House of Zeta

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Month: June 2014

Hot Salsa? Yes Please

June 26, 2014 / / 0 Comments

Salsa

 

Our newest hot sauce is more of a salsa but not quite.  We added tomatoes so you can really sink your chips into it.

Also we don’t put this one threw a sieve but if you want a smoother sauce than you can.  With a heat most hot sauce lovers can handle this one will disappear fast!

 

 

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Hot Suff
Author: 
Recipe type: Condiment
Prep time: 
Total time: 
 
Ingredients
  • 2 packages of grape tomatoes
  • 1 chipotle chile
  • 3 mulatto chili's
  • 1¾ habanero chili(deseeded and destemmed)
  • 4-5 garlic cloves
  • Small handful of cilantro
  • ½ cup vinegar
  • * Splash of chili water
  • Salt and pepper
Instructions
  1. Soak your peppers in hot water for 30 minutes
  2. Either in a bowl weighed down so chili's are submerged or in a ziplock bag
  3. When chili's are done pull off stems and discard
  4. Also discard any seed and veins that come with stems
  5. Combine all ingredients into a blender and blend till smooth
  6. Serve immediately.
Notes
If your worried about it being too hot, generic add some lime juice and or decrease the amount of Habanero peppers.

* Chili water is the water you soaked the chili's in.
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Hot Sauce Mania!

June 17, 2014 / / 0 Comments

Hot sauce of the week! We shared a new red pepper hot sauce last week and decided to feature a new one every week! We will start out with an easy one. It’s not spicy, link just smokey and delicious. Perfect for that person who can’t handle the heat but wants a great sauce for their tacos or eggs in the morning. Or if you just want to easy into the heat.

Chili's and hot sauce

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Easy Lay
Author: 
Cuisine: Condiment
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Dried Pasilla
  • 5 Dried Puya
  • 4 Dried Arbol
  • 1 Jalapeño
  • 1 clove of garlic
  • ½ cup of vinegar
  • Salt and pepper
Instructions
  1. Soak dried peppers in a bowl of hot water for 30 minutes.
  2. Make sure peppers are completely submerged.
  3. I use a heavier smaller blow for this
  4. Or you can use a ziplock bag.
  5. Just make sure it is on a flat surface and you flip it half way through .
  6. Once peppers have soaked pull off stems and discard them.
  7. Some seeds and veins will come with the stems and that's fine.
  8. Not all your peppers will be completely soft, approved that is ok.
  9. Take the chili's, more about garlic, vinegar and blend, adding salt and pepper to taste.
  10. Once done put sauce through a sieve to remove excess solids
  11. Take sauce and put in your favorite jar or container.
  12. Discard leftover solids*
Notes
* if your anything like us chances are you don't like to waste things. As we kept making hot sauces, one thing was bothering us. What to do with the left over solids? We think we are coming up with some great ideas. And if you stay tuned we will share our discoveries.
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It’s Getting Hot in Here

June 11, 2014 / / 0 Comments

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!!!

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Red Hot Red Pepper Sauce
Author: 
Recipe type: Sauces
Prep time: 
Total time: 
 
Ingredients
  • 6 red peppers
  • 2 garlic cloves
  • 1 red Jalapeño
  • ¼ white onion
  • Small handful of cilantro
Instructions
  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.
Notes
You can also roast peppers directly on stove tops open flame, but this is only for experienced cooks.
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