Hotsy Totsy Super Hot Sauce Recipes

HOTSY TOTSY SUPER HOT SAUCE

Steps:

• Combine all ingredients in small food processor.
• Chop until peppers and garlic are finely chopped.
• Taste for seasoning (I dare you!).
• Store in 1/2 pint jar in refrigerator.

HABANERO HOT SAUCE

Steps:

• Place the cinnamon, bay leaf, mace, allspice, cloves, coriander seed, mustard seed, peppercorns and celery seed in a spice bag or tie in a quadruple layer of cheesecloth.
• In a large stockpot, combine the tomatoes, habaneros, onion, garlic, vinegar, and the spice bag. Bring to a boil, stirring occasionally. Simmer over medium heat, covered, for 20 minutes.
• Take the mixture off the heat and set the spice bag aside, but do not throw away. Press the mixture through a food mill, using the finest screen. Return the liquid to the stockpot and discard the solids.
• Place the dry mustard in a small bowl, and mix it with 2 tablespoons of the liquid, mixing so that it is well combined, with no lumps.
• Scrape any solids (tomato, pieces of garlic or onion) off the exterior of the spice bag. Add the spice bag, sugar, canning salt, and mustard mixture to the liquid in the stock pot, mixing well to combine. Bring to a boil and simmer over medium heat, uncovered, for 15 minutes.
• Ladle the sauce into canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any sauce which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.

HOTSY TOTSY PORK'N PEPPERS

Steps:

• Combine pork & 1 tbsp soy, stir well & set aside.
• Combine the remaining soy, juice, vinegar, honey & cornstartch. Stir well.
• Spray a skillet and over high heat stir fry the pork until browned (1 1/2 minutes).
• Remove pork from skillet.
• Stir fry the peppers for 2 minutes.
• Return pork to skillet & add juice mixture.
• Bring to a boil and cook 1 minute, stirring constantly.
• Add noodles. Cook until heated through.

HOTSY TOTSY COUNTRY RIBS

Steps:

• Mix all the ingredients except the potatoes and ribs together.
• Place the potatoes in the crockpot.
• Top with the ribs.
• Pour in the chili mixture over the ribs & potatoes.
• Turn on low for 6- 7 hours.
• If you wish you may do this on High for an hour an 4-5 hours on low.
• Enjoy (I hope).

HOTSY PASTA

Steps:

• 1. Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
• 2. Place the paste in a saucepan along with the tomatoes, olives, capers, oregano, and red-pepper flakes. Bring to a boil, reduce heat and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes. Season with salt and pepper and stir in the parsley. (Makes about 4 cups of sauce.)
• 3. Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmesan!

GOULASH (MILD, HOT, SUPER HOT)

Steps:

• 1. In a large frying pan or skillet brown the ground meat. Drain and set aside.
• 2. In the same skillet add the diced tomatoes, tomato soup, onion, bell pepper, salt, pepper, garlic powder, paprika, and parsley flakes. Stir and heat for 5 minutes.
• 3. At the same time the ingredients in step 2 are cooking boil the macaroni until tender.
• 4. Drain the macaroni and add it to the skillet along with the browned meat. Bring to a simmer and cook for 10 minutes.
• 5. To make the Hot version of the Goulash just add the Hot Mexican chili powder, cayenne pepper, crushed red pepper, and Cajun foreplay spice rub to the ingredients at step 2.
• 6. To make the Super Hot "Death Goulash" add the Wango Tango Hot Habanero BBQ sauce, along with the ingredients in step 5, to the ingredients at step 2.
• 7. ENJOY!