scale that evaluates the pungency of peppers. So, according to her, the naga has an indicator of 850 thousand units. Is it a lot or a little? For example, Tabasco pepper used in traditionally spicy Mexican cuisine has "only" 800 units. And that pepper-based tear gas used by police in America is 2 million units.

Phaal. This dish is prepared in India, where it is considered the spicy curry. Phaal sauce is not easy, it includes 10 types of pepper at once. Among them is Bhut Yolokiya - the hottest spice on the planet according to the Guinness Book of Records. But the dish became famous not at all in the homeland, but in New York. There the sauce began to be offered in one of the restaurants. As a result, the visitors, having tasted such an unusually spicy but tasty dish, began to bring their friends there.

"The infamous hot pot." The Chinese do not consider it shameful to eat such a dish. It is prepared in one of the country's restaurants. It is difficult to say why such a pungent powder was given this name. There is a legend according to which the dish was once part of a certain sadomasochistic ritual. But the owner of the establishment says that strict warnings about the extraordinary pungency of the dish do not stop visitors. As a result, literally after the first spoon, a typical picture is observed - people grab their throats or stomach and ask them to bring them some liquid as soon as possible.

Australian chile. When we talk about spicy food, we mean Mexico, India. However, it turns out that Australians also know how to cook really hot dishes. It was here that a specific chili was invented, which is considered almost the spicy sauce in the world. Naturally, there are no queues of extreme gourmets for such a spicy dish and never have been. Usually the sauce is added as a small portion to a main course. In its pure form, only a madman can eat such chili. When this sauce is prepared, they use the same hot naga jolokya pepper used in the above-mentioned Indian restaurant in London. Recently, the media reported that there were two daredevils who decided, in pursuit of glory, to swallow not even the sauce, but its main burning component. Ryan Duke and Alex Fenning were able to survive their brave attempt. But both have similar impressions from their experience - they will never try such a dish a second time. But the guys got a reason to be proud of themselves and a portion of fame.

Tabasco. This Mexican sauce is known all over the world. But the most common is its lightest and most sparing version - Tabasco Green Pepper Sauce, its pungency index is only 600-1200 points on the Scoville scale. And the most spicy sauce from this family is Tabasco Habanero Sauce, its indicator is 5-7 thousand points, which is almost 10 times more than the strength of Tabasco Green. This sauce not only has an unprecedented pungency for the average consumer, but also a complex original recipe that came straight from Jamaican cuisine. Tabasco Habanero contains vinegar, abanero peppers (one of the hottest in the world), cane sugar, salt, mango pulp, tamarind, bananas, papaya, tomatoes, dried onions, garlic, spices and regular Tabasco sauce along with aged in oak barrels pepper of the same name. Typically, Tabasco Abanero spicy sauce is consumed with vodka. The effect of it greatly surpasses the effect of any pepper vodka. It is enough to add just a drop of hot sauce to the glass. It is also used as a seasoning not only for native Mexican, but also for very exotic cuisines of the world - African and Caribbean.

Couscous with lamb and vegetables. In the Maghreb countries (Morocco, Tunisia, Libya, Algeria), couscous is almost the main dish in the diet of local residents. But it is common in other African countries, as well as in France, the province of Trapani, in Italian Sicily and in some countries in the Middle East. Couscous has several cooking options, but not all of them are spicy. There is sweet couscous, fish, and even a vegetarian variety. But the lamb option is traditionally famous for the abundance of pepper. As a result, the combination of all the ingredients in it gives a very spicy dish. Is it any wonder then that the Maghrebians, and the Africans, who for the most part love couscous, are more active and much more cheerful than their neighbors from the north, the Europeans. Couscous is based on semolina obtained from durum wheat. Traditionally, couscous is made by women, since the work on such a dish is very laborious.

Mexican watermelon. Watermelon is usually considered a sweet dish; few people will be able to believe that it can set a real fire in their mouths. Meanwhile, in Mexico, where it seems that any dishes tend to be spicy, this berry, prepared in a special way, also became one of the spicy dishes. The use of hot spices was also found in this case. Watermelon is generously flavored with pepper, salt and poured with lemon juice. Such a dish has a very specific taste and many simply do not understand it, considering it disgusting. Although salted watermelons are prepared here and there, no one has thought of peppercorns. But in Mexico, there are those who want to try such exotic spicy food.

