[ad_1]
[ad_2]
From Sriracha and chili garlic to pineapple habanero and green chili, these peppery sauces will add a ton of spice to your life. Want it? Go Here:
Red Chili Garlic Sauce (Sriracha)
INGREDIENTS:
12 ounces red jalapeño peppers (Fresnos), stemmed
5 garlic cloves
1 teaspoon salt
1/2 cup apple cider vinegar
2 tablespoons tomato paste
1/4 cup honey
STEPS:
1.) Place all ingredients in a food processor (or blender) and blend until smooth. Pour into provided bottles.
2.) Hot sauce will keep for about a month.
Toasted Chili Garlic
INGREDIENTS:
Forager’s Blend Chili Mix (provided with kit)
8 garlic cloves
1 small brown onion, unpeeled, stem on, cut in quarters
1 cup water
1 cup white vinegar
STEPS:
1.) Heat a cast-iron pan over high heat. Add garlic and onion and char, turning periodically to ensure even charring.
2.) Peel garlic and remove skin from onion and place in food processor or blender along with chili mix. Blend on high until pasty, streaming in liquid slowly until smooth.
3.) Hot sauce will keep for about a month.
Pineapple Habanero
INGREDIENTS:
1/2 small brown onion, unpeeled, stem on, cut in quarters
4 garlic cloves, unpeeled
1/2 cup pineapple, peeled and chopped
7 habanero peppers, stemmed
Grove Blend Dried Chili Mix (provided with kit)
1 cup distilled white vinegar
1/2 teaspoon salt
1 lime, zested and juiced
STEPS:
1.) Heat a cast-iron skillet over high heat. Add in onion pieces, garlic cloves and pineapple. Cook, turning periodically, until charred (about 10 minutes). Remove and set aside to cool. Once cool, peel skins off garlic and onion.
2.) Place onion, garlic, charred pineapple, habaneros and vinegar in a blender and blend until smooth. Season with salt.
3.) Place in a sauce pot and bring mixture to a boil. Cook for about 10 minutes to reduce slightly. Remove from heat, season with lime juice and zest. Pour into provided bottles and refrigerate until ready to use.
4.) Hot sauce will keep for about a month.
Green Chili Hot Sauce
INGREDIENTS:
6 ounces jalapeño peppers, rinsed thoroughly and trimmed
2 ounces serrano peppers, rinsed thoroughly and trimmed
1/2 cup onion, peeled and sliced
3 garlic cloves
1 teaspoon kosher salt
1/2 cup distilled white vinegar
1 cup water
STEPS:
1.) Puree trimmed peppers, onion, garlic and salt in a food processor until smooth. With motor running, stream in vinegar and water until incorporated.
2.) Set in refrigerator for a day or two to ‘age’ before straining (optional).
3.) Pour into bottles and age in refrigerator for at least 1 week.
4.) Hot sauce will keep for about a month.
For more amazing shows & recipes download the Tastemade App:
___
Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram:
More daily programming
Watch us behind the scenes at Snapchat: @tastemade