Garden Hot Sauce Food

HOMEMADE HOT SAUCE

Homemade Hot Sauce image

This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers' market. Adjust the heat to your preference: in our tests, two habaneros yielded a pleasantly spicy sauce without excessive heat--take it up a notch for spicy-food fans by adding extra hot peppers.

Provided by EatingWell Test Kitchen

Time 2h

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 cup diced onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded (see Tip)
4 cloves garlic, minced
1 pound tomatoes, diced (about 3 cups)
1 cup distilled white vinegar
2 teaspoons salt
1-3 teaspoons sugar

Steps:

Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.

Nutrition Facts : Calories 11.8 calories, Carbohydrate 1.3 g, Fat 0.7 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 110 mg, Sugar 0.7 g

GARDEN HOT SAUCE

Garden Hot Sauce image

This is a recipe from a chef at Commander's Kitchen in New Orleans. I've got this perking, but haven't yet tried it - the 2 month aging makes this a recipe that you can't really whip up at the last minute. This will keep for quite a while, so once it's done, you can use it for some time (any bacteria that can survive these peppers deserves to take over the planet).

Provided by ChrisMc

Categories Sauces

Time P1m29D

Yield 1 quart

Number Of Ingredients 3

Ingredients

1 1/2 lbs ripe hot peppers (whatever peppers or combination you prefer)
1 cup kosher salt
3 cups white vinegar

Steps:

Rinse peppers, remove stems, and chop coarsely.
Wear latex gloves or coat your hands with oil before handling (and if you value your eyes, wash your hands multiple times before changing your contact lenses).
Combine in a large bowl with the salt, cover, and let sit for 2 days, stirring about every 12 hours.
Add vinegar and puree; place mixture in a sterilized 1 quart glass jar and refrigerate.
As you use peppers, continue to chop them and add to the jar.
When the jar is filled, remove and puree the sauce, place in a clean jar, and age for at least 2 months or until it reaches the desired flavor.

Nutrition Facts : Calories 423, Fat 1.4, SaturatedFat 0.1, Sodium 113256.9, Carbohydrate 71.1, Fiber 10.2, Sugar 37.6, Protein 13.6

AUTHENTIC MEXICO GARDEN FRESH SALSA/HOT SAUCE

Authentic Mexico Garden Fresh Salsa/Hot Sauce image

Make and share this Authentic Mexico Garden Fresh Salsa/Hot Sauce recipe from Food.com.

Provided by Culinary School Dro

Categories Sauces

Time 40m

Yield 4 Cups, 12 serving(s)

Number Of Ingredients 8

Ingredients

9 medium vine ripe tomatoes
3 jalapenos
1 medium onion
4 garlic cloves
1/2 cup fresh cilantro leaves
1/2 tablespoon ground cumin
3 tablespoons olive oil
salt & pepper

Steps:

Boil Tomatoes & Jalapeños in large pot of water until tomato skins wrinkle.
Remove Tomatoes & Jalapeños from water and carefully remove tomato skins. Discard skins.
Remove stems from Jalapeños and depending on desired level of heat desired, you may remove some or all of the seeds and pods inside the peppers.
Place Tomatoes and Jalapenos into VitaMix or Blender.
Add crushed Garlic Cloves, Cilantro Leaves, Quartered Onion, Ground Cumin (Comino) to VitaMix or Blender.
Briefly pulse ingredients until desired consistency. Do not liquefy, but blend smoother than typical Pico de Gallo.
Put large pot back on stove and add 3 Tablespoons Olive Oil. Heat oil over medium heat.
Carefully add salsa mix from VitaMix or Blender (if oil too hot, mixture will splatter - be careful).
Cook salsa over medium heat for 10 minutes stirring frequently.
Add Salt & Pepper to taste.
Can be served warm with home made tortilla chips - refrigerate balance.

Nutrition Facts : Calories 53.7, Fat 3.6, SaturatedFat 0.5, Sodium 6, Carbohydrate 5.1, Fiber 1.4, Sugar 3, Protein 1.1

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