As a great lover of spicy hot sauce, I couldn't get past the recipe for Thai licorice spicy sauce. Vіn duzhe just shy (before speech, I have a lot of recipes in my blood) and pіdіyde to a wide range of fears: like pasture and, for example,. Particularly good will be with shrimp, yakscho vie, obviously, їх їste.

ingredients

• 3 teaspoon cloves
• 2 red chili peppers, medium size
• 50 ml light vinegar (best wine or apple cider)
• 100 grams zucru
• 150 ml water
• dribka salt
• 1 tablespoon of starch (corn or potatoes, not important)

For the indicated number of ingredients, I had 300 ml of sauce.

Cooking

The spiciness of the sauce should be stale, depending on how much you have left in chili peppers. If you are afraid that Thai licorice hot sauce will be even more piquant, don’t fill it up and clean it all up. Show respect, that in the process of saving the yoga sauce, the flavor changes step by step. Nayzharkishim wine will be on the day of preparation.

Chasnik, chili, relish, zukor, water and strength are required to turn on the most uniform puree for the help of a food processor.

Yaskravo-chervone puree, which came out, is poured into a saucepan or a small saucepan and put on the stove. Let's boil and boil on a small fire 3 hvilin.

Dali to our sauce it is necessary to add starch. It’s best to mix yoga in front with a small amount of water and porridge, which came out, pour it into the sauce. So there will be less breasts, if you happen to beat the forks for help, or, what’s better, wine. The starch is used to make the sauce thicker and the chili chips and the teaspoon were left in the thick of the sauce, and not poured uphill.

After that, as you have added starch, let's boil the sauce just one more whilin, and then take it off the stove. At the jar, Thai licorice-hostry sauce can be poured, if the wine is okholone. The sauce can be saved in the refrigerator.

If you are not up to the soul of vikoristati tsukor, then you can replace it with rare honey. At this time, you will need to take water and honey in approximately the same proportion. Also, there is no need to vicorate starch, even if I need density to provide honey. To cook the sauce at this time is not 3-5 khvilin, but close to 20. You will need to be careful, so that the sauce does not burn.

Thai sauce is a universal name for all pidlivs made in this country. The cuisine of Thailand cannot be revealed without the abundance of food prepared from various ingredients. If you look at the store police with Thai sauces, then there you can eat peas, shrimp, plums, and soybeans.

See thai sauces

The home menu usually has two options for sauces: namprіk (Nam Phrik) and namchim (Nam Chim).

The warehouse of namprik has a presence of chili pepper, and a rare base is represented by a fish or shrimp mouth. Wine can be made thick or folded from products, cut with small pieces. Vykoristovuetsya for dressing rice or vegetable side dish, meat, for keng som (spicy Thai soup), which Thai masters cook everywhere.

We usually, as a rule, have a uniform structure, maybe some poking at light and dark shades of red. Thais love to soak in new ribbi chi meat pieces. For shrimp, we prepare plum namchim, and before the trigger, serve namchim kai, which exudes a delicious licorice-hospitable relish.

Thai sauce is prepared without special folds, it will take a little time, and in some moods and products it is not enough. To refine the ingredients of Thai cuisine professionals, use a mortar and matochka, at home you can use a blender.

The first variety of Thai food, which was tried by Europeans, was enchanting namprik kapi, cooked on the basis of pasta, taken from shrimp. We'll get it right.

Sauce Nam Phrik Kapi

If you want to learn the technology of preparing Thai sauce, stock up on a mortar. With hand-finished products, the bouquet of aroma and relish is better preserved. For naprik capi take:

• small chili pods - 5 pieces;
• watchmaker 5 cloves;
• shrimp paste - 2 tbsp. spoons;
• sik vіd lime - vychavіt approximately 3 tbsp. spoons;
• fish sauce (replace strength) - 3 tbsp. spoons;
• tsukor - 2 tbsp. spoons.

