Hot Sauce Recipes that Haven't Killed me Yet

Below are a few hot sauce recipes I've made (and continue to make). Here at the Greggy H. Test Kitchen, we strive to MAKE OURSELVES HAPPY FIRST, and THEN let you know if it worked. You probably should refrigerate these. I don't, but for all you know I'm dead from food poisoning now. The pepper sauces that don't specify a boiling water processing will keep on the counter for a few weeks (or maybe even longer; every book I've seen with recipes for pepper vinegars, hot sauces, etc. specifies a few weeks shelf life, but I've kept peppers in vinegar for over a year without keeling over. The TASTE dies, but I haven't.) Anyway, if it has fruit in it, or not a lot of vinegar, you should probably keep it refrigerated.


You can also check out my kimchee recipe. It's not a sauce, it's not a "main dish". Hell, it's amazing. Anyway, it gets it's own page. Here it is: KIMCHEE! Or a version of....


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Last Update:10/3/96




Heat and flavor

Sate sauce

10 dried (or about 5 T crushed dried) cayenne peppers, 1/4 t cumin, 1/4 t cinnamon, 1/4 t dried lemon peel, 1 T sesame oil, 2 minced cloves garlic, 1/8 c lemon juice, 1/8 c soy sauce, 1 T fish sauce, 1 t minced ginger

Grind or puree solid ingredients. Mix with liquid ingredients in food processor or in pestle or whisk in bowl. Taste and adjust seasonings. Refrigerate.

Medium to hot.  Citrus-soy taste.

Spicy steak sauce (or if you don't like steak, spicy all-purpose sauce)

1 c vinegar (or Louisiana style hot sauce below), 1/2 c raisins, 1/4 c anchovies, 4 T tomato paste, 2 T brown sugar, 2 minced habaneros or 5 minced jalapenos, juice 1/2 lemon, 2 T molasses, 4 cloves minced garlic, 2 T minced onion

Puree all ingredients (or chop all solid ingredients and pound into a slurry with the liquids). Simmer over medium heat until reduced by half. Bottle tightly and refrigerate, or for a larger quantity, process in boiling water for 10 minutes.

Mild to medium.  A1 steak sauce with a kick.

Orange habanero sauce

12 orange habaneros, 1 c vinegar, juice of 2 limes, 1 T demerara sugar

Puree all ingredients in food processor. Bring to boil on medium heat. Bottle.

Medium-hot to hot.  Citrus with afterburn.

Green habanero sauce

14 green habaneros, 1 c vinegar, juice of 1 lime and 1 lemon, 1.5T demerara sugar, 1/2 t salt

Same as above.

Medium-hot to hot.  Citrus and herb flavor with burn.

Orange habanero and orange orange sauce

12 orange habs, juice 1/2 orange, 2 small grated carrots (peeled first), 1 c vinegar, juice of 1 lime, 1 T demerara sugar, 2 T minced onion

Same as above, but simmer about 10 minutes after boil and pack in sterile jars and boiling water process.

Medium-hot to hot.  Orange flavor with cirtus/hot aftertaste.

Thai hot pepper sauce

1/2 cup fresh Thai chiles, 1/2 cup vinegar, 2 T fish sauce, 2 T soy sauce, 1 T sugar, optional: add 2 T minced fresh lemongrass

Same as above

Salty soy sauce;  heat level of a fresh jalapeno.

Mango/pepper thick sauce

5 habanero peppers, 1/2 c vinegar, juice 1 lime, 1 T honey, 1 seeded and peeled tomato, 1 T tomato paste, 10 jalapeno peppers, 1/2 mango (peeled and minced), 1/2 banana

Puree all the ingredients; simmer on medium for about 10 minutes. Bottle and process in boiling water bath 10 min.

Medium hot to hot.  Mango citrus salsa flavor with lingering burn.

Sort of Louisiana style hot sauce

20 fresh Tabasco chiles, 20 Thai chiles, 3 T salt, 1.5 c vinegar, 1 T dried tamarind

Puree all ingredients and put in a jar for 3 months. Drain liquid (if it's hot enough for you) and keep in a jar, bottle, or little plastic squirt gun for yer kids.

Salty hot sauce;  similar to Tabasco but without the aged,  oaky tang.

Habanero/banana puree

1 minced hab with seeds; 5 seeded and deveined habs; 2 ripe bananas, 2 T honey, 1/2 mango or peach; 3 T orange juice; juice of 1/2 lime

Mash or puree in mixer. Add water or juice to get consistency of a loose paste. Keep in the refrigerator.

Sweet,  pasty hot.  Like really pissed-off banana yogurt.

Somen Surprise

5 habaneros, 5 jalapenos, 7 fresh red cayennes, 2 cloves garlic, 2 T demerara sugar, 1.25 c rice vinegar, 0.5 cup soy sauce

Puree in processor. Boil over medium heat for about 5 minutes. Let sit until warm, bottle. Great on noodles or for revenge on unsuspecting soy sauce users.

Soy sauce,  sweet,  with murderous intent.  Medium heat.