DIY HOT SAUCE RECIPES

Name: How to Make Hot Sauce
Yield: 36 servings
Ingredients: 1 lb. Fresh Chiles, Such As Jalapeno, Serrano, Fresno, Poblano, Habanero, Or A Mix; 1 tbsp. Minced Garlic; 1/2 c. Diced Onion; 2 tbsp. Kosher Salt; 1 1/2 c. Distilled White Vinegar

HOMEMADE HOT SAUCE RECIPE - HOW TO MAKE HOT SAUCE

Homemade Hot Sauce Recipe - How to Make Hot Sauce image

If you are a hot sauce lover, you need this simple, homemade recipe that you can make as hot or as mild as you like.

Provided by Meseidy Rivera

Categories main dish side dish

Total Time P1D

Prep Time P1D

Cook Time 0S

Yield 36 servings

Number Of Ingredients 5

Ingredients

1 lb. Fresh Chiles, Such As Jalapeno, Serrano, Fresno, Poblano, Habanero, Or A Mix
1 tbsp. Minced Garlic
1/2 c. Diced Onion
2 tbsp. Kosher Salt
1 1/2 c. Distilled White Vinegar

Steps:

Pulse chiles, garlic, onions and kosher salt in a food processor until you have a rough puree. Transfer to a 1-quart glass gar, loosely cover and let stand at room temperature overnight. Add vinegar, stir and loosely cover. Let stand at room temperature for 1 to 7 days. The longer you let it stand, the more the flavor develops. Pour mixture into a food processor or blender and puree until smooth. Store in the refrigerator up to 4 months. Note: Hot sauce may separate. This is normal; shake before use.

BOBBY FLAY’S SALTED CARAMEL SAUCE RECIPE - NYT COOKING

Bobby Flay’s Salted Caramel Sauce Recipe - NYT Cooking image

Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That’s a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.

Provided by Sam Sifton

Total Time 20 minutes

Yield About 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
3/4 teaspoon kosher salt, or to taste

Steps:

In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

Nutrition Facts : @context http//schema.org, Calories 463, UnsaturatedFatContent 7 grams, CarbohydrateContent 68 grams, FatContent 22 grams, ProteinContent 1 gram, SaturatedFatContent 14 grams, SodiumContent 269 milligrams, SugarContent 68 grams, TransFatContent 0 grams

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