Pokrokove preparation:

1. Let's change pepper and hour at the hub. Since there are no tools in your kitchen, hurry up with a blender.
2. We put the butter in a bowl, add the shrimp paste and zukor to it. Let's move on.
3. We introduce the components of the sauce, I am revisiting everything.

green thai sauce recipe

Thai green sauce is not complete without chili, but to save the color, put green pepper pods in the new one. The warehouse is like this:

• chili - 4 pods;
• qibulya - 1 piece;
• turmeric, coriander, cumin, cinnamon in the milled mill - 1 tbsp. spoons;
• hourglass - 2 cloves;
• grated lemon zest - 2 teaspoons;
• black pepper at the look of peas - 1 teaspoon;
• cilantro greens sown - 1 tbsp. a spoon;
• oliya roslinna - 1 tbsp. a spoon;
• sil - about 1 teaspoon.

How to get ready:

1. Pods of chili zvіlnіt vіd grains, drіbno narіzhte.
2. Prescribed in the recipe components and grind in a blender. Add oil, add oil.
3. Right on the fire and boil 2 hvilin.

Thai greens sauce is good to go with herbs from white ribeye.

Namchimo for seafood

If your family loves seafood, you should stock up on a recipe for namchim tali. For podlivi you will need:

• brown zukor of the great pomelo - 3 teaspoons;
• chili - 2 pods;
• lime - 1 piece;
• ribny sauce - 80 ml;
• hourglass - 2-3 cloves.

Cooking:

1. The watchmaker needs to be put together at the hub at once from the church.
2. Chilli pods are cleaned into grains and cut into small parts, corrected to the hour at the hub. Continue to grind the ingredients.
3. If the masa becomes homogeneous, it is diluted with її ribny sauce and squeezed with lime juice.

Tsya pidliva to enter to the number of sour-licorice varieties and kindly envelop the fishy relish of the main strain. It’s important not to go over with lime, he should take a plate of a small rosemary.

Recipe podlivi to the trigger

At the store, it’s easy to pick up Thai sauce to the trigger: marvel at the puffballs on the etiquette, and don’t have mercy. For household gifts, if you can create them with your hands, for the sake of a recipe, before which such products can be included:

• apple otset - 7 tbsp. spoons;
• balsamic ocet - 1 teaspoon;
• chili (powder) - 0.5 tsp;
• chasnik - 3-4 cloves;
• tsukor - 0.5 bottles;
• sil - 1 teaspoon.

Cooking:

1. Forget it, we need a mortar. We put a teaspoon and strength in it, it’s good to spread everything, turning the ingredients into a porridge.
2. Zmіshuєmo two vidi otstu that is introduced їх at the porridge. We supplement the warehouse with tsukr and chili powder, we spread it.
3. We transfer it to a saucepan and warm it up for 3-4 quills, stitches, so that the porridge does not burn.
4. Serve chilled to the trigger.

Zavdyaki eat otstu and tsukra, we have a sour-licorice relish, which is complementary to the relish of the bird. Varying how many tsukru and octu, you can taste the taste of the day, which is suitable for all members of the family. By the way, you can whip up a recipe for a salad with chicken and vegetables.

Among the different varieties of Thai sauces, you can always know the original. For example, pea satey, with a charming licorice-spicy bouquet of relish. The new one has coconut milk and a lot of spices, which give a wonderful meal. Serve yogo until greased with meat and grilled chicken.

The famous Nam Man Hoi abo, which is used to cook lubrication and jams with ribeye and meat. They prepare new products, possessing a rich melody of relish. Vіn arc thick and may dark mayzhe black color. Harmony sauce for a meal with seafood.

cooking secrets

The skin of the national cuisine has its own subtleties for cooking herbs, without any stench, they exude a relish originality. Є stinks and in prepared sauces from Thailand.

So, in Laos, they don’t give a fresh watchmaker, but smeared, dried and ground into powder. Like utensils for cooking, Thai gentlemen take a wok, but you can cook savory savory food from an ancient frying pan.

If you are a vegetarian, boldly replace the fish sauce with soyvim. Golovnya, that the warehouse of the finished product is not mismatched by a large number of additive ingredients. In rich recipes, stinks serve as substitutes for salt, and it’s not necessary to pour in on the relish of power.

