Best 4 Barbaras Hot Sauce Recipes
In the realm of spicy condiments, Barbara's Hot Sauce stands as a beacon of fiery flavor and culinary delight. This tantalizing sauce boasts a captivating blend of habanero peppers, garlic, vinegar, and a symphony of aromatic spices, resulting in a taste experience that ignites the senses and leaves an indelible mark on the palate. As you embark on this culinary adventure, you'll discover not just one, but a trio of exceptional hot sauce recipes, each offering a unique twist on the classic formula. From the classic red habanero sauce, vibrant with heat and bursting with flavor, to the intriguing green habanero sauce, which adds a refreshing dimension with its tangy undertones, and the audacious ghost pepper sauce, reserved for the truly brave, this collection caters to every heat seeker's desire. Prepare to embark on a journey of culinary exploration, where each drop of Barbara's Hot Sauce elevates your taste buds to new heights of fiery satisfaction.
Here are our top 4 tried and tested recipes!
BARBARA'S HOT SALSA
We love tomatoes! Every year, when our tomatoes come in, I make spaghetti sauce, can some of the tomatoes, do sun dried tomatoes with the romas, and make fresh salsa. I usually can the salsa, too. I love making it extremely hot, as it tends to mellow in the canning process. Sometimes, though, the heat just comes right on through. It is not a raw type of hot, but with the canning, it tends to age quite nicely. I keep a crock of salsa going all Summer and Fall. I don't can it until the flavors have had a change to mingle and the raw taste is gone. (about 3-4 days)
Provided by Sweetiebarbara
Categories Onions
Time P4DT2h
Yield 7 pint jars, 20 serving(s)
Number Of Ingredients 9
Steps:
- sprinkle salt in bottom of crock.
- Add tomatoes, onions, peppers, sugar, spices, and lime juice.
- Daily, sprinkle just a little salt into crock and stir.
- On the 4th or 5th day, pack (what has not been consumed) into hot sterile pint jars.
- Process in boiling hot water bath for 10 minutes.
Nutrition Facts : Calories 19.4, Fat 0.2, Sodium 90.8, Carbohydrate 4.4, Fiber 0.9, Sugar 2.7, Protein 0.7
BARBARA'S HOT SAUCE
Texans love Mexican food, especially the hot sauce. We judge a Mexican restaurant by the hot sauce served before the meal. This is my version. Spices can be adjusted to taste.
Provided by BMDSINGLE
Categories Sauces
Time 3h20m
Yield 30
Number Of Ingredients 12
Steps:
- In a large soup or stock pot, combine tomatoes, onion, jalapenos, cumin, salt, sugar, vinegar, garlic, tomato sauce, tomato paste, ketchup, and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.n
- Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks.n
Nutrition Facts : Calories 40.4 calories, Carbohydrate 8.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.5 g, Sodium 700.8 mg, Sugar 5.6 g
BARBARA'S HOT SAUCE
Texans love Mexican food, especially the hot sauce. We judge a Mexican restaurant by the hot sauce served before the meal. This is my version. Spices can be adjusted to taste.
Provided by BMDSINGLE
Categories Sauces
Time 3h20m
Yield 30
Number Of Ingredients 12
Steps:
- In a large soup or stock pot, combine tomatoes, onion, jalapenos, cumin, salt, sugar, vinegar, garlic, tomato sauce, tomato paste, ketchup, and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.n
- Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks.n
Nutrition Facts : Calories 40.4 calories, Carbohydrate 8.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.5 g, Sodium 700.8 mg, Sugar 5.6 g
BARBARA'S HOT SAUCE
Texans love Mexican food, especially the hot sauce. We judge a Mexican restaurant by the hot sauce served before the meal. This is my version. Spices can be adjusted to taste.
Provided by BMDSINGLE
Categories Sauces
Time 3h20m
Yield 30
Number Of Ingredients 12
Steps:
- In a large soup or stock pot, combine tomatoes, onion, jalapenos, cumin, salt, sugar, vinegar, garlic, tomato sauce, tomato paste, ketchup, and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.n
- Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks.n
Nutrition Facts : Calories 40.4 calories, Carbohydrate 8.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.5 g, Sodium 700.8 mg, Sugar 5.6 g
Tips:
- Use fresh, ripe peppers: The quality of your peppers will greatly impact the flavor of your hot sauce. Choose peppers that are firm and brightly colored, with no blemishes or bruises.
- Roast your peppers before using them: Roasting peppers brings out their natural sweetness and mellows their heat. You can roast peppers in the oven, on the grill, or over an open flame.
- Use a variety of peppers: Don't be afraid to experiment with different types of peppers to create a unique flavor profile. Some popular choices include cayenne, jalapeño, serrano, and habanero peppers.
- Add other ingredients to taste: You can add other ingredients to your hot sauce to create a more complex flavor, such as garlic, onion, tomatoes, or fruit. Be careful not to add too much of any one ingredient, or you may overwhelm the flavor of the peppers.
- Let your hot sauce age: Aging your hot sauce will allow the flavors to mellow and develop. You can age your hot sauce in a cool, dark place for several weeks or even months.
Conclusion:
Making your own hot sauce is a great way to add a unique and flavorful touch to your favorite dishes. With a little experimentation, you can create a hot sauce that is perfect for your taste. So get creative and have fun!
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