Mild Tomato Hot Sauce Recipes

HOMEMADE HOT SAUCE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
• Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, 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. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.

MILD TOMATO SALSA

Steps:

• In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. , Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently., Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

MILD BUFFALO WING SAUCE

Steps:

• In a pan over low heat, melt the butter. You can allow it to brown slightly if you like, it's up to you (slightly browning it gives it a nice flavor), but be careful that it doesn't brown too much or burn.
• Add the remaining ingredients and whisk together well.
• Simmer for only 3-5 minutes, whisking occasionally - if you do it for longer then the garlic powder will begin to cook and the sauce will separate a bit. If you're going to use the sauce for cooking other ingredients in (such as pouring over wings and baking), that's fine because that's what will happen anyhow, but if you're going to use it for dipping then you'll probably not want to heat it for long. As with any non-commercial butter/hotsauce sauce, the butter *will* separate a bit, that's normal.
• Note: I plan to experiment with ways to keep the butter from separating from the sauce, so that I can make up batches and keep it in the refrigerator, so stay tuned!
• Re the ancho chile powder: ancho is pretty mild, and the main flavor point you're looking for is smokiness. If you don't have ancho chile powder, you shouldn't substitute it with cayenne or regular chile powder because it won't taste the same. Cayenne will add a lot of heat, as will regular chile powder, and there's plenty of heat already in the Frank's Hot Sauce. If you don't have ancho, you can try smoked spanish paprika. Or if you really feel up to experimentation, you can try a couple drops of Liquid Smoke and regular mild (not hot) paprika or a little chile powder, making sure that you taste it as they're added gradually to get the amount of heat and smokiness you prefer.

SWEET AND MILD COOKED TOMATO SALSA

Steps:

• Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

MILD TOMATO HOT SAUCE

Steps:

• Heat gas or charcoal grill. Place onion, bell pepper and garlic in grill basket (grill "wok"). Place basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, stirring vegetables occasionally, until tender.
• In blender, place remaining ingredients. Add grilled vegetables. Cover; blend on high speed until pureed.
• Transfer sauce to jars or resealable containers. Cover; refrigerate 8 hours or overnight to blend flavors.

HOMEMADE PIZZA WITH MILD TOMATO SAUCE

Steps:

• Preheat oven to 425F degrees.
• Put flour in large bowl with yeast, sugar, salt; stir together.
• Stir in vegetable oil and mix well.
• Add water to the flour mixture and beat vigorously 20 strokes; let rest 5 minutes.
• Divide dough into 2 parts; toss or roll to shape and place on a pizza pan.
• In a large saucepan combine tomato sauce, oregano, salt, garlic and pepper; bring to a low boil then simmer for about 10 minutes.
• Remove sauce from heat and stir in cream.
• Divide sauce between both pizzas to your own desired amounts.
• Sprinkle parmesan cheese over top and add other toppings BUT NOT mozzarella cheese.
• Bake pizza in hot 425F oven for about 15 minutes.
• Add mozzarella cheese and bake for 10 minutes longer.
• To Freeze: Make pizza as the above directions including baking. Once cooled wrap thickly in plastic wrap, then wrap in foil, seal tightly and I like to wrap once again in plastic wrap. Will last for 3 months in the freezer. To reheat; totally unwrap frozen pizza and put on a pizza pan with holes in it or directly on the rack of the oven (if you use direct racks place foil underneath to prevent overspills). Bake 425F for 10-15 minutes. If you have loads of toppings it could take another 5 minutes or so. Watch it after the 10-15 minutes.

NO-COOK FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.