Homemade Hot Chili Sauce Recipes

How to make the best Homemade Hot Sauce


Sesame Hot Sauce Recipe

Sesame Hot Sauce Recipe


Posted By on Mar 2, 2014

This is an Asian inspired Homemade Seasame Hot Sauce. It’s a bit of a celebration Hot Sauce, a new Japanese Sushi restaurant has recently opened where I live. I’ve always loved good Sushi, not the takeaway Sushi but the real authentic fresh Sushi. So here it is, a new Japanese inspired Hot Sauce recipe which includes Miso, Mirin, Pure Sesame Oil, limes and yes fresh Chili Peppers.
 

I’m crossing my fingers and hoping that the flavor of this will complement the freshness of the Sushi.

 

Hot Sauce Ingredients

Hot Sauce Ingredients

Sesame Hot Sauce Ingredients

Please note that I forgot to add the bottle of Pure Seame Oil and the Apple Cider into the Ingredients picture.

  • 5 Large Fresh Chili Peppers (150 – 200 Grams or 7 Ounces)
  • 2 Nachi Pears
  • 2 Whole Limes (Peeled)
  • 2 Teaspoons Pure Tahini (Hulled)
  • 2 Tbsp Sweet Clear Mirin (Shin Mirin)
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbs Miso Paste (Or Miso Soup Mix)
  • 2 Tsp Minced Garlic
  • 2 Tsp Rice Wine Vinegar
  • 4 Tsp Pure Sesame Oil




 

Hot Sauce Cooking Instructions

  • The first thing to do is to cook down all of the solid ingredients. To do this core the pears and finely chop. The chili Peppers can have the tops cut off then finely chop with seeds included. Lastly peel the limes and then cut them in half.
  • Add the cut Pears, Chili Peppers and Peeled Limes into a pot.
  • Add all of the other ingredients listed into the pot Except the Tahini.
Homemade Hot Sauce Ingredients

Prepared Sesame Homemade Hot Sauce Ingredients

  • Cook the Homemade Hot Sauce ingredients for at least 40 minutes with the lid on the pot. Keep the sauce ingredients at a slow rolling boil.
  • Get a glass bottle or bottles that will hold up to 500ml total (17 Ounces) and sterilize.
  • After 40 minutes the pears should have broken down into a liquid. At this point remove the sauce ingredients from the heat and get a blender ready. You can let the sauce mixture cool down a bit so you don’t burn yourself during the blending process.
Cooking Homemade Hot Sauce

Cooking Homemade Hot Sauce

  • Blend the Hot Sauce.
  • While the sauce is blending add the Tahini, don’t add more than 1 Tbsp. If I made this again I might try a little less than 2 Tea Spoons.
  • Pour the Homemade Hot Sauce back into the pot and slowly bring the sauce back to the boil.
  • Keep stirring the sauce or it will stick and burn to the pot. The Tahini tends to make the mixture burn.
  • Once the hot sauce is back to the boil quickly bottle. I would normally suggest boiling for at least 20 minutes but this mix just loves to burn to the bottom of the pot.
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Shrimp Cocktail Chili Sauce

Shrimp Cocktail Chili Sauce


Posted By on Jan 18, 2014

This is a very fruity sweet Chili Sauce Recipe which would go great on a nice creamy dessert or with seafood such as Shrimp Cocktails. As a marinade or just as a dipping sauce its a very refreshing taste which works well with light white meats like shrimp.
 




 
The fruit based sauce is fairly runny and has a strong mango taste with passion fruit softly backing it up. I was tempted to add more ginger, if your sole reason for making this sauce was to use it as a shrimp marinade then I would double the ginger and possibly add in some garlic to. As it is this sauce goes really well on ice cream so you can decide whether to add to extra ginger.

 

Chili Sauce Ingredients

  • 3 Dozen Yellow Bhut Jolokia Peppers
  • 1 Mango
  • 1 Cup White Vinegar (6% Acidity)
  • 225g PineApple Pieces (1/2 Cup)
  • 1/2 Cup Pure Coconut Water
  • 1/2 Cup White Sugar
  • 170g Passion Fruit Pulp (1/3 Cup)
  • 4 Large Teaspoons of Ginger Paste
Shrimp Cocktail Chili Sauce

Chili Sauce ingredients

I do have a can of peaches included in the ingredients photo above, if you are looking to make more of a tradditional Hot Sauce then add the peaches. This will thicken the sauce, I would also remove the sugar from the recipe if you intend on using the peaches.

