Hot Sauce 2011

I made a double batch of restaurant style hot sauce yesterday. By “Restaurant Style” I mean a cooked hot sauce like they serve at my favorite Tex-Mex restaurant the Beltline Bar in Grand Rapids.

I was never that into “Salsa”. They make a “Salsa” at the Beltline Bar but they call it the “mild” sauce. It’s made in the traditional Salsa way.  Fresh ground chilies, onions, tomatoes, etc…

Like I said, I was never a big fan. At best I would mix the mild “Salsa” with the regular hot sauce for a little change of pace.

This 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, Anaheim, Banana, Jalapeno and canned roasted green chilies.

I call it my Six Chili Hot Sauce.

The recipe is essentially the same except for the extra chilies:
(Oh, and I used 1 #10 can of tomatoes. It was easier to open a lot cheaper)

1 #10 Can Crushed Tomatoes
2 #10 Can of Water
2 46 oz Cans Tomato Juice
2 Bunches of Green Onions Sliced thin
2 Med to Large Onions Diced Fine
9 Fresh Fresh Jalapeno Peppers Diced Fine
2 Lrg Fresh Cubanella Chilies Diced Fine
3 Med Fresh Pablano Chilies Diced Fine
4 Med Anaheim Chilies Diced Fine
5 Med Banana or Hungarian Yellow Chilies Diced Fine
1 1lb 10 oz Can Fire Roasted Diced Green Chilies
3/4 Cup Crushed Red Peppers
1/2 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, very large pot with the hot oil. How large? Mine is 12 qt and it just barely fit. If you must, use two smaller pots. I plan on buying a 20 qt for the next time.

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 recommended canning procedures. I recommend the Ball Blue Book of Canning or see links below.

This time I made a double batch, I ended up with over 40 pint jars of some killer hot sauce.

National Center for Home Food Preservation
Step-by-Step FreshPreserving™ of High-Acid Foods (this the online version of The Ball Blue Book of Canning)
University of Florida IFAS Extension

Put Up and Ready to Go!!


2 Responses to “Hot Sauce 2011”

  1. Vicky F says:

    Wow, Chef
    You sure got ambitious!That sauce ought to last at least a couple of weeks, huh?

  2. […] A couple of weekends ago I put up some more of my “Restaurant Style” Hot  Sauce. You can see my previous posts here and here. […]

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