Hot Sauce Recipes

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:
2 tablespoons butter
2 cups chopped onion
1 cup chopped celery
1 1/2 cups water
1 can (16 ounces) corn, drained
2 cans (4 ounces each) diced green chiles
2 tablespoons chopped fresh cilantro
5 teaspoons granulated chicken-flavor bouillon
2 teaspoons chili powder
1/4 teaspoon crushed dried oregano
6 cups crumbled cornbread
3/4 cup toasted pumpkin seeds (pepitas), divided
Fresh cilantro leaves

Directions:

1. Preheat oven to 350 degrees. Grease 2-quart baking dish.
2. Melt butter in large skillet over low heat. Cook onion and celery, stirring occasionally, for 5 to 8 minutes or until tender. Add water, corn, chiles, chopped cilantro, bouillon, chili powder and oregano; mix well. Add cornbread and 1/2 cup pumpkin seeds; mix well. Spoon into prepared baking dish; cover.
3. Bake for 30 minutes or until heated through. Serve warm garnished with remaining 1/4 cup pumpkin seeds and cilantro leaves.

Ingredients
4 cups peeled and diced papaya
1/4 cup seeded and diced hot chiles (use ones to your taste, I used scotch bonnets, 200,000 SU)
1/4 cup chopped shallots
1/2 cup cider vinegar
4 Tbsp. kosher salt
1 tsp. gound black pepper
1/2 tsp. ground ginger
1/2 tsp ground allspice
1/4 tsp. ground cloves

Directions

1. Process all ingredients in a food processor until smooth.
2. Pack into sterile pint jars and process in a water bath for 40 minutes.
3. Seal and store for a min. of 2 weeks to let the flavor develop.
4. Needs to be refridgerated after opening.