Hot Sauce Recipes

 

“Green ”

Heat level 10

Makes around 500 ml

15 pcs. (60 grams)

Green 7 Pod peppers

(substitute Naga Morich)

1 table spoon

Sugar

1 tea spoon

Salt

30 leaves

Rocket / Arugula

6 small

Garlic cloves, fresh-harvested

300 - 400 ml

destilled vinegar 5%

 

 

CaJohns Puree

 

Six bottles of Puree. CaJohn selects only the finest chilies for his signature line of purees. Ground fresh from the fields, they are blended with distilled vinegar.Citric acid and Vitamin C are added to preserve color, then bottled immediately. The result is a minimum of 80% chili solids, more than four times the contents of most hot sauces. These purees are wonderful for inclusion in your culinary creations, or you can use them to create sauces of your own design. Their use is limited only by your imagination! From CaJohn's kitchen to yours, ENJOY! Thank You CaJohn. Also the manufacturer of Black Mamba, The Legend, Vicious Viper, Frostbite and etc. CaJohns Select Purees are available in six Varieties: Cayenne, Jalapeno, Habanero, Chipotle, Serrano, Fatalii.

 

Description: This is simply a spiced up vinegar which can be used for dipping or like a kind of soy sauce.

 

Preparation: Cut each pepper in half and put in a jar or bottler along with other garlic and basil. Heat up vinegar and dissolve sugar and salt in it – bring to a boil and pour in jar or bottle immediately. Put on lid or cap and let it cool down.

Once cooled down, put in fridge and let sit for a couple of weeks before use.

 

Tip: You may want to skip the coriander seeds if you dislike the perfumed scent and taste – could be substituted by black pepper or fennel seeds.

 

 

 

“Apricot Catsup”

pH: around 4,0

Heat level varies with choice of chili

Makes around 1200 ml

275 grams / 10 oz.

Apricots, dried (pH: 3,4)

275 grams / 10 oz.

Tomatoes (pH: 4,5)

1

Habanero chili

275 grams / 10 oz.

Cane sugar

1

Orange, juice from

180 ml / 6 fl. oz.

Apple vinegar

2 cloves

Garlic

 

 

 

Description: A nice variation of the classic ketchup.

 

Preparation: .

Blend apricots, tomatoes, garlic and chili. Put in a saucepan and add sugar, orange juice and vinegar.

Heat up and let simmer for 45 minutes, stirring frequently.

Immediately after boiling/simmering, pour onto bottles or jars that have been sterilized.

 

Tip: Substitute apricots with peaches, mangos or pineapple. Tomatoes may be susbtituted with tomatillos.

Add other ingredients/spices such as basil, cilantro/coriander, parsley, fennel seeds etc.

 

 

“Apricot Catsup II”

pH: around 3,9

Heat level varies with choice of chili

Makes around 2500 ml

550 grams / 20 oz.

Apricots, dried (pH: 3,4)

275 grams / 10 oz.

orange Tomatoes (pH: 4,5)

275 grams / 10 oz.

green Tomatillos (pH: 3,8)

100 grams / 4 oz.

Onions (pH: 5,5)

4-5 cloves

Garlic (pH: 5,8)

4-5

Red Aji Cristal chilis (pH: 5,0)

550 grams / 20 oz.

Cane sugar (pH: 7,9)

1

Orange, juice from (pH: 3,3 – 4,2)

1

Lemon, juice from (pH: 2,3)

360 ml / 12 fl. oz.

White wine vinegar (pH: 2,5)

 

 

 

Description: A nice variation of the classic ketchup.

 

Preparation: .

Blend apricots, tomatoes, garlic and chili. Put in a saucepan and add sugar, orange juice and vinegar.

Heat up and let simmer for 45 minutes, stirring frequently.

Immediately after boiling/simmering, pour onto bottles or jars that have been sterilized.

 

Tip: Substitute apricots with peaches, mangos or pineapple. Tomatoes may be susbtituted with tomatillos.

Add other ingredients/spices such as basil, cilantro/coriander, parsley, fennel seeds etc.

 

 

“Dark Liquid”

pH: around 4,0

Heat level varies with choice of chili

Makes around 2500 ml

550 grams / 20 oz.

Prunes, re-hydrated (pH: 3,7)

550 grams / 10 oz.

Red/black Tomatoes

100 grams / 4 oz.

Onions

4-5 cloves

Garlic

4-5

Goat’s Weed chilis

550 grams / 20 oz.

