3 Ways to Make Hot Sauce

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3 Ways to Make Hot Sauce
3 Ways to Make Hot Sauce
Anonim

There are many ready-made hot sauces on the market, but it's so much more fun to make your own! Most of these sauces are based on fresh or dried peppers, and you can customize yours by using your favorite or creating a mix of different types. Add a good amount of vinegar for the classic spicy taste and play around with the addition of other spices or vegetables. Then store the hot sauce in the refrigerator and use it on any dish that needs a little extra flair.

Ingredients

Basic spicy red sauce

  • 20 tabasco peppers - if you prefer, replace them with 20 serrano peppers or 12 red jalapeños;
  • 1 1/2 tablespoons of chopped garlic;
  • 3/4 cup finely chopped onion;
  • 3/4 teaspoon of salt;
  • 1 teaspoon of vegetable oil;
  • 2 cups of water;
  • 1 cup distilled white vinegar or apple cider vinegar;
  • 1/4 cup of freshly squeezed lemon juice (optional).

Makes 470 ml of hot sauce.

Fermented hot sauce

  • 0.45 kg of fresh peppers such as jalapeño, serrano, habanero or a mixture;
  • 2 tablespoons of kosher salt or 4 teaspoons of table salt;
  • 1 1/2 cup of distilled white vinegar or apple cider vinegar;
  • 1 chopped onion (optional);
  • 4 cloves of peeled garlic (optional).

Makes 600 ml of hot sauce.

Dried hot pepper sauce

  • 2 cups of dry, seedless, lightly mashed chili peppers;
  • 1 cup of water;
  • 1 cup of white vinegar;
  • 1 tsp garlic powder;
  • 1 teaspoon of salt;
  • 1 chopped onion (optional);
  • 2 cloves of peeled garlic (optional);
  • Citrus juice to taste (optional).

Makes 600 ml of hot sauce.

Steps

Method 1 of 3: Basic Spicy Red Sauce

Make Hot Sauce Step 1

Step 1. Chop 20 tabasco peppers, 20 serrano peppers or 12 red jalapeños

You can use a mixture of tabasco and serrano peppers, or just use jalapeños. Serranos are five times more spicy than jalapeños, so if you use a mixture, adjust the flavor according to the amount of serranos you use. Wash the chosen peppers, cut the stalks and chop the peppers well.

Remove seeds for a milder sauce

Step 2. Saute the peppers with garlic, onion and salt for three minutes

Heat a teaspoon of vegetable oil in a skillet over high heat and add the chopped peppers with a tablespoon and a half of minced garlic, 3/4 cup thinly sliced ​​onion, and 3/4 teaspoon of garlic. salt. Stir the mixture occasionally and cook for about three minutes so that the peppers are tender.

  • Lower heat to medium-high if peppers stick to pan.
  • You'll need about four cloves of garlic to get the right amount, and a medium onion to fill 3/4 of a cup.
Make Hot Sauce Step 3

Step 3. Add water and simmer for 20 minutes

Add two cups of water and lower heat to medium-high. Cook the peppers until they are very soft and most of the water has evaporated or been absorbed.

Leave the pan uncovered while the peppers cook and stir occasionally so they don't stick to the pan

Step 4. After the mixture has cooled, place in a blender and blend for 15 seconds

Turn off the heat and let the pepper mixture cool for about 30 minutes. Then transfer to a blender, cover and blend the sauce for 15 seconds or until smooth.

If you don't have a blender, use a food processor

Step 5. Add a cup of white vinegar

Open the lid compartment and add the vinegar slowly while beating the sauce.

  • For a slightly citrus flavor, add 1/4 cup of freshly squeezed lemon juice.
  • Use apple cider vinegar for a slightly sweet, fruity flavor.

Step 6. Drain the sauce and store in a storage jar

Try the sauce and add more vinegar, salt or water to suit your taste. Then place a strainer into a measuring cup and strain the sauce. Transfer contents to a vacuum storage bottle and refrigerate.

  • Choose a bottle with a capacity of 500 ml.
  • The flavor of the sauce improves after being refrigerated for a few weeks.
  • Store homemade hot sauce in the refrigerator for up to six months.

Method 2 of 3: Fermented Hot Sauce

Make Hot Sauce Step 7

Step 1. Place 0.45 kg of washed and chopped peppers in a blender

You can customize the flavor of your hot sauce by choosing your favorite peppers. Use 0.45 kg of a single type of pepper or mix some to create a unique combination. For example, to do:

  • Red hot sauce: use red peppers, cayenne peppers and red habanero.
  • Green hot sauce: use green peppers, jalapeños and poblanos.

