It’s Getting Hot in Here

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It’s hot sauce mania here at The Lab.  We have been obsessed you could say.  It all started with Christmas and has spilled over.  Our latest sauces have been gobbled up by everyone and it seems there is not stopping us or them.  I can’t believe it started with just wanting to make something nice for Christmas that wouldn’t break my bank account.  We are really honing our skills, patient and what we want out of the sauces.  From mild and smokey, order to oh my god get me a bucket of water!  Our latest is a smoked red pepper hot sauce that has that sweetness of peppers and heat from some red Jalapeño’s.   It was inspired by a restaurant in LA that makes the most amazing yellow pepper dipping sauce.   One day I will crack that recipe!  Here is one of the new ones, enjoy!  Oh and don’t forget the homemade corn chips!!!





Red Hot Red Pepper Sauce
Recipe type: Sauces
Prep time: 
Total time: 
  • 6 red peppers
  • 2 garlic cloves
  • 1 red Jalapeño
  • ¼ white onion
  • Small handful of cilantro
  1. Slice peppers in half lengthwise.
  2. Place on shallow pan in broiler, skin side up.
  3. Or line bottom of broiler with foil.
  4. Cook peppers til skin is black on most of the pepper.
  5. Check regularly so as not to burn peppers or housed down!
  6. When peppers are done place on plate to cool.
  7. In the meantime, Chop onion, garlic, jalapeño, cilantro and put in blender or food processor.
  8. Peel skin off peppers and put them with the rest of the ingredients.
  9. Blend till smooth
  10. Salt and pepper to taste.
  11. Serve warm or cold.
You can also roast peppers directly on stove tops open flame, but this is only for experienced cooks.


Christmas Hot Sauce

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This year we decided to make hot sauces for Christmas.  To say it has been an experiment is a bit of an understatement.  You’d think easy, hospital right? We’ll not so easy. It’s sort of like a martini.  There may only be a couple ingredients, pilule but if they aren’t in the right proportions you’re screwed.  Or like us, visit this site running out of the kitchen, opening all your windows and gasping for air. Talk about a gift that keeps on giving! We practically drank a whole gallon of milk and consumed almost a whole bag of chips.  But we kept going and I think we came up with some compelling sauces.  Just don’t ask us to remake them! Of course we do have a couple that can be remade and here is one that is sure to please even the most sensitive pallet.

Chili's and hot sauce


2 Pasilla dried peppers

2 Ancho dried peppers

1 Chipotle dried pepper

1 garlic clove

1 cup of vinegar

salt and pepper


Soak peppers in  warm water till they are soft.   Pull off stems and discard.  Some of the inside guts will come with the stem, that’s fine.   Save chile water.  Put chiles in blender and add garlic, vinegar and a little salt and pepper.  Blend till mixed.  You can also use food processor.   If you want a chunky sauce then you are done.   If you want a thinner sauce, then use a sieve the get all the chunks out. If it is still too thick then add some of the chile water to get the consistency you want.

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