Pepper Joes Hot 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:

• Blanch the peppers in boiling water for 1 minute (if you want this sauce milder remove seeds& membrane before blanching the peppers) Put the peppers in your food processor or blender.
• Boil the onion, garlic& sweet potato until fork tender (just cover them with water& bring to a boil, simmer until tender) Toss the onion, garlic& sweet potato into the processor together with all the other ingredients Pulse to start and then puree, cool.
• Place in a jar with a lid, refrigerate.

Steps:

• In a dutch oven or 12" heavy skillet put in your oil and set your stove to medium-low heat.
• Add the Red Skin Potatoes. Cook for 3-5 minutes stirring occasionally. You want the potatoes warm and slightly softened.
• Put in the rest of the vegetables and the salt and cook for 5-10 minutes or until most of moisture has cooked out of the corn. This should be a gentle cooking time so reduce heat to were you just hear the sizzle.
• Add the rest of the spices and let it cook for just a minute or two more to help integrate the flavors. If you don't have a Dried Chipotle Powder mix try the Southwest Chipotle Seasoning (recipe #162886) found on RecipeZaar.
• Remove the vegetables and set aside. Remember they're hot, so use an appropriate storage vessel.
• Brown the meat and drain off any fat or extra juice and discard the liquid.
• Bring back the vegetables to the pan and add the rest of the ingredients.
• Cook for 10-15 covered or until the potatoes are tender.

Steps:

• Fill 1 (14 oz.) glass jar with 1 cup red and green Thai chile peppers (or other peppers of your choice), stemmed, filling to about 1 inch from top of jar.
• Bring 1 cup cider vinegar, 1 teaspoon salt, and 1 teaspoon sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes).
• Remove from heat and let stand 5 minutes.
• Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.
• Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes.
• Remember to wear rubber gloves when filling the jars with peppers.

Steps:

• Tightly pack a clean decorative Glass Jar (Empty Malt or Red Wine Vinegar Jars work great) with the peppers.
• Bring vinegar, salt and sugar to a boil over medium heat, stirring until salt and sugar are dissolved (about 3 minutes).
• Remove from heat and let stand for about 5 minutes.
• Pour hot vinegar mixture over the peppers.
• Leave about 1 inch from the top of the jar.
• If it starts getting low you can add a bit more of the Vinegar mixture.