Homemade Hot Sauce

[Chaotic Void]

I tried some of my friend's Dad's homemade hot sauce at school yesterday. It was sensational; a lot better than the store-bought stuff. Now I am addicted to Homemade Hot Sauce. I'm looking for recipes for Hot Sauce to make.

Does anyone got a good recipe for Hot Sauce?

[Dave G]

Do you have the recipe for the stuff you had at school?
:cartman:

[Chaotic Void]

Do you have the recipe for the stuff you had at school?
:cartman:

I wish...

[Dave G]

my dad had a dry rub for barbecue....I should get him to send me some.

[Chaotic Void]

my dad had a dry rub for barbecue....I should get him to send me some.

[Soyeong]

I had a similar experience where I tried most of the salsas that Cub Foods had to see if I could find one that one that was better than Pace. Eventually I tried to make my own and I loved it. I use:

1 large can of diced tomatoes
2-3 Jalapeño peppers
1 Serrano pepper
around 1/8th an onion
a small amount of cilantro
a small amount of garlic
some lemon juice

I poor off some of the juice into a container, then blend up the tomatoes (with the cilantro if it's fresh and not dried) for a few seconds. More juice can be added later if needed. Then gut and dice up the peppers and the onion and add that to a container, along with the seeds. I'm sorry about not listing the exact amounts since I'd have to look at the recipe, but I'm still tweaking them anyway. I can list them if anyone is actually interested in trying it. Some people add salt, but I find that the chips are already more than salty enough.

I use Ortega hot sauce, but I would be interested if anyone had a good recipe for it.

[Chaotic Void]

I had a similar experience where I tried most of the salsas that Cub Foods had to see if I could find one that one that was better than Pace. Eventually I tried to make my own and I loved it. I use:

1 large can of diced tomatoes
2-3 Jalapeño peppers
1 Serrano pepper
around 1/8th an onion
a small amount of cilantro
a small amount of garlic
some lemon juice

I poor off some of the juice into a container, then blend up the tomatoes (with the cilantro if it's fresh and not dried) for a few seconds. More juice can be added later if needed. Then gut and dice up the peppers and the onion and add that to a container, along with the seeds. I'm sorry about not listing the exact amounts since I'd have to look at the recipe, but I'm still tweaking them anyway. I can list them if anyone is actually interested in trying it. Some people add salt, but I find that the chips are already more than salty enough.

I use Ortega hot sauce, but I would be interested if anyone had a good recipe for it.

I might have to try that.

[mossrose]

My son-in-law was making his own hot sauce a while back and selling it for a while. He used habaneros.

I gave a jar of it to my friend who likes hot stuff. She stuck the tip of a toothpick into it and placed it on her tongue. I guess when something is hot enough she gets the hiccups. She did, immediately.

I won't touch the stuff.



But I don't think he is making it anymore. He doesn't have time.

[Chaotic Void]

My son-in-law was making his own hot sauce a while back and selling it for a while. He used habaneros.

I gave a jar of it to my friend who likes hot stuff. She stuck the tip of a toothpick into it and placed it on her tongue. I guess when something is hot enough she gets the hiccups. She did, immediately.

I won't touch the stuff.



But I don't think he is making it anymore. He doesn't have time.

Any shot at getting the recipe?

[mossrose]

I will ask him, but I doubt he will be willing to share, since he may still be making it (and I just don't know about it), or he may want to start selling it again in the future.

[Chaotic Void]

I will ask him, but I doubt he will be willing to share, since he may still be making it (and I just don't know about it), or he may want to start selling it again in the future.

Okay.

[mossrose]

I have emailed him. Will see what he says. Probably won't hear until tonight.



If he won't give up the recipe, I will see if he has any jars hanging around, and will try to send you one.

[Crow]

This is really hot, and needs to be made outdoors. Otherwise, your house will be uninhabitable. It keeps a very long time.

10 habenero peppers, preferably as red as possible
1 cup cider vinegar
1 oz balsmatic vinegar
1 tsp salt
1 or 2 cloves garlic (or 3, like I do)
1/4 tsp chinese 5 spice powder (my tribe of rednecks spent time overseas)
2 oz 100 proof vodka, or 1 oz good corn moonshine
1/4 cup brown sugar

Remove stems from peppers, but do not remove seeds. Use gloves, or you will be sorry. Place all ingredients in a blender. Using an extention cord, take the blender outside. Put the lid on, hold it down, and grind it until very liquid. DO NOT TAKE THE LID OFF YET! Let the contents set for a few minutes, then take the lid off, but do not breathe the fumes from inside. It is adviseable to do this on a day with a breeze, as in adviseable because you will not choke from the fumes. With the breeze to your back, transfer into a non-valuable heavy pot.

