Hot Pepper Sauce Recipes

HOT PEPPER SAUCE RECIPE

Steps:

• Wearing gloves remove the ends of each cayenne pepper and cut them in half lengthwise.
• Place peppers and all ingredients in a small saucepan.
• Heat over medium heat until boiling.
• Reduce the heat and simmer for 25 minutes.
• Remove the mixture from heat, carefully pour it into a blender & puree until smooth.
• Place mixture in mesh strainer over a bowl to remove the seeds.

HOT PEPPER SAUCE - A TRINIDADIAN STAPLE

Steps:

• Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

HOT PEPPER SAUCE

Steps:

• ***Caution - you must wear food-safe gloves when preparing this***.
• Wearing gloves, seed and chop the chile peppers.
• Simmer vinegar, salt and peppers in a large saucepan over medium heat for 10 minutes. ***BE CAREFUL NOT TO BREATHE THE FUMES***.
• Let cool and then process in a blender until smooth.
• Store in a glass bottle and age for at least 3 months.
• Strain sauce into small bottles for gifts or for home use.

CANNED HOT PEPPER SAUCE

Steps:

• In a medium stockpot, combine the peppers, cider vinegar, white vinegar, onion, garlic powder, cumin, mustard, turmeric, salt, clove, allspice, and sugar.
• Put the lid on the pot, bring the mixture to a simmer over medium heat, then simmer the sauce for 20 minutes.
• While the hot sauce is simmering, prepare the water bath canner. Fill it halfway with water and put it on the stove to simmer. Check two half-pint jars for any nicks or cracks, wash them in hot soapy water and rinse them in hot water. Keep the jars hot until it's time to use them. Wash the lids in hot soapy water and rinse them.
• After 20 minutes, remove the pan from the heat and puree the pepper mixture. You can use an immersion blender or ladle the mixture into a blender to puree it.
• Pour or ladle the hot sauce into the prepared jars, leaving 1/4 inch of headspace. Remove the air bubbles with a bubble remover tool or chopstick and recheck the headspace. Wipe the rims with a clean cloth, put the lids on the jars and screw on the bands. Place the jars in the prepared hot water bath canner, making sure that the jars are covered by at least an inch of water.
• Put the lid on the canner and bring the water to a full rolling boil. Process the jars for 10 minutes, adjusting for altitude, if necessary.
• Arrange a folded towel on the counter or table. Remove the jars, using a jar lifter, and place them on the towel. Let the jars cool for at least 12 hours.
• Once the jars are cooled, remove the bands and check the seals. If any jars failed to seal, put the in the refrigerator to use first. Wipe the jars with a clean cloth and store them for up to a year.

HOMEMADE HOT PEPPER SAUCE

Steps:

• Clean jar, lid, and band with hot water. Rinse thoroughly.
• Get out and measure your ingredients.
• Grab 7-8 hot peppers slice them up. Pick your favorite variety or use a mixture. You can also just slice them in half or slice the ends off.
• No need to seed the peppers or remove the membrane. They will add lots of heat and flavor if that is what you are looking for!.
• Heat your vinegar and sugar up until just starting to boil. Remove from heat.
• Toss hot peppers in salt.
• Toss until blended.
• Cram as many hot peppers as you can into your jar or bottle. If adding any additional flavor ingredients, add them now.
• Using a funnel if necessary, slowly and carefully pour your hot vinegar into your container until the peppers are covered.
• Cover with lid and let sit at least 24 hours before using.

HOT PEPPER SAUCE

Steps:

• Wearing rubber gloves, fill a 14oz glass jar with stemmed Thai chile peppers to within about an inch from the top.
• In small saucepan, bring vinegar, salt, and sugar to a boil, stirring until salt and sugar are dissolved (about 2-3 mins).
• Remove from heat and let stand for 5 minutes.
• Pour hot mixture over peppers in jar.
• Cover and chill 3 weeks.
• NOTE: Chilling for three weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the zippier it gets!
• NOTE #2: Wearing rubber gloves when working with hot peppers is a good idea!

HOMEMADE HOT SAUCE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
• Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
• Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.

CARIBBEAN HOT PEPPER SAUCE RECIPE

Steps:

• Gather the ingredients.
• Put the peppers and salt in a food processor and pulse until the peppers are minced finely. Scrape down the sides of the bowl from time to time.
• Once the peppers are chopped pretty finely, let the processor keep whirling and pour just enough of the vinegar through the chute to moisten the peppers and give it the consistency of a thick sauce.
• Pour the hot sauce into sterilized glass bottles or jars and cover with airtight lids. Store the finished product in a cool place or in your refrigerator until the flavors meld together nicely. Or you can place your bottles of pepper sauce in the sun for two to three days to ripen quickly and then store in a cool place. If there's no sun where you are, let the pepper sauce cure for at least five days before use so that the flavors can develop.

HOMEMADE HOT PEPPER SAUCE

Steps:

• Cut the green tops off all the peppers. Discard tops and set peppers aside.
• Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
• In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.
• Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.
• Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquidy (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.
• Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.
• Refrigerate in an airtight container for at least one week prior to using.