Homemade hot sauce recipes

[JDXX1971]

Here is ours. These have been fermenting since last years harvest. We just strained the mashes into bottles today. From left to right. Limon pepper (not lemon drop) This came out good but a little too floral. Bulgarian Carrot pepper, this is awesome will be making it again this year. Cayenne pepper, I don't remember what type of Cayenne this was from but it is good with lots of flavor. Jalapeno pepper, our Jalapenos did not get hot enough last year so its kind of bland will try again this year.

 

[user 211287]

This year im adding

7 Pot Yellow
Scotch Bonnet Yellow
Tabasco (fermented)
Probably a fermented Thai giant orange sauce too if they are hot enough.

 

[ultravista]

JDXX1971 - did yours form a white cap after fermenting so long?

 

[JDXX1971]

JDXX1971 - did yours form a white cap after fermenting so long?

No they were absolutely clear on top, I was pretty amazed. Though I did not open them once after I ground the (all ready fermenting) peppers into mash and put them in the fridge. These were my first attempts ever and I am very pleased with the results.

 

[bob1852]

I've been trying to make the red salsa that the taco stands in the Southwest all have. Ya know, the ones they hand out in the little plastic containers.

Fairly certain it's mostly arbor chiles and garlic. Maybe a bit or tomato and onion.

Anyone else make this?

 

[HoppyDaze]

I've been trying to make the red salsa that the taco stands in the Southwest all have. Ya know, the ones they hand out in the little plastic containers.

Fairly certain it's mostly arbor chiles and garlic. Maybe a bit or tomato and onion.

Anyone else make this?

There are a couple authentic type Mexican joints by my office that have absolutely incredible sauce. I'd kill for the recipe...They are very similar so that makes me think that maybe there's a well known recipe behind them.

This could be a staring point. This looks more like the sauce I get.

And this

 

[bob1852]

There are a couple authentic type Mexican joints by my office that have absolutely incredible sauce. I'd kill for the recipe...They are very similar so that makes me think that maybe there's a well known recipe behind them.

This could be a staring point. This looks more like the sauce I get.

Thanks! I hadn't found those two...

I'm skeptical of the brown sugar and vinegar in the first one, and may give the second one a try as I'm convinced it's mostly chiles, water, and salt (maybe garlic).

I made this , and while it's good, it is too tomatoey..

 

[HoppyDaze]

Seems like the theme is ancho, pasilla, and guajillo peppers. All available on amazon. Save seeds for future grows? I think the third recipe in my post will be the next sauce I make.

 

[bob1852]

Seems like the theme is ancho, pasilla, and guajillo peppers. All available on amazon. Save seeds for future grows?

Arbols...

I wouldn't be surprised is some of the places are just using arbols, water, and salt.

 

[HoppyDaze]

you're making me hungry

 

[HoppyDaze]

You got me all worked up so I went down the road and grabbed a torta to-go. He said they use arbols, tomatillos and jalapeño

View attachment ImageUploadedByHome Brew1498597729.736249.jpg

 

[bob1852]

You got me all worked up so I went down the road and grabbed a torta to-go. He said they use arbols, tomatillos and jalapeño

View attachment 405663

I'd go with this...

http://www.rickbayless.com/recipe/arbol-chile-salsa/

 

[user 211287]

Try adding Numex Lumbre to one. Its about the hottest Anaheim at around 10k SHU. Very nice flavor too.

 

[HoppyDaze]

I'd go with this...

http://www.rickbayless.com/recipe/arbol-chile-salsa/

I think this is the big winner to keep that good red color.

 

[GonZolaB]

I've been trying to make the red salsa that the taco stands in the Southwest all have. Ya know, the ones they hand out in the little plastic containers.

Fairly certain it's mostly arbor chiles and garlic. Maybe a bit or tomato and onion.

Anyone else make this?

Let me know if you are still interested. I have a recipe (gotta look for it) that i really like. Has Chile de Arbol and chile Japones.

 

[bob1852]

I think this is the big winner to keep that good red color.

For sure! The Bayless recipe seems too heavy on the tomatilos.

Let me know if you are still interested. I have a recipe (gotta look for it) that i really like. Has Chile de Arbol and chile Japones.

I'd like to take a look at it.

 

[GonZolaB]

For sure! The Bayless recipe seems too heavy on the tomatilos.



I'd like to take a look at it.

Sorry for the delay AZ IPA, here goes :
This is not my recipe, I found it somewhere online.
FYI, thanks for the brown ale recipe a while back, it was delicious!

Rehydrate dry chilis :
20 to 30 dry Chile de Arbol
20 to 30 dry Chile Japones
2 TBSP Chipotle Chili Powder
1 TSP Knorr Chicken Stock Bullion Powder
3 TBSP White Distilled Vinegar
3 cloves of garlic
1 TSP of Salt (or more)
1 TSP of Pepper (or more)
3 to 4 cloves (I skip this step every time)

No straining

Add more Chili water (from the rehydrating chilis)if it is too thick.
Keep adding until you get desired consistency.

I also add around 5 habanero peppers to give it an extra boost.

 

[user 211287]

15 7 Pot Yellows (deseeded because i needed the seeds)
20 Aji Citos
1 Yellow bell
6 yellow/white baby carrots...about the size of your pinky finger
2 small apricots
Half a medium white or yellow onion
3-4 garlic cloves
1/2 TSP salt
1-2 TBS lime juice
1/2 TBS candied ginger
4 Whole fancy cloves
4 Whole Allspice berries
1/4 TSP Turmeric
Mix of dry white wine vinegar and brown rice vinegar. Cut 50/50 with water. Add just enough to cover the "mash"
Bring to a boil and simmer for 45min.
Total pepper and veggie weight is 500 grams

Adjust with lime juice, salt and sugar after blending and resting in the fridge for a couple days.

