Redhotpeppersauce Recipes

HOMEMADE HOT PEPPER SAUCE

Steps:

• Cut the green tops off all the peppers. Discard tops and set peppers aside.
• Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
• In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.
• Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.
• Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquidy (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.
• Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.
• Refrigerate in an airtight container for at least one week prior to using.

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

HOMEMADE RED HOT SAUCE

Steps:

• Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
• Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

ROASTED RED-PEPPER SAUCE

Steps:

• In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, until ready to serve.

HOT RED CHILE PEPPER SAUCE

Steps:

• Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
• Add dry mustard, salt, cloves and vinegar and combine.
• Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
• Pour into warm sterilized jars and seal.

RED PEPPER SAUCE

Steps:

• Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.

RED HOT PEPPER SAUCE

Steps:

• Wash and drain the vegetables.
• Seed and chop the peppers; core and chop the tomatoes.
• Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft.
• Press the mixture through a fine sieve.
• Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick.
• Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency.
• Discard the spice bag and seal, boiling-hot into hot jars.

RED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
• Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)