Homemade Red Hot Sauce Recipes

Steps:

• USING FRESH CAYENNE PEPPERS.
• There are two different ways to prepare this sauce. You can use fresh cayenne peppers, or you can use cayenne peppers from your garden that you have canned.
• If you're using fresh cayenne peppers, simply remove the ends and measure all of the ingredients into a small saucepan.
• Heat over medium heat until boiling.
• Reduce the heat slightly, but so the mixture continues to boil.
• Simmer about 20-25 minutes.
• Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.
• Transfer the mixture back into the saucepan and simmer another 15 minutes.
• USING CANNED CAYENNE PEPPERS.
• If you're using canned cayenne peppers, which is what we used in this particular recipe --.
• In a blender add 18 peppers, 1 cup of vinegar (we used the juice from our home-canned peppers), garlic, salt, and garlic powder.
• Cover and puree until smooth.
• Transfer to a saucepan and bring to a boil.
• Reduce heat and simmer for 20 minutes.
• The sauce is much better if you allow the flavors to marry overnight in the fridge, but if you don't have enough time to let it marinate overnight it will still turn out great wings!

Steps:

• Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
• Add dry mustard, salt, cloves and vinegar and combine.
• Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
• Pour into warm sterilized jars and seal.

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
• Roast for 10 minutes, until the edges of the peppers are brown.
• Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
• Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
• Remove the pot from the heat and let cool.
• Pour the vegetable mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
• Enjoy!