Hairball's
Jalapeno Poppers
1 can mild jalapenos [or
fresh which are 1000% better]
8 oz cream cheese
1/4 cup corn meal
2 cups biscuit mix
vegetable oil
Wash, core, and seed jalapenos. Fill with cream cheese. Mix the 2 cups of biscuit mix according to directions on the box for biscuits. Sprinkle surface with corn meal and roll dough to 1/4 inch thickness. Cut into strips and surround pepper, pinching closed. Deep fry the jalapeno poppers until golden brown. Drain on paper towels.
These jalapeno poppers are a great treat to serve at parties, sports gatherings, or just as an all around tasty snack.
Other options: skip
the breading and just core and seed, and then fill with a mix of cream
cheese and shrimp. Wrap
in aluminum foil and cook
on the BBQ! They come out awesome - also try different kinds of cream
cheese, and of
course a little hot sauce
in the mix doesn't hurt!
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Jalapeno
Jelly
1-1/2 cup seeded and chopped
jalapenos
2-1/2 cups seeded and chopped
red bell peppers
3 cups cider vinegar
13 cups sugar
12 ounces liquid pectin
green or yellow food coloring
Directions:
Combine jalapenos, peppers,
vinegar and sugar in a large pan. Bring to a boil and cook for 1 minute.
Reduce heat to low and cook 5 minutes. Remove from heat and add pectin.
Stir well. Mix in 2 - 3 drops of food coloring. Seal in sterile jars.
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Fresh
Cayenne Hot Sauce
Source: The Chile Pepper
Encyclopedia - Dave DeWitt (Morrow, 1999)
You probably don't age your cayenne peppers for three years. But it is possible to make your own hot sauce, if you have a supply of hot peppers. Be careful handling the peppers. Wear rubber gloves and don't touch your eyes, mouth or any other part of your face.
10 large fresh red cayenne
chiles
or other
favorite chile
2 cloves garlic, peeled
and halved
3/4 cup white vinegar
Salt
Cut stems off peppers and cut peppers in half lengthwise. Remove seeds and ribs. Preheat broiler. Place peppers, cut side down, on rack in broiler pan. Broil for about 5 minutes or until the skin blisters and blackens. Transfer peppers to a plastic bag for about 10 minutes. When cool, peel off skins.
Place chile pulp and garlic in a blender or food processor. With machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Cover and refrigerate. Will keep in the refrigerator for weeks.
Makes about 1 cup.
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Habanero
Pepper Hot Sauce
12 habanero peppers, stems
removed, finley chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/2 cup distilled vinegar
1/4 cup lime juice
Saute the onion and garlic
in oil until soft; add the carrots with a small amount of water. Bring
to a boil, reduce heat and simmer until carrots are soft. Place the mixture
and raw chiles into a blender and puree until smooth. Don't cook the peppers,
since cooking reduces flavor of the Habaneros. Combine the puree with vinegar
and lime juice, then simmer for 5 minutes and seal in sterilized bottles.
Heat index : 9 on a scale
of 1-10.
Yields 2 cups
B. Emert
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The
Sausage Beast
1 pound fresh pork sausage
[italian preferred]
1 red, yellow, orange or
green bell pepper
1 large onion
4 tablespoons hot sauce
of your choice
Directions:
Fry up the sausage and make
sure to crumble it very fine. Drain the grease [or not] and return
to frying pan. toss
in bell pepper sliced into long thin strips, and then toss in onion semi-finely
chopped. Cook until
peppers and onions aren't soft, but are thoroughly heated. drench
in
hot sauce and dig in!
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Super
BBQ Pork Roast
4 to 5 pound pork roast
1 fork
2 tablespoons Cavender's
greek seasoning
2 tablespoons chili powder
1/2 cup hot sauce
2 cups mesquite wood chips
Directions:
Go to your BBQ - put some
charcoal on the left side and start it - make sure it stays on the left!
Soak the woodchips in water
for 30 minutes. While chips are soaking and BBQ is getting goin,
take the pork roast and
the fork and puncture it all over. Next. combine all of the dry ingredients
listed above in a bowl and
mix thoroughly, then physically rub it onto all sides of the roast good
and hard - use some elbow
grease! Let it sit till the chips and BBQ are ready [BBQ is ready
when
it has a nice coating of
gray ash].
Now drain the excess water
off the woodchips. Make a little bowl for them to go into out of
tin foil.
Go to your BBQ and dump
the woodchips on the coals, and put the foil bowl on the other side [this
is going to act as a sort
of drip tray for the roast]. Put the roast right above it, close
the lid [make sure
the vents at the top are
open] and enjoy the nice smell wafting from the BBQ! What this does
is make
your BBQ a smoker - it will
smoke for around 15-20 minutes. As soon as you close the grill, start
a timer.
You'll want to flip the
roast over after an hour. After the first hour, flip it and put some of
the hot sauce on top.
Do the same after the second
hour. Around two and a half hours in, start watching this sucker
closely -
if it's not close to being
done or perhaps the coals have really died down, add some more coals -
a way
to have ready coals in a
sitch like this is to take a coffee can, poke a ton of holes in the bottom,
toss some
charcoal in, put fluid on
it and light it - takes roughly 1/3-1/2 the normal ready time. Anyways.
After 2 1/2 hours
keep an eye on it - it will
be done soon. A meat thermometer really helps in this situation -
160 degrees is
done for pork. Enjoy
- it's really good stuff!
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4 small to medium size onions
1 tablespoon cayenne powder
1 tablespoon chili powder
1 teaspoon Cavender's greek
seasoning
Vegetable oil
Directions:
Peel the outer layers off
of the onion. Now get 4 sheets of tin foil that will cover the onion
nicely.
Put an onion on each sheet.
Cover em in vegetable oil - easiest way is to massage it onto em
by hand. Then put
1/4 of each dry ingreadient on each onion and rub it in. Close the
foil around
the onions and put directly
on the coals on your BBQ! Should take roughly 15 minutes and they're
done - very good side dish
for pork roast, beef roast, steaks - you name it.
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Pork
Chops of the Volcano
4 Pork Chops
Biscuit mix
Cajun seasoning
Marinade:
Aloha Shoyu Soy Sauce
2 cups Water
3/4 Hot sauce - the stuff
from hotsaucehawaii.com works
great!
Directions:
Mix the marinade liquids
together and mix. Take each pork chops and tenderize THOROUGHLY
with a fork. Let the
chops sit for a couple hours - over night in the fridge is best.
Get a frying pan ready with
a little bit of oil. Now take biscuit mix and cajun seasoning and mix
thoroughly. Bread
the pork chops with an even coating of it. Fry until it gets a golden
brown to it.
