We go through a lot of hot sauce! So when I saw a recipe for homemade hot sauce I had to try it. It's really simple, we've made it several times this summer. It doesn't hurt that we have tons of hot pepper plants in our garden.
You can use poblano, cayenne, habenero, jalapeno, or a combination. Just be careful when making this sauce. Wear rubber gloves, and do not breathe any of the fumes.
D.I.Y. Hot Sauce
Written by Mark Bittman, taken from the blog Bitten
New York Times
"When you’ve got 15 spare minutes and the color is where you want it, put on a pair of rubber gloves and get out the blender. After you rinse the chiles, chop the stem off each (I use scissors), get rid of any bad spots, and drop them into the container of the machine. You can core them and clean out the seeds, but why bother? This stuff is going to be hot no matter what you do.
Pour in enough white vinegar to submerge the chiles, along with a handful of salt. Puree until quite smooth. Transfer the sauce to a pot and bring to a boil, stirring once or twice. Seriously: at no time during either of these steps do you want your nose or eyes anywhere near the fumes that waft from these vessels. Funnel the sauce into a clean jar or bottle and cool. Then cover with a cloth napkin and let the mixture sit at room temperature for three days, undisturbed. Carefully pour off all but a thin layer of the vinegar (which true enthusiasts save for another use) and refrigerate. The sauce keeps for months; you’ll know if it goes off when it starts to ferment and get sort of effervescent. But you’ll use it all before then."
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I bet this can be somewhat dangerous while making -LOL! I made some cayenne rubbed chicken the other night and the fumes were lethal! We love all things spicy and this sounds like a real treat. This is one I will try when I'm home by myself with the windows open!
ReplyDeleteLove homemade hot sauce. I love to experiment with different types of peppers, onions, garlic, ramps, vinegars, etc. Rather than use a blender, I strain the vinegar out and use that as a thin, vinegar based sauce (comparable to Tabasco) and then work the peppers through as best as I can for another type of sauce, and then use whatever won't go through the strainer almost like a salsa. Yum, I am going to have to make a fresh batch tomorrow.
ReplyDeleteOh, and you aren't lying about the gloves and fumes! The first time I made it, my 2 month old was in her seat in the kitchen with me, just hanging out. The peppers were simmering away on the stove and she started sneezing and crying all of a sudden. It was definitely from the fumes! Needless to say, Mom came and took her out of the room.
ReplyDelete