Hanks Hot Sauce Recipes
HOMEMADE HOT SAUCE
While I use wild chiltepin chiles in this recipe, you can use any small, red, hot chile. Thai and cayenne are good substitutes. Smoked salt is not strictly needed, but it does add a lot of flavor. Ditto for the xanthan gum in this recipe. Again, not strictly needed, but it really helps the sauce hold together. Xanthan gum is, oddly, becoming very easy to find in places like Whole Foods, because the stuff is used in gluten-free baking. Bob's Red Mill makes it.
Provided by Hank Shaw
Categories Condiment
Time 15m
Number Of Ingredients 7
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
Yield 3 cups
Number Of Ingredients 8
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!
Nutrition Facts : Nutritional Facts Serves
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- Roughly chop the chiles and compost the stems. Blitz the chiles in a food processor or blender with the salt and water until you get a rough paste or slurry, depending on how much moisture there is in the peppers themselves. I keep the seeds in the chiles, but if you want a milder sauce, remove them.
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