Now, put them on a pie dish
or something like it, and bake in the oven at 350 until they're done.
They come out extremely
temder and moist. Thinly sliced leftovers make an excellent sandwich.
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Huge List of Hot Sauce Recipes
Tabasco Sauce
36 Tabasco peppers -- or
other long hot red peppers 1 garlic clove
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar
Add 1 cup water to the peppers
and garlic. Cook until tender, then press through fine sieve. Add other
ingredients. Simmer until blended. Pour into hot ball jars; seal at once.
The sauce may be thinned, as used, with either vinegar or salad oil.
*** This is from a very
old book. I know it would need to go into a water bath canner, probably
10 to 15 minutes.
From : The Ball Blue Book
Vol. X 1947 Shared By: Pat Stockett
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Keeping "Pace" with Picante Sauces
Although most commercial salsas and picante sauces are made from similar ingredients, their flavors differ because of spices, cooking techniques, and the proportion of ingredients. Perhaps this home-cooked version outdoes the original--you tell us. It is important to use only Mexican oregano, as Mediterranean oregano will make this taste like a pasta sauce.
6 to 8 ripe red tomatoes
(about 4 pounds), peeled, seeded, and chopped fine
2 onions, chopped
3 cloves garlic, minced
1 cup cider vinegar
2 teaspoons Mexican oregano
1 tablespoon tomato paste
Salt to taste
6 jalapeño chiles,
seeds and stems removed, chopped
In a large saucepan or Dutch oven, combine the tomatoes, onions, garlic, vinegar, oregano, and salt. Bring to a boil, reduce the heat and cook for 15 minutes on medium heat to thicken the sauce.
Add the jalapeños and continue cooking for 15 more minutes. Remove from the heat, cool to room temperature, and serve with chips.
Yield: About 4 cups
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Tabasco
1/2 gallon fresh, dead-ripe
tabasco chiles
1/2 c kosher salt
Mash peppers and put in
wide-mouthed, non-metalic container. Top
with salt and cover loosely
so fermenting gasses can escape. Put
in cool dark place for 6
months. Stir and strain through fine mesh
strainer, forcing pulp but
not skin and seeds, through. Return
seeds and skins to container
with water equal to half their volume.
Stir and strain again.
Put strained liquid into
clean container and allow to complete
fermentation with a loose
cap. In about two weeks, it is ready.
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Homemade Tabasco Sauce
12 large Tabasco chiles;
stemmed
1 clove garlic; peeled
1/2 c herbed chilli vinegar
1/2 ts salt
1/2 ts sugar
In a small, nonreactive saucepan,
boil the chillies and garlic in
the vinegar until tender.
Place in a blender with the salt and
sugar and puree. Run through
a metal sieve if necessary. Dilute
this paste with more vinegar
until it is the consistency of rich
cream. Pour into a nonreactive
saucepan, bring to a boil, then pour
into a hot, sterilized bottle
to within 1/2-inch of the rim and
run a sterilized knife around
the inside of the bottle to release
air bubbles. Wipe the rim
clean and seal with a scalded top. Store
in the refrigerator once
opened.
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Tabasco
Grind peppers. Add 1/2 cup
kosher salt per gallon of ground peppers
and allow to age 1 month
in glass or crockery jars. Add white wine
vinegar to taste and bottle.
Age before using to blend the flavors
together.
Nowadays they do it the same,
except that the salted mash goes
directly into oak barrels.
The mash is packed down and the top is
sealed with oak planks into
which holes have been drilled. Avery
Island (the "island" is
really a natural salt dome; originally all
salt used in production
came from natural salt digs in the area.
), where some of the peppers
are grown, is the production site.
The barrels are topped with
a thick layer of salt and allowed to
ferment. The salt layer
serves as a permeable barrier that allows
gases to escape but allows
no bacteria, fruit flies, etc. access
to the mash. McIlhenny allows
them to age three years in these
oak barrels. After aging,
the mash is pulled, checked for quality
and, if OK, it is blended
with white wine vinegar (they don't say
how much) and aged some
weeks more ('nother secret!). Finally,
the product is pulled, strained
and the liquid bottled.
Adapting this to your home:
Note: as you must pull the
liquid from the peppers, they must be
fresh, fleshy and of the
right state of ripeness. At Avery Island
they still use the original
"critique baton rouge", a red stick
tinted to the exact color
of the peppers to be harvested. Peppers
not matching the "critique"
are rejected. Old or overdried peppers
are the key to failure.
The ratio of mash to salt
seems to be about the same as for
sauerkraut. Grind peppers,
seeds and all, in a medium to fine
grind (K-5 cutters). Mix
with Kosher salt and put into crock.
Cover with saucer or other
to press the mash down, as in sauerkraut.
Liquid will form. Allow
to ferment until the mash stabilizes (stops
fermenting). Place the whole
thing in a larger, sterile crock and
add sterile white wine vinegar
to taste. Allow to meld another week
or so. Run the mash through
a chinoise, fine strainer, or, last
resort, throw it all into
a bowl lined with cheesecloth, fold the
cheesecloth up into a ball
(like making cottage cheese) and twist
& squeeze until the
juice is extracted. Adjust for taste with salt.
Bottle the juice and keep
in fridge. (Chemists [like me] can play
with sodium benzoate or
other preservatives like BHA. Organic
types can stick pins in
voodoo dolls made in our likenesses.)
Variables: Age of peppers.
Variety. Water content. Consistency
of ripeness.
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Farofa de Malagueta
(Brazilian Chile Condiment)
Farofas
are Brazilian condiments
made with manioc flour, which available in Latin markets.
They are commonly sprinkled
over the top of Brazilian meals such as Bifes (see recipe).
Farofieros, those cooks
who specialize in the preparation of farofas, have been know
to make eighty or more variations.
1/4 cup palm oil, or substitute
vegetable oil with 2 teaspoons paprika added
1 cup chopped onion
2 hard-boiled eggs, chopped
1 teaspoon minced fresh
or pickled malagueta chile, or substutute piquin (dry chiles
can be used if soaked in
water first)
2 cups manioc flour or dried
bread crumbs
Heat the palm oil in a frying
pan and fry the onions until golden brown. Add the hard
boiled eggs and saute the
mixture for 1 minute.
Next add the chiles and
and manioc flour stirring constantly until the mixture turns golden.
Yield: 3 cups
By Mats and Patricia Pettersson
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Molho Malagueta
(Malagueta Sauce)
Here is a basic Brazilian
hot sauce featuring the malaguetas. It is simple, powerful, and
can be added to any recipe
to spice it up.
