Hot Sauce Recipes

Ingredients:

• Chicken
• 1 onion
• 2 tbsp. butter
• 1 can cream of mushroom soup
• 1 1/2 c. chicken broth
• 2 jalapeno peppers, diced
• Corn tortillas
• 1 lb. cheddar cheese

Directions:

1. Boil Chicken with season salt. Let cool and remove meat.
2. In skillet, brown the onion with the butter.
3. Add soup, broth, peppers, and chicken.
4. Layer the tortillas, chicken mixture, and cheese.
5. Bake at 350 degrees covered for 30 minutes.

Ingredients:

• 1 cup mango nectar
• 1/4 cup apricot preserves
• 3 tablespoons lime juice
• 3 tablespoons honey
• 1 jalapeno pepper, seeded and finely chopped
• 2 teaspoons minced fresh ginger
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon

Directions:

1. Combine mango, apricot, lime juice, honey, jalapeno pepper, ginger, cumin, and cinnamon in a saucepan.
2. Bring to a boil.
3. Reduce heat and simmer for about 20 minutes or until thick, stirring frequently.

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
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:
6 – 8 medium habanero peppers, divided (fresh or frozen)
3/4 cup vodka (I used Absolute New Orleans, because we had it on the shelf, but any vodka will do)
3/4 cup yellow mustard seeds
1 cup apple cider vinegar
1/2 cup local honey
1/4 cup dry mustard
1/4 tsp sea salt

Directions:

1. Slice 4 of the habanero peppers in half, retaining seeds. Add to a small saucepan with the vodka.  Bring to a boil over high heat, then reduce heat and simmer for 2 to 3 minutes. Remove from heat, press on the peppers with the back of a spoon to release juices, then allow to steep for 5 to 10 minutes.
2. Strain vodka into a small bowl, pressing on the peppers to extract juices.  Discard (or compost) the peppers.  Add the mustard seeds to the vodka, cover, and let sit overnight (or until the seeds have absorbed most of the vodka; at least 4 hours).
3. If canning, prepare canner, jars and lids.
4. Halve and seed the remaining  habanero peppers. Mince by hand, or in a food processor, and reserve.
5. Add the mustard seeds, with any remaining liquid, and the cider vinegar to a food processor (do this in batches if you have a small processor like mine).  Add about one pepper at a time (about 1 tsp minced) to the mustard seed mixture.  Process seeds, vinegar and peppers until most  of the seeds are chopped; leave some seeds for a grainy texture, or chop completely for a smooth mustard, as you desire.  Judge the spiciness by smell, and add more minced pepper as you like, but remember that it is far easier to add more at the cooking stage than to try adjust a mustard that is too spicy! (I added about two medium peppers, about a scant tablespoon chopped).
6. Transfer the pureed mustard seed mixture to a medium saucepan.  Add honey, dry mustard and salt and whisk together over medium heat.  Bring to a boil over medium heat, stirring constantly, and reduce mustard to the desired consistency, remembering that it will thicken upon cooling.
7. Ladle hot mustard into hot, sterilized jars to 1/4-inch headspace, remove air bubbles, wipe rims, affix lids and bands, and process in a boiling water bath for 10 minutes.

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:
1 cup water
1 cup sugar
12 oz package cranberries
2 jalapenos seeded and finely chopped
1 tbsp cilantro fresh
1/2 tsp cumin
2 green onions sliced
1 tbsp lime juice

Directions:

1. Add water and sugar in saucepan. Bring to boil. Add cranberries. Return to gentle boil. Cook 10 minutes without stirring. Remove from heat and allow to cool
2. Add remaining ingredients and mix lightly. Refrigerate

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.