Homemade Hot Sauce

AJP · Mar 30, 2010

I've been wanting to try my hand at hot sauce for some time now, figured why not.

I used some basic stuff and will add to for next time.
20 Red Fresno peppers
1 medium onion
2 cloves of garlic (minced)
salt
bit of oil
vinegar

Started with the peppers, I cut the tops off and sliced nice and thin

Added to a pan with the garlic, finely sliced onion and some oil

Cook for about 5-10 minutes

After about 5-10 minutes I added some water just to keep from browning everything but to let it cook down a bit, I cooked it till most of the water was gone

Finally I added it all to the food processor and zipped it till it was lump free, then added about a cup of vinegar

Bottled it up, made enough for 2 10oz bottles

Gonna let it set for about 2 weeks then should be good to go.

I sampled a bit of it and it wasnt very hot, similar to Frank's Red Hot. I think next time I will triple the garlic and maybe add one habanero or a scotch bonnet for a bit more heat.

Phesant · Mar 30, 2010

Interesting... let us know how the final product turned out.....:thumb:

AJP · Mar 30, 2010

So far it has a good flavor, we shall see what a bit of time does to it. The garlic is just a personal thing, and the heat was just something I wanted to try. Although as it stands heat wise should work perfect for some eggs or biscuits and gravy.

suprfast · Mar 30, 2010

i like that. Im going to try something similar. My brother thinks he is the man because he uses diluted habaneros for carne asada. Ill surprise him

AJP · Mar 30, 2010

Gave it a small sample today, flavor is building well.

btcg · Mar 30, 2010

AJP said:
I've been wanting to try my hand at hot sauce for some time now, figured why not.

I used some basic stuff and will add to for next time.
20 Red Fresno peppers
1 medium onion
2 cloves of garlic (minced)
salt
bit of oil
vinegar

Started with the peppers, I cut the tops off and sliced nice and thin

Added to a pan with the garlic, finely sliced onion and some oil

Cook for about 5-10 minutes

After about 5-10 minutes I added some water just to keep from browning everything but to let it cook down a bit, I cooked it till most of the water was gone

Finally I added it all to the food processor and zipped it till it was lump free, then added about a cup of vinegar

Bottled it up, made enough for 2 10oz bottles

Gonna let it set for about 2 weeks then should be good to go.

I sampled a bit of it and it wasnt very hot, similar to Frank's Red Hot. I think next time I will triple the garlic and maybe add one habanero or a scotch bonnet for a bit more heat.

That would go over well with my kid. He LOVES hot sauce.

With my wife? Not so much. She doesn't.

Let us know how it works out.

chambersuac · Mar 30, 2010

nice color on the sauce. Looking forward to the results...

peaspurple · Mar 30, 2010

I love homa made hot sauce, That has a real good color and looks tasty..

1FUNVET · Mar 30, 2010

I cook mine using vinegar instead of water. Might give it a try. :thumb:

deguerre · Mar 30, 2010

Have you thought about adding some powered cayenne to the current batch to heaten it up a bit? It looks fantastic!

AJP · Mar 30, 2010

1FUNVET said:
I cook mine using vinegar instead of water. Might give it a try. :thumb:

I did think of that, was worried the vinegar flavor would over power, I didn't want a Tabasco style sauce.

deguerre said:
Have you thought about adding some powered cayenne to the current batch to heaten it up a bit? It looks fantastic!

Seemed like cheating, besides it may heat up a bit yet.

btcg · Mar 30, 2010

deguerre said:
Have you thought about adding some powered cayenne to the current batch to heaten it up a bit? It looks fantastic!

Don't add much... a little goes a long way with that stuff!

deguerre · Mar 30, 2010

btcg said:
Don't add much... a little goes a long way with that stuff!

My wife keeps it in a salt shaker just as if it was black pepper.:shocked:

repoman013 · Mar 30, 2010

that looks great!! i make my bbq sauce but never thought of making hot sauce, i have about 2o kinds of hot sauce thanks for the idea

bigabyte · Mar 30, 2010

Sounds good! I like Fresno's.

Kevin · Mar 30, 2010

btcg said:
Don't add much... a little goes a long way with that stuff!

deguerre said:
My wife keeps it in a salt shaker just as if it was black pepper.:shocked:

Same here. We pretty much use Cayenne in place of paprika in many recipes. We likes Da heat.

Stoic · Mar 30, 2010

I love hot sauce but I've been stuck on Thai Sriracha. It's been my favorite for the last few months.

I need to try the homemade stuff. It sure looks good.

bobaftt · Mar 31, 2010

thats purty. I can just see some hot wings sauced with that stuff mmmmm

tmjst · Mar 31, 2010

Be careful with garlic - it can carry the spores that cause botulism, and they can survive boiling temperatures. They're killed by low pH, so if there's enough vinegar it's safe - but I don't know what "enough" vinegar would be. Oxygen kills the spores, too, so if you're not canning the sauce, you MIGHT be OK. I personally would leave out the garlic, or use basically pure vinegar. There's more than one reason why Tabasco has so much vinegar!

In any case, if you use it within a week or so, you might be OK.

AJP · Mar 31, 2010

If it is hot sauce that kills me, so be it.

Homemade Hot Sauce

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