Homemade Hot Sauce

Photo by Lori K.
Adapted from gardnerssupply.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gardnerssupply.com

Ingredients

  • Guajillo Pepper Sauce Base:

  • 2

    dried guajillo peppers, sliced into thin strips

  • 1-1/2

    cups boiling water

  • 1/3

    cup chopped onion

  • 1

    tablespoon roasted garlic

  • 6

    tablespoons canned tomato sauce

Directions

For Base Sauce: Place pepper strips and their seeds in a dry blender. Blend until finely chopped or powdered. Add the boiling water, onion, roasted garlic and tomato sauce and blend until smooth, scraping down the sides with a spatula. Makes 2-1/4 cups. Variations: Sweet Heat Hot Sauce: his mixture is mild when freshly made, with no real heat. For more spice, add more fresh garlic and double the curry powder. Adjust to taste. For a sweeter sauce, add more brown sugar. 3/4 cup Guajillo Pepper Base Sauce 1/4 cup apple cider vinegar 1/4 teaspoon chili New Mexico powder 1/4 teaspoon ancho powder 1/4 teaspoon curry powder 3/4 teaspoon brown sugar 1/8 teaspoon salt Combine all ingredients in a blender and process until smooth. Makes 7 ounces. Caribbean Hot Sauce: This sauce is mild, with a light smoky, fruity flavor. To increase the depth of flavor, double the amount of fruit and chipotle. To make the sauce hotter, add more cayenne. 3/4 cup Guajillo Pepper Base Sauce 1/4 cup apple cider vinegar 1/4 teaspoon cayenne powder 1/4 teaspoon chipotle powder 1/4 teaspoon curry powder 3/4 teaspoon brown sugar 1/4 teaspoon salt 1 tablespoon mango puree 1 tablespoon pineapple chunks In a blender, combine all of the ingredients. Blend until smooth. Makes 8 ounces. Garden Hot Sauce: This recipe is very mild. For a spicier sauce, add 1/4 teaspoon or more of cayenne or curry powder. 3/4 cup Guajillo Pepper Base Sauce 2 tablespoons freshly squeezed lemon juice 2 tablespoons apple cider vinegar 1/4 cup fresh cilantro leaves, lightly packed 1/4 cup chopped carrot 1 large clove fresh garlic, peeled 1 tablespoon chopped onion 1/4 teaspoon salt In a blender, combine all ingredients and process until the vegetables are pureed. The final color is caramel brown, and the flavor is earthy and mellow. Makes 8 ounces. Chipotle Hot Sauce: This smoky, rich sauce is lip-burning hot. To reduce the heat, start with two chipotle peppers. Excellent in BBQ sauce and marinade. 4 chipotle peppers, sliced into thin strips 2/3 cup boiling water 2 tablespoons freshly squeezed lemon juice 2 tablespoons white vinegar 3 tablespoons canned tomato sauce 3 tablespoons chopped onion 2 to 3 large cloves fresh garlic, peeled 3/4 teaspoon brown sugar 1/4 teaspoon ancho powder Place pepper strips and seeds in a dry blender. Blend until finely ground or powdered. Add the boiling water, blend and let rest for 10 minutes or so to rehydrate. Add the remaining ingredients and blend until smooth. Makes 10 ounces. Louisiana Style Hot Sauce: The sauce has a medium-hot flavor with a burn that sneaks up on you. For even more heat, add another arbol pepper or more cayenne powder. 3 arbol peppers, sliced into thin strips 1/2 cup boiling water 2 tablespoons canned tomato sauce 2 tablespoons white vinegar 3 tablespoons chopped onion 1 large clove fresh garlic, peeled 1/4 teaspoon cayenne powder 1/4 teaspoon salt Place pepper strips and their seeds in a dry blender. Blend until finely chopped or powdered. Add the boiling water, blend and let rest for 10 minutes or so to rehydrate. Add the remaining ingredients and blend until smooth. Makes 7 ounces. Garlic Hot Sauce: The sauce has a medium heat that is not overpowering. Lemon and tomato juices mellow the strong garlic flavor. Add another arbol pepper for more heat or more ancho powder for earthy flavor. 3 arbol peppers, sliced into thin strips 1/2 cup boiling water 3 tablespoons canned tomato sauce 2 tablespoons cider vinegar 2-1/2 tablespoons freshly squeezed lemon juice 3 tablespoons chopped onion 4 to 6 large cloves fresh garlic, peeled 1/4 teaspoon ancho powder 1/4 teaspoon salt Place pepper strips and their seeds in a dry blender. Blend until finely chopped or powdered. Add the boiling water, blend and let rest for 10 minutes or so to rehydrate. Add the remaining ingredients and blend until smooth. Makes 10 ounces.

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