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Food & Wine Ground >> Basic Hot Sauce Recipe?


8/7/06 3:06 PM
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Mullet @ Heart
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Edited: 07-Aug-06
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I'm going to venture into new territory: Making hot sauce. I have some ideas already, but need a starting point. Anyone have a recipe for a really basic sauce I can use as a starting point? Thanks.
8/7/06 5:44 PM
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crescentwrench
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Edited: 07-Aug-06
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To clarify, what exactly do you mean by "hot sauce"?  Because back home Pace makes "hot sauce" even though in the civilized world it's called "salsa". 

So I take it you mean a liquid Louisiana type pepper sauce? 

8/7/06 6:44 PM
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Mullet @ Heart
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Edited: 07-Aug-06
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'Zactly.
8/8/06 12:32 PM
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MikeZev
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Edited: 08-Aug-06
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i started making hot cauces a coupl years ago and there are so many vatiations its hard to call something a basic or standard recipe. i'd suggest using rice wine vinegar or white vinegar as a base. from there just cook peppers of your choice in it. i sometimes add tomato paste for texture and sweetness.
8/8/06 2:55 PM
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CR1chard
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Edited: 08-Aug-06
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I read an article online somewhere on making hot sauce - it's important to remove the skins off all peppers, chiles, tomatoes, etc. In order to remove bitterness and premature spoilage. You can either do it by blanching, or roasting (of course, roasting will change the flavor)
8/16/06 7:25 PM
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crescentwrench
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Edited: 16-Aug-06
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Ham on the street made some.  I'll transcribe from my DVR as he goes.

core, chop 12 jalapenos.  Chop 1/2 onion, "some" chopped garlic, put in sauce pan with juice of a lime.  Add 1 bottle of apple cider vinegar (16oz?).  Simmer about 10 minutes.  Dump contents in a blender.  Add chopped cilantro and some salt.  Cover with a towel and blend at least 3 minutes.  Strain through cone strainer or cheesecloth.  Taste. 

I guess that's pretty basic right there. 

8/17/06 12:55 AM
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Mit
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Edited: 17-Aug-06
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ttt
8/17/06 11:05 AM
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Mullet @ Heart
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Edited: 17-Aug-06
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Are people getting rid of the white walls, or just the seeds inside? The white walls have all the heat, don't they?
8/17/06 12:47 PM
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MikeZev
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Edited: 17-Aug-06
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i've even left the seeds in jalapenos
8/17/06 1:10 PM
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Mullet @ Heart
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Edited: 17-Aug-06
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If you're going to strain them, why not leave the seeds? Do you think they leave a bad flavor?
8/17/06 4:17 PM
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MikeZev
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Edited: 17-Aug-06
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i see no problem with leaving the seeds, they impart extreme hot-ness and they will indeed be strained out
8/17/06 5:34 PM
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crescentwrench
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Edited: 17-Aug-06
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If you're going to strain them, why not leave the seeds? Do you think they leave a bad flavor.

They can make it bitter.  Though I personally can't really tell so I only core if the wife is eating them too.

9/8/09 2:40 PM
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alpo
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update?

lol
9/8/09 2:46 PM
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MikeZev
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i've been making a pepper mash with my chiles for the past couple years. basically just dicing them and adding salt and then canning them.

after they sit for like 6 months, i mix with vinegar, garlic, sometimes some recaito, blend and bottle
9/9/09 10:18 PM
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alpo
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So the fermenting bacteria survives the canning process? 
9/10/09 9:31 AM
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MikeZev
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no fermentation. the salt breaks the mash down.
9/10/09 9:37 AM
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alpo
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Most hot sauce recipes I've seen use lactobacillus fermentation.  Have you tried it that way?  Also, do you pressure can or just boil them (e.g. high acid canning). 
9/10/09 9:53 AM
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MikeZev
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i've never fermented. i just salt and boil them.
9/16/09 7:48 PM
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Fracture
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basic = blend white vinegar, chilis and salt!

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