lopie6 asked:
I want something the consistency of Tobasco or Louisiana Hot sauce (but hotter).
I want something the consistency of Tobasco or Louisiana Hot sauce (but hotter).
Do you have or where can I find a good hot sauce recipe?
Hot Carribbean-Style Habanero Hot Sauce
Recipe By : Chile-Heads Recipe Collection
Serving Size : 1 Preparation Time :0:00
Categories : Fixed
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 whole habanero peppers — fresh hand picked
5 whole dried chipotle peppers
2 whole papayas — chopped
3 tablespoons onion — chopped
1/4 cup vinegar — (+)
2 tablespoons salt
1 tablespoon sugar
1 pinch cinnamon — (can omit if
— desired)
1 pinch garlic powder
1/4 cup mustard — (-)
Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid. Chop all
solids. Throw into blender with liquid ingredients. Liquify for a good, long
time … goal here is to do away with all chunks of anything. Note: I left
seeds and flesh of peppers intact. For a more mild sauce, you may want to
extract these Once mixture is very smooth, cook over very low heat for 30-60
minutes. Stir often. During this time, taste (as much as you are able to), and
add add’l amounts of desired ingredients until you acheive the taste you desire.
Goal is to come up with a sauce that is sweet at first taste, then leaves a
healthy amount of pain as the taste fades away. Remove from heat, cool 30-60
minutes. Strain mixture to extract liquid, leave behind seeds, pulp, etc. This
will take a while - be patient. Store extracted liquid in an air-tight
container, or in a sealed bottle. Time will increase heat and taste. Like many
cooks, I created this with no precise measurements … it was a total experiment
and actually turned out very well (though very painful).
by Christopher E. Eaves
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* Exported from MasterCook *
Tom’s Double Barrell Habanero Hot Sauces
Recipe By : Tom Greaves
Serving Size : 1 Preparation Time :0:00
Categories : Fixed
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 medium habaneros — stemmed and seeded
1/2 cup onions — chopped
2 cloves garlic — minced
1 tablespoon canola oil
1 cup carrots — chopped
1/2 cup vinegar
1/4 cup fresh lime juice
Saute the onion and garlic in the oil until soft. Add the carrots with a small
amount of water. Bring to a boil, reduce the heat, and simmer until the
carrots are soft. Place the chiles, vinegar and lime juice in a blender and
blend until peppers are finely minced. Add the onion, garlic and carrots and
puree the mixture until smooth. Return the mixture to the stove and simmer for
5 minutes. Strain the mixture into an empty hot sauce bottle. You get about 4
ounces. This is a fiery hot sauce that you need to use with care. Place the
ingredients that were strained out into a jar and refrigerate. It will have
the consistency of finely grated horseradish but the flavor of habanero fruit.
I love this on just about everything.
Hope you would like the followings!
Simple Hot Sauce
Ingredients:
4 Tbsp Butter, unsalted
1 tsp Cayenne Pepper
1 Tbsp Tabasco Sauce
1 tsp Black Pepper, ground
1 tsp White Pepper, ground
1 tsp Paprika
1/4 cup Onion, minced
3 Garlic cloves, in thin slices
1 Tbsp Pecans, chopped fine
Directions:
1) Melt butter in a cast-iron skillet, add onions, garlic, peppers, paprika and diced pecans. Cook over medium heat until onions are clear.
2) Add Tabasco sauce. Makes an excellent chunky hot sauce that can be served with blackened or cajun-style fish.
Habanero Chilli Hot Sauce
Ingredients:
15 habanero chillis - roughly chopped
1 ripe mango - peel, pit, mash
1 cup mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chilli powder
salt and pepper to taste (assuming surviving taste buds!)
Method:
Put all the ingredients together in the food processor and blend well, then funnel the sauce into an old pint liquor bottle, keep in refrigerator.
Note : Habaneros are at the top of the chilli pepper heat scale, so feel free to substitute other chilli peppers of your choice. Be careful not to rub your nose, eyes, or mouth or any other sensitive parts while workingﾊ with habaneros. You may need to wear rubber gloves while chopping and mixing these powerful little things.
Nam Phet -Thai hot sauce
Make as much or as little as you like: this is generally used as an additive in cooking, but some people like to pour it over omellettes or burgers…
Ingredients:
*7 parts red birdseye chilis
*2 parts ginger
*1 part garlic
*4 parts tamarind juice
*4 parts lime juice
*2 parts fish sauce
Method:
Process to a sauce consistency in a food processor or liquidiser/blender. Keeps 3-4 weeks in a refrigerator.
P.S. I like the Thai hot sauce so I put it here, hope you would try something oriental.
Enjoy the iced water that comfort your taste buds after your tasted these hot sauces.