Ingredients:

• 4 cups ketchup
• 1 1/2 cup molasses
• 1/4 cup vinegar
• 2 Tbsp Tabasco
• 3 Tbsp Worcestershire
• 1/4 cup lemon juice
• 1 cup chopped onion
• 3 cloves chopped garlic
• 1/4 cup brown sugar
• 1 tsp cayenne
• (1 to 3) 3 Tbsp dry mustard (or 1 Tbsp ginger)
• Up to 2 cups water

Directions:

1. Mix everything in a large, heavy saucepan.
2. Add water as needed to create a sauce with a cream-like texture.
3. Bring to a boil, stirring constantly.
4. Reduce heat, partially cover and simmer VERY GENTLY for 1 hour.
5. Stir frequently. Add water if it gets too thick.

This sauce freezes well in mason jars.  Use as a base flavoring for chili, sloppy joes, dip for wings or barbecue … Continue Reading

Ingredients:

• 3 cup Distilled white vinegar
• 2 lb Cayenne, habanero or  jalapenos seeded and chopped
• 2 tsp Salt

Directions:

1. Simmer vinegar, salt and peppers at least 5 minutes.
2. Process in processor. Store in a glass bottle.
3. Put in a dark cabinet and let age at least 3 months. Strain when ready to use. 

Ingredients:

• 3 Habanero or Scotch bonnets peppers, Chopped
• 1/2 cup Papaya; substitute peaches, Fresh or canned
• 1/2 cup Raisins
• 1 cup Onion; minced
• 3 clove Garlic; minced
• 1/2 teaspoon Turmeric
• 1/4 cup Malt vinegar

Directions:

1. Bring everything to a boil together; lower heat and simmer 5 min.
2. Puree in blender.

Ingredients:

• 3 large tomatoes
• 1 onion
• 2 tsp garlic crushed
• 1 tsp dry mustard powder
• 2 whole red chillies
• 1 tsp chilli powder
• 1 tsp curry powder or hot chilli sauce
• 1 tsp sugar
• 2 tbsp tomato ketchup
• 1 tbsp vinegar
• 1 tbsp oil
• 4 ¼ fl oz water
• salt to taste Continue Reading
  

Ingredients:

• 1/3 coarsely chopped cilantro stems and roots
• 2 cups water
• 3 to 4 tablespoons coarsely chopped garlic
• 4 ounces Fresno chiles, mostly seeded and coarsely chopped
• 1/8 teaspoon salt
• About 2 cups distilled white vinegar
• 1 1/3 cups sugar

Directions: Continue Reading

Ingredients:
4 serrano chiles, stems and seeds removed, chopped
3 teaspoons liquid hot sauce
2 avocados, peeled and pitted
2 tablespoons chopped onion
1/2 teaspoon chopped garlic

Directions:
Place all ingredients in a blender and pure until smooth.

Ingredients:

• 50 to 60 dried chiles de Arbol peppers
• 1 1/2 tablespoons sesame seeds
• 2 tablespoons shelled pumpkin seeds
• 1/4 teaspoon cumin seeds or 1/4 teaspoon groun
• 1/8 teaspoon ground allspice
• 2 cloves
• 1 teaspoon dried Mexican oregano
• 1 scant teaspoon salt
• 2 cloves garlic, peeled and roughly chopped
• 3/4 cup cider vinegar

Directions: Continue Reading

Ingredients:

• 1 teaspoon vegetable oil
• 20 fresh jalapeno peppers, sliced
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 3/4 teaspoon salt
• 2 cups water
• 1 cup distilled white vinegar

Directions:

1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored … Continue Reading
   

Ingredients:

• 20 lg Fresh Tabasco chiles,
• 1 Stems & seeds removed,
• 1 Cut in half lengthwise
• 1 jalapeno pepper (or substitute fresh 1 Pequins, cayenne’s or 1 Serrano’s)
• 2 cl Garlic, cut in half
• 1/2 c Vinegar
• Salt to taste

