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Salt & Prepper: Some Like It Hot—Sauce, That Is

Posted by Heather Jabornik on



Does the idea of submerging your mouth into the seventh layer of hell sound like a good time? Then you, our risk-taking friend, are ready to dance with the devil and try these hot sauce recipes. You are no slouch when it comes to the fine art of battering your taste buds, so look no further. We’ve hand-selected four go-to recipes for your mouth’s burning pleasure.

LOUISIANA HOT SAUCE

What to use

Tools:

  • Medium saucepan
  • 1-cup measuring cup
  • Teaspoon
  • Knife
  • Blender
  • Pint jar

Ingredients

  • 2 cups water
  • 10 ounces fresh hot chilies (tabasco, cayenne or serrano)
  • 1 small onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon kosher salt
  • 1 cup white distilled vinegar

How to use it:

1. In a medium saucepan, bring the water, chilies, onion, garlic and salt to a boil

2. Reduce the heat and simmer until the vegetables are very tender, 15-20 minutes

3. Let the mixture cool from blazing to warm, then puree in a blender with the vinegar

4. Season with salt to taste, then pour into a pint jar

5. Refrigerate for 3 weeks for optimal flavor (it’s worth the wait, we promise)

SWEET HABAÑERO CHILI SAUCE 

What to use

Tools:

  • Knife
  • Measuring cups and spoons
  • Food processor
  • Large pan
  • Large bowl
  • Glass storage bottles

Ingredients:

  • 10 habañero peppers, chopped
  • 4 cloves garlic, chopped
  • ½ cup white vinegar
  • ¼ cup honey
  • ½ cup water
  • 1 teaspoon salt
  • 2 tablespoons cornstarch

How to use it

1. Add habañero peppers and garlic to a food processor and process until finely chopped

2. Add vinegar, honey, water and salt to mixture. Process until very smooth.3. Pour the mixture into a large pan and bring to a quick boil. Reduce heat and simmer for 5 minutes4. Mix cornstarch and a tablespoon of water in a separate bowl and add to the simmering mixture. Stir.5. Cook 10 minutes to thicken to your preference. Add more water if it’s too thick.6. Cool and store in glass bottles.

SRIRACHA SAUCE

What to use

Tools:

  • Knife
  • Blender
  • Large glass container (jar or pitcher)
  • Plastic wrap
  • Fine mesh strainer
  • Saucepan

Ingredients:

  • 1 pound red jalapeño peppers, stems cut off
  • ½ pound red serrano peppers, stems cut off
  • 4 cloves garlic, peeled
  • 3 tablespoons light brown sugar
  • 1 tablespoon kosher salt
  • ⅓ cup water
  • ½ cup distilled white vinegar

How to use it

1. Chop jalapeño and serrano peppers (retain seeds and membranes) and place into a blender with garlic, brown sugar, salt and water. Blend until smooth, pulsing several times.

2. Transfer puree to a large glass container. Cover container with plastic wrap and place in a cool, dark spot for 3-5 days, stirring once a day. It will start to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.

3. Pour fermented mixture back into blender with vinegar. Blend until smooth. Strain mixture through a fine mesh strainer into saucepan. Push as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin in strainer.

4. Place saucepan on a burner and bring sauce to a boil. Stir often until reduced to your desired thickness for 5-10 minutes. Skim foam if desired.

5. Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken when cooled. Transfer sauce to jars or bottles and refrigerate.

YEMENI HOT SAUCE

What to use

Tools:

  • Food processor
  • Knife
  • Tablespoon

Ingredients:

  • 6 jalapeños, seeded and chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh lemon juice, plus more for seasoning
  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • 2 bunches cilantro (about 4 ounces), leaves and stems coarsely chopped (3 cups lightly packed)
  • ½ tablespoon honey
  • Kosher salt

How to use it

1. In a food processor, pulse the jalapeños, garlic and lemon juice to mince

2. With the machine on, slowly drizzle in the olive oil. Add the cilantro in batches and puree

until the sauce is thick, but pourable. Add the honey and puree until smooth.

3. Season with salt and lemon juice

Want to extend your passion for fiery foods to another hot sauce connoisseur? Man Crates has just kit for throwing the taste buds a truly lovely memorial service. And remember, if you’re not crying, you’re not trying!