10 Fresh Chili Pepper Hot Sauce Recipes

Are you in the mood for something spicy hot? Fresh chiles, often called peppers or chilis, are easy to prepare and combined with other ingredients can make the best hot sauces. Here are ten different recipe ideas with background information on each chile. Basic Sauce The basic hot chile sauce contains the chiles, tomatoes and tomato sauce and some herbs and spices for taste. Fresh plum type tomatoes, also known as Roma or sauce tomatoes can be used but a canned tomato sauce is just as acceptable for use in the hot sauce. If you want, once the sauce is cooled, you can it or place it in a container for the refrigerator or freezer. It will stay for up to one week in the refrigerator or two to three months in the freezer. A variety of spices can be used to accent the hot sauces including oregano, dill, salt, and garlic. Other ingredients will be noted. Hot sauces can be used alone for a chip dip or they can be used in other recipes such as stews, soups and chilis.

Basic Hot Sauce Recipe: Chiles (see below description for examples) one large can tomato sauce one small can of diced tomatoes or one cup freshly diced plum or roma tomatoes salt, pepper and other spices such as garlic and cilantro and lemon juice Dice the chiles into smaller pieces avoiding the membranes and seeds on the hotter varieties of chiles. Cook the chiles, the tomato sauce, and the tomatoes for twenty minutes on medium high or until it just starts to boil. Turn down the heat to low and let it simmer for ten to fifteen minutes. If you want, you can add the chiles and keep them in small pieces to add chunkiness to the sauce. Once everything cools, you can add everything to a food processor or blender and pulse the sauce to incorporate the chiles. This makes enough sauce for a chili, salsa or enough sauce for about six people.

Ten Different Hot Chiles to Use in the Above Sauce:

Poblano
The poblano is also known as the Ancho chile. It has a mild spice to it. Poblanos are generally used as stuffing chiles. But it can also be used in a salsa or a sauce. Poblanos make an excellent sauce. Roasting them first and peeling them gives the best flavor. But they can be used fresh. When you make the hot sauce, use two or three medium size Poblanos. Adding cilantro and lemon juice to the sauce (see basic sauce above) to give the sauce a citrus taste. Add spices to your liking and let the sauce sit for fifteen minutes after you cook it or let it get to room temperature. This hot sauce makes a great addition to a mild chili and is great with tortillas or other chips as a dip.

Serrano
Serranos are the chile most common in hot salsas. They are typically half the size of a full-grown jalapeno and pack quite a punch. Not many are needed in a hot sauce to make it hot. To reduce some of the heat, remove the seeds and white membranes. Add lime juice and some sugar if you’d like to reduce some of the heat as well.

Habenero
Habeneros are rated amongst the hottest of the chiles. Be careful of their use in hot sauces. Use gloves to handle them as most can severely irritate exposed skin. Once habeneros are cooked, they tend to be less hot. Only one should be used in a hot sauce. To lessen the heat, add something sweet to the sauce such as brown sugar or a few drops of molasses.

Cayenne
Cayenne is commonly dried and powdered and sold as red (cayenne) pepper. As a fresh chile, the cayenne is very hot although not quite as hot as the habenero. It still packs quite a punch. Use only about one-fourth a cup of diced cayenne in the hot sauce.

Jalapeno
The jalapeno is a widely popular chile. It is widely grown and used in salsas and sauces. It has a medium heat. Use about one-half cup of jalapenos in the hot sauce. Thai Hot Thai hot chiles, also known as Thai jalapenos are very hot. They are grown just about anywhere and originated in oriental cuisine. Use only one-fourth cup as they have a lasting heat to them.

Scotch Bonnet
The scotch bonnet chile is the second hottest chile next to the habenero. Use very little of this pungent and extremely hot chile. The scotch bonnet chile is popular in the Carribean. It is used in many seasonings there.

Hot Banana Banana chiles or banana peppers as they are commonly called have a low to medium heat depending on the variety used. They are common on sandwiches and in salsas. Pequin These small chiles pack quite a punch in their smaller package. Use about one-fourth cup of these in the hot sauce. Their slightly larger cousins, the cherry type chile can be used as well.

Tabasco
This is the chile used in the popular hot sauce. Tabasco chiles have a medium heat and although they aren’t as common as jalapenos they have a similar taste.