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Haute Hop Sauce

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I'll admit that I didn't intend to make a hot sauce with hops. I was just making a sauce with my pepper bounty from our High Ground Organics CSA. Then I got the bag of Cascade hops from the Lamberts. And, instead of using other herbs, I decided to turn the hot sauce into a hoppy affair. This really packs a punch, a bitter and delicious punch.

Ingredients

  • 1 pound fresh peppers (I had Padròns and banana peppers)
  • 3 whole garlic cloves
  • 1 T grey fleur de sel
  • 1 1/2 C white vinegar

Procedure

Wash and dry your pepper. Lay them on a parchment-lined baking sheet and preheat the oven to 350 degrees F. Roast for 40 minutes - until the peppers are shriveled and golden.


Once roasted, pull the stems from the peppers.


Combine the peppers, garlic cloves, and salt in a blender. Blend for a few pulses. Once the ingredients are roughly combined, drizzle in the vinegar. Blend till smooth.


Transfer sauce to a mason jar and allow to sit in the pantry; the longer it sits, the deeper the flavor that develops. I left mine for about 10 days. Blend the sauce smooth again. Test the sauce and adjust the salt to taste. Transfer to bottles or jars and place in the refrigerator.


This sauce will keep for 3-4 months. I plunked a few hops petals in the jar as a garnish.

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