[Knock'nEmDead]

Anybody know how to make hot sauce (salsa) like at the taco shops? I've checked all over the net and can't find a good recipe.
Thanks in advance!

[slydawg]

Some of the best Chile that I've had came from my buddies mother. She would Roast 5 different types of chiles, (Ancho, Anaheim, 2 different types of jalepeno and a Habenero, (very hot) until the skin is blackened. (Run fans, open windows, and consider wearing a scuba mask!)
Peel the skin from the chiles, then blend with canned, peeled tomatoes to taste. This stuff is awesome!
You can experiment with spices such as cilantro, garlic etc. if you want, but it tastes great alone.

[roxfisher]

How To Make Hot Sauce Please read this complete booklet prior to starting your hot sauce adventure. There are many tips and techniques within the text that will help you avoid trouble later.
How Hot Is It
The heat in hot sauce comes from the capsicum compound found in all hot peppers. The human tongue can detect as little as 1 part per million of capsicum. The amount of capsicum in a type of pepper determines how hot the taste will be. The Scoville Heat Units (SHU) scale was developed in 1912 by William Scoville to rate the preserved heat of hot peppers. SHU rating identifies the parts per million of capsicum in a pepper. The SHU numbers given here are standard averages based on the best data available. The actual capsicum level of a given pepper will very due to growing conditions, age since harvest and other natural factors.
Using Pepper Mash
The best hot sauces are made from pepper mash which is a fermented product. This type of fermentation is call dry or salt fermentation and little is understood about the exact process other than it makes better hot sauce. The pepper mash is pure pepper. They are not concentrates or blends. Please treat these products using the safety guidelines under Handling Hot Peppers.
Preparing Fresh Peppers
Using fresh peppers from the farmers market or your own garden will make high quality hot sauces. Peppers purchased from the supermarket will work as well but they may be old and are usually waxed to make them more attractive.
There are two methods of preparing peppers for your sauce. One is to blanch the peppers and the other is to roast them. In both methods, the safety instructions are the same. The capsicum mentioned above is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. Capsicum has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. For more information on hot peppers see our book Grow the Best Peppers.
Cleaning & Blanching
Cleaning your peppers of all veins and seeds will reduce the bitter and hot character greatly. This also applies to sweet red and green peppers. Wash the whole peppers in running water to remove any pesticides and dirt. Remove the stem end of the pepper and then cut the pepper along its length into quarters. Lay each quarter flat on the cutting board and slice out the seeds and veins. Any good flesh left around the stem can be cut away too. Wash the cleaned peppers again in running water.
Cleaning & Blanching
Cleaning your peppers of all veins and seeds will reduce the bitter and hot character greatly. This also applies to sweet red and green peppers. Wash the whole peppers in running water to remove any pesticides and dirt. Remove the stem end of the pepper and then cut the pepper along its length into quarters. Lay each quarter flat on the cutting board and slice out the seeds and veins. Any good flesh left around the stem can be cut away too. Wash the cleaned peppers again in running water.
Prepare a boiling pot of enough distilled white vinegar to cover the cleaned peppers. Do not use any aluminum cookware. The acids in the vinegar and the peppers will break down the aluminum and put it in your sauce! The steam from boiling vinegar is very strong. Avoid breathing it. Place the peppers into the boiling vinegar for 2 or 3 minutes. This will kill any bacteria and soften the pepper flesh making it easier to process. Remove the peppers and allow to drain. Save the vinegar for use in your recipes and blanching more peppers later.
Roasting Peppers
Sauces and salsas made with fresh roasted peppers have that extra flavor only an open flame can provide. Wash the whole peppers in running water to remove any pesticides and dirt. Place the peppers over low heat on you gas grill or the burner of a gas stove. Turn the peppers regularly and allow them to roast until the skin blisters and turns black. Place the hot peppers into a clean brown pepper bag and close it up. Allow them to cool for 10 to 15 minutes. Remove the peppers from the bag and peel away the burnt skin with your hands or a soft cloth. Remove the veins and seeds as described above. There is no need to blanch roasted peppers.
Other Fresh Ingredients
Adding fresh fruits, vegetables and herbs to your recipes will liven them up and make the sauce more complex. Almost any thing can be used as long as you think the flavor combinations will taste good. The one concern with fresh additives is the amount of moisture they will add to the recipe and the natural bitterness of seeds and skins.
Fresh Tomatoes
To remove the excess moisture and seeds from fresh tomatoes, cut the tomato in half across it's middle leaving a the stem on one half. Hold the half with the skin side up and gently squeeze the liquid and seeds out. If you wish to remove the skin, place the seeded tomatoes into boiling water for 3 minutes. The skin will loosen and peel right off. Seeded tomatoes can also be roasted just like peppers. Roasting also removes more moisture. The best substitute for fresh tomato is canned tomato juice.
Fresh Fruit
Fruits can be added to any hot sauce recipe to increase sweetness and flavor. All peel and rind must be removed because it is extremely bitter. Seeds must be removed too! Pulpy fruit like orange and pineapple should be strained unless you are using a food mill as described under Food Processors. The stringy pulp fibers will plug up the dropper inserts in the bottles. Canned or frozen fruit juice works well in place of fresh. There is also the added advantage of the addition flavoring that can be gained from using frozen concentrates.
Fresh Herbs
Adding fresh herbs to your recipes will increase flavors and let you put in your own special touch. Fresh herbs must be washed and chopped prior to use. Do not use the plant stems. You must use a food mill as described under Food Processors in order to remove the herb particles which will plug up your dropper bottles.
Other Spices
The use of ground spices is an easy way to add your own touch to any hot sauce recipe. Your kit includes a variety of spices for use in the recipes given here. Please remember that dried and ground spices, which are fresh, have a stronger more concentrated flavor. You may need to experiment with how much to use in order to suit your taste. See our complete line of Hot Spices.
