Spicy Chili Mustard Sauce Recipe

                                                      Spicy Chili Mustard Sauce Recipe

If you haven't tried a mustard based barbecue sauce then you are really missing out on something. This sauce works well with almost anything, but is particularly excellent for pork.

Ingredients

• 1 cup/240 mL prepared yellow mustard
• 1/2 cup/120 mL balsamic vinegar
• 1/3 cup/80 mL brown sugar
• 2 tablespoons/30 mL butter
• 1 tablespoon/15 mL Worcestershire sauce
• 1 tablespoon /15 mL lemon juice
• 1 teaspoon/5 mL Carolina Reaper or Hot Chile Powder of your choice

Prep Time: 10 minutes

Cook Time: 30 minutes

• Total Time: 40 minutes
• Yield: Makes about 2 cups

Preparation

Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8. For all your Hot Chili Peppers www.firehousechilli.com

Pineapple-Mango Carolina Reaper Hot Sauce Recipe

Pineapple-Mango Carolina Reaper Hot Sauce Recipe

 

 

 

This Pineapple- Mango Carolina Reaper Hot Sauce Recipe produces an ideal level of both sweet and heat, the perfect combination.This particular hot sauce is excellent on chicken, fish, or prawns/shrimp .Excellent for a glaze.

Ingredients

• 1 teaspoon olive oil
• 1 tablespoon Carolina Reaper Chile Pepper Flakes
• 1 cup freshly cut pineapple, chopped
• ½ cup chopped mango
• 2 cherry pepper, chopped
• 1 cup water
• ½ cup distilled white vinegar
• 2 tablespoons chopped  Coriander (cilantro)
• 1 teaspoon sugar
• 1 teaspoon paprika
• Salt to taste

Cooking Directions

1. Heat a large pan to medium heat and add olive oil. Add Carolina Reaper Chile Peppers Flakes and fruit. Cook about 8 minutes to soften.
2. Add water, vinegar, sugar, coriander and paprika and bring to a boil. Reduce heat and simmer about 20 minutes. Remove from heat and cool.
3. Add to a food processor and process until smooth.
4. Pour into sterilized bottles and serve it up.

Note:- You can also use Trinidad Scorpion Moruga, Butch T, 7 Pod Peppers for different flavour and heat. All Chile peppers available at www.firehousechilli.com

Three Chili Citrus Spicy Hot Sauce Recipe

                                            Three Chili Citrus Spicy Hot Sauce Recipe

 

Though bottled hot sauces can be obviously convenient, making your own hot sauce gives you more choice. You can tailor the sauce to your family's needs with subtle hints of heat to off-the-charts. And when you're blending up your own batch you know exactly what's in the bottle and how long it's been there, so your sauce is always fresh.
The best hot sauces have layers of flavor, depth and a heat that lingers on the palate like a lover's kiss; hot but not scorching to the point of discomfort. This recipe uses the Trinidad Scorpion Moruga Yellow, 7 Pod Brain Strain Yellow and 7 Pot Jonah for that extra kick.
Lime juice, ripe mango, spices and fresh herbs round off a hot sauce that's pretty much picture-perfect when it comes to adding a hit of sabor to grilled fish or chicken. Bonus; there's likely enough left over to gift to your culinary BFFs. So grab a few bottles and get cooking!

Ingredients

5 dried Trinidad Scorpion Moruga Yellow peppers

 

2 Dried 7 Pod Brain Strain Yellow Chili Peppers

 

2 Dried 7 Pot Jonah Chili Pepper

 

2 cloves garlic, skin on

 

1 cup apple cider vinegar

 

1/2 cup lime juice, freshly squeeze

 

1 cup white vinegar

1 1/2 teaspoons sea salt

 

2 teaspoons raw cane sugar

1/2  teaspoon ground cumin

 

10 tablespoons avocado oil

 

1 cup cubed mango

 

2/3 cup fresh cilantro leaves, firmly packed

 

2/3 cup fresh parsley leaves, firmly packed

 

Directions

Wipe all your chili peppers with damp cloth to clean and place them in hot cast iron skillet (on high heat) until they slightly blister and are fragrant, turning them regularly for approximately 2-3 minutes to avoid burning. Remove from pan, set aside and let cool.

In the same pan, dry roast your skin on garlic cloves for a few minutes, making sure to turn so they get evenly blistered. Once blistered, remove from heat and let cool.

Place in bowl all your chillies and cover with boiling water. Set aside. Remove skins from garlic.

Drain water from chiles well and place all chiles and garlic in a blender or food processor. Add vinegars, lime juice, salt, cane sugar, and cumin. Pulse until combined. Add oil, mango, and fresh herbs. Blend until smooth. Adjust salt to taste.

Three Chile Citrus Hot Sauce uses the flavors of Hot chili peppers. Lime juice, juicy ripe mango, spices and fresh herbs to round off a hot sauce that's pretty much picture-perfect when it comes to adding a hit of sabor to grilled fish or chicken. You can replace your dried chili pods with chili powders. www.firehousechilli.com for all your hot chili peppers.





Making Hot Sauce with Dried Chili Peppers recipe

                                  Making Hot Sauce with Dried Chili Peppers
 Make your own Hot Sauce. Our easy to make  passage-clearing, eye-watering, fire-breathing, chili laced  hot sauce will be a hit at your next bbq.

The trick with using dried peppers instead of fresh is that you have to reconstitute them. Since you’re not going to cook this hot sauce, you want to be  certain that your peppers plump up pretty well. I did a double soaking method that worked out nicely. Here’s how it goes!

 

 



Dried Pepper Hot Sauce

Ingredients

• 4-5 Trinidad Scorpion Moruga chili peppers, dried
• water, to cover
• apple cider vinegar, to cover
• 4-5 cloves of garlic
• 1T brown sugar, or more, to taste

Cooking Directions

1. Cut the tops off of your chili peppers, then place them in a small bowl. Heat your water to boiling, then pour it over the peppers. You may need to use a spoon or two to anchor those suckers so that they stay submerged. Let your peppers soak in the water for about 30 minutes, then drain them.
2. Add the peppers to the bowl with the garlic cloves, then pour enough vinegar over them to cover. Use your spoons again, to keep the peppers from floating, and soak for 30 minutes more.
3. Pour the peppers, garlic, and vinegar into a food processor and add the sugar. Blend until smooth. Enjoy.
4. You can change the flavour profile by adding lime juice, herbs etc. 

That’s it! Trinidad Scorpion Moruga chili peppers were used, but you could mix things up and use any hot peppers you like to control the heat. Variety of hot chili peppers available at www.firehousechilli.com are Carolina Reaper, 7 Pod Chili, Butch T, Jonah, Douglah. If you don’t like things too atomic, you can also shake some of the seeds out of the peppers before you start, since the seeds definitely up the heat factor.
 Make hot sauce all winter long!