Midwest Supplies Hot Sauce Recipes 5825 Excelsior Blvd. St. Louis

Midwest Supplies Hot Sauce Recipes 5825 Excelsior Blvd. St. Louis
Midwest Supplies Hot Sauce Recipes
5825 Excelsior Blvd.
St. Louis Park, MN 55416
1-888-449-2739
www.MidwestSupplies.com
Smoked Serrano-Cilantro Hot Sauce
Ingredients:
¾ Cup Fresh Tomatoes or Tomato Juice
½ Cup Distilled or Apple Cider Vinegar
2-4 Whole Dried Habanero Chilies
4 Whole Smoked Serrano Chili Peppers
¼ Red Onion
¼ Cup Cilantro
1 tsp. Honey
Tepin Hot Sauce
Ingredients:
3/4 Cup Distilled Vinegar
¼ oz. Whole Dried Tepin Chilies
6 Whole Dried Arbol Chilies
½ tsp. Garlic Powder
1 tsp. Dried Oregano
½ tsp. Salt
Directions:
Directions:
1.
2.
3.
4.
Make sure to put on your gloves while handling chilies.
Remove the stems and rehydrate your chilies.
Using a food processor or blender, puree all ingredients.
Simmer your sauce for 15 minutes to blend the
ingredients.
5. For a milder (but still hot) sauce: Immediately strain the
sauce through a fine mesh strainer.
6. For a hotter sauce: Leave the solids in the sauce for up to
two weeks, then strain. The longer you wait before
straining, the hotter the sauce will become.
7. Bottle the sauce and let it age for at least one week in the
fridge.
1.
2.
3.
4.
Aji Amarillo-Pineapple Hot Sauce
Ingredients:
3/4 Cup Distilled Vinegar
4 Whole Dried Aji Amarillo Chilies
¼ Cup diced Pineapple
½ tsp. Salt
Pequin Hot Sauce
Ingredients:
¾ Cup Fresh Tomatoes or Tomato Juice
½ Cup Distilled Vinegar
25 Whole Dried Pequin Chilies
½ tsp. cumin
½ tsp. salt
Directions:
Directions:
1.
2.
3.
4.
1.
2.
3.
4.
5.
6.
7.
Make sure to put on your gloves while handling chilies.
Remove the stems and rehydrate your chilies.
Using a food processor or blender, puree all ingredients.
Simmer your sauce for 15 minutes to blend the
ingredients.
For a milder (but still hot) sauce: Immediately strain the
sauce through a fine mesh strainer.
For a hotter sauce: Leave the solids in the sauce for up to
two weeks, then strain. The longer you wait before
straining, the hotter the sauce will become.
Bottle the sauce and let it age for at least one week in
the fridge.
5.
6.
7.
5.
6.
7.
Make sure to put on gloves while handling chilies.
Remove the stems and rehydrate your chilies.
Using a food processor or blender, puree all ingredients.
Simmer your sauce for 15 minutes to blend the
ingredients.
For a milder (but still hot) sauce: Immediately strain the
sauce through a fine mesh strainer.
For a hotter sauce: Leave the solids in the sauce for up
to two weeks, then strain. The longer you wait before
straining, the hotter the sauce will become.
Bottle the sauce and let it age for at least one week in
the fridge.
Make sure to put on your gloves while handling chilies.
Remove the stems and rehydrate your chilies.
Using a food processor or blender, puree all ingredients.
Simmer your sauce for 15 minutes to blend the
ingredients.
For a milder (but still hot) sauce: Immediately strain the
sauce through a fine mesh strainer.
For a hotter sauce: Leave the solids in the sauce for up to
two weeks, then strain. The longer you wait before
straining, the hotter the sauce will become.
Bottle the sauce and let it age for at least one week in
the fridge.
Midwest Supplies Hot Sauce Recipes
5825 Excelsior Blvd.
St. Louis Park, MN 55416
1-888-449-2739
www.MidwestSupplies.com
Oak Infused Habanero Hot Sauce
Ingredients:
¾ Cup Fresh Tomatoes or Tomato Juice
½ Cup Distilled Vinegar
4-6 Whole Dried Habanero Chilies
10 Whole Dried De Arbol Chilies
½ tsp. Salt
¼ Cup Hungarian Oak Cubes
Mango-Habanero Hot Sauce
Ingredients:
1 Cup Distilled Vinegar
6 -8 Whole Dried Habanero
½ Cup Fresh Mango
1/8 Cup White Onion
1 tsp. Peanut Oil
½ tsp. Salt
Directions:
Directions:
1.
2.
3.
4.
1.
2.
3.
5.
6.
7.
Make sure to put on your gloves while handling chilies.
Remove the stems and rehydrate your chilies.
Using a food processor or blender, puree all ingredients.
Simmer your sauce for 15 minutes to blend the
ingredients together.
Your oak chips should be soaked in boiling water for 3
minutes then rinsed.
Leave the solids in the sauce and add the Oak Cubes for
1-2 weeks. Until you get the desired oak flavor, strain.
Bottle the sauce and let it age for at least one week in
the fridge.
Chocolate Ghost Hot Sauce
Ingredients:
1-2 Dried Ghost or Habanero Chilies
3/4 Cup Water
¼ Cup + 1 tbsp. Granulated Sugar
2 tbsp. Light Corn Sugar
1/3 Cup Semisweet Chocolate Chips
4 tbsp. Cocoa Powder
1 3” Cinnamon Stick
Directions:
1.
2.
3.
4.
5.
Put on gloves, and keep them on while handling chilies
Remove the stems and rehydrate your chilies.
Combine all ingredients in a small sauce pan and bring
the mixture to a boil.
Let the sauce cool until warm and extract the cinnamon
stick and chili peppers.
Strain the sauce and move it to a sealed container in the
refrigerator.
Let the sauce chill and use on your favorite creamy
dessert like cheesecake or vanilla ice cream.
4.
5.
6.
Make sure to put on your gloves while handling chilies.
Remove the stems and rehydrate your chilies.
Heat oil of saucepan and add Mango, Onion, and
rehydrated chilies. Cook for 10 Minutes
Using a food processor or blender, puree all ingredients.
Simmer your sauce for 15 minutes to blend the
ingredients together.
Bottle the sauce and let it age for at least one week in the
fridge.
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