Classic New Mexican Red Chile Sauce
This basic sauce can be used in any recipe calling for a red sauce, either traditional Mexican or New Southwestern versions of beans, tacos, tamales and enchiladas.
10 to 12 dried whole red New Mexican chiles
1 large onion, chopped
3 cloves garlic, chopped
3 cups water
Place the chiles on a baking pan and put them in a 250 degree F. oven for about 10 to 15 minutes, or until the chiles smell like they are toasted, taking care not to let them burn. Remove the stems and seeds and crumble them into a saucepan. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes. Puree the mixture in a blender until smooth and strain if necessary. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency. Yield: 2 to 2 ½ cups. Variations: Spices such as cumin, coriander, and Mexican oregano may be added to taste. Some versions of this sauce call for the onion and garlic to be sautéed in lard, or vegetable oil these days, before the chiles and water are added.
De Arbol Hot Sauce
2 Cups De Arbol Chiles (I used dried) stems removed
2 1/4 cups Water
3 TBS White Vinegar
3/4 tsp Kosher Salt
1 garlic clove.
Soak the chiles in hot water for about 30 minutes. (I usually soak them in the blender and use a glass of water to weight them down). Add the rest of the ingredients and blend. This is fantastic on Beef.
Fruited Chili Sauce
30 ripe tomatoes
6 pears, peeled and cored
6 peaches, peeled and pitted
6 large yellow onions, peeled
2 sweet red peppers, seeded
2 tablespoons salt
1 quart cider vinegar
4 cups sugar
2 ounces whole allspice
Cut out the stem end of the tomatoes and peel. Cut fruits and vegetables into fine dice and place in a large preserving kettle. Add salt, vinegar, sugar and allspice (tied in a cheesecloth bag). Bring to a boil and cook uncovered over medium heat, stirring occasionally, for 1 1/2 to 2 hours, or until thick. Discard the spice bag and ladle the sauce into hot, sterilized jars. Cover and seal. Makes 9 to 10 pints.
Green Zebra Fusion Sauce
2 1/2# Green Zebra Tomatoes
1 cup white wine
2 cayenne chiles
1 Tablespoons garlic crushed
1 cup basil
1 stalk lemon grass
4 Magroot/Kaffir Lime leaves
Simmer for 45 minutes, stirring upon occasion.
Puree and reheat.
I served it over gnocchi and then I quick fried some Chile (Applewood Hab) + bread crumb shrimp and placed them on top. Oh and a couple of large scallops breaded in the Italian bread crumbs and Chile added to the presentation.
Homemade Tabasco Sauce
12 Tabasco chiles, * I used cayenne
1 clove garlic, peeled
1/2 cup herbed chili vinegar, ** I used apple cider
1/2 tsp salt
1/2 tsp sugar
In a small nonreactive saucepan (I used Visions by Corningware), boil the chiles and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a nonreactive saucepan, bring to a boil, then pour into a hot, sterilized bottle to within 1/2 inch of the rim and run a sterilised knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator after opening.
Homemade Tabasco Style Sauce
Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabasco peppers or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.
1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
Kraft-Style Chili Sauce
1 peck ripe tomatoes : 8 quarts
6 green or red bell peppers
6 large white onions
2 cups brown sugar
3 cups cider vinegar
3 Tbsp coarse salt
1 Tbsp black pepper
1 Tbsp allspice
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp celery seed
1 Tbsp dried hot pepper pods
2 Tbsp dry mustard
Wash, peel and quarter the tomatoes. Remove the seeds and membranes from the peppers. Peel the onions, quarter. Put the peppers and onions (and dried hot pepper pods if used) through a food grinder or processor. Combine all ingredients and simmer slowly until very thick, about 3 hours. Stir frequently so bottom does not burn. Add salt if needed. Put sauce in small sterile jars. Seal and process 15 minutes in boiling water bath. Store in a cool dark place.
Maw Barkers Pistol Pakin Hot sauce
2 fresh jalapenos
1 large onion
1 whole clove garlic
3 T. Cinnamon
3 T white sugar
1 t. allspice
1 32 oz can crushed tomatoes
1 t salt
1 T oil
saute chopped onion, jalapeno and garlic in oil. add tomato and all other ingredients. bring to a boil. lower heat. simmer 20 minutes on low heat pour into glass container. keep in refrigerator. Good for what ails ya!!!
New Mexico Green Sauce
1 ea Onion; Large, Finely Chopped
4 ea Poblano Chiles; *
1 ea Jalapeno Chile; **
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
1/2 c Whipping Cream
1/4 t Salt
* Poblano chiles should be roasted, peeled, seeded, and finely chopped. There should be about 1/2 cup. ** Jalapeno Chile should be seeded and finely chopped. Cook onion, chilies, and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt.
