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

[noboundaries]

I like thick hot sauces. On a whim, I combined the two ingredients in a blender, juice and all. The result has ended up on just about everything I've eaten the last two days.

Dump, blend, enjoy. So simple. The result is a little tangy, a little smoky, great texture, and medium heat. It would be easy to adjust the heat upward with a little cayenne or smoked paprika. I may add a little vinegar to extend the shelf life in the refrigerator.

Bored? (I was). Give it a try. 28 oz for about $1.50.

 

[clifish]

Nice, so going to try this with black soy beans. I already have a can of the adobo peppers, I use that in a bbq sauce recipe.

 

[noboundaries]

So far I've used it on tri tip fajitas, rustic bread and mascarpone cheese, my breakfast burrito pictured above, and as a scoop-dip with a flour tortilla. It lit me up nicely right after the blend, but tamed a tad overnight in the fridge.

 

[clifish]

So far I've used it on tri tip fajitas, rustic bread and mascarpone cheese, my breakfast burrito pictured above, and as a scoop-dip with a flour tortilla. It lit me up nicely right after the blend, but tamed a tad overnight in the fridge.

I like how I can easily scale up the heat with this. My wife does not like much heat, me on the other hand will be adding ghost pepper powder to mine.

 

[chopsaw]

Thats a great idea . I've had some canned Chipotle peppers that are insanely hot though .

 

[fxsales1959]

I like thick hot sauces. On a whim, I combined the two ingredients in a blender, juice and all. The result has ended up on just about everything I've eaten the last two days.

Dump, blend, enjoy. So simple. The result is a little tangy, a little smoky, great texture, and medium heat. It would be easy to adjust the heat upward with a little cayenne or smoked paprika. I may add a little vinegar to extend the shelf life in the refrigerator.

Bored? (I was). Give it a try. 28 oz for about $1.50.
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Looks like good base flavor profile. Like the vinegar thought, plus maybe a scotch bonnet or two

 

[noboundaries]

Well, it lasted 5 days. I often eat Campbell's Chunky soups for a quick lunch. This simple sauce has transformed those familiar mechanized meals. It adds substance, not just a little heat and smoky flavor. Great dip for Simply Pita chips, too.

Time to make another batch.

If you have a quick, no cook hot sauce or concoction that's easy to throw together, please share.

Happy eating!

Ray

 

[mosparky]

Guess I'll have to give it a shot. Damdest things come from boredom.

 

[BrianGSDTexoma]

I like how I can easily scale up the heat with this. My wife does not like much heat, me on the other hand will be adding ghost pepper powder to mine.

Let me know how this came out Cliff.

 

[gmc2003]

I bet that would be great on smoked meatloaf. Thanks for the tip Ray

Point for sure
Chris

 

[clifish]

Let me know how this came out Cliff.

Thanks for the reminder Brian, I just pulled it out to try this weekend in PA.

 

[noboundaries]

I bet that would be great on smoked meatloaf. Thanks for the tip Ray

Point for sure
Chris

Thanks, Chris. Great idea! I like the combo of savory meat and slightly sweet coating with smoked meatloaf. I'd probably add 1/4 cup of raw or brown sugar to the sauce if you like a similar sweet/savory combo.

 

[mosparky]

Dang that's good !! I couldn't find the 19 oz beans, so made do with 15 oz Bush's. So a little chipotle heavy from the recipe. Warm but not stupid Hot.
The She-Beast concocted a Taco Casserole of sorts for tonights dinner. Perfect time to try it out.
The taste is VERY familiar, but Danged if I can place it. Gonna Bug me for a while. To Borrow a line from another Sauce, "Gonna put that $%^& on everything"

 

[noboundaries]

To Borrow a line from another Sauce, "Gonna put that $%^& on everything"

Glad you liked it, Mo! And yep. I've been doing the same thing. I'm on my second batch. I added a little balsamic, rice wine, and malt vinegars, probably 1/3 cup total. It didn't change the flavor or texture much at all.

Great as a dip on pita chips and corn chips, too!

Kind of reminds me of a thicker enchilada sauce, but WAAAAAY easier.

 

[clifish]

mixed up a batch with 15oz can of black soybeans

used an immersion blender added vinegar to thin a bit.

First try was on an egg scramble in a wrap. Sweet, Smokey, bit of spice, very good. Doing chicken and beef sliders tonight on the griddle so might add some ghost pepper powder to mine and put it on this sliders.

 

[noboundaries]

Looks great, Cliff. Obviously, this combination of beans and chipotles has some horizontal reach to take in a few different types of beans; black, Bush's, and black soy. Glad you found it good.

 

[chopsaw]

I got to try this .

 

[clifish]

I got to try this .

I found I used more vinegar than I thought to thin it out a bit, now that could be from black soy beans.

 

[chopsaw]

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 .

 

[chopsaw]

15 oz. can of S & W Black beans and a can of chipotle peppers . Seemed to need some salt . Ended up with about a half tsp of Franks chili lime seasoning . Another good one Ray noboundaries . Pork tacos tonight . This is gonna be perfect .