HOMEMADE HOT SAUCE
While I use wild chiltepin chiles in this recipe, you can use any small, red, hot chile. Thai and cayenne are good substitutes. Smoked salt is not strictly needed, but it does add a lot of flavor. Ditto for the xanthan gum in this recipe. Again, not strictly needed, but it really helps the sauce hold together. Xanthan gum is, oddly, becoming very easy to find in places like Whole Foods, because the stuff is used in gluten-free baking. Bob's Red Mill makes it.
Provided by Hank Shaw
Categories Condiment
Time 15m
Number Of Ingredients 7
Steps:
- Put everything except the xanthan gum (if using) into a blender and puree for 1-2 minutes. You really want everything blitzed here, so if your blender heats up too much in 2 minutes, stop, let it cool, and continue.
- Pour the xanthan gum that's been mixed with the water into the blender, cover and buzz for another 30 seconds.
- Pour into a bowl or large jar and let this settle for 1 hour to allow all the trapped air you introduced into the sauce while blending to escape. If you skip this step your sauce will not hold together as well. Bottle and store in the fridge for up to 9 months.
HOMEMADE RED HOT SAUCE
In Mexico, the bottled hot sauce is used every day to spice up street fares such as potato chips, fruit cocktails, popcorn, and other fried foods sold as snacks in plastic bags. It is also used in some seafood cocktail preparations and alcoholic drinks. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Categories Salsas
Time 30m
Number Of Ingredients 12
Steps:
- Place the arbol peppers, guajillo peppers, and garlic in a saucepan with the water. Turn the heat to high, and once the water starts boiling, turn the heat down and simmer for about 20 minutes, or until peppers are very soft. Due to the fumes, the peppers will give off, make sure your windows are open or turn on the exhaust fan.
- Remove saucepan from heat and allow to drop to room temperature. Once it has cooled, place the peppers, garlic, spices, dried herbs, vinegar, and one cup of the cooking water into a blender. Puree until you have a very fine texture.
- Pour this mixture into a glass container using a strainer, to remove any pieces of pepper skins left.
- Pour the mixture into the saucepan again, turn to medium-high heat, and gently simmer for about 5 minutes. This is just enough time to reduce the salsa to the desired consistency and allow the spices' flavors to blend. Again, don't forget to have the windows open and/or the kitchen exhaust fan on.
- Allow cooling. Pour the sauce into a sterilized bottle and secure with an airtight cap or lid.
- You can use this sauce immediately, although the flavors will be better about two weeks later. This sauce can last stored in your refrigerator for about 6 months. Enjoy!
Nutrition Facts : ServingSize 0.5 tbsp, Calories 4 kcal, Sodium 2 mg
HOW TO MAKE HOT SAUCE
Steps:
- Pulse chiles, garlic, onions and kosher salt in a food processor until you have a rough puree. Transfer to a 1-quart glass gar, loosely cover and let stand at room temperature overnight. Add vinegar, stir and loosely cover. Let stand at room temperature for 1 to 7 days. The longer you let it stand, the more the flavor develops. Pour mixture into a food processor or blender and puree until smooth. Store in the refrigerator up to 4 months. Note: Hot sauce may separate. This is normal; shake before use.
HOMEMADE RED HOT SAUCE
Steps:
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
HOMEMADE HOT SAUCE
This hot sauce tastes similar to Cholula®.
Provided by Wolfehaus
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 10
Steps:
- Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
- Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.
Nutrition Facts : Calories 31.1 calories, Carbohydrate 5.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 1.2 g, Sodium 150.8 mg, Sugar 0.3 g
HOMEMADE HOT SAUCE (FERMENTED OR QUICK COOK RECIPE)
Homemade hot sauce makes a perfect gift! Make either traditional fermented hot sauce or a quick cook version, which is done in less than half an hour.
Provided by Cassie Johnston
Categories Canning + Preserving
Time P5DT15m
Number Of Ingredients 7
Steps:
- Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.
- To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.
- Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.
- Fit the jar with a fermentation lid or cheesecloth secured with a rubber band (see notes on weighing down the peppers if using cheesecloth). Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar. Make sure the peppers stay submerged under the brine during the entire fermentation process to prevent mold-growth.
- When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar, and honey or maple syrup, if using. Blend until completely smooth, adding in additional brine to reach the desired thickness.
- While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
- Transfer to a bottle and store in the fridge for 3-6 months.
- Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.
- Pour mixture into a blender (making sure to leave the cover vent open, but covered with a kitchen towel) and blend until very smooth.
- While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
- Transfer mixture to a squeeze bottle and store in the fridge for 2-3 weeks.
