Hanks Hot Sauce Recipes

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HOMEMADE HOT SAUCE



Homemade Hot Sauce image

While I use wild chiltepin chiles in this recipe, you can use any small, red, hot chile. Thai and cayenne are good substitutes. Smoked salt is not strictly needed, but it does add a lot of flavor. Ditto for the xanthan gum in this recipe. Again, not strictly needed, but it really helps the sauce hold together. Xanthan gum is, oddly, becoming very easy to find in places like Whole Foods, because the stuff is used in gluten-free baking. Bob's Red Mill makes it.

Provided by Hank Shaw

Categories     Condiment

Time 15m

Number Of Ingredients 7

6 garlic cloves, (chopped)
1/2 cup chiltepin (chiles, or 2/3 cup Thai chiles)
1 teaspoon smoked salt
1/2 cup water
1 cup cider vinegar
2 tablespoons sweet paprika
1/4 teaspoon xanthan gum (mixed with 2 tablespoons cold water)

Steps:

  • Put everything except the xanthan gum (if using) into a blender and puree for 1-2 minutes. You really want everything blitzed here, so if your blender heats up too much in 2 minutes, stop, let it cool, and continue.
  • Pour the xanthan gum that's been mixed with the water into the blender, cover and buzz for another 30 seconds.
  • Pour into a bowl or large jar and let this settle for 1 hour to allow all the trapped air you introduced into the sauce while blending to escape. If you skip this step your sauce will not hold together as well. Bottle and store in the fridge for up to 9 months.

HANK'S HOT SAUCE



Hank's Hot Sauce image

Yield 3 cups

Number Of Ingredients 8

1 pound ground beef
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon allspice
1/2 tablespoon cayenne
1 teaspoon garlic salt
1 teaspoon onion salt

Steps:

  • Place ground beef in a medium saucepan; add water to cover meat. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for about one hour, stirring occasionally to break up meat. Tip: Dinners in a foil packet go hand-in-hand with any cookout. Combine potato and onion slices with a dash of paprika, garlic salt and pepper; drizzle with olive oil. Place in a square of heavy-duty aluminum foil, bring edges together to seal. Grill over medium heat for 25 minutes, or until potatoes are tender. Top servings with a dollop of sour cream and snipped chives. Yum!

Nutrition Facts : Nutritional Facts Serves

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