So most recently, I made my special brand of handcrafted table hot sauce.
Lots of fun, and real tasty too.
First off, you'll need the following:
- 12 Serrano Chiles
- 3 Red Bell Peppers
- 6 Fresh Jalapenos
- 3 German Wax/Yellow Banana Peppers
- 12 Habenero Peppers
- 2 Pasilla Chiles
- 3 Tomatillos
- 1 Large Tomato
- 1 Large White Onion
- 2 Medium Garlic Bulbs
- 1 small 6oz bag of Red Hot Chile Peppers
- 1 Lemon
- 2 Pints Distilled White Vinegar to 1 Pint Cold water
- 1 Large Bottle of Real Good Beer
- 2 shots of good Rum
- Large Stock/Soup pot
- Potato Masher
- Hand Mixer
- Blender / Food Processor
- several 6-12oz bottles with caps
So first, take the Onion roughly chopped, peeled and cleaned Garlic, quartered Tomato, halved Lemon, bag of Red Hot Chiles, Beer, Vinegar, and Water and turn on a High Heat
At the same time either fire up the grill or turn your oven on it's highest setting and let pre heat.
Take all the chile peppers and clean off any stems or leaves. Then Roast all the Peppers until slightly blackened and set aside.
At this point the vinegar should be boiling, if not wait until it starts and then add all of the roasted peppers.
Lower Flame to a Medium High and let simmer. Checking occasionally
Once the veggies start to break down, and the Lemon is all but just the skin, start to mash the mix with a potato masher now and then, helping it to break down.
Remove Lemon skin and take your electric mixer and start to mix the blend while cooking. At this point the liquid will start to turn reddish, but still be watery.
Continue cooking until it starts to thicken slightly and reduce and remove from heat directly into the fridge.
The cooking process on average can take 4-6 hours, the longer the better.
Once the pot has cooled, remove and mix until you have a slightly chunky mix with a thick red sauce. Stir well and start to add to the blender or processor. Blend until liquified on highest setting (5 minutes per batch) and set aside in a large bowl or another stock pot. Once all the sauce has been liquified stir in the ice cold rum and mix well.
Then depending on bottle size, add just shy of a full bottles worth to your blender/processor and liquify once more for about 3 minutes and then add to bottle.
Once this stage is complete place the bottles in a dark cupboard and leave em be for 7 days. Checking once a day to relieve any gasses that might have built up.
Then it's ready to eat, no need to refridgerate, although you're more than welcome to. The longer it ages, it hotter it gets.