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Chilli/hot sauce recipes

1 by seby
Further from the jalapeño vs habanero thread in c/nc, here is a thread for all of our favourite hot sauce recipes. I know in the States that “chilli” often means the meaty stuff the people put on hot dogs, but here I mean “chilli sauce” as synonymous with hot sauce - spicy relishes from tobacco style to chunky things.

Lex and I were blown away by how awesome the hot sauces were in the States (at the Mexican place with Dave N in Austin - and nearly dying by overfishing on .357 Magnum at Tears of Joy) and would love to try any recipes that you might like to share.

To start, here is a wild Surinamese sambal:

1 part fresh garlic
1 part piccalilli (mustard pickle sauce)
3 parts yellow habanero peppers

Blend together and you are done. Will last for years in the fridge. Usual batch is three or four while garlic, a jar of piccalilli, and a large bag of peppers. In Surinam they use madame jeanette peppers but they are very hard to find in Australia.

Here is one that is good for the guests:

Carolina Reapers
Salt and white vinegar to taste
Blend together and you are done. Kind of like a tobacco sambal but will allow you to astral project

Yum
"lol, listen to op 'music' and you'll understand"....

https://sebastiansequoiah-grayson.bandcamp.com/
https://oblier.bandcamp.com/releases
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Re: Chilli/hot sauce recipes

2 by seby
jason from volo wrote: Sun Jun 27, 2021 6:14 pm A few of my recipes below. I tend to keep my recipes very, very simple and I'm guessing they are quite derivative of others you'd find on the internet.

Ghost Pepper Hot Sauce. Peppers graciously provided by FM and co-worker who a few years ago moved to Colorado. Was blazingly hot (for me) and ended up being more of a puree than a sauce, i.e. it needed a little more of the liquidy stuff.

1 tablespoon olive oil
8 ghost peppers
2 red bell peppers
1 small white onion
3 medium tomatoes
2 tablespoons of red wine vinegar
1 teaspoon salt
½ cup water

Mango Habanero Hot Sauce. If I did this one again, I might consider cutting back on the onion; for some reason, it bothered me in this recipe. Also pretty hot.

6 habanero
1 mango
1 small white onion
4 garlic cloves
½ cup white vinegar
½ cup water
1 teaspoon salt
1 tablespoon olive oil

Red Pepper Hot Sauce. I love sriracha except for its sweetness. Without thinking about it, I sort of coincidentally made this recipe that ended up being like a not-sweet sriracha sauce. Heat was pretty tame.

1 tablespoon olive oil
8 red jalapeno peppers
3 red bell peppers
½ cup white wine vinegar
¾ cup water
1 teaspoon salt

Green Tomatillo Hot Sauce. Wife wanted a milder hot sauce for Mexican food and I came up with this.

1 tablespoon olive oil
1 lb of tomatillos
4 jalapeno peppers
4 garlic cloves
½ cup of white wine vinegar
¾ cup of water
lime juice * spritz
1 teaspoon of salt

Another Habanero Hot Sauce. No onion on this one. Pretty basic.

1 tablespoon olive oil
6 habanero
3 medium tomatoes
4 garlic cloves
½ cup of red wine vinegar
¾ cup of water
1 teaspoon of salt
I am so on to some of these. Thank you in advance!
"lol, listen to op 'music' and you'll understand"....

https://sebastiansequoiah-grayson.bandcamp.com/
https://oblier.bandcamp.com/releases
https://youtube.com/user/sebbityseb

Re: Chilli/hot sauce recipes

3 by Owen
Probably the wrong season for this but here is my Chili w/ Habaneros recipe.

2 teaspoons oil
1 1/2 sweet onions, chopped
5 cloves garlic, minced
1 lb ground beef
3/4 lb beef sirloin, cubed
1 can diced tomatoes (you can use fresh but I actually prefer the canned)
1 bottle dark beer (something smoky with chocolate notes work best for me)
2 (6 oz) cans tomato paste
1 can beef broth
½ cup brown sugar (packed)
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
2 teaspoons black pepper
1 teaspoon liquid smoke
1 can of black beans
1 can of pinto beans
2 cans of kidney beans
4-6 habaneros chopped (if you want it milder seed the habs and use 2 or 3)

brown the beef (drain) set aside.
brown the steak (make sure you get a good sear)
heat the oil and combine garlic and onions. stir for a few min.
combine meat, tomatoes, beer, and beef broth into the pot. stir.
add spices and peppers.
stir in 2 cans of beans.
reduce heat and simmer for about an hour and a half.
stir in the other 2 cans of beans.
simmer for another 30-45 min.
guitar in - weaklungband.bandcamp.com/

Re: Chilli/hot sauce recipes

5 by joelb
I haven't done this in a while but it's super easy to make an intense red chili sauce with just dried chilies, garlic, salt and water IIRC. I don't really have amounts.

