Restaurant Style Hot Sauce

I was digging around in some old folders on my shelves and I happened on a folder of old recipes from my days at Pour Arthur’s. Pour Arthur’s was the kind of place that made you realize restaurant work is for young men and women. It was the last restaurant that I ever worked at. Oh the stories I could tell…. maybe later.


Well any way there were about 10 recipe cards and 15 letter size pages with recipes on them. It was like going back in time. I found one particular recipe that came in handy this week end. My recipe for Hot Sauce. No not Salsa, Hot Sauce, what’s the difference? Well for one thing like all sauces my hot sauce is cooked. Salsas are traditionally a raw affair, just chopped up and mixed together. I had a killer salsa recipe but I lost both the hard copy and the one that was in my brain. Oh well, so it goes.

Lets get going on my version of Restaurant Style Hot Sauce. You will need. (Oh by the way this made 18 pints, I also canned them.)

4 28 oz Cans Crushed Tomatoes
2 28 oz Cans of Water
2 46 oz Cans Tomato Juice
2 Bunches of Green Onions Sliced thin
2 Med to Large Onions Diced Fine
9 Fresh Jalapeno Peppers Diced Fine
3/4 Cup Crushed Red Peppers
1/8 Cup Tabasco Sauce
1 Cup Vinegar
3 Tbls Veg Oil
2 tsp Salt
1 Tbls Black Pepper
2 Tbls Granulated Garlic (NOT GARLIC SALT)
1 tsp Ground Cumin

Heat the oil in the bottom of a very large pot.

Dice up the veggies and throw them in the very large pot with the hot oil.

Let these cook till translucent and a little brown around the edges. There are a lot of veggies so it will take a while.

Once that is done, add the rest of the ingredients and bring to a nice hot simmer let this cook for about 20 minutes stirring to make sure it doesn’t stick to the bottom and burn.


Then can it. Be sure to read and follow the recomended canning procedures. I recomend the Ball Blue Book of canning or see links below.

The cooking took only about a half hour but the canning took another two to three hours. Mainly due to the fact that I could only boil six cans at a time and I ended up with 18 pint jars of Hot Sauce.


Try these sites for canning info:
National Center for Home Food Preservation
Step-by-Step FreshPreserving™ of High-Acid Foods
University of Florida IFAS Extension.


5 Responses to “Restaurant Style Hot Sauce”

  1. […] last weeks post I used several fresh jalapenos in my Hot Sauce recipe. When you are using fresh jalapenos it is a good idea to remove the seeds and the fleshy […]

  2. tarif says:

    thanks..…delicious..iam going to prepare it soon..

  3. Chef Benwa says:

    I hope you like it. I love it. Glad to see Turkey represented

  4. […] year I added to the previous recipe (you can see it here Restaurant Style Hot Sauce) I added a lot more chilies. In fact I added 6 different chilies. I used Poblano, Cubanella, […]

  5. […] I put up some more of my “Restaurant Style” Hot  Sauce. You can see my privous posts here and […]

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