Hotter N Heck Hot Sauce Recipes
HOTTER 'N' HECK HOT SAUCE
Easy to make...has a nice flavor to it... Not for the faint of heart... This sauce has been known to clear a stuffy nose...I think this might just be one of the "hottest sauce's " you have tried...I tweaked this receipe from Emeril...BAM!!
Provided by Red Hot Chili Peppe
Categories Sauces
Time 25m
Yield 5 5oz bottles
Number Of Ingredients 4
Steps:
- Remove stems from peppers.***
- Place peppers in a large pot cover with water and bring to a rolling boil.
- Remove from fire and let steam for 5 minutes.
- Drain peppers and place whole (DO NOT SEED, This adds more "heat" to the sauce) in a blender Add vinegar, salt and blackpepper corns.
- Cover and set blender to liquify speed for 2 minutes.
- If sauce is to thick add some more vinegar a little at a time.
- Place in 5oz sterile bottles and enjoy.
- Keep refrigerated for longer shelf life.
- *** Use rubber gloves when handling these babies...The oil from the peppers can iritate....Avoid touching eyes until you have washed hands a few times to remove pepper oils.
MASTER HOT SAUCE RECIPE
Provided by Mary Frances Heck
Categories Sauce Food Processor No-Cook Vegetarian Low Cal Backyard BBQ Vinegar Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-quart glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
- Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)
- Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.) DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.
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