Nutrition Facts : Calories 1 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tsp, Sodium 22 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOT FUDGE SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
- Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.
HOMEMADE HOT SAUCE
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
Categories Mexican Diabetic Recipes
Time 2h
Number Of Ingredients 9
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
HOMEMADE HOT SAUCE
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. ---from eatingwell.com
Provided by Miss Monica
Categories Sauces
Time 30m
Yield 2 2/3 cups hot sauce, 12 serving(s)
Number Of Ingredients 9
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 44.7, Fat 2.4, SaturatedFat 0.3, Sodium 391.8, Carbohydrate 4.8, Fiber 0.9, Sugar 2.7, Protein 0.8
HOMEMADE HOT SAUCE
A hot sauce that is a combination of a few other recipes with items I really like. You can reduce or add Jalapeños to gauge the heat. This is a great way to use tomatos and peppers from the garden. I make the tomato sauce a head a time.
Provided by kelly
Categories Sauces
Time 40m
Yield 1 pint, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Roast the peppers on the grill until they are black. Immediately after you take them off the grill, scape the burned skin. 1/2 them, remove the seeds and dice.
- Heat oil in a large saucepan over medium-high heat. Add onion, peppers, and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
- Reduce heat to medium. Add tomato sauce, red win vinegar, salt and brown sugar to taste. Cook, stirring occasionally, 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. Let the sauce cool to room temperature, about 1 1/2 hours.
Nutrition Facts : Calories 43.6, Fat 2.4, SaturatedFat 0.3, Sodium 602.4, Carbohydrate 5.5, Fiber 1, Sugar 2.9, Protein 0.8
MASTER HOT SAUCE RECIPE
Provided by Mary Frances Heck
Categories Sauce Food Processor No-Cook Vegetarian Low Cal Backyard BBQ Vinegar Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-quart glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
- Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)
- Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.) DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.
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HOMEMADE HOT SAUCE RECIPE - WEBMD
From webmd.com
Cuisine MexicanTotal Time 2 hrsCategory DinnerCalories 14 per serving
- 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.
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EASY HOMEMADE HOT SAUCE RECIPE - ALL WAYS DELICIOUS
From allwaysdelicious.com
5/5 (1)Total Time 48 hrs 10 minsCategory Sauce RecipesCalories 11 per serving
- Process the chilies, grated carrot, and salt in a food processor until you have a coarse puree. Place the puree in a large glass jar, such as a mason jar, and cover loosely. Set the jar on the countertop and let sit for about 24 hours, which is enough time for the mixture to begin to ferment slightly.
- Stir in the vinegar, and let sit for at least 24 hours and as long as 7 days (I let mine sit for 5 days). This allows the sauce to continue to ferment and the flavors to meld and deepen.
- Transfer the mixture to a food processor or blender and process until smooth. Transfer to a jar or bottle and store, covered, in the refrigerator for up to 4 months (note that sauce will separate. Shake before using).
EASY HOMEMADE HOT SAUCE - THE CURIOUS CHICKPEA
From thecuriouschickpea.com
4.5/5 (161)Category CondimentsCuisine AmericanTotal Time 192 hrs 10 mins
- Add the peppers, garlic cloves, salt, and water in a food processor. Process until you reach the texture of a chunky salsa.
- Transfer to a clean glass container and cover with a cheesecloth. Leave on the counter at room temperature for 24-48 hours.
- After 1-2 days, stir in the apple cider vinegar. Leave on the counter, covered with a cheesecloth for 5-7 days (if you have time, go the full week!).
- After 1 week, transfer to a blender and purée until smooth. If it's very thick add more water (and/or vinegar to taste) to thin. Optional: strain the sauce through a mesh strainer or cheesecloth lined strainer. Squeeze out all the juice from the remaining pulp. Straining will make a thinner sauce, so wait to thin the sauce if you are straining it.
HOMEMADE HOT SAUCE - CRAVING HOME COOKED
From cravinghomecooked.com
5/5 (2)Total Time 25 minsCategory Condiment, SauceCalories 17 per serving
- Prep Peppers - Clean peppers and slice off the stems. Remove the seeds to reduce heat (taste test peppers for heat level). Roughly chop peppers and add to a large saucepan.
- Mix and Boil - Add all other ingredients to the saucepan and bring to a boil. Simmer for 15-20 minutes. Peppers should be soft and pliable.
- Cool and Blend - Remove from heat and allow to cool for 10 minutes. Add to a blender and blend until smooth.