If you have access to fresh fruit by all means go for it and use nice fresh ripe fruit.

 

Cooking Instructions

  • The first job is to blend all of the ingredients except for the sugar. BUT do not blend the passion fruit seeds, strain and discard the seeds from the passionfruit pulp, don’t include them in the sauce.
  •  I de-seeded all of the Bhut Jolokia peppers, cut the top of the pepper off where the green stem attaches. Make sure you cut enough of so you can fit a skinny knife blade down into the pepper. Push the knife blade down into the peppers hugging the outer wall then rotate the knife around removing the seeds.
  • Add the strained passionfruit pulp, pineapple pieces (without any juice), the coconut water, 4tsp of ginger paste, the 3 dozen jolokia peppers, the flesh of one mango and 1 cup of vinegar.
  • Blend the mixture for at least 2 minutes.

blended chili sauce

  • This sauce does take a lot of time cooking and it’s very prone to boiling over.
  • Don’t cover the sauce with a lid.
  • Cook the sauce for 40 minutes at a slow rolling boil with the lid off.
  • After the forty minutes of cooking time add the sugar. Stir the sugar in for the next few minutes.
  • Let the Hot Sauce cook for at least another 20 minutes with the lid off.

This sauce should make 750ml of Hot Sauce or roughly 25 Fluid Oz.

Prep Time: 10 minutes

Cooking time: 1 Hour 0 Minutes

Total Time: 1 Hour 20 Minutes

I hope you enjoy the sauce, have fun tweaking the recipe. I could imagine adding a few Thai  ingredients would add a bit more depth to the sauce.

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Peppercorn Sauce Recipe

Peppercorn Sauce Recipe


Posted By on Dec 27, 2013

If you want to learn How To Make A Pepper Sauce for steak then you are in for a real treat as we have the best Peppercorn Sauce Recipe on the net. What stands out in this pepper sauce recipe is the mix of Green Pepper and Black Pepper. There are other important ingredients which all come together to make this a great Steak Sauce Recipe but its the pepper that is the strongest flavor.

 
This Pepper Sauce Recipe produces 1.4 litres or 1.5 US Quarts of the finest Steak Sauce you might ever taste at home.

 

Pepper Sauce Ingredients

  • 6 Heeped Teaspoons Green Pepper (30 grams)
  • 4 Heeped Teaspoons Black Peppercorns
  • 4.2 Cups Vegetable Stock (1 Litre or 1 Us Quart)
  • 1.7 Cups White Wine Vinegar (400ml or 0.42 Quarts)
  • 15 Capers
  • 4 Large Onions
  • 40 Grams Dried Shitake Mushrooms ( 1.4 Ounces)
  • 6 Green Cayenne Pepper (or substitue with other available green peppers)
  • 1 Teaspoon Garlic Paste
  • 2 Juniper Berries (Can be left out)




 
Pepper Sauce Ingredients

 

Peppercorn Sauce Recipe Instructions

  • Add 1/3 of the vegetable stock into a large pot for cooking. Heat the stock and bring it to a rolling boil.
  • Chop up the 4 Large Onions and add them to the pot. Cook the onion for 15 minutes, after the 15 minutes they should be well cooked.

Cooking onion for a pepper

  • Pour in the remaining vegetable stock in with the cooked onion.
  • Cut the stem of the 6 green Cayenne peppers, then finely chop the peppers. You can use other green peppers that are readily available.
  • Once the stock and onion mixture starts to boil add in the remaining ingredients except for the White Wine Vinegar.
  • Don’t add the vinegar at this point.
  • Turn the heat off and place the lid on the pot to let the dried mushrooms rehydrate. If you decide to use fresh mushrooms still let the pepper sauce sit to help soak the dry black peppercorns.
  • Let the Peppercorn Sauce mixture sit for at least an hour.

