Cayenne Chile Hot Sauce Food

CAYENNE CHILE HOT SAUCE

Cayenne Chile Hot Sauce image

This thin sauce has a strong cayenne taste and can be used to add flavor to sauces and foods such as pizza, chicken wings, and sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 1/3 Cups

Number Of Ingredients 5

Ingredients

48 fresh golden or red cayenne chiles (about 3 1/2 inches long each), stemmed and halved
8 garlic cloves, peeled
2 teaspoons sugar
4 teaspoons coarse salt
8 cups distilled white vinegar

Steps:

Put all of the ingredients into a nonreactive medium pot. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until garlic and chiles are tender, about 20 minutes.
Let cool slightly. Transfer to a blender, and puree. Pour through a fine sieve into a small bowl; discard solids. Let cool completely. Divide among small bottles or pour into an airtight container. Store in the refrigerator up to 3 months.

EASY CHILI SAUCE

Easy Chili Sauce image

This makes a nice small batch, and it's easy to make more! Particularly tasty served with a meat-and-potatoes dinner. And if you heat it up with hot peppers or more cayenne, it can pass as a salsa.

Provided by Lennie

Categories Vegetable

Time 1h45m

Yield 7 cups

Number Of Ingredients 11

Ingredients

2 (28 ounce) cans Italian plum tomatoes, undrained
1 cup cider vinegar
2 medium apples, peeled,cored and diced
1 large onion, peeled and diced
1 cup finely chopped celery
3/4 cup packed brown sugar
2 teaspoons coarse salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper

Steps:

Use large tins (28-ounce) of plum tomatoes and do NOT drain.
Combine all ingredients in a large heavy pot.
Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick-- about 90 minutes.
Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
Stir chili sauce often as it cooks.
Pour chili sauce into hot, sterilized jars and seal.
Process in a hot water bath if you wish, but I store these jars in the back of my fridge-- they don't take up too much room because they seem to be eaten quickly!
Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.

Nutrition Facts : Calories 170.3, Fat 0.6, SaturatedFat 0.1, Sodium 699.7, Carbohydrate 40.7, Fiber 4.5, Sugar 34.1, Protein 2.4

SIMPLE HOT CHILLI SAUCE

Simple Hot Chilli Sauce image

I have an abundance of chillis so I want to make a sauce. I'm planning on trying this with other types of chillis as needed, but for now, saving this recipe per how I found it. http://www.taste.com.au/recipes/19696/hot+chilli+sauce Modified per suggestions. Receipe states should last 3 weeks in the fridge, but I'm sure if you sterilised, it would last longer and canning would probably make it last even longer. Prep time includes blending time.

Provided by Satyne

Categories Sauces

Time 22m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup red birdseye chile, roughly chopped (swap in other chillis depending on your heat preference)
200 g diced tomatoes (canned is fine)
1/4 cup white sugar
1/4 cup white wine vinegar
salt, to taste

Steps:

Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.

Nutrition Facts : Calories 287.6, Fat 0.7, SaturatedFat 0.1, Sodium 20.6, Carbohydrate 71.5, Fiber 4.6, Sugar 62.6, Protein 4.7

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