One of the great things about tasting people’s homemade recipes and talking to them about their creative juices in making their own sauce is the diversity by which some will craft their capsaicin-laced creations. A question for those makes to answer is: what is your ‘base’ sauce and do you use that to build your others? Here’s some basic recipes, courtesy of the great folks at the Hot Sauce HQ:

Habanero Hot Sauce Recipe

3 Plum tomatoes
1 Fresh habanero chilies (1 to 3)
2 Garlic cloves unpeeled
1/4 cup Water
Juice of one orange
Juice of one grapefruit
Salt to taste
Freshly-ground black pepper to taste

Heat cast iron skillet over medium-low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.

Habanero Pepper Hot Sauce

12 Habanero chiles, stems removed, chopped
1/2 c chopped onion
2 cloves garlic, minced
1 TB vegetable oil
1/2 c chopped carrots
1/2 c distilled vinegar
1/4 c lime juice

Saute onion and garlic in oil until soft. Add carrots with a small amount of water. Bring to boil, reduce heat, and simmer until carrots are soft. Place mixture in blender with chiles, and puree until smooth. Combine puree with vinegar and lime juice; simmer 5 minutes to combine flavors. Put mixture into sterilized bottles and seal.

Basic Hot Pepper Sauce

3 c Distilled white vinegar
2 lb Cayenne OR jalapenos Seeded and chopped
2 ts Salt

Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.

Hot Pepper Sauce

1 Small Papaw (Papaya); seeded, peeled, chopped
1/2 lb. Hot peppers, crushed
1 Cucumber, chopped
2 Onions, finely chopped
2 Garlic cloves, minced
1 tbsp. Salt
2 cups Vinegar
1 tbsp. Mustard
1 tsp. Oil

Boil papaw until tender, add all other ingredients and simmer for 10 minutes.
Cool and store in jars.

Death Wish Hot Sauce

15 habanero chiles — stemmed
7 ounces A Taste of Thai Garlic Chili Pepper Sauce or other garlic-chile sauce
1/4 cup honey (”to deaden the pain momentarily”)
3 medium garlic cloves — minced

Grind the habaneros (with seeds) in a food processor.
Add otheringredients and puree.

Papaya Hot Pepper Sauce Recipe

3 Habbies or Scotch bonnets, Chopped
1/2 c Papaya; substitute peaches, Fresh or canned
1/2 c Raisins
1 c Onion; minced
3 cl Garlic; minced
1/2 t Turmeric
1/4 c Malt vinegar

Bring everything to a boil together; lower heat and simmer 5 min. Puree in blender.

Jalapeno Hot Sauce

# 1 pound jalapeno — quartered
# 5 2″ sprigs oregano — remove stems
# 1 cup cilantro — chopped
# 1 large onion — quartered
# 6 large garlic clove — chopped
# 1/2 teaspoon salt
# 1 lemon — juiced
# 1 cup water
# 2 cups white wine vinegar

Puree in blender. Pour into pot, bring to boil. Simmer for 15 minutes.

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