Category: Recipes

Fresh Tabasco Pepper Hot Sauce

Published on by richbLeave a comment

There has been so much popularity with the famous “Tabasco Hot Sauce” where the pepper is fermented and has a strong vinegar flavor the hides the actual pepper taste, that made me want to showcase the fresh pepper flavor with no fermentation so that the true pepper flavor comes through.

Ingredients

  • 3 tabasco peppers (more for more spice)
  • 1/5 Red Bell Pepper chopped
  • White and light green part of 3 green onions chopped
  • 2 cloves Garlic
  • 1/4 tsp cumin
  • 1/4 tsp salt (add more to taste)
  • 4 oz of water
  • 2 oz white vinegar
  • Xanthium Gum (Optional to thicken)

Directions

Remove seeds and leave membrane of tabasco peppers. Add along with all other ingredients except Xanthium Gum to pan. Bring to a boil and boil for 1 to 2 minutes. Let cool, put add to blender and blend. Strain through fine sieve trying to get the pulp through but leaving the pieces of skin. Put in jar and add Xanthium Gum to obtain desired thickness.

Tabasco Storm Sauce

Published on by richbLeave a comment

This sauce is intended to bring the ample heat from thunderstorm pepper with a habanero like flavor and introduce the sweet earthy chili flavor of the tabasco to take the thunderstorm pepper sauce in a different direction. I think it came out nice with a good amount of heat and flavor.

Ingredients

  • 4 Thunderstorm peppers
  • 3 Tabasco peppers
  • 1/4 Onion chopped
  • 3 oz water
  • 2 oz vinegar
  • 1/4 tsp salt
  • 1.4 tsp cumin

Directions

Add ingredients to pan, bring to a boil and boil about 5 minutes. Let cool and blend in a blender till smooth. Then enjoy.

Tabasco Smoker Hot Sauce

Published on by richbLeave a comment

Ingredients

  • 7 Tabasco peppers seeds removed
  • 3 1/2″ onion slices
  • 4 cloves garlic
  • 1 oz vinegar
  • 3 oz water
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/8 tsp cumin
  • 1/16 tsp Xanthum Gum (Optional, used to thicken)

Directions

Add ingredients into pan and boil for 5 minutes. Put into blender and blend till smooth. Xanthum Gum is optional it is just for additional thickness

Taco Bell “Hot” Hot Sauce Recipe

Published on by richbLeave a comment

Ingredients

  • 6 oz Tomato Paste
  • 3 Cups filtered Water
  • 2 1/2 teaspoons Cayenne Pepper
  • 1 ½ tablespoon Chili Powder (I used New Mexico Red powder)
  • 2 ½ teaspoon Salt
  • ½ teaspoon Xanthan Gum (Can substitute Corn Starch)
  • 2 teaspoon White Vinegar
  • 1 teaspoon Onion Powder
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder

Directions

Add tomato paste to pan, add 1/2 cup of the water and mix till incorporated, then add another 1/2 cup and do the same till all but a little of the water is left (save about 3 tablespoons). Now add all the rest of the ingredients with the Xanthan Gum or Cornstarch and use the water left to mix in with it to avoid clumping then add it in. Mix everything till evenly incorporated. Heat to hot and steaming to pasteurize and this will also meld the spice flavors together. Add into Jars and keep in the refrigerator.

Note

Most of this recipe was take from Hot Rod’s Recipes and slightly adjusted. Thanks to him for a great recipe to start with. https://www.hotrodsrecipes.com/copycat-taco-bell-hot-sauce

Instant Pot Refried Black Beans

Published on by richbLeave a comment

This recipe can be scaled up as needed. This recipe makes about 4 side dish servings. For more punch to the flavor, taste and add some additional garlic powder to you liking.

Ingredients

  • 1 cup of black beans soaked in water overnight
  • 4 large cloves of garlic minced
  • 1 tsp ginger minced
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1 1/2 tsp Kosher salt
  • 2 tablespoons of olive oil
  • 3/4 cup of water

Directions

Set Instant Pot to sauté settings, add olive oil, garlic, and ginger. Saute for 1-2 minutes, then add rest of ingredients except salt along with water. Pressure cook on high for 55 mins and let pressure reduce naturally without venting. When depressurized, add in 1 tsp of salt and use stick blender to blend till at the desired consistency. Taste and add more salt to taste. These can be eaten with tortillas, made into tostadas or used as a side dish.

Instant Pot Chipotle Chicken

Published on by richbLeave a comment

Wanted something quick to make with chicken thighs looked around several recipes and came up with this.

