The Texas BBQ Forum

Made some Chile Àrbol hot sauce this weekend. We haven’t made it in quite a few years but decided to make a batch and bottle them up as Christmas gifts to some of our friends who like spicy foods. This recipe includes garlic, dried chilies that needed to be deseeded, toasted sesame and pumpkin seeds, apple cider vinegar and some other spices. All of it is blended/puréed and then strained through a cheese cloth.The pulp is tossed in the trash and all you’re left with is this spicy, liquid gold. It’s a pain in the tail to make so we usually end up making a large batch (42oz). It lasts indefinitely in the fridge and tastes awesome on anything you like to drizzle hot sauce over. There’s nothing like it in the store.


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Too much Labor for dis ol Man, however, I sure wish I was one of those lucky friends

Quite the labor of love. Looks good!


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I do something similar but I smoke the peppers first (after hydrating) and I don’t get too concerned about de-seeding. Ok if the seeds fall out but I don’t do anything extra to get rid of them.

Smoked hot sauce

1# Chile de Arbol
1/2# Ancho Chile
1/2# Guajillo Chile
1 oz chile piquin
3 oz chile chipotle
1 Gal water
2T Garlic Powder
4T Smoked paprika
4T K Salt
3/4 Gal vinegar

Hydrate chiles
Smoke chiles
Vitamix chiles with water from hydrating
Vitamix all again in 2-3 cup batches
Push through strainer with a spoon into a large pot
Add vinegar, and seasoning
Bring to a boil then reduce heat to a simmer for 15-20 minutes
Can, following canning instructions

Notes:
You will make a grand mess - guaranteed
Be sure to wear gloves
Recommend metal utensils -you will never get the color red off of a wooden or plastic spoon

Makes excellent gifts

Hey there tri3forme,

I'm gonna change ur name to ( tri2 for you ) lol cuz I WANT the 3rd one :)
That looks very good and I'm thinking of trying this and then tossing some pretzel nuggets in that liquid gold !

Would you have amount ratios of the ingredients by chance ?
Thx for sharing, I can taste it now !

I can certainly vouch for the awesome flavor of Sir Eggs, Smoked Hot Sauce, after being blessed with a jar after the Fishy TD - - - the reason there is still a little left in the jar is that it doesn't get used just anywhere - - It Belongs on those Special Places to be savored by ME as long as I can.

All of the above look's great.

Tri, the color is beautiful!

woodenvisions wrote:Hey there tri3forme,

I'm gonna change ur name to ( tri2 for you ) lol cuz I WANT the 3rd one :)
That looks very good and I'm thinking of trying this and then tossing some pretzel nuggets in that liquid gold !

Would you have amount ratios of the ingredients by chance ?
Thx for sharing, I can taste it now !

Wooden, here's the recipe. I multiplied the below amounts by 8 to yield about 42 oz of this liquid gold. The only modifications I did was that I added about 1.5 additional cups of liquid (50/50 water and vinegar) once everything was strained to get the right consistency. I also used a cheese cloth, instead of the medium mesh strainer the recipe calls for because I wanted the sauce to be free of any lumps/pulp....just like Tabasco.

1 ½ Tbsp. sesame seeds
1 tsp. dried oregano
1 scant teaspoon salt
2 large cloves garlic, peeled and roughly chopped
¾ cup apple cider vinegar
2 Tbsp. shelled raw pumpkin seeds
1 ¼ oz. (about 50-60 mixed-size) dried chiles de árbol
¼ tsp. cumin seeds (or a generous ¼ tsp. ground)
1/8 tsp. ground allspice
A big pinch of ground cloves
Water
http://orangette.net/2007/03/hot-sauce/

OldUsedParts wrote:I can certainly vouch for the awesome flavor of Sir Eggs, Smoked Hot Sauce, after being blessed with a jar after the Fishy TD - - - the reason there is still a little left in the jar is that it doesn't get used just anywhere - - It Belongs on those Special Places to be savored by ME as long as I can.

OUP: we do the same thing...it's awesome on eggs. We add it to our Jambalaya or queso or even Bloody Mary's. It completely transforms those dishes' flavor profile and nobody can duplicate it unless they have some of this magic sauce.

Egghead...you have a lot of lucky friends! I like your blend of chilies. What wood do you use to smoke them?

tri3forme wrote:[quote="woodenvisions"]Hey there tri3forme,

I'm gonna change ur name to ( tri2 for you ) lol cuz I WANT the 3rd one :)
That looks very good and I'm thinking of trying this and then tossing some pretzel nuggets in that liquid gold !

Would you have amount ratios of the ingredients by chance ?
Thx for sharing, I can taste it now !

Wooden, here's the recipe. I multiplied the below amounts by 8 to yield about 42 oz of this liquid gold. The only modifications I did was that I added about 1.5 additional cups of liquid (50/50 water and vinegar) once everything was strained to get the right consistency. I also used a cheese cloth, instead of the medium mesh strainer the recipe calls for because I wanted the sauce to be free of any lumps/pulp....just like Tabasco.

1 ½ Tbsp. sesame seeds
1 tsp. dried oregano
1 scant teaspoon salt
2 large cloves garlic, peeled and roughly chopped
¾ cup apple cider vinegar
2 Tbsp. shelled raw pumpkin seeds
1 ¼ oz. (about 50-60 mixed-size) dried chiles de árbol
¼ tsp. cumin seeds (or a generous ¼ tsp. ground)
1/8 tsp. ground allspice
A big pinch of ground cloves
Water
[url]http://orangette.net/2007/03/hot-sauce/[/url][/quote]Much appreciated !

I'm gonna give it a shot, looks like a winner, Thank You !

tri3forme wrote:Egghead...you have a lot of lucky friends! I like your blend of chilies. What wood do you use to smoke them?

I used oak this time but any of your favorites would work. I’ve been using the amazing tube with pellets. You sauce is mighty nice Amigeaux.