Homemade hot sauce

[Jmort1754]

Anyone have a good recipe ?

 

[phobs]

Great question, I would love to see some recipes too. I actually have a hot sauce subscription but been thinking about making my own. What's your spicy level?

 

[Laramie]

If someone knows how to make green cholula, I would pay for the recipe. Can't seem to buy it anywhere.

 

[GSPHUNTER]

If someone knows how to make green cholula, I would pay for the recipe. Can't seem to buy it anywhere.

Amazon has it.

 

[Jmort1754]

I like habanero style hot.

 

[GringoBling]

I made several huge batches during the last Hatch chile season. So good, but those are all gone now. It's easy and you can modify ingredients to your liking.

 

[S-3 ranch]

stand back I got you
Salsa

5lbs Roma Tomatoes (or enough to fill your cook pot)
1 Bunch Green Onions
1 Large Yellow Onion
1 Large White Onion
10 Jalapeno Peppers, add a couple of Habaneros if you like it hot! Ghost peppers if you like living on the edge!
4 Garlic Cloves
1/2 cup Vinegar
1 Tbsp. Lime juice
1 Tbsp. Lemon juice
1 Bunch Cilantro
2 Tbsp. Salt
2 Tbsp. Sugar

Add salt, sugar, lemon and lime juice, and vinegar. Mix well.
and can in a mason jars

 

[5MilesBack]

For hot sauce I just stick with Frank's, but I do make my own salsa and green chili.

 

[S-3 ranch]

Green salsa
Ingredients
10 medium size fresh tomatillo's
2 jalapeno's
2 serrano's
Cilantro
2 cloves Fresh garlic
Sea salt
Black pepper
Cumin

Slice tomatillos in half
Slice serranos & jalapeno's in half. Remove seeds from 1 jalapeno and 1 serrano, leave seeds in the other 2 peppers.
Peel garlic cloves until all outer "shell" covering is gone and you are left with bare garlic cloves.
Roast peppers. Garlic, tomatillo's until they just start to burn and about 1/2 the moisture is cooked out of them.
I use my Blackstone griddle but a grill, pit, smoker.....even an oven will work.
Place all roasted ingredients into a blender and add 2-3 sprigs of fresh Cilantro and approx. 1 teaspoon each of sea salt, coarse ground black pepper, and ground cumin.
Puree' until your desired consistency is reached.

 

[S-3 ranch]

Sweet n hot habanero pepper sauce

---

Just sweet n hot habanero pepper sauce....


24 fresh habaneros ( I put in 18 whole and seed the last 6, but adjust to your liking)

2 - 15.5 oz. peaches in 100% fruit juice

1 cup light brown sugar

1/2 cup dark molasses

4 tbsp deli style mustard ( boars head)

6-8 peeled garlic cloves

1/2 tsp liquid smoke

2 cups white vinegar

4 tbsp kosher salt

2 tbsp black pepper

2 tbsp ground cumin

1tsp coriander

1 tsp ground ginger

1tsp ground all spice





Combine all ingredients into blender and blend until smooth. Pour into a saucepan and simmer on low for 30-45 minutes. Ladle into jars and refrigerate. Refrigerate overnight before using



This recipe makes about 50 ounces of pepper sauce



Brothers... it is spicy but dang... the flavor

 

[S-3 ranch]

orange hot sauce

2 lb carrots pealed and shreaded

2 cup onion chopped fine
1 cup garlic fine
take these 2 and suate for 5 minutes
4 tbsp olive oil

add 3 14oz pineapple tidbits dole to pan

add 7 limes - juice only

add 2.5 cups apple cider vinegar
add 1 cup brown sugar

30 orange habaneros

cook 20 minutes
cool

blend it

bottle it

 

[S-3 ranch]

FLO’S SALSA for football game
4/16/08


Ingredients

2 large cans Whole Tomatoes
OR for thicker consistency, 2 Large cans of Crushed Tomatoes (like today’s salsa)
OR 1 can whole tomatoes and 1 can crushed.
OR fresh tomatoes along with 1 can whole tomatoes.
1 bunch Cilantro
3 large cloves Garlic (or less if you don’t like garlicy taste)
3 Jalapenos (for mild sauce take out seeds)
(The smaller the Jalapeno, the hotter it is {most of the time}
Juice of 1 or 2 fresh Limes


Cut stem off Jalapenos and throw away
Cut up in small chunks
Put in Food Processor along with some juice from tomatoes. I use low pulse. (If you don’t have Food Processor, use blender on low for short spurts) Process until Jalapenos are in real small pieces. Put in a bowl and finish processing the rest of tomatoes in small batches.

Garlic may also go in food processor with Jalapenos.
I use the garlic press. I personally DO NOT put them in processor. I think you get a richer garlic taste.

