Hot Sauce recipes 
Hot Sauce recipes 
Recipe By :Janet Hazen
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 to 5 tablespoons dried red pepper flakes
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons kosher =OR= 2 teaspoons sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon coriander
1 1/4 cups cayenne pepper
3 tablespoons paprika
6 cloves garlic -- minced
2 cups water
3 tablespoons peanut oil
BERBERE, THE OFFICIAL LANGUAGE OF ETHIOPIA, IS ALSO THE NAME GIVEN TO THIS INCENDIARY RED PEPPER SAUCE. USED BOTH AS A TABLE CONDIMENT AND AS AN INGREDIENT IN MANY SOUPS, STEWS, MARINADES, AND MEAT DISHES, BERBERE PLAYS A VERY IMPORTANT ROLE IN THE COOKING OF ETHIOPIA, AND CAN BE A VALUABLE INGREDIENT FOR AMERICAN COOKS, AS WELL.
When you prepare this intoxicating, brick-red chili sauce, be sure to use your overhead stove fan or open all the windows. You might also want to tie
a scarf around your nose and mouth while heating the spices in the sauté pan.
HOTTEST #9
Place the red pepper flakes, cumin, black pepper, salt, cardamom, fenugreek, nutmeg, cloves, cinnamon, allspice, and coriander in a medium,
heavy-bottomed nonstick sauté pan. Cook over moderate heat, stirring constantly, until their aroma fills the air and the color has darkened
slightly, about 4 minutes. Transfer to a blender and set aside.
In the same pan, heat the cayenne pepper and paprika over moderately low heat for 4 to 5 minutes, stirring constantly. Add to the spice mixture in
the blender along with the garlic, water, and peanut oil. Puree until smooth, stopping occasionally to scrape the sides of the container.
Return the pureed mixture to the sauté pan and cook over moderately low heat for 10 to 12 minutes, stirring frequently to prevent the sauce from burning.
Remove from the heat and cool to room temperature. Store in a tightly sealed container in the refrigerator for up to 5 months.
Get a large amount of chilli peppers. They need to be a fleshy variety, tiny little
#Pequins or Bird's Eye chilies don't have enough moisture in them but you can add a few to other peppers. I use a 50:50 mix of red habanero and
Cayennes, about 4lb total weight.
Rough chop your peppers and remove the stems but not the seeds. Lumps about 1cm long or less are ideal.
Put all the peppers in a bowl, for every pound of peppers add about a heaped tablespoon of sea salt ( I do this all by eye - no scales or spoons, or gloves ). Mix well.
Put the salted peppers into a container and put a weight on top. I use a sawn off
a 2litre pop bottle and a jam jar full of water. By the next morning enough brine should have formed to completely cover the peppers. Push down any sticking above the surface. Leave it somewhere warmish
(i.e. the kitchen ), cover it with a cloth if you like but flies won't go near it anyway. The only pests I have found are squirrels and parrots
(although squirrels will only do it once!). If they don't produce enough brine either throw in some diced sweet pepper or add just enough water to cover the fruits.
Within 3 days to 1 week, things should be getting funky. The lactic acid bacteria will be doing their thing and the brew should start to bubble. This will go on for one or two months depending on the sugar content of the peppers and the salt content. It's a good idea to skim the foam off the top once in a while.
Wait until it's stopped bubbling.
Well done you have pickled peppers, they should be crunchy and good to eat. If you want sauce, strain the peppers and mush with a mortar and pestle, add them back to the brine ( or use a blender ) and throw in about 10% of a pale vinegar. Leave it a few weeks to settle before use.
1 c Onions; Chopped, 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach; Chopped
1/2 lb Tomatillos; Coarsely Chopped
4 oz Green Chiles; Chopped, 1 cn
2 ea Cloves Garlic; Crushed
1 T Oregano Leaves; Dried
1 c Chicken Broth
2 c Dairy Sour Cream
Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor work bowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce.
