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condiment HELP! What is your "go-to superhot sauce/salsa" recipe?

I have been experimenting with so many combinations of ingredients it makes my head spin....but have found very few for salsa or sauce that I really like....my 10 chile salsa was a hit at a mexican party 3 weeks ago (the kind you put on food not dip with a chip)....but have been unable to make something "as decent" since....

for that one I used carrots and roasted some tomatoes and onions...but have tried other combos without roasting....what do you think?
some recipes call for lime juice or vinegar....

What is a good formula for "hot sauce?"

Salsa Picante using superhot chiles??

Any good tips you could give me?
 
Anahiems - 3/4 fresh and 1/4 roasted
Garlic - according to personal preference
Cilantro - fresh and lots... yep, lots!
Olive oil - just a tiny bit
Cardamom seeds - REALLY tiny bit

Put all in food processor and eat. you can make it "superhot" by adding habs or you could just use habs instead of the anahiems.
 
For sauce I used AJ's recipe and the peppers I had on hand, lots of jamaican reds and habs. It's a good sauce, I have to make more since most of it is gone..one grandson in law is crazy about it.
 
AlabamaJack said:
my salsa recipe is very simple...tomatos, white onion, serranos, and cilantro with a little sea salt and fresh lemon juice...the boys at work love it...

Wow, AJ, thats almost exactly how i make pico de gallo. Although i usually get 'amusing' with the pepper choices sometimes(try it with true scotch bonnets and lime juice - its killer).
 
My current "go to" salsa is pineapple/habanero.

16 oz. crushed pineapple
16 oz. tomato sauce
4 Roma toms
1/2 Maya Sweet onion
1 Anaheim pepper
2 Jalapeno's
1 Orange Habanero (minced)
1/2 Red Bell pepper
2 tablespoons minced cilantro
6 large garlic cloves (minced)
3 oz. tomato paste
3/4 cup brown sugar
1/2 cup apple cider vinegar
Fresh ground pepper to taste
Salt to taste
Olive oil

All the veggies except the garlic and hab are diced 1/4" or less but not too small. I like it thick and chunky. I saute the garlic and onion lightly in olive oil, add the chiles and toms and cook down, add the liquids and paste and simmer, then finally the brown sugar. Once it gets to the thickness I like, I pull it off the heat and add the salt and pepper to taste and finis!

I made the last batch of this last Sunday and it got better each day until I ran out yesterday.

Cheers, TB.
 
SM...that's all it is...my pico recipe that is mixed and cooked a little...made some pico tonight and put three fataliis in with a bunch of serranos and jalapenos...am having tacos tonight and can't wait to try it...
 
AlabamaJack said:
my salsa recipe is very simple...tomatos, white onion, serranos, and cilantro with a little sea salt and fresh lemon juice...the boys at work love it...

Chers A.J making some salsa this weekend and wanted a new recipe and have Serrano canned..The crazy thing is hadn't tried them in Salsa yet ;)
 
TheJollyRancher said:
My fiance would kill me if I put "fruit" in a salsa

You haven't lived until you have had pineapple in you salsa!
At the risk of blaspheme from my fellow Texan brothers..I have even added pineapple to chili. Unbelievably good!

Cheers, TB.
 
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