Hot Sauce Recipes
Andrea Said:
Anyone know any recipes that would work well with hot sauce?We Answered:
Buffalo Style Chicken PizzaINGREDIENTS
3 skinless, boneless chicken breast halves - cooked and cubed
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (16 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Daisy Said:
Very Hot Hot Sauce Recipes?We Answered:
Hot Smoke Finishing Sauce Recipe ...1/4 cup olive oil
1 medium yellow onion, coarsely chopped
6 medium garlic cloves, minced
1 tablespoon brown sugar
1/3 cup maple syrup
1/4 cup bourbon
1 cup cider vinegar
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground thyme
1/2 teaspoon cinnamon
1 tablespoon coriander, ground
1 tablespoon unsweetened cocoa powder
8 medium chipotle peppers, dried or canned
1 fresh habanero pepper, stemmed
1 14 oz bottle ketchup
1 1/2 cups water
salt, to taste
Heat the oil in a large, heavy pot over medium heat and saute onion and garlic until soft.
Lower heat, add sugar, syrup, bourbon, vinegar, spices, and cocoa, and reduce for 5 to 10 minutes.
Cut the chiles in half and add to the pot, along with the ketchup, water and salt.
Cook slowly for 1 1/2 hours, covered, stirring occasionally and adding more water if the sauce becomes thicker than ketchup.
When sauce has cooled slightly, puree in the blender.
Refrigerated, the sauce will keep 2 to 3 weeks.
Katherine Said:
Hot Papya Sauce - recipes ideas anyone?We Answered:
FLAME ON!Papaya-Habanero Hot Sauce
Ingredients
1 ripe papaya, halved and pitted
2 habaneros or scotch bonnets,stemmed
1 sm yellow onion
1 c white distilled vinegar
1 clove garlic
1 piece fresh gingerroot (1-inch), peel & coarse chop
Instructions
Spoon out the papaya flesh, combine with the remaining ingredients in food processor, and puree. Pour the sauce into a nonreactive saucepan and heat until just boiling. Remove from the heat, let cool, Ya right
George Said:
Any good Hot Sauce recipes?We Answered:
Since I can never find fresh Ghost Peppers (a.k.a Bhut Jolokia), I've been using this recipe, which incorporates fresh chile peppers with dried Ghost Pepper. All my fiery food loving friends have asked for the recipe.I get my Ghost Peppers from www.JolokiaPepper.com They have the whole dried pods, the ground chili powder, and seeds to grow your own. I found this discount code 10OFF for 10% off your order.
Ghost Pepper 'n Garlic Hot Sauce
1 tsp. vegetable or olive oil
1/2 cup minced onion
10 fresh chile peppers, destemmed, sliced (I use habaneros)
6 cloves garlic, minced
2 cups water
1 Tbls. Bhut Jolokia chile pepper powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground cumin (optional)
1 cup white vinegar
~ In a nonreactive saucepan over medium-high heat, cook onion, fresh chiles, garlic in oil until onions are translucent, about 4 minutes.
~ Add remaining ingredients, except vinegar, to saucepan; reduce heat to medium-low; simmer for 20 minutes, stirring often.
~ Remove pan from heat and allow to cool to room temperature.
~ Pour saucepan contents into a blender or food processor; puree until smooth.
~ Add vinegar to mixture; blend until combined.
~ Pour mixture into a sterilized jar with a lid.
~ Will keep in the refrigerator for 1 year.
Frank Said:
Any Super-Hot Hot Sauce Recipes Out There???We Answered:
INGREDIENTS1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar
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DIRECTIONS
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
Willie Said:
hot sauce recipes?We Answered:
GARLIC LOVER'S HOT SAUCEPepper Mash Method 2 Tbs. Cayenne Mash
1 tsp. Garlic Powder
1 ea. Plum Tomato
1/4 cup Distilled White Vinegar
1 tsp. Black Cumin
1/2 tsp. Curry Powder
1 tsp. Allspice
1 Tbs. Sugar
1/2 tsp. Salt
Prepare tomato as described under Fresh Tomatoes. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions. ---- Fresh Pepper Method 6 ea. Cayenne Peppers
4 ea. Garlic Clove
1/4 cup Distilled White Vinegar
1 ea. Plum Tomato
1 tsp. Black Cumin
1/2 tsp. Curry Powder
1 tsp. Allspice
1 Tbs. Sugar
1/2 tsp. Salt
Seed and blanch peppers as described under Preparing Fresh Peppers. Prepare tomato as described under Fresh Tomatoes. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.
