Hot Sauce

16 years ago

Hi there. I'm looking for some hot sauce recipes to try. I'm growing cayenne peppers for the first time this year and they are starting to ripen. I've been gardening about 8 yrs, and I've been canning 4 yrs. Last yr. I bought some cayenne peppers at a local farm stand and made the Ball Blue Book Red Hot Sauce (think that's the name) and it was a big hit with family. This yr. I'm looking for additional recipes to try. The National Center for Home Preservation has the same recipe for hot sauce as Ball, minus the sugar.

Any additional suggestions (I have read some of the old hot sauce threads)?

Found the following on-line ... is it really ok to not refrigerate when sauce has not been processed?

"One homemade recipe for Louisiana Hot Pepper Sauce, attributed to U. Taylor and published in "The New Orleans Times Picayune" in 1995 includes:

Â 3 cups distilled white vinegar

Â 2 teaspoons salt

Â 2 pounds cayenne or jalapeno peppers, seeded and chopped.

The recipe calls for simmering the vinegar, salt and peppers for five to 10 minutes. Puree in a food processor or blender. Then place in small, sterilized canning jars and let age in a cool, dark place for about three months. Strain and serve."

Thanks for your suggestions.

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Comments (5)

skeip
16 years ago
This is my favorite, and it couldn't be simpler. Kind of like the Thai Garlic Chili Sauce you can buy.

CHILI GARLIC SAUCE
6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
4 cloves garlic, chopped
Â½ teaspoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons distilled white vinegar
Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator. Makes a scant 2/3 cup.

Steve
readinglady
16 years ago
Regarding the first recipe, if there is any risk, it's minimal. The peppers are thoroughly acidified by cooking in the vinegar (an important step) and the vinegar is undiluted. Personally I wouldn't worry about leaving it at room temp, though doing so will accelerate the browning you get with a hot sauce over time.

Mold is a possibility, though unlikely.

Carol
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westfurd
Original Author
16 years ago
Thanks for the additional recipe and for the reassurance. I'll keep trying new recipes until I find the "perfect" one. This year I've canned about 40 jars of pickles using four different recipes (prepackaged Mrs. Wages and Ball mixes, and and 2 dill recipes from the BBB). I'm going to let them sit for a couple of months, and then at Thanksgiving I will have a "pickle off" contest, and see what recipe my family likes best -- although the crunchy refrigerator ones that I make without processing will be hard to beat.
zabby17
16 years ago
westfurd,

Those peppers are pretty much sitting in vinegar, so I wouldn't be too worried.

I make a simple hot sauce with peppers, cider vinegar, a little sugar and salt---probably the same as what's in the BBB. I get different flavours & heat levels depending on the type of pepper used. My favourite is a Hot Portugal pepper, a big, long red one (like an extra-skinny sheppard pepper) that's about the heat level of a jalapeno. Since the sauce isn't too zingy, I can put quite a bit of it on, and I love the flavour!

Look forward to hearing the results of the "pickle off"! I've got two varieties of paste tomatoes that I think I'll put into a "sauce off"....

Z
bb
16 years ago
salt, peppers, peppers is basic as you can get, works well,
you can also pickle hot peppers,

just as a reminder to all, use rubber gloves, not latex,
the molecules of Capsicum oil are smaller then the
microscopic holes in the latex. the oil goes right through.