[canadmos]

Anyone ever make their own or have a simple recipe?

I have a plethora of jalapenos left and have already pickled a huge jar of them, so it'd be cool to do something else with them.

I also have these tiny little red peppers, which were I think are tobasco peppers?

 

[Nick]

just make escabeche?

 

[Nick]

TOTALLY overlooked you already having a ton of pickled jalapenos, but my vote is for moar anyways.

 

[canadmos]

Yeah we are still working on finishing the jalapenos that we pickled last year

I once purchased a jar of carrots and jalapenos.......did not enjoy I'm not a huge fan of carrots, unless they are straight up raw.

 

[canadmos]

Creamy Jalapeno Sauce

This creamy jalapeno sauce recipe uses no dairy or avocado, yet it is super creamy and wonderfully spicy. It's an emulsification of jalapenos and oil and you'll find it used widely in Tex-Mex cuisine. It is definitely one of my favorites, and incredibly easy to make.

www.chilipeppermadness.com

This won't last and not sure what the obsession is with cheese sticks , but I had something like this drizzled on enchiladas years ago, I wish I had the recipe, it was so good. But perhaps I remember incorrectly and they had made it with poblanos?

Creamy Cilantro Jalapeño Sauce – The Comfort of Cooking

www.thecomfortofcooking.com

 

[Jm_]

Bear spray

 

[jonKranked]

i've definitely made my own hot sauce before.

first recommendation: use nitrile gloves.

beyond that, peppers, garlic, onions, vinegar. lots of recipes can be found online. boil it up, food process to your desired consistency, bottle/jar.

 

[boogenman]

I made Tabasco a few years ago. It turned out really good but it takes a long time and there are a lot of steps.

 

[eric strt6]

just made myself a batch of Habanero Salsa

 

[jdcamb]

Anyone ever make their own or have a simple recipe?

I have a plethora of jalapenos left and have already pickled a huge jar of them, so it'd be cool to do something else with them.

I also have these tiny little red peppers, which were I think are tobasco peppers?

½ pound ground beef 80/2
1 ¼ cups water, plus more as needed
1 tablespoon white vinegar
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground cumin
¼ teaspoon ground thyme
¼ teaspoon ground cinnamon

1. Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
   
   
2. Transfer cooked beef to a blender and process until finely minced. chop with spatula works to.
   
   
3. Return minced, cooked beef to the skillet. Add 1 1/4 cups water, vinegar (a tbs), paprika, black pepper, chili powder, cayenne pepper, salt, allspice, cloves, cumin, thyme, and cinnamon. Bring to a simmer over medium heat, then cook for at least 30 minutes, adding water as needed to keep the mixture moist and gravy-like. Take it easy on the cloves and allspice. Trust me on this. Goes good with spaghetti.

 

[eric strt6]

Whipped this up tonight. Split and roasted a bunch of Tomatillos and garlic cloves in the broiler, chopped up red onion, cilantro, 4 large diced Habaneros, dash of salt, coriander, cumin, raw sugar, lime juice, red wine vinegar and blended in the food processor. Really hot and tasty