1. Aunt Lindy's Habsolutely Mango
2. Home-Style Inner Beauty Hot Sauce
3. Red Dog Tavern Armageddon Sauce
4. Sambal Bajag
5. Spicy Island Hot Sauce
6. Yemenite Zhug (Yemenite Hot Sauce)
7. Spicy Cilantro Sauce
8. Uncle Steve's HOT Oil
9. Beware Hot Sauce
10. West Indian Pepper Sauce
11. XXXX-Hot Carribbean-Style Habanero Hot Sauce
12. Chipotle Sauce (Hot!)
13. Smoked Chili BBQ Sauce
14. Spicy Texas Barbecue Sauce
15. Tomatillo Chipotle Sauce
16. Nuclear Salsa
17. Real Texas Salsa
18. Cambodian Hot Sauce
19. Hot & Wild Sauce

{ Exported from MasterCook Mac }

Aunt Lindy's Habsolutely Mango

Recipe By: Lindy Nearman; usHOTstuff.com/Lindy.Recipes.htm
Serving Size: 1
Preparation Time: 0:00
Categories: Fruits Aunt Lindy's Hot Sauce

Amount Measure Ingredient Preparation Method
6 whole Mango peeled and seeded
7 whole Kiwi fruit peeled
7 whole Habanero chile pepper (fresh) stemed and seeded
4 whole Lime, juice of
3 whole Lemon, juice of
4 tablespoons Orange juice, frozen concentrate
1/3 cup Vinegar, white
1 teaspoon Salt
2 cups Water

In stock pot add Habaneros, water and salt. Slow boil for 15 minuets. then drain, saving 3/4 cup of water.

Puree in blender the saved water and all ingredients except vinegar. Return to stock pot and simmer on medium low heat for 10 minutes, stirring constantly. Remove from heat and stir in vinegar till slightly cooled.

Keeps in refrigerator 4 months or can and process. Refrigerate after opening.

Aunt Lindy's Recipes: usHOTstuff.com/Lindy.Recipes.htm

Uncle Steve's Hot Stuff product list is available at: usHOTstuff.com/Order.Form.htm
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Serving Ideas: Sweetly Hot and Spicy ideal for chicken, pork or fish.

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Home-Style Inner Beauty Hot Sauce

Recipe By: Unknown Internet Poster
Serving Size: 10
Preparation Time: 0:00
Categories: Hot Sauce

Amount Measure Ingredient Preparation Method
12 habaneros
1 mango
1 cup yellow mustard use cheap
1/4 cup brown sugar, packed
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon salt or to taste
1 teaspoon black pepper

Seed peppers as your wisdom guides you. Cut up and put in food processor with chunks of peeled, pitted mango. Process until uniform but some small hab pieces remain. Mix in a bowl with other ingredients. Recipe says it should keep in fridge forever in covered container.

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Notes: I used 8 habs, all but one roughly seeded. Plenty hot.
I used red wine or balsamic vinegar.
Don't use fancy mustard, must be cheap stuff.

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Red Dog Tavern Armageddon Sauce

Recipe By: Kit Anderson
Serving Size: 1
Preparation Time: 0:00
Categories: Hot & Spicy Hot Sauce

Amount Measure Ingredient Preparation Method
15 whole Habanero chile pepper stemed & not seeded
1/4 cup honey
4 cloves garlic
7 ounces bottle "Taste of Thai Chile Garlic Sauce"

Blend and eat. Be careful cleaning the blender.
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{ Exported from MasterCook Mac }

Sambal Bajag

Recipe By: Judy Howle
Serving Size: 1
Preparation Time: 0:00
Categories: Hot Sauce

Amount Measure Ingredient Preparation Method
3 tablespoons oil
1/4 cup onion minced
2 tablespoons garlic minced
2 tablespoons bird peppers or extremely hot pepper crushed
1/3 cup fresh tomato finely minced
1 teaspoon salt
2 teaspoons sugar
2 teaspoons molasses

In a small frying pan or a wok, heat the oil and stirfry the onions and garlic. After a minute or so, add the hot pepper flakes. Reduce heat and stir constantly so peppers don't burn. As soon as the flakes darken a little, add rest of ingredients, and cook and stir until most of the moisture evaporates and, as they say, "the oil returns"--about 15-20 minutes. The final product should be so well cooked you can't really detect the tomatoes. Recipe can be doubled or tripled. Keeps refrigerated for months.

Judy Howle
Flavors of the South
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Notes: A great Indonesian spice paste using bird peppers.

