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September 25, 2021 5 min read

Exploring the world in a search for the best hot sauce can be fun but we saved you time by bringing the world’s best hot sauces to your door. We provided the spices, bottles, jars, tools and recipes to get you started on making your own hot sauces with the Hot Sauces of the World subscription kit. Click the link to get your subscription to DIY!
 
 
 
Recipes and Spices in the Kit
Jamaican Jerk Sauce- A thick paste from Jamaica that is used as a marinate or to coat chicken and vegetables for grilling. 
Harissa Paste from Tunisia- A spicy red paste that is full of fiery flavor that originated in Tunisia cuisine and is popular in Morocco and the Mediterranean. Used as a condiment on grilled vegetables, chicken and as dip with warm pita bread. 
Brooklyn Hot Honey- A hot and spicy honey that is sizzling and sweet.
Thai Sweet Chili Sauce- A sweet and spicy versatile dipping sauce that is popular in Thai cuisine. 
Mexican Smoky Chipotle Hot Sauce-A rich and smokey hot sauce that adds a fire roasted taste to tacos or even as a delicious salsa. 
Louisiana Cajun Hot Sauce- An everyday hot sauce that adds a cajun kick to all your favorite foods. 
Chinese Szechuan Pepper Infused Chili Oil-A spicy chili and Szechuan pepper infused oil that can be drizzled on anything.  
Store bought hot sauces have lots of preservatives and fillers. Making your own hot sauce from scratch is the best way to control the spiciness level and customize it to your taste.  
Use the gloves provided in the kit to protect your hands when handling hot peppers. Remember that even after you wash your hands multiple times, spicy residue can be left on them which can irritate eyes, sensitive skin, and pets.
If you want a milder hot sauce experience, remove the seeds from the dried peppers. While cooking hot peppers try not to breathe in the spicy steam, it can irritate the respiratory system and eyes. 
 
Jamaican Jerk Sauce

Ingredients included in the kit:
4 arbol peppers
4 pieces of guajillo peppers
1⁄4 tsp soy sauce
3 1⁄2 tsp jerk seasoning blend
1 tsp apple cider vinegar

Ingredients not included:
1 Tbsp chopped scallions
1 tsp minced fresh ginger
1⁄4 cup roasted yellow bell pepper
2 garlic cloves
2 Tbsp brown sugar or pineapple juice 1 Tbsp olive oil
1⁄2 tsp salt
1 cup water

Optional:
scotch bonnet peppers instead of the dried peppers included in the kit.

Tools needed:
small saucepan
food processor or blender, small jar
fine mesh strainer

Jerk seasoning is a flavorful, spicy seasoning blend with allspice, ginger, time and nutmeg. It can be used as a dry rub or to make a Jamaican jerk sauce. Remove the seeds from the peppers for a milder heat level. Add the dried peppers and water into a small saucepan with the lid on and bring to boil for 10 mins. Strain the peppers out and save the chili water. Add the peppers, jerk seasoning and all of the other ingredients into a food processor or blender and blend until its smooth. Add 1 tbsp at a time of the chili water to make it less thick. Add more pineapple juice for a smoother textured sweet sauce. Jerk sauce is usually a thick paste and is used as a marinate or to coat chicken and vegetables for grilling. It is traditionally made with fresh scotch bonnet peppers which are 150k-300k on the Scovilles, and can be substituted for the dried peppers in this recipe which are around 15k Scovilles. Wear gloves while handling hot peppers. 
   
  
 
 
Harissa from Tunisian
 Time to finished product: 20 mins
Yield: 6oz jar
A spicy red paste that is full of fiery flavor that originated in Tunisia cuisine and is popular in Morocco and the Mediterranean. Used as a condiment on grilled vegetables, chicken and as dip with warm pita bread.

Ingredients included in the kit:
7 arbol peppers
4 pieces of guajillo peppers
2 tsp coriander
2 tsp caraway
2 tsp cumin
11⁄2 tsp smoked paprika 1⁄2 tsp garlic powder
1 tsp apple cider vinegar

Ingredients not included:
1 1/2 cups of water
1 tsp salt
2 Tbsp lemon juice
4 Tbsp olive oil
4 cloves of chopped garlic
½ cup roasted red bell pepper

Wear gloves while handling the peppers. Chop up the dried whole peppers. Remove the seeds from the peppers for a milder spiciness.
Rehydrate the peppers by boiling in 1 1/2 cups of water for 10 mins on low in a small saucepan. Strain the peppers out and save the hot chili water.
Whole spices are intensely aromatic when they are toasted and ground fresh for this recipe. Cumin has a powerful, pungent, sharp and slightly bitter flavor. Coriander is the seed of the cilantro plant. Coriander has a warm, nutty, slightly citrusy taste. Caraway seed has a pungent, anise- like flavor. A spice commonly used to flavor Rye bread.
In a small skillet toast the coriander, caraway, cumin on low for 2 mins until golden and aromatic. Grind the spices with a mortar and pestle to make a coarse powder.
 
 
Add everything into a food processor which includes chopped garlic, 2 Tbsp of the chili water, lemon juice, olive oil, apple cider vinegar, salt, spices, the chili peppers and anything else you would like to add into a food processor. Spanish smoked Paprika is made from peppers slowly dried over an oak fire adds a deep smokiness to this sauce. Blend until it’s a smooth red paste. Add more chili water and olive oil to make a more saucy consistency.Scoop out the harissa paste into a jar or a small bowl and drizzle the surface with olive oil. Refrigerate for up to 3 weeks. Serve as a veggie dip or with pita bread or on a sandwich. 
 
 
 
Brooklyn Hot Honey Drizzle
Ingredients included in the kit:
1 arbol pepper (for a milder heat remove the seeds)
1⁄2 tsp apple cider vinegar

Ingredients not included:
3 Tbsp honey

Optional:
1⁄4 tsp cayenne pepper
1⁄4 tsp New Mexico chili powder

Tools needed:
small saucepan funnel
fine mesh strainer

Time to finished product: 15 mins or better the next day
Yield: 1.5 oz serving for the honey jar included in the kit

 
In a small saucepan add honey and peppers on low heat for 10 mins. Add vinegar and stir and cook on low for 5 mins. The vinegar helps make it drizzle. Let it cool and strain the pepper out of the honey and fill the honey jar. The heat will get stronger the next day but can be enjoyed immediately on pizza, fried chicken or anything that needs that sweet heat.
 
 
Thai Sweet Chili Sauce

Ingredients included in the kit:
1 tsp cayenne pepper
1 tsp red pepper flakes
1 Tbsp apple cider vinegar 1⁄4 tsp soy sauce

Ingredients not included:
1⁄4 cup sugar
3⁄4 cup water
1 tsp minced ginger 1 tsp minced garlic 1⁄2 tsp salt
1 tsp cornstarch
2 Tbsp water

Optional:
finely chopped fresh red chili pepper

Tools needed:
small saucepan funnel
bowl
spoon

Time to finished product: 15 mins
Yield: 1 woozy bottle

A sweet and spicy versatile dipping sauce that is popular in Thai cuisine.

In a small saucepan add all ingredients except cornstarch and 2 Tbsp of water. Boil for 5 mins. In a small bowl mix cornstarch and water to make a slurry. Add the cornstarch slurry to thicken the liquid. Boil for 5 mins or until the sauce thickens up. Let it cool and add to the bottle. Refrigerate and enjoy within 2 weeks. Use as a dipping sauce for egg rolls, any kind of finger food, or in a veggie wrap.
 


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