Hot sauce recipes sought. All kinds. That is all. Thank you.
April 20, 2012 7:11 AM Subscribe
Hot sauce recipes sought. All kinds. That is all. Thank you.
Sriracha
Our Cock Sauce
Golden God Hot Sauce
Paupered Chef Hot Sauce
posted by zamboni at 7:22 AM on April 20, 2012
Our Cock Sauce
Golden God Hot Sauce
Paupered Chef Hot Sauce
posted by zamboni at 7:22 AM on April 20, 2012
I'm sorry this is a dumb question, but you mean recipes for hot sauce and not recipes that use hot sauce, right? Here's an answer to both:
Homemade Frank's Red Hot. This is the stuff commonly used on wings, but I like to add a tablespoon to chocolate brownies.
posted by troika at 7:28 AM on April 20, 2012 [1 favorite]
Homemade Frank's Red Hot. This is the stuff commonly used on wings, but I like to add a tablespoon to chocolate brownies.
posted by troika at 7:28 AM on April 20, 2012 [1 favorite]
Captain Thom's Dia de los Muertos. Not just hot, but very flavorful and tasty. Most mainstream hot sauces taste like vinegar + pain to me, but Dia de los Muertos is delicious.
posted by apparently at 7:36 AM on April 20, 2012 [1 favorite]
posted by apparently at 7:36 AM on April 20, 2012 [1 favorite]
We've had good threads about this in the past. I generally make some variant of vinegar + chili pepper + fruit.
posted by judith at 8:13 AM on April 20, 2012
posted by judith at 8:13 AM on April 20, 2012
I am a huge fan of
-Handful of cherry tomatoes
-Dollop of chili paste (Asian-style)
-Clove of garlic
-Obliterate with immersion blender
So good!
posted by Ignatius J. Reilly at 8:22 AM on April 20, 2012
-Handful of cherry tomatoes
-Dollop of chili paste (Asian-style)
-Clove of garlic
-Obliterate with immersion blender
So good!
posted by Ignatius J. Reilly at 8:22 AM on April 20, 2012
WHOOOOO BOY.
Fancy hot sauces are never required in my mind, because I only seem to get requests from people for my most basic hot sauce, which is
Habaneros
White vinegar to flavor
Cut the green stems off the Habaneros, but leave everything else including the seeds.
Put Habaneros and vinegar in a blender, but don't overdo the vinegar
Puree outside, otherwise you will release the equivalent of police pepper spray in your kitchen.
Strain out all the remaining solids.
Bottle the results.
This hot sauce is hot, but doesn't linger. That's what makes it so popular with my friends, it brings the pain but the heat dissipates quickly. I make all these damn fancy hot sauces, following recipes and flavor suggestions but nothing gets the compliments like this most simple concoction.
(When you store this hot sauce in the fridge, it will separate and that may cause some people to think the hot sauce is bad. It’s not; it is just pure Habanero and vinegar.)
posted by lstanley at 8:28 AM on April 20, 2012 [2 favorites]
Fancy hot sauces are never required in my mind, because I only seem to get requests from people for my most basic hot sauce, which is
Habaneros
White vinegar to flavor
Cut the green stems off the Habaneros, but leave everything else including the seeds.
Put Habaneros and vinegar in a blender, but don't overdo the vinegar
Puree outside, otherwise you will release the equivalent of police pepper spray in your kitchen.
Strain out all the remaining solids.
Bottle the results.
This hot sauce is hot, but doesn't linger. That's what makes it so popular with my friends, it brings the pain but the heat dissipates quickly. I make all these damn fancy hot sauces, following recipes and flavor suggestions but nothing gets the compliments like this most simple concoction.
(When you store this hot sauce in the fridge, it will separate and that may cause some people to think the hot sauce is bad. It’s not; it is just pure Habanero and vinegar.)
posted by lstanley at 8:28 AM on April 20, 2012 [2 favorites]
I've given this table salsa recipe out around here before:
1 can peeled tomatoes
1 tbsp dried mexican oregano
1 tsp salt
3-4 cloves garlic
4-11 chiles tepin
Blend well. Serve over a burrito or with tortilla chips.
posted by carsonb at 11:00 AM on April 20, 2012
1 can peeled tomatoes
1 tbsp dried mexican oregano
1 tsp salt
3-4 cloves garlic
4-11 chiles tepin
Blend well. Serve over a burrito or with tortilla chips.
posted by carsonb at 11:00 AM on April 20, 2012
Best answer: Originally posted here.
1. Get a bunch of really hot peppers. I used bhut jolokias, serranos, habaneros, carribean reds, scotch bonnets, and tabascos. Also, get a pair of rubber gloves, safety goggles and a respirator.
