From old_magic1@grandecom.net Thu Apr 7 15:55:09 2005 Date: Thu, 7 Apr 2005 12:58:05 +0000 (UTC) From: Old Magic1 Newsgroups: rec.food.recipes Subject: Bottled Hot Sauces (11) Collection Followup-To: rec.food.cooking, rec.food.recipes Habanero Pepper Sauce Bottled Hell Caribbean/Yucatan hot sauce Chiltepin House Sauce (Salsa Casera) Dan's Summer Sauce Death Wish Hot Sauce F-16 Afterburner Hot Sauce Mexican Hot Fruit Sauce Hawaiian Hot Sauce Tepin Hot Sauce Tunisian Harissa From: obxgeorge Need recipes to,make a hot sauce similar to the ones you can buy. I have Datril peppers that I would like to use. Habanero Pepper Sauce 12 Habanero chiles, stems removed, chopped 1/2 cup chopped onion 2 cloves garlic, minced 1 Tbsp vegetable oil 1/2 cup chopped carrots 1/2 cup distilled vinegar 1/4 cup lime juice Saute onion and garlic in oil until soft. Add carrots with a small amount of water. Bring to boil, reduce heat, and simmer until carrots are soft. Place mixture in blender with chiles, and puree until smooth. Combine puree with vinegar and lime juice; simmer 5 minutes to combine flavors. Put mixture into sterilized bottles and seal. Heat Scale: 9 Yield: 2 cups From: The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach. Bottled Hell 6 whole Mango peeled and seeded 7 whole Kiwi fruit peeled 7 whole Habanero chile pepper (fresh) stemmed and seeded 4 whole Lime, juice of 3 whole Lemon, juice of 4 tablespoons Orange juice, frozen concentrate 1/3 cup Vinegar, white 1 teaspoon Salt 2 cups Water In stock pot add Habaneros, water and salt. Slow boil for 15 minuets. then drain, saving 3/4 cup of water. Puree in blender the saved water and all ingredients except vinegar. Return to stock pot and simmer on medium low heat for 10 minutes, stirring constantly. Remove from heat and stir in vinegar till slightly cooled. Keeps in refrigerator 4 months or can and process. Refrigerate after opening. Serving Ideas: Sweetly Hot and Spicy ideal for chicken, pork or fish. From: Lindy Nearman Caribbean/Yucatan hot sauce 1 part chopped onion 1 part chopped tomato 1 part chopped Habanero peppers 1 part orange juice, or substitute a mix of 2/3 orange juice to 1/3 lime juice Salt to taste. Mix in bowl. Add enough juice to make it soupy. (Note: use equal measurements of the above; ie, 1/4 cup of each to make 1 cup) Chiltepin House Sauce (Salsa Casera) 2 cups Chiltepins 8 cloves garlic -- (8 to 10) 1 teaspoon salt 1 teaspoon Mexican oregano 1 teaspoon coriander seed 1 cup water 1 cup cider vinegar Combine all ingredients in a blender and puree on high speed for 3 to 4 minutes. Refrigerate for one day to blend the flavors. It keeps indefinitely in the refrigerator Note: Also called Chiltepin paste. Chiltepins are those exceedingly hot and tiny little peppers that look like small red berries. Makes 2 cups. From: Chile Pepper magazine Dan's Summer Sauce 1/2 medium-sized banana, sliced 1 1/2 large carrots, diced small 1 medium TX 1015 onion*, diced small 5 fresh picked orange habaneros, diced 10 fresh picked piquins, diced 5 fresh picked (smallish) cayennes, diced 1/2 fresh picked small green bell pepper, diced small 1 fresh picked hot banana pepper, diced 2 scallions (greens & all), sliced 5 small cloves garlic, minced 1 tsp. (approx.) Kosher salt Freshly ground black pepper (he used Tellicherry) to taste 1 Tbsp. Coleman's dry mustard Water for blending only (not too much, approx. 1/2 cup) 1 Tbsp. (or less) Peanut oil Saute onions and habs in small amount of peanut oil in non-stick pan till softened and dark brown in spots (try not to cough) and set aside. Put all other ingredients (except salt, pepper and mustard) in a blender and blend until it forms a slightly chunky puree (you want to have small bits of identifiable color left and some texture). Remove all except approx. 1/2 cup of this chunky puree to a separate bowl and set aside. Pour the sauteed onions and habs in the blender with the 1/2 cup puree and blend until smooth. Pour the reserved chunky puree into the same skillet used to saute the onions and habs (the clean up crew will appreciate this), add the smooth puree along with the salt, pepper, and mustard and reduce over low heat, simmering for approx. 10 minutes until desired thickness (10 minutes approx. thickness of Inner Beauty Sauce). Taste and re-season with salt and pepper as needed. Get a big spoon and eat it straight from the skillet . Also very good with pork, turkey and on toasted bagels with cream cheese. *Note: Texas 1015s are sweet yellow onions like Vidalias or Walla Wallas, sub whatever sweet ones you have. From: Deb deForest Death Wish Hot Sauce 15 habanero chiles -- stemmed 7 ounces A Taste of Thai Garlic Chili Pepper Sauce or other garlic-chile sauce 1/4 cup honey ("to deaden the pain momentarily") 3 medium garlic cloves -- minced Grind the habaneros (with seeds) in a food processor. Add other ingredients and puree. Serving Ideas : Use to marinate chicken wings. From: Ted Klamm F-16 Afterburner Hot