Does anyone have a good and HOT how sauce recipe they would be willing to share with me!?!
Answers:
Molten Lava Hot Sauce Recipe
1 c Habanera peppers chopped
1 qt Water
1 tb Sesame oil
3 tb Tabasco sauce
1/2 c Tomatoes chopped
1/2 c Bird's eye peppers chopped
1 Onion med!. chopped
4 Garlic cloves minced
1 ts White pepper
1 oz Tequila
1 ts Ginger ground
1 ts Salt
1/2 c Tomato paste
Bring water to a boil and add the chopped peppers!. Cook for 5 minutes then lower the heat!. Add the sesame oil, white pepper, Tabasco sauce, garlic, onion, tequila, and salt!. Simmer for 15 minutes then add the ginger & tomato paste!. Cook for 5 minutes more!. You may serve this hot or better yet cooled!. Keeps refrigerated for 5 days or can be frozen!.
nfd?
Louisiana galWww@FoodAQ@Com
1 c Habanera peppers chopped
1 qt Water
1 tb Sesame oil
3 tb Tabasco sauce
1/2 c Tomatoes chopped
1/2 c Bird's eye peppers chopped
1 Onion med!. chopped
4 Garlic cloves minced
1 ts White pepper
1 oz Tequila
1 ts Ginger ground
1 ts Salt
1/2 c Tomato paste
Bring water to a boil and add the chopped peppers!. Cook for 5 minutes then lower the heat!. Add the sesame oil, white pepper, Tabasco sauce, garlic, onion, tequila, and salt!. Simmer for 15 minutes then add the ginger & tomato paste!. Cook for 5 minutes more!. You may serve this hot or better yet cooled!. Keeps refrigerated for 5 days or can be frozen!.
nfd?
Louisiana galWww@FoodAQ@Com
Medium hot sauce
It is important to use only Mexican oregano, as Mediterranean oregano will make this hot sauce taste more like pasta than picante sauce!.
Ingredients:
6 to 8 ripe red tomatoes (about 4 pounds),
peeled, seeded, and chopped fine
3 jalape?o chiles, seeds and stems removed, chopped
(use 6 jalapenos for medium, 10 jalapenos for hot)
2 medium onions, chopped
3 cloves garlic, minced
1 cup cider vinegar
2 teaspoons Mexican oregano
1 tablespoon tomato paste
Salt to taste
Directions:
In a large saucepan or Dutch oven, combine the tomatoes, onions, garlic, vinegar, oregano, and salt!. Bring to a boil, reduce the heat and cook for 15 minutes on medium heat to thicken the hot sauce!. Add the jalape?os and continue cooking for 15 more minutes!. Remove from the heat, cool to room temperature, and serve with chips!.
Yield: About 4 cups
Heat Scale: Medium
Flippin HOT, hot sauce
Ingredients:
12 each Habanero Peppers
1 clove Garlic, peeled
? cup White vinegar
? teaspoon Sugar
? tea spoon Salt
1 tablespoon Molasses
Directions:
Boil the chile peppers and garlic with the vinegar in a non-metallic saucepan until tender!. Puree in a blender with the salt, sugar and molasses!.
Strain through a metal sieve to remove solids!. Pour strained habanero mixture into a metallic saucepan & dilute with more vinegar until it is has a creamy texture!.
Bring to a boil, then pour into a hot, sterilized bottle, leaving approximately 1/2 inch air space at the top!. Remove air bubbles from mixture by scraping the inside of the bottle with a sterilized knife!. If you don't have a small enough knife, you can use chopsticks or any other similar object as long as it has been cleaned and sterilized!.
Wipe the rim clean and seal with a scalded top!. Boil sealed bottle for 15 minutes to sterilize and complete the seal!. Store in the refrigerator after opening!.Www@FoodAQ@Com
It is important to use only Mexican oregano, as Mediterranean oregano will make this hot sauce taste more like pasta than picante sauce!.
Ingredients:
6 to 8 ripe red tomatoes (about 4 pounds),
peeled, seeded, and chopped fine
3 jalape?o chiles, seeds and stems removed, chopped
(use 6 jalapenos for medium, 10 jalapenos for hot)
2 medium onions, chopped
3 cloves garlic, minced
1 cup cider vinegar
2 teaspoons Mexican oregano
1 tablespoon tomato paste
Salt to taste
Directions:
In a large saucepan or Dutch oven, combine the tomatoes, onions, garlic, vinegar, oregano, and salt!. Bring to a boil, reduce the heat and cook for 15 minutes on medium heat to thicken the hot sauce!. Add the jalape?os and continue cooking for 15 more minutes!. Remove from the heat, cool to room temperature, and serve with chips!.
