Home Style Inner Beauty Hot Sauce Recipe

Ingredients
12 fresh habanero chiles — roughly chopped
1 ripe mango — peel, pit, mash
1 cup cheap yellow prepared mustard
1/4 cup brown sugar — packed
1/4 cup white vinegar
1 tablespoon prepared curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and freshly cracked black pepper — to taste

This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice. Funnel the sauce into an old pint liquor bottle.
Mix all the ingredients together and stand back. This will keep, covered and refrigerated, until the year 2018. Be careful, though: If it spills, it will eat a hole in your refrigerator. If you ever want to dispose of it, call the local toxic waste specialists.
WARNING: Hottest sauce in North America. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is serious. Stand up straight, sit right, and stop mumbling. Be careful not to rub your nose, eyes, or mouth while working with habaneros. You may actually want to wear rubber gloves while chopping and mixing — these babies are powerful.

Sriracha Hot Sauce Recipe

Fill a container half full with peeled garlic cloves. Fill the rest of the way with 2 (at least) habaneros and a mix of dried serrano and cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt and fill the container (to cover chile pods and garlic) with 5% strength white vinegar. Cider vinegar or wine vinegar will work but will give you a different flavour.

As the chile pods re-hydrate top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar dump the whole mess into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick it may be thinned with vinegar or water.

The resulting sauce is tangy, quite garlicky and very tasty. Mixed 50/50 with tomato sauce (American catsup) it makes a very nice seafood coctail sauce. Or ir can serve as a salsa on tortilla chips. It’s very versatile.

1/2 lb. (about 4) tomatillos*
2 tbsp. chopped onion
1 serrano chile pepper, seeded, chopped
1 garlic clove, crushed
1 tbsp. lime juice
1 tbsp. chopped fresh cilantro
1/4 tsp. salt

Peel brown husk from tomatillos; rinse. In medium saucepan, cook tomatillos in small amount of boiling water. Reduce heat to medium; cook 8 to 10 minutes or until soft. Drain. Place cooked tomatillos in blender container or food processor bowl with metal blade; process with on-off pulses just until smooth.**

Just before serving, in medium bowl combine tomatillos with remaining ingredients. Serve with tacos, grilled chicken or tortilla chips.

Makes 3/4 cup.

TIPS: *A 16 ounce can tomatillos, drained, can be substituted for fresh tomatillos. **After tomatillos are processed in blender, they can be refrigerated up to 1 day or frozen up to 3 months.

1 tbsp. vegetable oil
1 clove finely chopped garlic
2 jalapeno peppers, seeds removed
Salt & freshly ground pepper
1 sm. onion, finely chopped
10 green plum tomatoes or tomatillos or 5 med. green tomatoes
2 tbsp. chopped fresh cilantro

This is a spicy dip for tortilla chips or an appealing topping for burritos. Combine oil, onion and garlic in a small microwave safe casserole dish and microwave on high for 1 minute. In a blender or food processor, puree tomatoes, cilantro and jalapeno peppers. Stir puree into onion garlic mixture. Season to taste with salt and pepper.

1 1/4 oz. tomatoes, drained
1/4 c. yellow onion, chopped
1/2 garlic clove, chopped
1 1/2 tsp. wine vinegar
2 tsp. fresh lime juice
1/4 tsp. salt
1/4 tsp. sugar

Put all ingredients in blender and mix for 1 1/2 to 2 minutes. The longer you blend it the smoother it will be. Chill in covered container and serve with tortilla chips.
Makes 6 servings.

14 oz. can diced tomatoes
2 scallion with greens, chopped
1 tbsp. green chili peppers, chopped
1/2 tsp. salt
1 tsp. chili pepper
1 fresh tomato, diced
1 to 2 tbsp. hot sauce, if you like it hot

Combine all ingredients in saucepan. Bring to boil for 1 to 2 minutes. Simmer 5 minutes longer. Cool and refrigerate. Wonderful with tortilla chips!

