Homemade Tabasco Style Sauce
Chuck's Chipotle Sauce
Caribbean Sun-of-a Beach Hot Pepper Sauce
Homemade Tabasco Sauce



Homemade Tabasco Style Sauce

Because the chiles are not aged in oak barrels for three years, this
will be only a rough approximation of the famous McIlhenny product. You
will have to grow your own tabascos or substitute dried ones that have
been rehydrated. Other small, hot, fresh red chiles can also be
substituted for the tabascos.

1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt

Combine the chiles and the vinegar in a saucepan and heat. Stir in the
salt and simmer for 5 minutes. Remove from the heat, cool, and place in
a blender. Puree until smooth and place in a glass jar. Allow to steep
for 2 weeks in the refrigerator.

Remove, strain the sauce, and adjust the consistency by adding more
vinegar if necessary.

Yield: 2 cups

Heat Scale: Hot

Note: This recipe requires advance preparation.

Source:
http://www.fiery-foods.com/dave/hots...0Style%20Sauce





Chuck's Chipotle Sauce

This chipotle sauce is a version of coauthor Chuck's best-selling brown
hot sauce, Smokey Chipotle Hot Sauce, manufactured by Sauces &
Salsas, Ltd. under the Montezuma brand. A tasty way to reconstitute
dried chipotle chiles is to place them in a bowl and cover them with
cider vinegar. After several days, the chiles will be reconstituted and
will be plump.

12 dried chipotle chiles, stems removed, reconstituted as above or
soaked in hot water for 1 hour
1 medium white onion, sliced
3 cloves garlic, sliced
3 cups water
1/4 cup cider vinegar
1/4 cup tomato sauce
Salt to taste
2 cups white distilled vinegar (more or less, depending on the
thickness of the sauce you desire)

Combine all the ingredients except the 2 cups of distilled vinegar in a
saucepan, cover, and simmer over low heat until the sauce is reduced to
about 1 1/2 cups. Puree the mixture in a food processor or a blender
until a paste-like, seeded mixture is achieved.

Combine the paste and the vinegar in a bowl and stir well. Strain
through a sieve to remove the seeds and discard the solids.

Yield: 3 to 4 cups

Heat Scale: Hot

Source:
http://www.fiery-foods.com/dave/hotsauce.html#Chuck's%20Chipotle%20Sauce





Caribbean Sun-of-a Beach Hot Pepper Sauce

If there were a typical eastern Caribbean hot sauce, this might be it.
It has hints of Trinidad, Barbados, and even Grenada. To be perfectly
authentic, you should buy or grow the red habaneros so popular in that
part of the Caribbean, called Congo or Bonney peppers.

1/2 pound red habanero chiles, seeds and stems removed
1 white onion, chopped
2 cloves garlic, chopped
1/2 cup cider vinegar
1/2 cup lime juice (or lemon juice)
2 tablespoons water
1 medium papaya, boiled until tender, peeled, seeded, and finely
chopped
1 tomato, finely chopped
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon ground nutmeg
2 tablespoons dry mustard
1/2 teaspoon turmeric

Combine the chiles, onion, garlic, papaya, and tomato in a food
processor and puree (you may have to do this in batches). Remove to a
shallow bowl. Combine the vinegar, lime juice, and water in a saucepan
and heat until it reaches a slight boil, then sprinkle the thyme,
basil, nutmeg, mustard, and turmeric. Pour this hot, spiced mixture
over the reserved puree and mix thoroughly. It will last up to eight
weeks in the refrigerator.

By Dave DeWitt and Chuck Evans from
http://www.fiery-foods.com/dave/hotsauce.html





Homemade Tabasco Sauce

12 Tabasco chiles, * I used cayenne
1 clove garlic, peeled
1/2 cup herbed chili vinegar, ** I used apple cider
1/2 tsp salt
1/2 tsp sugar

In a small nonreactive saucepan (I used Visions by Corningware), boil
the chiles and garlic in the vinegar until tender. Place in a blender
with the salt and sugar and puree. Run through a metal sieve if
necessary. Dilute this paste with more vinegar until it is the
consistency of rich cream. Pour into a nonreactive saucepan, bring to a
boil, then pour into a hot, sterilized bottle to within 1/2 inch of the
rim and run a sterlisied knife around the inside of the bottle to
release air bubbles. Wipe the rim clean and seal with a scalded top.
Store in the refrigerator after opening.

From: Red Hot Peppers by Jean Andrews
Source: http://www.g6csy.net/chile/recipes.html



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