Quick, No-Cook, 2-Ingredient Hot Sauce-New Favorite

[bauchjw]

What a cool idea! I love chipotle in adobo and use it a lot. This’ll become a staple here! Thank you!

 

[gmc2003]

I have several cans of different beans , but no chipotle peppers .
I have adobo sauce that would probably work , but the unopened jar of tabasco pepper jelly is nagging at me .

Rich, what do you put the Tabasco pepper jelly on? It sounds good, but I don't think it would work with crunchy peanut butter.

Chris

 

[chopsaw]

Rich, what do you put the Tabasco pepper jelly on?

I haven't used the Tabasco yet , but have used a lot of pepper jelly on crackers , or mixed with cream cheese as a dip / spread . I'm gonna open the Tabasco tomorrow and see what it's like .
If you haven't had pepper jelly and cream cheese , you should try it .

 

[noboundaries]

If you haven't have pepper jelly and cream cheese , you should try it .

Food of the gods.

 

[zwiller]

Food of the gods.

+1. There are a few Amish options here for pepper jelly type stuff but HOLY did not know Tabasco makes jelly! I _LOVE_ Tabasco. Grabbing some ASAP. There is a recipe here called cowboy candy or something that I always wanted to try for this too.

Fired up the grill last night and charred an onion to make this soon. Gonna try and season some GB with it. Problem is wife threw the onion out since it was too dark. LOL. Reminds me I need to smoke some onions...

 

[chopsaw]

did not know Tabasco makes jelly!

Me either . They're getting new items where my Son works .
Just opened it up . Man it's good . Be great glazed on some ribs or mixed with SBR's

 

[xray]

I’m gonna give this a try shortly. I have all the ingredients sitting in my pantry at all times.

I’ve got a good feeling how this is gonna taste too. I’m thinking it will be similar to a good black bean dip. If you’re looking for ideas, spread on a tostada with your protein and toppings of choice. Lots of possibilities with this sauce.

Lazy Chicken Tinga Tostadas

I wanted to switch things up for Taco Tuesday last night but didn't feel like going all out either. Searched for a few chicken tinga recipes online but ended up taking the easy way out. These tostadas required few fresh ingredients but the flavor more than made up for it. Chicken Tinga is...

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[clifish]

I just finished my first round up last night. Used it on eggs, burgers, pasta primavera and even just dipping in those air fried discs that taste like Styrofoam.

 

[gmc2003]

I just finished my first round up last night. Used it on eggs, burgers, pasta primavera and even just dipping in those air fried discs that taste like Styrofoam.

But did ya like it? LOL

 

[clifish]

But did ya like it? LOL

Oh man this will be a staple, smoky, sweet heat goes on most anything. I wonder how much vinegar or something else to add so it could stay in the fridge for a month?

 

[noboundaries]

Oh man this will be a staple, smoky, sweet heat goes on most anything. I wonder how much vinegar or something else to add so it could stay in the fridge for a month?

We'll figure it out, Cliff!

I'm making my third batch today. For the second batch I rinsed out the cans with probably a total of 1/4 cup of three different types of vinegars. No noticeable impact on flavor. No degradation over a week. Today I'll use ACV to rinse out the cans. So, with the addition of vinegar it's a 3-ingredient hot sauce.

I can't even think about eating eggs without it now...and I LOVE eggs!

 

[noboundaries]

Just made the third batch. Yep, about a quarter cup of ACV. And...wait for it...a heaping teaspoon of cocoa powder. Why? Because I can't leave ANY recipe alone, even my own.

Result? It added another level of complexity to such a simple sauce, but it's not a mole. It kinda evened out the chipotle pepper edge just a tad. It's still friggin' addicting. Tomorrow will be the true test, though, when the flavors have had a chance to sleep together overnight in the fridge.

So, it was just another experiment. The beans, chipotles, and vinegar are still the best, but like someone said above, those three items could be a great base to build upon.

 

[clifish]

Yeah I plan to bottle some up and do weekly testing to see about longevity. I am thinking of so many directions I could possibly take this.

Has anyone coated ribs with this? Did it caramelize or would it benefit from some sugar in the mix?

 

[bill1]

If cocoa powder adds a surprising bit of flavor, finely ground coffee (either instead or in addition to) might as well.
This stuff is pretty good, maybe mix in instead of blend in?

 

[clifish]

If cocoa powder adds a surprising bit of flavor, finely ground coffee (either instead or in addition to) might as well.
This stuff is pretty good, maybe mix in instead of blend in?
View attachment 633718

I would do that in a heart beat but for me I would use this:

 

[bill1]

Thanks, I'm going to have to look for that! The stuff I shared isn't hot, just flavorful.

 

[clifish]

Thanks, I'm going to have to look for that! The stuff I shared isn't hot, just flavorful.

I find it at Walmart ( at least in the ones in a more ethnic areas)...my wife thinks the one you posted is too hot....lol

 

[noboundaries]

My Texas wife introduced me to Rotel decades ago. We're never without some in the house.

Might try the finely ground coffee. The jury is still out on the cocoa. It kinda diminished the bean flavor a tad but added another subtle element. It's good with the cocoa but I think I prefer it without.

 

[mosparky]

I put some on a burger and it stood up well with the other flavors.
Mixed a little in a small bowl with about a 50/50 sour cream. Used as a dip. Muted the flavor a little. enough not to completely overpower the chips.
Tried the same with mayo. Believe it or not the mayo overpowered it. Maybe next time 25% mayo.
Thinking of mixing it with a melty cheese for a dip.
This stuff is so good, there's got to be something to take it over the top. I just haven't figured out what it wants to be.

 

[noboundaries]

I have an enchilada sauce I made up that I blend with some golden raisins. The raisins took that sauce over the top. Going to try that next time I make it.