BERMUDA BURNER HOT SAUCE
Pepper Mash Method 3 tsp. Habanero Mash
1-1/2 tsp. Garlic Powder
1/4 cup Distilled White Vinegar
1/4 cup Diced Onion
1-1/2 tsp. Jamaican Jerk
1/2 tsp. Ginger
1 tsp. Allspice
1/2 cup Mango
1 Tbs. Molasses
1/2 tsp. Salt
Prepare fruit as described under Other Fresh Ingredients. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions. ------- Fresh Pepper Method 4 ea. Habanero Peppers
3 ea. Cloves of Garlic
1/4 cup Distilled White Vinegar
1/4 cup Diced Onion
1-1/2 tsp. Jamaican Jerk
1/2 tsp. Ginger
1 tsp. Allspice
1/2 cup Mango
1 Tbs. Molasses
1/2 tsp. Salt
Seed and blanch peppers as described under Preparing Fresh Peppers. Prepare fruit as described under Other Fresh Ingredients. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.
SOUTHWEST HOT SAUCE
Pepper Mash Method 2 Tbs. Jalapeno Mash
1 ea. Red Bell Pepper (roasted)
1/2 cup Distilled White Vinegar
1 ea. Garlic Clove
1-1/2 Tbs. Ancho Pepper
1-1/2 tsp. Curry Powder
1 tsp. Black Cumin
1/2 tsp. Salt
Roast and peel red pepper as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions. ------- Fresh Pepper Method 6 ea. Cayenne Peppers
1 ea. Red Bell Pepper (roasted)
1/2 cup Distilled White Vinegar
1 ea. Garlic Clove
1-1/2 Tbs. Ancho Pepper
1-1/2 tsp. Curry Powder
1 tsp. Black Cumin
1/2 tsp. Salt
Seed and blanch Cayenne peppers as described under Preparing Fresh Peppers. Roast and peel red pepper as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.
ROASTED JALAPENO HOT SAUCE
Pepper Mash Method 2 ea. Sweet Green Peppers (roasted)
3 tsp. Jalapeno Mash
1/4 cup Distilled White Vinegar
1 tsp. Chipolte Pepper (smoked Jalapeno)
2 ea. Garlic Clove
1/2 tsp. Curry Powder
1/2 tsp. Black Cumin
1/2 tsp. Salt
Roast and peel peppers as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions. ------- Fresh Pepper Method 2 ea. Sweet Green Peppers (roasted)
3 ea. Jalapeno Peppers (roasted)
1/4 cup Distilled White Vinegar
1 tsp. Chipolte Pepper (smoked Jalapeno)
2 ea. Garlic Clove
1/2 tsp. Curry Powder
1/2 tsp. Black Cumin
1/2 tsp. Salt
Roast and peel peppers as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.
SCARY HALLOWENO ORANGE HOT SAUCE
Pepper Mash Method 3 tsp. Habanero Mash
1 cup Orange peeled and seeded
1/4 cup Distilled White Vinegar
1 Tbs. Sugar
1 tsp. Lemon Juice
1/2 tsp. Black Cumin
1 tsp. Ginger
1 tsp. Salt
Prepare fruit as described under Other Fresh Ingredients. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions. ------- Fresh Pepper Method 3 ea. Habanero Peppers
1 cup Orange peeled and seeded
1/4 cup Distilled White Vinegar
1 Tbs. Sugar
1 tsp. Lemon Juice
1/2 tsp. Black Cumin
1 tsp. Ginger
1 tsp. Salt
Seed and blanch peppers as described under Preparing Fresh Peppers. Prepare fruit as described under Other Fresh Ingredients. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.
JUST THE PEPPERS HOT SAUCE
Pepper Mash Method 1 tsp. Habanero Mash
1 ea. Sweet Red Pepper
1 Tbs. Jalapeno Mash
1/4 cup Distilled White Vinegar
1 tsp. Sugar
1 tsp. Salt
Seed and blanch red pepper as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions. ------- Fresh Pepper Method 1 ea. Habanero Mash
1 ea. Sweet Red Pepper
2 ea. Jalapeno Peppers
1/4 cup Distilled White Vinegar
1 tsp. Sugar
1 tsp. Salt
Seed and blanch peppers as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions