Habanero Pepper Sauce
Bottled Hell
Caribbean/Yucatan hot sauce
Chiltepin House Sauce (Salsa Casera)
Dan's Summer Sauce
Death Wish Hot Sauce
F-16 Afterburner Hot Sauce
Mexican Hot Fruit Sauce
Hawaiian Hot Sauce
Tepin Hot Sauce
Tunisian Harissa
From: obxgeorge <[email hidden]>
Need recipes to,make a hot sauce similar to the ones you can buy. I
have Datril peppers that I would like to use.
Habanero Pepper Sauce
12 Habanero chiles, stems removed, chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp vegetable oil
1/2 cup chopped carrots
1/2 cup distilled vinegar
1/4 cup lime juice
Saute onion and garlic in oil until soft. Add carrots with a small amount
of water. Bring to boil, reduce heat, and simmer until carrots are soft.
Place mixture in blender with chiles, and puree until smooth. Combine
puree with vinegar and lime juice; simmer 5 minutes to combine flavors.
Put mixture into sterilized bottles and seal.
Heat Scale: 9
Yield: 2 cups
From: The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach.
Bottled Hell
6 whole Mango peeled and seeded
7 whole Kiwi fruit peeled
7 whole Habanero chile pepper (fresh) stemmed and seeded
4 whole Lime, juice of
3 whole Lemon, juice of
4 tablespoons Orange juice, frozen concentrate
1/3 cup Vinegar, white
1 teaspoon Salt
2 cups Water
In stock pot add Habaneros, water and salt. Slow boil for 15 minuets. then
drain, saving 3/4 cup of water. Puree in blender the saved water and all
ingredients except vinegar. Return to stock pot and simmer on medium low
heat for 10 minutes, stirring constantly. Remove from heat and stir in
vinegar till slightly cooled. Keeps in refrigerator 4 months or can and
process. Refrigerate after opening. Serving Ideas: Sweetly Hot and Spicy
ideal for chicken, pork or fish.
From: Lindy Nearman
Caribbean/Yucatan hot sauce
1 part chopped onion
1 part chopped tomato
1 part chopped Habanero peppers
1 part orange juice, or substitute a mix of 2/3 orange juice to 1/3 lime
juice
Salt to taste.
Mix in bowl. Add enough juice to make it soupy.
(Note: use equal measurements of the above; ie, 1/4 cup of each to make 1
cup)
Chiltepin House Sauce (Salsa Casera)
2 cups Chiltepins
8 cloves garlic -- (8 to 10)
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon coriander seed
1 cup water
1 cup cider vinegar
Combine all ingredients in a blender and puree on high speed for 3 to 4
minutes. Refrigerate for one day to blend the flavors. It keeps
indefinitely in the refrigerator Note: Also called Chiltepin paste.
Chiltepins are those exceedingly hot and tiny little peppers that look
like small red berries. Makes 2 cups.
From: Chile Pepper magazine
Dan's Summer Sauce
1/2 medium-sized banana, sliced
1 1/2 large carrots, diced small
1 medium TX 1015 onion*, diced small
5 fresh picked orange habaneros, diced
10 fresh picked piquins, diced
5 fresh picked (smallish) cayennes, diced
1/2 fresh picked small green bell pepper, diced small
1 fresh picked hot banana pepper, diced
2 scallions (greens & all), sliced
5 small cloves garlic, minced
1 tsp. (approx.) Kosher salt
Freshly ground black pepper (he used Tellicherry) to taste
1 Tbsp. Coleman's dry mustard
Water for blending only (not too much, approx. 1/2 cup)
1 Tbsp. (or less) Peanut oil
Saute onions and habs in small amount of peanut oil in non-stick pan till
softened and dark brown in spots (try not to cough) and set aside. Put all
other ingredients (except salt, pepper and mustard) in a blender and blend
until it forms a slightly chunky puree (you want to have small bits of
identifiable color left and some texture). Remove all except approx. 1/2
cup of this chunky puree to a separate bowl and set aside. Pour the
sauteed onions and habs in the blender with the 1/2 cup puree and blend
until smooth. Pour the reserved chunky puree into the same skillet used to
saute the onions and habs (the clean up crew will appreciate this), add
the smooth puree along with the salt, pepper, and mustard and reduce over
low heat, simmering for approx. 10 minutes until desired thickness (10
minutes approx. thickness of Inner Beauty Sauce).
Taste and re-season with salt and pepper as needed.
Get a big spoon and eat it straight from the skillet . Also very good with
pork, turkey and on toasted bagels with cream cheese. *Note: Texas 1015s
are sweet yellow onions like Vidalias or Walla Wallas, sub whatever sweet
ones you have.
From: Deb deForest
Death Wish Hot Sauce
15 habanero chiles -- stemmed
7 ounces A Taste of Thai Garlic Chili Pepper Sauce or other garlic-chile
sauce
1/4 cup honey ("to deaden the pain momentarily"😉
3 medium garlic cloves -- minced
Grind the habaneros (with seeds) in a food processor. Add other
ingredients
and puree.
Serving Ideas : Use to marinate chicken wings.
From: Ted Klamm
F-16 Afterburner Hot Sauce
4 cup ketchup
1 1/2 cup molasses
1/4 cup vinegar
2 Tbsp Tabasco
3 Tbsp Worcestershire
1/4 cup lemon juice
1 cup chopped onion
3 cloves chopped garlic
1/4 cup brown sugar
1-3 tsp cayenne
3 Tbsp dry mustard (or 1 Tbsp ginger)
1-3 cups water
Mix everything in a large, heavy saucepan. Add water as needed to create a
sauce with a cream-like texture. Bring to a boil, stirring constantly.
