recipes for hot sauce?

B166ER420

B166ER420

Well-Known Member
To say I have some peppers is an understatement..lol.I've noticed a few hot sauce and pepper threads so I thought I would throw out a fail safe recipe for hot sauce.I never actually measure ingredients but oh well.





5-8 medium sized jalapenos(or whichever pepper u prefer)
1 28oz can of whole peeled tomatoes(liquid too)
1/2 medium sized onion
2 cloves of garlic
cilantro to taste
1tbls house seasoning(50%cracked black pepper,30%sea salt,10%garlic salt,10%onion powder)
1/2 cup water

I grill the peppers,onions and garlic(garlic in tinfoil).Just charring the skin on the peppers is enough.Then remove seeds from at least half the peppers(or leave and burn ur boo-boo):).Then combine all ingredients in a blender and blend to your desired chunkyness.This is a basic recipe,I believe anyone could make.Taste good and will last about 1 week in the fridge.Great on breakfast tacos.Good luck.
 
B166ER420

B166ER420

Well-Known Member
What gives nobody cares about a way to use harvested peppers,tom,onions.Does the recipe suck,my breath stink,wrong forum??No respect,I swear.Help me out im new to forums and chatting online
 
hotrodharley

hotrodharley

Well-Known Member
B166ER420 said:
To say I have some peppers is an understatement..lol.I've noticed a few hot sauce and pepper threads so I thought I would throw out a fail safe recipe for hot sauce.I never actually measure ingredients but oh well


5-8 medium sized jalapenos(or whichever pepper u prefer)
1 28oz can of whole peeled tomatoes(liquid too)
1/2 medium sized onion
2 cloves of garlic
cilantro to taste
1tbls house seasoning(50%cracked black pepper,30%sea salt,10%garlic salt,10%onion powder)
1/2 cup water

I grill the peppers,onions and garlic(garlic in tinfoil).Just charring the skin on the peppers is enough.Then remove seeds from at least half the peppers(or leave and burn ur boo-boo):).Then combine all ingredients in a blender and blend to your desired chunkyness.This is a basic recipe,I believe anyone could make.Taste good and will last about 1 week in the fridge.Great on breakfast tacos.Good luck.
Click to expand...
Hell yes! NM boy here and that sounds damned tasty! I use less termaters and more onion but yours sounds excellent and will be made for some comparison.
 
hotrodharley

hotrodharley

Well-Known Member
General rule for sauces and salsa

6 chiles
1 onion
1 tomato
1 clove good garlic
Salt to taste.

Pico de Gallo (the "beak of the rooster"and so named because it's what a rooster does to veggies to get them down)

6 Jalapenos - fresh (no pickled!)
1 Onion
1 Medium sized RIPE tomato
1 Clove fresh garlic
1/2 - 1 Tsp salt (to taste)
A pinch, literally, of ground cumin

Chop coarsely, mix together and serve as dip for chips, salsa for tacos (nothing better) etc.

Dried red chile sauce and enchilada sauce recipe posted on request. New Mexico-style. Used for enchiladas, chile colorado con carne or anything calling for red chile sauce.
 
B166ER420

B166ER420

Well-Known Member
hotrodharley said:
General rule for sauces and salsa

6 chiles
1 onion
1 tomato
1 clove good garlic
Salt to taste.

Pico de Gallo (the "beak of the rooster"and so named because it's what a rooster does to veggies to get them down)

6 Jalapenos - fresh (no pickled!)
1 Onion
1 Medium sized RIPE tomato
1 Clove fresh garlic
1/2 - 1 Tsp salt (to taste)
A pinch, literally, of ground cumin

Chop coarsely, mix together and serve as dip for chips, salsa for tacos (nothing better) etc.

Dried red chile sauce and enchilada sauce recipe posted on request. New Mexico-style. Used for enchiladas, chile colorado con carne or anything calling for red chile sauce.
Click to expand...
Hell yeah HOTROD,I wanna see your red Chili sauce recipe.People always ask me "how do you make that salsa".Its like cooked pico de gallo :).Is there a recipes thread?This might be it..lol..anyway I have a great way to make Texas style Chili(no beans) also I'll post later.Hope yall like the recipes,I'll post more if this thread gets more attn.:)
 
hotrodharley

hotrodharley

Well-Known Member
The general rule for red chile sauce (or even green!) is 6 chiles per person. 4 people for supper requires 24 dried red chiles, washed in clean clear water and rinsed well. Place in a big dutch oven or other method used to steam veggies. Add 2 quarts clean water to steam with. Steam well for 20 minutes or until plumped back up. Keep the steamer water warm.

Move the steamed chiles to your blender and add enough water from the steamer liquid to make a thick slurry. Better to start with too little and add. Once it will work in the blender blend for a minute or two.

Now pour your slurry intoa screen strainer. Not a colander with the big holes or it's gone. A ricer works great for this!!!!!!! Either device, force the chile through the screen or ricer holes. The chile meat (yum) goes through and the skins stay behind.

This is important as the skins are what scald your asshole the next day. Strain them out and skip that joy. Add 1 clove garlic and 1/2 teaspoon salt plus 1/8 teaspoon ground cumin to each 6 chiles.

That's basic red chile sauce.

http://buenofoods.com/br_recipes.html

There's a treasure trove of simple delicious New Mexican food recipes!
 
B166ER420

B166ER420

Well-Known Member
hotrodharley said:
The general rule for red chile sauce (or even green!) is 6 chiles per person. 4 people for supper requires 24 dried red chiles, washed in clean clear water and rinsed well. Place in a big dutch oven or other method used to steam veggies. Add 2 quarts clean water to steam with. Steam well for 20 minutes or until plumped back up. Keep the steamer water warm.

Move the steamed chiles to your blender and add enough water from the steamer liquid to make a thick slurry. Better to start with too little and add. Once it will work in the blender blend for a minute or two.

Now pour your slurry intoa screen strainer. Not a colander with the big holes or it's gone. A ricer works great for this!!!!!!! Either device, force the chile through the screen or ricer holes. The chile meat (yum) goes through and the skins stay behind.

This is important as the skins are what scald your asshole the next day. Strain them out and skip that joy. Add 1 clove garlic and 1/2 teaspoon salt plus 1/8 teaspoon ground cumin to each 6 chiles.

That's basic red chile sauce.

http://buenofoods.com/br_recipes.html

There's a treasure trove of simple delicious New Mexican food recipes!
Click to expand...

Sound good HRH my wife loves when I make chicken enchiladas now I don't have to use can enchilada sauce...thx.For my hot sauce(salsa) I grill my peppers till the skins are black and peel the blackend skins off and I usually add a sprinkle of cumin(comino fer yanks)..maybe a couple other things..lol:)Gotta keep some secrets:),but the my recipe above is so everyone can make it easily......I hope.thx again.
 
cues

cues

Well-Known Member
OK, slightly off subject here but I made some wicked chutney last week.
I can't remember exactly remember the amounts but it was simply....
About 30 green tomatoes (didn't quite make it to the end of season)
1 Cayenne pepper (will try 2 next time)
Half a bottle of malt vinegar
Cup of soft brown sugar
Cup of Sultanas
2 Apples, cored and diced
2 Onions, peeled and diced
A Broccoli stem, peeled and diced (I know, but I had one and it worked!)

I simply mixed the lot into a pan, simmered for about 3 hours then put into sterile jars.
Lovely with cheese!

Apparently lasts for 3 months. We've already eaten ours!
 
cues

cues

Well-Known Member
P.s. What are you doing with your chili plants when you finish?
My new hobby is 'Bonchi', bonsai chili. This is my first season of it so they are still babies but here's one that's just come out of the hydro system and into coco.
 

Attachments

smoke and coke

smoke and coke

Well-Known Member
i get my hot sauce from the store but anyway here is a way i use hot sauce.

i will fry up some chicken wings and put them in a large bowl with a 50/50 mixture of hot sauce and melted butter. mix up and you have some hot wings. use more or less hot sauce to your liking.
 
B166ER420

B166ER420

Well-Known Member
smoke and coke said:
i get my hot sauce from the store but anyway here is a way i use hot sauce.

i will fry up some chicken wings and put them in a large bowl with a 50/50 mixture of hot sauce and melted butter. mix up and you have some hot wings. use more or less hot sauce to your liking.
Click to expand...
In Texas we say things a little diff.When we say hot sauce we mean salsa.When we want hot sauce we say Tobasco.
I think everyone uses the 50/50 method for hot wings,but great tip anyway.Thx for contributing.
May I add that Franks RedHot hot sauce and 100% real butter(unsalted) works best..Imho.
 
B166ER420

B166ER420

Well-Known Member
cues said:
P.s. What are you doing with your chili plants when you finish?
My new hobby is 'Bonchi', bonsai chili. This is my first season of it so they are still babies but here's one that's just come out of the hydro system and into coco.
Click to expand...
I think most people on this site would rather put their hydro systems to more..........idk "profitable" uses:),but that is an awesome Bonchi you got.Ive always been interestedView attachment 2371918,but you know traditional bonsai.I've just never grown one.You can buy everything you need for it on Amazon...........anyway im gonna try a Bonchi.Peace
 
B166ER420

B166ER420

Well-Known Member
cathyee said:
Thanks for giving this hot sauce recipe. I will make it weekend.
Click to expand...
Hope I catch you before you make it.Remember you can adjust it any way you like,more garlic,peppers or even tomatoes...etc,also remember to peel the burnt skins off the peppers,wear latex gloves:).You can even use fresh tomatoes if you have'm,just put them in salted boiling water till the skins come off then you can use some of the water for the salsa.Peace thank you guys for responding:)
 
Ringsixty

Ringsixty

Well-Known Member
2 cups of Thai Chili peppers
Teaspoon veg oil
2 cups of water
1/2 cup Vinegar
6 cloves of Garlic
1/2 cup Onion
Tablespoon of salt
Tablespoon of sugar

Put in blender and blend to your liking.
Heat in sauce pan on high till mixture starts to bubble.
Remove from heat and let cool.
When cooled, bottle and refrig.
Since there are no fancy add preservatives. Should be good for 3 months.
 
cues

cues

Well-Known Member
Jut throwing some more pics in. Bear in mind this is year one.
It's a mix of cayenne and sweet peppers. There are a lot more but they're still in ugly plastic pots and I've just germinated 20 ghost chilis.
The great thing about the hobby is it's so cheap. I get the pot from charity shops (just drill holes) and use a handfull of hydroton and a couple of handfulls of coco and i'm off. Even the seeds can be got from chilis if you're not anal about it.
 

Attachments

You must log in or register to reply here.
Top