Hot Sauce Recipes

Aunt Lindy's Habsolutely Mango

Recipe By: "Aunt Lindy" Nearman ~ usHOTstuff.com
Serving Size: about 1.5 quarts
Preparation Time: 0:45
Categories: Fruits, Aunt Lindy's Hot Sauce

Ingredients:

• 6 whole Mango peeled and seeded
• 7 whole Kiwi fruit peeled
• 7 whole Habanero chile pepper (fresh) stemed and seeded
• 4 whole Lime, juice of
• 3 whole Lemon, juice of
• 4 tablespoons Orange juice, frozen concentrate
• 1/3 cup Vinegar, white
• 1 teaspoon Salt
• 2 cups Water

Home-Style Inner Beauty Hot Sauce

Recipe By: Unknown Internet Poster
Serving Size: Males about 2 cups
Preparation Time: 0:30
Categories: Hot Sauce

Ingredients:

• 12 habaneros
• 1 mango
• 1 cup yellow mustard use cheap
• 1/4 cup brown sugar, packed
• 1/4 cup white vinegar
• 1 tablespoon curry powder
• 1 tablespoon cumin
• 1 tablespoon chile powder
• 1/2 teaspoon salt or to taste
• 1 teaspoon black pepper

Seed peppers as your wisdom guides you. Cut up and put in food processor with chunks of peeled, pitted mango. Process until uniform but some small hab pieces remain. Mix in a bowl with other ingredients. Recipe says it should keep in fridge forever in covered container.

Notes: I used 8 habs, all but one roughly seeded. Plenty hot. I used red wine or balsamic vinegar. Don't use fancy mustard, must be cheap stuff.

Red Dog Tavern Armageddon Sauce

Recipe By: Kit Anderson
Serving Size: 1.5 cups
Preparation Time: 0:10
Categories: Hot & Spicy Hot Sauce

Ingredients:

• 15 whole Habanero chile pepper stemed & not seeded
• 1/4 cup honey
• 4 cloves garlic
• 7 ounces bottle "Taste of Thai Chile Garlic Sauce"

Blend and eat. Be careful cleaning the blender.

Sambal Bajag

Recipe By: Judy Howle
Serving Size: 1 cup
Preparation Time: 0:45
Categories: Hot Sauce

Ingredients:

• 3 tablespoons oil
• 1/4 cup onion minced
• 2 tablespoons garlic minced
• 2 tablespoons Pequin peppers or extremely hot pepper powder
• 1/3 cup fresh tomato finely minced
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 teaspoons molasses

In a small frying pan or a wok, heat the oil and stirfry the onions and garlic. After a minute or so, add the hot pepper flakes. Reduce heat and stir constantly so peppers don't burn. As soon as the flakes darken a little, add rest of ingredients, and cook and stir until most of the moisture evaporates and, as they say, "the oil returns"--about 15-20 minutes. The final product should be so well cooked you can't really detect the tomatoes. Recipe can be doubled or tripled. Keeps refrigerated for months.

Notes: A great Indonesian spice paste using bird peppers.

Spicy Island Hot Sauce

Recipe By: Unknown Internet Poster
Serving Size: Makes 2 cups
Preparation Time: 0:35
Categories: Hot Sauce

Ingredients:

• 1 papaya* coarsely chopped
• 1 medium onion coarsely chopped
• 2 medium garlic cloves minced
• 4 habanero peppers* stemed and seeded
• 1 inch ginger root chopped
• 1/3 cup dark rum
• 1/3 cup fresh lime juice
• 1/2 teaspoon salt
• 2 1/2 teaspoons honey
• 1/8 teaspoon cardamom
• 1/8 teaspoon anise seed
• 1/8 teaspoon clove
• 1/8 teaspoon turmeric
• 1 pinch nutmeg
• 1 pinch cinnamon
• black pepper

Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking care not to overblend and aerate). Pour into a saucepan and bring to a boil, then simmer gently, uncovered,for 10 minutes. Remove from heat and allow to cool before bottling. Refrigerated, the sauce will keep approximatly 6 weeks.

* substituet 6 dried apricot halves, sub 1/3 tablespoon Uncle Steve's Hickory Smoked-Dried Red Savina Habanero powder or Naga Jolokia Chile Powder.

Yemenite Zhug (Yemenite Hot Sauce)

Recipe By: Joan Nathan - Jewish Cooking in America
Serving Size: 1 pint
Preparation Time: 0:20
Categories: Hot Sauce

Ingredients:

• 1 pound serrano chile peppers
• 5 whole head of garlic peeled
• 1 bunch fresh cilantro well rinsed
• 1/4 teaspoon dried red pepper flakes or to taste
• 1/2 teaspoon powdered cumin
• salt to taste
• olive oil to cover

Blend in food processor. Stores well in refrigerator.

Now, some variations. Use habs, seeds and all. Serranos taste wonderful but habs taste better and pack more kick. I use seeds and all, just cut off the stems.

Add some olive oil while blending. Your mileage may vary.

For "dried hot red pepper flakes" I use my other killer app, habs and Chipotles, 1 to 1, ground fine.

Does 5 whole heads of garlic seem a bit much? Resist the temptation to scrimp. Inconceivable that a Chile Head would be a garlic wimp.

You can't beat this combination of flavors. Add it to anything you can think of. Let your imagination run wild. I use it a lot for salad dressing bases. For me, a dab of zhug, then olive oil and lemon juice, is all a salad needs.

Spicy Cilantro Sauce

Recipe By: Gourmet December 1998, Less is More
Serving Size: about 3/4 cup
Preparation Time: 0:45
Categories: Spices, Sauces, Rub Mixtures Hot Sauce

Ingredients:

• 1/2 cup packed fresh Cilantro leaves
• 1/2 cup packed flat-leaf parsely leaves
• 2 shallots
• 2 teaspoons ginger root peeled and grated
• 1/2 teaspoon cumin seed
• 1/4 teaspoon dried red hot pepper powder
• 1/4 cup water plus 1 tablespoon
• 1 teaspoon vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons fresh lemon juice

Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.

In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender puree shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

Just before serving, stir in lemon juice.

Uncle Steve's HOT Oil

Ingredients:

• 2.5 cups peanut oil
• .5 cup walnut oil - added flavor
• 1 cup sesame oil
• 6 cloves garlic quartered
• 2 tablespoons smoked-dried Habanero powder or 4 tbs. crushed Chipolte
• 4 tablespoons rosemary leaves crushed

Place oils in a small sauce pan over low-medium heat.

Add remaining ingredients, simmer and stir occasionally for 15-20 minutes. Do not over heat oil! If finished product is very dark, you over heated the oil. Cook until the garlic has stopped fizzing/bubbling (this indicates that the moisture has been cooked off).

For extra flavor and beauty add a large sprig of dried rosemary into an old clear wine that has been cleaned in boiling water. (This acts as a reminder to help identify what is in the bottle)

Filter oil (while still hot, it flows faster) through a milk or coffee filter into the hot, clean bottle. We use a filter lined sieve set on a funnel. If the process is taking what seams as forever, replace the filter with a new one. Try not to pour any sediment into the filter until the end (it will clog the fine filter). Let sediment sit in filter and drip out over night.

Can be used immediately, but better after a few weeks.

Notes: This oil is a little different than store bought hot oil. It has a lot of flavor! Store bought is used to add heat with out disturbing the flavor of the dish to much.

Serving Ideas: Drizzle over any potato or rice dish to add flavor & heat.

Beware Hot Sauce

Ingredients:

Habaneros (or Scotch Bonnets or any other hot chile I guess). Cover Habs with enough vinegar to cover (redundant?) and boil until the chiles turn to mush.

Drain chiles, but reserve vinegar which now has a life of its own. Puree chiles and add back enough vinegar to make it the sauce consistancy you prefer.

Add spices: ground cumin, ground coriander, ground black pepper and garlic. That's it!

The cook didn't give me portions on the spices 'cause he was making five gallons at a time, which didn't translate to my home kitchen.

