четверг, 19 мая 2016 г.

hot sauce final

hot sauce final


hot sauce final


hot sauce final


It all started when we ran out of hot sauce.


At first, I didn’t really believe we had run out of hot sauce because we always seemed to have some on hand thanks to a super-couponing friend. Said friend manages to get it for free and then passes some along when she decides she needs that shelf space in her pantry for, say, something they’ll actually eat. (This is also how we’ve avoided buying mustard and toothpaste for the past year).


I also didn’t believe we’d really run out of hot sauce because I didn’t remember eating any, save for a splash or two on a burrito maybe every month or two.


So when My Guy complained that we were out of hot sauce I didn’t believe him. I thought, ‘He’s just not looking hard enough,’ and forgot about it.


Only to be reminded again a week later, and the week after that. Inwardly I sighed to myself, and commenced looking about the pantry shelves and refrigerator door, certain—so certain!—that there was a bottle to be had somewhere.


There were none.


Inwardly I sighed again and added ‘hot sauce’ to my mental list of ‘things to buy if you see them on sale at the store.’


Later that week, serendipity struck.


There, on the bruise-and-dent produce rack, were two packages of slightly wrinkled hot peppers. Total cost for both: about 70 cents.


How could I not?


So I bought them and took them home and tossed them into the crisper drawer.


Then, because I am on the ball like that, I let them sit there.


For about three weeks.


Until on Lazy Sunday afternoon, weary of watching yet another episode of Ugly Betty (four in one sitting is, I think, a bit much even for a Lazy Sunday), I decided it was Time to Cook.


Having never made hot sauce before, I had no idea where to start. Do you cook it? Or just steep the peppers in vinegar and toss them in a blender? In fact I had no idea what kind of peppers I had even bought, labeled as they were, ‘Produce by weight/USA.’


Thank you, Internet, for coming to my rescue once again.


I didn’t follow a certain recipe in particular, instead taking a cue from the ingredients labels from different brands.


The best advice I found—which was, incidentally, on a gardening message board—was this: Mix up your brine ingredients first before adding any peppers, tasting as you go. The brine will be the base of flavor for your sauce so if it doesn’t taste delicious, then your sauce won’t taste delicious. (Unless you just want a basic vinegar-pepper sauce like Tabasco, in which case forget I said anything at all about flavor).


Be sure to have plenty of vinegar on hand (apple cider vinegar preferably, though white will do), as I had to add more than double the amount I’d initially thought I needed, due to the HOTness of the peppers (personally I’m not a fan of too much HOT).


hot sauce peppers


Items of note: I was shocked by how much sauce this made, and next time will remember to plan ahead and have plenty of sterilized bottles on hand so I won’t have to dig through the recycling bin at the last minute.


Also, you will not regret having a cold beer and tortilla chips while you cook/taste-test. In fact, I’m pretty sure it’s required.


The ingredients and amounts I ended up using are flexible—adjust them to suit your taste/heat preference. Bare bones, all you really need is water, vinegar, hot peppers and salt. But I like having a little something extra, especially if that something is garlic.


Homemade Garlic Hot Sauce Recipe


2-2 ½ cups hot peppers, stems removed (wear gloves when cutting)


1 cup water


4 ½ cups apple cider vinegar or white vinegar, or a mix


2 heads garlic (about 30 cloves), cloves peeled and sliced in half lengthwise


4 teaspoons garlic powder (or another head of garlic—I ran out)


1 large onion, chopped (optional)


12 Tablespoons sugar


2 teaspoons salt


3 teaspoons Worcestershire or soy sauce


½ cup lime juice or additional vinegar


1 teaspoon each ground cumin and coriander (optional)


Heat oven to 425°. Place peppers on a tray and toss with 2-3 Tablespoons olive oil. Roast in the oven for 15-20 minutes or until soft and beginning to blister. Meanwhile, add all other ingredients together in a large pot and heat over medium heat. Adjust seasonings to taste. Cook until onions and garlic are softened. Add the peppers and simmer a couple of minutes. Puree using an immersion blender or regular blender. Continue to simmer as you adjust seasonings to taste/spiciness level, if needed. Pour into sterilized bottles and seal. Store in the refrigerator.


Original article and pictures take http://www.basilandfig.com/04/2012/make-your-own-hot-sauce-adventure site

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