Poached Chicken and Steamed Rice:
1 (31/2-pound) chicken, preferably organic
Water
21/2 cups rice, preferably jasmine
2 cloves garlic, peeled and smashed
2 sprigs cilantro
1 large cucumber, unpeeled and sliced

Ginger Cilantro Sauce:
1/2 cup Japanese soy sauce (Kikkoman brand preferred)
1/4 cup grated ginger root (about 3 fingers, peeled)
1/4 cup chicken broth from cooking the chicken
1/4 cup fresh-chopped cilantro
2 tablespoons sugar
1 tablespoon rice vinegar
1/4 teaspoon hot red pepper flakes or 1 seeded and minced fresh jalapeno pepper
White pepper, to taste

To make chicken and rice: Place a 31/2-pound chicken, breast side down, in a large pot. Cover with cold water, slowly bring to a boil, reduce heat and simmer, covered, about 11/2 hours or until tender. Allow chicken to cool in broth. Reserve broth for rice, soup and Ginger Cilantro Sauce.

To 21/2 cups rice in a large pot, add 5 cups broth from cooking chicken, garlic and cilantro. Cook, covered, 25 to 30 minutes until rice is tender.

While rice cooks, slice chicken and cucumber.

To make sauce: Combine soy sauce, ginger root, chicken broth, cilantro, sugar, vinegar and hot red pepper flakes or minced jalapeno in a nonreactive small bowl; set aside.

To serve: Pack hot rice into small, deep soup bowls. Turn out mound of rice onto a plate and lay slices of warm poached chicken over rice. At table, each person ladles Ginger Cilantro Sauce over his portion and takes a few slices of cucumbers. Chicken broth sprinkled with white pepper is served in small bowls to sip along with meal. Makes about 4 servings.

Per serving: 649 calories, 26 percent calories from fat, 19 grams total fat, 195 milligrams cholesterol, 5 grams saturated fat, 75 grams protein, 41 grams carbohydrates, 1 gram total fiber, 2806 milligrams sodium.

Adapted from Marlene Parrish of the Los Angeles Times Syndicate, a division of Tribune Media Services.

Serves 4

For pesto:
8 jalapeño chiles
2 cups fresh cilantro leaves
2 cloves garlic, chopped
2 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground pepper
For quesadillas:
3 ears corn, husked
12 (6-inch) flour tortillas
3 cups grated manchego cheese or a mixture of Monterey Jack and white cheddar
1 sweet onion (Walla Walla or Vidalia), sliced thinly into rounds
2 tablespoons finely chopped thyme leaves plus extra for garnish
Salt and freshly ground pepper
Olive oil
16 large shrimp, shelled and deveined

To prepare pesto: Heat grill to medium and roast jalapeños until charred all over. Place chiles in plastic bag, seal and let sit for 5 minutes. Remove chiles. Scrape off charred peel, remove stem and seeds and chop roughly.

Combine chiles, cilantro, garlic and pine nuts in a food processor or blender and whirl until smooth. With motor running, slowly pour in oil and blend until emulsified. Season to taste with salt and pepper. Scrape into a bowl and set aside.

For quesadillas: Remove kernels from corn by standing cobs on end in a large bowl and cutting downward with small, sharp knife. Discard cobs.

Place 8 tortillas on flat work surface. Divide cheese, onion, corn and thyme among tortillas and season with salt and pepper. Make 4 quesadillas by stacking the filled tortillas by twos and topping each stack with one of the remaining plain tortillas. Brush tops with oil.

Brush shrimp with olive oil and season with salt and pepper. Place on grill preheated to medium and cook just until pink and lightly charred, about 2 minutes a side. Remove and set aside.

Carefully place quesadillas, oiled side down, on grill and cook until golden brown on bottom, about 2 minutes. Carefully turn quesadillas with a large metal spatula. Close grill cover and continue cooking about 2 minutes more, until cheese has melted and tortillas are crisp.

Remove quesadillas from grill and cut into quarters for serving. Top each quarter with 1 tablespoon of pesto and a grilled shrimp. Garnish with thyme and serve immediately.

