recipes for hot sauce?

I want to see some of y'alls recipes too,peace

What gives nobody cares about a way to use harvested peppers,tom,onions.Does the recipe suck,my breath stink,wrong forum??No respect,I swear.Help me out im new to forums and chatting online

I truly do love peppers but haven't made hot sauce before. I will dam sure try this. Thanks for sharing

Originally Posted by B166ER420

To say I have some peppers is an understatement..lol.I've noticed a few hot sauce and pepper threads so I thought I would throw out a fail safe recipe for hot sauce.I never actually measure ingredients but oh well


5-8 medium sized jalapenos(or whichever pepper u prefer)
1 28oz can of whole peeled tomatoes(liquid too)
1/2 medium sized onion
2 cloves of garlic
cilantro to taste
1tbls house seasoning(50%cracked black pepper,30%sea salt,10%garlic salt,10%onion powder)
1/2 cup water

I grill the peppers,onions and garlic(garlic in tinfoil).Just charring the skin on the peppers is enough.Then remove seeds from at least half the peppers(or leave and burn ur boo-boo).Then combine all ingredients in a blender and blend to your desired chunkyness.This is a basic recipe,I believe anyone could make.Taste good and will last about 1 week in the fridge.Great on breakfast tacos.Good luck.

Hell yes! NM boy here and that sounds damned tasty! I use less termaters and more onion but yours sounds excellent and will be made for some comparison.

General rule for sauces and salsa

6 chiles
1 onion
1 tomato
1 clove good garlic
Salt to taste.

Pico de Gallo (the "beak of the rooster"and so named because it's what a rooster does to veggies to get them down)

6 Jalapenos - fresh (no pickled!)
1 Onion
1 Medium sized RIPE tomato
1 Clove fresh garlic
1/2 - 1 Tsp salt (to taste)
A pinch, literally, of ground cumin

Chop coarsely, mix together and serve as dip for chips, salsa for tacos (nothing better) etc.

Dried red chile sauce and enchilada sauce recipe posted on request. New Mexico-style. Used for enchiladas, chile colorado con carne or anything calling for red chile sauce.

Originally Posted by Stillbuzzin

I truly do love peppers but haven't made hot sauce before. I will dam sure try this. Thanks for sharing

Your welcome.Like I said its a basic recipe that's easy to make you can adjust it to your liking

Originally Posted by hotrodharley

General rule for sauces and salsa

6 chiles
1 onion
1 tomato
1 clove good garlic
Salt to taste.

Pico de Gallo (the "beak of the rooster"and so named because it's what a rooster does to veggies to get them down)

6 Jalapenos - fresh (no pickled!)
1 Onion
1 Medium sized RIPE tomato
1 Clove fresh garlic
1/2 - 1 Tsp salt (to taste)
A pinch, literally, of ground cumin

Chop coarsely, mix together and serve as dip for chips, salsa for tacos (nothing better) etc.

Dried red chile sauce and enchilada sauce recipe posted on request. New Mexico-style. Used for enchiladas, chile colorado con carne or anything calling for red chile sauce.

Hell yeah HOTROD,I wanna see your red Chili sauce recipe.People always ask me "how do you make that salsa".Its like cooked pico de gallo .Is there a recipes thread?This might be it..lol..anyway I have a great way to make Texas style Chili(no beans) also I'll post later.Hope yall like the recipes,I'll post more if this thread gets more attn.

The general rule for red chile sauce (or even green!) is 6 chiles per person. 4 people for supper requires 24 dried red chiles, washed in clean clear water and rinsed well. Place in a big dutch oven or other method used to steam veggies. Add 2 quarts clean water to steam with. Steam well for 20 minutes or until plumped back up. Keep the steamer water warm.

Move the steamed chiles to your blender and add enough water from the steamer liquid to make a thick slurry. Better to start with too little and add. Once it will work in the blender blend for a minute or two.

Now pour your slurry intoa screen strainer. Not a colander with the big holes or it's gone. A ricer works great for this!!!!!!! Either device, force the chile through the screen or ricer holes. The chile meat (yum) goes through and the skins stay behind.

This is important as the skins are what scald your asshole the next day. Strain them out and skip that joy. Add 1 clove garlic and 1/2 teaspoon salt plus 1/8 teaspoon ground cumin to each 6 chiles.

That's basic red chile sauce.

http://buenofoods.com/br_recipes.html

There's a treasure trove of simple delicious New Mexican food recipes!