Mom Africa. Sauces are produced under this name in South Africa. They are so sharp that they can scare away even seasoned Tabasco fans. Sauce Mama Africa Abanero makes even the most persistent spice lovers cry. And this is not surprising, because the indicator of this dish is 22 thousand scoville. Gourmets warn ordinary people against thoughtless tasting, it is enough just to smell the sauce, and even then it is desirable from a distance. Fresh fruits and chili peppers, as well as green peppers, onions and garlic, and lemon juice made Mama Africa so spicy. To add a spicy flavor to the dish, a whole range of dried and fresh spices are added there: oregano, ginger, basil, mint and black pepper. Mama Africa has several varieties, but the most spicy are the varieties "Abanero", "Mama Africa with red chili peppers" and "Mama Africa Chili with mint".

Kimchi. And this dish is made in Korea. Kimchi are pickled vegetables, hotly seasoned with pepper. The basis of the dish is Chinese cabbage. Fermented heads of cabbage are sprinkled with onions, garlic, ginger and paprika. In Korea, kimchi is a traditional dish; it is difficult to imagine a feast or even an ordinary meal without it. Locals believe that regular and moderate consumption of kimchi helps in the absorption of unnecessary fat stores. So a spicy dish can also be considered a dietary one. Another beneficial aspect of kimchi is its ability to effectively fight off colds.

Let's try to combine the first and second courses into a common section " The main spicy hot dishes". This will provide an overview of the use of hot chili peppers, sweet bell peppers, and black and allspice peppers. And offer you samples of cooking unique dishes.

The pepper belt covers the entire globe. It is not entirely correct that the use of hot peppers is the lot of southern peoples. Khanty-Mansiysk northern stroganina from whitefish, when consumed, implies the presence of makal. Makalo is a mixture of salt and ground black pepper on a separate plate, where the pieces of fish are dipped.

The main consumers of red hot peppers are found everywhere. Spicy dishes are the hallmark of Korean and Chinese cuisine, as well as lesser-known cuisines of Indochina countries. All meats, including snakes, dogs and grasshoppers, are served spicy. The main meat product is pork and poultry.

Huge India grows and consumes an incredible amount of all types of capsicums and black peppers. Dal, Chutney, curry soups and a million more dishes! Thousands of hot spices are used there, hitherto unexplored by Europeans.

Central Asia, the Caucasus and the Middle East have given the world thousands of original, peppery main dishes. Shurpa, Bozbash, Chikhtirtma, Kharcho, Satsivi. This also includes all the cuisine of the Maghreb countries in North Africa.

In the homeland of red chili, with main courses containing incredibly hot peppers, everything is fine too. Burito, Fajita, Tako - the names of the spicy main dishes raise the spirits.

In old Europe, spicy cuisine is characteristic of the southern regions - the Balkans, Hungary, Bulgaria, Spain, Portugal and Italy. Sweet paprika with hot chili peppers reigns supreme here.

We propose to jointly master a small part of the most important world heritage in the preparation of spicy main dishes. We will delight ourselves, our relatives and friends with delicious food. Take spicy dishes, recipes with photos

Spicy Fried Chicken Wings, How to Pickle Chicken Wings This is a recipe for fried chicken wings with the spicy marinade imaginable. Our wings are not like yellow convenience foods from fast food ...

Recipe on how to cook chicken goulash with gravy, how to cook goulash Goulash is a soup, which means that the expression “pasta was served with goulash” is a typical oxymoron, or something that cannot be. For people who have passed the Soviet catering, ...

Chicken curry - an Indian recipe that can be made from rice and chicken Let's try to cook a spicy dish based on rice and white chicken meat. Such dishes are often prepared by Indian chefs, since 20% of the population of a huge country is still meat eaters ...

reasontoseason.com

Ingredients:

• 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.

As soon as the sauce starts to simmer, add the starch. 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 the 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 chopped peppers, bay leaves and simmer 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 simmering, 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 prepared 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 ideal 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 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 straight away or pour it into a clean, airtight container and refrigerate 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 ready-made. 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 vinegar;
• ¹⁄₄ teaspoon 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 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 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!

Almost no dish is complete without a pinch of some spice. After all, spices make the taste play with new facets. It is to them that our rating of recipes for spicy dishes is dedicated.

