Skip to main content

MAKE Your Own Hot Sauce


Inspired by his latest issue of MAKE magazine, the Precise Kitchen Elf requested that we make our own hot sauce. Done. Though the magazine was the inspiration, the recipe is our own.


Ingredients
  • 2 pounds fresh peppers (I had shishitos, red jalapenos, and more)
  • 3 whole garlic cloves
  • 1 T salt
  • 1 1/2 C white vinegar



Procedure
Wash and dry your peppers. Lay them on a parchment or silicone mat-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 jar and cover with a cheesecloth. Allow to sit in the pantry; the longer it sits, the deeper the flavor that develops. 


We left ours for about 11 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.

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.