'Pepper X' Creator Ed Currie Tries 32 Hot Sauces | Epicurious
Professional hot sauce maker Smokin’ Ed Currie, the founder and president of PuckerButt Pepper Company, returns to Epicurious to demystify hot sauce labels and classify some of the many varieties available into categories of hotness. Which ones come in on the mild side and which ones push the envelope on heat?
0:00 Sauce It Up
0:43 Table Sauces (Mild)
2:47 Warming Up (Hint of Spice)
6:46 Wild Cards (Flavored)
9:13 XXX Sauces (Wild)
14:08 Cool It Down (Dessert)
Director: Cory Cavin
Director of Photography: Kevin Dynia
Editor: LJ D'Arpa
Host: Ed Currie
Director of Culinary Production: Kelly Janke
Creative Producer: Lisa Paradise
Coordinating Producer: Tommy Werner
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Talent Booker: Cynthia Simpson
Camera Operator: Will Boone
Assistant Camera: Tony Aviles
Sound Mixer: Rachel Suffian
Production Assistant: Brianna Figueroa
Culinary Assistant: Leslie Raney
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
VFX: Léa Kichler
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Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More
This red chile sauce has been one of my most requested recipes and I'm sharing with you my version of our family recipe.
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This red chile sauce is so versatile, so delicious, and so easy to make. This sauce is awesome because at its base, it can be used on so many different dishes, from enchiladas to tamales to menudo and so much more. All you got to do is start with this base, and then you can tweak it in any direction, probably as many different sauces as there are chilies, and that's not even taking into account that every single house is going to do it a little bit different.
So whether you're in Texas, New Mexico, Mexico, or along the frontera or anywhere in the USA, remember my advice, what Arnie takes always says, ain't no right way, ain't no wrong way to make chili sauce, and don't let nobody tell you you can't do it the way you like it.
Maybe what your grandma taught your mom, what my grandma taught my mom and my mom taught me may not be exactly the same, even if they're similar, but of course, my grandma's is better than yours. Just kidding! Don't get mad!
Let me just cover real quickly the couple of the different chiles I have. Now, the package here says cascabel or guajillo. It doesn't mean they're the same thing because they're not, but it means you might get one or the other in this package or possibly both. We also have some ancho chile, and we also have some pasilla chile. And I also have some chile de arbol down here. We use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor.
All right, so in the recipe we're going to use 15 guajillo/cascabel chiles, a couple of ancho chiles, and probably about four or five of the chile de arbol, a whole onion, and six cloves of garlic. All right, friend, let's get started and make this amazing red chili sauce.
How to make Homemade PROPER FRESH CHILLI OIL recipe italian style authentic
Piero teaches us how to make the best fresh chilli oil at home! ever wanted to know how chilli oil is made? just watch this super simple video and you can make your own red hot chili pepper oil. The best red hot chili pepper oil is HOMEMADE. How to make fresh chilli oil is quite simple, here are the ingredients:
Chilli Peppers (any colors)
White wine vinegar
Empty jars
Extra virgin olive oil
Get the Kilner Jars here:
Chilli oil
Step one: Get your bowl of chillies and give them a good wash with cold water.
Step two: Get your chopping board and knife ready to cut the chillies. For cutting the chillies I prefer to cut by hand but you can use a blender. To cut the chillies take them one by one and cut them into quarters lengthways, and then dice the four strips you have into sizes you like.
Step three: As you’re cutting the chillies you can start filling up the your jars and make sure you fill your jars all the way to the top!
Step four: Grab your white wine vinegar and start pouring the vinegar to fill the jars making sure you’re pressing down the chillies as you go.
Step five: Once you’ve filled the jars with the white wine vinegar you’ll need to leave it to sit for 24-48 hours to get that nice Sharp flavour.
Step six: Once you’ve left it 24-48 you’ll now need to strain all the white wine vinegar out. I find the easiest way to do this is by a little sieve pressed into the top of jar and poured into the sink so that way the chillies are pressed into the jar and the vinegar can escape.