8 Ancho Chilies
3 1/2 c Warm Water
1/2 c Onion; Chopped
2 ea Garlic; Cloves, chopped
1/4 c Vegetable Oil
8 oz Tomato Sauce; 1 cn
1 T Oregano Leaves; Dried
1 T Cumin Seed
1 t Salt
Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat to boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor work bowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days.
Makes about 2 1/2 cups sauce.
10 Smoke cured Habanero’s
6 Smoke cured Jalapeno's
1 Smoke cured Serrano
A 1/4oz pack of dried chiltepin's
1 Ancho
1 medium onion
1 Teaspoon of Balsamic vinegar
2 Teaspoons of Cumin seeds
2 Teaspoons of Sea Salt
½ Teaspoon of Black ground Pepper
2 Thirds of a pint of Distilled White Vinegar
Still Spring Water to adjust consistency
From Blaise Lawrence blaise.lawrence@ntlworld.com
If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or Bonney peppers.
1/2 pound red habanero chiles, seeds and stems removed
1 white onion, chopped
2 cloves garlic, chopped
1/2 cup cider vinegar
1/2 cup lime juice (or lemon juice)
2 tablespoons water
1 medium papaya, boiled until tender, peeled, seeded, and finely chopped
1 tomato, finely chopped
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon ground nutmeg
2 tablespoons dry mustard
1/2 teaspoon turmeric
Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl. Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and
turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator.
By Dave DeWitt and Chuck Evans from http://www.fiery-foods.com/dave/hotsauce.html
1 Oz. Dried chile piquin
1/4 tsp. cumin
1/4 cup oil
8 Oz. Tomato sauce
1/2 tsp. chopped, fresh garlic
Instructions:
Heat oil until hot and remove from heat. Pour the chiles into the oil and fry for 2 minutes. Remove chiles from oil and drain on a paper towel. Put chiles, tomato sauce, cumin, and garlic in a blender and puree, adding salt to taste.
Created by Rebecca Donahue rebeccad1@jps.net
2 1/2-inch cinnamon stick
3/4 tsp. whole clove
5 lb. tomatoes, peeled and cut into chunks (10 c.)
1 1/2 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped pepper
1 1/2 cup cider vinegar
1 cup firmly packed brown sugar
1/2 cup light corn syrup
3 tsp. salt
2 1/2 tsp. dry mustard
1/4 tsp. chili powder
Tie spices into cheesecloth and set aside. In 5-quart non-corrosive pot, place tomatoes. Stir often, cook over medium-high heat until tomatoes are soft and almost completely covered with liquid (about 20 minutes). Stir in celery, onion and pepper. Bring to boil, stir, boil gently about 7 1/2 minutes. Stir in vinegar, sugar, corn syrup, salt, mustard and spice bag. Bring to boil. Stir often. Boil again 1 1/2 minutes. Stir in chili powder. Stir often. Simmer 30 minutes or until as thick as you like. Remove bag. At once ladle into clean hot 1/2-pint jars, leaving 1/2-inch headspace. Process 15 minutes. Cool on wire rack.
Yields 4 to 5 (1/2 pint) jars.
7 cup peeled, chopped, ripe tomatoes (about 12 medium-sized)
3 large onions, chopped
3 large green peppers, chopped
1 Tbsp salt
1 cup sugar
1 cup light corn syrup
2 cup vinegar
2 tsp. whole cloves
2 tsp. whole allspice
1/2 tsp. crushed red pepper
(or 2 large chopped
jalapeno peppers)
3 sticks cinnamon, broken
Put spices in a bag or tea egg. Bring mixture to a boil in a large heavy pan. Push spice bag into tomatoes. Cook on medium heat for 1 hour. Stir a little. Lift out large pieces with a slotted spoon and mix in a blender or by hand. Return to pot and cook on low heat until it is as thick as you like it (1 to 2 hours). Makes 8 pints. Good with meat, fish, eggs, potatoes or almost anything else.
Optional Spices: 1 bay leaf, 1/2 teaspoon oregano and 1 chopped clove of garlic.
When you are topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform - no meat chunks allowed - and it is traditional among the nations hot dog chefs that the beef be nearly pulverized. If you cannot grind your own, see if you can have a butcher make an extra-fine grind for this recipe.
