hot SAUCE recipe? (chicken, sugar, ginger, beef)

[pugboy]

Does anyone have a good and hot hot sauce recipe? Not a salsa. Also, has anyone heard if you put any corn oil in the sauce? Thanks

[DontH8Me]

When sriracha can be purchased for around $2 for a 16 oz bottle?

What type of hot sauce are you thinking of? Something thick like the Asian chilis, or thinner like Tabasco?

[oregonwoodsmoke]

Just use an enchilada sauce recipe and up the hot pepper component. I don't use any oil in my enchilada saucce, but it is often done to heat some oil up and fry the dried red peppers before proceeding with the recipe. I use dried peppers for red sauce and fresh green peppers for green sauce.

If you want something like Tabasco, that is a fermented and aged sauce and it would be difficult to make at home.

[STT Resident]

Originally Posted by pugboy

Does anyone have a good and hot hot sauce recipe? Not a salsa. Also, has anyone heard if you put any corn oil in the sauce? Thanks

I make a hot sauce which is raved about by many and pretty simple. Warning - wear gloves!

Equal quantities of habaneros (red, yellow and green), jalapenos and serranos. Remove stems and process in food processor. Slowly add vinegar (I use apple cider). Using a large-mouthed funnel transfer to a plastic or glass bottle. You can use it right away but it ages very well and gets hotter in the process. No need to refrigerate.

Do be careful as the juices are lethal. You need to wash everything thoroughly in hot soapy water when you're done. If you get any of the juice on your bare hands do NOT touch your eyes and (gentlemen, please) thoroughly wash your hands before taking a pee otherwise you'll sorely regret it.

[Nerys52SoSilver]

the youtube channel CaribbeanPot has lots of hot sauce recipes see also his website CaribbeanPot.com*|*The Best Caribbean Recipes Online!
( I do not know how to post a video here)

[Nerys52SoSilver]

the youtube channel CaribbeanPot has lots of hot sauce recipes see also his website CaribbeanPot.com*|*The Best Caribbean Recipes Online!
( I do not know how to post a video here)

[Chimuelojones]

Ranchero sauce-
small onion
4 ripe tomatos
salt, blk ppr, garlic pdr/fresh
raw chile ppr or flake

in a pan saute sliced onion in oil until soft, add diced tomato, season, saute till veggies break down
add 1/2 cup water, reduce to disired thickness///depends if you are using over meat fish eggs

if you want you can blend chunky to smooth, and some vinegar to extend "shelf life" will last in fridge 1 wk.

Green sauce.
chop 1 med onion
1/4 lb. raw green chile serrano or jalepeno
2 garlic glove
salt to taste

put in a pot with water to cover veggies
simmer till veggies aqre tender
let cool, blender till smooth



raw green chile sauce
1/4 lb raw chile serrano or jalepeno

place in a blender
add 2 cups water
blend till smooth.
strain and use liquid heat.

raw chile petin
1 clove garlic salt

grind garlic, chile, salt in a molcjete[motar and pestal] add water[1/8 cup] spoon into mexican chicken and beef soups.



Red sauce
1 pkg of dried chile de arbor [chile from the tree/bush]
put dried chile into a pot add 2 cups water
simmer till chiles are rehydrated and water turns red.
add cool mix to blender
add 1/8 cup vinegar
blend

[MRBookworm]

Here's one I lifted from a HOT food lovers cookbook back in the 70's

I've made it a couple of times. It has a different flavor than most hot sauces

Penang Chili Sauce
1 cup peeled and chopped fresh ginger
1 cup chopped fresh hot red peppers - I used chili petins from my yard. Thai peppers would be a good alternative
1 cup white vinegar
1/2 cup white sugar
2 Tbs salt

Place all items in blender. Blend until smooth.

It gets better with age, so let it sit for a day or two before you use it. You can bottle it by using basic canning techniques.

If you want a thinner sauce, add water and vinegar 50/50 mix

[EugeneOnegin]

Salsa is just the Spanish word for sauce. Any sauce, not just the kind that Americans like to dip tortilla chips in.

Salsa brava:

Pour a fairly generous amount of oil in a pan, add 4 or 5 garlic cloves and cook on low-medium heat until they're a medium brown color on both sides and remove the garlic cloves. Add a small diced tomato and fry for a few minutes. Take a handful of deseeded dried peppers and tear them into small pieces and fry for a couple minutes until they're aromatic, being careful not to burn them. Add everything to a blender with some water, salt, and a little vinegar and puree. Often a little chicken bouillon is added as well.

For the peppers I like to use chile de arbol, pequin, japonese or chiltepin for a really spicy sauce. You have to be especially careful not to burn these because of their thin skin. For a milder sauce that's dark and smokey (and goes very well with beef or beans), I use pasilla or guajillo. Or puya (very similar to guajillo but hotter).

I make a sauce out of bhut jolokias, strawberries, lime juice, ginger, sugar, and vinegar that's really good on pizza and breakfast foods too. 4 or 5 bhut jolokias, a half a lb of strawberries, juice from 2 or 3 limes, a little vinegar, and sugar and salt to taste.

I love Nam Prik Pao as well, a type of Thai chili paste. I use Thai peppers, shallots, shrimp paste, fish sauce, garlic, lime juice, jaggery (palm sugar), and tamarind water (from soaking a ball of tamarind in water).

This recipe looks like a decent one: http://thaifood.about.com/od/thaisna...namprikpao.htm

[EugeneOnegin]

Originally Posted by DontH8Me

When sriracha can be purchased for around $2 for a 16 oz bottle?

I like sriracha but it's nowhere near as good as homemade sauces. And it's not good for every type of food. Sriracha on say, Mexican food is not good, even though it's made from jalapenos.