Hot Sauce Recipes

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:
10 Chicken Pieces
¼ cup Hot Sauce
¼ cup Butter
½ cup Flour
¼ tsp Paprika
¼ tsp Cayenne Pepper
¼ tsp Salt
A dash Ground Pepper
A dash Garlic Powder
Vegetable Oil

Directions:

1. The first step would be to check whether the wings are dry or not. If they are frozen, make sure you defrost them before starting the cooking process.
2. In a small saucepan, mix butter, hot sauce, ground pepper and garlic powder and set it over low heat. Heat the saucepan, until all the butter has melted and the ingredients are well mixed.
3. In a bowl, combine flour, paprika, cayenne pepper and salt. Now, pour this mixture onto the wings.
4. Heat the oil in a deep frying pan. Make sure there is enough oil to cover each of the wings entirely.
5. Now, put the wings in the refrigerator for 60 to 90 minutes. This would help the breading stick to the wings at the time of frying.
6. Now, heat the oil in a deep frying pan. There should be enough oil to dip the wings in it.
7. Fry the wings until they start turning brown. Remove the wings from the oil, to a paper towel and drain well.
8. Add the hot sauce, coating each of the wings evenly.

Ingredients:
6 pounds Chicken Wings, separated at joints, tips discarded
1 ½ cup Hot Sauce
1 tsp Cayenne Pepper
1 cup Honey
¾ cup Butter
1 pinch Ground Black Pepper
1 pinch Garlic
Salt to taste

Directions:

1. The first step would be to preheat the outdoor grill at high temperature.
2. Once heated, lightly oil the grill grate and grill the chicken for about 8 to 10 minutes on each side.
3. After the chicken has been grilled, remove it to a large roosting pan.
4. Now, in a saucepan, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper and place it on medium heat.
5. Simmer the mixture for about 10 minutes, until it is well-blended and heated thoroughly.
6. Now, all you need to do is pour the sauce over the grilled chicken wings and stir to coat.

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:
1/2 medium-sized banana, sliced
1 1/2 large carrots, diced small
1 medium onion, diced small
5 fresh picked orange habaneros, diced
10 fresh picked piquins, diced
5 fresh picked cayennes, diced
1/2 fresh picked small green bell pepper, diced small
1 fresh picked hot banana pepper, diced
2 scallions (greens & all), sliced
5 small cloves garlic, minced
1 tsp. Kosher salt
Freshly ground black peppe to taste
1 Tbsp. Coleman’s dry mustard
1/2 cup Water for blending only
3/4 Tbsp.  Peanut oil

Directions:

1. Saute onions and habaneros in small amount of peanut oil in non-stick pan till softened and dark brown in spots and set aside.
2. Put all other ingredients (except salt, pepper and mustard) in a blender and blend until it forms a slightly chunky puree (you want to have small bits of identifiable color left and some texture).
3. Remove all except approx. 1/2 cup of this chunky puree to a separate bowl and set aside.
4. Pour the sauteed onions and habs in the blender with the 1/2 cup puree and blend until smooth.
5. Pour the reserved chunky puree into the same skillet used to saute the onions and habs (the clean up crew will appreciate this), add the smooth puree along with the salt, pepper, and mustard and reduce over low heat, simmering for approx. 10 minutes until desired thickness.
6. Taste and re-season with salt and pepper as needed.
7. Get a big spoon and eat it straight from the skillet .

Ingredients:
About two pounds of assorted fresh peppers (I used a mix of sweet, banana, jalapeno, Anaheim, cayenne, and habanero peppers)
1 head of garlic
Juice of 1/2 of a lemon
1 cup of basil
1/2 cup of parsley
1/4 cup of olive oil
2 tablespoons of good balsamic vinegar
1 tablespoon salt

Directions:

1. Preheat your oven to 375 degrees. 
2. Place all of your fresh peppers on the baking sheet. 
3. Cut off the very top of your head of garlic. 
4. Pour about 1/2 teaspoon of the olive oil over the exposed to of the garlic and place it on the baking sheet as well. 
5. Place the peppers and garlic in the oven for 40 minutes or until they are soft and turning brown. 
6. Remove the peppers and place them in a bowl. 
7. Cover the bowl with plastic wrap so the peppers steam, which will make it much easier to remove their skin.
8. Once the peppers have steamed for about ten minutes, you should be able to peel the skin easily. I do this with a pairing knife. 
9. Remove the seeds (unless you want your sauce extra hot – the seeds contain most of the heat of a pepper) and stems. 
10. Squeeze out the roasted cloves of garlic. 
11. Put the peppers and garlic in the food processor with the basil, parsley, olive oil, vinegar, lemon juice, and salt. 
12. Pulse the ingredients until the are will combined but still chunky, as I think this is what makes this sauce taste so fresh and delicious. 
13. Taste the sauce cautiously, and if it is hotter than you would like, add lemon juice and salt to tone down the heat a bit. 
14. Serve as a condiment for anything you would normally use hot sauce for.  

Ingredients
12 cayenne chiles, stems removed
2 garlic cloves
1/2 yellow onion
1/2 lemon, juiced
1/2 cup white wine vinegar
1 cup water
1 teaspoon salt
1 teaspoon sugar

Directions:

1. Place all ingredients in a heavy saucepan and slowly bring to a simmer over medium heat.
2. Simmer for 20 to 30 minutes. Remove from heat and cool slightly.
3. Pour the mixture into a blender and puree until smooth.
4. Pass the hot sauce through a mesh strainer lined with cheesecloth, if desired.

Ingredients
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of
2 tablespoons apple cider vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder

Directions

1. Combine all ingredients in a medium saucepan over medium low heat.
2. Stir occasionally until sauce begins to boil, then lower heat to simmer and cook uncovered for 15 minutes or until syrupy.
3. Watch the sauce closely to be sure it doesn’t bubble over

Ingredients

6 ea. Cayenne Peppers
4 ea. Garlic Clove
1/4 cup Distilled White Vinegar
1 ea. Plum Tomato
1 tsp. Black Cumin
1/2 tsp. Curry Powder
1 tsp. Allspice
1 Tbs. Sugar
1/2 tsp. Salt

Directions

1. Seed and blanch peppers.
2. Stem and seed tomato.
3. Place all ingredients into a food processor and puree until smooth.
4. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces.
5. Microwave until mixture starts to steam.
6. Remove from oven and mix well.
7. Return to oven and heat again.
8. Stir mixture and bottle