Garden Hot Sauce Recipes

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AUTHENTIC MEXICO GARDEN FRESH SALSA/HOT SAUCE



Authentic Mexico Garden Fresh Salsa/Hot Sauce image

Make and share this Authentic Mexico Garden Fresh Salsa/Hot Sauce recipe from Food.com.

Provided by Culinary School Dro

Categories     Sauces

Time 40m

Yield 4 Cups, 12 serving(s)

Number Of Ingredients 8

9 medium vine ripe tomatoes
3 jalapenos
1 medium onion
4 garlic cloves
1/2 cup fresh cilantro leaves
1/2 tablespoon ground cumin
3 tablespoons olive oil
salt & pepper

Steps:

  • Boil Tomatoes & Jalapeños in large pot of water until tomato skins wrinkle.
  • Remove Tomatoes & Jalapeños from water and carefully remove tomato skins. Discard skins.
  • Remove stems from Jalapeños and depending on desired level of heat desired, you may remove some or all of the seeds and pods inside the peppers.
  • Place Tomatoes and Jalapenos into VitaMix or Blender.
  • Add crushed Garlic Cloves, Cilantro Leaves, Quartered Onion, Ground Cumin (Comino) to VitaMix or Blender.
  • Briefly pulse ingredients until desired consistency. Do not liquefy, but blend smoother than typical Pico de Gallo.
  • Put large pot back on stove and add 3 Tablespoons Olive Oil. Heat oil over medium heat.
  • Carefully add salsa mix from VitaMix or Blender (if oil too hot, mixture will splatter - be careful).
  • Cook salsa over medium heat for 10 minutes stirring frequently.
  • Add Salt & Pepper to taste.
  • Can be served warm with home made tortilla chips - refrigerate balance.

Nutrition Facts : Calories 53.7, Fat 3.6, SaturatedFat 0.5, Sodium 6, Carbohydrate 5.1, Fiber 1.4, Sugar 3, Protein 1.1

GARDEN HOT SAUCE



Garden Hot Sauce image

This is a recipe from a chef at Commander's Kitchen in New Orleans. I've got this perking, but haven't yet tried it - the 2 month aging makes this a recipe that you can't really whip up at the last minute. This will keep for quite a while, so once it's done, you can use it for some time (any bacteria that can survive these peppers deserves to take over the planet).

Provided by ChrisMc

Categories     Sauces

Time P1m29D

Yield 1 quart

Number Of Ingredients 3

1 1/2 lbs ripe hot peppers (whatever peppers or combination you prefer)
1 cup kosher salt
3 cups white vinegar

Steps:

  • Rinse peppers, remove stems, and chop coarsely.
  • Wear latex gloves or coat your hands with oil before handling (and if you value your eyes, wash your hands multiple times before changing your contact lenses).
  • Combine in a large bowl with the salt, cover, and let sit for 2 days, stirring about every 12 hours.
  • Add vinegar and puree; place mixture in a sterilized 1 quart glass jar and refrigerate.
  • As you use peppers, continue to chop them and add to the jar.
  • When the jar is filled, remove and puree the sauce, place in a clean jar, and age for at least 2 months or until it reaches the desired flavor.

Nutrition Facts : Calories 423, Fat 1.4, SaturatedFat 0.1, Sodium 113256.9, Carbohydrate 71.1, Fiber 10.2, Sugar 37.6, Protein 13.6

FRESH GARDEN TOMATO SAUCE



Fresh Garden Tomato Sauce image

I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only is it better, but you literally can't get this at a store! If you've never done this before, I think you'll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments     Sauces     Pasta Sauces     Tomato

Time 35m

Yield 10

Number Of Ingredients 6

3 tablespoons olive oil
3 cloves garlic, thinly sliced
8 leaves fresh basil
5 pounds vine-ripened tomatoes, seeded and quartered
1 teaspoon kosher salt, or to taste
⅛ teaspoon red pepper flakes

Steps:

  • Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
  • Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
  • Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
  • Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 g

ITALIAN GARDEN SAUCE



Italian Garden Sauce image

Although we plant a medium-size garden each year, we grow lots of tomatoes. This sauce is especially good because it's so chunky...and goes well with all kinds of pasta.

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield about 9 cups.

Number Of Ingredients 13

1 pound bulk Italian Sausage
8 cups diced peeled fresh tomatoes
2 medium green peppers, diced
1 large onion, diced
1 to 2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1-1/2 cups water
2 tablespoons dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon Italian seasoning
1 teaspoon salt
Cooked pasta

Steps:

  • In a large Dutch oven, brown and crumble sausage; drain. Add tomatoes, green peppers, onion, garlic, tomato sauce, water and seasonings. Cook, uncovered, for 2-1/2 hours or until sauce reaches desired thickness. Serve over pasta.

Nutrition Facts :

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