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Heinie Hurtin Hot Sauces
Don't reach for water to cool your mouth.
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Use non reactive cookware (stainless steel, enamel or glass) with these recipes
Rubber gloves should also be used to protect your hands and eyes
Instead use peanut butter, milk, ice cream or yogurt
Capsacin will bind to the fat and allow it to be swallowed
If you eat a pepper everyday you will build ammunity to the heat
These recipes can be used to eat grease from garage floors.
Louisiana Hot SauceIngredients:
3 cups stemmed, chopped, red cayenne peppers
1 cup white vinegar
1/2 cup water
1 Tbsp. finely chopped garlic
1 Tbsp. sea salt
Preparation
In a non reactive pot combine ingredients and Simmer over medium heat until very soft, stirring occasionally.
Remove and mash with potato masher
Press mixture through a sieve to leave skin and seeds Discard solids.
If this is too thick to pour add vinegar and salt to consistency.You can preserve your sauce by canning it in sterilized jars or bottles in a hot water bath for 35 minutes.
Seal and place in a cool, dark place to age for about 3 months.
Strain a portion of the sauce when ready to use, store in refrigerator after opening.
It will last 6 weeks or so on the shelf, and months in the refrigerator after you open the canned bottles.Jalapeno or other peppers can be substituted for the cayenne peppers.
Raw apple cider vinegar provides a different flavor and garlic will give a boost to the taste.
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Homemade Tabasco Style Sauce
Ingredients:
The chiles in this recipe are not aged in oak barrels for three years like the famous McIlhenny product.
If you can't find tabascos you can substitute dried ones that have been rehydrated or other small, hot, red peppers like cayenne.
1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
Preparation
Mix the peppers and the vinegar in a saucepan and bring to a boil.
Stir in the salt and simmer for 5 minutes.
Remove from the heat and cool
Puree in a blender until smooth.
Put in a glass jar and allow to age for 2 weeks in the frige.
After 2 weeks strain the sauce, and add vinegar if it is to thick.
Makes about 2 cups
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Sriracha Sauce
Similar to ketchup with a kick. This sauce is found on the tables of Thai and Vietnamese restaurants. Remember, freshness is the key to the flavor of Sriracha Sauce.
Ingredients:
1 pound fresh red serrano, cayenne, thai, or chile de arbol chiles w/ stems removed
2 1/2 cups rice vinegar
1/4 cup sugar
1 tablespoon salt
Preparation
Remove the stems from the chiles.
Place the chiles and vinegar in a saucepan and heat to boiling.
Turn off the heat and add the sugar and salt and stir until dissolved.
Place the saucepan contents in a food processor or blender and puree until a smooth thin-paste consistency.
Add additional rice vinegar if the mixture is too thick.
Allow the mixture to steep for several hours, place in glass containers, and refrigerate.
The consistency should be slightly thinner than ketchup.
Optional: Strain the sauce through sieve and discard the solids for a smooth, seedless consistency.
Makes 3 to 4 cups
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"Hot Sun of a Beach" Caribbean Pepper Sauce
Ingredients:
1/2 pound red habanero chiles, seeds and stems removed
(Red habaneros in the Caribbean are also called Congo or Bonney peppers)
1 white onion, chopped
2 cloves garlic, chopped
1/2 cup raw apple cider vinegar
1/2 cup lime juice and/or lemon juice
2 tablespoons water
1 medium papaya, boiled until tender, peeled, seeded, and chopped
1 tomato, chopped
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon ground nutmeg
2 tablespoons dry mustard
1/2 teaspoon turmeric
Preparation
Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree in batches.
Remove to a shallow bowl.
Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric.
Pour this hot, spiced mixture over the reserved puree and mix thoroughly.
It will last up to eight weeks in the refrigerator.
Makes 3 to 4 cups
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Scotch Bonnet Pepper Sauce
Ingredients:
8 to 12 Scotch Bonnet Peppers
¼ cup cane or raw apple cider vinegar
½ cup sugar
1 Tablespoon olive oil
2 Onions diced
2 Ripe mangoes or pawpaws (papaya), skinned, seeded, and diced to ½ inch cubes
6 carrots diced
2 Cho Cho squashes peeled and diced (Chayote-Choko)
12 Pimento berries (allspice)
10 whole black peppercorns
4 sprigs of Thyme
1 oz ginger root, finely diced
Preparation
In a non reactive pot, heat the oil.
Sauté the onions until they are translucent but not brown.
Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger.
Sauté the mixture 5 minutes, stirring constantly.
Add the sugar and Scotch Bonnet Peppers.
When the sugar has become syrupy, add the vinegar, and cook until the carrots are soft, about 5 to 10 more minutes.
Puree the mixture in a blender, and strain it.
Store in a tightly closed bottle in the refrigerator.
Makes 3 to 4 cups.
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Basic Green Hot Sauce Recipe
Ingredients:
1/2 lb Tomatillos; Coarsely Chopped
10 oz Fresh Spinach; Chopped
4 oz Green Chiles; Chopped, 1 cn
1/2 c Olive Oil
1 c Onions; Chopped, 2 Med.
2 c Dairy Sour Cream
1 c Chicken Broth
2 ea Cloves Garlic; Crushed
1 T Oregano Leaves; Dried
Preparation
Cook and stir onions in oil in a 3-quart saucepan until tender.
Stir in remaining ingredients except broth and sour cream.
Cover and cook over medium heat for 5 minutes, stirring occasionally.
Place mixture in food processor work bowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute.
Return mixture to saucepan; stir in broth.
Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes.
Stir in sour cream.
Cover and refrigerate any remaining sauce.
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PEPPER JOES MEDIUM HOT SAUCE
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Ingredients:
12 jalapeno peppers
8 tablespoons red wine vinegar
1 whole lime
1 tablespoon sugar
1/2 tbs. salt
1/2 tbs. onion powder
1/2 tbs. garlic powder
Preparation
Cut hot pepper in half and remove seeds.
Drop in boiling water for 30 seconds to blanche.
Squeeze juice from lime and combine hot peppers with all other ingredients in blender and chop.
Then put on high speed to blend all ingredients together.
Store in an old hot pepper sauce bottle or ketchup bottle and store in fridge.
It's simple to make and 100% natural.
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PEPPER JOE'S ISLAND HOT SAUCE
(A 10 ON THE PEPPER JOE HEAT SCALE)Ingredients:
12 habanero peppers
2 carrots
1 lg. onion
6 cloves of garlic
1/2 tbs. salt
1/4 tbs. white pepper
1 lime
8 tbs. white vinegar
Preparation
Cut habanero peppers in half and remove seeds.
Drop in boiling water for 30 seconds to blanche.(handle with care)
Remove peppers and put onion, carrots and garlic cloves into boiling water and cook until tender.
Squeeze juice from lime and combine all ingredients and put in blender.
First chop, then blend at high speed. done!
Just put in wide-mouth jar and store in fridge.
Spoon out this hot sauce as needed.
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