Triple Pepper Hot Sauce

Found on Canning Only Recipes - Found on betterhomesandgardens

2 cups white vinegar 

1-1/2 cups finely chopped carrots (3 medium) 

1 cup finely chopped white onion (1 large) 

1/4 cup lime juice 

3 cloves garlic, minced 

1 teaspoon salt 

1/2 cup finely chopped red sweet pepper (1 small) 

3 fresh habanero chile peppers,* seeded and finely chopped

**3 fresh Fresno chile peppers, seeded and finely chopped

** 3 fresh Thai chile peppers, seeded and finely chopped** 

In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, carrots, onion, lime juice, garlic, and salt. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until carrots and onion are soft. Remove from heat; cool to room temperature. Transfer carrot mixture to a blender or food processor. 

Add sweet pepper, habenero peppers, Fresno peppers, and Thai peppers. Cover and blend or process until smooth. Strain through a fine-mesh sieve; discard solids. Return strained mixture to saucepan. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 10 minutes. Ladle hot pepper sauce into hot sterilized 4-ounce canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes, 

*Tip: Using three habanero peppers will result in a medium-spice sauce, similar to a spicy buffalo sauce. Using six habanero peppers will result in a much spicier sauce. 

**Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Spicy Plum Sauce 

Use on grilled pork or as a chicken glaze. Makes a perfect dipping sauce for spring rolls or dumplings.

Makes 5 half pints 

3 pounds pitted and chopped plums, any kind or combination 

1-1/2 cup packed light brown sugar 

3/4 cup white sugar 

3/4 cup apple cider vinegar 

3/4 cup onion, finely chopped 

1 medium jalapeno pepper, finely chopped 

3 teaspoons mustard seed 

1.5 teaspoon salt

6 cloves garlic, minced 

1-1/2 tablespoon fresh ginger, minced 

Bring all ingredients except plums to a boil in a non-reactive pan. Stir in chopped plums. Reduce heat and simmer until thick and syrupy, stirring often, between 30-45 minutes, until it is reduced by more than half. Mash with a potato masher, immersion blender, or regular blender if you want a smoother sauce. Fill sterilized jars with hot sauce, leaving 1/4” headspace. Process in a boiling water bath for 20 minutes.

Spicy Muscadine Sauce 

Makes 7 half pints 

NOTE: Excellent with chicken, ham, roast pork or for muscadine bread 

7-1/2 cups cooked muscadine hulls and juice 

6 cups sugar 

1/2 teaspoon salt 

1/2 cup vinegar 

1 teaspoon cloves 

1 teaspoon allspice 

1 teaspoon cinnamon 

2 tablespoons mace or nutmeg 

NOTE: De-seed about 5 quarts (7.5 lbs) of grapes to yield 2.5 heaping quarts of hulls (Use a paring knife to score the end of grapes and squeeze the flesh into pot and place the hulls into another pot. To make the juice from the flesh/inside of grape/pulp boil for 10 minutes until soft.

Using a Foley food mill or fine sieve, separate the seeds from the flesh and juice and discard the seeds). Put hulls in saucepan; cover with 3 cups water and 1 cup of juice from the heated pulp. Cover and boil gently about 15 minutes until hulls are tender. Gives about 2 quarts of hulls and juice. Take one-half cup of the juice and save - will add back to the cooked pulp to give a nice color for making jam 

TO MAKE SAUCE: Bring hulls, sugar and salt to a rapid boil, and cook about 15 minutes until thickened. Stir often. Add vinegar and boil about 5 minutes longer or almost to jelly stage. Stir in spice mixture; skim off foam and fill sterilized jars to within 1/2 inch of top. Wipe edges, adjust lids and process 10 minutes in a boiling water bath.

Spicy Creole Sauce 

11-cups prepared tomatoes (about 14 medium or 5 ½-lbs) 

½-yellow pepper, coarsely chopped 

2-jalapeno peppers, coarsely chopped 

1-cup chopped green onion 

¼-cup red wine vinegar 

3-garlic cloves, minced 

2-Tbsp Worcestershire sauce 

1-Tbsp dried oregano 

1-Tbsp Tabasco hot sauce 

1-tsp black pepper 

½-tsp salt 

1-tsp cayenne 

Blanch peel and coarsely chop tomatoes (measure to 11-cups) Place all ingredients in a large stainless steel saucepan Bring to a boil; boil gently for 40 minutes

Ladle hot Creole sauce into 9 clean and sterilized ½-pint canning jars leaving ¼” headspace Remove air bubbles with non-metallic spatula and wipe jar rim Top with hot lid and rings, finger tight Process in boiling water canner for 20 minutes

Hot Pepper Sauce

Found on Canning Only Recipes

Fill with a very hot vinegar mix of 50% vinegar, 50% water leaving 1/2 inch headspace. Put on clean lids and process in a boiling water bath for 15 minutes.

Fresh Horseradish Sauce

Found on thegardenofeating

* Fresh horseradish root (look for a firm, unblemished root - the whiter it looks inside, the fresher it is) 

* White vinegar 

* Salt 

* Ice water 

Directions 

1. Gather all your protective gear, cooking implements and ingredients together and bring them all to the outdoor location of your choice (you'll need an outlet and a table.) It's best to have everything in place before you get started so you don't have to run back and forth and take the gloves on and off, etc. 

2. Cut the ends off the horseradish root and peel it (the interior should be a creamy white) and then cut it into cubes that will be a manageable size for your blender or cuisinart. 

3. Pour 1/4 cup of the ice water into your blender or cuisinart (if you're using a blender, it should be enough to just cover the blades) and dump the horseradish cubes in after it. 

