Sunday, 12 October 2014

Hot Sauce #1


You can modify this recipe using different types of peppers. We have found a nice flavour and heat using Hungarian Wax Peppers and Red Hot Chili peppers. Other suggested peppers are Serrano Chiles, Tabasco, or even Jalapeno. We also tend to favour a heavier garlic flavour, which is reflected in the recipe.

CAUTION: Make sure your cooking area is well ventilated!



Ingredients
  • 12 Hungarian Wax Peppers
  • 10 Red Hot Chili Peppers
  • 6 cloves garlic
  • 1 small white onion
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 0.5L water
  • 0.25L white vinegar
Directions
  • Cut off the tops of the peppers. 
  • [Optional: split the peppers and remove the seeds. We like our sauce with the seeds in]
  • Slice the peppers very thinly in a diagonal pattern
  • Slice the onion very thinly
  • Chop the garlic very small, or mince it
  • Set a pan on high heat and add the oil
  • Once the oil has heated up, fry the peppers, onions, and garlic on high heat for about 5 minutes
  • Add the water to the fry pan, keep on high heat until the water boils off
  • The mixture at this point should be somewhat soggy. Place this in a food processor.
  • Turn the food processor on high and gradually add the vinegar. If the mixture seems a bit thick you can dilute it by adding more vinegar. The vinegar acts as a natural preservative.
  • [Optional: strain the mixture through a fine mesh or cheese cloth. We prefer the flavour with all the pulp]
  • Transfer to a bottle and refrigerate. Should last about 6 months.

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