Hot Enough Fer Ya!? Making Homemade Hot Sauce

Around these parts, hot sauce is as important as say, air.  Or water.  Or coarse ground sea salt. The Big Man and I love hot sauce.

We’d marry hot sauce if we could.  Sit in a tree, love it all night, go to the chapel, whatever it takes.  When it comes to hot sauce, there is definitely room in this marriage for one more.

A confession: sometimes I get a craving not just for food that I can douse with hot sauce, but for hot sauce itself.  We’re partial to sriracha and cholula here in the Shoebox. However, since I am not a masochist and can’t bring myself to eat it off of a spoon, I will make tacos, or shrimp and grits, or order in pad thai, just so I can smother it in something spicy.  Oh it’s bad.  It’s real bad.

I have this thing with making our own “pantry staples” here at home.  I’d rather see how difficult it is to make your own crackers, or pasta (it’s surprisingly easy) and hot sauce and tomato paste, than just rely on processed finds, no matter how organic or sustainable they are.  It’s just that much more satisfying doing my own thing, you know?

So for my first go at this New Staple Hot Sauce, I made a green Tabasco-like sauce, thin and spicy and totally raw with only three ingredients.  The three parts of the recipe each have some time in between, to allow a gentle “fermentation”, if you will, before the next step.  It required more patience than I usually posses but I felt like a rockstar when it was finished- not only because it about burned the mouth off of me, but it has depth and flavor underneath the heat.  This one is the new Casa de Omeletta staple, I can feel it.   And so fricking easy, too.

In other words- if this summer’s heat hasn’t gotten you down yet, here is some hot sauce to make your mouth feel like it’s on fire.  You’re welcome!

 

A little PSA about handling chilis for these sauces- Please wear gloves.  The chiles with the best flavor are the ones that will make you cry if their capsicum gets on your skin.  I speak from experience here, friends.  The last time I did not wear gloves before mincing chiles, I thought I was being all smart by taking my contact lenses out beforehand and washing my hands thoroughly with dish soap after, but chili oil got into the dry skin between my fingers and they burned for nearly an entire day.  It was such fun to spend nearly 24 hours scratching like some deranged lunatic off her meds, and that was with precaution on my part!  So grab those gloves and save yourselves.

Green Chili Sauce

Adapted from Bon Appetit Master Hot Sauce

Makes a little more than two cups

2 cups minced chilis- the hotter the better.  Try habanerosred and green cayenne, or birds eye chilis

1/8 cup coarse ground salt

1 cup distilled white vinegar

¼ cup white wine vinegar

___

Combine chilis and salt until evenly mixed and pulse in a food processor or with an immersion blender until coarsely pureed.  Let sit, uncovered and at room temperture, for at least eight hours or overnight.

Stir in vinegar and loosely cover.  Let sit for at least one more day (the longer you let this sit- up to one week- the stronger it will taste)  Give it a stir at least one to three times a day.

Prepare a fine-mesh sieve over a bowl or a jar and press the chili mixture through, collecting the thin sauce at the bottom.  Press until the mixture looks a bit dry, then let it sit for about an hour.  Press some more, repeating the dry mixture test, until the chilis release little to no juice.  Discard the chilis and save the hot sauce- will last up to four months in the fridge.

The sauce will separate over time’ just give it a shake each time before using.

 

xo omeletta

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