Hot Sauce Reviews and Spicy Food Blog » Hot Sauce Recipes

West Indian Cusine Pepper Sauce Recipe

Chris — Tue, 07 Feb 2012 01:30:25 +0000

Indian food is a favorite of millions of people all around the world. The sauces and spices that they use are such a different combination than the western world is used to, but using their unique blend of spices you can bring out a ton of flavors in chicken and veggie dishes. Here is a great recipe to try when making Indian inspired dishes at your home.

This West Indian Pepper Sauce is extremely hot so a little bit goes a long way. When preparing this recipe you will want to protect your hands and eyes from any splatters because working with hot peppers can irritate your skin, eyes and sinuses. This is used primarily as a condiment.

West Indian Pepper Sauce

1 fresh mango, pitted and chopped
1 large onion, finely chopped
1 large clove of garlic, chopped
4 large Scotch Bonnet hot peppers, seeds removed and chopped with care
1″ long piece of ginger root, chopped
1/2 teaspoon turmeric spice
2 teaspoons of dry mustard
1/4 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon honey
1/2 cup vinegar
1/2 cup tap water
1 teaspoon salt

In a large blender container combine together the chopped mango, onion, garlic, Scotch Bonnet Peppers, ginger root, turmeric, dry mustard, coriander and honey. Puree the mixture on high until all ingredients are chopped and well blended together. In a large saucepan combine together the vinegar, tap water and salt. Bring this mixture to a boil and then pour it over the first mixture that you prepared in the blender. You will need a large deep mixing bowl to do this and please be careful to not splash the mixture out of the bowl. Let mixture sit on countertop to cool and then place a lid on top and refrigerate. It should keep in the refrigerator for a couple of weeks.

Hot Thai Sauce Recipe

Chris — Fri, 03 Feb 2012 01:32:25 +0000

Hot Thai Sauce is a favorite condiment to many different types of food. The sweet and spicy sauce can flavor anything your heart desires and bring that Asian flavor you love to the table quickly and easily. Many of you have been asking about an easy recipe that you can make at home whenever you need it.

This Thai hot sauce recipe is great served over top of a nice piece of fish as a marinade or poured over your favorite mixture of vegetables. It is great used as a dipping sauce to fish and chicken and enjoyed over rice too. If you like your hot sauce more sweet you can increase the granulated sugar. If you like your hot sauces with more heat increase the chili peppers.

Thai Hot Sauce Recipe

1/2 of a fresh lime
1-2 chili peppers, finely chopped
1 clove of garlic, finely minced
2 tablespoons granulated sugar
3 tablespoons fish sauce- Nuoc Mam

In a medium sized bowl squeeze the 1/2 of lime juice into the bowl. Stir in the finely chopped chili peppers, minced garlic, granulated sugar and the fish sauce until all ingredients are well combined and the sugar is dissolved. Your sauce is now ready to use.

With only a few ingredients but a punch of flavor, you can whip this up quickly and serve your meal in a flash. Nice and spicy, just the way you like it!

Making Brazilian Hot Sauce with the Malagueta Pepper

Chris — Sun, 29 Jan 2012 00:15:17 +0000

There has been a growing interest in hot sauces from other countries and the Brazilian Hot Sauce is one of them. Before we get into the actual hot sauce recipe and info, let take a moment to learn about the specific chili pepper that is used most of the time in those regions.

The Malagueta pepper is a chili pepper used in Brazil, Portugal and Mozambique. It is heavily used in Brazil and it apparently gets its name from the unrelated Melegueta pepper from West Africa, which is actually a spice, not a chili pepper. The Malagueta pepper is a small, tapered pepper that turns red as it matures. It has a range of 60,000 to 100,000 units on the Scoville scale, which is close to the heat of the Tabasco pepper.

You can find 2 different types of this pepper and 2 different names too: the smaller ones are called malaguetinha in Brazil and piri piri in Portugal and Mozambique, and the larger ones are called malaguetão in Brazil and malagueta in Portugal. This is the same pepper, just harvested at different times in the growing cycle.