Pork Passion

Black allspice with peas is one of the most common types of hot pepper in Russian cuisine. It is most often added when preserving food or making soups. However, in combination with meat, it looks just as harmonious. Pork in a spicy sauce is the best confirmation of this. Warm up 15–20 black peppercorns in a saucepan, pour in 2 tbsp. l. olive oil and add 2 chopped shallots. Then add 500 g of chopped pork pulp and simmer for 3-5 minutes. Next, pour in 2 tbsp. l. water and continue simmering the mixture for another 2-3 minutes. Next we send 1 st. l. fish sauce, 2 tbsp. l. lemon juice and 1 tbsp. l. brown sugar. Simmer the dish over medium heat until the meat is completely softened.

Fire soup

Mexicans have addicted gourmets around the world to hot red peppers, also known as chili. And, perhaps, the most favorite creation is the spicy tomato soup. In a deep saucepan, fry 500 g of ground beef until golden brown and knead well with a fork. In a separate frying pan, saute 2 chopped onions, add finely chopped chili, 2 tsp. ground caraway seeds and 2 minced garlic cloves. Simmer the mixture for a couple of minutes and combine it with the minced meat in a saucepan. We put 200 g of peeled tomatoes and 2 tbsp. l. tomato paste, pour in 250 ml of broth and cook for 45 minutes over medium heat. Then add 180 g of red canned beans to the soup, 1 tbsp. l. sugar, 1 tsp. cocoa powder, salt to taste and cook for another 15 minutes. Sprinkle with grated cheese on a plate of chili soup before serving.

Hot breath

Habanero is recognized worldwide as the hottest type of chili pepper. As a rule, it is used to make the famous Tabasco sauce, as well as various hot tomato spices. We invite you to make an original hot sauce that is ideal for your meat dishes. First you need to cut the habanero pepper, and it is advisable to do this with gloves. We cut it in half, carefully remove all seeds and partitions, cut it as small as possible. Then grind 8 green onion feathers, a bunch of parsley, 120 g of pitted dates and 100 g of pine nuts. Pour 6 tbsp into the resulting mixture. l. olive oil and 3 tbsp. l. lemon juice, add 2 tsp. lemon peel. Now combine the mixture with the habanero pepper and pound vigorously in a mortar or grind with a blender. We send the finished sauce to infuse in the refrigerator for a couple of hours.

Flaming salmon

Jalapeno is another type of chili pepper. However, unlike other brethren, its fruits are harvested in green form. Recipes for spicy dishes with his participation include many variations, including fish ones. In particular, jalapenos make an excellent spicy sauce for salmon. rub with salt and pepper, pour with lemon juice, spread on a baking sheet with foil and bake in the oven at 200 ° C for 15–20 minutes. In the meantime, let's start with the sauce. In a blender bowl combine ½ cup mint leaves, ½ cup basil leaves, 1 medium red bell pepper, 1 chopped jalapeno pepper, 2½ tsp. grated ginger and 2 cloves of garlic. Fill in the spicy mixture with 2 tbsp. l. vinegar, 2 tsp. fish sauce and beat in a blender until smooth. Pour the prepared sauce over the golden salmon steaks and serve with vegetables.

Sultry turkey

Dishes with hot poblano peppers are very popular among gourmets. Among them - and mushrooms. Boil 300 g of turkey fillet in salted water in advance. Finely chop 3 poblano pods without seeds, 2 cloves of garlic, a head of onion and half a bunch of cilantro. Pour the ingredients with a glass of broth, season with salt and pepper and beat with a mixer until smooth. In a saucepan, melt 3 tbsp. l. butter, mix with 2 tbsp. l. flour, 1 tbsp. l. milk and ½ tbsp. l. sour cream. Add the poblano blank and cook the sauce for 25 minutes. While it is cooking, fry the head of red onion, 350 g of mushrooms, 3 tbsp. l. corn kernels and add shredded turkey to them. In a dry skillet, brown 6 Mexican tortillas. Put half the mixture of mushrooms, turkey and corn into a baking dish with foil, pour half of the poblano sauce, sprinkle with grated cheese and cover with 3 tortillas. Repeat the layers one more time, sprinkle with grated cheese and herbs to your taste on top and put the casserole in the oven at 200 ° C until golden brown.