Homemade hot sauce is a fun and delicious project to tackle when you have a bounty of hot peppers. You can use a variety of hot chilies to make your own hot sauce, and the combinations of peppers and seasonings you can use are endless! The basic premise is to lightly ferment hot peppers before blending them into a sauce, similarly to making sauerkraut and the like, then mix them up with vinegar.
Most hot sauces have other seasonings like garlic, onion, and sometimes contain spices like cumin, coriander, or even mustard seeds. But whether you want a clean heat where the fruity flavor of the peppers come through or a well seasoned hot sauce, this recipe is a great place to start and make your own! The main differences will be the color of the sauce, the heat level, sweetness, and flavor of the peppers themselves.
Different chiles have different water content. Some are fleshier and contain more water, while some have thinner skins. Some peppers contain more seeds and others are more hollow. Sometimes I like to strain out the pulp for a thinner more watery hot sauce, and other times I leave the pulp in for a thicker hot sauce which can be thinned to a pourable consistency!
Basically, you can use this method to make hot sauce with any hot chili peppers, but feel free to adjust it to meet your own preferences! Spicier peppers will make hotter hot sauce, and milder peppers will make milder hot sauce. If I have a lot of really hot chiles, such as habaneros, I like to mix them with some milder chiles.
And combinations of them. Fermentation is a big word, but luckily chilies are some of the easiest foods to ferment. Both the heat of the chilies, the salt, and garlic that are added to the mix help prevent unwanted bacteria from growing, while the naturally occurring good bacteria on the produce itself is able to culture.
Fermenting the peppers helps the flavor develop and helps preserve the hot sauce. First, you add a bunch of hot peppers, garlic, onion if using , salt and water to a food processor and chop it coarsely to make a thick and pulpy salsa. Transfer the mixture to a clean glass jar, cover it with cheese cloth, and place a rubberband around the lip to hold it in place. Set aside for 24 hours to kick start the fermentation, then stir in the vinegar and let it ferment for a week—still covered with cheese cloth.
For a thin and smooth hot sauce you can run it through a cheesecloth lined strainer to remove all pulp. Make sure to squeeze out all the liquid from the pulp if you use cheesecloth! The flavor of homemade hot sauce is so fresh and perfect when compared to store bought versions. For an easy maybe 15 minutes of total hands on time, you have a mouth watering results that can theoretically last you for months if you pace yourself. But there is no need, you can just make more! There are so many variations you could make, from what kinds of chiles you use, to which type of vinegar you use and how much you add even.
Sometimes sweetness balances out the spicy and brings out flavor even more. You can add sugar to the final hot sauce to taste start with a teeny amount or do it by adding sugar containing vegetables to the sauce. Or you can add a carrot at this point! Carrot is a great earthy tasting, natural sweetener. You could try making a mango hot sauce by rehydrating dried mango and blending it into the final sauce. This is really nice with a spicy sauce like habanero hot sauce.
It turned out great. What a nice flavor. Gary Sampson. Your dad's recipe is great! My advice for the "not hot enough for me" people is to write your own or simply add more pepper.
Don't say it sucks just because you can't cook. Buckwheat Queen Allstar. Loved this indeed! I added some habanero. I used it to make salsa chicken and found out that warmed, this salsa is even better. Thank you for the recipe. Lena Cornell. I have been making this salsa for years. The only change I make is to add cilantro and lime juice for an authentic Mexican salsa.
I also add more salt. I vary the amount of onion and peppers depending on how hot I want it. One trick is to use canned jalapenos and put in some of the juice from the can.
It adds more pepper flavor. We enjoyed this. We will make it again. All Reviews for Cliff's Hot Sauce. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? A half gallon! He confided that the men in his group would go nowhere unless they had this salsa.
It was his secret sauce. By the close of the weekend Pedro and I had become bonded. I was convinced of the bond when Pedro came into the kitchen and quietly told me that he was passing on to me the secret to his famous salsa.
Now I am going to tell you. I was shocked and honored. That was two decades ago and I still remember the moment, one I hold closely and dearly. What I learned from Pedro is that the roasting, toasting, or frying of the hot peppers is what makes all the difference in the final outcome. Does it ever! In the last twenty years I have worked with a variety of hot peppers for a variety of recipes. This I know for certain: if you do not take the time to roast, toast, or fry the pepper, you have missed out on a heck of a lot of great flavor.
There are no substitutes, no way to make it up. Pedro was using dried peppers. This was March and dry peppers were all that was available to him. Come summer he would be using fresh hot peppers. Depending on your palate and your heat tolerance you may be more interested in the mildly hot peppers like the Santa Fe or the rellano-type pepper.
On the hotter extreme you could go with habanero or Hungarian Carrot. With any variety, always test for heat. In some seasons the peppers carry little heat. You will want to use more than usual. At other times the peppers will be hotter than you expect. Just know the heat level of the peppers at hand so you can make reasonable adjustments to your mixture.
For his salsa Pedro was using fourteen Serrano peppers. I used five and loved the results. We all have different heat tolerances! The following recipe makes about a quart of salsa. Feel free to double or quadruple the recipe, or cut it in half. Thank you, thank you, thank you. I just wanted to let you know that I have just made this and it tastes amazing!!
Just thought I would shoot you a quick up date to let you know that I had some friends round last night and after trying your hot sauce they asked nay demanded where I got the recipe from so I pointed them over to this post and told them the secret was in the roasting of the peppers. I cannot wait to make this for my hubby. He loves hot sauce on almost anything, the hotter the better.
And with so few ingredients, it seems very simple. Sounds like a great recipe….. Would like to tell you how I kick my homemade hot sauce up a notch…. After I put everything in the blender I take a fry pan and put a little bit of oil in the pan and I fry the blended sauce for about 30 min….
0コメント