Peppercorn Sauce before letting it sit for 1 hour:

Making a Pepper Sauce

After the Peppercorn Sauce has been sitting for 1 hour:

Cooked Peppercorn Sauce

  • Remove the Peppercorn Sauce from the pot and blend/liquify. You might have to do this in two steps, blend the first half then place into a spare container so you can remove the remaining sauce from the cooking pot.
  • After all of the peppersauce has been blended return it to the pot and add the White Wine Vinegar.
  • Bring the sauce back to a rolling boil and then place the lid back on the pot. Let the sauce boil for at least 20 minutes.
  • If you have a sterilizer or a food steamer place your Hot Sauce bottle in the sterilizer so it’s ready and extra hot by the end of the sauce cooking period. A sterilzied glass bottle will help the sauce keep for at least 6 months.
  • If the sauce seems to be too runny for your liking after the 20 minutes remove the lid and reduce the sauce down by boiling it with the lid off for another ten minutes.
  • During the last 20 minutes before bottling maintain a vigorous boil before bottling the sauce. Don’t allow the sauce to cool before bottling.
  • When you bottle the Hot Sauce the glass bottle and the sauce should be both very hot.  A bit of a safety tip is to use a funnel with a much smaller stem than the opening of the glass bottles being used. If you go very slowly with the initial pour the Hot Sauce shouldn’t spit back at you.

Normally you should wait for at least a week or two before using a vinegar based sauce as it takes a while for the vinegar taste to subside but this sauce can be used straight away.

I hope you enjoy using this Pepper Sauce, it is a great Steak Sauce Recipe.

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Plum Sauce Recipe

Plum Sauce Recipe


Posted By on Dec 23, 2013

This is a Szechuan insipred Plum Sauce Recipe that packs a good amount of heat. Its a fruit based Habanero Hot Sauce recipe wich includes a few of the typical Szechuan flavors such as sweet, bitter, citrus, hot chili. It also has strong aromatic tonnes from the spice Star Anise and Pure Sesame Oil. This is a very aromatic sauce that would work well on meats and would be able to handle an addition of super hot peppers.

 
This Hot Sauce recipe yeilds roughly 850ml, 30 fl OZ or 3.5 Cups of Chili Sauce.

Hot Sauce Ingredients

  • 10 Large Habanero Chili Peppers
  • 6 Small ripe Plums
  • 200ml Malt Vinegar
  • 1 Large Tomato
  • 8 Teaspoons Pure Sesame Seed Oil
  • 4 Teaspoons Brown Sugar
  • 3 Large Teaspoons Ginger Paste
  • 2 Large Teaspoons Cayenne pepper
  • 1 Large Teaspoon Black Mustard Seeds
  • 1 Lime Juiced
  • 2 Star Anise pods
  • 6 Cloves Whole
  • 1/2 Table spoon Orange grated rind

Plum Sauce Ingredients

 

Hot Sauce Instructions

  • Roughly chop up and deseed the 10 Large Habanero Chili Peppers and the 6 Small ripe Plums.
  • Roughly chop up the 1 Large Tomato.
  • If you have a sterilizer or a food steamer place your Hot Sauce bottle in the sterilizer so it’s ready and extra hot by the end of the sauce cooking period. A sterilzied glass bottle will help the sauce keep for at least 6 months.
  • Add the 8 Teaspoons Pure Sesame Seed Oil into a pot. Set the heat to a low setting.
  • Add the 2 Star Anise pods, 6 Cloves Whole and the 1 Large Teaspoon Black Mustard Seeds to the hot oil.
  • After only a few minutes the oil will start to boil and slightly foam around the spices. At this point carefully add the 3 Large Teaspoons Ginger Paste and stir.
  • Quickly add in the brown sugar and stir. Be carefull with the mixture, it will get very hot quickly, don’t have a taste at this point as you could easily burn yourself.
  • Within a minute or two of adding the sugar it will have disolved and should be bubbling.
  • Slowly add in the chopped tomato then the remaining 2 Large Teaspoons Cayenne pepper
  • Add all of the remaining ingredients straight away. 200ml Malt Vinegar, 10 Large Habanero Chili Peppers, 6 Small ripe Plums, 1 Lime Juiced and 1/2 Tablespoon of Oranges grated rind.
  • Cover the pot with a lid and set the heat so the Hot Sauce ingredients are at a slow rolling boil.
  • After 20 minutes remove the pot from the heat.
  • Remove the 2 Star Anise pods and the 6 Cloves. They should be floating near the top of the Hot Sauce.
  • Carefully tip the Hot Sauce into a clean blender. To be safer you can wait a few minutes for the cooked Hot Sauce ingredients to cool.