Palm oil is traditionally
used in this recipe, but it is very high in fat.
1 cup fresh or dried malagueta
chiles, or substitute tabascos or piquins, stems removed,
left whole
1 wine bottle (750 ml.),
washed in boiling water and dried, with cork
1 cup vinegar
Olive oil to fill the bottle
Place the chiles in the wine
bottle, add the vinegar and olive oil, and stopper the bottle securely.
Place the bottle in the
refrigerator and let the chiles steep for at least 2 weeks, shaking the
bottle
whenever you think about
it.
Yield: 750 milliliters
Heat Scale: Hot
By Mats and Patricia Pettersson
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Piri Piri sauce by David Leite
3 to 6 Piri Piri chiles
2 gloves of garlic, minced
juice of 1 lemon
pinch of salt
1 cup of extra virgin olive
oil
Destem chiles. Throw everything
in a blender and puree.Pour into a glass jar
and let steep for at least
24 hours at room temperature.
Strain and return to jar. Sauce will keep for one month in the fridge.
Posted to C-H mailing list
by Miss Dewi
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Dave's Fresh Red Chile Sauce
This method of making chile
sauce differs from others using fresh New Mexican chiles because these
chiles aren't roasted and peeled
first. Because of the high
sugar content of fresh red chiles, this sauce is sweeter than most. Dave
(DeWitt) harvested some chiles from his garden
one late summer day, made
a batch of this sauce, and ate every drop as a soup! It makes a tasty enchilada
sauce, too.
1/4 cup vegetable oil
8 fresh red New Mexican
chiles, seeds and stems removed, chopped (or more, to taste)
1 large onion, chopped
3 cloves garlic
4 cups water
1/4 teaspoon ground cumin
1 tablespoon minced fresh
cilantro
1/2 teaspoon Mexican oregano
leaves
Salt to taste
Heat the oil in a large saucepan
and saute the chiles, onion, and garlic until the onion is soft, about
7 minutes.
Add the remaining ingredients,
bring to a boil, then reduce the heat and simmer for 1 hour, uncovered.
In a blender, puree the sauce in
batches and return it to
the saucepan. Cook until the sauce thickens to the desired consistency.
Add salt to taste.
Yield: About 3 cups
Heat Scale: Mild to Medium
http://www.fiery-foods.com/dave/quest.html
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W.C.'s Green Chile Sauce
This recipe dates to 1976,
when W.C. created it for his first restaurant, the
Morning Glory Cafe. It is
meatless and dairyless, but "designed for a
meat-eater's taste," according
to W.C. It is easily frozen or canned.
6 cups chopped hot New Mexican
green chile
1 clove garlic, minced
1 medium onion, coarsely
chopped
1/8 teaspoon ground coriander
1/2 tablespoon red chile
powder
1/2 teaspoon white pepper
1/2 teaspoon cumin powder
1 tablespoon salt
10 cups water
2 tablespoons cornstarch
1 1/2 cups water
In a large pan, combine the
green chile, garlic, onion, coriander, red chile powder,
white pepper, cumin, salt,
and water. Bring to a boil and boil, uncovered, for 1 hour.
In a small bowl, combine
the cornstarch and water and mix thoroughly. Add to the
chile mixture and cook until
the mixture clears, about 20 minutes.
Yield: About 12 cups
Heat Scale: Medium
http://www.fiery-foods.com/dave/firebowls.html
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Sammy Cat's Best Sauce
1 28oz. Tomato Puree
1 28oz. Can Good quality
Concetrated Crushed Tomatoes
1 Large White Onion (I find
them best in this)
5 Cloves garlic (Roughly
Chopped)
1 8oz. Can Tomato Sauce
(I like "Del Monte")
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Tsp Oregano
1/2 Tsp. Basil
1/4 Tsp. Whole Cumin Seeds
3 to 5 Jalapeno Peppers
Depending how hot they are
Roughly Chopped (de-Seeded
if required)
3 Tbsp GOOD!! quality Olive
Oil
Quality of Tomatoes and
Olive Oil will make a big difference!!!!
3 Bay Leaves
1-Heat Good size sauce pan
on High Heat until very Hot!
2-Quickly add Olive Oil
then chopped garlic, jalapenos, onion and saute.
3-Add salt, pepper, and
whole cumin seeds--leave flame on high saute until
onions are brown--not burnt!!!
4-Add Crushed Tomatoes,
Puree, and Tomato Sauce and a little water to get
excess out of cans.
5-Add Bay leaves, Oregano,
Basil, a little more black pepper.
6-Keep stirring constantly
and when sauce starts to bubble lower flame to
smallest flame possible(very
important!)
7-Cover and stir every 20
minutes for about 1hour and a half.
When done just try on plain pasta or rice. Doesn't get better than this !!!!!!!
"Thomas Marchese"
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Kochu Jang Hot Sauce
7 1/2 c Glutenous rice powder
5 1/2 c Chili powder
5 1/2 c Salt
4 c YEODKIREUM powder -
(dried barley sprout malt)
2 c MEJU powder (soy bean
malt)*
8 1/3 c Water
* NOTE: Available in Korean
markets. Consists of soy beans which are made
into dumplings, fermented,
dried, and then powdered.
In a bowl, combine YEODKIREUM
powder and water. Mix well, then strain off
liquid into a large pot.
Add glutenous rice powder to liquid and mix well.
Cook over low heat (113F,
45C). Remove from heat and allow to stand until
rice powder is dissolved.
Heat to boiling, then reduce heat and let cook for 30 minutes.
Transfer to a large bowl
to cool. When completely cool, stir in MEJU and
chili powder and blend well.
Leave overnight.
The next day, mix in 4 cups
of the salt and transfer mixture to a large
container. Sprinkle remaining
salt over, then cover with loosely woven
cloth such as cheesecloth
or gauze. Leave in a sunny place to ferment,
stirring occasionally, for
one month.
ADDITIONAL NOTES: Use a large
container, as mixture rises as it ferments.
During fermentation, cover
container at night.
Adapted from a recipe in
"Quick & Easy Korean Cooking for Everyone" Typed
for you by Karen Mintzias
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Green Zebra Fusion Sauce
2 1/2# Green Zebra Tomatoes
1 cup white wine
2 cayenne chiles
1 Tablespoons garlic crushed
1 cup basil
1 stalk lemon grass
4 Magroot/Kaffir Lime leaves
Simmer for 45 minutes, stirring
upon occasion.
Puree and reheat.
I served it over gnocchi
and then I quick fried some Chile (Applewood Hab) +
bread crumb shrimp and placed
them on top. Oh and a couple of large scallops
breaded in the Italian bread
crumbs and Chile added to the presentation..
