Apricot-Habanero Barbecue Sauce

You want to do this sauce over and over again.
A fruity sweetness, a rich vegetable aroma, and a dash of habanero makes this sauce just perfect for salmon, halibut, and catfish. Try this with poultry and pork too.

1 yellow onion, finely chopped
2 cloves garlic
corn or canola oil
1 yellow bell pepper, roasted, peeled, and seeded
2/3 cup (150 g) dried apricots
1 1/2 tablespoons apple cider vineger
3 tablespoons (1/2 dl) brown sugar
1 1/4 cups (3 dl) water
1 tablespoon Colmans powdered mustard
4 tablespoon habanero hot sauce
salt

In a pan, sauté the onion and garlic in a little oil until soft. Add the remaining ingredients, except the mustard powder and habanero. Simmer, covered, for 20 minutes, or until the apricots are soft. Pour into a food processor. Season with mustard powder, habanero, and salt while processing to a smooth sauce. (Serves 4)

Watermelon Pico de Gallo

1 ½ cup Watermelon, diced and seeded

1 cup Jicama, peeled and finely chopped

1 orange, peeled, chopped and seeded

1 Jalapeño, seeded and chopped

3 tablespoons fresh Cilantro, chopped

1 tablespoon Lime Juice

Toss all the ingredients together and chill.

Spicy Cranberry(!) Salsa

Yield: 6 pints [So cut down on the amount]

• 6 cups chopped red onion

• 4 finely chopped large Serrano peppers

• 1 1/2; cups water

• 1 1/2 cups cider vinegar (5 percent)

• 1 tablespoon canning salt

• 1 1/3 cups sugar

• 6 tablespoons clover honey

• 12 cups (2 3/4 pounds) rinsed, fresh whole cranberries

Hot Pack: Combine all ingredients except cranberries in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes. Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching. Fill the hot mixture into clean, hot jars, leaving ¼-inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

Spicy Avocado Hot Sauce Recipe

This hot sauce recipe is very simple to make and focuses on the avocado flavor. You can thin the sauce if you'd prefer by adding more vinegar or some chicken stock, or even water. Try this as an alternative to guacamole.

Ingredients

2 avocados, peeled and pitted
6 jalapeno peppers, chopped
1 small yellow onion, chopped
1 teaspoon roasted garlic
1 tablespoon chili powder or habanero dust
4-6 teaspoons white vinegar

[Huh. Just 1 garlic clove, and no lime juice. Oh, well, tweak to yr heart's content.]

If you want to make pepper vinegar, just put whole or roughly chopped hot peppers (tabasco peppers, jalapenos, habaneros, or my favorite cayennes) in a clean glass container with some salt & top with vinegar. Wait a couple of weeks for the peppers to flavor the vinegar...but don't use this for wing sauce. Instead, use it as a sprinkling condiment for fried food, or for beans or greens.

▶ Reply

Permalink Reply by dave 13 minutes ago
Delete

Louisiana-Style Hot Sauce?
1. Soak pieces of red peppers and jalapenos in vinegar and spices for a week or so.
2. Spin them in the food processor for a few minutes
3. Transfer to stove, bring to a boil to soften
4. Spin it in the FP again for 5-10 minutes while adding salt, garlic, honey, molasses, or whatever you want.

I like it to be the consistency of ketchup, but you could add more vinegar if you like it thinner.

Haitian Hot Pepper Sauce (Blended) Recipe

Ingredients:

Habanero or Scotch Bonnet peppers, Chopped
1/2 cup Papaya; substitute peaches, Fresh or canned
1/2 cup Raisins
1 cup Onion; minced
3 clove Garlic; minced
1/2 tsp Turmeric
1/4 cup Malt vinegar

Directions:

Bring everything to a boil together; lower heat and simmer 5 min.
Puree in blender.