Start a small smoky wood in the BBQ grill or smoker. Place the non-valuable pot and contents in the heat source and let it smoke for an hour, or more. (more is better) The fire should be hot enough that the sauce gets dark and thickens a bit, but does not boil. If the outside of the pot has not blackened considerably either your fire is not smoky enough or it hasn't cooked long enough. You can soak part of the wood or wood chips in a little water for a few minutes then let them dry overnight to make them smoke better. If you must use a charcoal or gas grill, wrap some soaked wood chips in heavy foil, poke holes in it to let the smoke out, and place it on top of the fire. I use a smoker with an offset fire box, but you can build the fire on one half of a BBQ grill, let it go down to white coals, then put the packet in if you're using charcoal, then set the grill over it, put the pot on the other half, then shut the grill lid. Leave the lid off the pot. The smoke flavors the sauce.

The reason this stuff gets so wicked hot is that you're using the seeds and membranes and really grinding them fine. The acids in the vinegars and the alcohol not only liberates more heat, but it liberates flavors that aren't otherwise dissolved. The sugar and salt and garlic give it a little bit more flavor than just pure hot. The five spice powder, for whatever reason, just makes it good. The smoke cooks off the alcohol and gives it a good flavor too.

I'm not kidding about holding the stuff where you don't breathe it until the fumes have cleared. It's like being hit with pepper spray and will knock you over. Once it's cooked it's not as bad. I pour it in a canning jar. Used sparingly it's great stuff. Overused it's beyond vile and only a masochist would want to eat it. It's best mixed into BBQ sauce.

[Chaotic Void]

I have emailed him. Will see what he says. Probably won't hear until tonight.



If he won't give up the recipe, I will see if he has any jars hanging around, and will try to send you one.

Either way, that's great. Thanks Mossy.

[Chaotic Void]

This is really hot, and needs to be made outdoors. Otherwise, your house will be uninhabitable. It keeps a very long time.

10 habenero peppers, preferably as red as possible
1 cup cider vinegar
1 oz balsmatic vinegar
1 tsp salt
1 or 2 cloves garlic (or 3, like I do)
1/4 tsp chinese 5 spice powder (my tribe of rednecks spent time overseas)
2 oz 100 proof vodka, or 1 oz good corn moonshine
1/4 cup brown sugar

Remove stems from peppers, but do not remove seeds. Use gloves, or you will be sorry. Place all ingredients in a blender. Using an extention cord, take the blender outside. Put the lid on, hold it down, and grind it until very liquid. DO NOT TAKE THE LID OFF YET! Let the contents set for a few minutes, then take the lid off, but do not breathe the fumes from inside. It is adviseable to do this on a day with a breeze, as in adviseable because you will not choke from the fumes. With the breeze to your back, transfer into a non-valuable heavy pot.

Start a small smoky wood in the BBQ grill or smoker. Place the non-valuable pot and contents in the heat source and let it smoke for an hour, or more. (more is better) The fire should be hot enough that the sauce gets dark and thickens a bit, but does not boil. If the outside of the pot has not blackened considerably either your fire is not smoky enough or it hasn't cooked long enough. You can soak part of the wood or wood chips in a little water for a few minutes then let them dry overnight to make them smoke better. If you must use a charcoal or gas grill, wrap some soaked wood chips in heavy foil, poke holes in it to let the smoke out, and place it on top of the fire. I use a smoker with an offset fire box, but you can build the fire on one half of a BBQ grill, let it go down to white coals, then put the packet in if you're using charcoal, then set the grill over it, put the pot on the other half, then shut the grill lid. Leave the lid off the pot. The smoke flavors the sauce.

The reason this stuff gets so wicked hot is that you're using the seeds and membranes and really grinding them fine. The acids in the vinegars and the alcohol not only liberates more heat, but it liberates flavors that aren't otherwise dissolved. The sugar and salt and garlic give it a little bit more flavor than just pure hot. The five spice powder, for whatever reason, just makes it good. The smoke cooks off the alcohol and gives it a good flavor too.

I'm not kidding about holding the stuff where you don't breathe it until the fumes have cleared. It's like being hit with pepper spray and will knock you over. Once it's cooked it's not as bad. I pour it in a canning jar. Used sparingly it's great stuff. Overused it's beyond vile and only a masochist would want to eat it. It's best mixed into BBQ sauce.

Sounds delicious... and really spicy. Though I might have to omit the Alchohol, unless my mother is willing to pick some up at a liquor store [only being 17, I can't get near a liquor store].

[I think I might have to give this recipe to my friend to give to his dad to try... I've been told the guy practically drinks hot sauce.]