 

[z-bob]

I've been eating a lot of this sauce lately, ever since I figured out how to make it. It's very similar to the famous green "Doña sauce" at Tacodeli in Austin, TX, and totally unlike anything else I've seen in this thread.

1 pound fresh green jalapeños
5 or 6 cloves of garlic, peeled
1/2 cup vegetable oil
1/2 tsp salt

Steam the whole jalapenos and garlic in a vegetable steamer until soft. (this makes your kitchen smell wonderful) Allow them to cool. (I usually put them in the fridge) Remove the stems from the peppers, and put the peppers, garlic, and salt in a blender. Blend until kinda liquefied but not smooth. Turn the blender up to High and add the oil, a little at a time at first like you're making mayonnaise. Once you've got half of the oil mixed in you can dump in the rest. Blend until smooth.

It's a light green color and creamy, and if you hadn't just made it yourself you would swear it has avocados in it. It will keep for a few days in the refrigerator.

 

[user 211287]

Yep, i make that verde but its really better with some blanched tomatillos.

I just blanch when im feeling lazy. No need to boil them hard. A light roasting on the grill taste better to me. A little lime juice and cilantro or culantro is nice too. Some people don't care for the cilantro though. Chopped Cilantro can always be added as a garnish.

Fancy version with roasted and pealed Anaheims also

Its killer for Pollo chile verde

 

[user 211287]

Added 2.5 tbs fresh lime juice, 1/4 tsp ascobic acid and another 1/2 tsp sea salt.

ApriCito 7 turned out wonderful!!!

 

[HoppyDaze]

Sorry for the delay AZ IPA, here goes :
This is not my recipe, I found it somewhere online.
FYI, thanks for the brown ale recipe a while back, it was delicious!

Rehydrate dry chilis :
20 to 30 dry Chile de Arbol
20 to 30 dry Chile Japones
2 TBSP Chipotle Chili Powder
1 TSP Knorr Chicken Stock Bullion Powder
3 TBSP White Distilled Vinegar
3 cloves of garlic
1 TSP of Salt (or more)
1 TSP of Pepper (or more)
3 to 4 cloves (I skip this step every time)

No straining

Add more Chili water (from the rehydrating chilis)if it is too thick.
Keep adding until you get desired consistency.

I also add around 5 habanero peppers to give it an extra boost.

how long will this last without canning?

 

[GonZolaB]

I have had it last at least a month and a half in the fridge without any unsavory effects

 

[RevKev]

I need in on this. Could be killer gifts for xmas

 

[GonZolaB]

how long will this last without canning?

At least a solid month in the fridge

 

[Braufessor]

Getting ready for my peppers to start coming around in a couple weeks, so, I finished using up the last of my fermented peppers from last summer. A blend of Cayennes and Jalapeños that had turned red. Lacto fermented in a crock for 6- 8 weeks late last fall November/December. Blended them post fermentation into a mash. Transferred to Mason Jars and they have been sitting in the fridge until today.

Blended thoroughly in food processor, added a bit of vinegar and water, strained to only get liquid and get rid of skin, pulp, seeds. Added fermented carrots (that I also pureed into a mash and then strained into juice) to sweeten a bit..... maybe 75% pepper juice/25% carrot. Boiled to sterilize and reduce. A bit of salt and vinegar to taste. Pretty happy with this.

As far as making this type of hot sauce from fermented peppers, I would definitely say that the Cayenne and Habaneros come out the best. Using fermented carrots to blend and cut also works very nicely.

 

[Oldskewl]

I have been getting into the veggie fermentation thing this year. I have made some good pickles, kimchi and sauerkraut so far. What is the advantage of fermenting the peppers/mash if you are going to boil it later and add vinegar? Just trying to wrap my head around fermenting pepper before the crop hits.

 

[Gixxer]

Wow! I didn't think this thread would still be active! Ive been away for a while...

 

[HoppyDaze]

I have been getting into the veggie fermentation thing this year. I have made some good pickles, kimchi and sauerkraut so far. What is the advantage of fermenting the peppers/mash if you are going to boil it later and add vinegar? Just trying to wrap my head around fermenting pepper before the crop hits.

great question!

the flavor is still quite different even if you boil and add vinegar. But otherwise I wonder the same thing. Why wouldn't you just can it as is if you wanted to store it long term? That too would kill the all the bugs... Don't listen to me

 

[ericbw]

Getting ready for my peppers to start coming around in a couple weeks, so, I finished using up the last of my fermented peppers from last summer. A blend of Cayennes and Jalapeños that had turned red. Lacto fermented in a crock for 6- 8 weeks late last fall November/December. Blended them post fermentation into a mash. Transferred to Mason Jars and they have been sitting in the fridge until today.

Blended thoroughly in food processor, added a bit of vinegar and water, strained to only get liquid and get rid of skin, pulp, seeds. Added fermented carrots (that I also pureed into a mash and then strained into juice) to sweeten a bit..... maybe 75% pepper juice/25% carrot. Boiled to sterilize and reduce. A bit of salt and vinegar to taste. Pretty happy with this.

As far as making this type of hot sauce from fermented peppers, I would definitely say that the Cayenne and Habaneros come out the best. Using fermented carrots to blend and cut also works very nicely.

This is almost the same as my process. Chop and salt the peppers (salt equal to about 7.5% of the weight of the peppers). Probably 4 weeks fermenting, drain and save the brine. Then food processor to turn it into a paste - sambal oelek.

Then add mashed sweet potatoes and a little sugar to the brine and let it ferment for a couple months. Blend all that with dried Thai chilis. Run it through the food mill to get any stems out.

You use carrots, I use sweet potatoes. I used some unidentified red peppers. They were an accident.