This pepper is used to season many regional dishes and sauces in Brazil and Mozambique. In Portugal, it is mainly used to season poultry dishes. For those of you that have access to the Malagueta pepper, here is a hot sauce recipe that is unique and spicy hot.

Brazilian Hot Sauce Recipe

2 large eggs, hard boiled, shells removed and chopped
1/4 cup olive oil or vegetable oil
1 large onion, finely chopped
1 large Malagueta Chile Pepper, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups dried bread crumbs

In a large skillet, heat up your oil and toss in the finely chopped onion until translucent and browned. Toss in the chopped hard boiled eggs and simmer for 30-40 seconds. (all of this should be done over medium heat). Toss in the Malagueta Chile Pepper, salt, ground black pepper and the bread crumbs. Simmer over low heat for 3 minutes. Your new freshly made Brazilian Hot Sauce is now ready for use once cooled.

Basic Hot Sauce Recipe

Chris — Fri, 20 Jan 2012 00:44:09 +0000

We know you love your chili peppers and love having such a nice selection of hot sauce and BBQ sauce at your fingertips right here on Insane Chicken. But when you can’t get your order fast enough, it is sometimes nice to have a basic recipe that you can use as a base so you have great flavor and the ability or spice it as you want.

This “basic” hot sauce is a super one to start out with as it is a quick and easy recipe that even a beginner cook can handle. This hot sauce recipe can be used in any recipe that calls for hot sauce.

Basic Hot Sauce Recipe

1 large onion, finely chopped
2 large ripe red tomatoes, finely chopped
1 large green bell pepper, finely chopped (if desired, a red bell pepper can also be used)
1 large hot chile pepper, finely chopped
1/4 cup white vinegar
2 tablespoons tap water
2 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground pepper

Note: If seeds from the tomatoes bother you…run them through a blender and then strainer to remove the seeds. In addition, if you like more “heat” to your hot sauce increase to 2 chopped chile peppers and an additional 1-2 teaspoons of tap water.

In a large mixing bowl combine together all of the above ingredients in the order they are given in the recipe, mixing after each addition. If you like your hot sauce really smooth you can pour it into a blender and process for 20-30 seconds. Once done mixing, pour the hot sauce into a large glass jar and refrigerate. It will keep for up to several days in your refrigerator.

Serrano Pepper Sauce Recipe

Chris — Thu, 05 Jan 2012 01:24:46 +0000

Serrano peppers are a favorite pepper in Mexican foods and salsas. A bit hotter than a Jalapeno they can be interchanged, if desired 2 to 1. It would take 2 jalapeno peppers to equal one Serrano. The Serrano is found in many different dishes and sauces so let’s look at a few easy recipes for a nice Serrano Pepper Sauce recipe that you can enjoy quickly.

The first thing that comes to mind when thinking about Serrano peppers is a nice Chile Verde sauce. This sauce is used in many different dishes from chili verde, pork in a green sauce , to green chili enchiladas. Here is an easy recipe you can make quickly.

Easy Salsa Verde

Ingredients:

1/2 Onion, finely minced
2 tbs fresh cilantro
1 Serrano, minced
Salt to taste
10 oz Canned tomatillos, well-drained
Juice from Half a Lime

Blend all the ingredients together. Refrigerate unused portions.

Here is a great Green Salsa recipe you may enjoy.

Serrano Green Salsa

Ingredients:

1.5 lb Fresh Tomatillos or 3 – 15 oz. large cans drained
2 Fresh serrano chilies – minced
2 Cloves garlic – minced
1 small bunch fresh Cilantro- chopped finely
Salt to taste

Blend all ingredients well. Serve with chips, tacos, burritos, etc. Refrigerate unused portions
If you have fresh Tomatillos, try roasting them first for a bit of extra added flavor.

