Hot Sauce anyone?

I just love the smell of early fall in NM, chile roasting everywere! 
 
My boyfriend makes fun of me because when we were in Alaska, visiting his parents for the first time, we went to the store.  There was an isle call "Hispanic food" and I said "isn't that just normal food?”  I couldn't believe tortillas were a specialty items or that enchiladas were gourmet foods.  To me spicy foods are just what we eat everyday, I don#%92t think my grandma knows how to cook anything that is not New Mexican.  I do agree the flavor is more important than the heat but living where I do I can withstand almost anything.
 
A quick salsa recipe:
 
-Large can of tomatoes, drained (cheaper than fresh but work great for salsa)
-A nice hot pepper(s)- your choice-two jalapenos are about mild, add more for a hotter taste.  If you leave the seeds in, it makes it even hotter.
-A couple pinches of oregano
-A couple cloves of garlic
-Dried minced onions- a pinch or two
- Salt or seasoning for taste
 
Put everything together in a food processor or blender; let it go for no longer then 5 seconds and wha-la, instant salsa.
 
You can also experiment and add whatever else you like in your salsa, it takes maybe 5 minuets to prepare.
 
 

Excuse my late entree....us old folks need our rest!  I am told that I make a kick arse salsa..the red one, but also a pedynamite salsa verde....with tomatillos.
 
If you have tons of peppers....can them.  Just slice them up (WEAR KITCHEN GLOVES) into clean quart size jars with a couple slices of garlic, pour in about a 50-50 vinegar/water mixture and stick in a hot water bath to seal the jars.  Alternately, you can string them together...use a BIG darning needle and a very long piece of string.....just pierce the pepper up near the stem and string them together and hang to dry.  They look kind of cool drying in the kitchen window.  I use dried peppers much like I would chili powder....just crunch them up into the pot.  I did try one year to MAKE chili powder with them but OYE!!  I haven't found a contraption yet that can trap that chili dust and I had everyone in the house in tears....including those on the second floor!

I'm a lightweight when it comes to spicy stuff. DW, though, likes the hot stuff and will drive out of her way, sometimes, to get jalapeno bagles.
 

My Green hot sauce recipe:

4 small hot peppers (I use either habanero or jalapeno whichever is available)
1-2 tblspn olive oil
1 small bunch of cilantro

you can de-seed the peppers if you want the flavor without all the heat

throw all that into a blender and liquefy...add salt/pepper  and garlic powder to taste.  I also add a shot of worshestershire sauce to it to give it a better body.

Black Bean/ Chipotle Sauce
1 large can black beans
10 ounce can chipotle peppers (I like the ones in adobo sauce)
1 small onion
1 can diced tomatoes
1-2 tblspn white vinegar
2 small limes
1 lemon
1 bunch cilantro finely chopped
cook black beans (drained) with tomatoes add onions simmer for 20-30 minutes

In a blender combine peppers with vinegar until liquified.  Reserve in seperate bowl. 

After bean mixture has reduced, blend while still hot (do this in two batches)
Combine the blended beans with the blended pepper, at this time add the cilantro and stir.
ETA: juice the lemon and limes and stir in. 

Let chill for at least 6 hours before serving.  This is a great multi purpose hot sauce, good on just about everything from omelettes to tamales.  It's also a good base for a very quick salsa.

ORIGINAL: Xerxes


Black Bean/ Chipotle Sauce
1 large can black beans
10 ounce can chipotle peppers (I like the ones in adobo sauce)
1 small onion
1 can diced tomatoes
1-2 tblspn white vinegar
2 small limes
1 lemon
1 bunch cilantro finely chopped
cook black beans (drained) with tomatoes add onions simmer for 20-30 minutes

In a blender combine peppers with vinegar until liquified.  Reserve in seperate bowl. 

After bean mixture has reduced, blend while still hot (do this in two batches)
Combine the blended beans with the blended pepper, at this time add the cilantro and stir.