Chipotle Bacon(!) Hot Sauce Recipe

Ingredients:

2 ea chipotle chiles
2 ea Bacon; Slices, Finely Cut Up
1/4 cup Onion; Finely Chopped
3 cup Tomatoes; Finely Chopped
1 cup beef broth
1/4 cup Carrot; Finely Chopped
1/4 cup Celery; Finely Chopped
1/4 cup Fresh Cilantro; Snipped
1/2 tsp salt
1/4 tsp Pepper

Directions:

Cover chilies with warm water. Let stand until softened, about 1 hour.
Drain and finely chop.
Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp;
Stir in chilies and remaining ingredients.

Fermented Hot Chili Sauce

Ingredients:

* 3 lbs fresh chili peppers (Ghost, Scotch bonnets, Jalapenos, Serrano's etc.)
* 4 -6 garlic cloves , peeled and minced
* 2 tablespoons unrefined unbleached cane sugar (optional)
* 2 teaspoons unrefined sea salt
* ¼ cup fresh whey (see sources in description above for vegetable starter culture dissolved in 1/4 cup water may be use)

Directions:

1.
1
Snip the stems from the chilies, but leave their green tops intact.
2.
2
Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
3.
3
Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
4.
4
After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
5.
5
Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
6.
6
Don’t discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .

Habanero Hot Sauce Recipe

· 12 Habanero Peppers (seeded and chopped)

· 1 (15.5 ounce) can Peaches (sliced in heavy syrup)

· ½ cup Dark Molasses

· ½ cup Yellow Mustard

· ½ cup Light Brown Sugar

· 1 cup Distilled White Vinegar

· 2 tbsp Salt

· 2 tbsp Paprika

· 1 tbsp Black Pepper

· 1 tbsp Cumin (ground)

· ½ tsp Coriander (ground)

· ½ tsp Ginger (ground)

· ½ tsp Allspice (ground)

Add Habanero peppers, peaches, molasses, mustard, brown sugar and white vinegar in the container of a food processor. Blend well.

Next, measure in the salt, paprika, black pepper, cumin, coriander, ginger and allspice. Blend the ingredients until liquefied.

Pour the sauce in clean jars and refrigerate overnight.

1947 Tabasco Sauce Recipe

36 Tabasco peppers -- or other long hot red peppers

· 1 clove garlic

· 1 tablespoon sugar

· ½ teaspoon salt

· 1 teaspoon horseradish

· 1 cup hot vinegar

· 1 cup water

Add water to the peppers and garlic. Cook in a medium pan until tender, then press through fine sieve. Add all other ingredients and simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned - as used - with either vinegar or salad oil.

Yemenite Zhug (Yemenite Hot Sauce)

Recipe By: Joan Nathan - Jewish Cooking in America

Ingredient
1 pound serrano chile peppers
5 whole head of garlic peeled [huzzah!]
1 bunch fresh cilantro well rinsed
1/4 teaspoon dried red pepper flakes or to taste
1/2 teaspoon powdered cumin
salt to taste
olive oil to cover

Blend in food processor. Makes + or - about a pint. Stores well in refrigerator.

Now, some variations. Use habs, seeds and all. Serranos taste wonderful but habs taste better and pack more kick. I use seeds and all, just cut off the stems.

Add some olive oil while blending. Your mileage may vary.

For "dried hot red pepper flakes" I use my other killer app, habs and Chipotles, 1 to 1, ground fine.

Does 5 whole heads of garlic seem a bit much? Resist the temptation to scrimp. Inconceivable that a C-H would be a garlic wimp.

You can't beat this combination of flavors. Add it to anything you can think of. Let your imagination run wild.

I use it a lot for salad dressing bases. For me, a dab of zhug, then olive oil and lemon juice, is all a salad needs.

Beware Hot Sauce

Ingredient 

Habaneros (or Scotch Bonnets or any other hot chile I guess). Cover Habs with enough vinegar to cover (redundant?) and boil until the chiles turn to mush.

Drain chiles, but reserve vinegar which now has a life of its own. Puree chiles and add back enough vinegar to make it the sauce consistancy you prefer.

Add spices: ground cumin, ground coriander, ground black pepper and
garlic. That's it!

He (the cook) didn't give me portions on the spices 'cause he was making five gallons at a time, which didn't translate to my home kitchen.