Mary-Anne
Shantihhh@aol.com
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Classic New Mexican Red Chile Sauce
This basic sauce can be used
in any recipe calling for a red sauce, either
traditional Mexican or New
Southwestern versions of beans, tacos, tamales
and enchiladas.
10 to 12 dried whole red
New Mexican chiles
1 large onion, chopped
3 cloves garlic, chopped
3 cups water
Place the chiles on a baking
pan and put them in a 250 degree F. oven for
about 10 to 15 minutes,
or until the chiles smell like they are toasted, taking
care not to let them burn.
Remove the stems and seeds and crumble them
into a saucepan.
Add the remaining ingredients,
bring to a boil, reduce the heat and simmer
for 20 to 30 minutes. Puree
the mixture in a blender until smooth and strain
if necessary. If the sauce
is too thin, place it back on the stove and simmer
until it is reduced to the
desired consistency.
Yield: 2 to 2 ½ cups
Heat Scale: Medium
Variations: Spices such
as cumin, coriander, and Mexican oregano may be
added to taste. Some versions
of this sauce call for the onion and garlic to be
sautéed in lard,
or vegetable oil these days, before the chiles and water are added.
Pepper Profile: New Mexican
Varieties
by Dave DeWitt
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Blaise’s Blazing Hot Chipotle Sauce
10 Smoke cured Habanero’s
6 Smoke cured Jalapeno's
1 Smoke cured Serrano
A 1/4oz pack of dried chiltepin's
1 Ancho
1 medium onion
1 Teaspoon of Balsamic vinegar
2 Teaspoons of Cumin seeds
2 Teaspoons of Sea Salt
½ Teaspoon of Black
ground Pepper
2 Thirds of a pint of Distilled
White Vinegar
Still Spring Water to adjust
consistency
"Blaise Lawrence"
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Chile Piquin Sauce
1 Oz. Dried chile piquin
1/4 tsp. cumin
1/4 cup oil
8 Oz. Tomato sauce
1/2 tsp. chopped, fresh
garlic
Instructions:
Heat oil until hot and remove
from heat.Pour the chiles into the oil
and fry for 2 minutes. Remove
chiles from oil and drain on a paper
towel. Put chiles, tomato
sauce, cumin, and garlic in a blender and
puree, adding salt to taste.
Created by Rebecca Donahue
rebeccad1@jps.net
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Kraft-Style Chili Sauce
1 peck ripe tomatoes : 8
quarts
6 green or red bell peppers
6 large white onions
2 cups brown sugar
3 cups cider vinegar
3 Tbsp coarse salt
1 Tbsp black pepper
1 Tbsp allspice
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp celery seed
optional ingredients:
1 Tbsp dried hot pepper
pods
2 Tbsp dry mustard
Wash, peel and quarter the
tomatoes.
Remove the seeds and membranes
from the peppers.
Peel the onions, quarter.
Put the peppers and onions
(and dried hot pepper pods if used) through
a food grinder or processor.
Combine all ingredients
and simmer slowly until very thick, about 3 hours.
Stir frequently so bottom
does not burn.
Add salt if needed. Put
sauce in small sterile jars. Seal and process 15
minutes in boiling water
bath. Store in a cool dark place.
Blue Heaven Restaurant http://www.blueheavenkw.com
rec.food.recipes
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Chickasaw 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 to 3 tsp cayenne
3 Tbsp dry mustard (or 1
Tbsp ginger)
up to 2 cup 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.
Posted to rec.food.recipes
by jeff l. wilcox
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CHILI SAUCE
2 1/2-inch cinnamon stick
3/4 tsp. whole clove
5 lb. tomatoes, peeled and
cut into chunks (10 c.)
1 1/2 cup finely chopped
celery
1 cup finely chopped onion
1 cup finely chopped pepper
1 1/2 cup cider vinegar
1 cup firmly packed brown
sugar
1/2 cup light corn syrup
3 tsp. salt
2 1/2 tsp. dry mustard
1/4 tsp. chili powder
Tie spices into cheesecloth
and set aside. In 5-quart
non-corrosive pot, place
tomatoes. Stir often, cook over
medium-high heat until tomatoes
are soft and almost completely
covered with liquid (about
20 minutes). Stir in celery, onion
and pepper. Bring to boil,
stir, boil gently about 7 1/2
minutes. Stir in vinegar,
sugar, corn syrup, salt, mustard and
spice bag. Bring to boil.
Stir often. Boil again 1 1/2
minutes. Stir in chili powder.
Stir often. Simmer 30 minutes
or until as thick as you
like. Remove bag. At once ladle into
clean hot 1/2-pint jars,
leaving 1/2-inch headspace. Process
15 minutes. Cool on wire
rack. Yields 4 to 5 (1/2 pint) jars.
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QUICK CHILI SAUCE
1 (32 to 34 oz.) can crushed
tomatoes
1 medium onion, chopped
1/4 cup chopped green pepper
1 clove garlic, minced or
pressed
1 small dried hot red pepper
1/4 cup brown sugar, packed
1/2 cup corn syrup (either
kind)
1/2 cup cider vinegar
1 Tbsp salt
1/2 tsp. pepper
1/2 tsp. each: cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. mustard seed
If tomatoes are not already
crushed, mash thoroughly.
Put in Dutch oven. Add onion,
green pepper and garlic. Remove
seeds from hot pepper; crumble
pepper and add to mixture. Add
brown sugar, corn syrup,
vinegar, salt, pepper and spices.
Bring to a boil. Boil rapidly,
stirring occasionally, for 30
minutes or until of desired
consistency.
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COUNTRY STYLE CHILI SAUCE
4 qt. peeled, cored and coarsely
chopped ripe tomatoes
1 qt. finely chopped, cored
and seeded sweet red peppers
2 long fresh hot green peppers,
seeded and minced
or substitute 1/8 tsp. cayenne
pepper
3 cup finely chopped onions
2 large ribs celery, chopped
2 large cloves garlic, minced
3 cup cider vinegar
1/4 cup firmly packed brown
sugar
1/3 cup granulated sugar
1/2 cup light or dark corn
syrup
2 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. mustard seed
Combine tomatoes, sweet red
pepper, onion, celery, hot
green pepper, garlic, vinegar,
salt, sugars and corn syrup in
large pot or kettle. Bring
to boiling; lower heat, simmer
uncovered, stirring occasionally,
1 hour. Stir in cloves,
cinnamon and mustard seed.
