Homemade hot sauce recipes

[user 211287]

Yes they are from last years pods. Plants came from CCN. Really good flavor MOAs but this year im doing P. Dreadie and MOA reds from MWCH. His MOA reds are really starting to kick off atm. Still seedlings but looking great.

 

[HoppyDaze]

MOAs always take forever!

 

[catdaddy66]

I have about 3 cayenne pepper plants that are LOADED with fruit. Figured the best way to use them is in a sauce, so here is my first attempt at a recipe.

20 cayenne peppers
1 small onion
1 medium tomato
1 medium bell pepper
3 cloves garlic
3 teaspoons sea salt
1.5 cups vinegar
1.5 cups hot water
.25 cup honey
2 tablespoons butter
.5 teaspoon cumin (optional)
.5 teaspoon tumeric (optional)

Remove stems from peppers

Saute onion/peppers/garlic in butter for 5 minutes. Add water, salt and vinegar Boil 5 minutes then reduce to medium heat for 20 minutes. Add honey and diced tomato, cumin and tumeric, then puree in blender. Reboil then simmer 15 minutes. Let cool then strain into jars.

I have some homemade salsa verda that I could add to fluff it up a bit.

 

[user 211287]

Use caution when adding fats to hot sauce. It keeps better if left out.

 

[user 211287]

100 grams Mucho Nacho and Chichimeca. (includes 2 green Fresno)
80 grams Big Jim Heritage (deseeded)....kinda surprised me...mine got some heat to them
100 grams of a very firm green tomato...the thing was almost hard.
Heaping tbs dehydrated onion flakes
1/2 tsp granulated garlic
1/4 tsp cumin
1/2 tsp culantro paste.
1/2 tsp salt
1/4 tsp ground black pepper
Not quite enough water to cover.
Bring to a boil for a few minutes and reduce to a simmer for 45min.

Now what i doing differently this time is just using water and more salt than normal. Light vinegar and heavier lime juice will be added after its cooled, blended and strained. I used dried onion and garlic intentionally to cut back on water content. After its strained i will measure whats left and add the vinegar/lime juice accordingly based on the remaining liquid.

This turned out to be a huge hit with my dad and my brother. Best green jala sauce ive ever tasted actually. Finished off with 3tbs of fresh lime juice, heaping 1/4 tsp ascorbic acid and 3 tbs of raw unfiltered cider vinegar. Total amount was just under 2 cups after straining. There was maybe 2 tbs of crap in the strainer when done.

It probably still has a little air whipped into it from the Nutribullet.

 

[catdaddy66]

Use caution when adding fats to hot sauce. It keeps better if left out.

I thought about that but saw several recipes with olive oil in them, so I tried it out. I am not married to it so if it is a bad idea my next batch will be sans fat.

My recipe gave me very good flavor (mild sweetness, moderate spiciness and mod to strong vinegar), and I got exactly 32oz to fill an old bottle that used to be filled with cayenne pepper sauce! Nearly identical color from the original too.

 

[user 211287]

I make a verde sauce with olive oil. When you make a green sauce is usually turns a unattractive green color from cooking. After it blended well you add a little olive oil and blend again. It will instantly turn a beautiful green. Oddly it makes it taste like you added avocado also.

This is meant to be used sooner and as a "dip".

 

[homebrewer_99]

she eats a lot of Mexican food...just without the meat.

LARD is used in re-fried beans...

 

[HoppyDaze]

LARD is used in re-fried beans...

only some

 

[homebrewer_99]

only some

So, you admit it IS used? HA HA! (Fat-free = Flavor-free...)

Some or most?

 

[homebrewer_99]

I make a verde sauce with olive oil. When you make a green sauce is usually turns a unattractive green color from cooking. After it blended well you add a little olive oil and blend again. It will instantly turn a beautiful green. Oddly it makes it taste like you added avocado also.

This is meant to be used sooner and as a "dip".

Looks good. I'm not a lumpy sauce guy myself.

 

[z-bob]

I make a verde sauce with olive oil. When you make a green sauce is usually turns a unattractive green color from cooking. After it blended well you add a little olive oil and blend again. It will instantly turn a beautiful green. Oddly it makes it taste like you added avocado also.

This is meant to be used sooner and as a "dip".

That looks very much like the stuff I make that's mostly steamed jalapeños. I use corn oil instead of olive oil. I recently figured out that a little of it added to a mashed ripe avocado makes pretty good guacamole -- and if the avocado is a little too brown, the jalapeno sauce greens it up nicely.

