279728 Mon Sep 12 15:53:14 -0700 2005 13 31 Home Cooking 0 1484061 I absolutely love hot sauce and have gotten it in my head that I want to make my own homemade hot sauce. Does anyone have any good recipes for a homemade hot sauce? I'm most interested in using habaneros, so if you have a specific recipe for those that would be great but I'm willing to experiment and should have a large variety of hot peppers to choose from at the Union Sq. (NYC) Greenmarket. Also, how long would the sauce keep in the fridge? Thanks. Mon Sep 12 15:53:14 -0700 2005 0 Evan 1 1484066 I've tried making homemade hot sauces and while the results have been okay I find that hot sauce is one of those products that can be made just as well and for a lot less by manufacturers. Especially if you pay Union Square Greenmarket prices for your ingredients. Eschew, the 4 bucks for 4 ounce bottles in the fancy food stores and start hitting the ethnic grocery stores. Jamaica Choice makes stuff as good as any homemade sauce I've ever had. Mon Sep 12 16:10:14 -0700 2005 1484061 0 chortle 2 1484179 I like the brown "original Mayan" version of Yucateca habanero hot sauce (the green and red versions are not as hot) from Mexico. I get mine at a small Mexican grocery store on the west side of Avenue A between East 13th and East 14th Streets in Manhattan's East Village. On the shelves to your right as you enter the store. P.S. The vendor in the Union Square Greenmarket (NYC) that basically sells only hot peppers during this season (on Monday/Wednesday/Saturday) for $3 a box mentioned that if you buy at least a pound (a bit over four boxes), they're only $9/lb. A great source for a variety of hot peppers, many of habanero strength. They're usually on the west side of Union Square. Tue Sep 13 12:01:22 -0700 2005 1484066 0 Apoorva Muralidhara 2 2151768 I totally agree with you that Jamaica Choice hot sauces are great. There is one named Jamica Choice Hell Hot Sauce that I used to buy at C-Town grocery market on Ave C btw 12th & 13th St in Manhattan but they don't carry it any more. I tried doing a web search to find where I can buy it but couldn't find it. Do you have any suggestions? Please reply to summaj@coned.com. Thanks! Thu Jan 04 12:34:16 -0800 2007 1484066 64024 Joe A S 1 1484098 Here's a Belize-style Habanero sauce: Stogie's Belize Hot Sauce 1 small Onion(s), chopped 6 clove(s) Garlic, chopped 1 tablespoon Oil 1 cup Carrot(s), chopped 1 cup Water 30 Habanero chiles, minced 3 tablespoon(s) Lime juice, fresh 3 tablespoon(s) White vinegar 1 teaspoon Salt PREPARATION: Saute onions in oil until soft. Add carrots and water, bring to boil and cook until carrots are soft. Remove from heat and add habs, lime juice, vinegar and salt. Puree in processor until smooth. Pour into sterilized jars and refrigerate when cool. Be careful when tasting this sauce. We often use it as a base and thin it further to mellow some of the heat. Mon Sep 12 18:47:40 -0700 2005 1484061 0 Foodlum 1 1484137 Like soy sauce, fermented hot sauce uses a salt brine to keep spoilage microbes from growing. May have been in the Hot Sauce Bible that I saw a writeup on Tabasco's process. Basically it was make up brine, chop chilis, add to brine, allow to ferment, blend up, strain, add vinegar. Tue Sep 13 00:03:50 -0700 2005 1484061 0 rexmo 1 1484218 I've been making this for about 2 1/2 yrs now since finding somewhere on the net. I DON'T sterilize the jars and still it can be kept for up to one yr in the fridge. (Although I usually use it up within 6 mos!) TRINIDADIAN PEPPER SAUCE MAKES EIGHT 4-OUNCE JARS 10-12 habanero or Scotch bonnet chiles 15 garlic cloves, coarsely chopped 15 scallions, cut into 1-inch pieces 1 large carrot, coarsely chopped 1 cup water 3/4 cup distilled white vinegar 1/2 cup yellow mustard (Additional ½ cup is optional) 2/3 cup chopped cilantro leaves 2 tablespoons thyme leaves 2 tablespoons fresh lime juice Salt 1. In a small saucepan of boiling water, blanch the chiles for 1 minute. Drain and let cool. Discard the stems. 