Homemade hot pepper sauce
I just completed a batch of homemade pepper sauce (see posts at Mark Bittman’s blog and at the Kitchn [sic]). I bottled 3 pints in pint jars. Ingredients:
4 small fresh habaneros, stem removed
6-8 dried chipotles, stem cut out
4 large dried anchos, stem cut out
1 large dried New Mexico hot pepper, stem cut out
juice of 2 large limes
2 large cloves garlic
splash of liquid smoke
splash of Worcestershire sauce
white vinegar
handful of salt
I blended the above, poured into a pot, brought to a boil, and simmered it for 10 minutes. I poured it back into the blender and blended once more (the dried chiles now being soft), then added a large shot of good bourbon.
I funneled the final version into three 8-oz bottles. I just tasted it: hot (though not painful) and delicious. Two bottles to in-laws, one bottle for me.
I would have used more fresh chiles, but only green chilies were available—no red ones.
UPDATE: It occurred to me last night that a tablespoon of brown sugar would be an interesting addition.
Is there anything non-alcoholic that can be substituted for the bourbon? Otherwise, sounds very potent.
Paula
27 August 2009 at 6:17 pm
Sure. Click the links in the posts above and you can get non-alcoholic versions.
LeisureGuy
27 August 2009 at 8:30 pm
Just curious how much white vinegar you used. I’ve been experimenting with fire roasting my peppers on the grill until black. Rub the black skin off and leaves a nicely peeled and fire roasted pepper. adds great flavor. I like the brown sugar idea. Honey or molasses might be good too.
Ian
9 September 2009 at 3:31 pm
I fill the blender jar completely with peppers (stemmed, of course), then add liquid (white/red-wine/balsamic vinegar (any combination or singly), bourbon or wine, dash of this or that (soy sauce, Worcestershire sauce, liquid smoke) to cover the peppers and go just above the 1-qt line. (I bottle in 8-oz bottles, so this makes 4 such bottles.)
LeisureGuy
9 September 2009 at 3:40 pm