Roasted Pepper Hot Sauce Food

ROASTED PEPPER HOT SAUCE

Steps:

• Preheat your oven's broiler, line a baking sheet with foil, and put on disposable gloves.
• Cut the stems off all peppers. Cut the red bell pepper in half and removing the stem and seeds. With regard to the hot peppers: some people like to remove the seeds, but because this is hot sauce and the seeds make it hot, I leave mine in but use your own discretion. I also like to use a mix of peppers - Jalepeno, Serrano, Cayenne, Tabasco, Habanero. I also like to toss in a few sweet peppers, along with the bell pepper, because I like the depth of flavor. I really like the smokey, roasted taste of the sweet peppers along with the heat of the hot peppers.
• Put all peppers on the baking sheet and slip them into the oven at the closest position to the broiler. Broil 5-10 minutes or until the peppers are blackened and bubbly. Flip the peppers over with tongs and put them back into the broiler for another 5 minutes to blacken the other side of the peppers. Remove from oven.
• Once the peppers are cool enough to handle, remove the skins of your peppers. I usually leave the skins on really thin peppers, like Tabascos - Mostly because when you try to peel off the skin, all that are left are the seeds! Toss all peppers into the blender. Add vinegar, salt, and juice half of a lime directly into the blender. Puree until completely liquefied and uniform.
• Mason or Ball jars make great storage. Keep in the refrigerator or freeze for later. Thaw frozen hot sauce in the refrigerator. Enjoy!

ROASTED PEPPER SAUCE

Steps:

• Peel and seed the roasted or grilled peppers, then dice. Strain any juice left over in the bowl after peeling and seeding, and set aside.
• Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.

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.

SERRANO HOT SAUCE

Steps:

• Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes.
• Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day.
• Strain sauce through a fine-mesh strainer; store in the refrigerator.

REALLY EASY ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

BEST HOT SAUCE

Steps:

• Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
• Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
• Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.

ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
• Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
• Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.