15 MINUTE HOMEMADE HOT SAUCE (+ VIDEO) - DON'T WASTE THE ...
From dontwastethecrumbs.com
4.8/5 (34)Category Sauces/Condiments
- Pour the vinegar into a saucepan/pot, add peppers, salt, and garlic. Bring to a boil and reduce heat to a low boil until peppers are soft (about 10 minutes).
HEALTHY HOT SAUCE - NUTRITIONFACTS.ORG
From nutritionfacts.org
4.4/5 (22)Category Seasoning
- In a saucepan, combine the chilies, onion, garlic, and 1⁄4 cup of water over high heat. Cook, stirring, for 2 to 3 minutes. Lower the heat to medium-high, add 1 3⁄4 cups of water and continue to cook, stirring occasionally, for 15 to 20 minutes, or until the chilies are very soft.
- Remove from the heat and let the mixture come to room temperature. Transfer the chili mixture to a food processor and process until very smooth. Add 1⁄2 cup of the vinegar and process to blend. Taste the sauce and add more of the vinegar, if desired, to taste. Transfer the hot sauce to a clean glass jar or bottle and secure with an airtight lid.
5 HOMEMADE HOT SAUCE RECIPES FOR NATIONAL ... - FOOD & …
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Estimated Reading Time 1 min
- Louisiana Hot Sauce. HD-201404-a-louisiana-hot-sauce.jpg. This Cajun-inspired hot sauce features fresh hot red chilies like Tabasco, Cayenne or Serrano.
- Yemeni Hot Sauce. This jalapeño-cilantro hot sauce can range from mild to spicy depending on how hot the chiles are.
- Mustardy Habanero Hot Sauce. Yellow mustard and a touch of allspice give this fiery sauce a distinctive, complex flavor.
- Jamaican Hot Sauce. Try this Caribbean-inspired hot sauce with Jamaican patties. this link is to an external site that may or may not meet accessibility guidelines.
HOMEMADE HOT SAUCE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 168 hrsCategory CondimentsCalories 4 per serving
- Pack the peppers in a food processor and pour in the water. Pulse until the peppers form a chunky mass made of small pieces and then add the salt. (If you’re the sort of home cook who likes to use weights and measures, you’re going for about 2.5% salinity in your initial fermentation.)
- Place the peppers in a large Mason jar, cover it with a square of paper towel, and secure the towel with the jar’s O-ring (the metal ring thinger). Store the jar in a dark spot that hovers around 70°F (20°C)—a kitchen cabinet works well—and let it do its thing, undisturbed, for 48 hours.
- Skim any accumulated mold from the surface and stir the peppers. Cover again with the paper towel and the jar’s O-ring and repeat the skimming and stirring every day or so for 5 more days. The total fermentation time is 1 week.
- After skimming any accumulated mold from the surface on the last day, dump the fermented peppers into the food processor and pulse a couple of times.
HOT SAUCE RECIPES YOU CAN MAKE | DIY PROJECTS HOMEMADE RECIPES
From diyprojects.com
Estimated Reading Time 7 mins
- Sriracha Hot Sauce. While Sriracha is a traditional Thai hot sauce, it gained quite a cult following in the US, as well. In fact, so many versions and hot sauce recipes of this came up, but we have something here that’s the stuff of dreams, indeed.
- Passion Fruit Hot Sauce. This hot sauce recipe will give your taste buds sensations like no other because of the intoxicating aroma and flavors of passion fruit.
- Caribbean Carrot + Homemade Habanero Hot Sauce. If you want a hot sauce that’s hot as hell, then set your mouth on fire with this Caribbean carrot habanero hot sauce recipe.
- Nasturtium Hot Sauce. If you have a garden-full of nasturtiums, then we envy you because this one-of-a-kind hot sauce recipe is just what they need. It should also be both a good use of your homegrown flowers and a perfect homemade hot sauce recipe for canning.
- Garlic-Habanero Hot Sauce. If you want hot sauce recipes you can add to your everyday meals, this is it. It will add some garlic flavor and heat to your everyday food, for sure.
- Spicy Mango Habanero Hot Sauce Recipe. We just can’t get enough of habanero so we’re adding another special recipe. This time we’re adding sweet mangoes to the equation because, why not?
- Jalapeno Hot Sauce Recipe. This fermented hot sauce has strong flavors of garlic, onions, and the tangy flavor of vinegar you won’t get anywhere else.
- Homemade Hot Pepper Sauce. Check out this easy hot sauce recipe, so you can make a basic hot sauce recipe. If you also love Frank’s red hot sauce, you’ll love this homemade version better, for sure.
- Colombian Hot Sauce. Have you tasted Colombian empanadas? This hot sauce recipe makes them an absolutely delicious treat. Get the taste of Colombia with this easy-to-make, one of the best hot sauce recipes around.