Step 2. Pulse the peppers with salt

You can use two tablespoons of kosher salt or four teaspoons of table salt. Salt forms the basis of the brine that ferments the peppers. Place the lid in a blender and pulse the peppers until they form a puree.

If you don't have kosher salt, use regular table salt

Step 3. Place the puree in a large jar or glass and store at room temperature for 12 hours

Transfer the puree slowly to a 1 liter jar, put the lid on and let it loose. Then leave the glass on the kitchen counter to ferment for 12 hours.

Feel free to add other flavorful ingredients to the fermenting mix. You can add a sliced ​​onion or four peeled cloves of garlic, for example

Step 4. Mix 1 1/2 cup of white vinegar and ferment for at least one day

Remove the lid and add the white distilled vinegar. Stir the sauce, place the lid slightly loose, and leave the glass at room temperature for at least a day, up to a week.

  • If you want the hot sauce to taste a little fruity, use apple cider vinegar instead of white.
  • The more it ferments, the tastier and stronger the sauce becomes.

Step 5. Transfer the sauce to a blender and blend until smooth

Try the sauce to decide if it's fermented to your liking. If it is, put it in a blender and blend it for about a minute to make it completely smooth.

If you don't have a blender, use a food processor

Step 6. Strain the sauce using a strainer

Place a large measuring bowl or pitcher in the sink and put a strainer on top. Then pour the sauce into the strainer so that the thin, smooth part goes into the container.

If you want your sauce to be thick, skip this step

Step 7. Transfer the sauce to a smaller jar

Take a vacuum storage bottle with a capacity of at least 600 ml and place a funnel to make it easier to put the sauce in it. Slowly pour the sauce into the jar and cover.

  • Shake the sauce before using as solids may separate over time.
  • Store the fermented hot sauce in the refrigerator for up to four months.

Method 3 of 3: Dried Hot Pepper Sauce

Step 1. Fry two cups of dried chili peppers in a skillet for one to two minutes

Place a deep skillet on the stove and light over medium-high heat. Add two cups of dry, seedless, lightly mashed chili peppers, but do not oil the skillet. Stir the peppers and heat them so they start to become soft.

  • Do not wash dried peppers before frying them or they will create steam in the skillet.
  • Arbol and guajillo peppers are great together, but you can use ancho or poblanos, for example.
  • Frying the peppers gives them more flavor, but if you're short on time, skip this step.

Step 2. Add water, white vinegar, garlic powder, and salt to the skillet

Add a cup of water and a cup of vinegar, then mix a teaspoon of garlic powder and a teaspoon of salt.

  • You can change the water to vinegar ratio. If you want a spicier sauce, use two cups of vinegar and no water. For a smoother sauce, use only water and no vinegar.
  • Add some garlic cloves or a chopped onion if you want to add more flavor to the sauce.
Make Hot Sauce Step 16

Step 3. Cook the sauce over medium heat for 15 to 20 minutes

Lower the heat to medium and stir the sauce from time to time. Cook until the peppers are tender to make it easier to mix them with the rest of the ingredients.

If the sauce starts to boil, turn the heat down further

Step 4. Mix the hot sauce until smooth

Turn off the heat and carefully transfer the mixture to a blender or food processor. Cover the utensil and beat the sauce until smooth.

Wear kitchen gloves when transferring the sauce to the blender so as not to burn your skin

Step 5. Try the sauce and add more vinegar, salt or water if you like

Decide if you want to adjust the flavor before putting the sauce away. For a spicier taste, add a little more vinegar. If the sauce is thick or too strong, add a little water.

To give a light citrus flavor, squeeze a lemon, lime or orange

Step 6. Put the hot sauce in a jar

Allow it to cool to room temperature. If you want a thinner sauce, pass it through a strainer before storing. Then place a funnel in the glass jar and slowly transfer the sauce inside.

Use a bottle with a minimum capacity of 600 ml

Step 7. Store the sauce in the refrigerator for up to two months

Remember to label the bottle and keep it in the fridge until you are ready to use it. Shake well before adding to food as solids may have gone to the bottom.

To store longer, place the sauce in the freezer and use within six months

Tips

  • Leave the seeds in the peppers for an extremely spicy sauce or remove them to make a milder sauce.
  • If you accidentally make the sauce too strong, beat the grated carrots together.

Notices

  • Wear gloves when handling fresh peppers as the oils can irritate your skin. Wash your hands thoroughly when finished, especially before touching your face.
  • Open a window and turn on a fan in the kitchen to allow air to circulate. This can prevent the oil from the peppers from irritating your eyes or respiratory tract.

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