Texas Hot Sauce Food

TEXAS HOT SAUCE

Steps:

• Brown hamburger and onion in a large skillet over medium heat.
• Add the remaining ingredients and bring to a boil. Immediately reduce heat and allow to simmer on low heat for 15 minutes, or until thickened slightly.
• Serve immediately or freeze for up to 6 months.

RUDY'S AT THE LOOP TEXAS HOT SAUCE

Steps:

• Simmer onion and meat in a sauce pan until meat is in fine pieces.
• Drain, transfer mixture to a food processor and pulse until finely ground.
• Return meat mixture to pan, add remaining ingredients and simmer an additional 2 hours.
• I always make a double batch and freeze some. This always goes in the camper with us.

TEXAS HOT SAUCE

Steps:

• Heat oil, vinegar, salt and accent (first 4 ingredients) just enough to dissolve salt and accent- do not boil.
• (If it boils-- you'll have to start over) Chop remaining ingredients separately.
• I have found that it doesn't work well if you dump everything in processor at once.
• In large bowl, pour vinegar/salt mixture over salsa and mix well.
• Best if let set overnight for flavors to blend.
• Enjoy with chips, eggs, whatever you like salsa with.

TEXAS HOT DOG SAUCE

Steps:

• Brown burger and then add all spices till blended.
• Add boiling water and simmer to reduce to a pudding thickness.
• Part out after cool into covered containers and then you can freeze.
• Will last up to 4 monts frozen appox 1 week fresh in refridgerator.
• Top with diced onions and mustard.

TEXAS SAUCE

Steps:

• Simmer onions and garlic sauce for one hour. Add other ingredients. Cool then add breadcrumbs until texture desired.

TEXAS HOT SAUCE AND DOGS

Steps:

• Make the sauce: in a saucepan, melt butter over medium heat; add in onion; stir/saute onion until soft but not brown.
• Add in ground beef and spices; mix well; add enough water to just cover mixture.
• Simmer mixture over low heat, stirring occasionally until meat is cooked and sauce is thickened, about 30 minutes.
• To serve-place hot dogs in buns and top with Texas Hot Sauce, mustard, and onion; serve immediately.

TEXAS HOT SAUCE

Steps:

• Put hamburger in a large frying skillet. Add 1 Tbsp. olive oil and crumble hamburger with a fork or a potato masher. Fry till just done. Set aside.
• In another skillet add 1 Tbsp. olive oil, the chopped onions and picalilly peppers. Fry till the onions caramelize.
• Add onion mixture to skillet with hamburger. Add remaining ingredients and let cook till it starts to thicken.

TEX-MEX HOT SAUCE

Steps:

• Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
• Add the remaining ingredients and stir until combined.
• Heat mixture over medium high heat until it begins to boil.
• Continue to cook for about 3 minutes, stirring often.
• Remove from heat.
• When sauce is cool enough to taste, try a sample and call your local Fire Department if necessary.
• If it's not hot enough for you, add some jalapenos and/or cayenne pepper and/or ground red pepper.
• When sauce has cooled sufficiently poured it into a sealed container and refrigerate.

TEXAS HOT WIENER SAUCE

Steps:

• Stir water, ground hot dogs, vinegar, paprika, chili powder, sea salt, red pepper flakes, onion powder, oregano, cinnamon, white pepper, thyme, and black pepper together in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 45 minutes.
• Stir cornstarch with just enough cold water to dissolve completely; stream into the hot dog mixture while stirring. Continue to cook, stirring frequently, until the sauce has thickened slightly, about 15 minutes more. Adjust salt and pepper to taste before serving.