Yield: About 4 cups
Heat Scale: Medium
Flippin HOT, hot sauce
Ingredients:
12 each Habanero Peppers
1 clove Garlic, peeled
? cup White vinegar
? teaspoon Sugar
? tea spoon Salt
1 tablespoon Molasses
Directions:
Boil the chile peppers and garlic with the vinegar in a non-metallic saucepan until tender!. Puree in a blender with the salt, sugar and molasses!.
Strain through a metal sieve to remove solids!. Pour strained habanero mixture into a metallic saucepan & dilute with more vinegar until it is has a creamy texture!.
Bring to a boil, then pour into a hot, sterilized bottle, leaving approximately 1/2 inch air space at the top!. Remove air bubbles from mixture by scraping the inside of the bottle with a sterilized knife!. If you don't have a small enough knife, you can use chopsticks or any other similar object as long as it has been cleaned and sterilized!.
Wipe the rim clean and seal with a scalded top!. Boil sealed bottle for 15 minutes to sterilize and complete the seal!. Store in the refrigerator after opening!.Www@FoodAQ@Com
5 Star Recipe - HOT HOT HOT!!!
Bob's Habanero Hot Sauce - Liquid Fire ---
"Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce!. The sauce works wonders as a pick-up for Bloody Mary drinks!. Flavors meld wonderfully and the sauce keeps nicely for a long time!. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers!."
INGREDIENTS
12 habanero peppers, seeded and chopped
1 (15!.5 ounce) can sliced peaches in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
DIRECTIONS
Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender!. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice!. Blend until liquefied!. Pour into clean jars, and refrigerate overnight before using!.Www@FoodAQ@Com
Bob's Habanero Hot Sauce - Liquid Fire ---
"Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce!. The sauce works wonders as a pick-up for Bloody Mary drinks!. Flavors meld wonderfully and the sauce keeps nicely for a long time!. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers!."
INGREDIENTS
12 habanero peppers, seeded and chopped
1 (15!.5 ounce) can sliced peaches in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
DIRECTIONS
Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender!. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice!. Blend until liquefied!. Pour into clean jars, and refrigerate overnight before using!.Www@FoodAQ@Com
I love jamacan Jerk marinades for my grilled meats but, since you are asking for a sauce recipe here is my sauce!. Please take the warning seriously! This year Im using red savinas also!.
Scotch Bonnet Marmalade
David Herzog
WARNING! This is not for those who can not handle spicy foods!
1 8 oz!. jar orange marmalade (1 pt!.)
6 fresh Scotch Bonnet Peppers, seeded (leave in the veins)
2 Tbs!. cider vinegar
? tsp!. table salt
In blender combine salt, vinegar, and peppers, Blend until smooth, about 1 minute!. Add orange marmalade and blend 1 more minute!. Pour into a glass 1 pt!. jar and store in refrigerator for 3 days before serving!.
Note: use very sparingly! Can cause sober persons to get drunk trying to cool tongues from the heat! About 1 tsp!. per gallon of chili works well for a mild to medium spice level!.
CAUTION! Wear gloves when making this recipe from start to end! The oils need to be washed from your hands very well before touching any body part or other persons, food, etc!. also make this in a well ventilated area, like under the stove hood (exhaust fan) or outdoors!. What ever you do, do not look into the blender even after it has stopped!. The atomized Capstan will burn your eyes!
I take no responsibility for accidental mishaps from anyone preparing this recipe
Jerk Chicken
David Herzog
? c!. whole allspice
1 1” cinnamon stick, broken
1 c!. red onion, chopped
? c!. green onions, chopped
? c!. dark rum
1 Tbs!. sugar
1 tsp!. dried thyme
3 Tbs!. peeled fresh ginger, grated
3 Tbs!. fresh lime juice
2 Tbs!. Worchestershire sauce
1 Tbs!. soy sauce
1 tsp!. fresh nutmeg, grated
6 Habanero or Scotch bonnet peppers(preferred), seeded and chopped
3 cloves garlic, chopped
2 skinless half chicken breasts
2 chicken leg quarters, skinned
? tsp!. salt
? tsp!. black pepper
1 Tbs!. vegetable oil
Cook allspice and cinnamon in a medium skillet over medium heat for 5 minutes or until toasted!. Place in a coffee grinder and process until finely ground!.
