Best 3 Some Like It Hot Sauce Recipes
**A Journey into the Realm of Spicy Delights: Embark on a Culinary Adventure with Some Like It Hot Sauce**
Welcome to the tantalizing world of heat and flavor, where culinary creations come alive with the fiery embrace of chili peppers. Prepare your taste buds for a thrilling ride as we introduce you to the diverse and delectable world of Some Like It Hot Sauce. From the classic Louisiana-style hot sauce to the zesty and aromatic Sriracha, this collection of recipes offers a symphony of flavors that will ignite your senses and leave you craving more.
**Experience the Classic: Louisiana-Style Hot Sauce**
A staple in Southern cuisine, Louisiana-style hot sauce is a timeless classic that brings a vibrant kick to any dish. Made with a blend of ripe cayenne peppers, vinegar, and a touch of salt, this fiery condiment is the perfect addition to spice up your favorite meals, from fried chicken and seafood to eggs and rice.
**Discover the Versatility of Sriracha**
Hailing from Southeast Asia, Sriracha has become a global sensation, gracing everything from noodle bowls to tacos. With its unique blend of chili peppers, garlic, and vinegar, Sriracha delivers a balanced heat that complements a wide range of dishes. Try it as a dipping sauce for spring rolls, add it to stir-fries for a spicy kick, or drizzle it over pizza for an extra layer of flavor.
**Indulge in the Smoky Heat of Chipotle Hot Sauce**
Combining the smokiness of chipotle peppers with the tanginess of tomatoes and vinegar, chipotle hot sauce adds a rich and complex flavor to your culinary creations. Brush it on grilled meats for a smoky glaze, stir it into chili for a spicy twist, or use it as a marinade for chicken and fish.
**Explore the Fruity Fusion of Habanero Hot Sauce**
With its fruity aroma and intense heat, habanero hot sauce is a favorite among those who love a fiery kick. Made with habanero peppers, vinegar, and a touch of sweetness, this vibrant sauce pairs well with tropical flavors. Try it with grilled pineapple, mango salsa, or as a glaze for roasted vegetables.
**Unleash the Fiery Fury of Ghost Pepper Hot Sauce**
For those who dare to push their taste buds to the limit, ghost pepper hot sauce offers an unparalleled level of heat. Crafted with the infamous ghost pepper, this fiery condiment is not for the faint of heart. Use it sparingly as a finishing touch to soups, stews, or chili, or challenge your friends to a spicy eating contest.
No matter your heat preference, Some Like It Hot Sauce has a recipe that will satisfy your cravings and set your taste buds ablaze. So, gather your ingredients, fire up your stove, and embark on a culinary adventure that will leave you craving more.
17 EASY HOT SAUCES RECIPE COLLECTION
If you use the Scoville scale like a cookbook, you need to try these fantastic hot sauce recipes. Grab a glass of water because it's getting hot in here!
Provided by insanelygood
Categories Recipe Roundup Toppings
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SOME LIKE IT HOT ESSENTIALS: LOUISIANA HOT SAUCE
I love different hot sauces, and I love making my own. This version is as close as I can get to a good Southern hot sauce. It is tangy with heat, and a vinegar hit that is common in this type of sauce. It takes about two weeks to properly ferment, but oh so worth it. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Other Sauces
Time 30m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. You will need a food processor or blender, a glass jar (like a mason jar), and some cheesecloth.
- 3. Pepper Types The type of peppers you use will determine the heat and the color of the hot sauce. To that end, any type of chili peppers can be used. Traditional peppers include cayenne, tabasco, and red jalapeno peppers. For this batch of hot sauce, I am using red cayenne peppers. Hot stuff.
- 4. What about the Seeds? First, we need to clear up a misconception. The heat of a pepper is not in the seeds, because they do not contain capsaicin, the chemical that makes peppers hot. Capsaicin is actually contained in the whitish pithy pepper innards (called the placenta), and if you like you can remove it to make the pepper milder. When we prep the peppers, we will start by cutting off the stems. As to the seeds, understand, not only are they not spicy; they are non-toxic. You could eat them all day and they will just pass through your body. I remove the seeds when I am doing soups, stews, or chilis, because I do not want my guests seeing them floating about in their bowls... we eat first with our eyes. Since we are going to strain this sauce, I see no need to remove them. It is just busy work. But that is up to you. FYI: And do not forget that whenever you work with peppers, you should wear gloves.
