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Hot Sauce

post #1 of 18
5/16/03 at 1:23pm
Thread Starter 
So I was planning to make my own HOT Sauce this summer.
I make pickles and other canned stuff in the summer and thought scince I have at least 15 btls of other peoples comercial sauce in my fridge at any one time ....Why not make some....????

So my question to you is do ya have any ideas....????
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post #2 of 18
5/16/03 at 2:52pm
Wear safety goggles, and don't breathe over the pot! :lol:
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post #3 of 18
5/16/03 at 2:58pm
Thread Starter 
Right and Wash MY Hands befor going to the wshroom........
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post #4 of 18
5/17/03 at 8:01am

hot sauce

i have in the past made a habenero and carrot hot sauce that is quite good. i don't really have much of a recipie , but as i am sure you are aware you need very little habenero to carrot ratio. mango is a good additive for such a sauce also. i bassicaly puree the carrots and habenero(seeded), mix with rice vinegar and sugar and seal off in a sterilized mason for about 6-8 months
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post #5 of 18
5/17/03 at 11:09pm
This is sooo funny I'm reading this, I just got done cooking a batch. I have several different kinds that I make but here is one you might like. Below is a nice simple, thick sauce. Its also very hot, hence the name "hot sauce". If you want a "Tabasco" style sauce recipe let me know


15-20 Scotch Bonnet peppers
2 Red Bell peppers
1 clove garlic
1 Yellow Onion
1 Red Onion
White Wine
Distilled Vinegar
Salt Black Pepper
3 Lemons

Roast Peppers in oven until you see the skin separating.
Remove seeds and peel the Bells
Slice onions and put them in a pan with garlic and sauté until soft. Add peppers salt and black pepper and sauté. Lower heat, take a coffee cup (Sorry about the measurement) and put half white wine and half vinegar and add to the pan with juice of lemons. Add more salt. cover and let simmer for 15 to 20 mins. Puree and put into sterile canning jars leaving 1/2 inch from top. Boil jars for 10 mins.. There you go


If you cant find fresh Habs, you can use pickled (I dont have that problem cause I grow my own, but I have used ones that I have pickled and the work great), also, I didnt give a measurement for salt, but you will want to use quite a bit. While working with the sauce, dont wipe your eyes or pick your nose!
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post #6 of 18
5/18/03 at 12:37pm

hey pepper chopper

this is quite funny, we live in the same town, where do you work? im sure we know all of the same people, br is quite a small culinary comunity.
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post #7 of 18
5/19/03 at 10:17am
Ronn:

Here's my recipe for habanero sauce. It's quick & easy.

1 cup water

1/3 cup red wine vinegar

1 large bell pepper

2-3 fresh or dried habaneros, (more or less to taste)

1 tablespoon paprika

1 teaspoon cumin

1 teaspoon salt

You can stop there but if you'd like a flavorful option add:

1 small onion & 1-2 garlic cloves


Chop the bell and habanero peppers, (or grind the habaneros if using dried), as well as the onion and garlic.

Add the peppers, onion, garlic, & spices to the water & vinegar.

Bring to a boil and then simmer for 8 minutes partially covered.

Puree in a blender & voila!

For a thicker sauce simmer completely uncovered.

Mark
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post #8 of 18
5/30/03 at 9:22am
Thread Starter 
These look interesting ....Has anyone done anything with Peri Peri in a hot sauce format.
My wife is addicted to a hot sauce from a chicken place called "Nandos"
http://www.nandos.co.uk/

They have a Garlic Peri Peri hot sauce that is to die for...
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post #9 of 18
6/1/03 at 3:02am
wow far out i was inthe nort near liverpool last weekend & visited Nados there.. Its a Portugese style chain thats doing well in london. Basically char grilled chicken with Piri piri sauce. very good eayen al fresco with lots of cool beer. Dont think piri sauce is really very different from those hot west indian sauces but its better than mc donalds
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post #10 of 18
6/13/03 at 9:46am
Okay I admit it, there was nothing else on so I was watching Jamie Oliver, he has some interesting things occasionally. But this time he made a hot sauce that looked interesting.
As I recall he used a couple of whole cloves of garlic, 1 whole lemon, 16 or so dried cayennes, 1 med. onion some vinegar and water to barely cover. Simmered it for 15-20 minutes and pureed the whole thing and ran it through a large holed sieve. Looked and sounded interesting.
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post #11 of 18
6/13/03 at 1:40pm
Thread Starter 
What I find interesting is how different people veiw "hot sauces". Some people are so violently against them not only from a heat stand point but also as to how they desroy a products "real taste".:confused:

The right sauce can access the flavour of what ever the item is:bounce: :bounce:
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post #12 of 18
6/15/03 at 12:24pm
Hey Ronn,
Mad picture !!!!!! I agree that hot sauce does destroy flavours of the prime ingredients but also enhances & improves some. Imagine oriental & indian food without chillis. Or looking at paradoxes chilli & crab ..the sum of the two better than the parts of the one.And pipi pipi chicken my god its great..ask the wife

chow
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post #13 of 18
6/16/03 at 8:42am
Thread Starter 
Yo that!!!
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post #14 of 18
6/16/03 at 12:09pm
But isn't that the skill of cooking with chiles and hot food? Anyone can make a dish so hot that it is inedible. The real skill comes in making a dish that lights you on fire, but makes you keep coming back because it tastes so good.
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post #15 of 18
6/16/03 at 12:18pm
Thread Starter 
Ok stop it unless you have a good recipe as you guys are making me hungry..;) (no really ya got any recipes its lunch time ):lips:
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post #16 of 18
6/19/03 at 4:46am
I agree, I have said that for years, a truly good hot sauce will have people suckin air through their mouth and wiping sweat from their brow, but will always have them come back for more.

Hogan
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post #17 of 18
6/20/03 at 3:22am
Its a fact that chillis contain an addictive substance. Thats probably why half our country goes out for a ruby (ruby murray=curry) on a sat night !!!!!
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post #18 of 18
6/20/03 at 4:38am
For me its Sundays, I have Weddings booked every Saturday untill December hehehehehe
We have a great Indian Restaurant here in Oshawa, its the only one and is a whole in the wall, but he make a killer Tandoori...

Hogan
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