Hotter N Heck Hot Sauce Recipes

HOTTER 'N' HECK HOT SAUCE

Hotter 'n' Heck Hot Sauce image

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

Ingredients

1 lb of ripe habanero pepper
1/2 cup white distilled vinegar
1/4 teaspoon salt
1 teaspoon freshly ground black peppercorns

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

Master Hot Sauce Recipe image

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

Ingredients

1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar

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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