HOMEMADE HOT SAUCE
This hot sauce tastes similar to Cholula®.
Provided by Wolfehaus
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 10
Steps:
- Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
- Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.
Nutrition Facts : Calories 31.1 calories, Carbohydrate 5.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 1.2 g, Sodium 150.8 mg, Sugar 0.3 g
HOMEMADE RED HOT SAUCE
Steps:
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
BEST HOT SAUCE
If hot sauce is your thing, you will love, love, love this fresh tasty recipe. I first tried a version of this hot sauce in Cameroon, Africa. I couldn't get enough of it; no matter where you ate, there would be a small bowl of this divine sauce on the table, each unique to the person making it. Only recently have I actively searched out the recipe. I did not follow the recipe to a tee, but combined this recipe with another a close friend gave me. In the end, I can't argue the results!
Provided by Shilo
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 100
Number Of Ingredients 11
Steps:
- Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
- Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
- Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.
Nutrition Facts : Calories 14 calories, Carbohydrate 1 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 28.5 mg, Sugar 0.3 g
HABANERO HOT SAUCE
This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.
Provided by Jim
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 48
Number Of Ingredients 10
Steps:
- Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
- Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 2.2 mg, Sugar 0.3 g
HOMEMADE HOT SAUCE
This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers' market. Adjust the heat to your preference: in our tests, two habaneros yielded a pleasantly spicy sauce without excessive heat-take it up a notch for spicy-food fans by adding extra hot peppers. ---from eatingwell.com
Provided by Miss Monica
Categories Sauces
Time 30m
Yield 2 2/3 cups hot sauce, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
- Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
- Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.
Nutrition Facts : Calories 44.7, Fat 2.4, SaturatedFat 0.3, Sodium 391.8, Carbohydrate 4.8, Fiber 0.9, Sugar 2.7, Protein 0.8
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