Handcrafted Hot Sauce

[King PSYZ]

So most recently, I made my special brand of handcrafted table hot sauce.

Lots of fun, and real tasty too.

First off, you'll need the following:


12 Serrano Chiles
3 Red Bell Peppers
6 Fresh Jalapenos
3 German Wax/Yellow Banana Peppers
12 Habenero Peppers
2 Pasilla Chiles
3 Tomatillos
1 Large Tomato
1 Large White Onion
2 Medium Garlic Bulbs
1 small 6oz bag of Red Hot Chile Peppers
1 Lemon
2 Pints Distilled White Vinegar to 1 Pint Cold water
1 Large Bottle of Real Good Beer
2 shots of good Rum
Large Stock/Soup pot
Potato Masher
Hand Mixer
Blender / Food Processor
several 6-12oz bottles with caps


So first, take the Onion roughly chopped, peeled and cleaned Garlic, quartered Tomato, halved Lemon, bag of Red Hot Chiles, Beer, Vinegar, and Water and turn on a High Heat

At the same time either fire up the grill or turn your oven on it's highest setting and let pre heat.

Take all the chile peppers and clean off any stems or leaves. Then Roast all the Peppers until slightly blackened and set aside.

At this point the vinegar should be boiling, if not wait until it starts and then add all of the roasted peppers.

Lower Flame to a Medium High and let simmer. Checking occasionally

Once the veggies start to break down, and the Lemon is all but just the skin, start to mash the mix with a potato masher now and then, helping it to break down.

Remove Lemon skin and take your electric mixer and start to mix the blend while cooking. At this point the liquid will start to turn reddish, but still be watery.

Continue cooking until it starts to thicken slightly and reduce and remove from heat directly into the fridge.

The cooking process on average can take 4-6 hours, the longer the better.

Once the pot has cooled, remove and mix until you have a slightly chunky mix with a thick red sauce. Stir well and start to add to the blender or processor. Blend until liquified on highest setting (5 minutes per batch) and set aside in a large bowl or another stock pot. Once all the sauce has been liquified stir in the ice cold rum and mix well.

Then depending on bottle size, add just shy of a full bottles worth to your blender/processor and liquify once more for about 3 minutes and then add to bottle.

Once this stage is complete place the bottles in a dark cupboard and leave em be for 7 days. Checking once a day to relieve any gasses that might have built up.

Then it's ready to eat, no need to refridgerate, although you're more than welcome to. The longer it ages, it hotter it gets.

[HEIRESS]

I COMMEND YOU!

[jabumbo]

OH MY GOD



i love hot sauce, so i will defeintly want to try this. the hard thing is getting all those ingredients...



how thick does the mixture usually end up? or is that depending on how long i cook it and how i blend it?

[korn_phr33k]

sounds like its pretty hot, 12 habeneros?

[King PSYZ]

OH MY GOD



i love hot sauce, so i will defeintly want to try this. the hard thing is getting all those ingredients...



how thick does the mixture usually end up? or is that depending on how long i cook it and how i blend it?
yes depends on cooking time, but usually the same as frank's or tabasco.

[cosmo105]

nummers! i bet it's way better than anything in stores.

[King PSYZ]

totally is, and the rum seems to counteract the bitter tang of the vinegar.

[King PSYZ]

you guys tell me how yours comes out too, and feel free to fucker around with the recipe and make your own.

[cosmo105]

i'd love to make it and use some habaneros (i hate banana peppers), but i don't think my butt would ever forgive me :o

[King PSYZ]

well first, don't use pickled banana peppers :p

second, with this recipe, no one pepper overpowers the others. it's got kick, but doesn't have a long lasting afterburn.

[chrisd]

= sperm?

[King PSYZ]

no

[King PSYZ]

BTW, it's Quarts, not Pints on the Vinegar and Water... I would probablly go with a Quart on the beer too.

[jabumbo]

i was thinking about that one because i think the bottle of vinegar i have is only 2 pints and that seemed like a lot

[ggirlballa]

u shud take pics of the sauce

[King PSYZ]

u shud take pics of the sauce
guess so...
I'll post some from the spicy party here at work on Friday.

