DRIED PEPPER HOT SAUCE RECIPE RECIPES

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DRIED HABANERO HOT SAUCE RECIPE - FOOD.COM



Dried Habanero Hot Sauce Recipe - Food.com image

When I first got my dehydrater I had a lot of fun experimenting with drying all kinds of different things - as a result I had a bunch of dried habanero peppers to find uses for! I dried the habaneros whole, stem and all and then to prep them for this (or any recipe) all I do is remove the stem - I love the heat so I leave in the seeds but you could remove some or all of them if you like. The number of servings will depend on how you use the sauce - you will end up with around 1 cup and a half or so

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 recipe

Number Of Ingredients 7

1 cup water
1/3 cup red wine vinegar
1 -3 dried habanero pepper, depending on how spicy you want your sauce
1 large red bell pepper
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt

Steps:

  • Chop the bell pepper and grind the dried habaneros into a powder (I use a coffee grinder for this and leave all the seeds in - you could remove some or all of the seeds before grinding if you like).
  • Combine all ingredients in a saucepan, bring to a boil and then simmer for 8-10 minutes.
  • Puree the sauce in a blender or food processor and enjoy!

Nutrition Facts : Calories 111, FatContent 2, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 2357.7, CarbohydrateContent 18.7, FiberContent 6.7, SugarContent 10, ProteinContent 3.8

HOMEMADE HOT SAUCE RECIPE | ALLRECIPES



Homemade Hot Sauce Recipe | Allrecipes image

This hot sauce tastes similar to Cholula®.

Provided by Wolfehaus

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 cups

Number Of Ingredients 10

1 cup water
1 cup white vinegar
9 dried pequin peppers, seeded
4 dried arbol peppers, seeded
6 cloves garlic, minced
2 tablespoons ground paprika
1 tablespoon onion flakes
1 teaspoon salt
2 tablespoons cold water
¼ teaspoon xanthan gum

Steps:

  • Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
  • Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.

Nutrition Facts : Calories 31.1 calories, CarbohydrateContent 5.2 g, FatContent 0.1 g, FiberContent 0.5 g, ProteinContent 1.2 g, SodiumContent 150.8 mg, SugarContent 0.3 g

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