- Louisiana-Style Hot Sauce. Cayennes are one of the best substitutes for tabasco chiles in this tasty recipe. Customize this recipe to whatever chili you prefer and try this hot sauce recipe that will last one month refrigerated.
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From artzyfoodie.com
4.5/5 (45)Total Time 1 hr 8 minsCategory CondimentCalories 3 per serving
- Add the water and continue cooking, stirring occasionally, until almost all of the water has evaporated, about 20 minutes
18 ESSENTIAL SAUCE RECIPES YOU SHOULD BE MAKING AT HOME
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- Béchamel Sauce. Made from flour, butter, and milk, a simple béchamel sauce can carry you far as a home cook. In fact, it’s considered one of the five mother sauces, meaning you can create a number of other popular sauces by using béchamel as a base.
- BBQ Sauce. If baseball is America’s favorite pastime, barbecue is its favorite foodie delight. Originally developed in the American South, barbecue sauce has become something of a cultural symbol, with various regions sporting their own signature recipes.
- Rémoulade. At its most basic, a rémoulade is a mayonnaise or aioli-based sauce that’s often served for dipping with meat, fries, or seafood. This rémoulade is Louisiana’s answer to the classic recipe, adding cornichons, a hearty mustard, and hot sauce.
- Chimichurri. The Argentines love their barbecue, so it’s only natural they created a sauce to accompany it. Chimichurri is a classic Argentinian sauce made with oregano, vinegar, and heaps of parsley.
- Satay Sauce. Equally as delicious in desserts as they are in savory dishes, peanuts are a real gift. The Thai pair their classic peanut satay sauce with skewers of juicy meat and fresh, delicate spring rolls, alike.
- Caramel Sauce. Caramel sauce is incredibly simple to make—after all, it's just a combination of sugar, flour, butter, and milk—but the way it transforms desserts makes it a culinary unicorn.
- Bolognese Sauce. Created in Bologna, Italy (hence its name), Bolognese is a meat-based sauce with tomatoes simmered in. Traditionally, it’s layered overtop a flat pasta noodle, like tagliatelle, but it’s also tempting to eat it straight from a spoon.
- Indian chutney. Chutney originated in India, where each region uses its own characteristic blend of fruits, vegetables, spices, and herbs to serve with a variety of dishes.
- Chermoula. The word “chermoula” rolls off the tongue just as well as its flavor plays on it. This Moroccan creation centers around cilantro and saffron, and is traditionally used to marinate fish.
- Mexican Chocolate Sauce. This Mexican chocolate sauce adds cinnamon and coffee liqueur to the classic recipe, making churros and chocolate cake even easier to enjoy (though, we’re pretty sure you could spread it on sandpaper and it would still taste good).
HOMEMADE HOT SAUCE WITH PEDRO’S SECRET FLAVORING TIP FOR ...
From freshbitesdaily.com
- Combine the onions, garlic, and tomato in a large saucepan. Cook over medium heat. Bring the mixture to a simmer, then turn the heat to low. Simmer until the vegetables are completely soft and the mixture has reduced by almost a half.
- While the tomato mixture is simmering, place the peppers on a piece of baking parchment atop a small baking sheet.
HOMEMADE HOT SAUCE - MOTHER EARTH NEWS | THE ORIGINAL ...
From motherearthnews.com
- Pick Your Peppers. To make a fermented hot sauce, you need to pull liquid from the peppers in the same way that liquids are extracted from cabbage to produce sauerkraut.
- Make a Mash. Chop off the stems, then grind peppers into a medium to fine mash with a food processor. Pour your pepper mash into a ceramic crock, or a glass or food-grade plastic container.
- Add Salt. Salt does two important things: It helps extract water from peppers (think about what happens when you salt a cucumber) and enhances the peppers’ flavor.
- Allow the Mash to Ferment. Let your mash ferment for at least a month to allow the flavor to become complex and interesting. Store your crock at room temperature and cover it with a towel to keep out dust.
- Strain the Mash. Straining your sauce removes the seeds and gives it a smooth, pourable texture. Tabasco sauce is quite liquid, but I like my version with some pulp.
- Bottle Your Sauce. Your hot sauce should easily keep for several months, but it’ll be so good that I doubt it’ll last that long. Store it in the refrigerator or can it if you wish.
- Enjoy, and “Laissez Les Bons Temps Rouler!” Published on Jul 22, 2011. RELATED ARTICLES. Ice Harvesting: The Hardest Job on the Homestead (Off Grid Refrigeration)
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