Fresh Hot Pepper Sauce

Dave DeWitt Recipes Leave a Comment

Use as a topping for soups and noodles, or as a refreshing salad dressing. Store leftovers in a tightly sealed container in the refrigerator. The sauce will stay fresh for weeks if refrigerated.

Ingredients

  • 5 garlic cloves

  • 10 hot red Korean peppers, coarsely chopped (or 1 cup hot red pepper flakes)

  • 3 tablespoons salted shrimp (Available at Korean food markets)

  • 12 cup rice wine or vermouth

  • 1/4 cup sesame oil

  • 1/4 cup vegetable oil

Instructions

Mash the garlic well with a mortar and pestle. Add the peppers and pound into a paste. Transfer mixture to a bowl and add the remaining ingredients. With a wooden spoon, mix into a coarse paste.

#1 Award Winning Memphis in May Hot Wing Sauce

Dave DeWitt Recipes Leave a Comment

“Floating a jalapeño in a simmer sauce adds tremendous flavor,” says Amy Anderson of Madd Momma and The Kid. Here’s an example.’

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1 12-ounce bottle hot sauce (She prefers Red Hot)

  • 1 cube butter

  • 1 teaspoon garlic powder

  • 1 fresh jalapeño chile

    • Instructions

    Mix the hot sauce, the butter and the garlic in a saucepan. Make 3 to 4 slashes in the skin of the jalapeño pepper. Put the jalapeño in the sauce and simmer for 15 minutes, stirring constantly.

     

    Caribbean Sun-of-a Beach Hot Pepper Sauce

    Dave DeWitt Recipes Leave a Comment

    If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or bonney peppers. This will last up to eight weeks in the refrigerator.

    Ingredients

    Instructions

    Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl.

    Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator.

    Caribbean Sun-of-a Beach Hot Pepper Sauce

    Dave DeWitt Recipes Leave a Comment

    This will last up to eight weeks in the refrigerator.

    Ingredients

    white onion, garlic, cider vinegar, lime or lemon juice, papaya

    Instructions

    If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or bonney peppers.

    • 1/2 pound red habanero chiles, seeds and stems removed

    • 1 white onion, chopped

    • 2 cloves garlic, chopped

    • 1/2 cup cider vinegar

    • 1/2 cup lime juice (or lemon juice)

    • 2 tablespoons water

    • 1 medium papaya, boiled until tender, peeled, seeded, and finely chopped

    • 1 tomato, finely chopped

    • 1 teaspoon thyme

    • 1 teaspoon basil

    • 1/2 teaspoon ground nutmeg

    • 2 tablespoons dry mustard

    • 1/2 teaspoon turmeric

    Combine the chiles, onion, garlic, papaya, and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl.

    Combine the vinegar, lime juice, and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard, and turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator.

    Yield: 3 to 4 cups

    Heat Scale: Hot

    Chiltepin Sauce Too Hot

    system Cooking Leave a Comment

    Q:  Dave,I live in rural South Texas, where I have access to many wild chiltepin plants for harvesting.  This summer I began tinkering with making a Tabasco-style sauce, but with chiltepins.  The recipe is from your website, and is basically 2 cups vinegar, 2 teaspoons salt, and 1 lb of peppers.  My first batch of this stuff was wickedly hot.  …