Louisiana-Style Hot Sauce Recipe

Louisiana-Style Hot Sauce Recipe This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation. 1/2 cup fresh tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles 2/3 cup white vinegar 1 3/4 teaspoons salt Place all the ingredients in a blender or food processor and puree until smooth. Pour into a clean, … Continue reading Louisiana-Style Hot Sauce Recipe

Homemade Buffalo Sauce Recipe

Yield: 1 cup Homemade Buffalo Sauce Recipe Total Time 6 minutes Prep Time 3 minutes Cook Time 3 minutes This Homemade Buffalo Sauce Recipe makes a quick and easy homemade version of a classic! Ingredients 1/2 cup melted butter 1/2 cup hot sauce 2 tablespoons distilled white vinegar 2 teaspoons Worcestershire sauce pinch granulated garlic Directions Whisk together melted butter, hot sauce, vinegar, Worcestershire sauce, and garlic until well combined. Store in an airtight container in the refrigerator, shaking to blend well before using, for up to one month. Continue reading Homemade Buffalo Sauce Recipe

Buffalo Chicken Wing Sauce

Buffalo Chicken Wing Sauce Recipe By:Chef John “If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar’s famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.” Ingredients 2/3 cup hot pepper sauce (such as Frank’s RedHot(R)) 1/2 cup cold unsalted butter 1 1/2 tablespoons white vinegar 1/4 teaspoon Worcestershire sauce 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic powder salt to taste Directions Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and … Continue reading Buffalo Chicken Wing Sauce

Hot Sauce

Hot Sauce   “This a quick and easy hot sauce made with canned tomatoes, jalapeno peppers, and spices. My mom had to go behind him to write down what he was tossing in. Charring the jalapeno peppers (optional) gives it that smokiness, and the jalapeno pepper seeds need to be in the hot sauce (picante) for the heat. “ Ingredients 4 jalapeno peppers 1 (28 ounce) can whole tomatoes in juice 1 slice white onion 1 teaspoon minced garlic 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano 1/4 teaspoon salt Directions Remove the stems from the jalapeno peppers, and the … Continue reading Hot Sauce

Saundra’s Hot Sauce

Saundra’s Hot Sauce Recipe By:SAUNDRA “This recipe I came up with, by trying different things. This recipe has really circled around, all my friends seem to really like it.” Ingredients 4 (10 ounce) cans diced tomatoes with green chile peppers, drained 12 fresh jalapeno peppers, seeded 1 onion, cut into chunks 1 (4 ounce) can chopped green chile peppers, drained 1 sprig fresh cilantro, chopped garlic powder to taste salt to taste Directions In a food processor, combine diced tomatoes with chiles, jalapenos and onion; process until desired texture is achieved. Transfer to a bowl and stir in the can … Continue reading Saundra’s Hot Sauce

Hot Sauce

Hot Sauce Ingredients 7 pounds tomatoes, coarsely chopped 2 (14.5 ounce) cans whole peeled tomatoes 1/3 pound Anaheim peppers, chopped 2/3 pound jalapeno peppers, chopped 1/3 pound poblano peppers, chopped 3 green bell peppers, chopped 1 large onion, chopped 4 carrots, chopped 1 bunch celery, chopped 1 bulb garlic, chopped 1/2 cup vinegar 1 tablespoon salt Directions In a large pot combine tomatoes, Anaheim peppers, jalapeno peppers, poblano peppers, bell peppers, onion, carrots, celery, garlic, vinegar and salt. Cook over medium heat for 3 hours. Process in batches in a food processor or blender. Pour into hot, sterilized jars and … Continue reading Hot Sauce

Sambal Sauce

Sambal Sauce Ingredients 1 cup chopped serrano chiles, with seeds 2 tablespoons white sugar 2 tablespoons salt 1 tablespoon belacan shrimp paste 1 tomato, chopped 1/2 onion, chopped 1 bulb garlic, peeled and crushed 2 tablespoons fresh lime juice 2 tablespoons vegetable oil 2 lemongrass, bruised 2 fresh curry leaves 1 (1/2 inch) piece galangal, thinly sliced 2 tablespoons tamarind juice Directions Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, … Continue reading Sambal Sauce

Easy Salsa

Easy Salsa Prep Time: 5 mins Total Time: 5 mins Serves: 32, Yield: 4 Cups About This Recipe “You can make this sauce easily at home. From Copykat.com (http://www.copykat.com)” Ingredients 1 (14 1/2 ounce) cans tomatoes and green chilies 1 (14 1/2 ounce) cans whole canned tomatoes ( plus the juice) 4 teaspoons jalapenos ( canned,diced, not pickled) 1/4 cup yellow onion ( diced) 1/2-3/4 teaspoon garlic salt 2 of 3Chili’s Salsa Ingredients 1/2 teaspoon cumin 1/4 teaspoon sugar Directions In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and … Continue reading Easy Salsa

Hot-ass chile piquín salsa

Hot-ass chile piquín salsa By Lesley Tellez June 12, 2012 Recipes 13 Comments 140 My only knowledge of chile piquín prior to Saturday was that it was sold two ways in Mexico City: as a wrinkly, small red chile, or in powder form. (The powder is often used in spicy cocktails here.) Last Saturday, a stand at Mercado Medellín had little bags of fresh piquín — small, green pea-sized chiles with rounded tips. I stopped and stared. “Es chile piquín?” I asked the vendor. She said yes and gave me a quick recipe: “Los asas, y los muelas con limón … Continue reading Hot-ass chile piquín salsa

Brendan McGill’s Lacto-Fermented Hot Sauce

Brendan McGill’s Lacto-Fermented Hot Sauce Ingredients: Any quantity of organic, freshly-harvested hot peppers Well, spring, or filtered water Sea salt (3 percent of the total mass of peppers and water) Optional: a splash of juice from a raw lactic fermentation, like organic & raw (not pasteurized) sauerkraut Equipment: You’ll need a fermentation crock. I really like the TSM products available via Sausage Maker or Amazon. A wide-mouthed one-gallon jar would work as well, although you’ll have to find weights that fit inside the mouth of the jar to keep the peppers submerged in the brine, as well as some sort of cover … Continue reading Brendan McGill’s Lacto-Fermented Hot Sauce