Next time you are in the mood for some delicious Serrano pepper sauces, give one of these a try. They have great flavor with the fresh ingredients and they come together very quickly. They both can be used in a variety of ways.

Scotch Bonnet Pepper Sauce with Onion and Garlic

Chris — Fri, 02 Dec 2011 00:53:44 +0000

The Scotch Bonnet pepper is also known as the Caribbean red pepper is a favorite in Caribbean cuisine as well as West African, Jamaican, and other Caribbean islands. Lovers of the Scotch Bonnet pepper enjoy the spicy flavor and look for different ways to use this unique looking pepper.

Here is one great recipe that works with several types of meat and dishes.

Delicious Scotch Bonnet Pepper Onion Garlic Sauce Recipe

1 teaspoon vegetable oil
9-10 fresh Scotch Bonnet Peppers, chopped and seeded
3 Jalapeno Peppers, chopped
3 garlic cloves, minced
1/3 cup onion, finely chopped
3/4 teaspoon salt
1 cup water
1/8 cup of vinegar
1 1/2 tablespoons granulated sugar

In a large saucepan saute the Scotch Bonnet Peppers, Jalapeno Peppers, garlic and onion in the vegetable oil for approximately 4-5 minutes…until they are semi-soft and the onions are translucent. Pour in the 1 cup of water and cook the mixture over medium heat for 10-13 minutes or until vegetables are soft and fork tender. Remove from heat and let cool for 40 minutes.

Pour mixture into a large blender container and process until mixture is smooth. Place mixture into an airtight container and refrigerate for up to one week.

This sauce is delicious on chicken, buffalo wings or try it on lamb chops.

If you love Caribbean flavor and can find Scotch Bonnets in your area, give this sauce a try. This pepper has a unique flavor and is about mid-range on the Scoville Scale running from 100k to 300k in heat. So next time you are in the mood for a unique, spicy delicious pepper sauce, you will enjoy this one.

All about Malagueta Peppers and Malagueta Pepper Sauce Recipe

Chris — Wed, 30 Nov 2011 01:36:23 +0000

If you are unfamiliar with the Malagueta pepper, is here is some information so you can learn more about this cultural pepper. It is a type of chili pepper grown in Brazil, Mozambique and in Portugal and happens to be the most popular hot pepper in Brazil. The Malagueta Pepper is a small green chili shaped pepper that turns red once it fully matures and the heat level is similar to that of Tabasco peppers.

You will often find the Malagueta pepper used in various sauce recipes particularly sauces that are used to marinate or season poultry dishes. It is also very good when used in a sauce for seasoning and roasting a rack of lamb.

If you can find Malaqueta Peppers locally, you may be interested in trying them in a Pepper Sauce at home. Here is a recipe for you to try out on your favorite dishes.

Malagueta Pepper Sauce

1/4 cup olive oil
1 large onion, finely chopped
6 large Malagueta peppers, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

In a large frying pan saute the finely chopped onions in the olive oil until they are lightly browned and are translucent. Stir in the finely chopped Malagueta peppers, salt and ground black pepper. Saute over medium heat for 17-19 minutes or until the peppers are nice and soft. Once done let it cool and then pour into an airtight container and store in your refrigerator for up to 10 days.

Next time you are in a market with an extensive pepper selection, take a look for the Malagueta pepper and try some with your favorite dishes.

Ghost Pepper Hot Sauce Recipe

Chris — Sun, 27 Nov 2011 17:55:05 +0000

For our chili heads that love everything hot and hotter still, many of you have been asking for a simple to prepare Ghost Pepper hot sauce recipe that you can make at home. Here is a great one that you can make and use as a sauce for ribs or shredded pork. You can even use it as a mop sauce too.

When preparing this particular recipe, you want to protect your hands, eyes and skin while handling the hot ghost pepper so please wear an apron, goggles and gloves while handling these types of peppers.

