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hot sauce

Year of the Sauce:  Week 3

There is nothing photogenic about sauce, especially this one.  It just sits there, watery and red.  No personality.  No flair.  Just boring sauce.

Looks can be deceiving, however.  This spicy sauce adds heat to tacos and eggs, and probably just about anything you like to put Cholula or Tabasco on.  It’s thinner than commercial hot sauces (they use thickeners) but just as tasty.  I used Fresno peppers this time around, but next time I think a blend might be nice.  I had no idea hot sauce was so easy to make – I’m sure I’ll be making this one again.


1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar


Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)
Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)

Source: Bon Appetit

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