 

[user 211287]

Ive got a buttload of peppers nearly ripe. I could actually pick a couple dozen red bonnets right now and ive got about a dozen ready to go inside. My next one though is going to be Jamaican Gold. Its a annuum and not a chinense like bonnets and habs so the flavor is much different. They are quite hot however.

Going for a strong up front pepper flavor with only minor additions. Cane vinegar, probably a little bit of ginger and some garlic.

Ive got close to 2 dozen ready now

 

[ramjam]

i just made my first batch of hot sauce last night, it smells and tastes amazing, but it is very watery can i still add xanthan gum to thicken it up or is it too late?

 

[HoppyDaze]

So, you admit it IS used? HA HA! (Fat-free = Flavor-free...)

Some or most?

Not sure who you are or why you're being a turd about this but actually most refried beans don't have lard in them...and lard is not what gives them the flavor. Sorry, bud.

 

[homebrewer_99]

Not sure who you are or why you're being a turd about this but actually most refried beans don't have lard in them...and lard is not what gives them the flavor. Sorry, bud.

Not trying to be turd. My MEXICAN neighbors taught me how to cook a number of dishes they make and they use LARD in their frijoles. Maybe you don't, but they do. Period.

The question is: Is LARD used in re-fried beans? You say no. But the answer will still be YES even if it is used in only .09% of ALL refried beans ever cooked.

 

[HoppyDaze]

Not even close to how that exchange went...why do you insist on derailing this? Drop it bro.

 

[z-bob]

I prefer refried beans with lard; the lard doesn't add that many calories. But if I had some dietary restriction, fat-free "refried" beans are readily available. I often have to pick thru a bunch of FF cans to find the "traditional" ones. (I mostly shop at Aldi and both kinds are mixed in the case) Walmart and Kroger and probably everyplace else sells both kinds too, they just don't mix 'em up on the shelf.

How did we get here?

 

[user 211287]

The fumes from cooking this down are brutal. Moved it all to a crock pot. I call this Agni's Revenge after the Hindu god of fire.
7 Ghosts
4 Mystery peppers
1 Scotch bonnet MOA red
1 Bell of Gollu
1/2 tsp coriander seed
1/2 tsp cumin seed
1/2 tsp black mustard seed
Red shallot (about golf ball size)
1/2 tsp ginger garlic paste
1/2 tsp salt

Made a batch of burr gherkin refrigerator dill chips also. Brine is boiled first then added warm. Cant see it but a ripe Sichuan pepper and fresh fernleaf dill is in the bottom.

 

[NeilMac]

Turmeric Habanero Hot Sauce
My favorite one yet.


640 gr Cranberries
200 gr Blueberries
93 gr Ginger Root Fresh
56 gr Garlic Fresh
86 gr Turmeric root dry
1/2 qrt Red Habanero paste (Blitzed Red Habs)
50 gr pink salt
1L Whey
1/2 qrt AppleCiderVinegar (home made)

-Soak Turmeric in ACV alone to hydrate and remove potential fungus.
-Add Blueberries, Red Habanero, Ginger, Garlic and salt and Blitz till smooth.
-Blitz Turmeric with ACV, then add Cranberries.
-Add whey and both mixtures to fermenting container.

Wait three months Aprox.

Three months later.

 

[user 211287]

Came out to exactly 2 bottles of sauce. After i get the Golden Dreadie done i will take a side by side on the deck. NO STRAIN on this one

 

[user 211287]

Im gunna call this one "Shine" because the peppers are gunna shine through and the color should be killer. Its 24 Jamaican Gold peppers and 5 P. Dreadie Bonnets to kick up the Caribbean flavor a notch. Both were deseeded mostly.

266grams of peppers with just a tiny bit of garlic and white part from 3 scallions. 6oz water and 4oz cane vinegar to stay in the Caribbean theme. FInal adjustment will be with fresh lime juice and maybe a tiny bit of sugar.

 

[user 211287]

Fresnhost....Maybe?

310grams of ripe Fresno
90grams of Bell of Gollu
35grams of Bell of Lebanon
13grams of Ghost
2 Tbs dehydrated onion flakes
1 Tsp granulated garlic
1 Tsp Cumin powder
1.5 Tsp coriander seeds
1 Tsp salt
1/2 Tsp chipotle powder
60/40 Water/ACV

 

[Braufessor]

Started my first pepper ferments of the season..... 1/2 gallon jar of Cayenne and 1/2 gallon jar of Habanero. I have 1 gallon of shredded yellow summer squash fermented that I will use for blending in some sauces, and will get some shredded carrot ferments going soon too for blending. Stockpiling a variety of peppers to ferment once I have enough of each..... Peach Ghost Peppers, Tobasco, Serrano, Datil, Fatalli, plus more Cayennes and Habaneros.