- 5. Besides the peppers, there are two other things that can sink the fermentation process: salt and water. Read this section carefully. Salt Store-bought salt contains all kinds of things that are not actually salt. For example, iodine. Depending on the brand, and the amount of iodine, it can completely kill the fermenting process. I use sea salt for two reasons: 1. It is iodine free. 2. It contains trace minerals (from the sea water) that enhance the flavor of what you are fermenting. Choose what you will, but no iodine. Water Citified water can contains all kinds of things; two of them being chlorine and/or chloramine. Either of these chemicals will stop the fermentation process in its tracks. So, what do you do? Well, depending on which of the chemicals you are dealing with, you have several choices: Off-Gassing If your water contains only chlorine and not chloramine, you can let it sit for 24 hours and the chlorine will dissipate into the environment. Boiling If your water contains only chlorine and not chloramine, you can drive the chlorine off by boiling the water for about 15 minutes. Filtration A charcoal filter is designed to strip your tap water of chlorine and chloramine; carbon filters are necessary for effective removal. Most, if not all, reverse osmosis water systems have a charcoal filter. Chemicals There are chemical methods for removing chloramine, but I am not, and never will go in that direction... That is using one dicey chemical to remove another dicey chemical. Alternate Water Sources I will give you two: one costs; the other is free. 1. Costs... Bottled spring water. 2. Free... Rainwater. When I had my second pergola built, I topped it with a steel roof. When the rains come, the water is directed through a drainage spout into a 20-gallon storage tank. A good rain will fill it in no time. Then, I boil it, run it through a strainer with cheesecloth, and save it in 5-gallon containers.
- 6. Gather your ingredients (mise en place).
- 7. Wash the peppers by cutting off the stems, and rough chop (refer to above notes on peppers and seeds).
- 8. Add the peppers, vinegar, water, and salt to a food processor fitted with an S-blade. Pulse until it makes a pulpy mass.
- 9. Place into a sterilized jar (like a mason jar), cover with cheesecloth, and secure with a rubber band.
- 10. Store in a room temperature place, out of direct sunlight.
- 11. The ideal temperature for fermentation to occur is between 60f - 75f (16c - 24c).
- 12. Every other day remove the cheesecloth and give it a stir.
- 13. After the first week, add an additional cup of vinegar and stir it up.
- 14. After about 2 weeks, open up, place into a blender, and give it one or two 1-second blends.
- 15. This will help release more liquid from the chilis.
- 16. Place into a fine mesh strainer and allow to drain for about 15 minutes.
- 17. Bottle and put into the fridge until needed.
- 18. PLATE/PRESENT
- 19. Use anywhere you need a good tasty hot sauce. Enjoy.
- 20. Keep the faith, and keep cooking.
SOME LIKE IT HOT BAR B QUE SAUCE
Make and share this Some Like It Hot Bar B Que Sauce recipe from Food.com.
Provided by katie in the UP
Categories Sauces
Time 25m
Yield 5 cups
Number Of Ingredients 11
Steps:
- Saute chopped onion and garlic until soft.
- Combine all ingredients except OJ, zest and Grand Marnier in a sauce pan, on low heat simmer for 10 minutes (until it thickens just a bit and flavors come together.
- Just before using add the rest of the ingredients.
Nutrition Facts : Calories 278.7, Fat 0.9, SaturatedFat 0.1, Sodium 2198.3, Carbohydrate 71.3, Fiber 1.3, Sugar 62.4, Protein 4.2
Tips:
- To make the sauce spicier, use hotter peppers or increase the amount of cayenne pepper.
- If you don't have any fresh tomatoes, you can use canned tomatoes instead.
- Be sure to remove the seeds from the peppers before chopping them, as this will help to reduce the spiciness of the sauce.
- If you want a smoother sauce, you can blend it with an immersion blender or in a food processor.
- This sauce can be stored in the refrigerator for up to 2 weeks.
Conclusion:
This Some Like It Hot Sauce recipe is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for adding a kick of heat to tacos, burritos, nachos, and other Mexican dishes. It can also be used as a dipping sauce for chicken, shrimp, and vegetables. The recipe is easy to follow and can be made in just 30 minutes. So if you're looking for a new hot sauce recipe to try, give this one a try!
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