First of all, what is your favorite hot sauces?

....but more importantly, who makes their own hot sauces, and what do you put in them?

I make my own hot sauce, which has become somewhat famous in our family:

Canned tomatoes
Chopped green chiles
Jalapenos
Garlic
Salt
Green onion
Cilantro

Mmmmmmm, now I want to make some!

Cayenne Hot Sauce


2 lbs finely chopped cayenne or tabasco chiles
3 cups distilled white vinegar
2 teaspoons salt

In a medium, non-reactive (not aluminum - use enameled orporcelain or stainless steel, or corning ware) saucepan, combine thechiles and vinegar and heat to just below boiling. Add the salt andsimmer for 5 minutes.Puree the mixture in a blender. Pour into a container and allow tosit for at least three weeks. (Commercial Louisiana hot sauces areaged for 4 months to three years) Original Tabasco sauce was agedin white oak barrels. We recommend you do it in a covered containerin the refrigerator for safety, although most pepper sauces,including the local pepper sauce that we put on black-eyed peas, isnot refrigerated while aging. The vinegar should retard anybacterial growth, but the choice is yours. Finally, strain it andpour it into sterilized bottles. Refrigerate after opening.


Cajun Hot Sauce

20 lg Fresh Tabasco chiles
1 Stems & seeds removed
1 Cut in half lengthwise
1 (or substitute fresh 1 Pequins, cayenne's or1 Serrano's)
2 cl Garlic, cut in half
1/2 c Vinegar
1 Salt to taste

Place the chiles, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a paper bag and let stand for about 10 minutes. Peel when cool.
Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Keep covered and refrigerated until use.



GARLIC HOT SAUCE RECIPE

6 cayenne peppers
4 garlic coves
1/4 c. distilled white vinegar
1 tomato
1 t. cumin
1/2 t. curry powder
1 t. allspice
1 T. sugar
1/2 t. salt

Seed and blanch peppers, stem and seed tomato. Place all ingredients into a food processor and puree until smooth. Place puree into a Microwave able glass-measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle.



HABANERO HOT SAUCE RECIPE

1 ½ c. chopped carrots
1 onion, chopped
1 ½ c. lime juice
3 cloves garlic, minced
2 t. salt
1 c. chopped habanero chiles, about 12 chiles

Combine all the ingredients, except for the habaneros, in saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. Place all ingredients in blender or food processor and puree until smooth. Strain for a smoother sauce. Pour in sterilized jars and refrigerate.



LOUISIANA HOT SAUCE RECIPE



3 c. distilled white vinegar
2 t. salt
2 lbs. cayenne or jalapeno peppers, seeded and chopped

Simmer vinegar, salt and peppers for 5 to 10 minutes.
Process in food processor or blender. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.
Strain a portion of the sauce when ready to use; store in refrigerator.