Directions: Continue Reading

Ingredients:

• 4 cup ketchup
• 1 1/2 cup molasses
• 1/4 cup vinegar
• 2 Tbsp Tabasco
• 3 Tbsp Worcestershire
• 1/4 cup lemon juice
• 1 cup chopped onion
• 3 cloves chopped garlic
• 1/4 cup brown sugar
• 1 tsp cayenne — (1 to 3)
• 3 Tbsp dry mustard (or 1 Tbsp ginger)
• up to 2 cup water

Directions:

1. Mix everything in a large, heavy saucepan. Add water as needed to create a sauce with a cream-like texture.
2. Bring to a boil, stirring constantly. Reduce heat, partially cover and simmer VERY GENTLY for 1 hour. Stir frequently.
3. Add water if it gets too thick.
4. This sauce freezes well in … Continue Reading
   

Ingredients:

• 1/2 medium-sized banana, sliced
• 1 1/2 large carrots, diced small
• 1 medium onion, diced small
• 5 fresh picked orange habaneros, diced
• 10 fresh picked piquins, diced
• 5 fresh picked (smallish) cayennes, diced
• 1/2 fresh picked small green bell pepper, diced small
• 1 fresh picked hot banana pepper, diced
• 2 scallions (greens & all), sliced
• 5 small cloves garlic, minced
• 1 tsp. (approx.) Kosher salt
• Freshly ground black pepper to taste
• 1 Tbsp. dry mustard
• Water for blending only (approx. 1/2 cup)
• 1 Tbsp. (or less) Peanut oil Continue Reading
  

Ingredients:

• 15 habanero chillis -  chopped
• 1 ripe mango – peel, pit, mash
• 1 cup yellow prepared mustard
• 1/4 cup packed brown sugar
• 1/4 cup white vinegar
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1 tablespoon chilli powder
• salt and pepper to taste

Directions:

1. Mix all the ingredients together and use a funnel to bottle the sauce

Ingredients:

1. 3/4 lb Fresh Habanero Peppers
2. 1 lb Fresh Strawberries
3. 1 Tablespoon Salt
4. 1 1/4 Cup Apple Cider Vinegar
5. 3/4 Cup Mango Nectar
6. 1 Tablespoon Honey

Continue Reading

Ingredients:

• 3 cups distilled white vinegar
• 2 teaspoons salt
• 2 pounds cayenne or jalapeno peppers, seeded and chopped

Directions:

1. Simmer vinegar, salt and peppers for 5 to 10 minutes.
2. Process in food processor or blender.
3. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.
4. Strain a portion of the sauce when ready to use; store in refrigerator.

Ingredients:

• 1 carrot, roughly chopped
• 2 cloves garlic, peeled
• 3 dried new mexican chiles, stems and seeds discarded
• 1 1/2 tsp kosher salt
• 1 habanero pepper, stem removed
• 1 cup distilled white vinegar

Directions:

1. Place new mexican chiles into a heat-safe bowl.
2. Bring a large pot of water to a boil.
3. Add carrot and garlic to the water and boil for 3 minutes.
4. Remove carrot and garlic then pour the boiling water over dried chiles.
5. Cover bowl with chiles and hot water with plastic wrap.
6. Keep chiles completely submerged in the water for 30 minutes to rehydrate.
7. Discard liquid and place rehydrated chiles and blanched carrot and garlic into a blender.
8. Add the rest of … Continue Reading
   

Hot sauce exists to add a little spice to your life.  In this how-to video, learn how to turn bonnet peppers into a very hot sauce mix. Do you dare enjoy?

Warning: This video may contain swears.

