Tabasco Pepper
Species: Capsicum frutescens
Heat: 30,000 - 50,000 Scoville Units
Origin/Grown In: Mexico, USA.

Named after the Tabasco territory in Mexico, the Tabasco pepper has been the subject of various trademark litigations. The Tabasco pepper has been cultivated in Louisiana since 1848, where it is made into Edmund McIhenny's Tabasco Sauce.

Pimento
Species: Capsicum annuum
Heat: 0 Scoville Units
Origin/Grown In: Hungary, Spain

Best known as an olive stuffer, the pimiento is short, wide and almost heart-shaped. This mild pepper is also dried, ground and sold as domestic paprika in the United States.

Jalapeno
Species: Capsicum annuum
Heat: 3,000 - 5,000 Scoville Units
Origin/Grown In: Mexico, USA.

Plump, conical jalapeno pods are ubiquitous in the United States, commonly found in salsas, piled onto nachos and on sandwiches. Smoked-dried jalapenos are known as Chipotles.



De Arbol
Species: Capsicum annuum
Heat: 1,500 - 3,000 Scoville Units
Origin/Grown In: Jalisco, Nayarit & Mexico's central valley

De Arbol translates as "the tree" chile. Beautiful plants that resembles small trees with wide canopies. Red and pungent, the De Arbol chiles are commonly dried and used for seasoning.

A quick and easy salsa for those who don't like it HOT!

Yields: 3 cups
Heat Factor: Medium

Ingredients:

• 12 jalapenos
  
• 1 pound tomatillos, husked
  
• 1/2 white onion
  
• 1/2 cup cilantro
  
• juice of 1 lime
  
• sea salt
  

Prepare grill to medium-high. Place the jalapenos and tomatillos on the grill, and cook, turning once or twice, until softened and slightly charred in spots. In a blender, combine jalapenos and tomatillos with remaining ingredients, and puree. Can be thinned by adding water a spoonful at a time. Season with salt. Serve with tortilla chips or spoon onto your favorite meat dish.

This relish can be served as an appetizer with chips or spooned on beef and pork dishes.

Yields: 1-1/2 cups
Heat Factor: Hot

Ingredients:

• 1 pound ripe tomatoes
  
• 1/2 green bell pepper
  
• 1/2 cucumber, peeled and seeded
  
• salt to taste
  
• 1/2 medium yellow onion, grated and drained
  
• 2 garlic cloves, minced
  
• 1 tsp. fresh mint, chopped (optional)
  
• large pinch of chopped fresh thyme (optional)
  
• 1/2 tsp. sweet paprika
  
• 1/4 tsp. cayenne
  
• large pinch of hot red pepper flakes
  
• 1 Tbsp. extra-virgin olive oil
  
• 2 tsp. red wine vinegar, plus extra
  
• freshly ground pepper
  
• whole flat-leaf parsley leaves
  

Heat a cast-iron frying pan over medium heat for 5 minutes. Place the tomatoes and green pepper in the frying pan, turning occasionally, until lightly blackened and blistered, about 10 minutes. Place the pepper in a plastic bag, and steam for 10 minutes. Peel, seed and chop the tomatoes. Place them on paper towels, and let drain for 15 minutes. Peel, seed and chop the pepper.

Coarsely grate the cucumber, and place in a sieve. Salt lightly and let sit for 10 minutes. In a bowl, combine all of the ingredients except the whole parsley leaves. Place on a work surface and chop until the mixture forms a relish-like texture or pulse a few times in a food processor. Season with extra salt and pepper and add more vinegar if desired. Garnish with parsley and serve.

A great salsa for a snack or to compliment your next Mexican dinner.

Yields: 1-1/2 cups
Heat Factor: Hot

Ingredients:

• 2 Tbsp. olive oil
  
• 1 Tbsp. red wine vinegar
  
• 1/3 cup water
  
• 4 fresh aji chiles, seeds and stems removed, minced (or substitute 2 jalapenos or 2 habaneros)
  
• 2 garlic cloves, minced
  
• 1/2 cup onion, minced
  
• 1/2 cup cilantro, minced
  
• 1 tsp. oregano, minced
  
• salt to taste
  

Combine the olive oil, vinegar and water in a bowl and beat with a whisk. Add the remaining ingredients, mix well. Let stand for 2 hours to blend the flavors. Can be refrigerated for up to 1 week in a sealed container.