Cook 2 hours, stirring occasionally
or until sauce has thickened
considerably. (Mixture should be
thick enough to release
only a very little thin liquid when a
spoonful is place on a plate
and tilted.) Immediately ladle
sauce into clean, hot pint
canning jars, leaving a 1/2 inch
headspace. Wipe jar rims
and threads clean. Process in
boiling water bath 15 minutes.
Remove jars, tighten bands,
label and store in dark
cool place. Mellow this sauce about 1
month before using. Makes
6 to 7 pints.
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CHILI SAUCE
7 cup peeled, chopped, ripe
tomatoes (about 12 medium-sized)
3 large onions, chopped
3 large green peppers, chopped
1 Tbsp salt
1 cup sugar
1 cup light corn syrup
2 cup vinegar
2 tsp. whole cloves
2 tsp. whole allspice
1/2 tsp. crushed red pepper
(or 2 large chopped
jalapeno peppers)
3 sticks cinnamon, broken
Put spices in a bag or tea
egg. Bring mixture to a boil
in a large heavy pan. Push
spice bag into tomatoes. Cook on
medium heat for 1 hour.
Stir a little. Lift out large pieces
with a slotted spoon and
mix in a blender or by hand. Return
to pot and cook on low heat
until it is as thick as you like it
(1 to 2 hours). Makes 8
pints. Good with meat, fish, eggs,
potatoes or almost anything
else.
Optional Spices: 1 bay leaf,
1/2 teaspoon oregano and 1
chopped clove of garlic.
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CHILI SAUCE
When you are topping a hot
dog or hamburger with chili sauce,
it is vital that the consistency
be uniform - no meat chunks
allowed - and it is traditional
among the nations's hot dog
chefs that the beef be nearly
pulverized. If you cannot grind
your own, see if you can
have a butcher make an extra-fine grind for this recipe.
2 garlic cloves, minced
1/2 cup finely chopped onion
2 tablespoons vegetable
oil
1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon freshly ground
black pepper
1 tablespoon yellow mustard
1 tablespoon vinegar
1 teaspoon Worcestershire
sauce
1/2 teaspoon Tabasco, or
to taste
1/4 cup ketchup
1/2 to 1 cup tomato juice
In a large heavy skillet
cook garlic and onion in oil over moderate heat, stirring,
until onion is softened.
Add beef and cook, stirring
and breaking up any lumps with a fork, until cooked
through. Drain off any excess
fat if desired.
Add remaining ingredients,
adding just enough juice to create a spoonably loose
but not soupy mixture. Simmer
sauce, stirring occasionally, 10 minutes.
Gourmet
http://food.epicurious.com:80/run/recipe/view?id=13063
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FRUITED CHILI SAUCE
30 ripe tomatoes
6 pears, peeled and cored
6 peaches, peeled and pitted
6 large yellow onions, peeled
2 sweet red peppers, seeded
2 tablespoons salt
1 quart cider vinegar
4 cups sugar
2 ounces whole allspice
Cut out the stem end of the
tomatoes and peel. Cut fruits and vegetables into fine
dice and place in a large
preserving kettle. Add salt, vinegar, sugar and allspice
(tied in a cheesecloth bag).
Bring to a boil and cook uncovered over medium
heat, stirring occasionally,
for 1 1/2 to 2 hours, or until thick. Discard the spice
bag and ladle the sauce
into hot, sterilized jars. Cover and seal.
Makes 9 to 10 pints.
House & Garden
http://food.epicurious.com:80/run/recipe/view?id=102063
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Basic Red Sauce
Servings: 4
8 ea Ancho Chilies
3 1/2 c Warm Water
1/2 c Onion; Chopped
2 ea Garlic; Cloves, chopped
1/4 c Vegetable Oil
8 oz Tomato Sauce; 1 cn
1 T Oregano Leaves; Dried
1 T Cumin Seed
1 t Salt
Cover chiles with warm water.
Let stand until softened, about 30 minutes;
drain. Strain liquid; reserve.
Remove stems, seeds and membranes from
chilies. Cook and stir onion
and garlic in oil in a 2-quart saucepan
until onion is tender. Stir
in chilies, 2 cups of the reserved liquid and
the remaining ingredients.
Heat ot boiling, reduce heat. Simmer,
uncovered, 20 minutes; cool.
Pour into a food processor workbowl fitted
with steel blade or into
a blender container; cover and process until
smooth. Cover and refrigerate
up to 10 days.
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Roasted Tomato Sauce
1/2 c Onion; Chopped, 1 Medium
1/4 c Carrot; Finely Chopped
1 T Vegetable Oil
2 lb Tomatoes; Roasted &
Peeled
1 T Basil Leaves; Fresh,
Snipped
2 t Sugar
1/4 t Salt
1/4 t Ground Red Pepper
Cook onion and carrot in
oil over medium heat, stirring occasionally,
until tender. Cut tomatoes
into fourths; drain. Place onion, carrot,
tomatoes and remaining ingredients
in food processor workbowl fitted with
steel blade or in blender
container; cover and process until well blended.
Serve warm or cold.
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Casera Sauce
1 1/2 c Tomatoes; Finely
Chopped
1/2 c Onion; Chopped
1 ea Clove Garlic; Finely
Chopped
1 ea Jalapeno Chile; Canned,
*
1/2 t Jalepeno Chile Liquid
1 T Cilantro; Fresh,Snipped
Fine
1 T Lemon Juice
1/2 t Oregano Leaves; Dried
1 1/2 t Vegetable Oil
* Jalapeno Chile should be seeded and finely chopped.
Mix all ingredients in glass
or plastic bowl. Cover and refrigerate up to 7 days.
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Almond Red Sauce
1/2 c Slivered Almonds; Toasted
1 c Onion; Finely Chopped
1 ea Clove Garlic; Crushed
2 T Vegetable Oil
8 oz Tomato Sauce; 1 cn
2 t Paprika
1 t Red Chiles; Ground
1/4 t Red Pepper; Ground
Place almonds in food processor
workbowl fitted with steel blade or in
blender container; cover
and process until finely ground. Cook onion and
garlic in oil over medium
heat, stirring frequently, until onion is
tender. Stir in remaining
ingredients except almonds. Heat to boiling;
reduce heat. Simmer 1 minute
stirring constantly; stir in almonds. Serve
hot.
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Hot Chile Sauce
2 c Water
1 x Chilies; *
1/4 c Red Wine Vinegar
1 t Dry Mustard
1 ea Clove Garlic
1/4 c Olive Oil
* You should use 6 to 8 dried
Cascabel chilies in this recipe. If they
can't be found, then use
a 1/2 of a medium Ancho Chile. But the result
will not be as hot.
Heat water to boiling; stir
in chilies. Boil uncoverd 5 minutes; drain.
