Homemade Chipotle Hot Sauce
This homemade hot sauce has a smokey heat with tons of flavor…and heat. You’ve been warned.
Tag: garden
Scotch Bonnet Salsa Canning Recipe
Who loves hot salsa? I love hot salsa! I’ve canned Ghost Chili Pepper Salsa and Trinidad Scorpion Pepper Salsa and now I want to share my Scotch Bonnet Salsa canning recipe. These are all a riff on my popular Chunky Tomato Salsa Canning Recipe because …
Hot Cherry Bomb Pepper Hot Sauce
Hot cherry peppers are among my favorite peppers. Every couple of years I grow at least 6 plants in my garden; we enjoy them grilled, I can a big batch of my pickled hot cherry peppers, and I make at least one jar of this super easy hot sauce with some of them.
I have a lot of fun playing around with homemade hot sauces and have posted recipes for a few of them over the years, including my most popular one, my Hungarian Pepper Hot Sauce that I make with the black Hungarian peppers that I grow.
The thing with making your own hot sauce is playing around with them to find the heat level that you want along with having great flavor so don’t be afraid to play with your own.
Hot Cherry Bomb Pepper Hot Sauce Recipe
Ingredients
Makes a little more than a 1/2 pint
- About 1 1/2 lbs. hot red cherry peppers (add less of these and more sweet for a milder hot sauce)
- 1/4 lb. sweet peppers – I used a mixture of the small sweet yellow and orange peppers that I grow
- 5 cloves of garlic, smashed
- 1 teaspoon kosher salt
- 3 cups white vinegar
Directions
- Place all ingredients in a saucepan and bring to a boil.
- Reduce heat to a healthy simmer and simmer, uncovered, for about an hour.
- As peppers start to soften during the cooking process, smash the peppers open and stir them around occasionally.
- Hot cherry peppers are thick-skinned so make sure they’re completely soft before removing from the heat
- Remove from heat and let cool (to speed up the cooling process, you can fill your sink with a few inches of cold water, toss in a dozen ice cubes, then set the pan inside the ice water).
- Once cool, use a ladle to transfer the peppers and liquid to a food processor (or blender) and puree for a few minutes until fully smooth and blended.
- Place a fine-mesh sieve over a glass or stainless bowl (this will stain plasticware) and pour the mixture in, straining and pushing the liquid through the sieve with a spatula or flat spoon.
- Pour the strained hot sauce into a glass bottle or jar and refrigerate until ready to use.
This is hot, hot, hot – definitely not for the timid and, as it is with making any hot sauce, tear-inducing as it cooks. But it’s got that wonderful hot cherry pepper flavor which we love.
I hope you’ll give this or one of my other hot sauces a try and remember – don’t be afraid to play with your food; feel free to change it up and make it your own.
Enjoy!
Shrimp with Fresh Scallion Sauce
This easy sauce made with fresh scallions is delicious on shrimp, steak, fish, scallops, lamb, pork…the possibilities are endless.
Homemade Hungarian Pepper Hot Sauce Recipe
What to make with a ton of hot peppers? Hot sauce, of course! This one gets its kick from black Hungarian peppers & orange jalapenos. Delicious!
Oven Roasted Eggplant with Balsamic Tomatoes
There’s just nothing more beautiful or delicious than eggplant and tomatoes picked fresh from your garden or selected at your local farmer’s market. But, if you’re anything like me, you grow (or purchase) too many and then you’re scrambling for something to make with them.
This is one of my favorite ways to enjoy eggplant and tomatoes; it’s a rustic dish made up of oven-roasted eggplant and then topped with diced tomatoes mixed with garlic, onion, olive oil, and balsamic vinegar. Finished off with some freshly grated parmesan and fresh basil, trust me when I tell you, this dish is addictive.
Oven Roasted Eggplant with Balsamic Tomatoes, Parmesan, and Basil
- 3 small eggplants, cut into 1/2 inch slices (about 12 slices)
- Olive oil
- Kosher salt
- Black Pepper
- 3 cloves garlic, minced
- 1/2 small white onion, minced
- 8 roma tomatoes, seeds removed, diced
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar (this reduces as it cooks but use 1/8 cup if preferred)
- 10-12 fresh basil leaves, cut into ribbons
Directions
- Preheat oven to 350°
Eggplant
- Place slices of eggplant in a single layer on a large baking sheet and brush liberally with olive oil
- Turn slices over and brush the other sides
- Sprinkle the tops of slices with 1/2 teaspoon each kosher salt and black pepper
- Roast eggplant for 30 minutes
- While eggplant is roasting, prepare tomatoes
- After 30 minutes, flip eggplant slices, increase oven temperature to 400°, and roast for 10 minutes, flip, and roast for 10 minutes more
Balsamic Tomatoes
- Place diced tomatoes, minced garlic, onion, olive oil, balsamic vinegar, and 1/2 teaspoon each kosher salt and black pepper into a large bowl and stir well
- Set aside until eggplant is ready
Prepare the casserole
- When eggplant is done roasting, remove from oven (don’t shut it off) and transfer slices of eggplant to a casserole dish, placing them in a single layer, overlapping the edges slightly
- Spoon tomato mixture evenly over eggplant, return dish to oven and roast for 20 minutes
- Sprinkle with parmesan and cook for 5 minutes more
- Remove from oven and let cool 10 minutes
- Sprinkle with sliced fresh basil and serve
This is a true comfort food dish; I could easily devour the entire pan if you let me. 🙂
This is an easy oven-roasted eggplant recipe if you just want to stop there; I love roasted eggplant just as it is and cook it like this often. The balsamic tomatoes and parmesan take this up a notch, with the basil adding a fresh finish to the entire dish.
What to make with eggplant and tomatoes? I’ve got you covered here with a simple, easy recipe made with pantry ingredients. If you want to add a little heat, don’t be afraid to add some crushed red pepper flakes to the balsamic tomato mixture.
Mangia and enjoy!
Pasta with Cherry Tomato and Basil Sauce
If you’ve got an abundance of cherry tomatoes, this quick & easy sauce is divine. Anchovies are optional but they add delicious umami & you really won’t taste them. Enjoy!