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
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 MEDIUM HOT SAUCE
Easy as 1-2-3, our homemade hot sauce is made with Fresno chilies and is ready in 20 minutes. Use now or refrigerate for later-it's a great gift idea too!
Provided by By Brooke Lark
Categories Condiment
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Heat grill pan over medium-high heat. Drizzle oil into pan, then add chiles. Cover; cook 5 minutes, turning occasionally, until softened.
- Cut top off each chile; place chiles in blender. Add vinegar, garlic and salt. Cover; blend on high speed until pureed.
- Store sauce tightly covered in jars or resealable containers in refrigerator up to 2 weeks.
Nutrition Facts : ServingSize 1 Serving
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
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
BEST HOT WING SAUCE IN AMERICA
This sauce is simply the best one that I have ever used! My family really enjoys this on wings and other things. Try something off the wall and fry up some potatoes and put this sauce on for a treat, or try using it as a toasted bread dipping sauce for a unique treat!
Provided by Bridget Elaine
Categories Sauces
Time 7m
Yield 1 1/4 Cups sauce, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in the pan.
- Add the garlic and sauté for 3 to 4 minutes.
- Add the flour and whisk until smooth, cook for 1 more minute.
- Add the Franks and the vinegar, bring to a boil.
- If desired add the pepper flakes and simmer for 2 or 3 minutes.
- Pour over the food of your choice and enjoy.
HOMEMADE ENCHILADA SAUCE
I use this enchilada sauce for homemade enchiladas.
Provided by Mary Kate
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 6.1 g, Fat 5.8 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 135.1 mg, Sugar 3.7 g
BUFFALO CHICKEN WING SAUCE
If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 576.2 mg, Sugar 0.3 g
REAL NACHO CHEESE SAUCE
Great on any Mexican dish. I use any leftover cheese sauce to make enchiladas.
Provided by leeleeb
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
- Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 2.3 g, Cholesterol 33.2 mg, Fat 10.7 g, Protein 6.1 g, SaturatedFat 6.8 g, Sodium 199 mg, Sugar 0.9 g
MEDIUM HOT ENCHILADA SAUCE
It surprises me how expensive it is to purchase canned enchilada sauce in the store when it is so inexpensive and easy to make. I was also surprised at the few recipes here for red enchilada sauce. This is so easy and inexpensive that everyone can make it. If you like your sauce less spicy, just decrease the amount of chili powder and cumin or increase it if you like it even hotter.
Provided by CarrolJ
Categories Sauces
Time 15m
Yield 1 large pan of enchiladas, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients into a 2 quart saucepan and simmer, stirring frequently, until slightly thick and smooth.
- Remove from heat and use to make your favorite enchiladas.
Nutrition Facts : Calories 88.4, Fat 3.9, SaturatedFat 0.5, Sodium 937.4, Carbohydrate 12.9, Fiber 2.6, Sugar 6, Protein 2.5
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 PEPPER SAUCE
Discover how to make hot pepper sauce at home! Homemade hot pepper sauce is a traditional Southern vinegar-based hot pepper sauce that's used to flavor food. We will show you exactly the steps to follow and the best hot peppers to use for the best flavor!
Provided by Karin and Ken
Categories Condiment Side Dish
Time P14DT5m
Number Of Ingredients 8
Steps:
- Clean jar, lid, and band with hot water. Rinse thoroughly.
- Get out and measure your ingredients.
- Grab 7-8 hot peppers slice them up. Pick your favorite variety or use a mixture. You can also just slice them in half or slice the ends off.
- No need to seed the peppers or remove the membrane. They will add lots of heat and flavor if that is what you are looking for!.
- Heat your vinegar and sugar up until just starting to boil. Remove from heat.
- Toss hot peppers in salt.
- Toss until blended.
- Cram as many hot peppers as you can into your jar or bottle. If adding any additional flavor ingredients, add them now.
- Using a funnel if necessary, slowly and carefully pour your hot vinegar into your container until the peppers are covered.
- Cover with lid and let sit at least 24 hours before using.
Nutrition Facts : Calories 22 kcal, Carbohydrate 2 g, Protein 0.5 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 149 mg, Fiber 0.4 g, Sugar 1 g, UnsaturatedFat 0.11 g, ServingSize 1 serving
JALAPENO HOT SAUCE (MEDIUM HOT)
In response to request. This is a great hot sauce to have around. Delicious on pizza, cheesesteaks, hamburgers, added to soups, chili or tomato sauce.
Provided by TishT
Categories Sauces
Time 15m
Yield 1 jar
Number Of Ingredients 7
Steps:
- Cut hot pepper in half and remove seeds.
- Drop in boiling water for 30 seconds to blanche.
- Squeeze juice from lime and combine hot peppers and all other ingredients in blender and chop.
- Now put them on high speed to blend all ingredients together.
- Store in an a wide mouth jar and store in the fridge.
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
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