Get a couple handfuls of dried anchos. You can use guajillo too, though they have tough skins so you need a blender for this to work. Add a few others with more heat if you want. Open them up and remove seeds/stems. Toast them at low heat in a skillet or on a sheet in the oven until they get aromatic, but be careful because if they blacken it's curtains and you have to start over.

After the toasted dried chilies have cooled, soak them in water just off the boil until soft. Blend or process the softened chilies with a few cloves of garlic, salt and either plain water or the soaking water, though this can make it too bitter. Let it rest a bit so the garlic can emerge into the sauce, and you've got a deep and complex sauce that you'll want to eat by the spoonful. You can use this same method to make a cooked sauce with onions, tomatoes and other spices in addition to the chilies but sometimes simple is best.

Re: Chilli/hot sauce recipes

7 by ErickC
jason from volo wrote: Sun Aug 22, 2021 7:00 pm
ErickC wrote: Sun Aug 22, 2021 6:22 pm 1 set of car keys
1 matching car
2 or 3 American dollars
1 grocery store

Grab keys. Enter car. Go to grocery store, grab bottle of Tabasco, pay 2 or 3 American dollars. Drive home. IT'S OVER!
I realize that this may be intended to be silly, but this is kind of like telling everyone with their own band on here to quit and just buy a popular band's music for $9.99 on iTunes.
It was more my way of communicating that I am lazy.
Total_douche, MSW, LICSW (lulz)

Re: Chilli/hot sauce recipes

8 by jfv
Bump

I made a hot sauce today for the first time in a couple of years. Habanero-based.

It’s too dominant on a flavor I haven’t for sure figured out yet - probably too much/wrong vinegar - but am looking to get back into this. Will post here again assuming that this recipe evolves into something I’m happy with.

It was either getting back into hot sauces or brewing beer. I drink too much already, so hot sauces it is..
jason (he/him/his) from volo (illinois)

Re: Chilli/hot sauce recipes

9 by Nate Dort
I had a ton of jalapenos from our garden last summer, so I smoked about 30 of them along with a handful of habaneros and a bulb of garlic on the kamado for a few hours. Destem and blend all that in a blender with some white vinegar, a few caramelized carrots and onion, then add whatever seasoning you like to taste. I ran it through a food mill and then sieve to get rid of the seed bits and tough pulp. I ended up with about a gallon of it. I froze about half and bottled the rest and used it all winter.

I'm going to do something similar this year, but I might try my hand at fermenting the jalapenos first.

Re: Chilli/hot sauce recipes

10 by cakes
This isn't a chili/hot sauce recipe, per se... but we grow a ton of peppers in our garden. We don't always get to them and there's an explosion near the end of the summer where we have too many. I've made hot sauces (I like carrot based ones, real simple), but there's this one thing we do that is a delight, a pepper relish.

One year we were growing Melrose peppers out of curiosity. They look like red shishitos and are sweet. The base of this relish is the melrose, but you could use red bell pepper for the sweetness. We also throw into the mix jalapeños, sweet and/or hot banana peppers and at least one hot pepper like a habanero. Honestly, it doesn't really matter, this is great with any peppers, even green ones (if there aren't too many). We usually do this with a few pounds of peppers and it'll make enough to eat immediately and can or freeze a few bottles/bags to have until next season.

We use a relish brine of vinegar, salt and sugar and add garlic and onion. (I don't have a recipe, I just look up a brine base).

I generally take all the peppers, garlic and onion and pulse them in a food processor until they are chopped small. Get the brine up to boiling and then throw the pepper mix in and boil it down for a few minutes.

At the end of the summer, when the tomatoes are ripening, I love to chop up the tomatoes and serve them in a bowl around a big piece of burrata, the tomatoes drizzled in olive oil, and topped with a heaping chunk of pepper relish and a little basil, served with fresh baked bread.
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