This was the 2nd tutorial exploring the Craft in Style Box Subscription Box for June of 2019. Craft in Style is our monthly subscription full of cool projects and endless craft supplies delivered to your door each month. You can find the first part, How to Sterilize Hot Sauce Jars here.
Summer is here and it’s time to get spicy! You know I love a good barbeque and this hot sauce is the perfect addition! It’s great with so many different dishes. It’s remarkably simple and fun to make and it’s delicious when it’s homemade.
This Traditional Red Hot Sauce would make a lovely gift and is the perfect accessory for any barbeque, taco night, or pizza party. I was inspired by my friends over at Bravado Spice with their delicious Crimson Sauce that you can check out here. So let’s get to making it!
First, when making hot sauce you could use fresh spices, dried, spices, or powdered spices. Fresh is the best – but only practical when you personally go to the grocery store to pick up the ingredients and then make the sauce within a few days of your purchase.
You could make them with dried whole peppers instead. With this method, remove the seeds and insides of the dried peppers with a knife. You can remove them after they are rehydrated, or while they are still dry. Next, in a large pan, heat the peppers dry over medium-high heat for about 1-2 minutes turning them over half way. Set peppers into a bowl and pour boiling water over them. Use only enough water to cover the peppers. Cover and allow to sit 15-30 minutes, depending on the thickness of your peppers. Remove the peppers from the water to use!
Working with powdered spices is great because you don’t need a blender or food processor. You don’t need a mortar and pestle. It’s practical in a home kitchen or even with a microwave or hot plate. It’s just more versatile and it’s still totally delicious! The only quirk that you may want to work through is the gritty texture of the powdered spices. It will also require A LOT more water than using fresh or even rehydrading whole.
The dried spices will soak up so much water so be prepared to add more and more as you go.
The way to get started is to add all of your ingredients into a microwave safe bowl or a pan on the stove. If you are using a stove, heat on medium heat and stir occasionally for 30 minutes or longer. In a microwave safe bowl, heat the mix like you would heat soup. Cover it and heat for around 1 minute. Take it out of the microwave, allow to cool, stir everything and start the process again. You will want to heat your mix 10-15 times.
Heating the powdered spices longer will help them break down and remove the gritty texture. To further remove the gritty texture, you can optionally strain the hot sauce through cheese cloth to remove the largest spice particles. This will not affect the flavor.
Using powdered spices will also make a more liquid hot sauce. If you like the thick and dense hot sauces, you may want to focus on fresh spices. Just be sure to add enough liquids that your refrigerated hot sauce can easily pour.
As far as heat versus flavor. I’m not a fan of the super spicy. I made this sauce fairly mild. In this mix, chipotle and ancho are more mild and flavorful. Arbol is what gives it heat and kick. If you want a spicier sauce add more Arbol!
Once your hot sauce is finished cooking and you’ve tasted it to ensure you like the flavor, you will want to bottle it. Be sure to use a sterilized bottle. You can learn how to sterilize hot sauce bottles here. And you will also want to bottle the hot sauce while it is hot and the bottle is hot too. Store the hot sauce in the fridge for several months!
Traditional Ruby Red Hot Sauce Recipe
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- 1 teaspoon Ancho Chile Powder
- 1/4 teaspoon Arbol Chile Powder
- 1/4 teaspoon Chipotle Chile Powder
- 1/4 teaspoon Poblano Chile Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 4 ounces White Vinegar
- 8 ounces Water or more to keep it moist
- Add all the spices to a small saucepan. Heat on medium heat.
- Stir regularly and add plenty of water through cooking time to keep the spice mix liquid.
- Cook for 30+ minutes until the powdered spices begin to break down and the liquid is a bold red.
- Optional: Strain the sauce through a cheese cloth. Then use a funnel to slowly strain the sauce into a sterilized hot sauce bottle.
- Be sure that the hot sauce is added hot to a hot sterilized bottle.
- Store in the fridge for up to several months.
If you need to make this hot sauce for yourself, don’t miss all of the tutorials! And if you want crafts like these delivered to your door every single month, check out the Craft in Style Subscription Box!
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