[barbidollreject]

Yada yada yada... there are easier ways to make hot sauce for people who don't live in their kitchen and actually leave the house.

Take 2 teaspoons of Italian red chilli paste and mix with two tablespoons of ketchup (catsup to Yankees; it doesn't look right, though). Add a dash of vinegar and a dash of Tabasco sauce. Serve with whatever.

So most recently, I made my special brand of handcrafted table hot sauce.

Lots of fun, and real tasty too.

First off, you'll need the following:


12 Serrano Chiles
3 Red Bell Peppers
6 Fresh Jalapenos
3 German Wax/Yellow Banana Peppers
12 Habenero Peppers
2 Pasilla Chiles
3 Tomatillos
1 Large Tomato
1 Large White Onion
2 Medium Garlic Bulbs
1 small 6oz bag of Red Hot Chile Peppers
1 Lemon
2 Pints Distilled White Vinegar to 1 Pint Cold water
1 Large Bottle of Real Good Beer
2 shots of good Rum
Large Stock/Soup pot
Potato Masher
Hand Mixer
Blender / Food Processor
several 6-12oz bottles with caps


So first, take the Onion roughly chopped, peeled and cleaned Garlic, quartered Tomato, halved Lemon, bag of Red Hot Chiles, Beer, Vinegar, and Water and turn on a High Heat

At the same time either fire up the grill or turn your oven on it's highest setting and let pre heat.

Take all the chile peppers and clean off any stems or leaves. Then Roast all the Peppers until slightly blackened and set aside.

At this point the vinegar should be boiling, if not wait until it starts and then add all of the roasted peppers.

Lower Flame to a Medium High and let simmer. Checking occasionally

Once the veggies start to break down, and the Lemon is all but just the skin, start to mash the mix with a potato masher now and then, helping it to break down.

Remove Lemon skin and take your electric mixer and start to mix the blend while cooking. At this point the liquid will start to turn reddish, but still be watery.

Continue cooking until it starts to thicken slightly and reduce and remove from heat directly into the fridge.

The cooking process on average can take 4-6 hours, the longer the better.

Once the pot has cooled, remove and mix until you have a slightly chunky mix with a thick red sauce. Stir well and start to add to the blender or processor. Blend until liquified on highest setting (5 minutes per batch) and set aside in a large bowl or another stock pot. Once all the sauce has been liquified stir in the ice cold rum and mix well.

Then depending on bottle size, add just shy of a full bottles worth to your blender/processor and liquify once more for about 3 minutes and then add to bottle.

Once this stage is complete place the bottles in a dark cupboard and leave em be for 7 days. Checking once a day to relieve any gasses that might have built up.

Then it's ready to eat, no need to refridgerate, although you're more than welcome to. The longer it ages, it hotter it gets.

[jabumbo]

Yada yada yada... there are easier ways to make hot sauce for people who don't live in their kitchen and actually leave the house.

Take 2 teaspoons of Italian red chilli paste and mix with two tablespoons of ketchup (catsup to Yankees; it doesn't look right, though). Add a dash of vinegar and a dash of Tabasco sauce. Serve with whatever.


yeah, because that will taste exciting

[King PSYZ]

Yada yada yada... there are easier ways to make hot sauce for people who don't live in their kitchen and actually leave the house.

Take 2 teaspoons of Italian red chilli paste and mix with two tablespoons of ketchup (catsup to Yankees; it doesn't look right, though). Add a dash of vinegar and a dash of Tabasco sauce. Serve with whatever.
umm yeah, this is also the COOKING forum... and seriously that's some weak ass shit, that's not cooking that's buying shit at the store and mixing it.

Oh and for the record, I did this overnight, I came home from work started it and then put it in the fridge. Woke up, mixed and bottled it and went to work on time at 9am.

[King PSYZ]

So most recently, I made my special brand of handcrafted table hot sauce.

Lots of fun, and real tasty too.

