Jun 2, 2012
My peppers and chilies are maturing at a nice rate out on my back deck. It won’t be long before the first batch is ready to harvest. I’m sure that I will have way more than I can use or eat fresh. This dilemma has gotten me thinking, “What am I going to do with all these damn pepper.” I’m sure I am going to have plenty of stuffed peppers. I’m sure my beans will be on the spicy side for months to come…
Then it came to me. I’ll make some homemade hot sauce. I’m sure that will take a lot of peppers. I’ve heard that once you start making your own hot sauce, you never go back to that stuff you find on the supermarket shelf. I looked around at some recipes and found this hot sauce recipe that looks easy enough for me to make.
I haven’t made this yet but I expect good things from it. I’ll try it when I have friends over and after I gather enough fruit.
- 1 lb Fresno chiles
- 15 TBSP distilled vinegar
- 1 TBSP water
- 1 3/4 tsp kosher salt
- Trim the stems off of the chiles, leaving the base that the stem attaches to. Rumor has it that that part gives great flavor. Who am I to challenge a good culinary rumor?
- Toss the chiles in enough olive oil to coat them. Then roast them in a broiler, or grill them if you can. The goal is to get a nice char on them.
- Puree them in a food processor or blender with enough vinegar to keep them moving.
- Strain them through a fine sieve, smashing the whole time to get as much of the pulp as possible.
- Add the water, salt and the rest of the vinegar and pop in the fridge to chill for a few days. You can certainly eat it immediately, but it only gets better with time.
The original recipe can be found here.