HOT PEPPER SAUCE RECIPE
Provided by oldworldgardenfarms
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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
HOT PEPPER SAUCE
This is a great way to use home grown jalapenos instead of buying those little bottles of hot pepper sauce sold in the grocery. This takes 3 months to age. Recipe souce: Mastering Barbecue
Provided by ellie_
Categories Sauces
Time 55m
Yield 3 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 130.6, Fat 1.1, SaturatedFat 0.3, Sodium 1176.6, Carbohydrate 19.8, Fiber 8.5, Sugar 12.6, Protein 2.8
HOT PEPPER SAUCE - A TRINIDADIAN STAPLE
Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!
Provided by Trini
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 100
Number Of Ingredients 12
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.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 0.7 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.2 g, Sodium 70.1 mg, Sugar 0.4 g
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.
BEST HOT SAUCE
If hot sauce is your thing, you will love, love, love this fresh tasty recipe. I first tried a version of this hot sauce in Cameroon, Africa. I couldn't get enough of it; no matter where you ate, there would be a small bowl of this divine sauce on the table, each unique to the person making it. Only recently have I actively searched out the recipe. I did not follow the recipe to a tee, but combined this recipe with another a close friend gave me. In the end, I can't argue the results!
Provided by Shilo
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 100
Number Of Ingredients 11
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.
Nutrition Facts : Calories 14 calories, Carbohydrate 1 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 28.5 mg, Sugar 0.3 g
HOT PEPPER SAUCE
Make and share this Hot Pepper Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Low Protein
Time 1h5m
Yield 4 half pints
Number Of Ingredients 7
Steps:
- Combine peppers, garlic, and water in a pot.
- Cover and simmer until peppers are very tender.
- Puree in a food processor.
- Combine pureed peppers with remaining ingredients in a pot.
- Simmer, stirring occasionally, until mixture thickens.
- Pour into clean hot half pint jars leaving 1/2 inch headspace and seal.
- Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
More about "hot pepper sauce recipes"
6 OF THE GREATEST PEPPER SAUCE RECIPES OF ALL TIME
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- Caribbean Pepper Sauce. Caribbean Pepper sauce is a fine balance of sweetness and heat. This pepper sauce has a combination of sweet Pineapple and the heat from the Habanero Chili Peppers.
- Garlic Pepper Sauce. Garlic pepper sauce is found frequently in Asian inspired cuisine, and of course, the leading flavor is garlic… raw garlic. Garlic Pepper Sauce Ingredients.
- Green Pepper Sauce. Green pepper sauce is also called Jalapeno sauce. It’s made with a bunch of green jalapenos, cilantro, lime, and green onions. It’s an herb flavored sauce with lots of excitement!
- Hot Trinidadian Pepper Sauce. In a Trinidadian Pepper Sauce, the pepper of choice is the Scotch Bonnet. It’s a very spicy pepper, use in a lot of “Jerk” dishes.
- Jamaican Pepper Sauce. When I was in Jamaica, I had a wonderful fruity spicy hot sauce that left a vivid memory of grilled jerk chicken and hot sauce on the beach!
- Southern Pepper Sauce. In my research, I found a ton of recipes for southern pepper sauce. Why? Because the sauce is so easy to make. It’s a bottle of whole chili peppers topped with hot vinegar.
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