13 Reviews of Sinus-Aid Hot Sauce

From: Sue L

On Sep 21, 2003

This is great! It has a balanced flavor of tomato and pepper (I used the cubanelle peppers) and is just hot enough to be tingly on the tongue but not deadly. I found that this batch makes 5 cups with the cubanelles, so you can plan accordingly if you wish to can. But I don't think one batch will last that long, make more! Thanks for posting, Mark!

From: Yvonne Burchfield

On Apr 27, 2001

Wow! I have been looking for something like this. I really enjoyed it. I do have one question. How long will this stay fresh and viable in the frig? (Not that it hung around for long, we couldn't stop eating it.

From: Titanium Chef

On Jul 14, 2002

HooBoy was this hot. We used 2 anaheim and 2 serrano chilies in addition to the jalapenos and habaneros. We froze individual baggies of it, so hopefully it will survive well for future use. It's inaugural use was in a grilled potato medley with green beans. Wonderful stuff, Mark! And very easy to make. Thanks for posting.

From: Denise!

On Sep 25, 2003

Mark dear, this sauce does not "sneak up on you"...it waltzes right up to you and smacks you upside the head! ROFL... Even better than I expected. I got a huge chunk of jalapeno on the first bite and had to run for the milk jug. Of course, DS was laughing because I said, "Wow, that stuff rocks!" Great combination of tomato vs pepper flavor. We served this on with your Cheese Enchiladas with Sour cream sauce - outstanding combination. This is my NEW hot sauce recipe - Thanks!

From: Samuel Holden

On Oct 22, 2001

Yummy... But what do you do with all that pepper-water... Must be usefull fo something (?!). as a substitute for "smelling salts" possibly )) LOL unfortunatly my BF hates hot peppers... he was not ammused ROFLOL.

From: Chef #190219

On Jul 12, 2006

I made a few additions to this recipe that worked well! Follow all of the above directions, but with these additions: drain the tomatoes 4 Serranos instead of 2 cubanelles 1/4 cup red wine vinegar 3/4 cup olive oil 1/8 tsp sugar It's really hot, and really tasty!

From: Fauve

On Sep 14, 2004

Wow! Don't let the medicine-y sounding name put you off. This is just a great (HOT!) salsa! I used jalapenos & habaneros... Oh, and I added chopped cilantro for texture... And boy, was this tasty and HOT! Thanks for sharing this with us, Mark!

From: Mark H.

On May 10, 2001

I generally keep unused homemade hot sauce in the fridge up to 10 days, though I''m sure I have pushed it further a time or two. Use your own judgement, but my advice is to err on the conservative side.

From: Angela Wilkinson

On Jul 17, 2001

From: spatchcock

On May 17, 2004

Well, this was great, Mark!! I unfortunately did not have any habaneros and forgot to pick them up at the store, so I just used a LOT (8 or 9) jalapenos. It did the trick, since these were very ripe, but not overripe, jalapenos. We loved this as a side to my bean enchiladas made with your very own Red Enchilada Sauce. Thanks for posting, and sorry it took me so long to get around to making this stuff!!