2 cups of white vinegar
1 1/2 teaspoons salt
1 dried ghost pepper
12 dried chili peppers
1 teaspoon fresh lemon juice
pinch of ground black pepper

Put on your apron, goggles and gloves and pick up your dried peppers. You will want to place them in a large bowl full of water until they are nice and moist. This can take a few minutes up to an hour to complete. Once they are done use a knife to remove their stems, seeds and membranes.

Place the vinegar, salt, peppers, lemon juice and ground black pepper into a large blender container. Place the lid on top and process for 2 minutes on the medium setting. Once done pour the mixture through a strainer and discard the skins and chunks. You may have to strain your sauce 2-3 times to get all of the skins and chunks out of it.

Place the sauce into a clean, empty glass jar and place into the refrigerator for a day or so for the flavors to combine. This sauce will keep for several weeks refrigerated.

If you don’t feel like making hot sauce yourself check out our large selection of ghost pepper hot sauces.

How to Make a Hot Sauce with Peaches

Chris — Tue, 22 Nov 2011 01:00:44 +0000

Making a hot sauce is a unique as the person creating it. There are so many different ingredients that you can use to mix your peppers with to get a tangy, sweet, spicy pepper hot sauce. Using peaches has become a popular additive into many hot sauces and often people look for a way to blend in their peaches when making a recipe.

Here is an easy hot sauce recipe that you can use and tweak as you like.

Peach Hot Sauce Recipe

10 large orange Habanero Peppers (washed, cored and seeds removed)
5 large super ripe fresh Peaches (washed and pitted)
1/2 large white or yellow onion
4 small garlic cloves
2 large limes (rind removed, seeds removed)
1 large lemon (rind removed, seeds removed)
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
To make this recipe you will need a juicer machine or high powered blender with a large blending container. Wash all fruits and vegetables and cut into smaller pieces to fit into the juicer or blender. (make sure you remove any pits or seeds). You will want to place them into the juicer or blender one at a time starting at the top of the ingredient list and working down.

Once everything is combined you can store the peach hot sauce in an airtight container in your refrigerator (for up to one week) or can it into pint sized glass mason jars using a home water bath canner. You will need to follow the instructions that come with the water bath canner for the correct processing times.

Tip: When processing the mixture through the juicer or blender you don’t want to over-process it or it will become too runny. You want it to be a “sauce” consistency.

Enjoy using this recipe for making your hot sauce with peaches on any of your favorite meats. It would make a fabulous dipping sauce too!

Casa Ole Red Hot Sauce Recipe

Chris — Thu, 20 Oct 2011 00:00:29 +0000

Southwestern style Mexican cooking is a favorite of folks in the lower southern states. Traditionally the recipes and sauces are different than other Mexican styles of cooking and just like in the States; each region of Mexico has different styles too.

Casa Ole is a restaurant chain found in Texas, Oklahoma and Louisiana that serves authentic Mexican style foods. You will find all kinds of Mexican dishes that you and your family will enjoy. A favorite sauce that they use is their hot sauce recipe and many people that have eaten at the restaurant in the past enjoy making this at home. You can make it at home and once you have it made, you can adjust the heat level to what you like. Here is the recipe for the famous Casa Ole hot sauce.

Casa Ole Red Hot Sauce Recipe

1 large can stewed tomatoes
1 large can whole tomatoes
1 can Rotel tomatoes
1 tablespoon green Tabasco sauce
1 tablespoon minced garlic

In a large mixing bowl combine the above ingredients together in the order they are given in the recipe, stirring after each addition with a spoon by hand. Place lid on the bowl and refrigerate for 2 hours to allow the flavor to infuse.

This will store well for several days so that you can enjoy it often. It is a versatile sauce that you can use in cooking great foods like enchiladas or chili rellenos, or you can eat it with chips or nachos. It would also be wonderful in a Mexican style soup or stew to boost the flavor immensely.

Next time you are looking for a quick and easy recipe, give the Casa Ole Red Hot Sauce Recipe a try. You will love the flavor and it may just become your next go to sauce for Mexican style meals at your house.