Food Processors
An electric food processor is perfect for blending ingredients prior to cooking but it is not necessary. A good sharp knife and clean cutting board will do the job too. You should never use an electric food processor after the cooking stage. The reason is the amount of air these machines pump into whatever is being blended.
After cooking, it is a good idea to run your sauce through a hand crank food mill. These are inexpensive and they are designed specifically for making smooth purees. If one is not available, a kitchen sieve will also work. The objective is to remove or crush any solid matter left in the sauce and squeeze out every drop.
Cooking Methods
Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within two days. The recipes given here will make one 5 ounce bottle of sauce and include instructions for cooking the sauce in the microwave oven. This is a quick way to make a small batch without a lot of cleanup. Larger batches and some recipes you develop may require cooking the sauce on the stove top. The stove top method offers more control over the cooking process. Your sauce should be simmered over low heat for at least 5 minutes. Constant stirring will prevent boiling and assure that all ingredients are well blended.
Hot Pack Instructions
This is the most important step in the process. Your hot sauce must be properly canned in order to assure freshness, flavor and shelf life. The procedure is the same as you would use for canning tomatoes.
Your hot sauce bottles must be clean before starting. Wash them with soap and water and rinse them thoroughly. Do not wash the caps with the white paper seal inside them. If the paper seal gets wet it will be ruined. The seal will sanitize itself later in the process.
Place a wire rack on the bottom of a pot of boiling water. Place the bottles on the rack making sure they are completely full of water. Let them boil for at least 5 minutes. When you are ready to pack your sauce, remove a bottle from the boiling water with tongs and drain out the water. Your sauce should also be at the boiling point. Hold the bottle with a dry towel and fill it with sauce using a measuring cup to help you pour. Place the dropper cap on the bottle and screw the cap on tight. Turn the bottle upside down for 10 minutes. This will sanitize the lid. Let bottles cool completely before refrigerating.
Aging
Your hot sauce is going to improve with age. Keep the sauce in the refrigerator for at least one week prior to using it. The longer the sauce ages, the more complex the flavor will become. Properly packed hot sauce will last six to nine months unopened.
Hot Sauce Recipes
There are two methods given for each of our recipes. Feel free to mix and match, develop your own recipes and be creative. Be sure to take notes every time you prepare a recipe. You will need those notes to recreate the sauces you like best. You can adjust the heat of a recipe by adding more or less hot pepper.Garlic Lover's Hot Sauce Pepper Mash Method 2 Tbs. Cayenne Mash
1 tsp. Garlic Powder
1 ea. Plum Tomato
1/4 cup Distilled White Vinegar
1 tsp. Black Cumin
1/2 tsp. Curry Powder
1 tsp. Allspice
1 Tbs. Sugar
1/4 tsp. Salt
Prepare tomato as described under Fresh Tomatoes. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.Fresh Pepper Method 6 ea. Cayenne Peppers
4 ea. Garlic Clove
1/4 cup Distilled White Vinegar
1 ea. Plum Tomato
1 tsp. Black Cumin
1/2 tsp. Curry Powder
1 tsp. Allspice
1 Tbs. Sugar
1/2 tsp. Salt
Seed and blanch peppers as described under Preparing Fresh Peppers. Prepare tomato as described under Fresh Tomatoes. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.BERMUDA BURNER HOT SAUCEPepper Mash Method 3tsp.Habanero Mash1-1/2tsp.Garlic Powder1/4cupDistilled White Vinegar1/4cupDiced Onion1-1/2tsp.Jamaican Jerk1/2tsp.Ginger1tsp.Allspice1/2cupMango1Tbs.Molasses1/2tsp.SaltPrepare fruit as described under Other Fresh Ingredients. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.Fresh Pepper Method 4ea.Habanero Peppers3ea.Cloves of Garlic1/4cupDistilled White Vinegar1/4cupDiced Onion1-1/2tsp.Jamaican Jerk1/2tsp.Ginger1tsp.Allspice1/2cupMango1Tbs.Molasses1/2tsp.SaltSeed and blanch peppers as described under Preparing Fresh Peppers. Prepare fruit as described under Other Fresh Ingredients. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.SOUTHWEST HOT SAUCEPepper Mash Method 2Tbs.Jalapeno Mash1ea.Red Bell Pepper (roasted)1/2cupDistilled White Vinegar1ea.Garlic Clove 1-1/2Tbs.Ancho Pepper1-1/2tsp.Curry Powder1tsp.Black Cumin1/2tsp.SaltRoast and peel red pepper as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.Fresh Pepper Method 6ea.Jalapeno Peppers1ea.Red Bell Pepper (roasted)1/2cupDistilled White Vinegar1ea.Garlic Clove 1-1/2Tbs.Ancho Pepper1-1/2tsp.Curry Powder1tsp.Black Cumin1/2tsp.SaltSeed and blanch Cayenne peppers as described under Preparing Fresh Peppers. Roast and peel red pepper as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.ROASTED JALAPENO HOT SAUCEPepper Mash Method 2ea.Sweet Green Peppers (roasted)3tsp.Jalapeno Mash1/4cupDistilled White Vinegar1tsp.Chipolte Pepper (smoked Jalapeno)2ea.Garlic Clove 1/2tsp.Curry Powder1/2tsp.Black Cumin1/2tsp.SaltRoast and peel peppers as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.Fresh Pepper Method 2ea.Sweet Green Peppers (roasted)3ea.Jalapeno Peppers (roasted)1/4cupDistilled White Vinegar1tsp.Chipolte Pepper (smoked Jalapeno)2ea.Garlic Clove 1/2tsp.Curry Powder1/2tsp.Black Cumin1/2tsp.SaltRoast and peel peppers as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.SCARY HALLOWENO ORANGE HOT SAUCEPepper Mash Method 3tsp.Habanero Mash1cupOrange peeled and seeded1/4cupDistilled White Vinegar1Tbs.Sugar 1tsp.Lemon Juice1/2tsp.Black Cumin1tsp.Ginger1tsp.SaltPrepare fruit as described under Other Fresh Ingredients. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.Fresh Pepper Method 3ea.Habanero Peppers1cupOrange peeled and seeded1/4cupDistilled White Vinegar1Tbs.Sugar 1tsp.Lemon Juice1/2tsp.Black Cumin1tsp.Ginger1tsp.SaltSeed and blanch peppers as described under Preparing Fresh Peppers. Prepare fruit as described under Other Fresh Ingredients. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.JUST THE PEPPERS HOT SAUCEPepper Mash Method 1tsp.Habanero Mash1ea.Sweet Red Pepper1Tbs.Jalapeno Mash1/4cupDistilled White Vinegar1tsp.Sugar 1tsp.SaltSeed and blanch red pepper as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.Fresh Pepper Method 2ea.Habanero or Scotch Bonnet Peppers1ea.Sweet Red Pepper2ea.Jalapeno Peppers1/4cupDistilled White Vinegar1tsp.Sugar 1tsp.SaltSeed and blanch peppers as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.

