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