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Hot pepper sauce

Hot pepper sauce

I cleaned and washed the onions, donuts and celery. I washed the tomatoes and then peeled them (they were the last in the garden very soft).

Then came the phase with iuuui and woe: I washed the hot peppers and I cleaned the larger ones from the seeds, I left the small ones whole, I just cut down the tails.

Then the second phase of stinging: chopping the hot peppers, but here I was cunning: the boys came and asked me when I was cleaning the hot peppers why I was crying over there: well, because this is the job of big and strong people and me I'm not so loud: D. This tickled their male pride and then I even had to mediate: one chopped half of the hot peppers and the other half and still bonus they chopped onions and donuts and celery and tomatoes :))

So I, as a lady full of diplomacy, just put them all together in a large saucepan with 3 tablespoons of oil on the fire. I added the broth, 10 tablespoons of sugar, salt about 3-4 tablespoons, more or less a little to taste, green celery and chopped green parsley and let them boil stirring from time to time until it seemed to me that they were ready (about 40-45 minutes).

Then I put the hot sauce in clean, dry jars, sealed them and kept them warm for a day.

The next day my little girl also did what she likes: she decorated them :), but I wrote the labels this time, so they are not so calligraphically written.

It's a delicious sauce, meaning we really like it.

Spicy tomato sauce with apples and hot peppers & # 8211 is fragrant, tasty and easy to prepare

The most popular tomato sauce is the spicy one. I prepare it at home because it is much tastier than in stores. I use a simple recipe. You can find it in the rows below.


  • 1 kg ripe tomatoes, 1 kg bell peppers
  • 150-200 gr hot peppers, 3 heads of garlic
  • 500 gr apples, 2 tablespoons salt
  • 50 ml of 9% vinegar, 100 ml of sunflower oil
  • 1 teaspoon ground black pepper

Method of preparation:

Prepare the ingredients and jars. We carefully sort the ingredients. We remove all damaged pieces.

Rinse the vegetables well. Remove the stalk with the seeds from the bell pepper. Cut the bell pepper into strips. We cut the tomatoes in half.

We remove the back of the apples. Whoever wants, can peel the apples, I don't mind their peel. We cut the apples into pieces. Then clean the garlic cloves.We wash the hot peppers. It is recommended to put gloves in our hands when working with peppers, because we could accidentally touch our skin or eyes.

After we have prepared all the ingredients, we start chopping them. We can give them either through a meat grinder or through a blender. After chopping them, we put them in a bowl. If there are large pieces of vegetables left, we put them again through the mincer.

Put the resulting puree on the stove, over high heat. After it starts to boil, add salt and ground black pepper. Let the sauce boil over medium heat for about 20 minutes. Stir frequently.We crush the garlic through a press. After 20 minutes, add the garlic, vinegar and oil to the pan. Boil the sauce for another 5 minutes, then turn off the heat. I taste the sauce. Add more salt if needed. Those who wish can also add dill or parsley to the sauce.

Pour the hot sauce into sterilized jars.We fill the jars to the top. We close the jars tightly with lids. Turn the jars upside down, cover them with a blanket or towel and let them cool.

Health benefits of hot peppers

A study carried out in Italy in 23,000 people showed that those who consume hot peppers regularly have a reduced risk of heart attack or stroke, with a risk of 40%. & bdquoWhat I noticed is that regardless of the type of diet, a Mediterranean or a less healthy one, the consumption of hot peppers had the same beneficial effects.& rdquo; said Marialaura Bonaccio, author of the study. Specifically, it reduces cholesterol and triglycerides, thus preventing the formation of blood clots. The benefits of hot peppers don't stop there:

  1. Helps & icircn slimming belts - & rdquoI recommend the inclusion of pepper in the diet of patients who want to lose weight. The first is because it has a low calorie content, and the second is because it activates the metabolism, facilitating the burning of excess calories. It is preferable to cook for a short time and at a low temperature& rdquo, says Dr. Florin Ioan Bălănică, specialized & icircn Personalized Medicine and Nutrition for CSID.
  2. Relieves inflammation and pain - Due to capsaicin, which effectively blocks substance P, associated with inflammatory processes in the body, the consumption of hot peppers manages to reduce inflammation and pain caused by arthritis, psoriasis and diabetic neuropathy.
  3. & Strengthens immunity - & bdquoHot peppers are high in vitamins A and C and can strengthen the immune system. It is also very good for colds, especially if you have a headache due to a stuffy nose or sinus inflammation. There are even natural hot pepper-based nose drops that help a lot in the case of common colds that often occur in the autumn.& ldquo; says Dr. Andrei Mitran for Adevărul.
  4. Ally of the digestive system - Although there is a myth that hot peppers can cause digestive problems, all studies in recent years have shown that, in fact, it helps digestion because it destroys many bacteria that lead to diseases of the digestive system and at the same time stimulates the secretion of gastric juices with a protective role.
  5. Prevents diabetes and cancer - A 2017 study showed that the substance in hot peppers, capsaicin, can lower blood glucose levels by reducing the body's need for insulin secretion. Furthermore, capsaicin can effectively destroy cancer cells. Another study showed that, after four weeks of therapy, capsaicin stopped the development of prostate cancer cells.

