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good hot sauce

post #1 of 6
Thread Starter 
anyone here like to make there own hot sauce. ive made a couple and thought we might want to share some recipies and ideas.

1 garlic bulb 1/2 roasted 1/2 fresh
bunch of cliantro
5 scallions
1 tbsp dried basil (fresh is good too)
1 tbsp lemon juice
2 tbsp starfruit juice
3 pinches salt
many jalapenos (to taste )
several serrano peppers
a bottle of vinegar

roast the half bunch of garlic and peppers leaving some peppers out to be added later. place peppers and roasted plus fresh garlic in pot with vinegar(leave a few peppers out). then add lemon juice and salt. heat to boiling then turn off pot, let cool and put in jar to let pickle for a week or 2 (longer is better). then put mix with starfruit juice and leftover peppers in blender and puree. push mixture through strainer and save solids for other foods.

any one else have good ideas?:lips::lips::lips::lips:
post #2 of 6
Starfruit juice? That's a new one on me. Do you find it adds something special to the hot sauce?
post #3 of 6
Thread Starter 
to be honest i had a starfruit lying around so i juiced it and it adds a sweet note the sauce. everyone knows sweet goes with heat.:p
post #4 of 6
Here's a thread where Shel put up a couple recipes for making sriracha sauce.

post #5 of 6
Tomatillo salsa:

Tomatillos, firm ones, husks removed, washed and halved
brown onions, peeled and halved, ratio to tomatillos is about 1:2
Serrano chiles, as many as you can stand
Lime juice
Coarse salt

On a very hot grill char the tomatillos and onions. While they're cooking chop the serranos very fine. Cool and chop the tomatillos and onions to desired coarseness. Mix in the serranos, cilantro and salt. Add lime juice sparingly to thin the salsa to desired consisitency. Use little Mexican limes if possible. The big ones are a bit too sweet.

edited to add: better a few hours later or the next day....
post #6 of 6
Chile del Arbol Salsa:

Dried Red Chile del Arbol
Apple cider vinegar

Lightly toast dried chiles in a heavy skillet. Get them off the heat as soon as you smell them. Alternately, you can do it under a broiler or a salamander but if they smell even the tiniest bit burnt, feed them to the chickens or the goats and start over. Crumble them up and barely cover them in a 50/50 mix of vinegar and water. Add the salt to taste. Simmer them until they rehydrate. Let them cool and buzz them up in a blender with the water and vinegar until as smooth as you can get them. Let the salsa calm down and get the foam out overnight. This makes a thin, sort of Tabasco type sauce. Great for tamales and on tostadas. If you can get your hands on a quantity of Chiltepin, the tiny wild Mexican chiles, it's even better.
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