Learning how to make hot sauce is just part of my culture. Everyone in my family has created their own hot sauce at some time. Dad made great horseradish sauce; there was never enough for all the demand. All of us always loved hot peppers and hot sauce. Instead of buying it most of us chose to make our own.
When I was young I thought all hot sauce had to have Dad’s horseradish or his hot peppers in it. Most people that I knew outside our family did not like spicy foods or hot sauce. After I grew up and really got into cooking, I realized that several ingredients which can be used in making hot sauce.
As I mentioned, Dad made great horseradish. The key to the hot strength is when to dig the roots. If you are learning how to make hot sauce with horseradish, this is important to know. The roots must be dug after a good freeze. This makes the hot strength go down to the roots. I have purchased roots from the produce department which had no flavor or hot strength. Horseradish roots are not cheap and this can be a problem.
Hot banana peppers were our favorite hot peppers so Dad grew a lot of these. After I learned how to make hot sauce, I realized how mild our hot peppers were. Today we have so many hot peppers available fresh, canned and dried. Some of these are REALLY HOT. If you like spicy sauces but not really hot, research these peppers before using them in cooking.
When learning how to make hot sauce with peppers you should learn a little about the different types of peppers. The Scoville Heat Unit developed by Wilbur Scoville in 1912 is a method to judge the heat of different types of peppers. A compound found in chili peppers called capsaicin gives the peppers the heat.
When learning how to make hot sauce with hot peppers don’t always count on the heat rating to be totally accurate. This is only a base to be used. I have bought jalapenos which were hot as fire and then some had not heat. A lot of this is determined by the weather in which they are grown. The best way to know is to sample a tiny piece before using them.
When learning how to make hot sauce, no matter what ingredients used, think about how to handle these ingredients. Dad use to wear a mask when he would scrape and grind horseradish roots, and also during the mixing. I remember our eyes burning just by being in the same room. It is necessary to wear rubber gloves when handling hot peppers. I even find it necessary to wear a mask when grinding dry peppers in the food grinder. The pepper dust goes right up your nose and that is not pleasant.
Besides horseradish and the many different hot peppers, dry mustard and wasabi are also used to make hot sauce. Years ago, I never thought of dry mustard as “hot”. I always used only a little dry mustard with many other ingredients. This only added flavor so I never realized the strength of dry mustard. When making a dry mustard sauce, this condensed dry mustard is very spicy and delicious.
About twenty years ago, I discovered wasabi. I love this flavor! Wasabi is a Japanese horseradish. It is a cross between horseradish and dry mustard in taste making it so unique. Wasabi is a relative to the watercress family. Like horseradish, the roots of this plant is grated or sliced thinly to use in cooking.
As I was learning how to make hot sauce I found that most countries have their own recipes. I always knew our country had a variety throughout our country. New Orleans and our Southwest United States were known for their specialties. Mexico and most of South America are famous for many of their hot sauce recipes. What I did not realize but found in recent years is how many great hot sauce recipes come from the Asian countries.
Learn how to make hot sauce using fresh horseradish like my dad use to make. The whiter the root and the cleaner, the whiter the finished horseradish will be.
Vigorously scrub the horseradish root cutting away all dark spots.
Cut the root into cubes making about 3 cups.
NOTE: You can grind the root and then add the vinegar and sugar or process altogether in food processor or blender. Dad would always grind his.
Place vinegar and sugar in processor; gradually add cubes of horseradish blending until smooth.
IMPORTANT; KEEP CONTAINER COVERED WHILE PROCESSING. The fumes can really burn your eyes.
Cover rightly in glass jars and refrigerate for up to 3 months; makes about 3 cups.
Learn how to make hot sauce with this simple Asian recipe. I love this as a dipping sauce to serve with spring rolls.
Grind peppers in food grinder (COVER NOSE AND MOUTH WITH MASK).
Stir in both oils and salt; spoon into pint jar and cover with lid.
