How to Make Hot Sauce (Chili Sauce): Homemade Hot Sauce. Also called Chili sauce or Cayenne Pepper Sauce Recipe.
Ingredients for Hot Sauce:
āŗ 20 pieces of Chili Peppers
āŗ 5 Habenero Peppers
āŗ 4 Garlic Cloves
āŗ 2 tbsp of Worcestershire Sauce
āŗ 1 tbsp of Vinegar
āŗ 1/4 tsp of Salt
āŗ 1/2 of small Onion
āŗ 2 tbsp of Olive oil
Hot Sauce Heat or concentration is measured based on the Scoville units. The hotter it is, the more the amount of Capsaicin it has and the more the Scoville score.
Below is a list, according to Wikipedia, showing the rankings and the TYPES OF PEPPERS used in making Hot Sauce and their degree of Hotness starting from the hottest to the least.
āŗ Cayenne – Sauces made with cayenne, including most of the Louisiana-style sauces, are usually hotter than jalapeƱo, but milder than other sauces.
Chile de Ć”rbol – A thin and potent Mexican chili pepper also known as bird’s beak chile and rat’s tail chile. Their heat index uses to be between 15,000 and 30,000 Scoville units, but it can reach over 100,000 units. In cooking substitutions, the Chile de Ć”rbol pepper can be traded with Cayenne pepper.
āŗ Habanero – Habanero pepper sauces were known as the hottest natural pepper sauces, but nowadays species like Bhut jolokia, Naga jolokia or Trinidad Scorpion Moruga are even five or ten-fold hotter.
āŗ JalapeƱo – These sauces include green and red jalapeƱo chilis, and chipotle (ripened and smoked). Green jalapeƱo and chipotle are usually the mildest sauces available. Red jalapeƱo sauce is generally hotter.
āŗ Naga Bhut Jolokia – The pepper is also known as Bhut Jolokia, ghost pepper, ghost chili pepper, red naga chilli, and ghost chilli. In 2007, Guinness World Records certified that the Ghost Pepper (Bhut Jolokia) was the world’s hottest chili pepper, 400 times hotter than Tabasco sauce; however, in 2011 it has since been superseded by the Trinidad Moruga Scorpion.
āŗ Piri piri – The Peri Peri pepper has been naturalized into South Africa and is also known as the African Bird’s Eye pepper, Piri-Piri pepper, or Pili-Pili pepper, depending on what area of the country you’re in. The pepper ranges from one-half to one inch in length and tapers at a blunt point. The small package packs a mighty punch with a 175,000 rating on the Scoville scale, near the Habanero, but the Peri Peri is smaller and has a much different flavor. It is most commonly used in a hot sauce, combined with other spices and seasonings because it has a very light, fresh citrus-herbal flavor that blends well with the flavors of most other ingredients.
āŗ Scotch Bonnet – Similar in heat to the Habanero are these peppers popular in the Caribbean. Often found in Jamaican hot sauces.
Tabasco peppers – Sauces made with tabasco peppers are generally hotter than cayenne pepper sauces. Along with Tabasco, a number of sauces are made using tabasco peppers.
āŗ Trinidad Moruga Scorpion The golf ball-sized chili pepper has a tender fruit-like flavor. According to the New Mexico State University Chile Institute, the Trinidad Scorpion Moruga Blend ranks as high as 2,009,231 SHU on the Scoville scale.
āŗ Carolina Reaper – The Carolina Reaper is a super hot pepper that has been described as a roasted sweetness delivering an instant level of heat. Developed by Puckerbutt Founder Ed Currie in Rock Hill, South Carolina, the Carolina Reaper averages over 1.6 million SHU and was awarded the Guinness World Record in August 2017.
āŗ Capsaicin extract – The hottest sauces are made from capsaicin extract. These range from extremely hot pepper sauce blends to pure capsaicin extracts. These sauces are extremely hot and should be considered with caution by those not used to fiery foods. Many are too hot to consume more than a drop or two in a pot of food. These novelty sauces are typically only sold by specialty retailers and are usually more expensive.
āŗ Other ingredients – heat is also affected by other ingredients. Mustard oil and wasabi can be added to increase the sensation of heat but generally, more ingredients in a sauce dilute the effect of the chilis, resulting in a milder flavor. Many sauces contain tomatoes, carrots, onions, garlic, or other vegetables and seasonings. Vinegar or lemon juice are also common ingredients in many hot sauces because their acidity will help keep the sauce from oxidizing, thus acting as a preservative.
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