Any good hot pepper sauce recipes?

stevenkh1 · February 23, 2010

Does anyone care to post some of their creations?

neoguy · February 23, 2010

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.

Fire Water

Recipe courtesy Tyler Florence
Prep Time: 5 min
Inactive Prep Time: hr min
Cook Time: 30 min
Level: Easy
Serves: 1 cup
Ingredients

12 cayenne chiles, stems removed
2 garlic cloves
1/2 yellow onion
1/2 lemon, juiced
1/2 cup white wine vinegar
1 cup water
1 teaspoon salt
1 teaspoon sugar

Directions

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.

Printed from FoodNetwork.com
Scripps Networks, LLC. All Rights Reserved
Printed from FoodNetwork.com on Tue Feb 23 2010
© 2010 Scripps Networks, LLC. All Rights

TZ-OH6 · February 23, 2010

A while back I posted some in this thread in the harvest section

http://tomatoville.com/showthread.php?t=12550

bboomer · February 23, 2010

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!

stevenkh1 · March 1, 2010

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!

stormymater · March 2, 2010

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

Ingredients

4 cups hot peppers, measure after being chopped in food processor

1/4 lbs garlic, peeled, coarsely processed with the peppers
4 cups white vinegar
1 1/3 cups granulated sugar
1 cup sweet red pepper, coarsely ground(Optional)
1 T kosher salt

Directtions

Combine vinegar, sugar & salt over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes.
Add hot peppers and garlic,also add sweet red pepper if using.
Bring to a boil and boil 5 minutes.
Fill to within 1" of the top of the jar with the pepper/garlic mixture. Fill with boiling sugar/vinegar mixture to within 1/4" of the top of the jar.
Release air bubbles, ensure the rim is clean and seal the jars.
Let the peppers rest for 2 weeks and you will enjoy.

Dan45761 · June 26, 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.)

February 23, 2010	#1
stevenkh1 Tomatovillian™ Join Date: Aug 2009 Location: Metro Detroit Posts: 75	Any good hot pepper sauce recipes? Does anyone care to post some of their creations?

February 23, 2010	#2
neoguy Tomatovillian™ Join Date: May 2007 Location: NE Ohio Posts: 463	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. Fire Water Recipe courtesy Tyler Florence Prep Time: 5 min Inactive Prep Time: hr min Cook Time: 30 min Level: Easy Serves: 1 cup Ingredients 12 cayenne chiles, stems removed 2 garlic cloves 1/2 yellow onion 1/2 lemon, juiced 1/2 cup white wine vinegar 1 cup water 1 teaspoon salt 1 teaspoon sugar Directions 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. Printed from FoodNetwork.com Scripps Networks, LLC. All Rights Reserved Printed from FoodNetwork.com on Tue Feb 23 2010 © 2010 Scripps Networks, LLC. All Rights

March 2, 2010	#6
stormymater Tomatovillian™ Join Date: Dec 2008 Location: Pleasure Island, NC 8a Posts: 1,165	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 Ingredients 4 cups hot peppers, measure after being chopped in food processor 1/4 lbs garlic, peeled, coarsely processed with the peppers 4 cups white vinegar 1 1/3 cups granulated sugar 1 cup sweet red pepper, coarsely ground(Optional) 1 T kosher salt Directtions Combine vinegar, sugar & salt over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes. Add hot peppers and garlic,also add sweet red pepper if using. Bring to a boil and boil 5 minutes. Fill to within 1" of the top of the jar with the pepper/garlic mixture. Fill with boiling sugar/vinegar mixture to within 1/4" of the top of the jar. Release air bubbles, ensure the rim is clean and seal the jars. Let the peppers rest for 2 weeks and you will enjoy. Last edited by stormymater; March 2, 2010 at 07:48 PM. Reason: made a mess of my cut 'n paste

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February 23, 2010	#3
TZ-OH6 Tomatovillian™ Join Date: Feb 2008 Location: Mid-Ohio Posts: 818	A while back I posted some in this thread in the harvest section http://tomatoville.com/showthread.php?t=12550

February 23, 2010	#4
bboomer Tomatovillian™ Join Date: Feb 2009 Location: Wisconsin Posts: 44	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
stevenkh1 Tomatovillian™ Join Date: Aug 2009 Location: Metro Detroit Posts: 75	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!

June 26, 2012	#7
Dan45761 Tomatovillian™ Join Date: Apr 2012 Location: Ohio Posts: 37	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.)