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{ Exported from MasterCook Mac }

Spicy Island Hot Sauce

Recipe By: Unknown Internet Poster
Serving Size: 1
Preparation Time: 0:00
Categories: Hot Sauce

Amount Measure Ingredient Preparation Method
1 papaya* coarsely chopped
1 medium onion coarsely chopped
2 medium garlic cloves minced
4 habanero peppers* stemed and seeded
1 inch ginger root chopped
1/3 cup dark rum
1/3 cup fresh lime juice
1/2 teaspoon salt
2 1/2 teaspoons honey
1/8 teaspoon cardamom
1/8 teaspoon anise seed
1/8 teaspoon clove
1/8 teaspoon turmeric
1 pinch nutmeg
1 pinch cinnamon
black pepper

Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking care not to overblend and aerate). Pour into a saucepan and bring to a boil, then simmer gently, uncovered,for 10 minutes. Remove from heat and allow to cool before bottling. Refrigerated, the sauce will keep approximatly 6 weeks. Makes 2 cups.

* sub 6 dried apricot halves, sub 1/3 tablespoon Uncle Steve's Hickory Smoked-Dried Red Savina® Habanero powder or fine flake.

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{ Exported from MasterCook Mac }

Yemenite Zhug (Yemenite Hot Sauce)

Recipe By: Joan Nathan - Jewish Cooking in America
Serving Size: 1
Preparation Time: 0:00
Categories: Hot Sauce

Amount Measure Ingredient Preparation Method
1 pound serrano chile peppers
5 whole head of garlic peeled
1 bunch fresh cilantro well rinsed
1 teaspoon dried red pepper flakes
or to taste
1/2 teaspoon powdered cumin
salt to taste
olive oil to cover

Blend in food processor. Makes + or - about a pint. Stores well in refrigerator.

Now, some variations. Use habs, seeds and all. Serranos taste wonderful but habs taste better and pack more kick. I use seeds and all, just cut off the stems.

Add some olive oil while blending. Your mileage may vary.

For "dried hot red pepper flakes" I use my other killer app, habs and chipotles, 1 to 1, ground fine.

Does 5 whole heads of garlic seem a bit much? Resist the temptation to scrimp. Inconceivable that a C-H would be a garlic wimp.

You can't beat this combination of flavors. Add it to anything you can think of. Let your imagination run wild. I use it a lot for salad dressing bases. For me, a dab of zhug, then olive oil and lemon juice, is all a salad needs.

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{ Exported from MasterCook Mac }

Spicy Cilantro Sauce

Recipe By: Gourmet December 1998, Less is More
Serving Size: 1
Preparation Time: 0:45
Categories: Spices, Sauces, Rub Mixtures Hot Sauce

Amount Measure Ingredient Preparation Method
1/2 cup packed fresh Cilantro leaves
1/2 cup packed flat-leaf parsely leaves
2 shallots
2 teaspoons ginger root peeled and grated
1/2 teaspoon cumin seed
1/4 teaspoon dried red hot pepper flakes
1/4 cup water plus 1 tablespoon
1 teaspoon vegetable oil
2 tablespoons soy sauce
2 tablespoons fresh lemon juice

Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.

In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender puree shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

Just before serving, stir in lemon juice.

Makes about 3/4 cup.

Gourmet December 1998, Less is More




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{ Exported from MasterCook Mac }

Uncle Steve's HOT Oil - new

Recipe By: Steve Nearman ~ usHOTstuff.com
Serving Size: 1
Preparation Time: 0:45
Categories: Hot & Spicy Uncle Steve's Hot Sauce

Amount Measure Ingredient Preparation Method
3 cups peanut oil
1 cup sesame oil
6 cloves garlic quartered
2 tablespoons smoked-dried Habanero powder
or 4 tbs. crushed Chipolte
4 tablespoons rosemary leaves crushed

Place oils in a small sauce pan over low-medium heat.

Add remaining ingredients, simmer and stir occasionally for 15-20 minutes. Do not over heat oil! If finished product is very dark, you over heated the oil. Cook until the garlic has stopped fizzing/bubbling (this indicates that the moisture has been cooked off).

For extra flavor and beauty add a large sprig of dried rosemary into an old wine that has been cleaned in boiling water. (This acts as a reminder to help identify what is in the bottle)

Filter oil (while still hot, it flows faster) through a milk or coffee filter into the hot, clean bottle. We use a filter lined sieve set on a funnel. If the process is taking what seams as forever, replace the filter with a new one. Try not to pour any sediment into the filter until the end (it will clog the fine filter). Let sediment sit in filter and drip out over night.

Can be used immediately, but better after a few weeks.