HOT SAUCE COLLECTION




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This is a great salsa recipe filled with tropical fruit flavor with just the right amount of heat. Try is on lettuce for a side salad.

Yields: 2 cups
Heat Factor: Medium

Dice all the fruits and vegetables into 1/4 inch cubes.


Ingredients:

• 2 Tbsp. vegetable oil
  
• 2 Tbsp. yellow bell pepper, diced
  
• 2 Tbsp. red bell pepper, diced
  
• 2 tsp. onion, diced
  
• 2 Tbsp. mango, diced
  
• 2 Tbsp. papaya, diced
  
• 2 Tbsp. cayenne
  
• 4 tsp. red wine vinegar
  
• 2 Tbsp. honey
  
• 2 Tbsp. fresh mint, chopped
  
• salt and freshly ground pepper
  

In a saute pan over medium heat, warm the oil and lightly sweat the bell peppers and onion. Remove from heat. When cool, add mango, papaya, cayenne, vinegar, honey and mint. Stir to combine well. Season with salt and pepper. Set aside in the refrigerator until ready to use.

This sweet and spicy sauce is great on sandwiches.

Yields: 3 cups
Heat Factor: Mild

Ingredients:

• 1 cup mayonnaise
  
• 1/2 cup corn oil
  
• 1/2 cup honey
  
• 1/2 cup yellow mustard
  
• 1/2 cup Dijon mustard
  
• 2 Tbsp. cider vinegar
  
• 1/2 tsp. onion salt
  
• 1/2 tsp. chipotle powder
  
• 1/4 tsp. dry mustard
  

Place mayonnaise in a blender or food processor and mix on medium speed. With the motor running, add the oil slowly until emulsified. Add all the other ingredients and mix until smooth.

Yields: 3/4 cup
Heat Factor: Medium

Ingredients:

• 4 medium tomatillos, husked, rinsed, chopped and divided
  
• 2 large garlic cloves, chopped
  
• 1 large jalapeno, stemmed and chopped
  
• 1/2 cup cilantro, chopped
  
• 2 tsp. lime juice
  
• 1/4 cup scallion, chopped, green part only
  
• 1/8 tsp. freshly ground green peppercorns
  
• salt
  

Reserved 1/2 cup of chopped tomatillo. In the bowl of a food processor fitted with a steel blade, combine remaining tomatillos, garlic, jalapeno, cilantro and a pinch of salt. Process until combined, adding water by the teaspoon if needed to thin consistency. Spoon into a bowl and stir in lime juice, scallion and reserved tomatillos. Season with salt and ground green peppercorns.

This recipe requires advance preparation. Requires fresh Tabasco peppers (if you grow your own, you're good) or dried ones, re-hydrated. You can also substitute fresh small chiles, such as pequins.

Yields: 2 cups
Heat Factor: Hot


Ingredients:

• 1 pound fresh red Tabasco chiles, chopped
  
• 2 cups distilled white vinegar
  
• 2 tsp. salt
  

Combine the chiles and the vinegar in a saucepan over medium-low heat. Stir in the salt and simmer for 5 minutes. Remove from heat, cool and place ina blender. Puree until smooth, strain and place in a glass jar. Allow to steep for 2 weeks in the refrigerator.

Strain the sauce again, and adjust the consistency by adding more vinegar if necessary. The sauce keeps indefinitely in the refrigerator.

Loaded with a citrus taste and Vitamin C.

Yields: 2 cups
Heat Factor: Hot

Ingredients:

• 2 medium red onions, minced
  
• 4 plum tomatoes, minced
  
• 1 habanero, seeded and minced
  
• juice of 1 lime
  
• juice of 2 oranges
  
• salt and freshly ground pepper
  

In a bowl combine all ingredients and stir well. Cover and let sit at room temperature for 1 hour. Serve immediately or refrigerate.

Yields: 2-1/2 cups
Heat Factor: Hot

Ingredients:

• 2 tsp. orange juice
  
• 2 Tbsp. honey
  
• 1 to 2 habaneros, stemmed, seeded and diced
  
• 2 large pink grapefruits
  
• 1 ripe avocado, diced
  
• 1/2 cup dried cherries
  
• 1/3 cup unsalted cashews
  

In a small bowl, whisk together orange juice, honey and habanero. Set aside. Supreme the grapefruit, by cutting away all skin and pith and separating segments from interior membranes. Chop the segments and place in a large bowl. Mix in the avocado, cherries and cashews. Pour in the orange juice mixture and toss. Serve immediately.

