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Making Hot Sauce

making hot sauce

Hot Sauce

2 cups assorted chiles, freshly picked, cleaned, and stemmed (mostly red, but you can mix a few greenies in for spice...experiment with what you like, but "fleshier" chiles make a smoother sauce. Also, leave the seeds intact )
1 ts kosher salt
1/2 onion, red or white
Juice of 1/2 lime or lemon
3 large cloves Garlic
1 Cup White Vinegar, heated to almost boiling (turn your range hood on for this one...fumes are pretty strong. I usually use the microwave for about 2 careful though as vinegar boils sooner than water.)
Freshly ground black pepper

Put it all in a blender and puree until smooth may need to scrape it down a couple times. TIP: be careful when you take the lid off the blender. Cool, bottle, and age. You "can" start using it right away, but it will have a definite "edge" to it. Besides, it's still warm so it'll just be hot and salty. Makes about 3 cups of hot sauce. After a night in the fridge, it's ready for using. As it ages, it will mellow and blend, but loses some heat. You'll find that when "fresh", it has a hard bite up front. But as it ages a week or so it's a nice overall heat that you'll love

making hot sauce

Keeping "Pace" with Picante Sauces

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 jalapeno 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 jalapenos and continue cooking for 15 more minutes. Remove from the heat, cool to room temperature, and serve with chips.

making hot sauce

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 habaneras 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

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