HOMEMADE HOT SAUCE (FERMENTED OR QUICK COOK RECIPE)
Homemade hot sauce makes a perfect gift! Make either traditional fermented hot sauce or a quick cook version, which is done in less than half an hour.
Provided by Cassie Johnston
Categories Canning + Preserving
Time P5DT15m
Number Of Ingredients 7
Steps:
- Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.
- To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.
- Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.
- Fit the jar with a fermentation lid or cheesecloth secured with a rubber band (see notes on weighing down the peppers if using cheesecloth). Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar. Make sure the peppers stay submerged under the brine during the entire fermentation process to prevent mold-growth.
- When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar, and honey or maple syrup, if using. Blend until completely smooth, adding in additional brine to reach the desired thickness.
- While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
- Transfer to a bottle and store in the fridge for 3-6 months.
- Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.
- Pour mixture into a blender (making sure to leave the cover vent open, but covered with a kitchen towel) and blend until very smooth.
- While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
- Transfer mixture to a squeeze bottle and store in the fridge for 2-3 weeks.
Nutrition Facts : Calories 1 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tsp, Sodium 22 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOMEMADE HOT SAUCE
This hot sauce tastes similar to Cholula®.
Provided by Wolfehaus
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 10
Steps:
- Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
- Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.
Nutrition Facts : Calories 31.1 calories, Carbohydrate 5.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 1.2 g, Sodium 150.8 mg, Sugar 0.3 g
HOMEMADE MEDIUM HOT SAUCE
Easy as 1-2-3, our homemade hot sauce is made with Fresno chilies and is ready in 20 minutes. Use now or refrigerate for later-it's a great gift idea too!
Provided by By Brooke Lark
Categories Condiment
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Heat grill pan over medium-high heat. Drizzle oil into pan, then add chiles. Cover; cook 5 minutes, turning occasionally, until softened.
- Cut top off each chile; place chiles in blender. Add vinegar, garlic and salt. Cover; blend on high speed until pureed.
- Store sauce tightly covered in jars or resealable containers in refrigerator up to 2 weeks.
Nutrition Facts : ServingSize 1 Serving
HOME-STYLE HOT SAUCE
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using a blender or pestle and mortar, combine all of the ingredients and blend well. The mixture should become like a paste. Once it is well mixed, place in a container and serve whenever you feel like having something spicy.
- Serve with tortillas or marinate fish, meat, poultry, or any of your favorite foods.
HOMEMADE HOT SAUCE
A hot sauce that is a combination of a few other recipes with items I really like. You can reduce or add Jalapeños to gauge the heat. This is a great way to use tomatos and peppers from the garden. I make the tomato sauce a head a time.
Provided by kelly
Categories Sauces
Time 40m
Yield 1 pint, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Roast the peppers on the grill until they are black. Immediately after you take them off the grill, scape the burned skin. 1/2 them, remove the seeds and dice.
- Heat oil in a large saucepan over medium-high heat. Add onion, peppers, and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
- Reduce heat to medium. Add tomato sauce, red win vinegar, salt and brown sugar to taste. Cook, stirring occasionally, about 5 minutes.
- Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. Let the sauce cool to room temperature, about 1 1/2 hours.
Nutrition Facts : Calories 43.6, Fat 2.4, SaturatedFat 0.3, Sodium 602.4, Carbohydrate 5.5, Fiber 1, Sugar 2.9, Protein 0.8
MEDIUM HOT ENCHILADA SAUCE
It surprises me how expensive it is to purchase canned enchilada sauce in the store when it is so inexpensive and easy to make. I was also surprised at the few recipes here for red enchilada sauce. This is so easy and inexpensive that everyone can make it. If you like your sauce less spicy, just decrease the amount of chili powder and cumin or increase it if you like it even hotter.
Provided by CarrolJ
Categories Sauces
Time 15m
Yield 1 large pan of enchiladas, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients into a 2 quart saucepan and simmer, stirring frequently, until slightly thick and smooth.
- Remove from heat and use to make your favorite enchiladas.
Nutrition Facts : Calories 88.4, Fat 3.9, SaturatedFat 0.5, Sodium 937.4, Carbohydrate 12.9, Fiber 2.6, Sugar 6, Protein 2.5
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