Continue Reading

Ingredients:

• Small pinch of dried bhut jolokia pepper
• 4 habaneros (no stems, preferably whole)
• 1/2 cup finely chopped onion
• 2 Cloves of garlic, finely minced
• 1 1/2 Tbs vegetable oil
• 1/4 Tsp. ground cumin
• 1/3 cup white or chili-fused vinegar
• pinch of salt & black pepper Continue Reading
  

Ingredients:

• 6 large jalapeno peppers
• 6 garlic cloves
• 1 small onion
• 2 cups apple cider vinegar
• 1/4 cup chopped cilantro
• 2 teaspoons salt
• juice of 2 limes
• 1 teaspoon black pepper Continue Reading
  

There is a bunch of different recipes for making hot sauce at home. Below is just one version, if you are not satisfied with this one you can view some our other hot sauce recipes.

Ingredients:

1. 12 Habanero Peppers
2. 1 clove Garlic, peeled
3. ½ cup White vinegar
4. ½ teaspoon Sugar
5. ½ tea spoon Salt
6. 1 tablespoon Molasses

Directions:

1. Sauté the habanero peppers and garlic in the vinegar in a saucepan until tender.
2. Put in blender on high and puree with the salt, sugar and molasses.
3. Strain through a metal sieve to remove solids.
4. Pour strained pepper mixture into a saucepan & dilute with more vinegar until it … Continue Reading
   

Ingredients:

• 4 cloves of minced garlic
• 1 cup of diced red onion
• 3 cups of diced tomatoes
• 3 tablespoons of extra virgin olive oil
• 2 medium chili peppers
• 4 habanero peppers, seeded
• 1 cup of distilled white vinegar
• 2 teaspoons salt
• 2 teaspoons white sugar

Directions:

1. Over medium heat in a large saucepan, heat oil and add the onion, chili peppers, habanero peppers and garlic. Cook for 3 to 4 minutes, or until the onions begin to brown. Stir continuously.
2. Reduce heat. Add the vinegar, tomatoes, salt and sugar. Stir until the tomatoes break down. Roughly 6 minutes.
3. Place mixture in blender and blend until a puree is formed.
4. Pour mixture through a fine … Continue Reading
   

Ingredients:

• 12 habanero peppers, stems removed, and finely chopped
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 cup chopped carrots
• 1/2 cup distilled vinegar
• 1/4 cup lime juice

Directions:

1. Saute the onion and garlic in oil until soft; add the carrots with a small amount of water.
2. Bring to a boil, reduce heat and simmer until carrots are soft.
3. Place the mixture and raw chiles into a blender and puree until smooth.
4. Don’t cook the peppers, since cooking reduces flavor of the Habaneros.
5. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.

Ingredients:

• 10 tomatillos, husked and rinsed
• 8 serrano chile peppers, sliced
• 1 onion, sliced
• 1 tablespoon chopped garlic
• 2 tablespoons salt, or to taste

Directions:

1. Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover.
2. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes.
3. Add more water if needed to keep the mixture from burning as it cooks.
4. Pour the cooked vegetables into a blender, and blend until smooth.

Ingredients:

• 2 ounces dried chilie peppers
• 2 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon caraway seeds
• 2 tablespoon extra-virgin olive oil
• 1 plum tomato
• Salt to taste
• Water (for soaking peppers) Continue Reading
  

Ingredients:

• 1 teaspoon vegetable oil
• 20 fresh jalapeno peppers, sliced
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 3/4 teaspoon salt
• 2 cups water
• 1 cup distilled white vinegar

Directions:

1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored … Continue Reading
   

Ingredients:

• 2 tablespoons olive oil
• 2 large jalapeno peppers, seeded and diced
• 2 cloves garlic, minced
• 4 teaspoons adobo sauce
• 2 (6 ounce) containers fresh raspberries
• 1/2 cup apple cider vinegar
• 1/2 teaspoon salt
• 1/4 cup brown sugar
• 1/2 cup white sugar

Directions:

1. Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes.
2. Mix in garlic, and adobo sauce; bring to a simmer.
3. Stir the raspberries into the sauce; cook until soft, about 3 minutes.
4. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well.
5. Simmer until thickened and reduced by half, about 15 minutes.
6. Transfer sauce to a heatproof bowl; allow to cool to room … Continue Reading