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Gallo Pinto
Dr. Kitchener's Hot Stuff
Recipe from Coyote6
South Texas Sunshhine
Hot Sauce Spaghetti

El Yacateco Recipe Book
Gallo Pinto - Mike Skelly's
Subject: RE: Gallo Pinto

OK, here's how I make it:

first i fry up some green peppers, onions, and sometimes mushrooms. i usually use olive oil, but this is a gringo touch.

then i throw in some (cooked) rice and some beans. The latter should have some of their liquid. Cook all this stuff together with a heavy dose of Salsa Lizano under medium-light heat.

Serve with tortillas, sour cream, etc.

there. brennan was wrong, i do answer sometimes.


Harissa - Fiery hot Tunisian Hot Sauce
1 c. Dried red chile peppers
2 t. salt
2 T. garlic
1 t. ground cumin 
Olive Oil
Cover dried chiles with cold water in small saucepan. Bring to a boil. Remove from heat and let it sit for an hour.

Drain chiles; place in blender or food processor with the salt and garlic. Blend the mixture and add the lemon juice, bit by bit, to keep the mixture blending. (If the peppers don't seem to be blending, add additional lemon jice as needed.) Once the mixture is thoroughly blended, place in a small glass jar. Add the cumin, mix, and add enough olive oil to completely cover the top. Cover and refrigerate. Makes about 1/2 c.

Add to couscous, lamb stew, soups.

Dr. Kitchener's Hot Stuff
1/4 to 1/2 lb. small fresh hot red peppers of any kind available
1/2 c. dry sherry
1/2 c. brand of good quality
1/2 c. strained fresh lime juice
1/2 t. salt
1/4 t. ground hot red (Cayenne) pepper, optional
1. Taking due precautions*, rinse and drain the peppers. Cut out and discard the stems, being careful to retain the cores and seeds. Slice the peppers roughly into the container of a blender or food processor.
2. Cover the machine and chop the peppers; gradually add the sherry and the brandy, continuing to run the machine until a rough puree is made. Add the lime juice and salt; add the ground hot red pepper if mild peppers have been used.
3. Scrape the mixture into a clean, dry pint-size jar. Cover the top with a square of nylon net or 2 layers of cheesecloth, held in place with the band portion of a canning lid. Set the jar in a warm spot in the kitchen and allow the mixture to ripen and swap around its flavors for at least 2 weeks, better 3, giving it a gentle shake now and then.
4. Taste the sauce and add more ground got red pepper if you think it is needed. Pour the sauce into the container of a blender and puree it again, this time making it as smooth as possible; some fragments of skin and some seeds will refuse to be purlverized, however. Press the sauce through a very fine-meshed sieve, then funnel it into a bottle suitable for table use. Cap the sauce tightly and store it in the refrigerator (to keep hotness longer) or the cupboard. It separates a bit as it stands, so it needs to be shaken before use. Makes 1 c.

*A caution: when preparing any kind of fresh hot peppers, work at arms' length, or at least not close to your face, preferably wearing rubber gloves; never, never touch your face (most especially your eyes) after handling peppers until your hands have been most thoroughly washed and dried. Soap and rinse rubber gloves, too, as well as any utensils that have come in contact with these fiery vegetables.

-from Fancy Pantry, by Helen Witty (Workman, 1986)

Recipe from Coyote6

Here is a recipe that I have been using to spice things up in my cullinary world for a while.

7 habinero peppers
1 onion (large)
4 green onions
2 8oz cans tomatoe sauce
1 16oz can of whole tomatoes ( subsitute fresh if available)
2 fresh cloves of garlic
1 bunch of cilantro (fresh coriander/chineese parsley)
2 tbl sugar (granulated)
1 can of beer ( cheaper the better)
2 bell peppers
Mix beer, onion (quartered), green onions, cilantro, garlic, peppers and boil till you reach the desired tempature (about 10 min. boiling for some one who, likes it hot) to decrease heat discard beer boil liquid before next step. place all in a blender and puree until consistency is what you want. Boil puree for 5 minutes before puting in a bottle. keep refrigerated, discard after 3 weeks.


Hot Sauce Spaghetti

Submitted by ISHSA Member: P.R.

1 can whole tomatoes
3 cloves minced garlic
1 vidalia onion
1 can beef broth
2-3 tbs butter
Olive Oil
Texas Pete hot sauce

Sautee garlic and onion in about 2 tbs olive oil. Add salt and black pepper to taste. Add tomatoes, beef broth, and butter. Add 3 tbs Texas Pete hot sauce. You can add cornstarch or flour for thickening. Serve on spaghetti or any other kind of pasta.


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