Hot Sauce Recipes

Ingredients
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

Directions:

1. Place all ingredients into a food processor and puree until smooth.
2. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces.
3. Microwave until mixture starts to steam. Remove from oven and mix well.

Ingredients:
4 tbsp chopped Scallion
2 tbsp Sesame oil
2 tbsp Sesame seeds
4 tbsp red wine vinegar
5 tbsp Soy sauce
5 tbsp chicken stock
2 tsp ground Szechuan Peppercorns
4 tsp Hot oil

Directions:

1. In a Shallow bowl, add all the ingredients and mix well the soup is ready.

Recipe From : Big Flavors Of The Hot Sun by Chris Schlesinger

Ingredients
24 habanero peppers (roasted)
8 cloves garlic (roasted)
1 medium sized sweet onion (roasted)
1 cup brown sugar
1 1/2 cup apple cider vinegar
1/4 cup molasses
Worcestershire sauce
Honey (optional)
Salt and pepper to taste

Directions for Preparation

1. For roasting habanero, garlic and onion, you can use a thick iron skillet.
2. Over a medium heat, roast these ingredients by turning occasionally for about 20 minutes or until they become tender.
3. Remove the roasted habanero, garlic and onion from the skillet and allow them to cool down.
4. Remove the skin of the garlic and the cloves and add them in the blender. Using a glove, add the habanero peppers in the blender after removing the skin and seeds.
5. To this, add 1/2 cup vinegar, salt and pepper and blend the mixture for 5-7 minutes.

Ingredients:
12 habanero peppers (chopped)
1 mango (peeled)
1 cup yellow mustard
1/4 cup white vinegar
1/4 cup brown sugar
1 tablespoon curry powder
1 tablespoon red chili powder
1 tablespoon ground cumin
Salt and pepper as per taste

Directions:

1. For preparing this fruit flavored mango habanero hot sauce recipe, first add the ingredients – habanero peppers, mango, mustard, vinegar and brown sugar into an electric blender.
2. Grind the mixture for about 5 minutes to make a smooth paste.
3. Transfer this paste into a frying pan and add the remaining ingredients – curry powder, red chill powder, cumin, salt and peeper.
4. Close the lid and simmer this mixture for about 5 -7 minutes.
5. Serve this hot sauce recipe as a side dish. You can also preserve this habanero recipe in clean jars for future use.

Ingredients:
1/2 cup salad oil
1 large onion, chopped
2 cloves garlic, crushed
1/2 cup all-purpose flour
5 cups hot beef stock
2 cups drained canned tomatoes
2-4 tablespoons chili powder
1/4 cup cold water, Salt and pepper to taste, Few grains cayenne

Directions:

1. Heat salad oil in heavy pan, and gently saute onion and garlic until soft and slightly colored.
2. Blend in flour, and stir until mixture is smooth and bubbling.
3. Combine hot stock with tomatoes; add to first mixture, and stir constantly until thick.
4. Blend chili powder to smooth paste with cold water.Add to simmering sauce, stirring thoroughly to combine.
5. Continue simmering 1/2 hour; put through sieve.
6. Add salt, pepper and cayenne.

Ingredients:
1 cup sugar free cranberry sauce
1/2 onion
2 whole jalapenos, seeds removed, canned or fresh
1/2 teaspoon pumpkin pie spice
2 teaspoons olive oil

Directions:

1. Dice the onion and jalapeno.
2. You may leave the seeds in for extra heat, or remove them for a more mellow flavor.
3. Saute the vegetables in the olive oil.
4. When onions are soft, stir in cranberry sauce and spice mix.
5. Serve as a sandwich condiment or over a brick of cream cheese as a dip

Ingredients
1 tablespoon butter
2 garlic cloves, Chopped
100 g cherry peppers, Diced
100 g jalapeno peppers, Diced
100 g Thai chiles, Diced
100 g serrano peppers, Diced
1 tablespoon dried red chili
1/2 cup red onion, Diced
2 tablespoons maple vinegar
1/8 cup water
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
salt and pepper

Directions:

1. In a Medium Sauce Pan, Melt the Butter.
2. Add Garlic and Red Onion, Sautee until Onion is almost Transparent.
3. Add All Peppers, and Sautee on low heat until tender.
4. Add Water, Maple Vinegar, Brown Sugar, and Tomato Paste, Stir.
5. Add Salt and Pepper to your liking.
6. Let the mixture simmer for about half hr on low heat. Stirring Occasionally.
7. Take of Heat and Puree.

Ingredients:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar
1/4 cup pineapple juice
juice of one lemon
2 T applecidar
2 t. olive oil
1 t. black pepper
1/4 t. cayenne pepper
1/2 t. paprika
1/4 t. garlic powder

 
Directions:

1. Combine all ingredients in a sauce pan, over medium heat. Stir and bring to a boil, then turn down and simmer uncovered 15 minutes until it is syrupy.

Ingredients:
10-12 scotch bonnets or habanero, serrano, jalapeno  peppers
6 each garlic cloves, chopped  
1/3 cup lime juice, fresh  
1/3 cup distilled white vinegar  
2 tablespoon dijon style mustard  
2 tablespoon olive oil  
1 teaspoon molasses  
1/2 teaspoon turmeric  
1  salt, to taste 
   

Directions:

1. Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and slat in a blender and puree until smooth.
2. Correct the seasoning, adding more salt or molasses to taste.

Ingredients:
pinch of bhut jolokia pepper (ghost pepper)
4 habaneros (no stems, dried or whole)
1/2 cup finely chopped onion
2 Cloves of garlic, finely minced
1 1/2 Tbs vegetable oil
1/4 Tsp. ground cumin
1/3 cup white or chili-fused vinegar
pinch of salt & black pepper

Directions:

1. Add all of the ingredients in a blender on high, blend until blended smooth.
2. Add the sauce to a sauce pan and bring to a boil.
3. Reduce the heat and simmer for approximately 15 minutes.