Piri Piri sauce
3 to 6 Piri Piri chiles
2 gloves of garlic, minced
juice of 1 lemon
pinch of salt
1 cup of extra virgin olive oil
De-stem chiles. Throw everything in a blender and puree. Pour into a glass jar and let steep for at least 24 hours at room temperature. Strain and return to jar. Sauce will keep for one month in the fridge.
Quick Chili Sauce
1 (32 to 34 oz.) can crushed tomatoes
1 medium onion, chopped
1/4 cup chopped green pepper
1 clove garlic, minced or pressed
1 small dried hot red pepper
1/4 cup brown sugar, packed
1/2 cup corn syrup (either kind)
1/2 cup cider vinegar
1 Tbsp salt
1/2 tsp. pepper
1/2 tsp. each: cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. mustard seed
If tomatoes are not already crushed, mash thoroughly. Put in Dutch oven. Add onion, green pepper and garlic. Remove seeds from hot pepper; crumble pepper and add to mixture. Add brown sugar, corn syrup, vinegar, salt, pepper and spices. Bring to a boil. Boil rapidly, stirring occasionally, for 30 minutes or until of desired consistency.
Sammy Cat's Best Sauce
1 28oz. Tomato Puree
1 28oz. Can Good quality Concetrated Crushed Tomatoes
1 Large White Onion (I find them best in this)
5 Cloves garlic (Roughly Chopped)
1 8oz. Can Tomato Sauce (I like "Del Monte")
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Tsp Oregano
1/2 Tsp. Basil
1/4 Tsp. Whole Cumin Seeds
3 to 5 Jalapeno Peppers Depending how hot they are roughly chopped
3 Tbsp GOOD!! quality Olive Oil
3 Bay Leaves
Quality of Tomatoes and Olive Oil will make a big difference!!!!
1-Heat Good size sauce pan on High Heat until very Hot!
2-Quickly add Olive Oil then chopped garlic, jalapenos, onion and saute.
3-Add salt, pepper, and whole cumin seeds--leave flame on high saute until onions are brown--not burnt!!!
4-Add Crushed Tomatoes, Puree, and Tomato Sauce and a little water to get excess out of cans.
5-Add Bay leaves, Oregano, Basil, a little more black pepper.
6-Keep stirring constantly and when sauce starts to bubble lower flame to smallest flame possible (very important!)
7-Cover and stir every 20 minutes for about 1hour and a half.
When done just try on plain pasta or rice. Doesn't get better than this !!!!!!!
2 lbs chocolate scotch bonnets (substitute any habs or SBs...)
20 smoked chocolate scotch bonnets (substitute chipotles...)
3 cups lime juice (from +/- 20 limes)
1 cup rum
1 cup apple cider vinegar
6 medium onions chopped
25 cloves garlic minced
1 mango chopped
Ventilate your working area very well. Put on rubber gloves.
1) Juice the limes
2) Chop onions, garlic, mango.
3) Remove stems and cut habaneros in half. Discard any peppers with black fungus. Remove some of the seeds but don't go crazy. Chop peppers well in food processor or with knife.
4) Saute onions for five minutes in olive oil, add garlic for 30 seconds.
5) Add liquids and bring to boil.
6) Mix in peppers, cover and cook for 7 minutes
7) Let cool without opening for 15-20 minutes
8) Mix in blender just long enough to make sauce homogenous
9) Refrigerate for three months to one year and transfer to 5 oz hot sauce bottles
Note1: To make "Dog's Bollocks," eliminate the smoked peppers and substitute 1 cup lime juice for the rum. "Furnace Fuel" is the same as Dog's Bollocks using red habaneros and eliminating the mango.
Note2: If you live in NYC, you can get the chocolate habs at the Union Square farmers market on Wednesdays in the late summer and fall.
W.C.'s Green Chile Sauce
This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairy less, but "designed for a meat-eater's taste," according to W.C. It is easily frozen or canned.
6 cups chopped hot New Mexican green chile
1 clove garlic, minced
1 medium onion, coarsely chopped
1/8 teaspoon ground coriander
1/2 tablespoon red chile powder
1/2 teaspoon white pepper
1/2 teaspoon cumin powder
1 tablespoon salt
10 cups water
2 tablespoons cornstarch
1 1/2 cups water
In a large pan, combine the green chile, garlic, onion, coriander, red chile powder, white pepper, cumin, salt, and water. Bring to a boil and boil, uncovered, for 1 hour. In a small bowl, combine the cornstarch and water and mix thoroughly. Add to the chile mixture and cook until the mixture clears, about 20 minutes. Yield: About 12 cups