HOMEMADE HOT PEPPER SAUCE
Fresh hot peppers and the perfect blend of complimentary ingredients create this spicy, delicious hot pepper sauce that will definitely impress.
Provided by TJ
Categories Condiment
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 2 tablespoons, Calories 14 kcal, Carbohydrate 1 g
PASTA WITH PEPPER AND TOMATO SAUCE
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
- Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
- Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
- Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams
HOT-PEPPER PASTA SAUCE
This is a spicy staple in my kitchen. Reactions vary depending on the eater's tolerance for hot and spicy foods. I'm not sure why I started putting serranos in my spaghetti sauce, but now it's just not the same if they're not in it. This recipe can also be made using 3/4 of a jar of Ragu rather than the tomato paste. I think the texture is a lot nicer when I cook it that way, and I don't feel like it's cheating because it gets a complete makeover on the way from the jar to the plate.
Provided by abcdefg
Categories Sauces
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan on medium heat, brown meat along with bay leaf, oregano, basil, sage, garlic and serranos.
- As meat turns from red to browny-pink, add cilantro (and red pepper, if you're adding it).
- When meat is completely brown, add tomato paste and stir in thoroughly.
- Optional: If draining grease, do so before adding sauce.
- You may want to add more oregano and basil to taste after draining.
- Cover, reduce heat and simmer for 10 minutes.
- Serve over pasta.
Nutrition Facts : Calories 682.4, Fat 35.2, SaturatedFat 13.6, Cholesterol 154.2, Sodium 1956.7, Carbohydrate 44.8, Fiber 10.9, Sugar 28.2, Protein 52.4
HOT PEPPER SAUCE
This hot sauce starts out mild but finishes with a slow, sweet burn. It's a great everyday condiment for eggs, meat, poultry, seafood and as an addition to sauces. While optional, the honey really rounds out the flavor and tames the burn. This sauce will keep for several weeks in a sealed jar in the refrigerator: just keep the top covered with a thin film of oil to prevent discoloration. The heat will increase slightly over time.
Provided by Food Network
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
- Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil.
HOT PEPPER SAUCE
Provided by Bryant Terry
Categories Sauce Blender Pepper Vegetable Sauté Vegetarian Hot Pepper Vegan
Yield Yield: 1 cup
Number Of Ingredients 12
Steps:
- • In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne, and 1/2 teaspoon salt and sauté until the onions start to caramelize, about 8 minutes.
- • Stir in the garlic and chile and sauté for 2 minutes more. Add the tomato paste, tomato sauce, vinegar, and water. Mix well, and simmer until it starts to thicken, about 5 to 7 minutes.
- • Transfer all the ingredients to an upright blender, add the white pepper, and puree until smooth. Season with additional salt to taste. Store in a tightly sealed jar in the refrigerator.
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