First off, you'll need the following:


12 Serrano Chiles
3 Red Bell Peppers
6 Fresh Jalapenos
3 German Wax/Yellow Banana Peppers
12 Habenero Peppers
2 Pasilla Chiles
3 Tomatillos
1 Large Tomato
1 Large White Onion
2 Medium Garlic Bulbs
1 small 6oz bag of Red Hot Chile Peppers
1 Lemon
2 Quarts Distilled White Vinegar to 1 Quart Cold water
1 Large Bottle of Real Good Beer
2 shots of good Rum
Large Stock/Soup pot
Potato Masher
Hand Mixer
Blender / Food Processor
several 6-12oz bottles with caps


So first, take the Onion roughly chopped, peeled and cleaned Garlic, quartered Tomato, halved Lemon, bag of Red Hot Chiles, Beer, Vinegar, and Water and turn on a High Heat

At the same time either fire up the grill or turn your oven on it's highest setting and let pre heat.

Take all the chile peppers and clean off any stems or leaves. Then Roast all the Peppers until slightly blackened and set aside.

At this point the vinegar should be boiling, if not wait until it starts and then add all of the roasted peppers.

Lower Flame to a Medium High and let simmer. Checking occasionally

Once the veggies start to break down, and the Lemon is all but just the skin, start to mash the mix with a potato masher now and then, helping it to break down.

Remove Lemon skin and take your electric mixer and start to mix the blend while cooking. At this point the liquid will start to turn reddish, but still be watery.

Continue cooking until it starts to thicken slightly and reduce and remove from heat directly into the fridge.

The cooking process on average can take 4-6 hours, the longer the better.

Once the pot has cooled, remove and mix until you have a slightly chunky mix with a thick red sauce. Stir well and start to add to the blender or processor. Blend until liquified on highest setting (5 minutes per batch) and set aside in a large bowl or another stock pot. Once all the sauce has been liquified stir in the ice cold rum and mix well.

Then depending on bottle size, add just shy of a full bottles worth to your blender/processor and liquify once more for about 3 minutes and then add to bottle.

Once this stage is complete place the bottles in a dark cupboard and leave em be for 7 days. Checking once a day to relieve any gasses that might have built up.

Then it's ready to eat, no need to refridgerate, although you're more than welcome to. The longer it ages, it hotter it gets.

I hear there's some renewed intrest in the recipe so knock yourself out

[jabumbo]

my roommates are leary about the beer and the rum, but think otherwise it should be pretty good. i just hope the store has all the peppers i need...

i'll post reactions once i finish

[King PSYZ]

honestly your roomies should be more worried about you essentially cooking mace in the kitchen than a little beer or rum...

[KingPsyz]

BUMP

I was wondering where I left this...

[cosmo105]

We had homemade hot sauce favors at our wedding that a good friend made for us. She also did our cake/desserts. Pic: http://25.media.tumblr.com/tumblr_m2uwe79vCA1rre6l6o1_500.jpg (along with our adorable homemade ganaches made by a certain talented chocolatier)

[KingPsyz]

berry classay

[abbott]

even though its old/repeated news I like my simple Mexican Salas.

I call it Mexican, because I was in Mexico when a local taught me.

Fire Roasted Salsa ..

4 tomatoes put on the fire till they are black. don't loose the outside burnt black skin, 1 jalapeno on the fire. put it in a blender, add a little lime and your done and my guess is you'll love it forever.

That is the base, I always play around and modify by adding garlic or something, but the base is good enough alone.

[Helvete]

Make me a bottle, Justin!

[KingPsyz]

Make me a bottle, Justin!

Tell you what, when I move into my new house I will likely make a batch.

Since it's right around my birthday I could trade some bottles for the remastered beastie CDs...

You'd have to check with customs about me shipping you (possibly caustic) food products as well.

Four reissues, so four bottles in exchange? :cool:

We'll see though, check with customs and hopefully I won't piss off my girlfriend with making my hot sauce in our new home...

[Helvete]

Cool, that'd be awesome. There's no rush as I'm currently in Afghanistan right now and shipping would be even more of a bitch, but if you do go ahead and make some up in the future, let me know!