There is a proliferation of hot sauce selection on the market. They range from mild to incredibly hot with an unbelievable range of ingredients. I use bottled hot sauce, (I especially love the Pepper Joe's varieties, jalapeno, habanero, butch T and ghost) but sometimes even better are the home-made sauces. It doesn't matter if you grow your own peppers or buy them at the supermarket, you can make your own personal blend of hot sauce. It's easy! And YOU control the heat level, the quality of the ingredients and the flavor. I like mine 100% natural and without preservatives.
Here are a couple of recipes to get you started. Follow them to a T or use them loosely as a guide, adding your own combination of flavor and HEAT.
Cut hot pepper in half and remove seeds. Drop in boiling water for 30 seconds to blanche. Squeeze juice from lime and combine hot peppers with all other ingredients in blender and chop. Then put on high speed to blend all ingredients together. Store in an old hot pepper sauce bottle or ketsup bottle and store in fridge. It's simple to make and 100% natural.
For a hotter gourmet type read on...
Cut habanero peppers in half and remove seeds. Drop in boiling water for 30 seconds to blanche.(handle with care) Remove peppers and put onion, carrots and garlic cloves into boiling water and cook until tender. Squeeze juice from lime and combine all ingredients and put in blender. First chop, then blend at high speed. done!
Just put in wide-mouth jar and store in fridge. Spoon out this hot sauce as needed. Delicious on cheesesteaks, hamburgers, pizza, or added to soups, chili, tomato sauce. Also can scrub garage floors. Yield 2.5 cups.
In a food processor chop up the Ghost Peppers, onion, garlic and carrots. Add salt and white pepper to taste (a tsp. of turmeric if you'd like as an additional preservative).
Add in 1/3 water and 2/3 Apple cider vinegar...to your consistency liking. This makes a thicker Hot Sauce that you can 'spoon' out.
The carrots, garlic and onion take a LITTLE of the edge off of the Ghost Peppers.
But CAUTION....this is a VERY Hot Sauce.
This one is "real" zesty, and not for the weak at heart:
I start off with about 20 quarts of Habaneros I personally use Red Savinas, Caribbean Reds, and Goldens.
Pull out the old vegetable juicer, and wait for a nice day. If you want to keep your marriage together do not do this inside!
Go outside on a slightly breezy day...use caution (gloves, goggles, etc. whatever you feel necessary) as this stuff can cause some redness, pain, and intense warmth in many places. Wash and de-stem. I do not remove the seeds...juice the Habaneros.
Normally I get about 5-7 cups of juice. (If you have a food dehydrator...remove pulp/seeds...dry it...grind it up for your own Habanero powder.)
1. Pour Habanero juice in a medium sauce pan (10 qt)
2. Add the following:
3. Slow simmer (medium heat) until you reduce contents by about 1/2.
I use 4 & 8 oz jelly jars to can...follow hot water bath directions for acidic foods. For personal consumption it will keep in the fridge for a long time...mine never lasts long enough to spoil. Great on pizza, base sauce for wings, on popcorn, chips, adds a little zest to chile. Be creative...enjoy!
This sauce makes great wings and is good on anything! Enjoy!