[Kurt]

We just buy it by the quart from the taco shops, it's not worth the hassle. We use so much of it that it never goes bad.

[Az.monkey]

Try my " Spankin off sauce ", not to hot and not to spicy, just right and very delicious.... patent pending

The wife loves it and your ass might not

[carmarc]

Roxy you just made my summer! Thank you for the reply to a great question. I am growing some peppers that should ready in a month or so!

[slydawg]

Ketchup (or less commonly catsup), also known as Tomato Ketchup, Tomato Sauce, Red Sauce, Tommy Sauce, Tommy K, or Dead Horse,[1] is a condiment, usually made from tomatoes. The ingredients in a typical modern ketchup are tomato concentrate, spirit vinegar, corn syrup or other sugar, salt, spice and herb extracts (including celery), spice and garlic powder[2]. Allspice, cloves, cinnamon, onion, and other vegetables may be included.


I knew that recipe looked familiar!

[cretin]

Originally Posted by Az.monkey

Try my " Spankin off sauce ", not to hot and not to spicy, just right and very delicious.... patent pending

The wife loves it and your ass might not

"SPANKIN AND ASS" What are you up to....pee wee

[sdangler]

mohottamobetta.com

Far and away the best spot to get all your goodies.

Scoville units is how they gauge heat. Some of that stuff we put on our food with a toothpick. One tablespoon of Blair's death sauce in 5 gallons of chili.

The custom stuff is killer too and a great gift.

[Knock'nEmDead]

Thanks Roxy! Where did you find that? It's kinda hard to read on the post, but I think I could figure it out! Thanks again!

[roxfisher]

http://www.leeners.com/hotsaucerecipe.html

[Skip Jackson]

Buy a bottle of Tapatio