Hot peppers have a lot of vitamins A and C and can strengthen the immune system. It is also very good for colds, especially if you have a headache due to a stuffy nose or sinus inflammation. There are even natural hot pepper-based nose drops that help a lot in the case of common colds that often occur in the autumn & ldquo;

Hot peppers have a lot of vitamins A and C and can strengthen the immune system. It is also very good for colds, especially if you have a headache due to a stuffy nose or sinus inflammation. There are even natural hot pepper-based nose drops that help a lot in the case of common colds that often occur in the autumn & ldquo;

Hot pepper & icircn baby food

& rdquoThe recommendation is to give spicy foods to the little ones after the age of 1 year, gradually and cautiously, starting with small amounts and foods with reduced speed and carefully following the child's reactions, as the rules of diversification say. Take into account how it reacts to new loads, in general. If you have a history of increased sensitivity to novel foods, we recommend the introduction of spicy foods. Children whose mothers eat spicy foods on a regular basis can try these types of foods earlier, around the age of 10 months. Always follow the 4-day rule and consult a specialist when introducing a new food.& rdquo; says Dr. Claudia Marin, Primary Care Family Medicine Physician, Gastroenterology Specialist. Hot peppers, according to all studies, do not harm the health of the human body, and therefore children. It's just a matter of taste and habit. Of course, it is not recommended to offer the child hot peppers that are worthy of the Book of Records, but we can use small amounts of tasty spices such as paprika, peperoncino or jalapeno without fear.

Fitness recipe: Crispy cauliflower in sweet hot pepper sauce

A quick dinner, a healthy side dish or a delicious snack! This recipe for crispy cauliflower in sweet hot pepper sauce meets any requirement, in a healthy and tasty form. Do not hesitate and prepare it with us!


  • 1 cauliflower (approx. 700 gr)
  • 20 ml of olive oil
  • 20 g of honey
  • 1 teaspoon hot sauce (Sriracha)
  • 1 teaspoon ground paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon of turmeric
  • olive oil in spray form

From Africa & icircn your home: piri piri sauce recipe

Named after a plant originally cultivated in Mozambique by Portuguese explorers, piri piri is that delicious sauce you will never get tired of. One of its main advantages is the fact that you have the possibility to adapt it to your tastes, changing the quantities or modifying the spices.

The great challenge of this sauce is that it becomes really insane when it is prepared with a kind of hot pepper called & bdquoochi de poul & rdquo african, a variety of Capsicum chinense. If you haven't traveled around Africa and you don't know anyone who lives on the black continent, know that you can design piri piri sauce with any variety of hot pepper or chili.

We will no longer keep you in suspense and we present this wonderful recipe below!


  • 450 grams of hot peppers (specialty of choice)
  • 4 cloves minced garlic
  • 1 teaspoon smoked paprika (you can find it at the supermarket)
  • & frac12 cup of ground coriander
  • & frac14 cup of chopped basil
  • & frac12 cup of olive oil
  • the juice from a lemon
  • salt to taste.

Method of preparation:

  1. You will not be fooled into believing that the recipe for piri piri sauce is so simple. Simply mix all the ingredients in a blender.
  2. Store & icircn in a glass jar in the refrigerator. The piri piri sauce can be stored for a few months in good condition, with an acidic pH (if you want to keep it even longer, you can add vinegar), but we believe that you will get it ready much faster than that.

How do you consume it? The piri piri sauce is so fragrant that you will not be able to get your hands on it, but the chefs recommend it with chicken wings, seafood or fish. You're going to lick your fingers.

Originally from Africa, piri piri sauce is a very easy to prepare, tasty and aromatic specialty, which will light up the taste buds in the most pleasant way. We can't wait to find out if you're going to try the piri piri sauce and how you're going to eat it!

Chickens with hot icing

I have always been fascinated by the combination of hot peppers, fresh ginger, garlic and soy sauce due to the very interesting contrast of tastes. Spicy chicken breast with soy and ginger sauce glaze tastes sweet and spicy at the same time and goes great as a main course with rice garnish or pan-fried vegetables, as you like best.

  • 400 g boneless boneless chicken breast
  • 3 tablespoons soy sauce
  • 1 tablespoon fresh ginger (shaved)
  • 2 cloves of garlic
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • ground pepper
  • chilli Bench ground
  • 1 hot pepper
  • 1 tablespoon sunflower oil (for frying)
Method of preparation

I cut the chicken into small strips. In a large bowl I prepared the marinade for the chicken meat with three tablespoons of soy sauce, a tablespoon of fresh ginger, grated on a small grater, two cloves of crushed garlic, two tablespoons of brown sugar, a tablespoon of olive oil, freshly ground pepper, minced bench chilli and a hot pepper cut into thin slices. I put the chicken pieces in this marinade, I mixed well, I covered the bowl with a foil and I put it in the fridge for 30 minutes.