Choosing a variety of sauce, pay attention to yoga consistency. Rarely suitable for dressing rice, salad, dipping bread and meat. Thick rіznovidi zastosovyte for lubricated grasses. Sticking around hot grass, the stench willingly smells the aroma, adding appetizing notes to the grass.

Seeing Thai sauces is too rich. Stores have a variety of varieties: dark and light soviet, oyster, ribnia, shrimp, peanut, plum, tamarind and others. You can take home those victories with you for cooking traditional Thai cuisine. But now I’m not talking about such simple ingredients, but about homemade sauces. Obviously, you can also find them in stores, it's easier to cook them. Axis to you, how to prepare delicious Thai sauces.

What are sauces?

I'll take a little bit to get to know you about the concept of homemade Thai sauces. For a clear understanding of the varto, draw an analogy with chatni chi salsa. Vіdmіnnimi butts become sauce for salad Caesar or pesto. Thai cuisine has two different homemade sauces: namprik (nam phrik) and namchim (nam jim or nam chim) - and even richer variations.

Namprik literally translates as "homeland with chili pepper", which is the basis of the sauce. Other ingredients vary: chasnik, shallot cibula, lime juice, strong or rib sauce, as well as ribna chi shrimp mouth. Namprik sound thick or rare with cloaks of storage, some variations for making pasta, like wasabi. At restaurants, the sauce is served in small plates for vegetables, rice, meat, and vicarious for preparing some herbs, for example, for red curry or hot soup kaeng som. І navіt їdjat u look at the dessert: namprik us-oh popular z.

Namprik for red curry

Sauce namchichay rіdkіshі і odnorodnі. Їх vicorist for soaking shmatochkіv meat, ribi chi rice. Ingredients richly different: chasnik, fish sauce, zukor, lime juice, chili and others. Qi sauces are served at Thai restaurants up to faceless strains. Namchim kai is called sweet chilli or licorice-hostry sauce and serve to the grill on the grill. Before you bring plum namchim, before shashlik sati - peanuts. And in Thailand, there is a popular Siracha sauce, which brings out orange-red gostry ketchup. Vіn otrimav his name from the place of Sirach in the province of Chonburi, de buv vindeniy.

Siracha sauce

Thai sauces are easy to swell. It is traditional for them to prepare a vicarious mortar and mother, but you can refine the ingredients with a blender or in another handy way. I’ll start, maybe, from Lao jeow sauce (jeow), which I learned to cook at culinary courses at Luang Prabanzi. I already told you a yoga recipe a long time ago.

Vegetables with laotian sauce

Luak Puk - vegetables with Lao sauce

• 1 table spoon of rosemary
• 2 large tomatoes, cut into pieces
• 8 slices of cherry tomato
• 4 teaspoons dried lubricated teaspoon
• 1 teaspoon chili powder
• 1 teaspoon fish sauce
• 1 teaspoon chicken broth
• 1 teaspoon salt

For the sake of the grass, you can vicorate be-like vegetables for the season: zucchini, cabbage, watermelon, cauliflower, broccoli, young corn, carrots and mushrooms. Selected products should be cut with small pieces or skewers, so that they could be taken with hands, soaked in the sauce and їsti, and put in salted water. You can’t marvel at the vegetables, the stench of wine is crunchy.

Sauce making process

1. Pour olive oil into the frying pan, put mustache tomatoes, strong chicken broth, and, stirring, bring them to a soft consistency.
2. Otrimanu masa to be sent at the hub with lubrication with a teaspoon, chili powder and fish sauce until uniform.
3. Put the sauce on a small plate and serve with vegetables.

Little tricks

1. Call for the preparation of vicorist wok, but you can use a great frying pan, be careful not to burn the ingredients.
2. If you don't have any chili powder, replace it with red pepper.
3. For the sauce in Laos, vicory is dried and smeared in a tea pot. You can replace yoga with fresh and smear it on olives on the cob itself.
4. Vegetarians need to replace fish sauce with soybeans, and instead of chicken broth, take water and vegetarian broth.
5. This sauce is not only similar to vegetables, but also to other things: sausages, barbecue. Yogo can be sown to replace the tomato paste in the basis of the pizza. Viide is also a piquant Lao-Italian country.

