Master Hot Sauce Food

HOMEMADE RED HOT SAUCE

Homemade Red Hot Sauce image

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

Ingredients

20 Arbol peppers (About 10 grams, seeds removed*)
3 Guajillo peppers (About 15 grams, deveined and seeds removed)
2 garlic cloves
3 cups of water
1/3 cup white vinegar
1 teaspoon Mexican oregano
½ teaspoon ground Cumin
½ teaspoon thyme*
½ teaspoon marjoram
1 clove
6 peppercorns
Salt to taste

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

MASTER HOT SAUCE RECIPE

Master Hot Sauce Recipe image

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

Ingredients

1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar

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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Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
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