This recipe was modified (3/24/99) after several list friends shared their concerns about Botulism due to adding raw garlic to the finished product. All though the risk is very small, (generally 10-30 cases a year; for comparison, Salmonella from store bought meats has been between 45-50,000 cases a year for the same time frame ) a mishap could cause death. I have made the hot garlic/rosemary oil for more than six years using raw garlic without any problems. Never the less, It's not worth any risk if you can get sick or even die. If you have an old copy of this recipe delete it. After 3 people got sick from a crushed garlic-in-oil mix the FDA ordered companies to stop making the product.

Check out our web site for other HOT recipes:
http://usHOTstuff.com/

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Notes: This oil is a little different than store bought hot oil. It has a lot of flavor! Store bought is used to add heat with out disturbing the flavor of the dish to much.

Serving Ideas: Drizzle over any potato or rice dish to add flavor & heat.




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Beware Hot Sauce

Recipe By: ?
Serving Size: 1
Preparation Time: 0:00
Categories: Hot & Spicy Hot Sauce

Amount Measure Ingredient Preparation Method

Habaneros (or Scotch Bonnets or any other hot chile I guess). Cover Habs with enough vinegar to cover (redundant?) and boil until the chiles turn to mush.

Drain chiles, but reserve vinegar which now has a life of its own. Puree chiles and add back enough vinegar to make it the sauce consistancy you prefer.

Add spices: ground cumin, ground coriander, ground black pepper and
garlic. That's it!

He (the cook) didn't give me portions on the spices 'cause he was making five gallons at a time, which didn't translate to my home kitchen.




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{ Exported from MasterCook Mac }

West Indian Pepper Sauce

Recipe By: Hot Licks-Jennifer Trainer Thompson
Serving Size: 1
Preparation Time: 0:00
Categories: Peppers Hot Sauce Sauces And Preserves

Amount Measure Ingredient Preparation Method
1 mango or papaya
1 medium yellow onion coarsely chopped
1 medium garlic clove
5 scotch bonnets or habs,stemmed not seeded
1 1 inch piece ginger root
1/2 teaspoon turmeric
1 tablespoon dry mustard
1 pinch cumin
1 pinch coriander
1/2 tablespoon honey
1/2 cup cider vinegar
1/2 cup water
1 teaspoon salt

Puree first 10 ingredients in blender. Transfer mixture to bowl. In non
reactive saucepan, bring vinegar, water, and salt to boil. Pour over mango
mixture and stir well. Allow to cool before bottling. Refrigerated, sauce
will keep approx 6 weeks.




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{ Exported from MasterCook Mac }

XXXX-Hot Carribbean-Style Habanero Hot Sauce

Recipe By: Chile-Heads Recipe Collection
Serving Size: 1
Preparation Time: 0:00
Categories: Hot & Spicy Hot Sauce Sauces And Preserves

Amount Measure Ingredient Preparation Method
12 whole Habanero peppers, fresh hand picked
5 whole dried, smoked jalapenos (fresh ok too)
2 whole papayas
3 tablespoons onion chopped
1/4 cup vinegar (+)
2 tablespoons salt
1 tablespoon sugar
1 pinch cinnamon (can omit if desired)
1 pinch garlic
1/4 cup mustard (-)

Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid.

Chop all solids. Throw into blender with liquid ingredients. "Liquify" for a good, long time ... goal here is to do away with all chunks of anything. Note: I left seeds & "flesh" of peppers intact. For a more mild sauce, you may want to extract these

Once mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often. During this time, taste (as much as you are able to), and add add'l amounts of desired ingredients until you acheive the taste you desire. Goal is to come up with a sauce that is sweet at first taste, then leaves a healthy amount of pain as the taste fades away.

Remove from heat, cool 30-60 minutes.

Strain mixture to extract liquid, leave behind seeds, pulp, etc. This will take a while - be patient.

Store extracted liquid in an air-tight container, or in a sealed bottle. Time will increase heat & taste.

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Notes: Like many cooks, I created this with no precise measurements ... it was a total experiment & actually turned out very well (though very painful). Please feel free to alter/experiment.




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Chipotle Sauce (Hot!)

Recipe By: ?
Serving Size: 1
Preparation Time: 0:00
Categories: Mexican Hot & Spicy Spices, Sauces, Rub Mixtures

Amount Measure Ingredient Preparation Method
1/3 Cup Dark Corn Syrup
4 Tsp Chili Powder (4 to 6)
1/3 Cup Strong Coffee
1 TBS Corn Oil
1/4 Cup Catsup
2 Tsp Mustard
1/4 Cup Cider Vinegar
1/2 Tsp Salt
1/4 Cup Worcestershire Sauce
6 Canned Chipotle Peppers (5 to 8)

Heat thoroughly. Bring to a boil. Simmer 10 minutes. Transfer to blender and blend thoroughly.




