Best Hotter N Heck Hot Sauce Recipes

Hotter 'n' Heck Hot Sauce image

Provided by Red Hot Chili Peppe

Categories Sauces

Time 25m

Yield 5 5oz bottles

Number Of Ingredients 4

1 lb of ripe habanero pepper
1/2 cup white distilled vinegar
1/4 teaspoon salt
1 teaspoon freshly ground black peppercorns

Steps:

Remove stems from peppers.***
Place peppers in a large pot cover with water and bring to a rolling boil.
Remove from fire and let steam for 5 minutes.
Drain peppers and place whole (DO NOT SEED, This adds more "heat" to the sauce) in a blender Add vinegar, salt and blackpepper corns.
Cover and set blender to liquify speed for 2 minutes.
If sauce is to thick add some more vinegar a little at a time.
Place in 5oz sterile bottles and enjoy.
Keep refrigerated for longer shelf life.
*** Use rubber gloves when handling these babies...The oil from the peppers can iritate....Avoid touching eyes until you have washed hands a few times to remove pepper oils.

Harissa - Moroccan Hot Sauce image

Provided by Chef Shadows

Categories Sauces

Time 1h21m

Yield 1/2 cup

Number Of Ingredients 6

1 cup dried hot red chili pepper
2 teaspoons salt
4 garlic cloves, peeled
2 tablespoons lemon juice, approx
1 teaspoon ground cumin powder
olive oil

Steps:

Place the chiles in a medium saucepan and cover with cold water.
Place over high heat and let the water come to a boil.
Remove from heat and let sit for about an hour.
Drain the chiles and place in a blender or food processor along with the salt and garlic.
Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
Once the mixture is thoroughly blended, remove and place in a small glass jar.
Stir in the cumin and smooth the mixture down.
Pour enough olive oil over the "harissa" to completely cover the top.
Cover and refrigerate.
Makes about 1/2 cup.