Hot Sauce Recipes

Ingredients:
2 1/2 qrts Popped Corn
2 cups Corn Chips (slightly broken)
2 Tbsp Louisiana Style Hot Sauce
1/4 c Butter
2 tsp Celery Seed
1/4 tsp Salt

Directions:

1. In a small bowl, place 2 cups of popped corn, set aside.
2. In another container, combine remaining popcorn with corn chips and peanuts.
3. In a small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn and peanut mixture, tossing gently until well coated.
4. Spread on a 15×10 inch baking sheet and bake at 350 degrees for 10 minutes.
5. Remove from baking sheet into a large serving bowl.
6. Toss with remaining 2 cups of popped corn.
7. Serve immediately or store in an airtight container.

Ingredients:
16 ounces pineapple, cut into chunk
24 ounces mangoes, cut into chunks
4 habanero peppers, halved, seeded and stemmed
1/2 cup cider vinegar
4 cups white sugar
3 ounces liquid pectin

Directions:

1. Fruit can be either fresh or frozen. Frozen actually seems to work best.
2. Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
3. Add the sugar and stir until dissolved.
4. Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
5. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
6. Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
7. Process jars in hot water bath for 10 minutes.

Ingredients:
lb frozen private selections pitted cherries
1 lemon
2 habanero peppers
Directions:

1. Thaw cherries for 30 – 45 mins on the counter in a bowl
2. Cut lemon in half, place half in ziploc baggie and toss in the fridge
3. Cut remaining half of lemon up in small-ish chunks
4. Toss 1/2 lemon, thawed cherries and habanero (pull off the stem please) into a food processor
5. Dump processed pulp into a pan with 1 cup sugar
6. Bring to a simmer and simmer until all sugar is melted

Ingredients
1 cup cranberries — chopped
2 tablespoons brown sugar
15 ounces pumpkin puree — (1 can)
1/2 cup unsweetened applesauce
1/4 cup honey
1/4 cup apple cider
2 tablespoons brown sugar, packed
2 tablespoons vegetable oil
1 egg
2 egg whites
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon salt
1/2 teaspoon orange zest — optional
1/2 teaspoon cardamom
1/4 teaspoon baking soda
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 cups whole wheat flour
2 teaspoons baking powder

Directions:

1. Preheat the oven to 350F. Prepare a loaf pan (8 1/2 x 4 1/2 x 3) with non-stick spray. 
2. Roughly chop the cranberries, and mix them with 2 tablespoons of brown sugar. Set them aside while you prepare the other ingredients.
3. In a large bowl, using an electric mixer, beat together until smooth the remaining ingredients, except the flour and baking powder. Add the flour and baking powder last, and mix well. Stir in the cranberries. 
4. Pour the batter into the loaf pan, and smooth the top to spread evenly. 
5. Bake bread in the middle of the oven for an hour and 15 minutes, and leave in the pan on a rack for 10 minutes. Turn the bread out onto the rack and cool completely. [ For 12 muffins, bake 30-35 minutes ]

Ingredients:
10 habanero peppers, seeded and minced
1 1/2 cups white sugar
1 cup softened butter
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, mix the peppers, sugar, butter, vanilla, and eggs. Beat until smooth.
3. In a separate bowl, sift together the flour, baking soda, and salt.
4. Stir into the pepper mixture just until combined.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake 10 minutes in the preheated oven, or until golden brown.
7. Cool on wire racks.

Ingredients:
7 cups sugar
3 fluid ounces certo liquid pectin
3 red bell peppers, 3 cups fine chopped rough chopped seeds and stem removed
6 ounces fresh raspberries, frozen without syrup is fine too
3 ghost bell peppers
5 habaneros
2 cups vinegar, 5 percent acidity (your choice or red wine-white vinegar)
1 cup pomergranate juice or apple juice
Directions:

1. Place all peppers in a food processor and pulse till fine chopped.
2. Combine pepper and rest of ingredients EXCET for the pectin in a heavy bottom.
3. Bring to a rolling boil for 5 minutes stirring constantly.
4. Add pectin and bring back to a full rolling boil for 1 more minute.
5. Ladle into hot sterile jars leaving 1/4 inch head space.
6. Adjust caps onto jars that rims are wiped clean of jelly.
7. Process in a boiling water bath for 10 minutes. Remove lid and shut flame let sit 5 minutes.
8. Remove and let sit at room temperature fro 24 hours. Store in a cool dark closet.

