Que Picante - homemade hot sauces

[JoMo]

Over the years, I have really loved making homemade hot sauces. We now grow a variety of peppers in our garden each year to provide enough to make our annual batches that my wife and I now give out as part of our Christmas gifts. Often times, when fortunate, along with some of the wild game sausage.

In making this recent batch last night, I thought I would lob it out there to the HT world to see if you all have any homegrown concoctions you could share?

We call ours Kass and Joe’s Spicy Time.

Uses garden habaneros, seranos, and jalapeños and carrots. Lots of garlic, onions. All get broiled. The jalapeños and seranos and garlic, with lime juice get pulsed in a food processor so it’s fine but still has some texture. Everything else gets blended up so it’s a fine sauce with lime juice, white vinegar, salt, and smoked paprika and some water to create the right consistency.

Here is the work in action.

If you make your own hot sauces or salsas, please share them.

 

[JoMo]

And holy hell - paired the fresh sauce with Hank Shaws “Deathbed Tacos” from his recent book tonight with some flank I kept from this years moose. You seriously can’t go wrong with that recipe.

 

[44hunter45]

I make a quick dip we call "Salsamole". The only rules are it has to have avocados, tomatoes, citrus juice, and peppers.

For us a "mild" batch is basically one avocado, four tomatoes, juice of one lime, four jalapeños , salt to taste.
Run it in the food processor to your favorite texture. This can be anywhere from pico to restaurant style.

I never make a batch the same twice. I've used different peppers all the way up to ghost peppers.

 

[TOGIE]

I just like to make salsa frequently. I generally stick to red. Just my absolute favorite.

Sometime roasted, sometimes smoke roasted, sometimes raw, always very spicy.