Cayenne Pepper Sauce Recipe Vinegar Food
UNCLE MIKE'S VINEGAR PEPPER SAUCE
This is a North Carolina-style BBQ sauce that I have used for years. It's great on any meat. Lots of vinegar - that's the North Carolina way! Be careful though, this one's spicy.
Provided by JIMBOSKI
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 48
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, stir together the vinegar, ketchup, cayenne pepper, red pepper flakes, sugar, and water.
- Simmer for 15 minutes, or until all the sugar dissolves. Season to taste with salt and pepper. Remove from heat, and let cool. Use to baste your favorite meat while grilling.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Protein 0.1 g, Sodium 35.2 mg, Sugar 1 g
CIDER VINEGAR BARBECUE SAUCE
I'm from the south where barbecue sauces are vinegar based, I now live in CO where it is ketchup based... which I really don't care for. This sauce goes with everything from chicken to pulled pork. This is what I make when I want a taste of home.
Provided by KLBoyle
Categories Sauces
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in saucepan over med. heat.
- Simmer 8-10 minute or until sugar is fully dissolved.
Nutrition Facts : Calories 156.5, Fat 2.1, SaturatedFat 0.2, Sodium 1455.8, Carbohydrate 30.4, Fiber 2.1, Sugar 25.5, Protein 2.9
SOUTHERN PEPPER SAUCE
Pepper Sauce is a Southern Condiment (Not to be confused with Hot Sauce) that is primarily used on Greens, Southern Peas and Cornbread and just about anything you want to add a bit of spice. I like to have some red and some green peppers so the bottle looks better on the table but that is optional. Wear plastic gloves when handling peppers. You can also add a teaspoon of Olive Oil if you like some extra heat.
Provided by Bill Butler
Categories Sauces
Time 20m
Yield 1 Bottle, 30 serving(s)
Number Of Ingredients 4
Steps:
- Tightly pack a clean decorative Glass Jar (Empty Malt or Red Wine Vinegar Jars work great) with the peppers.
- Bring vinegar, salt and sugar to a boil over medium heat, stirring until salt and sugar are dissolved (about 3 minutes).
- Remove from heat and let stand for about 5 minutes.
- Pour hot vinegar mixture over the peppers.
- Leave about 1 inch from the top of the jar.
- If it starts getting low you can add a bit more of the Vinegar mixture.
Nutrition Facts : Calories 17.7, Fat 0.2, Sodium 81.2, Carbohydrate 3.7, Fiber 0.5, Sugar 2.4, Protein 0.7
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- Chop up the cayenne peppers along with garlic cloves and add them to a pot with the vinegar and 1 teaspoon salt.
- Cool the mixture slightly, then transfer it to a food processor or blender. Process it until the sauce is nice and smooth. Adjust to taste with more salt if desired
- Strain the sauce through a fine sieve if you'd like a smoother sauce, or pour it into bottles as-is for a thicker sauce.
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- Wash your jars and lids. Place the jars into simmering water (180ºF) in a large canning pot. Set your screw bands aside, and heat your snap lids in a small pot of simmering water (180ºF), NOT BOILING.
- Cut the stems off of your cayenne peppers. For a very spicy sauce, leave all the seeds in. For a moderately spicy sauce, roll the pepper under your palm on the counter a few times, and shake some of the seeds out into the garbage. For a more mild sauce, cut a seam down one side of the pepper and remove most or all of the seeds.
- Put all of the ingredients in a medium, non-reactive pot (stainless steel or ceramic). Bring to a boil, then cover and reduce to a simmer for 20 minutes, until the peppers have softened.
- Remove from the heat, and spoon all of the solids (peppers, onion, garlic) into your blender. Add just enough of the vinegar to blend. Blend very well, so that the mixture is as smooth as possible. Strain the remaining vinegar into a large pyrex measuring cup.
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