Uncle Thom's Face Melting Hot Sauce

Uncle Thom's Face Melting Hot Sauce Recipe - Spicy and Delicious

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Uncle Thom's Face Melting Hot Sauce is a fiery and flavorful condiment that will add a kick to any dish. This hot sauce is not for the faint of heart, as it is made with a variety of hot peppers that will surely make your taste buds tingle.

History

This hot sauce recipe has been passed down in Uncle Thom's family for generations. Uncle Thom himself was known for his love of spicy food and his signature hot sauce was a staple at family gatherings and cookouts. The recipe has been tweaked and perfected over the years, resulting in a sauce that is truly unforgettable.

Ingredients

4 or 5 habanero peppers (orange or Red)
A cell phone picture of some of the peppers used
5 serrano peppers
1 jalapeno pepper
0.25 of a large white onion
12 oz (340 g) of tomato sauce
1 clove of garlic
1 tbsp of white vinegar
3 tbsp of brown sugar (or to taste)

How to prepare

Roast and peel all of the peppers. If you are using any peppers that are 10,000 Scoville Units or hotter, make sure to wear latex/nylon gloves and goggles when handling them. To roast the peppers, hold them over a gas burner using tongs.
Peel and dice the onion and garlic.
Puree the onion and garlic in a food processor.
Place the onion, garlic, and tomato sauce in a frying pan (do not heat yet).
Now, it's time to wear your gloves and goggles: if you want to reduce the spiciness of the peppers, you can remove the seeds and membranes. However, I usually leave them. Dice the peppers, remove the stems, and use the food processor to chop them to your desired size. Pureeing will result in a smoother sauce.
Mix the peppers with the rest of the ingredients and bring it to a boil. (Keep your goggles on, as the fumes can cause severe eye irritation).
Add the brown sugar and vinegar, and thoroughly combine all the ingredients.
Pour the mixture from the pan into a container and refrigerate. Only use when you want a flavorful and spicy sauce.

Variations

If you want a fruitier and more refreshing flavor, consider not roasting and peeling the peppers. This will give the sauce a salad-like freshness. Keep the peppers in larger pieces.
For a milder yet delicious taste, use Serrano peppers (about 15,000 Scovilles) instead of Habanero peppers (around 150,000 Scovilles). Use 8-10 Serranos as a substitute.
On the other hand, using only Habanero peppers will result in an extremely hot sauce with less flavor. You can also upgrade to Bhut Jolokia (Ghost) peppers (500,000+ Scovilles) for a sauce hotter than most pepper sprays. Alternatively, downgrade to Anaheim peppers (5,000 Scovilles) and Poblano peppers (500 Scovilles) for a milder heat level.
For reference, Jalapenos are rated around 5,000 Scovilles.
For a milder hot sauce, you can reduce the number of hot peppers used in the recipe. You can also experiment with different types of peppers to create a unique flavor profile.

Disclaimer

This sauce is extremely hot and can cause discomfort. Proceed with caution. It is important to note that hot sauces and peppers can cause serious medical issues. If you are not accustomed to spicy foods or have any health concerns, it is advisable to avoid this sauce.
Do not underestimate the need for gloves and goggles. I once made the mistake of touching my eyes while handling serrano peppers (which are relatively mild), and I had to spend the next half-hour rinsing my eyes under a sink. Imagine the pain caused by Bhut Jolokia, Habanero, Red Savina, or Cayenne peppers. Getting this sauce in an open cut is equally painful. Exercise caution as this sauce is not far from pepper spray.

Cooking Tips & Tricks

When handling hot peppers, it is important to wear gloves and goggles to protect your skin and eyes from the spicy oils. Roasting the peppers before adding them to the sauce will enhance their flavor and add a smoky element to the hot sauce. Adjust the amount of brown sugar to suit your taste preferences - more sugar will mellow out the heat, while less sugar will make the sauce spicier.

Serving Suggestions

Uncle Thom's Face Melting Hot Sauce is perfect for drizzling over tacos, adding to soups and stews, or mixing into marinades for a spicy kick. It can also be used as a dipping sauce for chicken wings or vegetables.

Cooking Techniques

Roasting the peppers before adding them to the sauce will enhance their flavor and add a smoky element to the hot sauce. Pureeing the peppers will result in a smoother sauce, while chopping them will give the sauce a chunkier texture.

Ingredient Substitutions

If you can't find serrano or jalapeno peppers, you can use any hot peppers of your choice. You can also substitute white vinegar with apple cider vinegar for a slightly different flavor.

Make Ahead Tips

Uncle Thom's Face Melting Hot Sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. The flavors will continue to develop over time, so the sauce may become even spicier.

Presentation Ideas

Serve Uncle Thom's Face Melting Hot Sauce in a small bowl or jar with a spoon for drizzling. You can also garnish the sauce with fresh herbs or a sprinkle of chili flakes for a pop of color.