Step seven: Now all the white wine vinegar is out the jars give the chillies a little press down into the jars so they’re nice and compact for the next step.
Step eight: Grab your extra-virgin oil and start filling up the jars all the way to the top making sure the oil is going all around the chillies.
Step nine: To get the perfect results you’ll need to leave your chilli oil 3 months to marinate and then it’s all ready to use and enjoy!
If you have any queries, please let us know in the comments or contact us through social media. Thank you.
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Hatch Green Chile Sauce - Homemade Hot Sauce Recipe
This Hatch Green Chili Sauce goes well with enchiladas, burritos and just about anything you would use regular hot sauce on, especially Mexican food. This hot sauce can pack as much or as little heat as you desire. The Hatch Chile peppers used in this recipe were about medium in heat, so I did add the habanero peppers to pump up the heat a little bit. The habanero and jalapeno peppers not only add to the heat, but do add to the flavor as well. If you are looking for a clean hot sauce that isn't dominated by a lot of spices, you need to give this a try.
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CHILI LIME ROASTED JACKFRUIT & VEGGIE BOWL WITH JALAPENO CREAM SAUCE - GF | Vegan Richa Recipes
This Chili Lime Roasted Veggie & Jackfruit Bowl with Jalapeno Cream Sauce has so much flavor!
FULL RECIPE:
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The veggies and jackfruit are roasted in 1 sheet pan and dressed with creamy jalapeno sauce. Add the veggies & Chili Lime Jackfruit to tacos or burritos! Vegan Gluten-free Soyfree Recipe. Nutfree option.
A mix of textures and flavors and is hearty, spicy and delicious! Veggies are tossed in homemade taco seasoning and lime zest. Jackfruit is coated tomato paste and taco spice. Peppers and are seasoned with lime, salt and pepper and everything is spread in one pan to roast. The veggies and jackfruit are super flavorful and can be served as a bowl, over salad, or in tacos and wraps. Wait there’s more. The easy creamy tangy jalapeno cream sauce! Dress these Taco seasoned veggies in my from scratch jalapeno cream sauce, to take them to the next level.
Don’t be discouraged by the list of ingredients. Many are repeated spices, taco spice, salt and lime. ???? The cream sauce can be made ahead. Once all the veggies are prepped, just mix them with the spices, spread and bake. Jackfruit with the crispy edges, Cauliflower which we all already know works so well with taco spice, peppers add fajita flavor.
#easyveganrecipes #veganricha #chililimejackfruit #veganbowl
Music: DJ Quads, I wish
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Spicy Tikka with Cream Sauce Recipe By Food Fusion
An amazing new Spicy Tikka with Cream Sauce recipe for you. Try this and everyone will be asking for more #HappyCookingToYou #FoodFusion #OlpersCream
Written Recipe:
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00:00 Spicy Tikka with Cream Sauce
00:19 Prepare Chicken
00:32 Prepare marination
01:31 Prepare Cream & cheese sauce
02:45 Cooking chicken
03:56 Assembling
Serves 3-4
Recipe in English:
Ingredients:
-Chicken Tikka pieces 4 (approx. 1 kg)
-Dahi (Yogurt) thick & whisked 1 Cup
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Olper’s Dairy Cream 2 tbs
-Lemon juice 2 tbs
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Zeera powder (Cumin powder) ½ tbs
-Garam masala powder 1 tsp
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch (Red chilli) crushed 1 & ½ tsp
-Chaat masala 1 tsp
-Baisan (Gram flour) roasted ½ tbs
-Cooking oil 1 tbs
-Makhan (Butter) 1 tbs
-Lehsan (Garlic) chopped 1 tbs
-Maida (All-purpose flour) 1 tbs
-Yakhni (Stock) ½ Cup
-Namak (Salt) ¼ tsp or to taste
-Kali mirch powder (Black pepper powder) ¼ tsp
-Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tsp
-Olper’s Dairy Cream 200ml
-Cheddar cheese grated ¼ Cup
-Cooking oil 2-3 tbs
-Koyla (Charcoal) for smoke
-Pyaz (Onion) rings
-Hara dhania (fresh coriander) chopped
Directions:
-Make deep cuts on both sides of chicken pieces & set aside.