You can put more or less hot peppers depending on your preferences, but it also depends on the type of pepper. The one I used for this recipe was moderately hot. Chilli Panca is a spice that I recently discovered and that I use whenever I have the opportunity. It has a slightly spicy taste, being especially recommended for its reddish-brown color and intense aroma.

In a frying pan, fry the chicken pieces in sunflower oil, over medium heat, for about 6-7 minutes on each side, until they get an appetizing golden color. It is important to put a lid on while frying the meat to make sure it will penetrate well on all sides.

I took out the chicken pieces on a plate. Over the oil from the hot pan I added the marinade in which I kept the chicken at the beginning. When the mixture in the pan started to boil, I reduced the heat (medium to low). I stirred continuously until the sauce thickened and took on the appearance of a glaze (about 6-7 minutes).

I took the pan off the heat and bathed the chicken pieces in the delicious icing.

  • Although there are thousands of species of hot peppers, they are all based on five large species as follows: C. annuum, C. baccatum, C. chinense, C. frutescens and C. pubescens
  • Peppers are some of the first plants to be domesticated. Remains of 6,000-year-old seeds have been found on ancient cooking utensils in Peru and Mexico.
  • Speed ​​is given by the active substance called capsaicin. Only mammals can feel the sting, and birds are completely immune to the effects of this substance
  • Hot peppers are a good source of Vitamin C.
  • Peppers that grow in areas with a lot of insects tend to be much more spicy than those that grow in areas with fewer insects.

Bell peppers in tomato sauce & # 8211 a tasty recipe that you should try as soon as possible

This simple recipe for bell peppers in tomato sauce is appreciated by many housewives. I discovered it a few years ago and tried it right away. You can find the recipe in the rows below.


  • 2.5 kg tomatoes, 3.5 kg bell peppers
  • 500 gr carrots, 700-800 gr onion
  • 1-2 parsley roots, 3-4 hot peppers
  • 2 tablespoons salt, 2 tablespoons sugar
  • 100-125 ml vinegar 9%

Method of preparation:

Wash the tomatoes and pass them through a meat grinder or blender. Put a little oil in a pan and fry the onion, carrots and parsley root.

Put the tomato puree in a saucepan on the fire. Add the previously fried vegetables. Wash the bell pepper, clean it of seeds and cut it into smaller pieces. Add the bell pepper to the tomato puree. Cook everything for 15 minutes.

Add salt, sugar, hot pepper and vinegar. Stir well. Pour the pepper into the tomato sauce in jars. Thread the caps tightly. Sterilize the jars with peppers.

After you have sterilized them, turn them upside down, cover them with a blanket or a thick towel and let them cool slowly overnight.

The next day, after they have cooled completely, store them in a dark and cool place, preferably in the basement or pantry. From the given ingredients you should get about 8 jars of 700 gr pepper in tomato sauce.

Peppers in tomato sauce have a delicious taste and can be eaten with lots of tasty food. If you like this recipe, I recommend you share it with your friends. Maybe they want to try it too. Good appetite and increase cooking!

Dipit Sauce, sauces from the fastest peppers in the world produced by a company from Oradea!

Carolina Reaper holds the record for the fastest pepper in the world and has between 1,500,000 and 2,200,000 Scoville units (the unit of measurement that shows how fast a pepper or any other food is seasoned depending on the concentration of capsaicin).

In all these years I have experimented with all kinds of sauce recipes and now I have come to the winning recipe, with the few sauces that do not contain preservatives or sugar.

The Classic (the go to hot saiuce) - A sauce that goes with any type of food. It is the first sauce created by us and with which we had the greatest success.

Ingredients - Carolina Reaper peppers and fresh basil.

Roasted Carolina Reaper - A sauce that goes perfectly next to a grill and can be used instead of a BBQ sauce.

Ingredients & # 8211 sauteed tomatoes and Carolina Reaper peppers.

Dracula’s Breath - A very hot fermented sauce that contains only natural ingredients.

Ingredient - 100% Carolina Reaper pepper.

We also make sauces from other varieties of hot peppers, such as Fatalii pepper (between 125,000 and 325,000 Scoville units) and Habanero Lemon pepper (between 200,000 and 350,000 Scoville units), but unfortunately we don't have them. stock now.

Sweet and Spicy Fatal - A good sauce for salad or poultry.

Ingredients - carrots, honey and peppers Fatal.

Sweet Habanero - A sauce made from Lemon Habanero peppers.

Ingredients - carrots, honey, lemon, turmeric and Lemon Habanero peppers.

We also produce a powder, as a spice:

Dipit Dust - A powder that can be used as a spice.

Ingredients - paprika and dehydrated Carolina Reaper pepper.

In the near future we will produce other types of sauces, so stay tuned!

For now, our products can be ordered from our website, but in the future we want to introduce them in the big stores in Romania!

Video: Schweinemedaillons in Champignonrahmsoße Hausmannskost mein beliebtestes Video #Ginwin