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{ Exported from MasterCook Mac }

Smoked Chili BBQ Sauce

Recipe By: Mark Miller--Great Chili Book
Serving Size: 1
Preparation Time: 0:00
Categories: Mexican Hot & Spicy Spices, Sauces, Rub Mixtures

Amount Measure Ingredient Preparation Method
1 cup rice vinegar
1 cup cider vinegar
2 teaspoons ground cloves
1 teaspoon ground allspice
2 tablespoons ground coriander
1 medium onion diced
1 head garlic roasted, chopped
1/4 cup olive oil
1 cup brown sugar
1/4 cup molasses
1 cup chipotle peppers in adobo pureed
1 1/2 botles ketchup
1 tablespoon worcestershire sauce
salt to taste

Mix vinegars and spices in pand and over med heat reduce by half. In large pan, saute onion and garlic lightly in olive oil till oft. Add sugar and molasses. Reduce slightly and add vinegar mixture, chipotles, ketchup and wooster sauce. Cook slowly over low heat 1 hour. Season to taste with salt, and strain through med strainer, pressing out juices of onion and garlic. Makes 3-4 cups




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Spicy Texas Barbecue Sauce

Recipe By: ?
Serving Size: 10
Preparation Time: 0:00
Categories: Spices, Sauces, Rub Mixtures Fruits

Amount Measure Ingredient Preparation Method
1 cup Catsup
1/2 cup Brown Sugar Firmly Packed
1/4 cup Lime Juice
2 tablespoons Ground Red Chiles To Taste
1 tablespoon Vegetable Oil
1 tablespoon Worcestershire Sauce
1 1/2 cups Onion; Chopped 3 Medium
4 Jalapeno Chiles *
2 Cloves Garlic Finely Chopped
12 ounces Tomato Paste 1 cn
12 ounces Beer Any Brand

* Jalapeno chiles should be seeded and finely chopped.

Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce.




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{ Exported from MasterCook Mac }

Tomatillo Chipotle Sauce

Recipe By: JRB
Serving Size: 4
Preparation Time: 0:00
Categories: Appetizers Hot & Spicy Spices, Sauces, Rub Mixtures

Amount Measure Ingredient Preparation Method
25 large tomatillos (2 lbs)
1 head garlic unpeeled
1 medium onion chopped
3 tablespoons olive oil
1 cup cilantro packed
1 lime juice only
1 teaspoon salt
4 canned chipotle peppers in adobo
sauce
2 teaspoons adobo sauce

Husk and wash tomatillos. Cook in skillet over me-hi heat for 25 min, stirring, till soft and black all over. Roast garlic till soft, peel. Saute inion in 1 T oil till soft. Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl smooth. Add water if necessary. Add lime juice and process briefly. Check seasoning, and add sugar and lime juice if it's too hot.

Serve warm, room temp or cold with chips or see recipe for Beef or Chicken with Tomatillo Sauce

VARIATION: Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min, till soft. Seed peppers (or not for more heat), remove stems, and proceed, using both peppers and their soaking water.
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Notes: Martha really likes--spicy, smoky, and wonderful!



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Nuclear Salsa

Recipe By: Harvey Pratt (hpratt@mscc.cc.tn.us)
Serving Size: 1
Preparation Time: 0:00
Categories: Appetizers Hot & Spicy, Sauces, Dips

Amount Measure Ingredient Preparation Method
15 medium, ripe tomatoes cored and peeled
2 medium onions, chopped
20 medium to large Jalapeno chiles
2 medium onions, chopped
2 stalks celery
4 cloves garlic
1/4 c apple cider vinegar
1 ts oregano
1 ts salt
1 ts black pepper
2 bay leaves

Cut celery into pieces that will fit into blender. Place tomatoes, celery, Jalapenos, and garlic in blender and blend until almost smooth. Pour into a 4 quart sauce pan and add oregano, salt, black pepper, vinegar, and bay leaves. Bring mixture to boil, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally. Makes about 2 quarts.

All ingredients are approximate and may be adjusted to suit individual taste. You may also substitute canned tomatoes, pickled Jalapenos, and dried minced garlic.
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Notes: Use as a dip for chips, or add to any food. Especially good spread on breakfast toast or scooped onto scrambled eggs or omelets.

More to come. Check back soon!
Add Your Recipes!

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