Pepper Joes Hot Sauce Recipes
PEPPER JOE'S HOT SAUCE
This is one great hot sauce - easy to make and you can have it as mild or as hot as you want . Great for using up those chili peppers from the garden. Use it on everything and anything. Keeps several weeks in the fridge. This recipe was on the internet and credited to Pepper Joe
Provided by Bergy
Categories Sauces
Time 30m
Yield 1 cup or a bit more
Number Of Ingredients 13
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.
DR. PEPPER SLOPPY JOES
Throw away the canned version this one is just as good, actually better I think. I prefer the real thing vs. Diet Dr. Pepper, but either one would work, I think. My Sister-In-Law contributed this to our family cookbook.
Provided by True Texas
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, breaking into small pieces, add garlic, onion and salt.
- Cook 5 minutes.
- Add remaining ingredients, stir well.
- Simmer 20 minutes or until thick.
- Spoon onto toasted buns.
Nutrition Facts : Calories 364.8, Fat 17.2, SaturatedFat 7, Cholesterol 110.6, Sodium 1056.9, Carbohydrate 15.6, Fiber 2.2, Sugar 10.7, Protein 36.2
HOT PEPPER SAUCE
This is a great way to use home grown jalapenos instead of buying those little bottles of hot pepper sauce sold in the grocery. This takes 3 months to age. Recipe souce: Mastering Barbecue
Provided by ellie_
Categories Sauces
Time 55m
Yield 3 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 130.6, Fat 1.1, SaturatedFat 0.3, Sodium 1176.6, Carbohydrate 19.8, Fiber 8.5, Sugar 12.6, Protein 2.8
PRESERVED HOT PEPPER SAUCE
Spice up your food (and decorate your table) with this simple recipe. [Southern Living, September 2008]
Provided by Rhondapalooza
Categories Spicy
Time 15m
Yield 1 jar
Number Of Ingredients 5
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.
Nutrition Facts : Calories 81.7, Fat 0.2, Sodium 2340.9, Carbohydrate 9.8, Fiber 0.6, Sugar 7.2, Protein 0.7
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