Master Hot Sauce Recipes

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.

BEST HOT SAUCE

Best Hot Sauce image

If hot sauce is your thing, you will love, love, love this fresh tasty recipe. I first tried a version of this hot sauce in Cameroon, Africa. I couldn't get enough of it; no matter where you ate, there would be a small bowl of this divine sauce on the table, each unique to the person making it. Only recently have I actively searched out the recipe. I did not follow the recipe to a tee, but combined this recipe with another a close friend gave me. In the end, I can't argue the results!

Provided by Shilo

Categories Side Dish Sauces and Condiments Recipes

Time 30m

Yield 100

Number Of Ingredients 11

Ingredients

10 fresh hot chile peppers, stems removed
1 onion, coarsely chopped
¼ cup pitted fresh dates, or more to taste
¼ cup fresh basil leaves
¼ cup fresh parsley leaves
1 roma (plum) tomato, roughly chopped
2 tablespoons beef bouillon powder
4 garlic cloves
½ cup vegetable oil, or as needed
salt to taste
1 squeeze lemon juice

Steps:

Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.

Nutrition Facts : Calories 14 calories, Carbohydrate 1 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 28.5 mg, Sugar 0.3 g

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2012-06-07 Makes about 2 1/2 cups Servings. 1. pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and …
From bonappetit.com
4/5 (252)
Estimated Reading Time 50 secs
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Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. 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.)

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