Uncle Steve's HOT Oil

Recipe By: Steve Nearman ~ usHOTstuff.com

Ingredient
2.5 cups peanut oil
.5 cup walnut oil - added flavor
1 cup sesame oil
6 cloves garlic quartered
2 tablespoons smoked-dried Habanero powder
or 4 tbs. crushed Chipolte
4 tablespoons rosemary leaves crushed

Place oils in a small sauce pan over low-medium heat.

Add remaining ingredients, simmer and stir occasionally for 15-20 minutes. Do not over heat oil! If finished product is very dark, you over heated the oil. Cook until the garlic has stopped fizzing/bubbling (this indicates that the moisture has been cooked off).

For extra flavor and beauty add a large sprig of dried rosemary into an old clear wine that has been cleaned in boiling water. (This acts as a reminder to help identify what is in the bottle)

Filter oil (while still hot, it flows faster) through a milk or coffee filter into the hot, clean bottle. We use a filter lined sieve set on a funnel. If the process is taking what seams as forever, replace the filter with a new one. Try not to pour any sediment into the filter until the end (it will clog the fine filter). Let sediment sit in filter and drip out over night.

Can be used immediately, but better after a few weeks.

Spicy Island Hot Sauce

Recipe By: Unknown Internet Poster

Ingredient
1 papaya* coarsely chopped
1 medium onion coarsely chopped
2 medium garlic cloves minced
4 habanero peppers* stemed and seeded
1 inch ginger root chopped
1/3 cup dark rum
1/3 cup fresh lime juice
1/2 teaspoon salt
2 1/2 teaspoons honey
1/8 teaspoon cardamom
1/8 teaspoon anise seed
1/8 teaspoon clove
1/8 teaspoon turmeric
1 pinch nutmeg
1 pinch cinnamon
black pepper

Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking care not to overblend and aerate). Pour into a saucepan and bring to a boil, then simmer gently, uncovered,for 10 minutes. Remove from heat and allow to cool before bottling. Refrigerated, the sauce will keep approximatly 6 weeks. Makes 2 cups.

Home-Style Inner Beauty Hot Sauce

Recipe By: Unknown Internet Poster

[I like the mango and mustard combo, plus 12 habaneros!!]

Ingredient
12 habaneros
1 mango
1 cup yellow mustard use cheap
1/4 cup brown sugar, packed
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon cumin
1 tablespoon chile powder
1/2 teaspoon salt or to taste
1 teaspoon black pepper

Seed peppers as your wisdom guides you. Cut up and put in food processor with chunks of peeled, pitted mango. Process until uniform but some small hab pieces remain. Mix in a bowl with other ingredients. Recipe says it should keep in fridge forever in covered container.

Mexican Red Chili Sauce Recipe
Ingredients

3 dried Ancho (sometimes called pasilla in the US*) chiles OR 2 Ancho and 2 Guajillo chiles
Water
1 large clove garlic
2 whole cloves, crushed
2 black peppercorns, crushed
1/2 teaspoon of salt, more to taste
Olive oil

* According to Diana Kennedy, Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider. However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US.

Method

1 Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat. Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.

2 Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the opened chilies and leave for a few seconds. Turn the chilies over and heat a few seconds more. You do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor.

3 Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)

4 Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water instead). Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.

5 Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

You may want to bookmark this place, lots of recipes- The Pepper Fool

Ingredients

This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels. To preserve the unique fruity flavor of the chiles, the habaneros are not cooked. When handling habaneros use food-safe gloves and thoroughly wash knives, cutting boards, and utensils with cold soapy water and then hot soapy water.

2 large carrots (1 1/2 cups) peeled & chopped)
1/2 medium red onion (1 cup) peeled & chopped)

1 1/2 cups white vinegar

1/2 cup water

6 cloves garlic (2 tablespoons minced)

1/4 cup fresh lime juice

1 tablespoon coarse kosher salt

1 teaspoon freshly ground black pepper

1/4 cup coarse grain or Creole mustard

12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)

Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.

Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.

Hot, Hot Chilie Paste ( Sambal ) - Indonesian Sauce #2

* ½ cup dried Thai chiles or 1 cup habanero pepper
* 2 minced garlic cloves
* 1 small onion
* ¼ cup sugar
* ¼ cup lemon juice
* ¼ cup water
* ½ teaspoon salt

Directions:

1 In a blender or food processor, combine chilies, garlic, onion, sugar, lemon juice, water, and salt; whirl until onions are finely minced.