4. Blend it for 25-30 seconds or until it is the consistency of the prepared horseradish you'd buy at the store. If your blender or cuisinart is having trouble, you can add a bit more water. Stop blending to shove any stray, unblended chunks down into the bowl and blend until they've been incorporated. 

5. Depending on how hot you want the horseradish you can either add the vinegar and salt now or wait a few minutes to add it. Add 2-3 tablespoons of white vinegar and a half teaspoon of salt for each cup of ground horseradish root. Then blend a few seconds to combine thoroughly. 

6. Taste (try a small amount as it may be very spicy!) the sauce to see if you need to adjust anything (more vinegar, more salt, etc.) If you're satisfied, you can jar it up now. If your sauce seems too liquidy, you can drain off some of the water. Then spoon the sauce into glass jars with airtight lids and place them in the refrigerator. If you want to freeze the sauce, use a plastic container with an airtight lid. It will keep well in the fridge for about 4-6 weeks or in the freezer for 6 months or more. 

* Use Kosher ingredients if you're making this for a Passover seder. I'd also recommend trying to buy organic ingredients if you can find them.

Christmas Horseradish

Found on spectacularlydelicious

2 jalapeno peppers 

1 medium-size sweet red bell pepper 

2 8″ fresh horseradish roots 

3 c. white vinegar 

1/2 t. salt

For the peppers trim the tops and tips so they’ll make a nice flat rectangle when opened up. (The size of the pieces will vary of course but the process is the same.)

Remove all seeds and trim off the long white ribs. Cut into fine dice, 1/8″, taking care to make all the pieces (green and red) the same size.

Trim the the tops and tails of the horseradish roots. Use a swivel peeler to remove the woody outer skin.

Chop the roots into 3″ lengths and split open the long way. Trim out any brown centers in the roots — it’s important to only use the snowiest white pieces of the horseradish.

Use the small-size grating disk of a food processor to shred the white horseradish root into fine short strands 1″ long. If the results look to too course for your taste put the shreds into the processor’s bowl fitted with the chopping blade and pulse, checking every two pulses to break down the shreds, taking care to not overdo it. Over chopping will rob homemade horseradish of is its old-timey roughness.

Mix the horseradish and pepper dice in a mixing bowl and fill four 8 oz. sterilized canning jars.

Bring 3 c. of white vinegar with the 1/2 t. salt to a full boil. Pour over the horseradish in the jars, leaving 1/4″ head space.

Seal with sterilized lids and bands and process in a boiling water bath for 15 minutes.

Chipotle in Adobo Sauce 

Found on homespunseasonalliving 

Ingredients 

1-1/2 Ounces Chipotles (smoke-dried) jalapenos 

2 Cups Tomatoes, chopped 

1/2 Cup White Wine Vinegar 

1/2 Cup Onion, chopped 

4 Cloves Garlic, minced 

1/4 Cup Honey 

1 teaspoon Salt 

1 teaspoon Cumin 

1/2 teaspoon Cinnamon 

1/4 teaspoon Allspice 

1/8 teaspoon Cloves 

Instructions 

Mix everything together in a pot and cook until thick, stirring occasionally. It'll take at least 30 minutes. You could also put it all in a slow cooker on high and leave the lid off to let it thicken more slowly. 

Once thick, ladle into hot sterilized jars, leaving 1/2" headspace. 

Process the jars in a hot water bath for 30 minutes (adjusting for elevation). 

Makes 5 four ounce jars.

Chipotle Hurt Hot Sauce

Found on ptbolocalfoods.ca

1 lb cayenne chilies 

1/2 lb green pepper 

12 dried chipotle chilies 

12 dried cascabel chilies 

3/4 lb small cooking onions 

1-1/2 heads of garlic, broken into pieces 

3 tsp granulated sugar 

1-1/2 tsp salt 

1-1/2 cup cider vinegar

* Place chipotle and cascabel chilies in bowl; add 2 cups boiling water. Let steep.

* Clean and stem tomatoes and peppers.

* Cut green pepper in half.

* Grill tomatoes, cayenne chilies, green peppers, onion, and garlic on a medium-high grill, remove from heat when charred but not burnt, roughly 20 minutes (tomatoes should brown not blacken, chilies should blister and just start to blacken at the tips, peppers should slightly blister and just start to blacken).

* Peel onion and garlic.

* Roughly chop tomatoes, chilies, peppers, onions, and garlic.

* Add sugar and salt to vinegar, stir.

* Combine all ingredients in a stock pot. Bring to a boil. Reduce heat and simmer for 45 minutes.

* Remove from heat.

* Run contents through a food mill. 

* Follow canning instructions for “hot pack” canning. Prepare approximately 14x125ml jars. Process for 15 minutes in a hot water bath canner.

Cayenne Pepper Sauce

(a reader made this last year and says this is HOT)

Found on NellsOldFashionRecipes

1/3 cup minced garlic 

4 cups sliced onion 

1/3 cup stemmed, chopped cilantro 

3 cans (28 ounces each) diced tomatoes 

3 cups cider vinegar (5%) 

2½ cups water 

5 pint jars

Sterilize jars and have ready. 

Wash, trim and slice peppers and onions into rings, using a mandolin slicer or a food processor. In a 10-quart Dutch oven or stockpot, mix together all ingredients. Bring to a boil and boil 1 hour. Reduce heat slightly and simmer 1 additional hour. 

Turn heat off, and cool mixture slightly. Puree vegetables in a blender about 2 minutes per blender batch. Return pureed mixture to stockpot and bring carefully just to a boil. (The mixture will start to spatter as it gets close to boiling; heat slowly while stirring constantly, being careful not to get burned by splashing sauce.) 

Turn off heat. Fill hot sauce into hot, clean pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. 

Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals