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Steve2 in LA

Make your own hot sauce! I've got a batch brewing as we speak. REC > > >


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Joined: Feb 7, 2006

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Posted to Thread #15944 at 12:45 am on Aug 22, 2009

Hot Sauce
This recipe was first published in Saveur. Makes 2 cups

1 lb mixed MEDIUM-TO-HOT FRESH RED CHILES, FRESNO, HOLLAND, OR CAYENNE, stemmed
3 Tbsp KOSHER SALT
2 cups DISTILLED WHITE VINEGAR

Rinse the chiles in a colander under hot running water; pat dry. Transfer chiles to the bowl of a food processor along with the salt. Process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until finely chopped, about 1 minute.

Transfer the chile mixture to a glass jar. Cover and let sit in a cool place to ripen for 2 days, without stirring.

Uncover and stir in the vinegar. Cover and let sit in a cool place for 5 days to let age and allow the flavors to meld.

Set a mesh strainer over a bowl. Pour the chile mixture into the strainer and press it through the mesh screen with the back of a spoon. Discard solids. Pour sauce into a glass bottle with a tight-fitting lid. Refrigerate for up to 6 months. Shake before each use.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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