Pairing Recommendations

This hot sauce pairs well with grilled meats, seafood, and vegetables. It also complements dishes with bold flavors such as Mexican or Thai cuisine.

Storage and Reheating Instructions

Store Uncle Thom's Face Melting Hot Sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat the sauce in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Each serving of Uncle Thom's Face Melting Hot Sauce contains approximately 30 calories.

Carbohydrates

Each serving of Uncle Thom's Face Melting Hot Sauce contains approximately 5 grams of carbohydrates.

Fats

There is minimal fat content in Uncle Thom's Face Melting Hot Sauce, with less than 1 gram of fat per serving.

Proteins

This hot sauce contains negligible amounts of protein, with less than 1 gram per serving.

Vitamins and minerals

Uncle Thom's Face Melting Hot Sauce is rich in Vitamin C, thanks to the abundance of hot peppers used in the recipe. It also contains small amounts of Vitamin A and Vitamin K.

Alergens

This hot sauce contains no common allergens such as nuts, dairy, or gluten.

Summary

Overall, Uncle Thom's Face Melting Hot Sauce is a low-calorie condiment that is packed with flavor and heat. It is a great way to add some spice to your meals without adding extra calories or fat.

Summary

Uncle Thom's Face Melting Hot Sauce is a spicy and flavorful condiment that will add a kick to any dish. With a rich history and a perfect balance of heat and flavor, this hot sauce is sure to become a staple in your kitchen.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Uncle Thom’s Face Melting Hot Sauce. It was a hot summer day, and I was visiting my friend Martha’s farm. We were in the kitchen, chatting and sipping on some lemonade when Martha’s brother, Thom, burst through the door with a huge grin on his face.

“Guess what I made today!” he exclaimed, holding up a small jar of bright red liquid.

“What is that?” Martha asked, eyeing the jar warily.

“It’s my new hot sauce recipe!” Thom replied proudly. “I call it Uncle Thom’s Face Melting Hot Sauce.”

I couldn’t help but be intrigued. I’ve always been a fan of spicy food, and the thought of a homemade hot sauce made my mouth water.

“Can I try some?” I asked eagerly.

Thom grinned and handed me a spoon. I dipped it into the jar and took a cautious taste. The heat hit me immediately, but it was a delicious kind of burn that left me craving more. I couldn’t believe how flavorful and complex the sauce was – a perfect balance of heat, sweetness, and tanginess.

“This is amazing, Thom!” I exclaimed, reaching for more.

Thom chuckled. “Glad you like it! I’ve been experimenting with different ingredients and spice levels to get it just right.”

I was determined to learn how to make this incredible hot sauce for myself. Thom was more than happy to share his recipe with me, and I eagerly scribbled down the ingredients and instructions in my recipe notebook.

As I started making Uncle Thom’s Face Melting Hot Sauce in my own kitchen, I couldn’t help but think about all the other recipes I’ve collected over the years. From my own mother’s comfort food classics to exotic dishes I’ve tasted while traveling, each recipe holds a special memory or connection to someone I care about.

One of my favorite recipes is for my grandmother’s famous apple pie. She used to make it for me every time I visited her, and I can still remember the smell of cinnamon and baked apples wafting through her cozy kitchen. It’s a recipe that has been passed down through generations, and every time I make it, I feel like I’m carrying on a family tradition.

Another recipe that holds a special place in my heart is for a spicy shrimp curry that I learned from a dear friend during a trip to India. The flavors and aromas of that dish instantly transport me back to the bustling streets of Mumbai, where I spent hours wandering through markets and sampling street food.

Each recipe I’ve collected over the years is like a piece of my personal history, a snapshot of a moment in time or a connection to someone I love. And now, Uncle Thom’s Face Melting Hot Sauce has joined the ranks of my cherished recipes, a reminder of a fun summer day spent with friends and the joy of discovering something new and delicious.

I’ve made adjustments to Thom’s original recipe over the years, tweaking the spice levels and experimenting with different types of peppers and vinegars. Each batch I make is a little different, but they all have that same bold, fiery flavor that I love.

Whenever I whip up a batch of Uncle Thom’s Face Melting Hot Sauce, I can’t help but smile and think of that sunny day at Martha’s farm. It’s amazing how a simple jar of hot sauce can hold so many memories and connections to the people and places that have shaped my life.

As I sit in my kitchen, surrounded by the aromas of garlic, chili peppers, and vinegar, I can’t help but feel grateful for all the recipes I’ve collected over the years. Each one is a treasure, a reminder of the joy and love that cooking and sharing food can bring.

I may not know what the future holds, but I do know that I’ll always have my trusty recipe notebook filled with a lifetime of culinary adventures and memories. And for that, I am truly grateful.