Mercury News

Fire Dancer Jalapeno Nuts Win 2005 Fiery Food Challenge
Publish Date : 10/13/2004 7:31:00 PM Source : Onlypunjab.com Team
Ford’s Gourmet Foods, Fire Dancer Jalapeno Nuts from the Master Distributors of Award Winning Wine Nuts and Bone Suckin’ Sauce.

Winner of the prestigious Golden Chile Award at the 2005 Fiery Food Challenge.

Ford’s Gourmet Foods was notified on October 1, 2004 that their new product, Fire Dancer Jalapeno Nuts has won 1st place in the Snack/Nut Division of the 2005 Fiery Food Challenge, held in Fort Worth, Texas.

The Fire Dancer Jalapeno Nuts were judged by a panel of food industry professionals, including chefs, restaurant owners, culinary instructors, food writers, food manufacturers not entered in the contest and other industry leaders and professionals. The Golden Chile Award is recognized as the most coveted honor in the industry. The Fire Dancer Jalapeno Nuts are an extra large jumbo peanut, naturally mixing the flavors of jalapeno and garlic.

Fire Dancer Jalapeno Nuts are all natural, gluten-free and a Goodness Grows In North Carolina product. The Fire Dancer Jalapeno Nuts debuted in July at the NASFT (National Association Specialty Food Trade) Fancy Foods Show in NYC to 50,000 people.

Fire Dancer Jalapeno Nuts are another #1 selling addition to our great tasting snack & gourmet product line. Ford’s are also the master distributors of award winning Wine Nuts and Bone Suckin’ Sauce.

MEET PEPPER MIKE
This sultan of spice grows the hottest chiles around Pepper Mike
By JOE STUMPE
Knight Ridder Newspapers

He’s the Houdini of heat, the sultan of spiciness, a caliph of culinary combustion with cast-iron taste buds.
He’s ”Pepper Mike” Simpson, and no, you probably don’t want to get into a chile-eating contest with him.
There was, for instance, the brawny fellow who challenged Simpson during a chili cook-off in a biker bar. Spitting out his first bite of habanero made him the laughingstock of the bar — and more than a little perturbed with Simpson.
”It was good I had friends there,” Simpson says.
Tough biker joints aren’t the usual settings for culinary showdowns, but chiles are a different type of food, their pain-is-pleasure quotient inspiring a machismo among aficionados.

Simpson, a 56-year-old Haysville, Kan., construction worker and veteran of chili and barbecue cook-offs, started growing chiles two decades ago out of curiosity.
Within a few years he had 80 varieties under cultivation, including many that make jalapeños seem bland by comparison. He scoured catalogs for chiles mostly grown in other countries and found Kansas’ summers well suited to raising them.

Today, he’s cut back a bit, to about two dozen varieties. Nevertheless, the chiles he’s raised this cool, wet summer present an astounding panoply of vibrant color, shape and heat. They include chocolate-colored Scotch bonnets, tiny round ”Birdeyes” and other chiles you won’t find on many supermarket shelves.

”Slicing and dicing” chiles, and then chewing them raw, is the way connoisseurs enjoy them — and prove their mettle. According to Simpson, chiles have subtle differences that inexperienced tasters aren’t likely to appreciate.
A Portugal, for instance, has a ‘’sweet hot” flavor, while the Birdeye ”goes bang in your mouth and then goes away,” and habaneros ”build in your mouth.”

”If you can handle the heat, you can tell the difference, especially between a green pepper and one that’s matured to yellow or red,” he said.
So what’s the hottest chile of them all? Simpson said it’s the Scotch bonnet or closely related habanero, though heat levels of individual chiles vary from plant to plant, day to day, according to how they were raised and when they were picked.

Simpson turns many of his chiles into an incendiary hot sauce (”Tabasco doesn’t compare”), a pepper vinegar and a pepper relish, which make spicing up any dish easy.
He used lots of chiles when he was on the chili cook-off circuit, but about seven years ago, he migrated to barbecue competitions.

