Ever made hot sauce at home?!


Question:

Ever made hot sauce at home?

Tell me about your endeavors. I have some cayennes + jalapenos; pretty soon I will have alot of habeneroes & hopefully later some serranos too. I have some cider & white vinegars & some common spices + fresh vegetables. What are some good methods & ingredients or a good recipe?


Answers:
Creole Pepper Sauce

Yield: 3 to 4 cups

Ingredients:

* 1 small, green papaya
* 2 quarts water
* 5 Congo peppers (Habaneros), seeds and stems removed, chopped
* 1 large onion, chopped fine
* 2 cloves garlic, minced
* 4 tablespoons dried mustard
* 2 tablespoons salt (or less, to taste)
* 3 cups vinegar (or 1? cups vinegar mixed with 1? cups water)
* ? teaspoon ground turmeric
* 1 teaspoon curry powder

Method:
Boil the papaya in its skin for 10 minutes, then remove and cool. Peel the papaya, remove the seeds, and chop it into 1-inch cubes.
Combine the papaya with the remaining ingredients in a sauce pan. Bring to a boil, reduce heat, and simmer for 20 minutes.
Remove from the heat, cool the mixture, puree it in a food processor, and bottle it.

yes.

no easier to buy it

The last time I did this I included 2 entire limes (with peel/without seeds) into the crock post. I enjoyed the tangy outcome.

I've also tried 1 part malt vinegar - 1 part white vinegar. I prefer it with all white, but it had an interesting flavor.

A nice one is
dice a tomato, large or two medium
dice some onion
dice three Serrano chilies
put in a bowl and add lemon or lime juice and salt to taste
dice come cilantro before placing the dish on the table.


another,

put some small green tomatoes in a little water with vinegar and let boil about 4 minutes
put it into a blender

throw in a few chilies (of what you have on hand) and a few cloves of garlic

blend and strain

a good liquid sauce.

add some white vinegar for

I made some once with a pineapple base. Peel a fresh pineapple and boil the peel in water for about 20 minutes, strain and reserve the water for your hot sauce. I used cayenne peppers. Slice the peppers length wise and drop into a bottle (an empty liquor bottle works fine) I used about 30 peppers. Add three or four crushed cloves of garlic, one or two bay leaves, about fifteen black pepper corns and a couple of pinches of oregano or a couple of sprigs of fresh oregano if you have some. Fill the bottle with your pineapple water leaving some room at the top to add a tablespoon of olive oil. Place the bottle in a large sauce pan with cold water and bring to a boil. Boil until sauce is hot and remove bottle and let it cool. Cap the bottle loosely and place in the sun for a couple of days, the sauce will ferment in the bottle so it's important that the cap be loose (I once had one explode). To stop the fermentation add a tablespoon of white rum. The most important thing about making this is that you have fun. Here in Puerto Rico we call it Pique (pronounced Pee-Kay) Enjoy!




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources