June 4th 2013

Five hot sauces you have to make

There are certainly plenty of hot sauce varieties available. But making your own (especially when the ingredients are in season) is so easy, it’ll be hard to go back.

Here are five of our favourite recipes, from basic to beyond, that’ll get you going in the kitchen in a matter of moments.

Simple Sriracha

It’s super easy to make your own version of the popular rooster sauce.

1/2 pound red fresno chiles, coarsely chopped
1 cup distilled white vinegar
4 cloves garlic
1 teaspoon coarse salt
2 tablespoons sugar

Put the chiles, vinegar, garlic, and salt, in a large glass bowl. Let sit overnight. The next day, pour the mixture into a saucepan. Add the sugar and bring to a boil on high heat. Lower to a simmer and let cook for 5 minutes. Remove from heat. Cool to room temperature, then blend until well mixed. Refrigerate for up to 3 weeks.

Cheater’s Buffalo Sauce

Starting with Frank’s, this hot sauce is the perfect coating for your favourite buffalo wings.

1/2 cup Louisiana-style hot sauce, such as Frank’s
1/2 cup unsalted butter
1 1/2 tablespoons white distilled vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Salt to taste

Put the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and a pinch of salt in a saucepan over high heat. Lower to a simmer and let cook for 20 minutes, stirring occasionally. Toss with cooked wings or your other favourite foods.

The Hottest Ghost Chile Hot Sauce

Ghost chiles are really hot. So is this. Prepare at your own risk!

6 ghost chiles
1 small red bell pepper, diced
1 (28-ounce) can tomato puree
1/2 medium yellow onion, diced
2 garlic cloves, chopped
2 tablespoons cider vinegar
1 tablespoon sugar
1 cup water

Remove stems and seeds from ghost chiles (make sure you wear gloves!). Put the chiles, along wit hthe bell pepper, tomatoes, onion, garlic, vinegar, and sugar in a saucepan. Add the water. Bring to a boil over high heat. Lower to a simmer and let cook for 20 minutes. Remove from heat and let cool to room temperature. Puree until smooth.

Basic Jalapeño Hot Sauce

A basic jalapeno-based hot sauce to keep in your condiment arsenal.

1 teaspoon coconut oil
20 fresh jalapeño peppers, sliced
3 cloves garlic, minced
1/2 cup minced white onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegarPut the oil, peppers, garlic, onion, and salt in a medium skillet. Cook on medium heat for about 4 minutes, until softened. Add the water. Cook for 20 minutes, stirring often. Remove from heat and cool to room temperature. Puree until smooth. Turn the processor or blender on, and slowly add the vinegar.

Garlic Habañero Hot Sauce

A bit of garlic, a bit of chile, this is a great topping for your favourite cookout foods.

4 habañeros
2 red bell peppers, roughly chopped
5 garlic cloves, roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon coarse salt.

Roughly chop the habañeros (wear gloves!). Combine the habañeros along with the peppers, garlic, vinegar, and salt in a small saucepan over medium-high heat. Bring to a low bowl, then simmer, covered, until the peppers are tender, about 10 minutes. Remove from heat and cool to room temperature. Puree until smooth.

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Andrew's Biography

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Andrew loves art and design, and pursues his studies in his final year at the Ontario College of Art and Design. He loves seeking out new artists and giving them their dues, and in his spare time, focuses on his own abstract sculpture.