blended hot sauce

  • Return the blended Hot Sauce into the pot and cook for a further 10 minutes with the lid off the pot.
  • When you notice the sauce spitting when it boils thats a sign it’s ready to bottle.
  • When you bottle the Hot Sauce the glass bottle and the sauce should be both very hot. Don’t let the sauce cool before bottling. A bit of a safety tip is to use a funnel with a much smaller stem than the opening of the glass bottles being used. If you go very slowly with the initial pour the Hot Sauce shouldn’t spit back at you.

Well there it is, a Plum Sauce Recipe with a very spicy Szechuan twist. At this point the sauce is very raw and needs to sit for a few weeks before opening. Its amazing what a few weeks worth of curing can do for a Hot Sauce.

 

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Sweet Chilli Sauce Recipe

Sweet Chilli Sauce Recipe


Posted By on Dec 7, 2013

Sweet Chilli Sauce Recipe. I was asked this week if I had a Piri Piri Sauce recipe to share, so I spent the day making this Sweet Chilli Sauce Recipe. The recipe uses store bought Bird’s Eye Chili peppers, it has a bit of heat but should be mild enough for the whole family. Its a very smooth, pleasant tasting sauce, the tomato flavor is strong but it still tastes more like a Sweet Chilli Sauce than a tomato style sauce.
 

When I was young I had a very large hedge of bird’s eye chili plants . I remember taking a pocket full of them to school one day and daring a few friends to eat them.

 
This Sweet Chilli Sauce Recipe is rather different to most of the Chili Sauce Recipes I have listed on the website. Most of the recipes only have a prep time of around 10 minutes and a cook time of roughly 30 minutes. This Sweet Chilli Suace Recipe takes a long time to cook but I’ve made it a no brainer. Most of the cooking time is done in the oven to keep the process simple.

This Sweet Chilli Sauce Recipe makes 900ml of Homemade Hot Sauce.

The cooking time is roughly 4 hours, of which at least 3 hours is easy oven time. It sounds like a pain but you can put the sauce mix in the oven and basically walk away for a few hours.

 

Sweet Chilli Sauce Ingredients

  • 6 Ripe Tomatoes
  • 3 Dozen Bird’s eye chili (Piri Piri)
  • 1 Cup Fine Sugar
  • 250ml White Vinegar
  • 2 Large Brown Onions
  • 1 Lemon
  • 1 Head of Garlic
  • 8 Teaspoons Worcester Shire Sauce
  • 3 Teaspoons Cayenne Pepper Ground
  • 8 Teaspoons Smoked Paprika Ground
  • 2 Teaspoons Whole Mustard Seeds
  • 1 1/2 Teaspoons Garam Masala
  • 1 Teaspoon Caraway Seeds
  • 7 Cloves Whole




 
Sweet Chilli Sauce Ingredients

Sweet Chilli Sauce Cooking Instructions

  • The night before, wash and slice all of the tomatoes.
  • Layer the slices of tomato and sugar into a clean glass bowl. Don’t worry about making perfect layers, just a very heavy dusting of sugar on each slice. If you have some sugar left over at the end just pour onto the top of the tomatoes.
  • Cover the bowl and place in fridge. If you only want to wait a few hours before starting the cooking process thats okay.
  • When you are ready to start making the Sweet Chilli Sauce remove the bowl of tomatoes from the fridge so they can return to room temperature. You will notice a lot of clear fluid in the bowl, I was intending on removing it but I left it in for this recipe.
  • Tip the tomatoe slices into a oven safe dish for cooking. Try to spread out the tomatoes into an even layer. Pour any remaining liquid and sugar onto the top of the tomato layer.
  • Measure out all of the spices and place in a bowl for mixing. After the spices are mixed together sprinkle them evenly over the tomatoes.
  • Cut the lemon in half and squeeze the juice of both halves over the tomatoes. Don’t add any lemon  rind, the rind has a setting agent and could make the Sweet Chilli Sauce turn into a jam.
  • Cut the top off all of the Bird’s Eye Chili peppers and slice them vertically. Have a breif look inside to check for any nasty mold or bugs and then place ontop of the tomatoes.
  • Thinly slice the two large brown onions and place ontop of the Bird’s Eye Chili layer.
  • The last step is to peel the garlic and add it whole ontop of the onion. A quick way to peel a full head of garlic is to cut off the base of the entire head, the place it in a small pot. Put the lid on the pot and shake the living heck out of it for 30 seconds.  After you’re done shaking the garlic around you should find it’s all peeled.
  • Place the mix into the oven and set it to 160 C / 320 F. Now you can go relax for around 2 hours or until everything looks nicely baked.
  • So at this point every ingredient has been used except for the vinegar.