Also good with fish, shrimp and pork.

Yields: 2 cups
Heat Factor: Medium

Ingredients:

• 1-1/2 cups papaya, cubed
  
• 1/2 cup red bell pepper, chopped
  
• 2 Tbsp. cilantro, chopped
  
• 1 Tbsp. lime juice
  
• 1 Tbsp. honey
  
• 1/4 tsp. red pepper flakes
  

In a bowl combine all ingredients and stir well. Serve with chips or pour over your favorite meat.

Chipotles, are smoked-dried jalapenos, and that's what gives this salsa its great flavor.

Yields: 10 to 12 servings
Heat Factor: Medium

Ingredients:

• 2 cups water
  
• 2 cups red wine vinegar
  
• 6 dried chipostle chiles, stems and seeds removed
  
• salt to taste
  
• 1 cup packed dark or light brown sugar
  
• 1/3 cup olive oil
  
• 2 medium onions, chopped
  
• 4 garlic cloves, chopped
  
• 1/2 tsp. salt
  
• 1/4 tsp. dried thyme
  
• 1/4 tsp. dried oregano
  
• 1 bay leaf
  
• 2 cups sour cream
  
• 1 cup mayonnaise
  
• 1 Tbsp. fresh lemon juice
  
• 1 (1 pound) bag carrots, quartered lengthwise, cut into 3" sticks
  

Place the water, vinegar, chiles, brown sugar and salt into a saucepan. Bring to a boil, then reduce the heat to low and cook until the chiles rehydrate and the peel is easily loosened, about 20 minutes. Remove the chiles and peel of the skin. Puree in a blender with 2 tablespoons of the re-hydrating solution, then reserve.

In another saucepan, combine the olive oil, onions, garlic, salt, thyme, oregano, and bay leaf and cook over medium heat, stirring well, for 5 minutes. Drain off excess oil and remove the bay leaf.

In a bowl, mix together the pureed chiles, onion mixture, sour cream, mayonnaise, and lemon juice. Serve with the carrots, or fresh vegetables of your choice.

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Yields: 3 cups
Heat Factor: Hot

Ingredients:

• Salt
  
• 2 scotch bonnet chiles
  
• 6 banana peppers
  
• 1 red bell pepper, chopped
  
• 1 jalapeno
  
• 1 cup orange juice
  
• 6 Golden Delicious apples, peeled and grated
  
• 2 Tbsp. ginger
  
• 2 Tbsp. garlic, chopped
  
• 1/4 cup brown sugar
  

I a large stockpot, boil about 8 cups of salted water, and blanch the scotch bonnets, banana peppers, bell pepper and jalapeno for 1 minute. Remove and let cool for ease of handling. Stem, seed and chop all peppers.

In a saucepan, combine all remaining ingredients and bring to a boil. Cook for 5 minutes. It should thicken to a jelly-like consistency. Remove from heat and stir in the chopped peppers. Let cool completely. Season with salt to taste.

Yields: 2-1/2 cups
Heat Factor: Medium to hot

Ingredients:

• 4 plum tomatoes
  
• 4 tsps. extra-virgin olive oil, divided
  
• 2 tsps. rocoto chile paste
  
• 2 large nectarines, pitted & diced
  
• 2 tsps. minced fresh tarragon
  
• 2 tsps. minced flat-leafed parsley
  

Preheat over to 375°. Halve the tomatoes lenghtwise. Use about 1 tsp. of the olive oil to grease baking dish, and place the tomatoes in the dish, cut-side up. Drizzle with another 2 tsps. of the olive oil, season with salt and place in oven. Roast for 15 minutes and reduce the oven temperature to 300°. Roast for an additional 1-1/2 hours and remove from the oven. Allow to cool completely.

In mixing bowl, combine the chile paste with the remaining tsp. of olive oil and the sherry vinegar. Roughly chop the roasted tomatoes, and add to the bowl. Fold in the nectarines and gently toss to combine. Sprinkle in the tarragon and parsley. Taste and add more salt and sherry vinegar, if necessary.

