Master Hot Sauce Food
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
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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- 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.
- 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.)
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- Chick-fil-A's Sweet and Spicy Sriracha hot sauce. So, you're not a red meat kinda person. That's okay, because according to those cows who vandalized a Texas billboard in 1995, you should "EAT MOR CHIKIN" anyway.
- Popeyes' Sweet Heat hot sauce. The first image most people conjure up in their minds when they hear "Popeye" is the spinach-eating ragtag sailor who puffs that corn cob pipe like it's going out of style (it has, right?).
- Church's Creamy Jalapeno hot sauce. If you're looking to stuff your face with some fried chicken from a place where the "down home" mentality's been standing strong for over six decades, look no further than Church's Chicken.
- Wendy's Creamy Sriracha hot sauce. In an act of pure ninja stealth, Sriracha has found its way into plenty of food recently. With a little searching, you can find potato chips, almonds, and even baked tofu with a kick of the red stuff.
- McDonald's Hot Picante sauce. When McDonald's revealed the greatest news it's ever given to consumers, the all-day breakfast menu, Golden Arch lovers rejoiced at the fact they could order a McGriddle or a few sausage burritos after 11 a.m.
- Chipotle's Green and Red Chili Salsa. Of all the places you can get Mexican food without having to actually visit our neighbors to the south, Chipotle is arguably the most popular.
- Moe's Southwest Grill's Light My Fire hot sauce. Moe's Southwest Grill couldn't just sit by idly while every other fast-food and quick service Mexican restaurant developed their own spicy delights, and why would they?
- Taco Bell's Diablo hot sauce. If we're talking hot sauce, we have to visit Taco Bell, right? The place where we're all encouraged to "think outside the bun."
- Del Taco's Del Inferno hot sauce. Our friends on the west coast (and some in the Midwest) don't just have one delicious fast-food Mexican-American joint to enjoy, they also have Del Taco.
- Halal Guys' Hot Sauce. Anyone who's perused the streets of New York City is well aware of those iconic Halal Guys carts perched on nearly every street corner.
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