Hanks Hot Sauce Recipes

HOMEMADE HOT SAUCE

Steps:

• Put everything except the xanthan gum (if using) into a blender and puree for 1-2 minutes. You really want everything blitzed here, so if your blender heats up too much in 2 minutes, stop, let it cool, and continue.
• Pour the xanthan gum that's been mixed with the water into the blender, cover and buzz for another 30 seconds.
• Pour into a bowl or large jar and let this settle for 1 hour to allow all the trapped air you introduced into the sauce while blending to escape. If you skip this step your sauce will not hold together as well. Bottle and store in the fridge for up to 9 months.

HANK'S HOT SAUCE

Steps:

• Place ground beef in a medium saucepan; add water to cover meat. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for about one hour, stirring occasionally to break up meat. Tip: Dinners in a foil packet go hand-in-hand with any cookout. Combine potato and onion slices with a dash of paprika, garlic salt and pepper; drizzle with olive oil. Place in a square of heavy-duty aluminum foil, bring edges together to seal. Grill over medium heat for 25 minutes, or until potatoes are tender. Top servings with a dollop of sour cream and snipped chives. Yum!

COPYCAT FRANKS RED HOT SAUCE

Steps:

• USING FRESH CAYENNE PEPPERS.
• There are two different ways to prepare this sauce. You can use fresh cayenne peppers, or you can use cayenne peppers from your garden that you have canned.
• If you're using fresh cayenne peppers, simply remove the ends and measure all of the ingredients into a small saucepan.
• Heat over medium heat until boiling.
• Reduce the heat slightly, but so the mixture continues to boil.
• Simmer about 20-25 minutes.
• Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.
• Transfer the mixture back into the saucepan and simmer another 15 minutes.
• USING CANNED CAYENNE PEPPERS.
• If you're using canned cayenne peppers, which is what we used in this particular recipe --.
• In a blender add 18 peppers, 1 cup of vinegar (we used the juice from our home-canned peppers), garlic, salt, and garlic powder.
• Cover and puree until smooth.
• Transfer to a saucepan and bring to a boil.
• Reduce heat and simmer for 20 minutes.
• The sauce is much better if you allow the flavors to marry overnight in the fridge, but if you don't have enough time to let it marinate overnight it will still turn out great wings!