Namprik ong

You can't go wrong with some recipes for Thai homemade sauces. The skin region has its own firm look of namprik. Restaurants in Phuket serve gostra pasta with grilled shrimp with red cibulae, chili and lime, and yak with stewed vegetables. At night, a popular namprik kha is a sauce made with chili, chasnik and galangal, and yogo made with boiled mushrooms. The best Thai sauce, known to Europeans during the Ayutthaya period, buv namprik kapi. Yogo recipe I will tell you.

Nam Phrik Kapi - Thai sauce with shrimp paste

To prepare the sauce you need:

• 5 small chili peppers
• 5 cloves in the bowl
• 2 tablespoons shrimp paste
• 2 tablespoons zucru
• 3 tablespoons lime juice
• 3 tablespoons fish sauce

Sauce making process

1. Detail at the hub of Chili and the clock shop. For the bazhannya, you can vicoristize a dizzying blender.
2. Add zukor and shrimp paste, stir.
3. Add lime juice, fish sauce and bring everything to a uniform consistency. Namprik is ready.

Little tricks

1. Traditionally in Thailand, before preparing the sauce, the shrimp paste on the cob is roasted on a wugill with a stretch of 10 hvilin. Give it a special aroma. If the grill is far away, beat the oven.
2. Deyakі gentlemen add peas, eggplant and dried shrimp to the sauce. If you know you, put two tablespoons.
3. Namprik capi vіdmіnno pіdіyde to vegetаl, ribi on the grill or scrambled eggs.

Shrimp paste for namprik capi

I thought about some sort of bi sauce, we’ll tell you about it, and I got two recipes: for seafood and licorice-gostry for chicken - love sauce my tata, yogo is also called sweet chilli. This time, I’ll write a recipe for barbecue sate, for them there will be not only a sauce, but a marinade.

Nam Jim Thale - Nam Jim Thale for seafood

To prepare the sauce you need:

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

Sauce making process

1. Detail the clock, send yoga all at once from the chili at the hub, or beat up the blender.
2. Add the rest of the ingredients and mix well.
3. For vegetarians, replace the fish sauce with soy sauce.
4. Namchim talі miraculous pіdіyde for ribi, squid and other seafood, grilled or steamed.

Differently see pasture chili, yak vicorist for namprik

Nam Jim Kai - licorice-gostry namchim for grilled chicken

To prepare the sauce you need:

• 100 ml apple otstu
• 100 grams zucru
• 1/4 teaspoon salt
• 6 cloves in the bowl
• 1 teaspoon dried chili powder

Sauce making process

1. Pass the watchmaker through the watchmaker.
2. At the pan, pour an estimate and bring it to a boil
3. Add tsukor, and cook 5 more quills on a proper fire.
4. Know the fire, add a clockwork that chili. Cool to room temperature.
5. Namchim kai pіdіyde for chicken on the grill, rice and bagats of other Thai herbs. This is one of the most popular sauces in restaurants in Thailand.

Chicken on the grill

Like bachite, Thai cuisine is quiet with its simplicity. You can get all the sauces literally for 20-30 quills, as the guests unexpectedly came and wanted to know everything about Thailand. Have a great appetite!

Practically, the natives of Thailand, in practice, add gostrі and cicavi sauces to all countries. The stinks of a rich color, relish that smell. The greater number of sauces tend to absorb the unpleasant smell, especially for Europeans. Ale for Thais is the strongest smell, the tastiest. For lovers of Thai cuisine, those who love "hot" proponous sauce are even more European.

