Homemade Hot Pepper Sauce Recipes

Steps:

• ***Caution - you must wear food-safe gloves when preparing this***.
• Wearing gloves, seed and chop the chile peppers.
• Simmer vinegar, salt and peppers in a large saucepan over medium heat for 10 minutes. ***BE CAREFUL NOT TO BREATHE THE FUMES***.
• Let cool and then process in a blender until smooth.
• Store in a glass bottle and age for at least 3 months.
• Strain sauce into small bottles for gifts or for home use.

Steps:

• Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
• Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

Steps:

• Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
• Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil.

Steps:

• Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
• Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
• Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.

Steps:

• Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
• Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.

Steps:

• Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

Steps:

• Wearing rubber gloves, fill a 14oz glass jar with stemmed Thai chile peppers to within about an inch from the top.
• In small saucepan, bring vinegar, salt, and sugar to a boil, stirring until salt and sugar are dissolved (about 2-3 mins).
• Remove from heat and let stand for 5 minutes.
• Pour hot mixture over peppers in jar.
• Cover and chill 3 weeks.
• NOTE: Chilling for three weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the zippier it gets!
• NOTE #2: Wearing rubber gloves when working with hot peppers is a good idea!

Steps:

• Combine peppers, garlic, and water in a pot.
• Cover and simmer until peppers are very tender.
• Puree in a food processor.
• Combine pureed peppers with remaining ingredients in a pot.
• Simmer, stirring occasionally, until mixture thickens.
• Pour into clean hot half pint jars leaving 1/2 inch headspace and seal.
• Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.

Steps:

• Put ingredients through blender and put in sterilized bottles.
• Refrigerate.
• Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!

Steps:

• Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds.
• Cut crosswise into 1/2-inch-thick slices.
• Put the peppers, vinegar, water, and salt in a medium-size nonreactive saucepan over medium-high heat.
• Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool.
• Pour the mixture into a food processor or blender and process until smooth.
• Strain through a fine-mesh strainer, pour into sterilized bottles, and secure with airtight lids.
• Refrigerate and let age for at least 2 weeks before using.
• **Note - The sauce can be stored in the refrigerator for up to 6 months.