What is a good hot sauce/salsa recipe?

Question

Either will do

Answer 1

Basic Hot Pepper Sauce

3 c Distilled white vinegar
2 lb Cayenne OR jalapenos Seeded and chopped
2 ts Salt
Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.


Tomato Salsa recipe

3-4 jalapeno peppers, chopped,seeded if desired,to taste
1 medium onion, chopped,as desired
1-2 clove garlic, minced
1 bunch fresh cilantro leaves, chopped,according to your preference (I like lots!)
1-2 tablespoon fresh lime juice
1-2 tomatillo, peeled,washed,and chopped (optional)
1 (4-8 ounce) can chopped mild green chili peppers, to taste,with or without brine
1 (28 ounce) can whole tomatoes, coarsely chopped,with juice
salt & freshly ground black pepper

5-6 cups, about Change size or US/metric
Change to: cups, about US Metric

15 minutes prep


(another) Fresh Tomato Salsa

1-1/2 pounds ripe tomatoes, seeded, chopped
1 medium purple onion, chopped
1 large clove garlic, chopped
3 scallions or green onions, chopped
1 to 2 large fresh jalapeño pepper, seeded, chopped
1/4 cup fresh cilantro leaves, chopped
1 to 3 small cans of green chiles, depending upon taste
1 tablespoon olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon red wine vinegar
2 tablespoons tomato juice
Combine onion, garlic, jalapeño and cilantro in blender or food processor. Pulse until finely chopped, but not puréed.
Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped -- not too smooth.

Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving. Makes about 4 cups.

Answer 2

Here's a simple, but very tasty recipe that I was taught by a couple of women south of the Texas border. We have it 3 or 4 times a week with our dinner. You can adjust the number of jalapenos to suit your preference for heat.

COMBINE IN BLENDER:

1 can Stewed Tomatoes (28 oz.)
1/2 Medium Yellow Onion
1 Clove Garlic skinned
1/2 to 1 bunch Cilantro (leaves and stems)
1 heaping tablespoon Cumin
1 heaping tablespoon Knorr brand Caldo de Tomate con sabor de pollo bouillon crystals that you can find in the Mexican food section of grocery stores (I know for sure they carry it at Albertsons in Texas, and the jar has a red top, yellow/green/red label)
2 to 6 jalapenos (if you like it mild scoop out the seeds and add the jalapenos one at a time until it reaches your preference) (if you like it hot, then don't remove the seeds, this is where most of the heat is, but still add one at a time until you reach your preference)

Blend until thoroughly mixed together (liquefy)

Answer 3

Pico de Gallo

4 large tomatoes - seeded & chopped
4 Tablespoons cilantro
1 med white or red onion, finely chopped
1 1/2 teaspoon brown sugar
2 teaspoons green jalapeno sauce - optional (I don't usually have)
4-6 cloves garlic
1/2 teaspoon salt
4-6 jalapenos seeded & chopped
pepper
2 Tablespoon lime juice

Mix and eat - Tacos Al Carbon anyone??

OR

Salsa
3 cloves garlic
2 teaspoon salt
2 teaspoons red papper flakes
1 teaspoon pepper
1 1/2 teaspoon oregano
1 teaspoon parsley
small can diced green chilies
1 Large can tomatoes
green onions and cilantro

Mix together in blender on slow speed for a few seconds

Answer 4

After perusing a number of different salsa recipes, some of which included Worcestershire Sauce and/or ketchup and/or tomatoes, T decided to keep things as simple as possible so that the flavour of the chosen chili is optimally featured. Make each salsa a few hours before serving so the flavours meld together. We recommend Ancho, Cascabel, Chipotle OR Morita chillies.