Cane sugar

1

Orange, juice from

1

Lemon, juice from

360 ml / 12 fl. oz.

White wine vinegar

 

 

 

Description: A nice variation of the classic ketchup.

 

Preparation: .

Blend apricots, tomatoes, garlic and chili. Put in a saucepan and add sugar, orange juice and vinegar.

Heat up and let simmer for 45 minutes, stirring frequently.

Immediately after boiling/simmering, pour onto bottles or jars that have been sterilized.

 

Tip: Substitute apricots with peaches, mangos or pineapple. Tomatoes may be susbtituted with tomatillos.

Add other ingredients/spices such as basil, cilantro/coriander, parsley, fennel seeds etc.

 

 

“Purple is a fruit”

Heat level 2/3

Makes around 500 ml

100 grams

Black (unripe) Czechoslovakian Black hot peppers

(substitute wax type baccatum like Aji Cristal)

100 grams

Blackberries, rinsed

2 tea spoons

Salt

2 tea spoons

Sugar

10 leaves

Ararat Basil

300 ml

Apple vinegar

 

Description: This is simply a spiced up vinegar which can be used for dipping or like a kind of soy sauce.

 

Preparation: Make slices of pepper and put in vinegar along with other ingredients.

Put in fridge and let sit for a couple of weeks.

 

Tip: You may want to skip the coriander seeds if you dislike the perfumed scent and taste – could be substituted by black pepper or fennel seeds.

 

“Orangeberry”

Heat level 5/6

Makes around 500 ml

15 pcs. (60 grams)

Arrivivi Orange hot peppers, halfed

(substitute wax type baccatum like Aji Cristal)

1 table spoon

Sugar

1 tea spoon

Salt

15 leaves

Ararat Basil

6 small

Garlic cloves, fresh-harvested

300 - 400 ml

destilled vinegar 5%

 

Description: This is simply a spiced up vinegar which can be used for dipping or like a kind of soy sauce.

 

Preparation: Cut each pepper in half and put in a jar or bottler along with other garlic and basil. Heat up vinegar and dissolve sugar and salt in it – bring to a boil and pour in jar or bottle immediately. Put on lid or cap and let it cool down.

Once cooled down, put in fridge and let sit for a couple of weeks before use.

 

Tip: You may want to skip the coriander seeds if you dislike the perfumed scent and taste – could be substituted by black pepper or fennel seeds.

 

 

“Envious Blonde”

Heat level 5/6

Makes around 500 ml

100 grams

Aji Omnicolor hot peppers

(substitute wax type baccatum like Aji Cristal)

1 table spoon

Sugar

2 tea spoons

Salt

3

Fresh coriander seeds

3

Garlic cloves

300 - 400 ml

destilled white wine vinegar

 

Description: This is simply a spiced up vinegar which can be used for dipping or like a kind of soy sauce.

 

Preparation: Make a slit in each pepper and put in vinegar along with other ingredients.

Put in fridge and let sit for a couple of weeks.

 

Tip: You may want to skip the coriander seeds if you dislike the perfumed scent and taste – could be substituted by black pepper or fennel seeds.

 

“Donnie’s Radioactive Goose”

Heat level 9

Makes approx. 500 ml

200 grams

Yellow Gooseberries or raspberries

2 table spoons

Water

100 grams

Cili Goronong Peppers, yellow, ripe

100 grams

Cili Goronong Peppers, green, unripe

30 grams

Sugar

1 table spoon

Salt

3

Fresh coriander seeds

3

Garlic cloves

300 ml

destilled white wine vinegar

Description: A complex sauce.

 

1 First, prepare a thick fruit juice from raspberries and water – boil for about 5 minutes in a saucepan, strain and reduce to a yield of 1 dl (100 ml)

2 Rinse, deseed and cut peppers in quarts. Puree it together with the raspberry juice until smooth.

3 Add sugar, salt and spices and cook for a further 5 minutes.

 

 

 

“Donnie’s Radioactive Goose”

Heat level 9

Makes approx. 500 ml

200 grams

Yellow Gooseberries or raspberries

2 table spoons

Water

100 grams

Cili Goronong Peppers, yellow, ripe

100 grams

Cili Goronong Peppers, green, unripe

30 grams

Sugar

1 table spoon

Salt

3

Fresh coriander seeds

3

Garlic cloves

300 ml

destilled white wine vinegar

Description: A complex sauce.

