Spicy sauce in a few minutes. A sauce often eaten in Japanese cuisine restaurants, but not available everywhere for purchase, so I thought I could make it at home. Trial after trial, I found the right way.
It really takes just a few minutes to have it ready; we can also store it in jars ready for use, after creating the vacuum for proper preservation.
I harvested the last chilies, so I thought of using them for this purpose, the previous ones I dried to make powder.
As written above, the process is really simple and it will take 30 minutes to complete everything. You can pair it with boiled meats, fried foods, and cheeses, with cured meats, or simply on a slice of bread flavored with fresh garlic, a bomb of goodness.
For this recipe, you will need only three ingredients: Chilies and sugar, paprika…and then a little water.
Nothing else is needed!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 small jars
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
Hot peppers…
- 3 hot peppers
- 2 cups water
- 1.25 cups sugar
- 1 tsp paprika (1 small teaspoon)
Useful Tools
A small knife to remove the seeds, a small pot, and if you want to store, three small jars are enough. A knife to chop
- Knives
- Jars
- Mezzaluna
Steps
Super easy in a few minutes
You can use either red or green chilies; the only rule is they must be spicy!
The first operation to do is: remove all seeds from the chilies.
Finely chop and place in a pot with water and sugar. Add a small teaspoon of sweet paprika for a bit of color and bring to a boil
Let it boil until reduced by about one-third or a little more. Test by cooling a spoonful to see the consistency, which should be syrupy. Done!
Serve with fresh cheeses, battered vegetables, boiled meats, and raw meat or vegetable carpaccio.
To store the sauce in a jar, proceed to jar after sterilizing the jars, close with the lid, and boil for twenty minutes covered with water.
Some more advice
An ideal sauce for different courses, you can also use other vegetables or fruits to have a quick topping for your desserts or ice creams. The process is the same, with the only difference being that you should not add paprika. Try with fresh basil, mint, or even blackberries or strawberries…