Cooked Sweet Chilli Sauce

  • After 2 hours or more remove the cooked Sweet Chilli Sauce ingredients from the oven and carefully pour into a blendor/liquifier. You can wait for the ingredients to cool down for a few minutes, take your time.
  • Cover the top of the blender and make sure none of the Hot Sauce can escape. Run the blender for a few minutes, the longer the better.
  • Select a cooking pot that will fit 1 litre of liquid (1 Quart).
  • Straining the Sweet Chilli Sauce.   Now you dont have to do this bit but I think its a lot better if you do. Strain the sauce in batches over the pot, you will have to help push the sauce through the strainer with the back of a wooden spoon.

Sweet Chilli Sauce Recipe 2

  • After the sauce is strained add in the 250ml of White Vinegar.
  • Sterilize the jar you intend use for bottling. A food steamer does a great job and they are relatively cheap.
  • Cook the sauce in the pot with the lid off for 20 to 30 minutes at a slow rolling boil. This sauce will thicken when it cools, you will find the perfect time to remove the sauce from the heat is when it spits. When the sauce spits it makes a bit of a weird noise, if you keep an ear out for it you will probably hear it. If not pull the sauce from the heat at the 30 minute mark.
  • Remove the hot sterilized glass bottle from your food steamer and carefully pour the boiling homemade hot sauce into the hot bottle.
  • Put the cap on the bottle and then turn it upside down to sterilize the inside of the cap.

Well there you go, that’s my Sweet Chilli Sauce Recipe made with Bird’s Eye Chili peppers.

 

 

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Habanero Peach Hot Sauce

Habanero Peach Hot Sauce


Posted By on Nov 14, 2013

Chili Sauce Recipe
Habanero Peach Hot Sauce

Habanero Peach Hot Sauce

Here’s a Habanero Hot Sauce Recipe for the readers out their with a sweet tooth. I made this sauce as a fruity ice-cream topping. The cardamon flavor does mellow out over a few weeks and the limes start to build and stand out over time.  As mentioned below if you have a Yellow pepper plant growing like Yellow Bhuts or Yellow 7 Pods then this could be a great Hot Sauce Recipe for you.
 

This Hot Sauce Recipe makes: 3 Cups 0.7 liter – 0.75 US Quart – 700ml of Hot sauce.
After making this Sweet Hot Sauce let it sit for 2-3 weeks before using, the flavor will be a lot deeper and smoother.

 

Hot Sauce Recipe Ingredients

Hot Sauce Recipe Ingredients

Sweet Hot Sauce ingredients

  • 16 Red Habanero Peppers
  • 1 1/2 Cup Apple Cider Vinegar (350ml)
  • 2 Large Nachi Pears
  • 2 Medium sized Peaches
  • 2 Whole Limes
  • 1 Tsp Ground Cardamon




 
Tip: When you select a vinegar for a Hot Sauce Recipe be sure to check the acidity of the Vinegar product. For the vinegar to do its job as a preserving agent it needs to be at least 5% Acidic.

Hot Sauce Acidity

Hot Sauce Acidity

Hot Sauce Recipe Instructions

  • Peel the limes, pears, limes and remove any seeds.
  • Wash the Red Habanero Peppers and remove the stalks and seeds.
  • Add all of the ingredients for the Hot Sauce into a blender.
  • Blend the ingredients for a few minutes until it reaches a smooth consistency.

Ingredients Habanero Sauce

  • Pour the Hot Sauce into a clean pot and slowly bring the sauce to a rolling boil.
  • Keep the lid off the pot and cook the sauce for 20 minutes then bottle in sterilized glass bottles.