Note: You will need to start the day before serving.

Yields: 1 quart
Heat Factor: Medium to hot

Ingredients:

• 1/3 habanero chile, stemmed, seeded and finely minced
  
• 2 large garlic cloves
  
• 1/4 cup cilantro leaves and stems
  
• 1 tsp. cumin
  
• 2 Tbsp. freshly squeezed lime juice
  
• 1 Tbsp. rice vinegar
  
• 1 Tbsp. honey
  
• 2 tsp. salt
  
• 1/2 tsp. freshly ground white pepper
  
• 1 small red bell pepper, seeded and diced
  
• 1 small yellow bell pepper, seeded and diced
  
• 1 small orange bell pepper, seeded and diced
  
• 1 Anaheim chile, seeded and diced
  
• 1 poblano chile, seeded and diced
  
• 1 medium white onion, diced
  
• 3 jalapenos, seeded and diced
  
• 4 small tomatoes, seeded and diced
  
• 1 (8 ounce) can tomato sauce
  

In a blender, combine the habanero, garlic, cilantro, cumin, lime juice, vinegar, honey, salt and white pepper and puree. Place in a mixing bowl and add all the remaining ingredients. Stir to combine, cover with plastic wrap and place in refrigerator overnight. Drain off excess liquid from the top, check the seasonings for heat, salt level and sweetness and adjust accordingly.

This is a general suggestion on making your own hot sauce. All ingredients can be changed by you. Add more of this, less of that, etc. The possibilities are endless. I think it's more fun to experiment anyway. Same is true with making your own salsa. I've added the basics to how I start below. Now get creative!


Basic Hot Sauce

The first 2 ingredients are pretty much necessary, as it keeps the germs out and preserves it without harmful chemicals! Preferred containers are pint or quart mason jars, but you can use any jar with a tight fitting lid.

Brine Ingredients:

• 1 cup vinegar (wine, sherry, apple, white your choice)
  
• 2-5 Tbsps. Rock salt
  
• Chiles (a lot) again your choice - you can mix different varieties or use one type, sliced (may be seeded)
  

Mix the vinegar and salt together and add to jar. Add sliced chiles, close lid tightly and shake lightly to mix. Place in a cool, dark area for a minimum of 6 to 8 weeks, longer will not matter. Remember to mark your calendar!

After the grueling wait is over, pour contents of jar into a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 5 to 10 minutes. You may want to open a window, the fumes can be strong! Remove from heat and let cool.

Now comes the creative part where you can add whatever additional ingredients you want to add flavor. Just stir the ingredients together for pouring onto food or adding to soups, etc., or put in a blender for a finer textured sauce.

You can add all or any combination of the following:

• Tomatoes
  
• Fruit (nectarines, pineapple, plums, mango, papaya, grapes, citrus, etc.)
  
• Carrots, celery, onions
  
• More peppers, hot or mild
  
• Cilantro, parsley or other herbs
  
• Tomato sauce/paste, catsup, mustard
  
• Lemon or lime juice
  
• Get the drift?
  

Once you've made your award winning sauce, bottle it up into clean, empty sauce bottles or whatever you have available and refrigerate. It will keep for a very long time. I still have some I made 3 years ago and it's still as good as the day I made it!

I like adding the nectarines to my salsas, it give it just a touch of sweetness to somewhat offset the high heat.

Yields: 2 cups
Heat Factor: Very hot


Ingredients:

• 2 medium tomatoes, quartered
  
• 1 lime, halved
  
• 1 small white onion, quartered
  
• 1 large nectarine, pitted & quartered
  
• 2 Tbsp. cilantro
  
• 2 tsps. parsley
  
• 5-6 habanero peppers, sliced (may be seeded)
  
• 2 scotch bonnet peppers, sliced (may be seeded)
  
• 2 red mushroom peppers, sliced (may be seeded)
  

Toss all ingredients into a blender, except the lime. Squeeze the lime to add just the juice. Puree until well chopped and blended. Pour into serving bowls and grab a bag of chips. It's also great on meats.

One of my other favorite uses is to pour it over black beans and white rice. Mmmmm!

You can use whatever peppers you want with this recipe. I always have several varieties available, as with about 50 different plants, I pick a lot of peppers. I add several varieties to see just how hot I can get it!

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