Slims Hot Pepper Sauce Recipes

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SLIM'S HOT PEPPER SAUCE



Slim's Hot Pepper Sauce image

A simple recipe that is easily adjusted to suit your heat tolerance. The carrots are optional but when used give the sauce brilliant color and consistency. Excellent for Cayenne, Jalapeno, Habanero, Tabasco, orThai Chiles. Save your old hot sauce bottles and throw in the fridge to give away to your hot sauce loving friends! Should be stored in fridge.

Provided by Slim PA

Categories     Sauces

Time 1h5m

Yield 1 1/2 cups

Number Of Ingredients 8

3/4 cup chopped onion
2 minced garlic cloves
1 tablespoon vegetable oil
1 cup chopped carrot (optional)
10 -14 small fresh chilies, seeded and chopped (if using Habs 4-5)
1/2 cup white vinegar
1/4 cup lime juice (optional)
1/2 teaspoon salt (or to taste)

Steps:

  • In a sauce pan, saute the onion and garlic in the oil until soft. (if not using carrot, skip the next two steps).
  • Add the carrots, if using, with a small amount of water.
  • Bring to a boil, reduce the heat, and simmer until the carrots are soft.
  • Place the onion, garlic, and carrot (if using) mixture in a blender, add chiles, and puree until smooth (if needed add a small amount of water - should be smooth not runny).
  • Combine the puree, vinegar, lime juice (if using), and salt in a sauce pan and simmer until well combined.
  • Strain if desired and place in bottles and refrigerate.

Nutrition Facts : Calories 256.4, Fat 9.8, SaturatedFat 1.3, Sodium 803.2, Carbohydrate 38.5, Fiber 5.7, Sugar 19.1, Protein 7

HOT PEPPER SAUCE



Hot Pepper Sauce image

From Southern Living (Sept '08), a simple recipe to add some zing to black-eyed peas, collards, and just about anything fried (chicken, fish, green tomatoes, etc.) A traditional NC hot pepper sauce... posting the recipe so I can make some for my DIL who loves zippy stuff.

Provided by Impera_Magna

Categories     Sauces

Time 15m

Yield 14 ounces

Number Of Ingredients 4

1 cup red & green Thai red chili pepper
1 cup cider vinegar
1 teaspoon salt
1 teaspoon sugar

Steps:

  • Wearing rubber gloves, fill a 14oz glass jar with stemmed Thai chile peppers to within about an inch from the top.
  • In small saucepan, bring vinegar, salt, and sugar to a boil, stirring until salt and sugar are dissolved (about 2-3 mins).
  • Remove from heat and let stand for 5 minutes.
  • Pour hot mixture over peppers in jar.
  • Cover and chill 3 weeks.
  • NOTE: Chilling for three weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the zippier it gets!
  • NOTE #2: Wearing rubber gloves when working with hot peppers is a good idea!

HOMEMADE SPICY HOT SAUCE



Homemade Spicy Hot Sauce image

I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. -Carolyn Wheel, Fairfax, Vermont

Provided by Taste of Home

Time 55m

Yield 5 half-pints.

Number Of Ingredients 11

20 habanero peppers (4-1/2 ounces)
5 serrano peppers (2-1/2 ounces)
15 dried arbol chiles
2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
1 large sweet onion (15 ounces), cut into 8 wedges
8 garlic cloves, halved
1 cup water
3/4 cup white vinegar (minimum 5% acetic acid)
1/2 cup fresh lime juice
3 teaspoons salt
1 teaspoon coarsely ground pepper

Steps:

  • Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-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 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HOT PEPPER SAUCE - A TRINIDADIAN STAPLE



Hot Pepper Sauce - A Trinidadian Staple image

Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!

Provided by Trini

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 100

Number Of Ingredients 12

15 habanero peppers
1 small mango - peeled, seeded, and cut into chunks
1 onion, roughly chopped
3 green onions, roughly chopped
2 cloves garlic, roughly chopped
1 ½ cups distilled white vinegar
2 limes, juiced
2 tablespoons vegetable oil
4 tablespoons dry mustard powder
1 tablespoon salt
1 teaspoon curry powder
½ teaspoon grated lime zest

Steps:

  • Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

Nutrition Facts : Calories 7.1 calories, Carbohydrate 0.7 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.2 g, Sodium 70.1 mg, Sugar 0.4 g

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