-In a bowl,add yogurt,ginger garlic paste,cream,lemon juice,red chilli powder,salt,black pepper powder,cumin powder,garam masala powder,turmeric powder,red chilli crushed,chaat masala,gram flour and mix well.
-Add chicken pieces and coat well,cover & marinate for 3-4 hours in refrigerator.
-In a saucepan,add cooking oil,butter and let it melt.
-Add garlic and mix well.
-Add all-purpose flour and mix well for a minute.
-Add stock and mix well.
-Add salt,black pepper powder,Kashmiri red chili powder and mix well.
-Turn off the flame,add cream and mix well.
-Turn on the flame,add cheddar cheese and mix well until cheese melts.
-On grill pan,add cooking oil,marinated chicken,cover & cook on low flame until done (8-10 minutes each side) and turn sides in between.
-Give coal smoke for 2-3 minutes.
-Heat cast iron pan,place onion rings,chicken tikka piece and pour prepared cream & cheese sauce.
-Garnish with fresh coriander & serve!
Recipe in Urdu:
Ajza:
-Chicken Tikka pieces 4 (approx. 1 kg)
-Dahi (Yogurt) thick & whisked 1 Cup
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Olper’s Dairy Cream 2 tbs
-Lemon juice 2 tbs
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Zeera powder (Cumin powder) ½ tbs
-Garam masala powder 1 tsp
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch (Red chilli) crushed 1 & ½ tsp
-Chaat masala 1 tsp
-Baisan (Gram flour) roasted ½ tbs
-Cooking oil 1 tbs
-Makhan (Butter) 1 tbs
-Lehsan (Garlic) chopped 1 tbs
-Maida (All-purpose flour) 1 tbs
-Yakhni (Stock) ½ Cup
-Namak (Salt) ¼ tsp or to taste
-Kali mirch powder (Black pepper powder) ¼ tsp
-Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tsp
-Olper’s Dairy Cream 200ml
-Cheddar cheese grated ¼ Cup
-Cooking oil 2-3 tbs
-Koyla (Charcoal) for smoke
-Pyaz (Onion) rings
-Hara dhania (fresh coriander) chopped
Directions:
-Chicken pieces ka dono sides per deep cuts laga lein & side per rakh dein.
-Bowl mein dahi,adrak lehsan paste,cream,lemon juice,lal mirch powder,namak,kali mirch powder, zeera powder,garam masala powder,haldi powder,lal mirch crushed,chaat masala aur baisan dal ker ache tarhan mix ker lein.
-Chicken pieces dal ker ache tarhan coat ker lein aur dhak ker 3-4 hours kliya refrigerator mein marinate ker lein.
-Saucepan mein cooking oil aur makhan dal ker melt ker lein.
-Lehsan dal ker ache tarhan mix karein.
-Maida dal ker ek minute kliya ache tarhan mix ker lein.
-Yakhni dal ker ache tarhan mix karein.
-Namak,kali mirch powder aur kashmiri lal mirch powder dal ker ache tarhan mix ker lein.
-Chulha bund ker dein aur cream dal ker ache tarhan mix ker lein.
-Chulha on karein,cheddar cheese dal dein aur cheese melt ho janay tak ache tarhan mix ker lein.
-Grill pan mein cooking oil aur marinated chicken dal dein aur dhak ker halki ancch per paka lein
(8-10 minutes each side) aur bech bech mein sides change kertay rahein.
-2-3 minutes kliya koyla ka dhuwan dein.
-Cast iron plate ko garam karein,pyaz rings aur chicken tikka piece rakh dein aur upper sa tayyar cream & cheese sauce dal dein.
-Hara dhania sa garnish ker ka serve karein!