SERRANO HOT SAUCE
This hot but flavorful hot sauce was made due to the large harvest of serrano peppers from my garden.
Provided by Jon Rachiele
Categories Side Dish Sauces and Condiments Recipes
Time P1DT21m
Yield 100
Number Of Ingredients 4
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.
Nutrition Facts : Calories 0.3 calories, Carbohydrate 0.1 g, Sodium 86.4 mg
SPICY SERRANO HOT SAUCE - RECIPE
This hot sauce recipe uses serrano peppers that have been fermented, then processed with vinegar, garlic, tequila and lime juice. It is juicy, tart and just the right amount of spicy.
Provided by Mike Hultquist
Categories Main Course Salsa
Time 30m
Number Of Ingredients 7
Steps:
- First, ferment the serrano peppers. Process your fresh peppers in a food processor. If you don't have a processor, use a mortar and pestle or simply rough chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. Discard or save any remaining brine for another use. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, sobe sure to monitor it during this time. "Burp" the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, "How to Make Fermented Pepper Mash", for further instruction.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
- Pour the fermented serrano peppers, including the brine, into a pot along with garlic, vinegar and tequila. Bring to a quick boil. Reduce heat and simmer for 15 minutes. NOTE: If you feel the brine will make your hot sauce too salty, you can strain the peppers and use fresh water instead, just enough to cover the peppers in the pot. Or, use a combination of brine and fresh water.
- Cool slightly then add to a food processor with the lime juice. Process until smooth.
- Strain the mixture to remove the solids, if desired. Pour into hot sauce bottles and enjoy.
Nutrition Facts : Calories 13 kcal, Carbohydrate 1 g, Sodium 1051 mg, ServingSize 1 serving
HOMEMADE SPICY HOT SAUCE
I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. -Carolyn Wheel, Fairfax, Vermont
Provided by Taste of Home
Time 55m
Yield 5 half-pints.
Number Of Ingredients 11
Steps:
- Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SPICY MAPLE HOT SAUCE
Very Spicy Pepper Sauce with a little bit of Sweetness. Sauce may not taste very spicy when it first comes off the stove, it gets more spicy with time. Let it sit a few days before using to allow flavours to blend efficiently, But CAN be used right away.
Provided by trina_b27
Categories Sauces
Time 40m
Yield 1 500ml jar
Number Of Ingredients 13
Steps:
- * In a Medium Sauce Pan, Melt the Butter.
- * Add Garlic and Red Onion, Sautee until Onion is almost Transparent.
- * Add All Peppers, and Sautee on low heat until tender.
- * Add Water, Maple Vinegar, Brown Sugar, and Tomato Paste, Stir.
- * Add Salt and Pepper to your liking.
- * Let the mixture simmer for about half hr on low heat. Stirring Occasionally.
- * Take of Heat and Puree.
Nutrition Facts : Calories 488.2, Fat 14.4, SaturatedFat 7.7, Cholesterol 30.5, Sodium 1475.9, Carbohydrate 87, Fiber 18.6, Sugar 56.3, Protein 15.7
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