Reduce heat, partially cover and simmer VERY GENTLY for 1 hour. Stir
frequently. Add water if it gets too thick. This sauce freezes well in
mason jars. Use as a base flavoring for chili, sloppy joes, dip for wings
or barbecue sauce. It is easily modified to accommodate individual heat
preferences.
This is something different to try. It is easy to prepare, and the simple
ingredients are available in almost any city.
Mexican Hot Fruit Sauce
can be used on any meat, poultry, or fish.
Large can of canned fruit with juice such as mango, peach, or especially
pineapple.
Small can of "Chile Chipotle" (smoked chilies from Mexico)
Combine a small portion of the chile chipotle with the entire can of fruit
with juice, and blend to form a thick sauce. Vary the amount of chile
chipotle to taste. Use to baste while grilling, or add at the table. Can
refrigerate leftover for several days. >From S.K.Boyd
Hawaiian Hot Sauce
habanero* chili peppers (Quantity: 10 {hot} to 100 {Very, Very, Very
Hot!}) 4 cups (or more) chili peppers* (You can use any kind available
like aji rojo, ancho, Anaheim, Bahamian, bell, Big Jim, Brazilian,
cascabel, cayenne, chawa, cherry, chilaca, chiltepin, de agua, de arbol,
Dutch, fiesta, fips, fire-cracker, guajillo jalapeno, Tabasco, serrano,
scotch bonnets, macho, guero, huanchinango, Jamaican hot, Korean,
malagueta, manzana, Mexi-bell, mirasol, New Mexican, pasilla,
pepperoncini, pequin, Peruvian, pimento, poblano, rocotillo, sandia,
santaka, Sweet Italian, tepin, Thai, yellow wax, etcetera! Add them! The
more the better. The idea here is to make some HOT and delicious sauce.)
1 pineapple*
4 papayas (or mangos, or other tropical fruit)*
3 onions (large white or brown)
2 cups white vinegar (apple cider, or red wine vinegar okay)
2 cups filtered water
1 tablespoon Hawaiian salt (or Morton's, or sea salt from the sea)
5-6 full garlic heads (yes, 2-4 cups of fresh prepared garlic cloves)
1/4 to 1/2 cup local Hawaiian honey (or Honey Bee, what's available)
Cooking: Remove the stems and place habaneros to the side in a separate
bowl. Prepare all of the other ingredients placing them in a large
stainless steel or glass cooking pot. Cook on medium heat ("5"😉 for about
15-30 minutes (stirring occasionally) until mixture looks almost cooked.
Add the habaneros, and continue cooking on low to medium heat trying to
not have the habaneros change color too much (about 5 to 10 minutes).
Allow to cool on stovetop.
Blending: Use your regular kitchen blender to blend the mixture on the
highest speed. Key: Count to 10 or 15 while blending each canister load
until smooth but still a little chunky. Do not over blend! You will have
to blend about 4-5 canister loads, a portion at a time, of course. Putting
By: Place in glass jars with lids and a label. Keep refrigerated when not
in use. This Hot Sauce! lasts six months or longer in the 'fridge. But it
will disappear as it is truly ono-licious on everything like eggs, fish,
beef, chicken, pork, sandwiches, salads, kimchee, potato salad, cole slaw,
you name it. It's great to use as a condiment like mayonnaise, ketchup, or
mustard on everything you grind!
Tepin Hot Sauce
1 ounce Chili Tepins
1 teaspoon oregano
1 cup water, boiling
4 cloves garlic, or
1 teaspoon garlic powder
1 8 oz. can tomato sauce
1/3 cup oil
2 1/2 tablespoons flour
Brown flour in oil. Set aside. Heat in a dry pan the chili tepins before
putting them into the blender. In a blender, blend to pulverize chili
tepin with water. If cloves of garlic are used ( which I recommend) add
garlic and oregano to blender. Add all ingredients to browned flour and
stir while bringing to boil. Keeps a long time.
From: Dan McWilliams
Tunisian Harissa
1 ounce dried hot Habanero peppers if you can't take the extra heat
2 ounces mildly hot dried Guajillo chili peppers
2 ounces mild dried Anaheim chili peppers
6 garlic cloves, peeled
2 tablespoons water
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground caraway seeds
1/4 teaspoon freshly ground coriander seeds
1 1/2 teaspoons salt
extra virgin olive oil for topping off
Soak the peppers in tepid water to cover until softened, about 45 minutes
to 1 hour . Drain and remove the stems and seeds. Place in a blender or
food processor with the garlic, water, and olive oil and process until
smooth, stopping occasionally to scrape down the sides. Transfer the
mixture to a small bowl and stir in the caraway, coriander, and salt.
Store in a jar and top off, covering the surface of the paste with a layer
of olive oil. Whenever the paste is used you must always top off with
olive oil making sure no paste is exposed to air otherwise it will spoil.
Variation: To make a hot Harissa, use 4 ounces dried guajillo chili
peppers and 11/2 ounce dried de Arbol peppers. Note: To make salsa
al-harissa, that is, Harissa sauce, used as an accompaniment to grilled
meats, stir together 2 teaspoons Harissa, 3 tablespoons olive oil, 2
tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.
Makes 1 cup
From: Mary-Anne
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