DIY spicy sauces

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Elia Tabuenca García

DIY spicy sauces. Who among you loves spicy? There are various types of spicy sauces on the market, but their composition is not always based on completely natural ingredients. Packaged hot sauces may contain dyes and preservatives. There is, as always, an alternative, which consists in their home preparation.

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Those of you who love the spicy? In commerce they are found spicy sauces of various types, but their composition is not always based on completely natural ingredients. The spicy sauces packaged may contain dyes and preservatives. There is, as always, an alternative, which is theirs home preparationa.

Preparing a sauce at home using fresh ingredients allows you to enhance its flavor and enjoy the best of spicy taste. Hot sauces can be used in a variety of ways in cooking. For example, as a sauce for pasta, spread on slices of bread or as a savory dip for raw vegetables.

Another advantage of home cooking hot sauces is to regulate their flavor according to your tastes. If the spicy sauces on sale at the supermarket seem too much or too little tasty, try experimenting with the recipes we offer, adapting them to your palate.

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Spicy sauces are easy to prepare at home and allow you to give an extra touch to your dishes. The recipes we propose are suggested by the blog For their preparation, types of hot peppers are used that are not always easily available. it is the round green pepper tomatillo and red pepper habanero, probably the hottest in the world.

Maybe some of you are lucky enough to grow them in your own garden. However, it is possible to use some homegrown alternatives for both green and red chillies and everyone can follow their own tastes. For example, habanero can be replaced by hot Calabrian red pepper and tomatillo by a more common elongated green pepper.

Red hot sauce

1 habanero pepper
2 red hot peppers
1 large carrot
¼ large onion
3 cloves of garlic
½ teaspoon salt
1½ tablespoon of tomato paste
2 tablespoons sugar
60 milliliters of white vinegar
Carrot cooking water

Peel the carrot and boil it in boiling salted water with the garlic cloves and onion, until it is very soft. Let it cool, drain and keep the cooking water. Wash and clean the peppers, removing most of the seeds. Blend all the ingredients together with the vinegar and a little of the carrot cooking water, until you get a sauce from smooth and homogeneous consistency. Store the sauce in glass jars or bottles sterilized in boiling water up to a month.

Spicy green sauce

1 green poblano pepper
1 green tomatillo pepper
1 green serrano pepper
1 japaleno pepper
½ long green chilli
½ kiwi
1 tablespoon of honey or agave syrup
1 pinch of salt
2 small limes or lemons (juice only)
2 tablespoons of white vinegar

Wash and clean the peppers by removing the seeds. Pour all the ingredients into a blender and blend for about 3 minutes until obtaining a sauce with a rather homogeneous consistency, gradually adding the necessary quantity of water. Store the sauce in sterilized glass bottles or jars up to two weeks.

Marta Albè

Source and photos:

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