Hotter N Heck Hot Sauce Food

HOTTER 'N' HECK HOT SAUCE

Steps:

• Remove stems from peppers.***
• Place peppers in a large pot cover with water and bring to a rolling boil.
• Remove from fire and let steam for 5 minutes.
• Drain peppers and place whole (DO NOT SEED, This adds more "heat" to the sauce) in a blender Add vinegar, salt and blackpepper corns.
• Cover and set blender to liquify speed for 2 minutes.
• If sauce is to thick add some more vinegar a little at a time.
• Place in 5oz sterile bottles and enjoy.
• Keep refrigerated for longer shelf life.
• *** Use rubber gloves when handling these babies...The oil from the peppers can iritate....Avoid touching eyes until you have washed hands a few times to remove pepper oils.

HOTTER THAN HELL SAUSAGE DIP

Steps:

• Brown sausage in skillet. Drain.
• Add sausage, cheese, olives, and taco mix to crockpot set to medium-high.
• Stir frequently to mix ingredients and melt cheese.
• When cheese melts, turn to low and stir occasionally.
• Add sour cream if too thick, too hot, need more, etc.
• Serve with tortilla chips or bake in cooked wonton wrappers till set.

HARISSA - MOROCCAN HOT SAUCE

Steps:

• Place the chiles in a medium saucepan and cover with cold water.
• Place over high heat and let the water come to a boil.
• Remove from heat and let sit for about an hour.
• Drain the chiles and place in a blender or food processor along with the salt and garlic.
• Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
• Once the mixture is thoroughly blended, remove and place in a small glass jar.
• Stir in the cumin and smooth the mixture down.
• Pour enough olive oil over the "harissa" to completely cover the top.
• Cover and refrigerate.
• Makes about 1/2 cup.