Remove stems. Place chilies,
vinegar, mustard and garlic in a blender
container; cover and blend
until the chilies are finely chopped.
Gradually pour in oil, blending
until smooth.
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Chipotle Sauce
2 ea Chipotle Chiles;
*
2 ea Bacon; Slices, Finely
Cut Up
1/4 c Onion; Finely Chopped,
1 Sm
3 c Tomatoes; Finely Chopped
1 c Beef Broth
1/4 c Carrot; Finely Chopped
1/4 c Celery; Finely Chopped
1/4 c Fresh Cilantro; Snipped
1/2 t Salt
1/4 t Pepper
* You can make this sauce
as hot as you want by adding up to a total of 4
dried Chipotle chiles.
Cover chilies with warm water.
Let stand until softened, about 1 hour.
Drain and finely chop. Cook
and stir bacon and onion in a 2-quart
saucepan until bacon is
crisp; stir in chilies and remaining ingredients.
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Basic Green Sauce
1 c Onions; Chopped, 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach; Chopped
1/2 lb Tomatillos; Coarsely
Chopped
4 oz Green Chiles; Chopped,
1 cn
2 ea Cloves Garlic; Crushed
1 T Oregano Leaves; Dried
1 c Chicken Broth
2 c Dairy Sour Cream
Cook and stir onions in oil
in a 3-quart saucepan until tender. Stir in
remaining ingredients except
broth and sour cream. Cover and cook over
medium heat for 5 minutes,
stirring occasionally. Place mixture in food
processor workbowl fitted
with steel blade or in a blender container;
cover and process until
smooth, about 1 minute. Return mixture to
saucepan; stir in broth.
Heat to boiling; reduce heat. Simmer uncovered
for 10 minutes. Stir in
sour cream. Cover and refrigerate any remaining
sauce.
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New Mexico Green Sauce
1 ea Onion; Large, Finely
Chopped
4 ea Poblano Chiles; *
1 ea Jalapeno Chile; **
1 ea Clove Garlic; Finely
Chopped
2 T Vegetable Oil
1/2 c Whipping Cream
1/4 t Salt
* Poblano chiles should be
roasted, peeled, seeded, and finely chopped.
There should be about 1/2
cup.
** Jalepeno Chile should
be seeded and finely chopped.
Cook onion, chilies, and
garlic in oil over medium heat, stirring
occasionally, until onion
is tender, about 8 minutes. Stir in whipping
cream and salt.
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Tomatillo Sauce
1/4 c Red Onion; chopped
1/4 c Fresh Cilantro; Snipped
1/4 t Salt
1/2 lb Tomatillos; Cut Into
Halves
2 ea Serrano Chiles; Canned
*
* Use 2 canned serrano chiles,
rinsed and seeded or 1 fresh serrano
chile, seeded.
Place all ingredients in
food processor workbowl fitted with steel blade
or in blender container,
cover, and process until well blended.
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Pumpkin Seed Sauce
1 c Pumpkin Seeds; Shelled
1/4 c Onion; Chopped, 1
sm
1 ea Bread; White, Slice
*
1 ea Clove Garlic; Crushed
2 T Vegetable Oil
2 T Green Chiles; Chopped,Canned
14 oz Chicken Broth; Canned
1/2 c Whipping Cream
1 x Dash Salt
* Slice of white bread should be torn into small pieces.
Cook pumpkin seeds, onion,
bread, and garlic in oil, stirring frequently,
until bread is golden brown.
Stir in chiles. Place mixture in food
processor workbowl fitted
with steel blad; cover and process until smooth.
Stir in broth, whipping
cream and salt.
Makes about 3 cups of sauce.
BLENDER METHOD:
Place pumpkin seed mixture
and about half the broth in blender container;
cover and blend until smooth.
Stir in remaining broth, the whipping cream
and salt.
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Red Pepper-Sour Cream Sauce
3 ea Red Bell Peppers; *
1 ea Red Jalapeno Pepper;
*
1/2 c Dairy Sour Cream
1 t Sugar
* Peppers should be roasted and peeled.
Place bell peppers and chile
in food processor workbowl fitted with steel
blade or in a blender container;
cover and process until well blended.
Stir in sour cream and sugar.
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Jalapeno Cream Sauce
1 ea Jalapeno Peppers; *
1 ea Clove Garlic; Finely
Chopped
2 t Vegetable Oil
1/8 t Salt
1 x Pepper; Dash Of
----------------------------QUICK
CREME FRAICHE----------------------------
1/3 c Whipping Cream
2/3 c Dairy Sour Cream
* Jalapeno peppers shoud
be seeded and finely chopped. You should use no
more than 2 depending on
how hot you want it.
Cook chile(s) and garlic
in oil over low heat, stirring frequently, until
tender, about 4 minutes.
Remove from heat; stir in remaining ingredients
including the creme fraiche.
Makes about 1 1/4 cups of sauce.
QUICK CREME FRAICHE:
Gradually stir whipping cream
into sour cream. Cover and refrigerate up
to 48 hours.
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Citrus Barbecue Sauce
1 ea Onion; Large, Finely
Chopped
1 T Ground Red Chiles
1/4 t Ground Red Pepper
1 ea Ancho Chile; *
1 T Vegetable Oil
1 c Orange Juice
1/2 c Lime Juice
2 T Sugar
2 T Lemon Juice
1 T Fresh Cilantro; Snipped
1 t Salt
* Ancho chile should be seeded and finely chopped.
Cook onion, ground red chiles,
red pepper and ancho chile in oil, stirring
frequently, until onion
is tender, about 5 minutes. Stir in remaining
ingredients. Heat to boiling,
reduce heat to low. Simmer uncovered,
about 10 minutes, stirring
occasionally.
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Spicy Texas Barbecue Sauce
1 c Catsup
1/2 c Brown Sugar; Firmly
Packed
1/4 c Lime Juice
2 T Ground Red Chiles; To
Taste
1 T Vegetable Oil
1 T Worcestershire Sauce
1 1/2 c Onion; Chopped,
3 Medium
2 ea Jalapeno Chiles; *
2 ea Cloves Garlic;Finely
Chopped
12 oz Tomato Paste; 1 cn
12 oz Beer; Any Brand
* Jalapeno chiles should be seeded and finely chopped.
Heat all ingredients to boiling
in a 2 quart saucepan; reduce heat to low.
Cover and simmer 1 hour;
stirring occasionally.
Makes about 5 cups of sauce.