In a blander, add all ingredients (12) to chopped garlic, with allspice mixture and blend for 2 minutes until smooth!.
Sprinkle chicken with salt and pepper!. Place chicken in a ziplock bag with the spice mixture; seal and marinate 4 hours or over night in a refrigerator, turning occasionally!. Remove chicken and discard marinade!.
Heat oil in a 10” or 12” Dutch oven over high heat!. Add chicken, cook 2 minutes until browned, turn chicken over!. Bake for 15 to 20 minutes at 400o until chicken is cooked through!.
Serves 2 hungry adults or 4 smaller appetitesWww@FoodAQ@Com
Scotch Bonnet Marmalade
David Herzog
WARNING! This is not for those who can not handle spicy foods!
1 8 oz!. jar orange marmalade (1 pt!.)
6 fresh Scotch Bonnet Peppers, seeded (leave in the veins)
2 Tbs!. cider vinegar
? tsp!. table salt
In blender combine salt, vinegar, and peppers, Blend until smooth, about 1 minute!. Add orange marmalade and blend 1 more minute!. Pour into a glass 1 pt!. jar and store in refrigerator for 3 days before serving!.
Note: use very sparingly! Can cause sober persons to get drunk trying to cool tongues from the heat! About 1 tsp!. per gallon of chili works well for a mild to medium spice level!.
CAUTION! Wear gloves when making this recipe from start to end! The oils need to be washed from your hands very well before touching any body part or other persons, food, etc!. also make this in a well ventilated area, like under the stove hood (exhaust fan) or outdoors!. What ever you do, do not look into the blender even after it has stopped!. The atomized Capstan will burn your eyes!
I take no responsibility for accidental mishaps from anyone preparing this recipe
Jerk Chicken
David Herzog
? c!. whole allspice
1 1” cinnamon stick, broken
1 c!. red onion, chopped
? c!. green onions, chopped
? c!. dark rum
1 Tbs!. sugar
1 tsp!. dried thyme
3 Tbs!. peeled fresh ginger, grated
3 Tbs!. fresh lime juice
2 Tbs!. Worchestershire sauce
1 Tbs!. soy sauce
1 tsp!. fresh nutmeg, grated
6 Habanero or Scotch bonnet peppers(preferred), seeded and chopped
3 cloves garlic, chopped
2 skinless half chicken breasts
2 chicken leg quarters, skinned
? tsp!. salt
? tsp!. black pepper
1 Tbs!. vegetable oil
Cook allspice and cinnamon in a medium skillet over medium heat for 5 minutes or until toasted!. Place in a coffee grinder and process until finely ground!.
In a blander, add all ingredients (12) to chopped garlic, with allspice mixture and blend for 2 minutes until smooth!.
Sprinkle chicken with salt and pepper!. Place chicken in a ziplock bag with the spice mixture; seal and marinate 4 hours or over night in a refrigerator, turning occasionally!. Remove chicken and discard marinade!.
Heat oil in a 10” or 12” Dutch oven over high heat!. Add chicken, cook 2 minutes until browned, turn chicken over!. Bake for 15 to 20 minutes at 400o until chicken is cooked through!.
Serves 2 hungry adults or 4 smaller appetitesWww@FoodAQ@Com
Here's how I make it at home:
Put 2 large tomatoes and 4-5 jalepenos (depending on the size) into a bowl and microwave it for 5 minutes!. Let it cool then blend it in a blender or food processor!. Pour it back into the bowl!. Add some chopped up onions, cilantro and a dash of salt!. Mix it up good!. Finally, stick it in the frig and serve cool!.
It's a basic salsa receipe but it's such a hit at my family get togethers!. It's great in tacos or just as a dip!.Www@FoodAQ@Com
Put 2 large tomatoes and 4-5 jalepenos (depending on the size) into a bowl and microwave it for 5 minutes!. Let it cool then blend it in a blender or food processor!. Pour it back into the bowl!. Add some chopped up onions, cilantro and a dash of salt!. Mix it up good!. Finally, stick it in the frig and serve cool!.
It's a basic salsa receipe but it's such a hit at my family get togethers!. It's great in tacos or just as a dip!.Www@FoodAQ@Com