Tasting notes:

Ancho Salsa: nose: apple, plum, tamarind; taste: confirmation of fruit in aroma, slightly bitter finish heat level: mild - slight heat at end; overall rating: 5/5

Cascabel Salsa: nose: plum, citrus, giuggioli (a certain wildness); taste: creamy tomato sauce with a little heat heat level: mild to medium; overall rating: 4.5/5 but we like it a lot

Chipotle Salsa: nose: smoky, slight sweetness, hint of citrus skin; taste: creamy, smoky, reminiscent of baked beans heat level: medium; overall rating: 5/5 - stellar

Guajillo Salsa: nose: baked beans, tomato, corn, over-stewed green beans; taste: fulfills the nose heat level: medium; overall rating: 2.5/5 - not that it's bad (cider vinegar improved the taste - lime juice would have been better. We probably won't get guajillos again. They are very tough skinned on top of being slightly less pleasing to our taste.)

Morita Salsa: nose: smoky, hint of raisins; taste: smoky, sweet, hot heat level: hot; overall rating: 5.5/5 - more than stellar (We did not add any cumin, lime juice OR sugar to the morita sauce.)



Ingredients
3 dried chiles, seeded and stemmed (for Cascabel, use 6)
water for soaking chiles
1 medium onion, chopped
¼ c corn oil
2 cloves garlic, chopped
pinch ground cumin (optional)
½ tsp chicken bouillon powder (or salt)
1 tsp lime juice or cider vinegar (optional)
½ tsp sugar (optional)
Preparation
Put 3 dried chiles* (seeded and stemmed) in enough water to cover. Soak until til soft. (* We use EITHER of Ancho, Chipotle, Morita, OR 6 Cascabel chiles. Cascabels are quite tough-skinned and need longer soaking.)


Saute onions in corn oil til just caramelized. Add garlic and optional ground cumin; continue to saute til garlic is soft.


Throw in chilies, chili water and chicken stock powder (or salt). Boil down over medium to low heat for about 5 minutes, stirring occasionally.


Add optional lime juice (or vinegar) and sugar at the end. Remove from heat and mash with a potato masher. If you want the salsa smoother, use a food processor.


Serve warm or at room temperature. This is great with grilled meat or fajitas or added to mayonnaise or....

Answer 5

There are thousands of types of hot peppers, and they tend to offer similar nutritional benefits. Take green chile peppers. One serving is low in calories, sugars and carbohydrates. It also contains little fat and no cholesterol. Nutrients include a whopping dose of Vitamin C. Most of us think of spicy flavors when we think about hot sauce. Turner and her colleagues at the Chile Pepper Institute a group of people who probably have the greatest lunch breaks ever.

Answer 6

a good salsa recipe is velvetta and the kind of sauce and you heat it up and mix it together if you want to put peppers do that too.

Answer 7

Buy fresh, steak tomatoes, onions, green peppers....

Wash these, cut into tomatoes in cubes, finely chop onions and peppers...mix this all together in a bowl, add salt, parsley or oregano. Add some vinegar...

Now comes the fine-tuning: is it pale, add a dash of paprika, is it to sharp, add some sugar, is it too runny, remove some juice with a spoon...make it to your liking, it is absolutely delicious fresh!!!

For a change, add yellow peppers and tomatoes only...you can also add a smidgen of fruits...apple....for example.

Answer 8

1st. buy or grow some good red chillies
2nd. thow in blender with tomato sauce, HP sauce, lots of pepper, capsicum, bit of salt, mustard powder and anniseed escence.
3rd. blend till a really smooth saucy finish
4th. chill in fridge till really cold (dont freeze it!!), the contrast of cold temp and REALLY hot sauce is awesome
5th. enjoy!

Answer 9

she made it sound hard this is the spanish way and easy!lol boil 3 tomatoes if you dont want alot,then when soft peel the skin off the tamatoe ,oh boil also thre green chiles,then blend it ,the tamatoe ,hot chiles and a garlic 1 only ,put salt,and then some silantro and onion if you like!! thats it

Answer 10

Roasted tomatoes
Red onions
Red & green bell peppers
garlic
Red & green jalapenos
Serrano peppers
Olive oil
Lime, and orange fresh squeezed
Habenro peppers
Sea salt
Oregano
Cumin
Triple Sec
Tequila
Cilantro
dice fine and put together
just a drip of honey