2 garlic cloves, minced
1/2 cup finely chopped onion
2 tablespoons vegetable oil
1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon yellow mustard
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco, or to taste
1/4 cup ketchup
1/2 to 1 cup tomato juice
In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened.
Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired.
Add remaining ingredients, adding just enough juice to create a 'spoonably' loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.
Makes enough sauce to top 6 hot dogs.
From Gourmet October 1995 http://food.epicurious.com:80/run/recipe/view?id=13063
2 ea Chipotle Chiles; *
2 ea Bacon; Slices, Finely Cut Up
1/4 c Onion; Finely Chopped
3 c Tomatoes; Finely Chopped
1 c Beef Broth
1/4 c Carrot; Finely Chopped
1/4 c Celery; Finely Chopped
1/4 c Fresh Cilantro; Snipped
1/2 t Salt
1/4 t Pepper
* You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles. Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining ingredients.
This chipotle sauce is a version of coauthor Chuck's best-selling brown hot sauce, Smokey Chipotle® Hot Sauce, manufactured by Sauces & Salsas, Ltd. under the Montezuma® brand. A tasty way to reconstitute dried chipotle chiles is to place them in a bowl and cover them with cider vinegar. After several days, the chiles will be reconstituted and will be plump.
12 dried chipotle chiles, stems removed, reconstituted as above or soaked in hot water for 1 hour
1 medium white onion, sliced
3 cloves garlic, sliced
3 cups water
1/4 cup cider vinegar
1/4 cup tomato sauce
Salt to taste
2 cups white distilled vinegar (more or less, depending on the thickness of the sauce you desire)
Combine all the ingredients except the 2 cups of distilled vinegar in a saucepan, cover, and simmer over low heat until the sauce is reduced to about 1 1/2
cups. Puree the mixture in a food processor or a blender until a paste-like, seeded mixture is achieved.
Combine the paste and the vinegar in a bowl and stir well. Strain through a sieve to remove the seeds and discard the solids.
By Dave DeWitt and Chuck Evans from http://www.fiery-foods.com/dave/hotsauce.html
This basic sauce can be used in any recipe calling for a red sauce, either traditional Mexican or New Southwestern versions of beans, tacos, tamales and enchiladas.
10 to 12 dried whole red New Mexican chiles
1 large onion, chopped
3 cloves garlic, chopped
3 cups water
Place the chiles on a baking pan and put them in a 250 degree F. oven for about 10 to 15 minutes, or until the chiles smell like they are toasted, taking care not to let them burn. Remove the stems and seeds and crumble them into a saucepan. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes. Puree the mixture in a blender until smooth and strain if necessary. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.
Yield: 2 to 2 ½ cups. Variations: Spices such as cumin, coriander, and Mexican oregano may be added to taste. Some versions of this sauce call for the onion and garlic to be sautéed in lard, or vegetable oil these days, before the chiles and water are added.
Pepper Profile: New Mexican Varieties by Dave DeWitt http://www.fiery-foods.com/dave/nmpep.html
2 Cups De Arbol Chiles (I used dried) stems removed
2 1/4 cups Water
3 TBS White Vinegar
3/4 tsp Kosher Salt
1 garlic clove.
Soak the chiles in hot water for about 30 minutes. (I usually soak them in the blender and use a glass of water to weight them down). Add the rest of the ingredients and blend.
This is fantastic on Beef.
By Robert Lusk rlusk12@earthlink.net
30 ripe tomatoes
6 pears, peeled and cored
6 peaches, peeled and pitted
6 large yellow onions, peeled
2 sweet red peppers, seeded
2 tablespoons salt
1 quart cider vinegar
4 cups sugar
2 ounces whole allspice
Cut out the stem end of the tomatoes and peel. Cut fruits and vegetables into fine dice and place in a large preserving kettle. Add salt, vinegar, sugar and allspice (tied in a cheesecloth bag). Bring to a boil and cook uncovered over medium heat, stirring occasionally, for 1 1/2 to 2 hours, or until thick. Discard the spice bag and ladle the sauce into hot, sterilized jars. Cover and seal.
