HOT SAUCE LABEL IDEAS RECIPES

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HOMEMADE HOT PEPPER SAUCE - TJ'S TASTE



Homemade Hot Pepper Sauce - TJ's Taste image

Fresh hot peppers and the perfect blend of complimentary ingredients create this spicy, delicious hot pepper sauce that will definitely impress.

Provided by TJ

Categories     Condiment

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 16

Number Of Ingredients 7

1-½ pounds (about 25 average-sized) fresno peppers (or any other kind of hot pepper)
5 cloves garlic, whole
2 cups white vinegar
1 tablespoon lime juice
1 teaspoon mineral salt
1 teaspoon smoked paprika
1 bay leaf

Steps:

  • Cut the green tops off all the peppers. Discard tops and set peppers aside.
  • Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
  • In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.
  • Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.
  • Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquidy (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.
  • Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.
  • Refrigerate in an airtight container for at least one week prior to using.

Nutrition Facts : ServingSize 2 tablespoons, Calories 14 kcal, CarbohydrateContent 1 g

HOT BUTTERED RUM RECIPE - BETTYCROCKER.COM



Hot Buttered Rum Recipe - BettyCrocker.com image

This warm and toasty cocktail might stir up memories of cozy winter nights gone by—when the smell of fresh-baked gingerbread filled the air and the twinkling tree lit up the room. And really, it’s no wonder why, hot buttered rum is practically Christmas in a cup! With the combination of butter, brown sugar, whipping cream, powdered sugar, cinnamon and cloves—it’s as decadent as any holiday dessert. But much simpler, even if it does call for making a batter, which incidentally is the key to this rich and creamy recipe. With a well-seasoned batter mixed up, all that’s left is pouring it into your prettiest serving glasses or mugs and mixing in a bit of boiling water. For an impressive finish, top each glass with a grate of fresh nutmeg. Oh, did we mention, this recipe yields 24 serving and can be prepped ahead? That makes it the perfect party drink, don’t you think?

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 10

1 cup butter or margarine, softened
1 cup plus 2 tablespoons packed brown sugar
1 cup whipping (heavy) cream
2 cups powdered sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons rum
1/2 cup boiling water
Ground nutmeg

Steps:

  • Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
  • Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
  • For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.

Nutrition Facts : Calories 180 , CarbohydrateContent 20 g, CholesterolContent 30 mg, FatContent 2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 60 mg

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