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.

 

[kansasdad]

@JoMo I think the carrots are a nice way to add moisture and sweetness to your fiery concoction. Looks good

 

[Nick87]

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.


View attachment 395152
View attachment 395153

I do it the same way.It's awesome.

 

[JoMo]

Got some of the Christmas presents bottled up.

 

[Mule Kick]

Am I the only one with a watering mouth??

Love trying different hot sauce. Never tried making it myself though! Might have to.

 

[JoMo]

Am I the only one with a watering mouth??

Love trying different hot sauce. Never tried making it myself though! Might have to.

It’s definitely a fun thing to mess with. Now that we have the go to recipe, it’s cool to experiment with different types. This summer I tried a fermented one with green habaneros, jalapeños and tons of lime. The added fermented element is awesome - especially with eggs in the morning.

 

[INMT]

Green Salsa

Super easy green salsa. Double it if you’ll eat it quickly.

It is basic but tastes incredible.

4 jalapeños, stemmed
1½ teaspoons garlic powder
Kosher salt

In a small saucepan, combine ½ cup water and the jalapeños and bring to a boil over high heat. Cover, reduce heat to a simmer, and cook until the jalapeños have softened and are just holding their shape, about 10 minutes. Transfer to a plate to cool; reserve the cooking liquid.

Working in batches, use a molcajete or mortar and pestle (or a medium bowl with a potato masher, large spoon or forks) to smash and grind the jalapeños until a chunky paste forms. (Alternatively, use a blender and purée on low speed until the salsa is almost smooth but some pieces remain.)

Transfer to a medium bowl and stir in ¼ cup of the reserved cooking liquid, the garlic powder, and 1 teaspoon salt. Taste and season with more salt if desired. (To store, refrigerate in an airtight container for up to 2 days, or freeze for up to 1 month.)

If you’d like, allow the salsa to sit out at room temperature to ferment for 3 to 4 days, depending on how warm your house is. (The ferment mellows the heat of the jalapeños and brings a hint of acidity.)

 

[TX Trophy Hunter]

An easy quick mild sauce:

Grill or broil 3 sliced green bell peppers and throw them in the blender with a bundle of cilantro and juice from a couple limes.

 

[Gr8bawana]

Bell peppers? Doesn't get much more mild than that. This thread is homemade HOT sauce.

 

[TX Trophy Hunter]

Bell peppers? Doesn't get much more mild than that. This thread is homemade HOT sauce.

The genius minds on this forum can probably figure out that you can substitute jalapeño, Anaheim, Serrano, poblano, ghost, Carolina reaper, or even red bell peppers. Just posting something I threw together on a whim and came out awesome.