I am what you would call a hot sauce nut. I love the stuff and have been trying to make my own for some time now. I just can't get it right. I have tasted some homemade that I really like, but nobody ever wants to tell you what they put in it.

6 Medium tomatoes
10 Fresh jalapeños
1/2 Onion
3 or 4 Cloves garlic
1/4 Bunch fresh cilantro
1 Lime
2 Tsp salt
1 1/2 Tsp mesquite flavored Liquid Smoke
Olive oil



Preheat a large cast iron skillet over med-high heat

Rub olive oil over all over the tomatoes. Put the tomatoes in the skillet while turning every now and again. After about 5 minutes, add the jalapenos. Continue to turn the tomatoes and jalapenos. When most of the surface of the pepper has charred remove them. The tomatoes will turn partially black. When the skin is cracked and peel remove them. Put the peppers and tomatoes aside on a plate.

When the tomatoes and peppers are cooled, remove most of the skin from the tomatoes and place them in a blender along with the peppers*.

Add the remaining ingredients to the blender and puree for 5-10 seconds or until it is a smooth texture.

Place the salsa into a covered dish and chill at least several hours or overnight so the flavors fully develop.


* I would recommend placing 2 or 3 peppers at a time in the mixture so you don't overdo the heat. It can be done pretty easy, trust me!

That sounds like a great recipe only one thing to add if you will put your tomatoes in a zip lock bag and seal it they will peel alot easier. Just a suggestion.

Huh? 'Splain Lucy...

Sounds awesome, I will try and let you know. Thanks

Let me splain it for you nascarchuck most people after roasting tomatoes and peppers they don`t want the peel in the sauce because it becomes black so if you put it into a zip lock bag you can get the peel off and not have all the black charred skin in the hot sauce. The mosture from the tomatoes in the bag loosens up the peel. This is just a tip I learned from culinary school.

Still not sure if I'm gettin it right. You put the maters and peppers in the bag after you char them and then let them sit several minutes? The way I'm reading what you said is to boil them while in the bag but that wont char them.

After you char them put them in a bag or a bowl and seal it for a few minutes and the skin will rub off with a paper towel or you can run them under cool water and the skin will come off very easy.

Thank ya sir! I will give that a try!!!

My wife makes a hot sauce using chili piquines(some call them chili patines)they are a small pepper about twice the size of a BB and are extremly hot.She uses canned tomatoes,onions,garlic,and chili piquines.usually 30 to 50.We have never tried canning any but it is really good on breakfast tacos and other Tex-Mex food.If you are intrested I will post her recipe.We grow the bushes and they grow wild in South texas so the plants shouldn't be hard to get.

You want salsa or hot sauce recipes? These are all salsa.

To me, IF you start putting in jalapenos or especially chilli petines (or whatever they are called) you are going to get a sauce that is certainly HOT! (Hot sauce) To me, salsa is more akin to pico de gallo.
One time in Mexico I asked the waitress what was in the hot sauce and she said "jalapenos." I said I know jalapenos are in there, but what else is in there??? She looked at me and said "GROUND UP JALAPENOS ONLY!"

That is what I was thinking too.

Hot sauce recipe.

Fill up an old glass ketchup bottle with sport peppers (green tabasco)
Pour a solution of water and white vinegar mixed 1:1 that has been heated into the bottle with the peppers.

Let it sit for about a month and use on greens, beans and peas.

Must be a regional thing. Pico de gallo is dry with chunks of tomato. Salsa is about the same thing with the tomatoes pureed. Hot sauce is just peppers and vinegar solution. It could be clear where it is just the pickling solution of the peppers or it could be red from pureed red peppers mixed with vinegar.

At least those are the definitions I have always heard and used.

I love chili petines/pequins, can anyone tell me where I can buy some? we had some in South Texas but have since moved to DFW area.. should have brought some seeds with me to plant...

We love them too and use them all the time. You should be able to buy a plant from a well stocked nursery in the spring (maybe now, who knows). I have a bunch around my house. Love them in scrambled eggs!

Here is a simple and easy recipe:
any amount of jalapeno's
onion
garlic salt...to taste
cummin...to taste
cilantro...to taste
tomato juice or snappy tom juice or V-8

for a milder sauce deseed your peppers, ( I leave em whole, it makes for a HOT sauce..LOL) boil till tender...drain
put in food processor and chop til very fine (not puree) while in processor,
add garlic salt, cummin and cilantro to taste ( careful a little goes a long way)
add onion ( I leave mine raw )
add juice to taste and desired consitancy...
run processor till onion is chopped and all ingredients are mixed.
If it is to hot after mixed squeeze a little lemon into it and this will cut the heat down (this also goes a long way)

nice recipe... will try that this weekend.

Great Hot Sauce
11 Roma tomatoes
5-7 jalapeno peppers
1 Tbsp chili pequins (or more)
1/4 to 1/3 cup cilantro
2 cloves garlic
Salt – season to taste
2 8-oz. cans tomato sauce
1 cup water
1 medium onion
Dash of lemon juice
In food processor, chop tomatoes, onions, jalapenos, pequins, and garlic. Add remaining ingredients and add cilantro last. Process a couple of seconds to chop cilantro.
Pour into clean hot jars and seal. – Refrigerate.
Stays good about one month.
Makes 4 pts.



or


Karens Mexican Hot Sauce
1 14-15oz. can tomatoes
2-4 cloves garlic
4 green onions, or ½ med. Onion
2-3 jalapenos
A single handful of cilantro (chop last)
Salt & Pepper
Combine in blender or food processor to desired consistency.
(This is the recipe I make most often.)

I have found the best hot sauce or salsa is the simplest one.
I use fresh tomatoes, fresh jalapeños, fresh onions, a little garlic, a touch of fresh lemon juice and a tad of sugar. That's it. It goes so fast I can't make enough. Great fresh flavor. I put the onions, garlic and jalapeños in the food processor first and run it until they are chopped really fine. Then I add the tomatoes, sugar, and lemon juice and run the processor until I reach the consistency that I like.

Cilantro tastes like soap to a percentage of the population, I fall in that percentage and can't stand it. If you are making sauce for guests you might keep that in mind.

just picked these today

searay i'm sweating just lookin at that pic.

trlrman
their hot but darn good. I dryed all these out in the Dehydrator. I have that many more to pick

had a buddy that grafted a tobasco to pitene plant came up with a muchacho pepper, largersize pepper with the fire of the pitene, i love to pick em green then go to the bar and pull the snow peas out of the snack bowls and put the peppers in then sit back and enjoy the show!

Check out this web site for some recipes
www.pepperfool.com