The heat level of this sauce is roughly a 5 out of ten. The limes and cardamon work together well and stand out well. If anything I would add more peaches next time I make this sauce, maybe the two large Nachi Pears could be substituted for three or four extra peaches to help balance the other flavors . Its a nice dessert sauce which works fairly well with ice-cream. If you have Fatalii peppers or other Yellow pepper varieties like Yellow Bhuts or Yellow 7 Pods then this could be a great Hot Sauce Recipe for you.

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Jalapeno Wasabi Hot Sauce

Jalapeno Wasabi Hot Sauce


Posted By on Nov 14, 2013

Jalapeno Wasabi Hot Sauce

This Hot Sauce Recipe is a smooth rich fusion of Grilled Jalapenos, Wasabi, Mango, Teriyaki flavors and Roasted Tomatillo. Trust me this is a great sauce, it’s combination of ingredients are different to a lot of the fruity flavored Hot Sauce Recipes on the site. I normally try to use only a few ingredients in my Hot Sauce Recipes as you can end up with too many flavors that don’t blend together. But this recipe does work, the grilled Jalapeno does stand out and the mango has fused together with the wasabi and cashews.

 
This Hot Sauce Recipe makes: 3 Cups 0.7 liter – 0.75 US Quart – 700ml of Hot sauce.
After making this Chili Sauce let it sit for 2-3 weeks before using, the flavor will be a lot deeper and smoother.

 

Jalapeno Wasabi Hot Sauce Recipe Ingredients

Jalapeno Hot Sauce Recipe

Jalapeno Hot Sauce Recipe Ingredients

  • 6 Jalapeno Peppers
  • 1 Mango
  • 1 1/4 Cup Roasted Tomatillo (300ml)
  • 3/4 Cup White Vinegar (170ml)
  • 1 Tbls Cashew paste (Peanut butter if not available)
  • 1 Lime Juiced
  • 6 tsp Sweet Soy Sauce
  • 3 Large tsp Ginger paste
  • 3 tsp Wasabi Paste
  • 1 Large tsp Honey
  • 1 tsp Garlic paste




 
The heat level of this Hot Sauce Recipe is very mild, for those of you like myself who like extremely hot sauces feel free to add in some super hot peppers or store bought Habanero peppers. I would only add a few as you will quickly overpower the taste of the Jalapenos and they really do make this sauce very special.

 

Hot Sauce Instructions

  • The very first step in this Hot Sauce Recipe is to prepare and grill the Jalapeno Peppers. To do this cut off the top of the pepper removing the stalk and the rounded top area of the pepper. After cutting off the top of the pepper slide a skinny knife down into the pepper and cut out the white flesh that holds the seeds.
  • Cut the Jalapeno peppers in half and grill them until they are black and blistered.
  • Prepare a bowl of ice water and place the grilled peppers into the ice water.
grilled Jalapeno Peppers

Grilled Jalapeno Peppers

 

  •  Once the Grilled Jalapenos have cooled down remove the charred skin of the Jalapenos.
  • Place the Jalapeno flesh and all of the other ingredients into a blender/liquefier.
  • Blend the Hot Sauce ingredients until they are smooth, which will take a minute or two.
Jalapeno Hot Sauce Cooking

Jalapeno Hot Sauce Cooking

  •  Add the blended Hot Sauce into a clean pot and slowly bring the sauce to a rolling boil.
  • Don’t overheat this sauce, it will stick to the bottom of the pot if you try to raise the heat too quickly.
  • Stir the sauce every 4-5 minutes and cook the sauce for 20 minutes.
  • After 20 minutes pour the very hot sauce into a sterilized glass bottle.

I hope you enjoy this Hot Sauce recipe. I rank it very highly for a Green Chili sauce, it’s by far the best I have made so far. The heat level is very mild as I said earlier but the flavor of this sauce is a real treat. Its hard to say what ingredient stands out more than another, I guess the Jalapeno is the stronger taste but the mango, wasabi, cashews, ginger and soy just fuse together into a very nice fusion. I can’t get enough of this sauce, it is a Hot Sauce Recipe worth trying for yourself.

