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Community => Butchering, Cooking, Recipes => Topic started by: newbs55 on August 30, 2013, 03:45:25 PM

Title: Hot Sauce Recipes?
Post by: newbs55 on August 30, 2013, 03:45:25 PM: So with my pepper plants (anahiem, jalapeno, serrano and habenero) starting to kick out serious amounts of peppers I was thinking of making homemade hot sauce. I have looked up a few recipes online but with all the infinite wisdom on here I figures somebody might have a couple to share. Anybody?
Title: Re: Hot Sauce Recipes?
Post by: Kc_Kracker on August 30, 2013, 05:49:49 PM: are you going to can them? the recipe will depend on what you do with it
Title: Re: Hot Sauce Recipes?
Post by: gaddy on August 31, 2013, 12:58:37 PM: batch I made yesterday-
1 habanero, sliced
1 jalopeno, sliced
3 cloves garlic
small glug of lime juice
spin in food processer to almost pulp
taste just for the he!! of it & dance around the kitchen.
have son taste & watch him dance around kitchen & gulp 1/2 gal of milk
5 med tomatoes ( halve & squeeze out the juice)
1/3 onion
small hand full of cilantro
1/4 ts sea salt
pulse to desired consistency & chill
will get hotter as it sits.
last batch had 2 habineros & 2 jalopenios & no one could eat it so I mixed equal parts strained salsa to caned refried beans for a bean dip.
all the kids around here call them salsa wars between my wifes pico de guyo & my experiments. the fun is in trying different combinations.
Title: Re: Hot Sauce Recipes?
Post by: gaddy on August 31, 2013, 09:23:16 PM: ok! after consultation with my son it appears I added a bit to much garlic so you might want to tone it down a bit.
Title: Re: Hot Sauce Recipes?
Post by: Song Dog on September 01, 2013, 09:29:00 PM: I grow 14 type's of peppers, I start with 60 pounds of peppers and dry them, I end up with about four pounds of dried peppers. I dry my own herbs, Oregano, Basil, Thyme and sage. I take two pounds of sea salt lay it on parchment papper and cold smoke it in my smoker until it is a nice golden brown. I wait until the wife leaves the house and then I grind the peppers with a coffee mill, ***I strongly suggest you wear a face mask while doing this and gloves, and make sure to really, Really wash your hands before you go to the bathroom. Anyway I then mix the ground peppers with the smoked seasalt, ground herbs and a few other items and that is my dry rub. I also make home made Tabasco sauce and home made Worcestershire sauce. The Tabasco sauce is easy to make just vinegar and salt with the peppers and let it age.
Title: Re: Hot Sauce Recipes?
Post by: newbs55 on September 03, 2013, 02:53:40 PM: Thanks for all the ideas guys! Here is one I found and made this weekend and turned out awesome. It said to wait 2-5 days to try it. Right away it was good and after 2 days it was even better.

Needed:
2 Cups of Stemmed and Sliced peppers ( I used half jalapeno half serrano)
1 Cup Minced Onion
1 1/2 Tablespoons Minced Garlic
2 Tablespoons Salt
4 Tablespoons Brown Sugar
4 Cups Water
1 Cup White or Apple Cider Vinegar

Heat small amount of oil in sauce pan over medium heat and add peppers, salt, onions and garlic (I also added a pinch of cumin and chili powder during this step). Cook 5-10 Min or until they are sweated. Add Water and Brown Sugar. Let simmer until liquid has reduced by half (took about 35-40 min) and let cool to room temperature. Pour into blender or food processor with vinegar and blend until smooth. Pour Mixture through fine mesh strainer or cheesecloth to get out all the graininess. Pour into jars or bottles. Should keep 4-5 months in the fridge but doubt it will last that long. I found this to be a pretty good base and am definently going to be trying it our with other variations and peppers.
Title: Re: Hot Sauce Recipes?
Post by: Kc_Kracker on September 04, 2013, 08:34:41 PM: to avoid the graininess as you say, use garlic and onion powder instead of minced, same results with no chunks :tup:
Title: Re: Hot Sauce Recipes?
Post by: newbs55 on September 10, 2013, 07:22:19 AM: Most of the solids that you get out of it are the seeds and skins from the peppers that don't get ground fine enough to make it through the strainer. The onions and garlic are pretty much liquid after saute and simmer.