Ingredients
1 package of Pillsbury Rolled Crust Pie Dough (room temperature)
1 jar of good quality apple butter
1 jalapeño pepper, finely minced
1 tangelo (zest only)
2 lemons (juice only but zest them and freeze the zest for another use)
4 to 5 Granny Smith apples (quartered and cut into bite size chunks)
2 to 3 Honey Crisp applies (quartered and cut into bite size chunks)
1/4 cup of granulated (white) sugar
2 teaspoons of Pumpkin Pie Spice
1 tablespoons of freshly minced ginger root
1 tablespoons of freshly minced fennel bulb
1 can of frozen apple juice concentrate (at room temperature)
2 envelopes of Knox unflavored Gelatin
1/2 to 1 cup of shredded extra sharp cheddar cheese; optional
Kosher salt

Directions:

1.  Wash your apples, cut them into quarters (removing the stem, seeds and cores) and then into bite sized pieces (usually 5 pieces per quarter). As you are cutting them, place them on a rimmed baking sheet lined with parchment paper. Cut up enough apples to fill the baking sheet in a nice even layer. Mix the apples in a two (Granny Smith) to one (Honey Crisp) ratio.
2. Sprinkle the apples on the baking sheet with two tablespoons of granulated (white) sugar from the 1/4 cup of granulated (white) sugar; set the sugared apples aside.
3. In a 9-inch pie plate, unroll one of the rolled crusts onto the pie plate. Gently press into the pie plate and press along the sides – do not cut off the excess.
4. Put about 3 to 4 tablespoons of the apple butter into a microwave safe bowl and microwave for about 20-30 seconds; spread the loosened apple butter on the bottom of the pie crust and about half way up the sides but not to the top or over the top of the crust. If you don’t use all the apple butter, don’t worry – just make sure to cover the pie crust. I used the back of a spoon to do the spreading. 
5. Take the baking sheet of apples and place into your cold oven – set the oven temperature to 425 degrees and when the oven reaches the 425 degrees, remove the baking sheet of apples; they will be a little soft but still have their crunch. Let the apples cool a little bit. 
6. While the oven is coming up to temperature, in a large bowl, prepare the sauce by combining (a) one half of the room temperature can of apple concentrate; (b) two teaspoons of the Pumpkin Pie Spice, (c) minced ginger root; (d) minced fennel bulb, (e) minced jalapeno pepper; (f) zest of the tangelo; (g) 2 tablespoons of the granulated (white) sugar; and (h) the juice of two lemons – stirring/whisking to combine. Over the top of this mixture, sprinkle the two envelopes of the Knox Unflavored Gelatin and set the mixture aside. Right before you use the sauce, in the next step, give the sauce a quick whisk to combine everything.
7. After the apples have cooled a little bit (Note 6), gently put the apples, in batches, into the sauce. Coat the apples with the sauce and place them into your apple butter prepared pie crust. Continue until all the apples have been moistened in the sauce. You should have sauce leftover. Sprinkle a pinch or two of kosher salt over the apples.
8. Take the remaining pie crust and choose one of the following two options:
   a. Sprinkle the 1/2 cup to 1 cup of the shredded cheddar cheese onto the remaining pie crust, then press the cheese into the dough, and then drape it over the pie so that the cheddar cheese is facing the INSIDE of your pie; -OR-
   b. Drape the remaining pie crust over your pie without the cheese.
9. Roll the dough that is hanging over the edge together to seal the pie. I roll the edges over the edge of the pie plate so the edge is pinched together and actually on the top of the pie edge. This forms a nice rim to the pie.
10. Brush the remaining sauce over the pie dough 
11. Cut four slits into the pie top. Sprinkle the top of the pie with a pinch of kosher salt.
12.  Bake for 20 to 30 minutes in the oven, remove and let cool at least 10 minutes.