 

1 First, prepare a thick fruit juice from raspberries and water – boil for about 5 minutes in a saucepan, strain and reduce to a yield of 1 dl (100 ml)

2 Rinse, deseed and cut peppers in quarts. Puree it together with the raspberry juice until smooth.

3 Add sugar, salt and spices and cook for a further 5 minutes.

 

 

 

 

 

Other suggestions…

 

“Blood of VB”

Raspberries

Red Rocoto peppers

Apple vinegar

Salt

Garlic cloves?

 

 

“Atomic Green”

“aah, the goggles… they do nothing…”

Green, unripe gooseberries

Serrano peppers

Apple vinegar

Salt

Cilantro?

 

 

Season 2006

 

 

Sriracha Sauce

(pH: , hotness: 6)

 

Ingredients for about 250 ml:

 

200 g fully ripe Bulgarian Carrot peppers (7¼ oz.)

2½ dl winegar (8¾ fl. oz.)

½ dl sugar (1¾ fl. oz.)

1½ tsp salt

 

Ingredienser til cirka 250 ml:

 

200 g fuldmodne Bulgarian Carrot-chilifrugter

2½ dl eddike

½ dl sukker

1½ tsk salt

 

Method

 

Inspect pods carefully for rot and disease.

Slice up pods and remove seeds - keep the amount of placenta (heat) that you desire. Placenta is the white swampy part inside the fruit on which the seeds are situated. This is where most of the pungency/heat is located.

In a pot bring the pods to a boil and simmer for 5 mins in a brine of winegar, sugar and salt.

Puree to a uniform consistency.

Check pH value – it is critical that reading is 4.2 or below to be safe from dangerous spoilage bacteria such as botulinum.

While still hot, put the mash on sterilized jars or bottles.

Let the mash sit to develop for about 4 weeks.

Strain, bring up to a boil and put on convenient bottles for future use.

Once opened, store bottle in the fridge.

 

Fremgangsmåde:

 

Vask frugterne grundigt og inspicer for råd og andre dårligdomme.

Skær frugterne over og fjern frøstol med kerner.

Læg de opskårne frugter i en gryde og kog i 5 minutter i en lage af eddike, sukker og salt.

Blend godt til en ensartet konsistens fremkommer.

Kom pureen på et rengjort og skoldet glas. Sæt i køleskab, hvor det skal trække i 3-4 uger, ryst glasset med jævne mellemrum.

Herefter kan pureen sies og kommes på rene glas eller flasker.

Opbevares herefter i køleskab og bruges som Tabasco sauce til fx forårsruller eller anden mad som kan trænge til et lille ”pift”.

 

 

 

 

Sriracha Sauce, sød (pH: )

 

Ingredienser til cirka 250 ml:

230 g fuldmodne Rocoto Rojo-chilifrugter

2½ dl eddike

1 dl sukker

1½ tsk salt

 

Fremgangsmåde:

Samme som ovenfor – denne sauce bliver en smule sødere, men også en smule stærkere.

 

 

Ideas for season 2007

 

“Black Heat Sauce”

(pH: , hotness: 7-8)

200 g brombær

3 fed hvidløg

100 g Chocolate Habanero Long peppers

3 dl eddike

½ dl sukker

2 tsk salt

 

Raspberry Riot Hot Sauce

(pH: , hotness: 7-8)

200 g hindbær

3 fed hvidløg

100 g Antillais peppers

3 dl eddike

½ dl sukker

2 tsk salt

 

Green Hell I (plain)

(pH: , hotness: 4-5)

250 g grønne Early Jalapeño peppers

saft af 1 citron

2½ dl eddike

1 dl sukker

2 tsk salt

 

Green Hell II (spicy)

(pH: , hotness: 4-5)

250 g grønne Early Jalapeño peppers

25 g cilantro (bladkoriander)

saft og skal af ½ citron

saft af 1 lime frugt

2½ dl eddike

1 dl sukker

2 tsk salt

 

Cusco Merciless

(pH: , hotness: 9)

250 g Rocoto Peru Cusco peppers

saft og skal af ½ citron

2½ dl eddike

2 dl sukker

2 tsk salt

 

Mellow Yellow

(pH: , hotness: 2-3)

250 g Trinidad Perfume peppers

25 g Madame Jeanette peppers

3 dl eddike

1 dl sukker

2 tsk salt

 

Donnie’s Gringo Killer

(pH: , hotness: 10+)

200 g Naga Morich peppers

2½ dl eddike

½ dl sukker

1½ tsk salt