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pepper heaven hot sauce

(1 rating)
So Good ! Heat just where you want it and with Great flavor.
review
AuntStaceySugar avatar
Private Recipe by
Stacey Exley
@AuntStaceySugar
Jacksonville, FL

This is an awesome hot sauce for all you Hot Headz out there!!! It's not too hot,heat where you want it with great flavor! Seems like a lot of Ingredients but trust me it's worth it. Also it makes a lot so you can store it up or even share it. It’s a must try, but PLEASE do yourself a favor and wear gloves!! I did not when I came up with this, and my hands were on fire for three days.But it was a birthday gift for my brother the true Hot Head so it was worth it :-)

►
(1 rating)
yield serving(s)
prep time 1 Hr 30 Min
cook time 25 Min
method Canning/Preserving

Ingredients For pepper heaven hot sauce

  • 5 each cayenne pepper (red) jalapeno pepper (green or red), habanero pepper (orange or red)
  • 3 anaheim chile (green), serrano pepper (green), poblano pepper (green)
  • ½ cup olive oil (reserve half for roasting)
  • 2 cloves garlic, minced
  • 1 tablespoons salt
  • 1 teaspoon oregano
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1 whole juice of lime
  • 1 tablespoon brown sugar
  • ¼ cup cider vinegar
  • 1/2 pound tomatoes, diced (about 21/2 cups)
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1 tablespoon lemon zest
  • 2 tablespoon chili powder
  • 1 teaspoon curry powder
  • 1 whole onion
  • 1/4 cup adobo sauce

How To Make pepper heaven hot sauce

  • 1
    Brush Olive oil over Anaheim Chile, Poblano pepper, Serrano pepper and roast them in a broiler (The goal is to get a nice char on them).
  • 2
    Meanwhile in a large, heavy saucepan Sauté Jalapeno ,Habanero, Cayenne Pepper, Onions in Olive oil over medium-low heat until soft and Caramelize.
  • 3
    Add the mixture to the blender or food processor with tomatoes and blend until smooth adding vinegar as you blend. Now add lime juice, lemon zest, garlic, salt, cumin, ginger, brown sugar, Paprika ground coriander, chili powder, curry, black pepper, oregano and blend to smooth again.
  • 4
    Pour mixture back to sauce pan and simmer 30 minutes to 1 hour. Remove from heat and allow to cool to room temperature.
  • 5
    . If sauce is too thick add water slowly till to desire thickest. If it’s not as thick as you would like, pour the room temperature sauce through 4 layers of cheese cloth into a bowl and then pack into sterilized jars. If sauce is just right then pack in jars as is if Store the bottled sauce in the refrigerator and shake well before each use.
  • 6
    Tip: The membranes that hold the seeds are the spiciest part of Chile peppers (that's where the capsaicin is). The seeds pick up some spiciness by association. You can customize the heat of salsa or hot sauce by using some or all of the seeds along with the flesh of the pepper and tasting as you go. Be sure to wash your hands thoroughly after chopping hot peppers and wear rubber gloves!.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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