Home Style Hot Sauce Recipes

HOMEMADE HOT SAUCE (FERMENTED OR QUICK COOK RECIPE)

Steps:

• Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.
• To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.
• Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.
• Fit the jar with a fermentation lid or cheesecloth secured with a rubber band (see notes on weighing down the peppers if using cheesecloth). Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar. Make sure the peppers stay submerged under the brine during the entire fermentation process to prevent mold-growth.
• When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar, and honey or maple syrup, if using. Blend until completely smooth, adding in additional brine to reach the desired thickness.
• While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
• Transfer to a bottle and store in the fridge for 3-6 months.
• Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.
• Pour mixture into a blender (making sure to leave the cover vent open, but covered with a kitchen towel) and blend until very smooth.
• While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
• Transfer mixture to a squeeze bottle and store in the fridge for 2-3 weeks.

HOME-STYLE HOT SAUCE

Steps:

• Using a blender or pestle and mortar, combine all of the ingredients and blend well. The mixture should become like a paste. Once it is well mixed, place in a container and serve whenever you feel like having something spicy.
• Serve with tortillas or marinate fish, meat, poultry, or any of your favorite foods.

HOMEMADE HOT SAUCE

Steps:

• Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
• Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.

BEST HOT SAUCE

Steps:

• Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
• Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
• Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.

HOME-STYLE HABANERO HOT SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay the habaneros, garlic and onions on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake in the oven until all the vegetables have a nice char, about 30 minutes.
• Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro. Add the vinegar and season with salt.

17 EASY HOT SAUCES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

HOME-STYLE HABANERO HOT SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay the habaneros, garlic and onions on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake in the oven until all the vegetables have a nice char, about 30 minutes.
• Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro. Add the vinegar and season with salt.