Makes 9 to 10 pints.
House & Garden August 1962 http://food.epicurious.com:80/run/recipe/view?id=102063
2 1/2# Green Zebra Tomatoes
1 cup white wine
2 cayenne chiles
1 Tablespoons garlic crushed
1 cup basil
1 stalk lemon grass
4 Magroot/Kaffir Lime leaves
Simmer for 45 minutes, stirring upon occasion.
Puree and reheat.
I served it over gnocchi and then I quick fried some Chile (Applewood Hab) + bread crumb shrimp and placed them on top. Oh and a couple of large scallops breaded in the Italian bread crumbs and Chile added to the presentation.
Mary-Anne Shantihhh@aol.com
12 Tabasco chiles, * I used cayenne
1 clove garlic, peeled
1/2 cup herbed chili vinegar, ** I used apple cider
1/2 tsp salt
1/2 tsp sugar
In a small nonreactive saucepan (I used Visions by Corningware), boil the chiles and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a nonreactive saucepan, bring to a boil, then pour into a hot, sterilized bottle to within 1/2 inch of the rim and run a
sterilised knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator after opening.
From: Red Hot Peppers by Jean Andrews
Posted to CH mailing list by "RisaG" radiorlg@home.com
Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own
tabasco peppers or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the
tabascos.
1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
By Dave DeWitt and Chuck Evans from http://www.fiery-foods.com/dave/hotsauce.html
1 peck ripe tomatoes : 8 quarts
6 green or red bell peppers
6 large white onions
2 cups brown sugar
3 cups cider vinegar
3 Tbsp coarse salt
1 Tbsp black pepper
1 Tbsp allspice
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp celery seed
optional ingredients:
1 Tbsp dried hot pepper pods
2 Tbsp dry mustard
Wash, peel and quarter the tomatoes. Remove the seeds and membranes from the peppers.
Peel the onions, quarter. Put the peppers and onions (and dried hot pepper pods if used) through a food grinder or processor. Combine all ingredients and simmer slowly until very thick, about 3 hours. Stir frequently so bottom does not burn. Add salt if needed. Put sauce in small sterile jars. Seal and process 15 minutes in boiling water bath. Store in a cool dark place.
Posted to rec.food.recipes from Blue Heaven Restaurant http://www.blueheavenkw.com
2 fresh jalapenos
1 large onion
1 whole clove garlic
3 T. Cinnamon
3 T white sugar
1 t. allspice
1 32 oz can crushed tomatoes
1 t salt
1 T oil
saute chopped onion, jalapeno and garlic in oil. add tomato and all other ingredients. bring to a boil. lower heat. simmer 20 minutes on low heat pour into glass container. keep in refrigerator.
Good for what ails ya!!!
by Richard Smith rssmith@mines.edu
1 ea Onion; Large, Finely Chopped
4 ea Poblano Chiles; *
1 ea Jalapeno Chile; **
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
1/2 c Whipping Cream
1/4 t Salt
* Poblano chiles should be roasted, peeled, seeded, and finely chopped. There should be about 1/2 cup.
** Jalapeno Chile should be seeded and finely chopped. Cook onion, chilies, and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt.
3 to 6 Piri Piri chiles
2 gloves of garlic, minced
juice of 1 lemon
pinch of salt
1 cup of extra virgin olive oil
De-stem chiles. Throw everything in a blender and puree. Pour into a glass jar and let steep for at least 24 hours at room temperature.
Strain and return to jar. Sauce will keep for one month in the fridge.
by David Leite and posted to C-H mailing list by Miss Dewi.
1 (32 to 34 oz.) can crushed tomatoes
1 medium onion, chopped
1/4 cup chopped green pepper
1 clove garlic, minced or pressed
1 small dried hot red pepper
1/4 cup brown sugar, packed
1/2 cup corn syrup (either kind)
1/2 cup cider vinegar
1 Tbsp salt
1/2 tsp. pepper
1/2 tsp. each: cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. mustard seed
If tomatoes are not already crushed, mash thoroughly. Put in Dutch oven. Add onion, green pepper and garlic. Remove seeds from hot pepper; crumble pepper and add to mixture. Add
brown sugar, corn syrup, vinegar, salt, pepper and spices. Bring to a boil. Boil rapidly, stirring occasionally, for 30 minutes or until of desired consistency.
