Mike's Hot Sauce #2

Recipes that work best for teardroppers

Mike's Hot Sauce #2

Postby Mike B » Sun Jan 08, 2012 10:58 am

10 red chili peppers, seeded, de-veined and chopped
1 large Jalapeno pepper or 1 Serrano pepper, seeded, de-veined and chopped
2 large cloves garlic, chopped
vinegar

Put peppers and garlic in a blender and blend until smooth. Add a bit of vinegar to loosen up the mixture and allow it to be blended well. Add enough vinegar to make a smooth sauce and blend some more. Refrigerate the result. Shake before using.

Note: Pick the green pepper you are comfortable with. The Serrano can be up to 3 times hotter than the Jalapeno.

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Last edited by Mike B on Sun Nov 18, 2012 10:40 am, edited 1 time in total.
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Postby Loader » Sun Jan 08, 2012 11:31 am

Looks good Mike! Always wanted to try to make my own hot sauce, looks pretty straight forward!
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Postby parnold » Sun Jan 08, 2012 11:41 am

For the adventurous, and maybe not knowledgable about working with hot peppers.. it's not a bad idea to wear latex gloves while cutting. Nothing worse than rubbing your eye after cutting hot peppers. :lol:
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Postby honeask » Sun Jan 08, 2012 3:39 pm

Amen to that! I made popcorn in my favorite Calphalon skillet the other day and it was hot. I kept wondering what was going on til I remembered that I had made a chipotle sauce for our beef tenderloins on Christmas day. Pan had been washed well but still gave popcorn a hot taste. WEIRD. I might have to try this hot sauce.
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Postby Mike B » Mon Jan 09, 2012 9:48 am

As I mentioned over on camp-cook.com, this really isn't that hot, but it is really tasty. Removing the seeds and veins removes a lot of the heat.

Doing your own hot sauce is very easy to do. Just don't over-do it with the vinegar.

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Postby Mike B » Mon Jan 23, 2012 10:06 am

Mike's Hot Sauce #3
    10 red chili peppers, roughly chopped
    1 Serrano pepper, roughly chopped
    2 large cloves garlic, diced
    2/3 cup vinegar

Put all the ingredients in a small sauce pan. Heat to a boil, then reduce heat to a simmer. Simmer for 12 to 15 minutes. Remove from heat and let cool.

Pour the result into a food processor and process until smooth. Refrigerate after you are done. The heating step helps to break down the peppers so they form a better sauce.

Update: A food processor really doesn't chop everything up fine enough to make a sauce. Use a blender instead.

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