|February 23, 2010||#2|
Join Date: May 2007
Location: NE Ohio
Here is one I've used for years, it's easy and doesn't have to be canned. I use whatever peppers I have on hand and I use more than the recipe calls for, you can make it as hot as you want. I usually make a triple or quadruple batch.
Recipe courtesy Tyler Florence
Prep Time: 5 min
Inactive Prep Time: hr min
Cook Time: 30 min
Serves: 1 cup
Place all ingredients in a heavy saucepan and slowly bring to a simmer over medium heat. Simmer for 20 to 30 minutes. Remove from heat and cool slightly. Pour the mixture into a blender and puree until smooth. Pass the hot sauce through a mesh strainer lined with cheesecloth, if desired.
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Printed from FoodNetwork.com on Tue Feb 23 2010
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|February 23, 2010||#4|
Join Date: Feb 2009
An amazing but simple recipe from my uncle:
Uncle Pepe Muñiz’s Chile Recipe
1. Chile – Your choice depending on what kind of chile you want.
a. Chile Arbol (NM hot-dry) as much as you dare. Pulverize in the blender. Do this first.
b. Chile Japonese (NM hot-dry) . Same as above.
c. Green Chiles (fresh): Jalapenos or others of your choice. [I believe they must come from Hatch, NM]
2. White Onion. One large or as much as you like.
3. Green onions. Three or four whole.
4. Tomatillo. Two or three depending on size.
5. Fresh Cilantro. One half of a bunch.
6. Canned tomatoes. Small can. Plain, no spices added. My Uncle Pepe recommends Hunts brand tomatoes.
7. Tomato sauce. One small can. Plain, no spices added. Hunts brand.
8. Garlic fresh. As much as you like
9. Salt 1/2 tsp.
10. Water to desired thickness.
Blend all ingredients. That’s it!
The fun is in the experimentation. Of course, fresh tomatoes are better!
I have more recipies if anyone is interested!
|March 1, 2010||#5|
Join Date: Aug 2009
Location: Metro Detroit
My Habanero Sauce:
12 Habaneros (I de-seed half of them)
1 C distilled white vinegar
(1) 15.5 oz sliced pears in heavy syrup (I used sliced peaches in heavy syrup)
1/2 C Brown Sugar
1/2 C Honey
1/4 C Karo Light Corn Syrup
2 T paprika
1/2 tsp Allspice
1/2 tsp coriander (to taste)
1/2 tsp ground cumin (to taste)
1 T kosher salt (to taste)
Fresh ground pepper to taste (~1/2 tsp)
Put everything in the blender and until well blended. Fits perfectly in a 1 Qt Mason Jar. Refrigerate.
WARNING: It is sweet but those habaneros will sneak up on ya...so if you're using with tortilla chips, you'll want to "dip"...NOT scoop!!! Great on meats too!
|March 2, 2010||#6|
Join Date: Dec 2008
Location: Pleasure Island, NC 8a
HOT & Tasty Pepper Sauce
I make this with whatever red peppers I have ready - Cayenne-types, Kung Paos, red Jalapenos & Serranos, Fish, Marconis, etc. A mixture seems to balance the flavors better. Awesome with NC BBQ, grilled salmon, fried chicken, in potato salad... on a spoon... FTR, have NOT used Habaneros in this mix... yet...
8-10 Half pint jars
Last edited by stormymater; March 2, 2010 at 07:48 PM. Reason: made a mess of my cut 'n paste
|June 26, 2012||#7|
Join Date: Apr 2012
Wash your peppers and cut off the stems. Use a bunch. For the sake of this recipe we’re going to be using twenty.
Throw them in a saucepan and add about two cups of white vinegar, half a teaspoon of sea salt, and three chopped garlic cloves.
Bring everything to a light boil and reduce to low heat to simmer.
Simmer for about 10-15 minutes, or until the peppers are very soft.
Pour it all into your handy dandy food processor and blend extremely well. Super extremely well. Frank’s Red Hot Sauce is basically liquid, so make sure it’s completely smooth, and very thin.
And then pass the whole thing through a fine mesh strainer. (Or if one’s not available, a homemade paper towel strainer.)