Hotter N Heck Hot Sauce Recipes

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HOTTER 'N' HECK HOT SAUCE

Easy to make...has a nice flavor to it... Not for the faint of heart... This sauce has been known to clear a stuffy nose...I think this might just be one of the "hottest sauce's " you have tried...I tweaked this receipe from Emeril...BAM!!

Provided by Red Hot Chili Peppe

Categories     Sauces

Time 25m

Yield 5 5oz bottles

Number Of Ingredients 4



Hotter 'n' Heck Hot Sauce image

Steps:

  • Remove stems from peppers.***
  • Place peppers in a large pot cover with water and bring to a rolling boil.
  • Remove from fire and let steam for 5 minutes.
  • Drain peppers and place whole (DO NOT SEED, This adds more "heat" to the sauce) in a blender Add vinegar, salt and blackpepper corns.
  • Cover and set blender to liquify speed for 2 minutes.
  • If sauce is to thick add some more vinegar a little at a time.
  • Place in 5oz sterile bottles and enjoy.
  • Keep refrigerated for longer shelf life.
  • *** Use rubber gloves when handling these babies...The oil from the peppers can iritate....Avoid touching eyes until you have washed hands a few times to remove pepper oils.

1 lb of ripe habanero pepper
1/2 cup white distilled vinegar
1/4 teaspoon salt
1 teaspoon freshly ground black peppercorns

HARISSA - MOROCCAN HOT SAUCE

The fire engine color of this sauce is a sign of what is to come; harissa is hotter then hot. Once it is given a chance to sit for a while, the flavors of the lemon, cumin and chiles mix to make a wonderful sauce. Used sparingly it adds zest to stews, soups, and casseroles, it is also great served with lamb and beef. Added to dips it kicks things up just a tad. Be careful it is HOT! Source: Condiments by Kathy Gunst

Provided by Chef Shadows

Categories     Sauces

Time 1h21m

Yield 1/2 cup

Number Of Ingredients 6



Harissa - Moroccan Hot Sauce image

Steps:

  • Place the chiles in a medium saucepan and cover with cold water.
  • Place over high heat and let the water come to a boil.
  • Remove from heat and let sit for about an hour.
  • Drain the chiles and place in a blender or food processor along with the salt and garlic.
  • Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
  • Once the mixture is thoroughly blended, remove and place in a small glass jar.
  • Stir in the cumin and smooth the mixture down.
  • Pour enough olive oil over the "harissa" to completely cover the top.
  • Cover and refrigerate.
  • Makes about 1/2 cup.

1 cup dried hot red chili pepper
2 teaspoons salt
4 garlic cloves, peeled
2 tablespoons lemon juice, approx
1 teaspoon ground cumin powder
olive oil

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