NOTE: Can be kept at room temperature.
Makes 1 pint.
Beat cream until stiff; add slowly while beating the lemon juice, salt and paprika.
Stir in the horseradish; makes 1 ¼ cups.
Learn how to make hot sauce with mayonnaise.
In small pan combine dry mustard, sugar, salt, vinegar, egg and mayonnaise.
Cook and stir constantly over medium low heat about 2 minutes until thickened.
NOTE: If mixture is too thick stir in a little water.
Put mixture in a bowl and refrigerate about 15 minutes.
Add mayonnaise and blend well; store in refrigerator.
Combine oil, red pepper, black beans, garlic, sherry, sesame oil and salt in heat proof bowl.
Cover top with foil; place bowl on rack over simmering water.
Cover completely with lid and steam for 45 minutes; cool.
Cover bowl tightly; refrigerate indefinitely.
Serve at room temperature; makes ½ cup.
Learn how to make hot sauce from Louisiana.
COMBINE ALL INGREDIENTS and blend with mixer; store in refrigerator.
Learn how to make hot sauce for seafood.
COMBINE ALL INGREDIENTS and blend well; store in refrigerator.
Learn how to make hot sauce with dry mustard.
Place mustard in a bowl; gradually stir in water until smooth.
Stir in the oil; cover and let stand for 1 hour for flavor to mellow.
Spoon into small jar, cover and refrigerate for up to 1 month; makes 1 cup.
COMBINE ALL INGREDIENTS in saucepan; bring to a boil before using.
Learn how to make hot sauce to serve with meat, poultry and fish.
Combine peppers, onion and garlic in blender; process until finely chopped.
Slowly add the lime juice processing until pureed.
Place a small heavy skillet over medium high heat until hot.
Add cumin seeds to skillet and stir until lightly browned; cool.
Combine cumin seeds, tomatoes, peppers, onion, garlic, salt and pepper in blender.
Process until blended; pour into a medium saucepan.
Bring mixture to a boil, reduce heat and simmer for 5 minutes; makes 2 cups.
Heat peppercorns in large skillet over medium low heat; shake about 10 minutes and cool.
Coarsely grind with mortar or crush with rolling pin.
Heat salad oil until hot; pour over the peppercorns; stir in paprika and pepper.
Cool mixture; strain the oil discarding the peppercorns.
Store in covered glass jar at room temperature; makes ½ cup.
Soak the dried chili peppers or flakes in hot water for 25 minutes.
Toast lightly coriander, caraway and cumin seeds in skillet over low heat.
SHAKE PAN frequently until they become slightly fragrant.
Grind seeds in spice grinder or mortar.
Combine the fresh hot peppers and garlic in food processor and puree.
Add vinegar while processor is running.
Drain the chilies (or flakes) from water; add along with spices to processor.
Slowly pour in water and oil; stir in salt.
Store in tightly covered jar in refrigerator for up to 6 weeks.
Learn how to make hot pepper sauce to serve with meats. Suit your taste; 1 is mildest and 8 is extremely hot. (NOT recommended to go over 8).
COMBINE ALL ingredients and let stand 1 hour before serving.
Learn how to make hot sauce with horseradish to serve with beef.
Slowly melt butter in saucepan; remove from heat.
Add flour, salt and pepper to saucepan; stir until smooth.
Slowly stir in milk until smooth; return to heat.
Bring mixture to boil over medium heat stirring constantly.
Reduce heat; cook and stir for 1 minute.
Cool mixture slightly; stir in horseradish and hot pepper seasoning.
Stir in lemon juice and serve; makes 2 cups.
Combine all ingredients in food processor; pulse 3 to 4 times until finely chopped.
Store in glass jars in refrigerator up to 1 week or freeze up to 1 month; makes 4 ½ cups.
Cover all ingredients in small mixing bowl; mix on medium speed until well blended.
Cover tightly and chill about 1 hour before serving.