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Chile de Arbol - Picante sauce
Recipe By :From Mexico courtesy
of Rick Bayless
Serving Size : 0 Preparation
Time :0:00
Categories :
Amount Measure Ingredient
-- Preparation Method
- -------- ------------
--------------------------------
60 chiles de arbol (dried)
1 1/2 tablespoons sesame
seeds
2 tablespoons shelled pumkin
seeds
1/4 teaspoon cumin seeds
4 large allspice berries
2 cloves
1 teaspoon dried oregano
1 teaspoon salt
2 cloves garlic, peeled,
chopped
3/4 cup cider vinegar
Stem the chiles, roll between
your fingers to loosen seeds. break in half,
remove seeds and place in
blender.
Toast Sesame seeds and Pumpkin
seeds separately and place in blender.
Pulverize all the ingredients
together until mixture is smooth and orange.
Strain thru medium sieve,
pressing and working solids to release there liquids.
add one cup water and place
in clean jar. Wait 24 hours for flavors to develop.
"Mario Subia"
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De Arbol Hot Sauce:
2 Cups De Arbol Chiles (I
used dried) stems removed
2 1/4 cups Water
3 TBS White Vinegar
3/4 tsp Kosher Salt
1 garlic clove.
Soak the chiles in hot water
for about 30 minutes.
(I usually soak them in
the blender and use a glass of water to weight them
down.
Add the rest of the ingredients
and blend.
This is fantastic on Beef.
"Robert Lusk"
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Tara's Jalapeno Sauce
1 1/2 - 2 lb green jalapenos
5 cups vinegar of your choice
1 cup water
3 tbsp salt
Stem and seed jalapenos. Cut crosswise into slices.
Put all ingredients into
a large non-reactive saucepan or stockpot over
medium-high heat. Bring
to boil, reduce heat to medium, simmer 20-30
minutes. Remove from heat
and steep until completely cool.
Drain jalapenos, reserving
liquid, and blend jalapenos in a blender or
food processor until smooth.
Strain jalapenos and liquid through a
fine-mesh sieve, return
to saucepan and bring to boil. Simmer, 10-30
minutes or until sauce reaches
required thickness. Pour into sterile
bottles and secure with
airtight lids. Let age for 2 weeks before using.
Refrigerate once opened.
Next time I make a batch
I'm going to reserve some of the liquid after
the blending process. This
should cut down on the thickening stage and
cooking time, and maybe
retain a bit more of the heat.
Tara Deen
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Szug (Yemenite 'pesto' / hot sauce)
Makes 32 servings
2 bunches cilantro
1 bunch parsley
4 to 5 cloves garlic, peeled
2 serrano or 4 Thai chile
peppers, stemmed
1/2 cup olive oil, plus
extra if needed
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground
pepper
1 1/2 teaspoons kosher salt
(or 1 teaspoon table salt)
Juice of 1/2 lemon
Cut and discard the visible, leafless stems from the cilantro and parsley.
Wash and pat dry. Place in
blender with the remaining ingredients. Blend at low speed,
stopping often to smash
down the ingredients until they amalgamate.
Turn up speed and blend thoroughly.
Place in a storage container, taste and adjust
salt, and top with a little
oil as you would pesto. Makes 1 pint. Lasts for a month if
stored in an airtight container.
From accessAtlanta.com
http://www.accessatlanta.com/ajc/epaper/editions/thursday/food_b3c4379c62d540260024.html
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Homemade "Tabasco" Sauce
Jean Andrews
12 Tabasco chiles, * I used
cayenne
1 clove garlic, peeled
1/2 cup herbed chili vinegar,
** I used apple cider
1/2 tsp salt
1/2 tsp sugar
In a small nonreactive saucepan
(I used Visions by Corningware), boil the
chiles and garlic in the
vinegar until tender. Place in a blender with the
salt and sugar and puree.
Run through a metal sieve if necessary. Dilute
this paste with more vinegar
until it is the consistency of rich cream. Pour
into a nonreactive saucepan,
bring to a boil, then pour into a hot,
sterilized bottle to within
1/2 inch of the rim and run a sterlizied knife
around the inside of the
bottle to release air bubbles. Wipe the rim clean
and seal with a scalded
top. Store in the refrigerator after opening.
From: Red Hot Peppers by
Jean Andrews
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Homemade Tabasco Style Sauce
Because the chiles are not
aged in oak barrels for three years, this will be only a
rough approximation of the
famous McIlhennyproduct. You will have to grow
your own tabascos or substitute
dried ones that have been rehydrated. Other small,
hot, fresh red chiles can
also be substituted for the tabascos.
1 pound fresh red tabasco
chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
Combine the chiles and the
vinegar in a saucepan and heat. Stir in the salt and
simmer for 5 minutes. Remove
from the heat, cool, and place in a blender.
Puree until smooth and place
in a glass jar. Allow to steep for 2 weeks in the
refrigerator.
Remove, strain the sauce,
and adjust the consistency by adding more vinegar
if necessary.
Yield: 2 cups
Heat Scale: Hot
Note: This recipe requires
advance preparation.
By Dave DeWitt and Chuck
Evans from http://www.fiery-foods.com/dave/hotsauce.html
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Hotter Than Heinz" Ketchup
With salsa overtaking ketchup
in sales volume in 1992, it made sense that the ketchup
makers would fight back.
There are several dozen brands of hot and spicy ketchup
on the market these days,
and more to come.
6 pounds ripe tomatoes, chopped
1 small purple onion, peeled
and chopped
2 teaspoons dried Italian
parsley
1 1/2 cups malt vinegar
1/2 cup plus 2 tablespoons
packed brown sugar
3/4 teaspoon salt
Dash of white pepper
1/2 teaspoon habanero powder
(or more to taste)
1 cinnamon stick, halved
1/2 whole nutmeg, tapped
carefully with a hammer to split
1/2 teaspoon mustard seeds
1 teaspoon fennel seeds
Place the tomatoes, onion,
and parsley in a 4 to 5 quart heavy pot. Bring the ingredients
to a boil over high heat,
reduce the heat to medium, and cook until the tomatoes are
softened, about 20 to 25
minutes.
Press the tomato mixture
through a fine sieve, pressing hard on the solids with the
back of a broad wooden spoon
to release the puree. Return the puree to the pot and
discard the solids.
Add the vinegar, sugar,
salt, white pepper, and the powdered habanero chile to the
puree. Tie the remaining
ingredients in several layers of cheesecloth, and add them
to the pot. Bring the mixture
to a boil over high heat, reduce the heat to medium,
and cook 2 to 2 1/2 hours,
uncovered. As it cooks, periodically remove the froth
that rises and stir down
the sides. When the mixture is very thick, remove the tied
spices. Ladle the ketchup
into a jar. Allow it to cool, and refrigerate.
It keeps indefinitely.