I will need to do battle with frost later this week to get another week or two of harvesting.... hopefully I prevail in that.

Getting excited to try some new sauces this fall/winter after my ferments are done. At, any rate, since I can't make any of the sauces yet, I have been looking for new ideas. Came across the following site. If you have not seen it before, you might find some inspiration here:
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/

Also, I was looking for some different bottles for sauces and found some nice varieties at good prices here.... Order a couple different types and was happy with them..... now, I just need to fill them.
https://www.bottlestore.com/industr...bbq-and-hot-sauce-bottles-jars-wholesale.html

 

[user 211287]

Looks like they are outta stock on woozies and cost more than the place i use. I just got 36 delivered with caps and reducers for under $29.

About $17.50 for 36 plus shipping is hard to beat and ive really shopped around
https://packagingoptionsdirect.com/5-oz-clear-glass-sauce-round-woozy-bottle-101250

 

[Braufessor]

Looks like they are outta stock on woozies and cost more than the place i use. I just got 36 delivered with caps and reducers for under $29.

About $17.50 for 36 plus shipping is hard to beat and ive really shopped around
https://packagingoptionsdirect.com/5-oz-clear-glass-sauce-round-woozy-bottle-101250

Yeah - you can get better deals on the woozies for sure.... I was looking for some bottles that were different than those to mix things up. You can also find some of them on Amazon too that might be competitive.

A lot of cool options on that site you linked too.

 

[user 211287]

I just like to stick with a 24-490 neck finish. Makes it easy when you reuse bottles except Tabasco which are smaller. Flasks and the medicine type bottles do look cool though. I give too much away as gifts and really like to include reducers. Many of the non chili heads cant handle a tbs or two of sauce. They need drops because they are pansies.

A nice puddle on the plate dont bother me none.

 

[user 211287]

Made up a batch of ripe mucho nacho sauce today. Tossed in a couple of my mystery peppers (20 grams) for a tiny heat boost. My Mucho Nacho this year had some nice heat and the last batch had some really hot ones. Very similar to the Fresno i posted but i used 50grams of shallots for the onions. No chipotle powder this time.

Still need to blend it up after it cools. Then make final adjustments a few days later.

 

[z-bob]

Started my first pepper ferments of the season..... 1/2 gallon jar of Cayenne and 1/2 gallon jar of Habanero. I have 1 gallon of shredded yellow summer squash fermented that I will use for blending in some sauces, and will get some shredded carrot ferments going soon too for blending. Stockpiling a variety of peppers to ferment once I have enough of each..... Peach Ghost Peppers, Tobasco, Serrano, Datil, Fatalli, plus more Cayennes and Habaneros.

I will need to do battle with frost later this week to get another week or two of harvesting.... hopefully I prevail in that.

Getting excited to try some new sauces this fall/winter after my ferments are done. At, any rate, since I can't make any of the sauces yet, I have been looking for new ideas. Came across the following site. If you have not seen it before, you might find some inspiration here:
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/

Also, I was looking for some different bottles for sauces and found some nice varieties at good prices here.... Order a couple different types and was happy with them..... now, I just need to fill them.
https://www.bottlestore.com/industr...bbq-and-hot-sauce-bottles-jars-wholesale.html


View attachment 589970

Thank-you for the warning! I'm a little bit north of you, and had not heard anything about the frost Friday night. You just saved most of my pepper crop, and a few potted flowers that I want to try to overwinter.

 

[popquizkid]

Started my first pepper ferments of the season..... 1/2 gallon jar of Cayenne and 1/2 gallon jar of Habanero. I have 1 gallon of shredded yellow summer squash fermented that I will use for blending in some sauces, and will get some shredded carrot ferments going soon too for blending. Stockpiling a variety of peppers to ferment once I have enough of each..... Peach Ghost Peppers, Tobasco, Serrano, Datil, Fatalli, plus more Cayennes and Habaneros.

I will need to do battle with frost later this week to get another week or two of harvesting.... hopefully I prevail in that.

Getting excited to try some new sauces this fall/winter after my ferments are done. At, any rate, since I can't make any of the sauces yet, I have been looking for new ideas. Came across the following site. If you have not seen it before, you might find some inspiration here:
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/

Also, I was looking for some different bottles for sauces and found some nice varieties at good prices here.... Order a couple different types and was happy with them..... now, I just need to fill them.
https://www.bottlestore.com/industr...bbq-and-hot-sauce-bottles-jars-wholesale.html


View attachment 589970

How long do you ferment your peppers for? I have a bunch of habaneros and cayenne to pick as well. Definitely will ferment the habaneros. I was thinking about drying the cayennes, but now you have me reconsidering.