This is from the Grow and Make Home Hot Sauce Making Kit Instructions and Recipes
By Contributing Editor Will Johnston
Making hot sauce is both an art and a science. If you focus on the science you will miss out on the art, but if you don’t include some science, you could put yourself and risk and waste a lot of time experimenting. We recommend embracing both fully.
WHAT YOU’LL NEED OR SHOULD HAVE: • dried guajillo, chipotle and arbol peppers • cayenne powder, ancho powder, chile new mexico powder, curry powder • 3 (6 for Deluxe) 5 oz glass bottles for packaging your hot sauce • bottle labels • small funnel • apple cider and white vinegar • brown sugar • sterilizing solution • gloves
WHAT YOU SHOULD KNOW BEFORE GETTING STARTED:
It is important to first sterilize the glass bottles before using to ensure your hot sauce remains free of bacteria growth. Be sure to wash your hands thoroughly after handling the peppers or wear the included gloves to prevent the oils from getting on your hands. Growandmake.com takes no responsibility for outcomes.
Grow and Make LLC takes
no responsibility for outcomes.
Experiment with a variety of ingredient combinations to suit your preference.
INGREDIENT FLAVOR PROFILES:
GUAJILLO PEPPER is a variety of chili pepper with only
a small amount of heat and an earthy, mild fruity fl avor.
ARBOL PEPPER has a lot of heat and would be used for
CHIPOTLE PEPPER is medium heat pepper which adds a
rich, smoky fl avor to the sauces.
CAYENNE POWDER is a very spicy pepper powder with a
neutral fl avor which adds spiciness to the sauces.
ANCHO POWDER is a medium heat pepper powder
which adds a sweet, slightly smoky fl avor to the sauces.
NEW MEXICO CHILI POWDER is a mild pepper powder
which adds a rich, savory fl avor to the sauces.
CURRY POWDER is a mild blend of spices which adds a
deep complexity of fl avor to the sauces.
BROWN SUGAR adds sweetness with a hint of molasses
to the flavor of the sauces.
Preparing the Peppers
Use the provided gloves to protect your hands when handling hot peppers. Remember that if you touch the chilies (even after washing your hands) they can still carry a spicy residue which can irritate eyes, sensitive skin and pets.
Remove the stems from the dried peppers. You can leave the seeds in if you choose, but keep in mind they will add more heat to your sauce. Place the peppers in a bowl and cover with boiling water. Let sit for 15 – 30 minutes to rehydrate. The water they have been soaking in will have some flavor and spice at this point. Scoop the peppers out using a slotted spoon and add the rest of the ingredients from your recipe to a food processor. Set the water aside and keep for later in case you need to add more liquid to your sauce but do not wish to add more vinegar.
Adding fresh ingredients can add a lot of depth to your hot sauce. If choosing a recipe that calls for fresh ingredients, make sure to wash all fresh vegetables, fruit and herbs thoroughly. You can blend them into your sauce without cooking them first, but it is critical that you pasteurize the sauce by boiling before bottling if you want your sauce to last for a length of time. Boil blended sauce for 2 minutes while stirring to prevent scorching on the bottom, and let rest for 20 min before bottling
HOT SAUCE YIELD: 3 bottles
• Add about ½ – 1 cup of boiling water and continue to blend. Let rest for a few minutes to absorb the hot water. Add a com- bination of fresh or canned tomato, onion, garlic, cilantro and/ or puréed carrot and blend. Typically you’ll want to use 2-3 tbs of diced onion, 1 tsp of garlic per bottle and 1-2 tbs of tomato sauce. Add to the mix and blend in the food processor. • Before adding the other powders, it is best to taste them to get a sense of the flavor and amount of heat each provides. Add the powders a small bit at a time, tasting as you go. Adjust ingredi- ent ratios to suit your preference. To make a hotter sauce, add more pepper. Create a sweeter heat by adding more brown sugar. Add salt to taste. • Adding some acidity with vinegar, lemon, or lime helps to preserve the sauce and bring the ingredients together and enhances the flavor. We recommend 20-30% vinegar or lemon/ lime juice. • Bring sauce to a boil (120°C/248 °F) and then let rest for 20 minutes before bottling. Use included funnel to pour into glass bottles, cap and let rest for 12 hours. Age 2 weeks
USE WITHIN THREE MONTHS AND KEEP REFRIGERATED
These are great recipes to get you started. You’ll need to experiment with the amount of ingredients you add, to create your own signature blends. Reference the general ‘Making Hot Sauce’ directions for the recipes below. You will need to add water to your sauce to balance and dilute. Remember to add fresh garlic, tomato, cilantro and or onion to your sauces if you’re inspired.
Sweet Heat Dried guajillo pepper, chili new mexico powder, ancho powder, curry powder, apple cider vinegar, onion, brown sugar, salt to taste
Louisiana Style Dried arbol peppers, cayenne powder, white vinegar, salt to taste.
Caribbean Sauce Dried guajillo pepper, cayenne powder, chipotle powder, curry powder, white or apple cider vinegar, brown sugar. Add mango, papaya, ginger or pineapple, salt to taste.
Chipotle Sauce Dried chipotle peppers, ancho powder, garlic powder, lemon juice, white or apple cider vinegar, brown sugar, salt to taste.
Garlic SauceDried arbol peppers, ancho powder, 5 garlic cloves, garlic powder, lime juice, apple cider vinegar, add salt to taste.
Garden Sauce Dried guajillo peppers, tomatoes, onion, garlic, lemon juice, white or apple cider vinegar, salt to taste.