2. Put whole peppers (minus stems) into a food processor and run it until you have paste. This is where the respirator comes in.
3. Carefully transfer paste (seeds, pith, peppers and all) into a large jar. I used a pickle jar.
4. Add a couple of cloves of garlic, sliced.
5. Fill the jar the rest of the way with the highest proof grain alcohol you can find. (I used Everclear, 180 proof). Put the lid on tightly.
6. Let it sit in a cool dark place for at least two months.
7. Very, very carefully filter out the pulp and seeds using cheesecloth or coffee filters in a funnel. If you're feeling particularly brave/foolish, squeeze the pulp to extract more juice. Wear gloves and safety glasses. Put the red extract back into the jar.
8. Open the lid a little, just enough to let the ethanol evaporate out but not so much that things can crawl in. You may want to cover it with cheesecloth or linen.
9. Let evaporation do its job. I waited until it was down to about 1/4th its original volume, which took about three weeks.
10. Sample carefully. I recommend starting by dipping a toothpick in and tasting just the tiniest drop. The oils will separate over time, so shake the bottle before applying to food. Save for the person in your life (you know the one) who always says "I love spicy food". Use with caution! Not suitable for the very young, infirm, or those with heart conditions. Avoid contact with skin, eyes and mucous membranes.
posted by leapfrog at 11:35 AM on April 20, 2012 [2 favorites]
1. Get a bunch of really hot peppers. I used bhut jolokias, serranos, habaneros, carribean reds, scotch bonnets, and tabascos. Also, get a pair of rubber gloves, safety goggles and a respirator.
2. Put whole peppers (minus stems) into a food processor and run it until you have paste. This is where the respirator comes in.
3. Carefully transfer paste (seeds, pith, peppers and all) into a large jar. I used a pickle jar.
4. Add a couple of cloves of garlic, sliced.
5. Fill the jar the rest of the way with the highest proof grain alcohol you can find. (I used Everclear, 180 proof). Put the lid on tightly.
6. Let it sit in a cool dark place for at least two months.
7. Very, very carefully filter out the pulp and seeds using cheesecloth or coffee filters in a funnel. If you're feeling particularly brave/foolish, squeeze the pulp to extract more juice. Wear gloves and safety glasses. Put the red extract back into the jar.
8. Open the lid a little, just enough to let the ethanol evaporate out but not so much that things can crawl in. You may want to cover it with cheesecloth or linen.
9. Let evaporation do its job. I waited until it was down to about 1/4th its original volume, which took about three weeks.
10. Sample carefully. I recommend starting by dipping a toothpick in and tasting just the tiniest drop. The oils will separate over time, so shake the bottle before applying to food. Save for the person in your life (you know the one) who always says "I love spicy food". Use with caution! Not suitable for the very young, infirm, or those with heart conditions. Avoid contact with skin, eyes and mucous membranes.
posted by leapfrog at 11:35 AM on April 20, 2012 [2 favorites]
You really need to check out www.thehotpepper.com
I'm a member there - they have an entire forum devoted to hot sauce making.
posted by iftheaccidentwill at 5:37 PM on April 20, 2012
I'm a member there - they have an entire forum devoted to hot sauce making.
posted by iftheaccidentwill at 5:37 PM on April 20, 2012
- 1 cup ketchup*
- 1/2 cup water
- 1 onion, finely chopped
- 1 glove garlic, minced
- 2 tbsp, packed brown sugar
- 2 tbsp white vinegar
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp dry mustard
- 1 tsp cayenne pepper
- 1 tsp chili powder
Mix and simmer for 10 or 15 minutes.
* Yeah, yeah, I know. But the sauce is delicious. Really.
posted by sah at 6:04 AM on April 21, 2012
- 1/2 cup water
- 1 onion, finely chopped
- 1 glove garlic, minced
- 2 tbsp, packed brown sugar
- 2 tbsp white vinegar
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp dry mustard
- 1 tsp cayenne pepper
- 1 tsp chili powder
Mix and simmer for 10 or 15 minutes.
* Yeah, yeah, I know. But the sauce is delicious. Really.
posted by sah at 6:04 AM on April 21, 2012
The Times' garlicky red chili hot sauce is my go-to. It has some heat but not a ton, and it has a really nice, clean taste. (No fruit or other add-ins to much things up!) I like to drizzle hot sauce by the spoonful over my meal, so I prefer milder sauces to the ones you have to use one drop at a time. You could definitely just add more habañeros to up the heat of this one though.
posted by (Over) Thinking at 8:40 AM on April 21, 2012
posted by (Over) Thinking at 8:40 AM on April 21, 2012
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Fresh sriracha
posted by knile at 7:17 AM on April 20, 2012 [1 favorite]