Hotter N Heck Hot Sauce Recipes

Steps:

• Remove stems from peppers.***
• Place peppers in a large pot cover with water and bring to a rolling boil.
• Remove from fire and let steam for 5 minutes.
• Drain peppers and place whole (DO NOT SEED, This adds more "heat" to the sauce) in a blender Add vinegar, salt and blackpepper corns.
• Cover and set blender to liquify speed for 2 minutes.
• If sauce is to thick add some more vinegar a little at a time.
• Place in 5oz sterile bottles and enjoy.
• Keep refrigerated for longer shelf life.
• *** Use rubber gloves when handling these babies...The oil from the peppers can iritate....Avoid touching eyes until you have washed hands a few times to remove pepper oils.

Steps:

• Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-quart glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
• Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)
• Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.) DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.

Steps:

• Place the chiles in a medium saucepan and cover with cold water.
• Place over high heat and let the water come to a boil.
• Remove from heat and let sit for about an hour.
• Drain the chiles and place in a blender or food processor along with the salt and garlic.
• Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
• Once the mixture is thoroughly blended, remove and place in a small glass jar.
• Stir in the cumin and smooth the mixture down.
• Pour enough olive oil over the "harissa" to completely cover the top.
• Cover and refrigerate.
• Makes about 1/2 cup.