West Indian Pepper Sauce

Ingredients:

• 1 mango or papaya
• 1 medium yellow onion coarsely chopped
• 1 medium garlic clove
• 5 scotch bonnets or habs, stemmed not seeded
• 1 1 inch piece ginger root
• 1/2 teaspoon turmeric
• 1 tablespoon dry mustard
• 1 pinch cumin
• 1 pinch coriander
• 1/2 tablespoon honey
• 1/2 cup cider vinegar
• 1/2 cup water
• 1 teaspoon salt

Puree first 10 ingredients in blender. Transfer mixture to bowl. In non reactive saucepan, bring vinegar, water, and salt to boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, sauce will keep approx 6 weeks.

XXXX-Hot Carribbean-Style Hot Sauce

Ingredients:

• 5 whole Naga Jolokia Peppers (fresh ok too)
• 10 whole Chipotle Peppers (fresh Jalapenos ok too)
• 2 whole papayas
• 3 tablespoons onion chopped
• 1/4 cup vinegar
• 1 teaspoon ground allspice
• 2 tablespoons salt
• 1 tablespoon sugar
• 1 pinch cinnamon (can omit if desired)
• 1 pinch garlic
• 1/4 cup mustard

Hydrate the dried Naga Jolokia and Chipotle peppers, remove stems. Retain approximately 1/4 cup of the liquid.

Chop all solids. Throw into blender with liquid ingredients. "Liquify" for a good, long time ... goal here is to do away with all chunks of anything.

Once mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often. During this time, taste (as much as you are able to), and add add'l amounts of desired ingredients until you acheive the taste you desire. Goal is to come up with a sauce that is sweet at first taste, then leaves a healthy amount of pain as the taste fades away.

Remove from heat, cool 30-60 minutes before use.

Sause taste better after a few days of the spices blending.

Notes: Like many cooks, I created this with no precise measurements ... it was a total experiment & actually turned out very well (though very painful). Please feel free to alter/experiment and always remember to enjoy the heat.

Chipotle Sauce (Hot!)

Ingredients:

• 1/3 Cup Dark Corn Syrup
• 4-6 Tsp Chile Powder
• 1/3 Cup Strong Coffee
• 1 TBS Corn Oil
• 1/4 Cup Catsup
• 2 Tsp Mustard
• 1/4 Cup Cider Vinegar
• 1/2 Tsp Salt
• 1/4 Cup Worcestershire Sauce
• 6-5 Whole Chipotle Peppers stems removed

Heat thoroughly. Bring to a boil. Simmer 15-20 minutes. Transfer to blender and blend thoroughly.

Smoked Chili BBQ Sauce

Ingredients:

• 1 cup rice vinegar
• 1 cup cider vinegar
• 2 teaspoons ground cloves
• 1 teaspoon ground allspice
• 2 tablespoons ground coriander
• 1 medium onion diced
• 1 head garlic roasted, chopped
• 1/4 cup olive oil
• 1 cup brown sugar
• 1/4 cup molasses
• 1 cup chipotle peppers in adobo pureed
• 1 1/2 botles ketchup
• 1 tablespoon worcestershire sauce
• salt to taste

Mix vinegars and spices in pand and over med heat reduce by half. In large pan, saute onion and garlic lightly in olive oil till oft. Add sugar and molasses. Reduce slightly and add vinegar mixture, chipotles, ketchup and wooster sauce. Cook slowly over low heat 1 hour. Season to taste with salt, and strain through med strainer, pressing out juices of onion and garlic.

Spicy Texas Barbecue Sauce

Ingredients:

• 1 cup Catsup
• 1/2 cup Brown Sugar Firmly Packed
• 1/4 cup Lime Juice
• 2 tablespoons Ground Red Chiles To Taste
• 1 tablespoon Vegetable Oil
• 1 tablespoon Worcestershire Sauce
• 1 1/2 cups Onion; Chopped 3 Medium
• 4 Jalapeno Chiles*
• 2 Cloves Garlic Finely Chopped
• 12 ounces Tomato Paste 1 cn
• 12 ounces Beer Any Brand

* Jalapeno chiles should be seeded and finely chopped.

Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally.