2. In a blender or food processor, pulse the chiles with the garlic, scallions, carrot and water until finely chopped. Add the vinegar, mustard, cilantro, thyme and limejuice and pulse just until combined. Season with salt. Transfer the sauce to jars and refrigerate. Tue Sep 13 14:21:40 -0700 2005 1484061 0 Chas 1 4925165 Mmmm, hot sauce!! I love it, as does my hubby, so I am in good company. I bought a used cookbook a couple years ago called "American Home Cooking" by Cheryl Alters Jamison and Bill Jamison (an excellent cookbook, by the way), they are award winning authors of "The Border Cookbook" and "Smoke and Spice". Anyways, in my cookbook they have a recipe that my hubby found and singled out (and made) called Hawaiian Chili Pepper Water (perhaps because he is Hawaiian), and it tasted great. Here is the recipe: 4-8 dried red hot chiles 2 teaspoons rice vinegar 2 quarter-size slices of fresh ginger, bruised 1 garlic clove, slivered 1 teaspoon salt Combine the ingredients in a clean pint bottle or jar. Pour in about 2 cups hot water and let mixture steep at room temperature overnight. The chile pepper water is ready to use, but will gain potency over time (it really does get better and better the older it gets). While it contains ample preservatives, and many people keep it out on the table like salt and pepper, it is safest to refrigerate the liquid spice between uses. Fri Aug 07 03:53:25 -0700 2009 1484061 1081227 DishDelish 2 4928511 So this is like a chile paste??? No wait, I just saw the liquid, 2 cups? I wish you had a photo to post. And the ginger and garlic is perserved somehow? This is used by you often? I can imagine that if this is left out on a table in hot and humid climates they must know something I don't. You mention that it's safe and that people keep it on the table. When is it that it's not safe, an when does one need to be cautious about the botulism spores and all that? A genuine question, I really don't know. Sat Aug 08 09:15:17 -0700 2009 4925165 50431 chef chicklet 3 4929030 Well, my hubby has made it once, and I liked it very much. It is a chili pepper water. I don't really know the particulars, I actually was just copying right out of my cookbook. Good questions though. =) Sat Aug 08 13:51:22 -0700 2009 4928511 1081227 DishDelish 1 4925248 I don't know if you're interested in trying to make Thai or Vietnamese style Sriracha, but Andrea Nguyen has this recent post (and recipe) where she makes both a "fresh" and a "fermented"--she says you can include habanero peppers. http://www.vietworldkitchen.com/blog/2009/07/homemade-thai-style-sriracha-chile-sauce-recipe-tuong-ot-sriracha.html For context, here's her taste test comparison of different brands of Sriracha sauce http://www.vietworldkitchen.com/blog/2009/07/sriracha-chile-hot-sauce-taste-off.html ~TDQ Fri Aug 07 05:15:20 -0700 2009 1484061 12005 The Dairy Queen 2 4925252 So I realized after typing out that recipe that this is an old post that was revived and Evan is no longer a Chow Hound. Ahhh well. =) Fri Aug 07 05:18:03 -0700 2009 4925248 1081227 DishDelish 3 4925274 Ha! Whoops! Well, sometimes ressurected old threads can bring up new ideas! ~TDQ Fri Aug 07 05:26:51 -0700 2009 4925252 12005 The Dairy Queen 4 4925285 Lol, yep. Hopefully we are helping someone. ;) Fri Aug 07 05:31:26 -0700 2009 4925274 1081227 DishDelish