Ingredients

  • 1 small onion rough chipped
  • 3 cloves garlic smashed
  • 2 chipotle peppers in adobo sauce + 1 tsp of the adobo sauce from the can
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 bay leaf 
  • 1 tsp chicken bullion
  • 1 cup water
  • salt and pepper
  • 2 lbs chicken thighs (fat trimmed)

Directions

Add all ingredients into Instant Pot. Add chicken and mix around and submerge chicken in liquid as much as possible. Cook on high pressure for 10 mins. Let pressure naturally release. Chop and add on top of rice with salsa. Enjoy

Chinese Green Onion Pancakes

Published on by richbLeave a comment

This is an incredibly simple recipe and easy to make but is enjoyable and satisfying to eat. I first tasted this in a visit to China and wanted to try to reproduce it. Here is the recipe that I have come up with for 3 pancakes, enjoy.

Ingredients

  • 1 cup of All Purpose Flour or Bread Flour
  • 1/4 tsp salt
  • 1/2 cup of boiling water
  • 4 green onions sliced into rings
  • 3 tablespoons of oil or butter for frying

Directions

Put Flour and Salt into a bowl and mix dry ingredients. Add boiling water and stir and mix together with fork till dough comes together. Separate into 3 balls and let rest for 30 mins. Roll out balls into disks and sprinkle 1/3 of the green onions on each. Roll up into a cigar shape with onions inside, then coil up cigar into a disk. Then roll out into a pancake and fry each pancake in 1 tablespoon of oil over medium high heat till browned and cooked.

Spicy Garlic Bok Choy

Published on by richbLeave a comment
  1. 1 pound bok choy
  2. 1 tablespoon oil 
  3. 1 tablespoon sesame oil
  4. ¼ cup water
  5. 1 teaspoon grated fresh ginger root
  6. 2 cloves garlic, minced
  7. 1 tablespoon oyster sauce (For Vegetarian/Vegan substiture Hoisin Sauce)
  8. 1 tablespoon light soy sauce
  9. 1/2 tablespoon brown sugar
  10. 1/2 teaspoon crushed red pepper flakes
  11. 1/2 tsp of corn starch

Directions (Ready in less than 10 mins)

Mix ingredients 3-11 in a bowl. Cut stems off, slice up, and put asside. Cut up leaves. Heat pan and add oil, I used avocado oil since it is healthy and good for high temp. Add stems and fry for a couple of minutes. Add in leaves and fry till wilted. Put aside and pour sauce mixed together in bowl earlier into hot pan. Cook for about 2 minutes and pour over bok choy, then serve.

Roasted Green Chili Serrano Hot Sauce

Published on by richbLeave a comment

I wanted to make a somewhat spicy sauce with a somewhat thicker consistency an a nice roasted flavor. I like Salsa Verde and wanted to make something similar but a spicy version. So I used Serrano peppers to bring some heat and Anaheim to tame it a little and provide the specific flavor that chilis have and thicken it a little. It doesn’t have that much salt so it is healthier than most store bought sauces. The rest of the ingredients give the Salsa Verde flavor. It makes about a pint of sauce and it came out pretty good. This is a little bit spicy, if you want to have it more spicy, you can add more Serrano peppers till you get it the way you want it. I am doing a fermented version of this with a little ginger added and want to see the flavor difference with the fermentation. If it comes out good I will post it later. Here is the unfermented sauce recipe.

Ingredients

  • 4 Serrano Peppers w/stems removed
  • 2 Anaheim Peppers very slightly spicy (Like a spicy bell pepper)
  • 5 cloves of garlic
  • 2 small to medium sized tomatillos
  • 1/2 of a medium size yellow onion
  • 1/8 to 1/4 cup water depending on desired consistency
  • 2 tablespoons of white vinegar.
  • 1/2 tsp kosher salt
  • 7 sprigs of cilantro

Directions

Put peppers, garlic, tomatillos, and onion onto a baking sheet lined with foil and put under broiler on high till garlic and onion is slightly charred and peppers are well charred on all sides. Remove and let cool. Then put into a blender with salt, water, and vinegar. Add to blender and blend till it forms a paste and add water to adjust to correct consistency. Now add cilantro and blend a little more to chop us the cilantro into little bits. Adjust with any additional salt, water, or vinegar to taste. Serve and enjoy.

Preserved Lemons

Published on by richbLeave a comment

Ingredients

  • 4-5 Meyer lemons cut into pieces w/skin on
  • 2 1/2 tsp of salt for a pint sized jar

Directions

Put a layer of lemon pieces into the jar and sprinkle some of the salt on top of them, repeat, with a layer of lemons then the salt till the jar is full, then push down the lemons in the jar to squeeze out some of the juice and keep adding lemons with salt sprinkled on top till you have added and pushed down the lemons till the juice is completely covering the lemons in the jar. Then put a lid on and seal well. Turn the jar upside down after 12 hours. Then turn right side up and repeat this for a week. Then store in a cool place and after a few weeks they are ready and can stay good for months.