Tomatillo Chipotle Sauce

Ingredients:

• 25 large tomatillos (2 lbs)
• 1 head garlic unpeeled
• 1 medium onion chopped
• 3 tablespoons olive oil
• 1 cup cilantro packed
• 1 lime juice only
• 1 teaspoon salt
• 4-6 chipotle peppers*
• 2 teaspoons adobo sauce

Husk and wash tomatillos. Cook in skillet over med-hi heat for 25 min, stirring till soft and black all over. Roast garlic till soft, peel. Saute onion in 1 tablespoon oil till soft. Puree tomatillos, garlic, onion, and rest of ingredients except juice unitl smooth. Add water if necessary. Add lime juice and process briefly. Check seasoning, and add sugar and lime juice if it's too hot.

Serve warm, room temp or cold with chips or use in recipe for Beef or Chicken with Tomatillo Sauce *Use 4-6 dried chipoltes and 1 cup water, nuke 4-8 min, and let sit for 30 min, till soft. Remove stems, and to mix using both peppers and their soaking water.

Notes: One of Uncle Steve's favorites--spicy, smoky, and wonderful!

Nuclear Salsa

Ingredients:

• 15 medium, ripe tomatoes cored and peeled
• 2 medium onions, chopped
• 10 medium to large Jalapeno chiles
• 2 large onions, chopped
• 2 stalks celery
• 4 cloves garlic
• 1/4 c apple cider vinegar
• 2 ts Uncle Steve's Naga Jolokia Chile Powder
• 1 ts oregano
• 1 ts salt
• 1 ts black pepper
• 2 bay leaves

Cut celery into pieces that will fit into blender. Place tomatoes, celery, Jalapenos, and garlic in blender and blend until almost smooth. Pour into a 4 quart sauce pan and add Naga Jolokia chile powder, oregano, salt, black pepper, vinegar, and bay leaves. Bring mixture to boil, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.

All ingredients are approximate and may be adjusted to suit individual taste. You may also substitute canned tomatoes, pickled Jalapenos, and dried minced garlic.

Notes: Use as a dip for chips, or add to any food. Especially good spread on breakfast toast or scooped onto scrambled eggs or omelets.

Chile De Arbol - Picante Sauce

Ingredients:

• 2 fl. oz. bottle Uncle Steve's De Arbol Chile Powder
• 1 1/2 tablespoons sesame seeds
• 2 tablespoons shelled pumkin seeds
• 1/4 teaspoon cumin seeds
• 4 large allspice berries
• 2 cloves
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 cloves garlic, peeled, chopped
• 3/4 cup cider vinegar
• 1 Cup Water

Toast Sesame seeds and Pumpkin seeds separately then place all ingredients except water in blender and pulverize together until mixture is smooth and orange. Strain thru medium sieve, pressing and working solids to release there liquids. Add one cup water, stir and place in clean jar. Wait 24 hours for flavors to develop.

NOTES : This recipe is authenticly Mexican. I got this from a friend in Mexico. You'll find this sauce in almost every stand at Mexican food markets. Used like Tabasco sause only much better. Nothing fancy just plain and simple.

Classic Mole Poblano Sauce

Recipe By: Dave DeWitt - Hot Sauce Bible, ISBN 0-89594-760-9
Serving Size: 4 servings
Preparation Time: 1:15
Categories: Mexican, Sauce, Mole, Poblano

This sauce, is a subtle blend of chocolate and chile is from Puebla, where it is known as "The National Dish of Mexico" when it is served over turkey. It is excellent with any kind of poultry; try it atop a roasted game hen or chicken breast. It is also excellent on enchiladas filled with shredded turkey or chicken.

Ingredients:

• 4 dried pasilla chiles, seeds and stems removed
• 4 dried red New Mexican chiles, seeds and stems removed
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 medium tomatoes, peeled, seeded, and chopped
• 2 tablespoons sesame seeds
• 1/2 cup almonds
• 1/2 corn tortilla, torn into pieces
• 1/4 cup raisins
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 3 tablespoons shortening or vegetable oil
• 1 cup chicken broth
• 1 ounce bitter chocolate (or more to taste), cut into pieces

Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth.

Melt the shortening in a skillet and add the puree, sautéing for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.