is it possible to make hot sauce w/o a food processor?
 

anyone have a recipe? i have a good one that uses mangoes and brown sugar but i need a food processor. i hate to spend $100 just something i'd use just for pesto and hot sauce, two things i could get by without tho i like pesto.

tom

Hot sauce could mean many things; I have one that uses hot peppers, tomatoes, garlic, vinegar and a little honey; you cook them all together until the peppers are soft, strain any hard parts out with a screen colander and hot pack the result in half-pint jars. It comes out a little like thin ketchup without any cloves.

In MN winter salsa was canned in August. A food processor makes the work easier, but it is certainly possible to do all the cutting and chopping manually. If your recipe demands that food is pureed, a cone-shaped press works well and is cheap...

[URL="http://www.wearever.com/Mirro/Pressure%20Cookers%20and%20Canning%20Accessories/CanningAccessories/Pages/CanningAccessories.aspx"]http://www.wearever.com/Mirro/Pressure%20Cookers%20and%20Canning%20Accessories/CanningAccessories/Pages/CanningAccessories.aspx[/URL]

Do you have a blender?

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^Yeah, I made hot sauce last summer with a blender, you do have to chop things up a bit but its definitely doable.

Not quite on point, but since I bought a good stick blender, I hardly ever use my food processor, except for things like shredding cabbage.

I strongly recommend the Bamix stick blender, the original and by far the best. (We went through three other stick blenders in about five years.)

There are several here: [url]http://www.mexican-barbecue-recipes.com/tabasco-hot-sauce-recipes.html#Tabasco_0[/url]

i do have an old blender it's a vitamix. it looks like it's from the 50's, i think it was my grandmother's. i thought the motor was dead but i kept it for sentimental reasons. i took it out and it does work so it may well do the job.

miken, is a stick blender what emeril calls a boat motor?

tom

Tom I have been making hot sauce for years with a blender and a strainer. I cook my peppers in white vinegar with some garlic cloves until very very tender. I put the peppers, garlic and vinegar in the blender and blend it very well then strain it into another stainless steel pot. The stuff that doesn't go through the strainer is then put back in the blender with more vinegar and blended again for a long time then strained again.

Next I flavor the sauce with salt,sugar, molasses, brown sugar and a little Worcestershire sauce while at low heat. I'm giving away my secret ingredient with the molasses which is essential for mellowing and blending the flavors together. I was always disappointed with my hot sauce until I started adding a little molasses. If it is too hot keep adding vinegar and sugar and any other spices you want until it is to your liking. I then put it in whatever clean bottles I can find. It will keep for years in the cabinet.

I haven't watched Emeril in years, but the big commercial stick blenders are monsters and I doubt he would be the first to compare them with a boat motor.

I use my Bamix on almost a daily basis, for everything from making mayonnaise and grinding spices to pureeing soups and sauces. (You can do soups and sauces right in the stock pot, while they're hot.)

It isn't the cheapest of implements (at around $180), but it has outlasted the other three stick blenders I had combined.

For more information on it, see [url]http://www.pleasanthillgrain.com/bamix.aspx[/url]

I cook my ingredients together on the stovetop for about 15 minutes until everything is good and soft, then put it in the blender and liquify. I don't strain it or anything, if it separates I just shake up the bottle before using it. I use Rick Bayless' habanero hot sauce recipe, and was trying to do my own version of Cholula, using pequin and arbol peppers this year. Picked ripe arbols today then went to look at pequins, husband had mowed them over, just 3 inch high plants now.:evil: Maybe if I dig them up and bring them in I'll have some later? Will throw arbols in the freezer to wait and see on the pequins.:wait:

I was in the Big Lots store Saturday, and they had two "mini" food processors - one for $10 and the other for $16. Definitely light duty machines, but built like every other Food Processor. They would probably do about a pint or a little better per batch.

thanks sounds like a blender will do the job. i have lots of fatalli and scotch bonnets so i should make some killer hot sauce.

tom

Before there was a blender there were china-caps.

[QUOTE]Before there was a blender there were china-caps.[/QUOTE]

Okay, I'll bite. What's a china-cap?

I googled it and came up with a fine meshed conical shaped strainer. French Chinoise is another name for it.