HOW TO MAKE HOT SAUCE
You are going to learn how to make hot sauce and "liquid fire" sauce. The recipe below is from my cookbook "Miss Homemade's Favorite Pheasant and Wild Turkey Recipes."
6 oz tomato paste
3 cups water
2 tsp homemade cayenne pepper, (or to taste)
1-1/2 TBS chili powder
2-1/2 tsp salt
2 tsp cornstarch
2 tsp white vinegar
1 TBS dried onion, minced
2 TBS jalapeno, minced
Combine the tomato paste and water in a saucepan over medium, and whisk until smooth. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, dried onion and jalapeno. Heat to boiling and cook for 3 minutes, stirring continuously. Let the sauce cool and then store in a tightly sealed container and refrigerate until you need it.
LIQUID FIRE SAUCE
8 habanero peppers with seeds, chopped* (USE GLOVES!)
1 large can of peaches in heavy syrup (15.5 oz)
dash liquid smoke
3 garlic cloves
2 TBS homemade mustard
1/2 cup dark molasses
1/2 cup light brown sugar, packed
1 cup distilled white vinegar
2 TBS paprika
2 TBS salt
1 TBS black pepper
1 TBS ground cumin
1/2 tsp allspice, ground
1/2 tsp ginger, ground
1/2 tsp coriander, ground
Place ingredients in a blender and liquefy. Cook on stove top for approximately 10 minutes. Place in jars and refrigerate overnight. *For a "fire" taste, you may use up to 12 habanero peppers.
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