Tag: hot sauce

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

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.

Roasted Jalapeno Hot Sauce

Published on by richbLeave a comment

Jalapeno Hot Sauce
Jalapeno Hot Sauce

This is a spicy jalapeno hot sauce, but not nearly as hot as a habanero sauce. You can kick up the spiciness by using serrano peppers instead of jalapenos. You can also make it less hot by removing the seeds and pith from the inside of the peppers. Goes great on mexican food, eggs, or whatever else you want to kick up a bit.

Ingredients

  • 6 jalapeños med to large Stems cut off
  • 3 Seranno  peppers stems cut off
  • 1/2 onion sliced
  • 6 cloves of garlic minced
  • 5 sprigs of cilantro
  • 1 tsp salt
  • 1/4 tsp cornstarch
  • 1/8 cup of white vinegar
  • 1/4 cup of water
  • 1 tsp cumin
  • 1 tsp canola

Directions

Take the jalapenos and blacken the skins. You can do this by holding them over a gas burner with a pair of tongs, use a culinary torch, or put then under an oven broiler.

Roasted Jalapeno
Roasted Jalapeno

The torch is the easiest. Now slice them and add them to a frying pan with the oil, the onion, and the garlic. Fry them on high heat till there is some brown color on the onion, but do not burn the garlic. Add the fried mixture to a food processor along with cilantro, vinegar, water and salt and grind to a paste. Pour the paste into a strainer over a bowl and press out all the liquid from the paste into the bowl.  Pour this back into the frying pan and add 1/4 teaspoon of cornstarch mixed with 1 teaspoon of water, stir,  and bring to a boil. Boil for about 2-3 mins and let cool. Pour the sauce into a jar and your hot sauce is ready. It will be hottest the first day but will mellow in the fridge. It will keep in the fridge for at least a month or two. (Makes 4 – 6 oz).