Sauce 4 cup ketchup 1 1/2 cup molasses 1/4 cup vinegar 2 Tbsp Tabasco 3 Tbsp Worcestershire 1/4 cup lemon juice 1 cup chopped onion 3 cloves chopped garlic 1/4 cup brown sugar 1-3 tsp cayenne 3 Tbsp dry mustard (or 1 Tbsp ginger) 1-3 cups water Mix everything in a large, heavy saucepan. Add water as needed to create a sauce with a cream-like texture. Bring to a boil, stirring constantly. Reduce heat, partially cover and simmer VERY GENTLY for 1 hour. Stir frequently. Add water if it gets too thick. This sauce freezes well in mason jars. Use as a base flavoring for chili, sloppy joes, dip for wings or barbecue sauce. It is easily modified to accommodate individual heat preferences. This is something different to try. It is easy to prepare, and the simple ingredients are available in almost any city. Mexican Hot Fruit Sauce can be used on any meat, poultry, or fish. Large can of canned fruit with juice such as mango, peach, or especially pineapple. Small can of "Chile Chipotle" (smoked chilies from Mexico) Combine a small portion of the chile chipotle with the entire can of fruit with juice, and blend to form a thick sauce. Vary the amount of chile chipotle to taste. Use to baste while grilling, or add at the table. Can refrigerate leftover for several days. >From S.K.Boyd Hawaiian Hot Sauce habanero* chili peppers (Quantity: 10 {hot} to 100 {Very, Very, Very Hot!}) 4 cups (or more) chili peppers* (You can use any kind available like aji rojo, ancho, Anaheim, Bahamian, bell, Big Jim, Brazilian, cascabel, cayenne, chawa, cherry, chilaca, chiltepin, de agua, de arbol, Dutch, fiesta, fips, fire-cracker, guajillo jalapeno, Tabasco, serrano, scotch bonnets, macho, guero, huanchinango, Jamaican hot, Korean, malagueta, manzana, Mexi-bell, mirasol, New Mexican, pasilla, pepperoncini, pequin, Peruvian, pimento, poblano, rocotillo, sandia, santaka, Sweet Italian, tepin, Thai, yellow wax, etcetera! Add them! The more the better. The idea here is to make some HOT and delicious sauce.) 1 pineapple* 4 papayas (or mangos, or other tropical fruit)* 3 onions (large white or brown) 2 cups white vinegar (apple cider, or red wine vinegar okay) 2 cups filtered water 1 tablespoon Hawaiian salt (or Morton's, or sea salt from the sea) 5-6 full garlic heads (yes, 2-4 cups of fresh prepared garlic cloves) 1/4 to 1/2 cup local Hawaiian honey (or Honey Bee, what's available) Cooking: Remove the stems and place habaneros to the side in a separate bowl. Prepare all of the other ingredients placing them in a large stainless steel or glass cooking pot. Cook on medium heat ("5") for about 15-30 minutes (stirring occasionally) until mixture looks almost cooked. Add the habaneros, and continue cooking on low to medium heat trying to not have the habaneros change color too much (about 5 to 10 minutes). Allow to cool on stovetop. Blending: Use your regular kitchen blender to blend the mixture on the highest speed. Key: Count to 10 or 15 while blending each canister load until smooth but still a little chunky. Do not over blend! You will have to blend about 4-5 canister loads, a portion at a time, of course. Putting By: Place in glass jars with lids and a label. Keep refrigerated when not in use. This Hot Sauce! lasts six months or longer in the 'fridge. But it will disappear as it is truly ono-licious on everything like eggs, fish, beef, chicken, pork, sandwiches, salads, kimchee, potato salad, cole slaw, you name it. It's great to use as a condiment like mayonnaise, ketchup, or mustard on everything you grind! Tepin Hot Sauce 1 ounce Chili Tepins 1 teaspoon oregano 1 cup water, boiling 4 cloves garlic, or 1 teaspoon garlic powder 1 8 oz. can tomato sauce 1/3 cup oil 2 1/2 tablespoons flour Brown flour in oil. Set aside. Heat in a dry pan the chili tepins before putting them into the blender. In a blender, blend to pulverize chili tepin with water. If cloves of garlic are used ( which I recommend) add garlic and oregano to blender. Add all ingredients to browned flour and stir while bringing to boil. Keeps a long time. From: Dan McWilliams Tunisian Harissa 1 ounce dried hot Habanero peppers if you can't take the extra heat 2 ounces mildly hot dried Guajillo chili peppers 2 ounces mild dried Anaheim chili peppers 6 garlic cloves, peeled 2 tablespoons water 2 tablespoons extra virgin olive oil 1/2 teaspoon freshly ground caraway seeds 1/4 teaspoon freshly ground coriander seeds 1 1/2 teaspoons salt extra virgin olive oil for topping off Soak the peppers in tepid water to cover until softened, about 45 minutes to 1 hour . Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil. Variation: To make a hot Harissa, use 4 ounces dried guajillo chili peppers and 11/2 ounce dried de Arbol peppers. Note: To make salsa al-harissa, that is, Harissa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons Harissa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves. Makes 1 cup From: Mary-Anne -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/