Warehouse:
red pepper - 4 pcs.
cibulya ripchasta - 1 head
hourglass - 2 cloves
oliya - 1 tbsp. a spoon
cilantro rubana - 1 tbsp. a spoon
grated lemon zest - 2 teaspoons
coriander chalking - 2 teaspoons
nasіnnya kmu melene - 1 teaspoon
Melena cinnamon - 1 teaspoon
turmeric melena - 1 teaspoon
black peppercorns - 1 teaspoon
sil - 1 teaspoon

 

Cooking method:
Remember the baking pepper, pore, see the last.
Іnshі іngredієnti podrіbniti after the help of a blender (combine or meat grinder) into a paste, add hot pepper. If the sumish was too thick, you can add water or olії. Otriman sumish cook 2 hvilini.

Cooking method

• Rose hot pepper.
• Vidaliti partitions and grains. Yakshcho є bajannya zrobiti sauce gostrіshim, it is possible to deprive a deak of a quantity of grain.
• Clean the clock:
• For the help of a blender, refine the ingredients for the sauce to a homogeneous mass.
• Save the sum for a small amount and bring it to a boil, then change the fire.
• Cook sumish on a weak fire 5-7 quills until a clear sign of a goose.
• Mix 4 tablespoons of potato starch with 8 tablespoons of water in an okremu utensil and add boiling sauce in small portions to the ice, intensively mixing the whole sum while mixing, unmistakably making the breasts.
• Pour the finished sauce into the vіdpovidny utensils for storage.
• Cool down.
• You can reach a trivial saving from your refrigerator.
• Such a saucethe best way to go is shrimp, chickens - grill, ribi.
  

There are two main types of fish sauces that Europeans can taste. Tse “padayka” that “us pla”. "Padayok" is not more popular, because it has a strong "aroma" and relish. More "European" fish sauce nam pla - the smell is not so rare, the taste is less hospitable.

How to make Thai ribeye sauce

Naturally, the basis of Thai fish sauce is rib. For the choice of that bajannyam vyrobnikiv, riba can be vikoristovuvat as a whole, so and okremi parts. They put the fish near the barrel and sip the sill, then close it, squeezing no less than nizh through 1-2 rocks. What do you want the fermentation process to be, then yakishim (in the mind of the Thais) will be the sauce. These barrels can cost a lot of money to sell fashionable women's bags - Thais are not fussy, and if you smell the bags with ribnim Thai sauce - it's better to buy them. After "polyagannya" Thais add spices to their taste.

Sauce is enough for us and pіvroku for pouring, and the axis of the rations is not less than 2 roki (you can look at the ribi pieces at the warehouse). The Plazh looks innocent to us: yellow color, little pieces of red and green chili - you won’t think that it’s rotten ribi.

Thai spicy licorice sauce

   

 

Chilli red pepper - 5 pieces

Clockmaker - 3 cloves

Pineapple - 1/4 piece

Zukor - 1/2 bottle

Ocet - 1/2 bottle

Cooking:

• Pepper, chasnik, chopped pineapple.
• Add zukor ta ocet.
• Put it on the fire, bring it to a boil until a kick appears, as you need to take it out.
• Cool down.

  The sauce is guilty of thickening, like a traditional brew.

Gostry thai sauce-dip

To make the dip sauce, clean the chili and cut it dry. Put in a saucepan with other ingredients and heat it up,

ingredients

• 375 g (1.5 bottles) peanut oil (graze)
• 125 ml (0.5 bottles) coconut milk
• 3 art. drive
• 3 art. fresh lime juice
• 3 art. soy sauce
• 1 st. fish sauce
• 1 st. spicy chili sauce (or to relish)
• 1 st. trimmed fresh ginger root
• 3 cloves for a watchmaker, detail
• 4 tbsp. chopped fresh cilantro

Cooking method

Mix peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger and chasnik. Add coriander before serving.

Thai cuisine is a kaleidoscope of savory tastes of such strings and barves, like the country itself, marvelous Thailand, the majestic world of miraculous savours! Savory!

reasontoseason.com

Ingredients:

• 50 g chili pepper;
• 3 cloves of a watchmaker;
• 1 tablespoon;
• 1 teaspoon starch;
• 1 tablespoon wine chi apple otstu;
• 1 teaspoon zucru;
• a drop of salt.

Cooking

Get some chili peppers at the blender. Otriman sumish to shift at the pan, add an estimate, oil | oil |, sil | salt | and tsukor and put on a full fire.