Yield: 2 1/2 cups
Heat Scale: Medium
By Dave DeWitt and Chuck
Evans from http://www.fiery-foods.com/dave/hotsauce.html
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Caribbean Sun-of-a Beach Hot Pepper Sauce
If there were a typical eastern
Caribbean hot sauce, this might be it. It has hints of
Trinidad, Barbados, and
even Grenada. To be perfectly authentic, you should buy
or grow the red habaneros
so popular in that part of the Caribbean, called Congo or
bonney peppers.
1/2 pound red habanero chiles,
seeds and stems removed
1 white onion, chopped
2 cloves garlic, chopped
1/2 cup cider vinegar
1/2 cup lime juice (or lemon
juice)
2 tablespoons water
1 medium papaya, boiled
until tender, peeled, seeded, and finely chopped
1 tomato, finely chopped
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon ground nutmeg
2 tablespoons dry mustard
1/2 teaspoon turmeric
Combine the chiles, onion,
garlic, papaya, and tomato in a food processor and puree
(you may have to do this
in batches). Remove to a shallow bowl.
Combine the vinegar, lime
juice, and water in a saucepan and heat until it reaches a
slight boil, then sprinkle
the thyme, basil, nutmeg, mustard, and turmeric. Pour this
hot, spiced mixture over
the reserved puree and mix thoroughly. It will last up to eight
weeks in the refrigerator.
Yield: 3 to 4 cups
Heat Scale: Hot
By Dave DeWitt and Chuck
Evans from http://www.fiery-foods.com/dave/hotsauce.html
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Chuck's Chipotle Sauce
This chipotle sauce is a
version of coauthor Chuck's best-selling brown hot sauce,
Smokey Chipotle® Hot
Sauce, manufactured by Sauces & Salsas, Ltd. under the
Montezuma® brand. A
tasty way to reconstitute dried chipotle chiles is to place
them in a bowl and cover
them with cider vinegar. After several days, the chiles
will be reconstituted and
will be plump.
12 dried chipotle chiles,
stems removed, reconstituted as above or soaked in hot water for 1 hour
1 medium white onion, sliced
3 cloves garlic, sliced
3 cups water
1/4 cup cider vinegar
1/4 cup tomato sauce
Salt to taste
2 cups white distilled vinegar
(more or less, depending
on the thickness of the sauce you desire)
Combine all the ingredients
except the 2 cups of distilled vinegar in a saucepan,
cover, and simmer over low
heat until the sauce is reduced to about 1 1/2 cups.
Puree the mixture in a food
processor or a blender until a paste-like, seeded
mixture is achieved.
Combine the paste and the
vinegar in a bowl and stir well. Strain through a sieve
to remove the seeds and
discard the solids.
Yield: 3 to 4 cups
By Dave DeWitt and Chuck
Evans from http://www.fiery-foods.com/dave/hotsauce.html
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Transplanted Sriracha Sauce
A table condiment to similar
to ketchup--but much more pungent--sriracha sauce is
named after a seaside town
in Thailand. Increasingly popular, this sauce is found on
the tables of Thai and Vietnamese
restaurants all over North America. Fresh red
chiles are the key to the
flavor of this recipe.
1 pound fresh red serrano,
cayenne, Thai, or chile de arbol chiles, stems removed
2 1/2 cups rice vinegar
(substitute white distilled vinegar)
1/4 cup sugar
1 tablespoon salt
Remove the stems from the
chiles. Place the chiles and vinegar in a saucepan and
heat to boiling. Turn off
the heat and add the sugar and salt and stir until dissolved.
Place the saucepan contents
in a food processor or blender and puree until a smooth
thin-paste consistency.
Add additional rice vinegar if the mixture is too thick. Allow
the mixture to steep for
several hours, place in glass containers, and refrigerate. The
consistency should be slightly
thinner than ketchup.
Optional: Strain the sauce
through sieve and discard the solids for a smooth, seedless
consistency.
Yield: 3 to 4 cups
Heat Scale: Hot
By Dave DeWitt and Chuck
Evans from http://www.fiery-foods.com/dave/hotsauce.html
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Here's a great sauce recipe that I got from a Cajun cyber-friend that calls for fresh rosemary:
8 oz red plum jam
1 fresh habanero (fine chopped)
3 cloves garlic (grated)
The leaves (needles) from
3 rosemary stems (fine chopped)
Dash of fresh ground black
pepper
1 tbs red wine
Used for a marinade and a sauce when roasting a pork loin, fowl, etc. The jam & rosemary really complement hot peppers.
I put everything whole in a blender and puree to save time. Works great.
Very simple to make & much better than it might sound. The amount and type of hot pepper used is variable of course. I used orange habs for my first try & plan to make some tomorrow with rocotos.
JohnT
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Spicy Tomato Sauce
Yields: 5 pints
Ingredients:
72 mini red tomatoes (Juliet)
8 cups chopped
36 mini orange tomatoes
(Mini Orange) 4 cups chopped
4 ½ teaspoons salt
18 dried Tabasco peppers
with seeds
18 dried Ammazo peppers
with seeds (small cherry type
medium hot pepper)
Directions:
Wash the tomatoes and chop
off the stems
Cut the tomatoes in half
(There should be about 12 cups of chopped tomatoes)
Process the tomatoes and
peppers in a blender
Strain the mixture in small
batches to remove the seeds and whats left of the tomato skins
Boil about 10 minutes
Add the salt
Freeze in canning jars
INNER BEAUTY HOT SAUCE
Long ago I received a jar
of "Inner Beauty Hot Sauce"
and have been playing with
the ingredients list ever since.
My latest rendition is damn
close to the original and
has pleased the many chileheads
in my life.
I have adjusted the heat
in different batches for my
more fragile loved ones.
A West Indies secret.....
10-14 fresh habenaro chiles
- chopped up fine(processor?)
1 large or 2 small ripe
mango - peeled and mashed
1 cup cheap yellow prepared
mustard (*see note)
1/4 cup packed brown sugar
1/4 cup apple cider vinegar
1 TBS curry powder
1 TBS ground cumin
1 TBS chili powder
salt & freshly ground
pepper to taste
Cook over low heat until
desired consistency.
(at least an hour for the
flavors to blend)
This will keep in the fridge
forever.
I usually quadruple(sp?)the
recipe and process
jars of it for gifts at
Christmas.
Take all pepper precautions!
*I was reluctant to use
or even buy French's mustard
but I must admit it IS the
recipe. (mustard snob!)
I have substituted peaches
for mangoes - have fun.
My hottest homegrowns are
Thai Dragon and it was
brutal - I mean beautiful.
Great on pork, chicken,
seafood, eggs, a spoon.....