His team, which consists of his two grown sons and two friends, is named, naturally, the Firebreathers.

|Pepper Mike’s chili|
½ med. white onion
½ med. red onion
½ red bell pepper
2 jalapeño peppers
2 hot Portugal peppers
2 habeneros (optional)
1 stalk celery, optional
1 lb. ground beef
1 lb. ground pork
About 7 T chili seasoning (see recipe below)
1 lb. sausage
2 cups canned crushed tomatoes
1½ cups spicy tomato juice
2/3 cup tomato juice
½ cup beef broth
1 can (16 oz.) dark red kidney beans
1 can (16 oz.) light red kidney beans
1 can (16 oz.) black beans

Steps: Chop the onions, peppers and celery, keeping them separate. In a skillet, brown the ground beef with the onions (and celery, if used), drain and put into a large pot. Brown pork with 1 tablespoon chili seasoning. Add the sausage to the pot and brown; add crushed tomato, bell pepper, tomato juices, beef broth, jalapeño and Portugal peppers and 4-6 T. chili seasoning. While this is heating, drain three cans of beans. Add beans to the chili just after it starts to simmer. While bringing the temperature back up, stir the chili carefully so as not to break down the beans. After about 20 minutes, taste and add chopped habenero to taste. Add more beef broth or tomato juice if mixture is too thick.

To make the chili seasoning: Combine 1½ tsp. ground black pepper, 1½ tsp. seasoned salt, 3 T. paprika, 5 T. chili powder, 1 ½ tsp. cayenne pepper, 1½ T. cumin, 1½ tsp. crushed red pepper and 1½ tsp. garlic powder.

Note: Mike Simpson prefers to use coarsely ground beef and pork in this chili. If you don’t add beans to the chili, leave out 1½ T. chili seasoning.

|Pepper relish|

Use this relish in chili, stews or anything you want to ”kick up a notch,” Mike Simpson says.
2 cups chopped chile peppers (Scotch bonnets, habaneros or other peppers)
2/3 cup white vinegar
½ teaspoon canning salt

Steps: Wash, stem and split chile peppers. Using a food processor, chop peppers until they are the consistency of pickle relish.

Combine peppers, vinegar and canning salt in a small saucepan and bring to a boil. There be enough vinegar to just cover the chopped peppers.

Ladle relish into jars and close with lids.

|Hot pepper sauce|

1 cup pepper relish (see recipe)
vinegar, as needed
garlic powder, optional

Steps: Pour relish and about ¼ cup vinegar into a blender. Blend until smooth, adding more vinegar until you get the consistency you want. Add garlic powder, if desired. Pour mixture into shaker bottles and refrigerate.

|Pepper vinegar|

Use this spicy vinegar like hot sauce.
assorted peppers
rice vinegar

Steps: Puncture several slits in each pepper and stuff into shaker bottles. You can split peppers that are too big to fit through the narrow mouth of the bottle. Fill bottles with vinegar and refrigerate.

The mixture will get hotter with age.

PEPPER MIKE’S PICKS

Handling chiles: Keep your hands away from your eyes while handling chiles. A minuscule amount of oil from them can be extremely painful if it gets into your eye. You may also want to use kitchen gloves if chopping a large number of chiles. Simpson says the oil from chiles can get under fingernails and prove irritating there as well.

Eating chiles: When tasting, place chile slices directly in your mouth, bypassing your lips, where the oil tends to linger. To cut the heat in your mouth, milk, cottage cheese and other dairy products are best because they contain lactic acid. Water and beer just spread the heat around, Simpson said.

Cooking with chiles: Simpson doesn’t like freezing chiles because it changes their texture. He prefers turning them into hot sauces or relishes. However you add them to a recipe, start with a small amount and taste, since ”you can’t take them out” once they’re in a dish.

Growing chiles: Simpson orders many of his exotic seeds from www.peppergal.com and other Internet sites. He says sandy, well-drained soil is best for growing chiles.