Just like the sauce is starting to boil, add | add | starch. Immediately after boiling, take the pan off the stove and set it to cool.

Through the starch, the sauce comes out to thicken. If you want to work it out, just look at the first ingredient.

In a clean, airtight container, the sauce can be stored in the refrigerator close to the next day.

chilipeppermadness.com

Ingredients:

• 450 g hot chili pepper without stems;
• 4 cloves of a watchmaker;
• 12 great basil leaves;
• 1 bottle of otstu;
• 1 teaspoon salt.

Cooking

Heat up the oven to 200°C. Place chili peppers and unpeeled cloves on the deck. Put the vegetables in the oven for 15-20 minutes. Check, if the peel of peppers frown a little, but don’t burn.

Clean up the peppers and cleanse the clock at the food processor. Give me the basil leaves and I will add the sum again. Cody the vegetables will be wiped well, pour in the estimate.

Salt the nasamkinets and mix the sauce. Protsіdіt yogo and pour it into sterilized puffs. The stench can be saved at the refrigerator for 1-2 days.

Be careful: this sauce is really spicy!

pixabay.com

Ingredients:

• 200-250 g coarsely chopped apricots (without tassels);
• 2 jalapeno peppers;
• 1 great Thai chili pepper;
• 1 red chili pepper;
• 2 bottles of apple otstu;
• 1 bottle of light brown tsukru;
• 2 bay leaves;
• strength for relish.

Cooking

Narіzhte all hot peppers at once from us, krіm one jalapeno pepper: it is necessary to clean it in front of the nose and immediately after it is cut.

At the middle saucepan, mix the apple ocet and brown tsukor and bring the sum to a boil, so that the tsukor opens up. Add apricots, peppercorns, bay leaves and simmer the sauce over a pomemor fire until the apricots become soft. Tse trivatime is close to 5 hvilin.

Let the sauce cool, then remove the bay leaf and put the sum in the blender. Refine to uniformity, salt and pour into sterilized jars or puffs.

This sauce can be stored in the refrigerator for a month. Serve yogo the best before or vikoristovuvati for cooking.

bustle.com

Ingredients:

• 2 small red chili peppers;
• 2 great red peppers;
• 2 cloves of a watchmaker;
• 1 shallot cibula;
• 400 g of chopped tomatoes with juice;
• 100 g brown zucru;
• 3 tablespoons sherry vinegar.

Cooking

Pepper to clean and refine. Call the qibulya and the watchmaker. Put qi ingredienti in the food processor, add|add| tomatoes and mix to a homogeneous mass.

Transfer mashed potatoes to a stainless steel pan, add | add | tsukor and estimate and bring to a boil, stirring occasionally.

After boiling, change the fire to a minimum and cook the sauce with a stretch of 40-60 hvilin, the wine docks do not thicken. Do not forget to stir, especially closer to the end of cooking.

Pour the prepared sauce into sterilized jars and cool. Such a looker can save two days at the refrigerator.

pixabay.com

Ingredients:

• 200-250 g red jalapeno pepper;
• 1 clove watchmaker;
• ¹⁄₂ bottles of fresh lime juice;
• ¼ bottle of water;
• 2 table spoons of salt.

Cooking

Coarsely add the pepper and mix it with the other ingredients in a blender. Mix everything to uniformity. Transfer the finished sauce to an airtight container.

Tsey sauce is ideal for roast beef. Take care at the refrigerator, wine may be close to the day.

pixabay.com

Ingredients:

• 6 medium jalapeno peppers;
• 4 sprigs of cilantro;
• 2 feathers of a green cibul;
• 2 cloves of a watchmaker;
• ¹⁄₂ bottles of white otstu;
• 2 tablespoons of zucru;
• 1 tablespoon fresh lime juice;
• 1 teaspoon salt.

Cooking

Narіzhte jalapeno, cilantro, cibula and chasnik. Move your blender, add ingredients and refine until smooth. Voila - the sauce is ready.

