Don't be afraid to make a spicy sauce. They are quite easy to make, and they add a wealth of flavor and texture to just about any dish. Many of these recipes can also serve as a main dish over noodles, rice, or spaghetti, too.
Recipes for Spicy Sauces
Have a few good sauce recipes to spice up wings, glaze meat, top pasta, or add a little zing to many foods.
Consider making a large batch from your spicy sauce recipes and freeze it or can it for later use. Once you discover the ease of making great, tasty sauces, you'll want to try more recipes all the time. You can easily experiment with the spices for the perfect heat for you and your family. It is best to use a whisk to blend your sauces as they cook. It will incorporate air into the mixture and help blend the ingredients better.
Cola Jalapeño Sauce
This sauce is wonderful on wings, ham, and other meats. It also makes a delicious spicy dipping sauce for shrimp.
- Juice from 2 limes
- 1 cup of non-diet cola (most diet colas contain aspartame, which becomes bitter when heated)
- 4 jalapeño peppers, minced (remember, most of the heat in peppers comes from the seeds, so you can control the heat by limiting how many of the seeds you include with the peppers)
- 1 3/4 cups sugar
- Combine all ingredients in a small pan.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low and simmer sauce until it becomes thick and syrupy, 20-25 minutes.
This pepper sauce is wonderful on pasta, or works well as a sauce for sausage and peppers or veal.
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 sweet red pepper, seeds removed and cut into thin slices
- 1 yellow pepper, seeds removed and cut into thin slices
- 1 orange pepper, seeds removed and cut into slices
- 6 cloves of garlic, minced
- 1/2 cup white wine
- 1 cup chicken stock
- 1/2 teaspoon red pepper flakes to taste
- Sea salt
- Fresh cracked black pepper, to taste
- Heat oil in a 12-inch sauté pan over medium-high heat until it shimmers.
- Add onions in a single layer and cook until they begin to brown, about 5 minutes.
- Remove onion with a slotted spoon and set aside on a platter.
- Add peppers to the hot oil and cook until soft, about 5 minutes.
- Add garlic and stir until it is fragrant, about 30 seconds.
- Add wine and stir, scraping up any bits stuck to the bottom of the pan.
- Add chicken stock and red pepper flakes, and return peppers to the pan.
- Bring all ingredients to a boil, and then reduce the heat to medium-low.
- Allow to simmer until liquid reduces by half. Taste.
- Using a slotted spoon, remove about half of the peppers and onions onto a platter.
- Put the remaining peppers, onions, and liquid in the pan in a food processor and purée.
- Taste for seasoning and add salt and pepper as desired.
- Mix puréed sauce with peppers and onions and serve over pasta or meat.
Buffalo sauce isn't just for chicken wings. Try it on chicken, burgers, or as a sandwich spread.
- 1/2 cup Louisiana hot sauce
- 1/2 cup unsalted butter or margarine
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon cayenne
- 1/4 teaspoon garlic powder
- Salt to taste
- Combine all ingredients except salt in a small saucepan over medium heat.
- Bring to a simmer and reduce heat.
- Simmer, stirring occasionally, for 5 minutes.
- Taste and add salt, as necessary.
Dialing Up the Spice
Many ingredients can add a little heat and spice to your sauces. One of the standard ways to adjust heat is to add hot red pepper flakes towards the end of the simmering period. When you do this, you can adjust the heat according to your own tastes. Other ingredients that can add spice to sauces include:
- Jalapeno and other types of chilies
- Chili oil
- Hot sauce
- Horseradish and wasabi
Sauces are great because you can make them ahead of time and freeze them for later use. Consider these other tips, as well:
- You don't have to make your own stock or broth for sauce recipes. Most of the canned or box varieties of stock and broth today are just fine for cooking. If you're concerned about sodium and fat, look for low-sodium and low-fat versions.
- Experiment with fresh and dried herbs. A peppery herb like tarragon can make your sauce spicy and tasty without adding extra hot spices.
- Only use wines or liqueurs you would actually drink. If it doesn't taste good to sip, it won't taste good in your sauce, either! Avoid the small bottles of "cooking" wine or sherry in the supermarket at all costs.
A Dash of Spice
Spicy sauces are a great way to jazz up your meals. With their versatility and powerful flavors, you can make the simplest meals more interesting and flavorful.