Let chill for at least 6 hours before serving.  This is a great multi purpose hot sauce, good on just about everything from omelettes to tamales.  It's also a good base for a very quick salsa.

would you describe this as hot, mild, or in between? i like fairly hot sauces and salsas, but my wife can only eat mild.

btw: it does look very good. []

It's more of an in between....great flavor but medium spice.  If you increase the amount of tomatoes and black beans you can reduce the spiciness.  You don't have to make another batch to do so...just add the reserve pepper mixture to the black bean mixture.  It does depend on the peppers though- I've found some brands to be a bit more "zesty" than others.

she can usually handle medium. maybe we will give it a try. []

Wow - those are some great recipes, and none look too complicated.  Now, I have a bag of the little green peppers, are those Jalapenos?  Milder, right?  I also have some of the small red ones.  Are those Habaneros?  Hotter?
 
Geesh, it's only 8:30 in the morning and I'm starving now!!  Can someone send me a virtual breakfast burrito with some hot salsa []?

xerxes - what would you add to make the black bean sauce a salsa?

edit: sorry i dont have any recipes to contribute. i usually by the jar-o-sauce at the market.

I love hot and spicy food.  DH and I make a hot tomato relish every year and we put habernera peppers in it.  Also, when I make hot wings I sprinkle them with Tony's and deep fry them naked and dip them in Frank's Hot Sauce.  Frank's, to me is the best hot sauce.  I put extra hot rotels in, chili, soup, casseroles, spaghetti sauce, etc. Hot sauce, gotta love it!

ORIGINAL: cyclefiend2000

xerxes - what would you add to make the black bean sauce a salsa?

edit: sorry i dont have any recipes to contribute. i usually by the jar-o-sauce at the market.

 
I would add freshly diced tomatoes (in the winter use plum or roma tomatoes for best results) and diced onion, some minced garlic and more cilantro (yum!)

I'm a hot sauce junkie....
I too usually eat red food...
red mashed potatoes, red cauliflower, you name it, I put hot sauce on it...
Tonge Burner, Butt Buster, Organic Habanero, & homemade....
I'll try any kind of sauce, Indian, Mexican, Hungarian, anything....
My favorite is on my scrambled eggs......
My brother goes to Juarez at least 5 times a year and always brings me home someone's homemade hot sauce....
 
Here's a recipe for a nice salsa....great with nacho chips or tostitos....
 
Hot Sauce Nacho Dip:
1      can          ground tomatoes (28 oz.)
1      bunch      green onions, chopped
1/3   cup          white vinegar
3/4   tsp.          chilli pepper flakes
1/4   tsp.          black pepper
1/4   tsp.          dry oregano
1/4   tsp.          ground cumin
1/4   cup          wesson oil (vegetable oil, no substitutes)
1     med.         jalapeno pepper, chopped
1     tbsp.         jalapeno juice
1     pinch        fennel seeds, crushed in your hand
 
Combine all ingredients, let stand refrigerated overnight.....best results....
(minimum six hours)

I like salsa's, but I absolutely can't stand fresh tomato . . . the smell will make me gag. [:'(]

So I turn to hot sauce . . . . I would love to find a good hot sauce recipe.  I've tried some I found on the net, but they weren't so great.  Disappointingly mild and lacking in flavor.  Anyone out there got a good hot sauce recipe?

Anyone ever hear of Mike and Diane's?  Its a brand of sauce out of SoCal. that is AWESOME on eggs . . .

I can't stand hot foods. They tend to make me feel sick, too.

However, that didn't stop me from going to Mexico and sampling a really delicious mild salsa made by the gay cook on a ranch somewhere in northern Coahuila. I had it with scrambled eggs, frijoles and some very nice homemade tortillas for breakfast one morning. Unfortunately, I don't speak Spanish, so I couldn't ask him how to make it.

Incidentally, I tried a lot of homemade tortillas in Mexico and for some reason everyone's tortillas taste different, despite the fact that they all use the same ingredients.

We don't know very much about Mexico over here. Most Australians pronounce tortilla with the l's instead of a y. [sm=blush.gif]

Friends made a salsa similar to that, though they called it "Baby Barf." And you wonder why I am the way that I am.