You can add yogo to meat, vicorate like a marinade for birds or when preparing tacos. Keep the sauce in the refrigerator for up to two tyzhniv.

sistacafe.com

Ingredients:

• 1 teaspoon chili powder;
• 6 cloves in the hourglass;
• 100 ml apple otstu;
• 100 g zucru;
• ¹⁄₄ teaspoon of salt.

Cooking

At the pan, pour an estimate and bring it to a boil. Add tsukor, and cook 5 khvilin on the right fire.

Know the pot with fire, add details of the pot and chili powder. Cool the sauce down to room temperature.

This option is best served with a grilled cock, rice and bagatma with Thai herbs. At the refrigerator, wines can be saved no more than a day.

tandapagar.com

Ingredients:

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

Cooking

Treat the teapot and cilantro, grate ginger on the top. Combine the ingredients and add to them the soy sauce, wine and ocet. Mix vigorously. Nasamkinets add tomato paste and stir again.

Cey sauce miraculously goes to ribi: yogo can be served until ready, and added during the cooking process.

It is better to keep the sauce in a bowl or pour it into an airtight clean container and store it in the refrigerator close to the next day.

pixabay.com

Ingredients:

• 2 tablespoons of rapakovo olії;
• 1 medium red cibulin;
• ¾ bottles of coarsely chopped fresh ginger;
• ¾ bottles of light brown tsukru;
• 1 ¹⁄₄ bottles of ketchup;
• ¹⁄₄ bottle of chili bean sauce (toban djan);
• 1 bottle of water.

Cooking

Heat oil | oil | in a saucepan. Add thinly sliced ​​cibula and cook over medium heat until it is browned (about 4 strands). Add ginger, change fire and cook 3 chilli until softened.

Put zukor, ketchup and bean sauce near the pan. Extinguish on a povіlny fire close to 5 hvilin until the smoldering.

Transfer the sum to the blender, add | add | water flasks drive and mix everything to uniformity. Let's add some water, which is out of stock, and mix it up again.

Transfer the sauce back to the saucepan and simmer 3 hvilins on a proper fire. After that, pour the yoga into a clean bowl and put it in the refrigerator to chill.

Such a quantity of the sauce is to be used for about 2 kg of the finished product. Trimati yoga more dobi is not recommended.

gotovim-doma.ru

ingredients

For dry adjika:

• 300 g hot red pepper;
• 2 tablespoons of coriander;
• 1 tablespoon hop-suneli;
• 1 tablespoon of fresh crop;
• marine strength.

For sauce:

• 4 kg of tomato puree;
• 2 kg of licorice pepper;
• 2 hot peppers;
• 2 bunches of cilantro;
• 1 bunch marjoram;
• 1 bunch of basil;
• 1 bunch of parsley;
• 6-8 heads for a watchmaker;
• 6-10 teaspoons of adjika;
• 200 ml otstu;
• ¹⁄₄ teaspoon ground black pepper;
• 4 tablespoons of hops-suneli;
• strength for relish.

Cooking

It is necessary to prepare dry adjika on the shoulder. To clear the back (more often for 1-2 days) of hanging red pepper from the fruit and rinsing and trimming from the meat cutter or the food processor.

Ask for coriander, so that the lushpinnya that other smittya is not lost. Treat yoga at the hub for powder.

Expand the current crop until you see the olive and detail it at the hub. Mix the details of pepper with coriander and weed crop. Add hops-suneli that strength. On average, on the skin 200-400 g of adjika is about 1 teaspoon of salt. Peresipte ready dry adjika in a hermetic container.

Now you can proceed to the preparation of satsebeli sauce. Wash and clean your vegetables and greens. Ask the meat cutters and harvesters for pepper and the watchmaker.

Grind the tomato, anger the sik and boil the pulp until thick. Add the necessary amount of tomato puree (4 kg) and, continuing to cook, add pepper and teaspoon to the new one. Mix it up.

Add all the spices, adjika, strong and part of the otstu to the sum. If all the components of the sauce are combined in one bouquet, then pour it from the stove and pour it into sterile liter jars. Add oats to the skin spoon and twist it for a good saving.

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