 

 

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Chilpotle Black Bean Hot Sauce

Chilpotle Black Bean Hot Sauce


Posted By on Aug 3, 2013

Chilpotle Black Bean Hot Sauce

This is a smokey flavored sauce which I had a lot of fun making, I’m not going to pretend that I’m an expert at smoking peppers but I had a go and the Homemade Hot Sauce turned out very good. I doubt anyone’s going to follow this Hot Sauce recipe to the letter but maybe it will give you some inspiration to get out into your backyard and make a smokey sauce of your own.

 
I used canned black beans for this recipe, you can buy black beans as a dried product that you would then have to re-hydrate. Rehydrating the beans is a big process, first washing the dried black beans, then boiling them for a few minutes in water, then another wash in cold water followed by a 6-8 hours soaking.  I also have to mention that I was tempted to use re-fried black beans but after checking the label and finding Pork Lard as an ingredient I quickly decided to stick with the canned Black Beans.

 smoking chili peppers

Okay so don’t laugh to hard now, I know it’s a very basic smoking setup to say the least but it’s functional and smoked away for a solid four hours before I decided to give the neighbors some fresh air. I used Hickory smoking chips that I had soaked for an hour in water. The ceramic box is just an old flower pot that I positioned on top of some two bricks, I raised the pot up to allow air to flow into the base of the pot. It took some time to get the chips smoking the way I wanted, in the end the trick was to make sure none of the drainage holes in the pot were covered by chips, this allowed air to be pulled into the pot keeping the Hickory chips smoking.

Chilpotle Black Bean Hot Sauce Recipe Ingredients

Chilpotle Hot Sauce Ingredients

  • 400 grams Tomatoes Canned (14 Oz)
  • 200 grams Chilpotle Peppers in Adobo Sauce (7 Oz)
  • 200 grams Black Beans
  • 230ml  Red Wine vinegar ( 1 cup)
  • 230ml Water ( 1 Cup)
  • 100ml Smoked Super Hot peppers
  • 1 lemon Juiced
  • 2 Large Tsp Paprika
  • 1 Level Tsp Oregano
  • 3 small Bay leaves




 
You might notice that in the picture I have apple cider vinegar, tasting the sauce now I think it would have worked better with red wine vinegar. If you don’t know why I’ve added vinegar its because it helps preserve the hot sauce, the acidity of the vinegar will inhibit the growth of any dangerous bacteria. With the addition of the vinegar and the lemon juice this sauce should last for at least 6 months if bottled correctly.

Chili Sauce Recipe Instructions:

  • If you do smoke your own peppers you might might not have enough time to also cook the sauce on the same day. I smoked the super hot chili peppers then blended them with the 400 grams of tomatoes and then froze the blended hot sauce. When I had some time to finish the sauce I then defrosted the mix for 5 minutes in a microwave.
  • Add the canned tomatoes, smoked peppers, chilpotle peppers, water, lemon juice, black beans and vinegar into a blender/mixer and liquidize for 2-3 minutes.
  • Pour the contents of the blender into a pot and slowly bring the hot sauce to a slow rolling boil.
  • Add the 2 large Tsp of Paprika, 1 level Tsp of Oregano and the 3 small Bay leaves into the pot.
  • Keep the lid on the pot until the last few minutes of cooking, if the sauce is too runny then continue cooking with the lid off. If the sauce starts to spit then it’s starting to get to thick.
  • Cook for 15 minutes at a rolling boil with the lid on then continue cooking the sauce with the lid off for a further 5 minutes.
  • Carefully pour the boiling hot sauce into sterilized bottles and place the cap on the bottle. Turn the bottle upside down so the boiling sauce sterilizes the inside of the cap.

This might not be the best Chilpotle Black Bean Hot Sauce on the net but it’s a good sauce and for me it’s a bit of a change from the sweet sauces I’ve been making lately. I’d give the sauce a 7 to 8 out of ten score, there’s nothing wrong with the sauce but it could benefit from a few little tweaks.

Addition:

This Chipotle sauce is really starting to grow on me. I have to say I love it, the smell, the taste and the burn are all very intense. I just had a bowl of chicken wings and I used this Chipotle sauce as a dip, it was amazing and I have to admit I’m on a very strong adrenaline rush as I absolutely soaked the chicken wings in the sauce. Hopefully the stomach doesn’t hate me too much tomorrow.

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