1 28oz. Tomato Puree
1 28oz. Can Good quality Concetrated Crushed Tomatoes
1 Large White Onion (I find them best in this)
5 Cloves garlic (Roughly Chopped)
1 8oz. Can Tomato Sauce (I like "Del Monte")
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Tsp Oregano
1/2 Tsp. Basil
1/4 Tsp. Whole Cumin Seeds
3 to 5 Jalapeno Peppers Depending how hot they are roughly chopped
3 Tbsp GOOD!! quality Olive Oil
3 Bay Leaves
Quality of Tomatoes and Olive Oil will make a big difference!!!!
1-Heat Good size sauce pan on High Heat until very Hot!
2-Quickly add Olive Oil then chopped garlic, jalapenos, onion and saute.
3-Add salt, pepper, and whole cumin seeds--leave flame on high saute until onions are brown--not burnt!!!
4-Add Crushed Tomatoes, Puree, and Tomato Sauce and a little water to get excess out of cans.
5-Add Bay leaves, Oregano, Basil, a little more black pepper.
6-Keep stirring constantly and when sauce starts to bubble lower flame to smallest flame possible (very important!)
7-Cover and stir every 20 minutes for about 1hour and a half.
When done just try on plain pasta or rice. Doesn't get better than this !!!!!!!
From "Thomas Marchese" dbomb99@worldnet.att.net
2 lbs chocolate scotch bonnets (substitute any habs or SBs...)
20 smoked chocolate scotch bonnets (substitute chipotles...)
3 cups lime juice (from +/- 20 limes)
1 cup rum
1 cup apple cider vinegar
6 medium onions chopped
25 cloves garlic minced
1 mango chopped
olice oil
Ventilate your working area very well. Put on rubber gloves.
1) Juice the limes
2) Chop onions, garlic, mango.
3) Remove stems and cut habaneros in half. Discard any peppers with black fungus. Remove some of the seeds but don't go crazy. Chop peppers well in food processor or with knife.
4) Saute onions for five minutes in olive oil, add garlic for 30 seconds.
5) Add liquids and bring to boil.
6) Mix in peppers, cover and cook for 7 minutes
7) Let cool without opening for 15-20 minutes
8) Mix in blender just long enough to make sauce homogenous
9) Refrigerate for three months to one year and transfer to 5 oz hot sauce bottles
Note1: To make "Dog's Bollocks," eliminate the smoked peppers and substitute 1 cup lime juice for the rum. "Furnace Fuel" is the same as Dog's Bollocks using red habaneros and eliminating the mango.
Note2: If you live in NYC, you can get the chocolate habs at the Union Square farmers market on Wednesdays in the late summer and fall.
by Michael Schwartz mike@id-vault.com
This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairy less, but "designed for a meat-eater's taste," according to W.C. It is easily frozen or canned.
6 cups chopped hot New Mexican green chile
1 clove garlic, minced
1 medium onion, coarsely chopped
1/8 teaspoon ground coriander
1/2 tablespoon red chile powder
1/2 teaspoon white pepper
1/2 teaspoon cumin powder
1 tablespoon salt
10 cups water
2 tablespoons cornstarch
1 1/2 cups water
In a large pan, combine the green chile, garlic, onion, coriander, red chile powder, white pepper, cumin, salt, and water. Bring to a boil and boil, uncovered, for 1 hour. In a small bowl, combine the cornstarch and water and mix thoroughly. Add to the chile mixture and cook until the mixture clears, about 20 minutes.
Yield: About 12 cups
From Dave DeWitt http://www.fiery-foods.com/dave/firebowls.html
PepperFool hot sauce list
http://www.pepperfool.com/recipes/hotsauce_idx.html
Sweat 'N Spice hot sauce recipes
InsaneChicken.com hot sauce recipes