Cilantro may be put in food processor with a little juice from tomatoes OR may be cut in small pieces with sharp knife. Do not over process! I use ONLY the leaf. I never use the stems. Wash cilantro real good under running cold water. Use only fresh, green leaves. Any left over cilantro may be put in a glass of water with a plastic bag over it and refrigerated (lasts longer). Get rid of any dark leaves as they spoil the rest of the bunch and gives food a horrible taste.

Juice the lime and add to rest of ingredients.
Add salt to taste. Be careful here as tomatoes are already salted. I use course sea salt that I put in grinder. This salt is not potent like regular salt.

Above ingredients will make a large bowl. Number of Jalapenos will vary according to how spicy you want it. The way I test for jalapeno hotness is I lick the stem that I cut off. If stem is REAL hot, I’ll take most of the seeds out of the jalapeno. Number of jalapenos used is totally according to personal taste!

 

[TxLite]

I have an informal recipe I do every year. I grow random peppers every year so it’s a little different each time. But the gist is this-

Bunch of peppers (whatever kind you like)
Half an onion
Some fresh garlic
Vinegar
Tomatoes if I feel like it
Sugar (to cut down on vinegar flavor)

Smoke all the ingredients on the smoker and then boil in the vinegar. Let it boil for a while and add sugar to taste. Blend to desired consistency.

 

[5MilesBack]

24 fresh habaneros ( I put in 18 whole and seed the last 6, but adjust to your liking)

2 - 15.5 oz. peaches in 100% fruit juice

That sounds good. I love habanero mango salsa.

 

[robtattoo]

I do a few lacto-fermented sauces, but I'm fairly new to it & haven't written down any recipes yet. I'm still working on them.

One that did work out really well though;

10 red jalapeños
9 habaneros (Datils or Fatalii work too)
8 cloves of garlic
1 onion.

Roughly chop everything & add 3% salt by weight (500g of pepper mix = 1.5g of salt) & vacuum seal it in an 11" bag cut to about 28" long (you need a big bag for the expansion?)
Let it sit in a warm place for 3 days, then start checking on it, daily. The bag will inflate as the ferment gives off Co2. Once it starts swelling nicely, prick a couple of holes in one corner to let it vent. You won't be letting oxygen in, as the Co2 will keep it out. After about 2 weeks, you'll see it stop bubbling, stick a piece of scotch tape over the pin hole. It can stay like that as long as you'd like, but 30 days is a good minimum.

Once it's done, toss it all in the blender with a tablespoon of sugar & 1/4 cup rice vinegar. Press the juice through a sieve to filter out the pulp & heat to 160° for 5 minutes. Then bottle & enjoy!

Different sauce, but this is how the bag starts vs after 4 days.....



Some of my bottled early work...

 

[robtattoo]

I must admit to having a bit of an obsession with Datil & Fatalii peppers. They're Habanero hot, but have an amazingly citrussy flavor that goes with pork, fish & chicken so well. The taste is a mixture of orange & grapefruit & i can't get enough of it. I have 2 mature Datil pants that give me about 20lb of peppers a year & I'm just planting another 20 & 50 Fataliis for this season (along with Habs, Reapers, Sugar Rush Peach & Pimenta Spiranese)

This lot just got turned into 18 pints of Sriracha style sauce.

 

[peterk123]

stand back I got you
Salsa

5lbs Roma Tomatoes (or enough to fill your cook pot)
1 Bunch Green Onions
1 Large Yellow Onion
1 Large White Onion
10 Jalapeno Peppers, add a couple of Habaneros if you like it hot! Ghost peppers if you like living on the edge!
4 Garlic Cloves
1/2 cup Vinegar
1 Tbsp. Lime juice
1 Tbsp. Lemon juice
1 Bunch Cilantro
2 Tbsp. Salt
2 Tbsp. Sugar

Add salt, sugar, lemon and lime juice, and vinegar. Mix well.
and can in a mason jars
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Are you pressure canning it?

 

[S-3 ranch]

Are you pressure canning it?

Yep to make shelf stable or make small batch fresh in the refrigerator

 

[Runningwater]

I'm a big fan of fermented hot sauces. Lots of various recipes on the web, but peppers, garlic, salt, plus whatever else you you want to throw in. Put in a fermentation crock for about 3 weeks. Really good sauce with endless variations!

 

[Bluumoon]

There is a recipe in Pickles, Pigs, and Whiskey for fermented hot sauce that I use. Blender full of your choice of peppers stem on (important), some garlic. Blend put in container with cheese cloth over top for 24hrs at room temp, then fridge for 30 days. Take out blend w champagne vinegar and a little xanthum gum to prevent separation.