2 Pour mixture into 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about 1/2 cup (about 10 minutes).

Indonesian Hot Peanut Sauce Recipe (sambal)

* 1/2 c. Rice wine vinegar
* 1/2 c. ,Water
* 1/4 c. Sugar
* 1 c. Roasted, unsalted peanuts
* 2 Tbsp. Grated fresh ginger
* 1 Tbsp. Chopped garlic
* 2 Tbsp. Fresh cilantro
* 1/2 tsp Salt
* 3 Tbsp. Soy sauce
* 1 Tbsp. Sesame oil

Directions

1. In a small saucepan combine the vinegar, water & sugar. Bring to a boil and boil for 5 min, stirring occasionally to make sure the sugar is dissolved. Remove from heat and allow the mix to cold. Put the peanuts and vinegar-sugar mix into a food processor or possibly blender and puree till smooth. Add in the ginger, garlic, cilantro, red pepper flakes, and salt, and mix well. Add in the soy sauce and sesame oil and beat till well integrated into the peanut mix. This sauce will keep 10 days, covered in the refrigerator. Hot slightly before serving.

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies

Ingredients:

* 10-12 dried red chili peppers
* 3 cloves garlic, minced
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* 1 teaspoon ground coriander
* 1 teaspoon ground caraway seeds
* 1/2 teaspoon cumin

Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

African Hot Sauce

Ingredients:

* 12 red chili peppers
* 1 small green pepper
* 1 garlic clove , chopped
* 1 medium onion , chopped
* 2 (6 ounce) cans tomato paste
* 4 tablespoons vinegar (I use cider vinegar)
* 1 ½ teaspoons sugar
* 1 teaspoon salt

Directions:

1 De-seed peppers and chop; it doesn't have to be pretty or uniform as you will be pureeing it all anyway.

2 Combine all ingredients in the bowl of a food processor or your blender; puree until smooth .

3 Cook over medium low heat for about an hour, stirring occasionally.

4 Store in a non-reactive bowl in the refrigerator -- simple huh?

yucatan salsa 2

1 small red onion
2 tablespoons fresh sour orange or lime juice
10 ounces ripe tomatoes
6 radishes
1/2 fresh habanero chile, depending on your personal attraction to the “burn”
12 or so large sprigs of cilantro
1/2 teaspoon salt
Very finely chop the onion with a knife (a food processor will make it into a quickly souring mess), scoop it into a strainer and rinse under cold water. Shake off as much water as possible, then transfer to a small bowl and stir in the juice to “deflame” the onion’s pungency. Set aside while you prepare the remaining ingredients.

Core the tomatoes, then cut them crosswise in half and squeeze out the seeds if you want (it’ll make the sauce seem less rustic). Finely dice the tomatoes by slicing them into roughly 1/4-inch pieces, then cutting each slice into small dice. Scoop into a bowl. Slice the radishes 1/16 inch thick, then chop into matchsticks or small dice. Add to the tomatoes. Carefully cut out and discard the habanero’s seed pod (wear rubber gloves if your hands are sensitive to the piquancy of the chiles), mince the flesh into tiny bits, and add to the tomatoes. Bunch up the cilantro sprigs, and, with a very sharp knife, slice them 1/16 inch thick, stems and all, working from the leafy end toward the stems.

Combine radishes, chile, and chopped cilantro with the tomato mixture, stir in the onion and juice mixture, taste and season with salt, and it’s ready to serve in a salsa dish for spooning onto tacos, grilled fish, and the like.

Make It Actually, Really Hot, Please

It says:

Hello. Never mind that I’m not Thai—please make the food as hot as I ask for. I want to eat Thai food with the rich flavors from real herbs and spices that Thai people enjoy. Thank you! Also, if I order Phad Thai, please make it with tamarind, not with ketchup.

Lawdy, Lawdy, Miss Clawdy! More salsa recipes than you can shake a stick at!