Since last winter was the warmest winter ever and spring started in late February around here, my peppers and tomatoes went in early. My poblano and banana peppers already have leeetle babies in their flowers. My new experimental peppers, Caribbean Hots, are lagging behind but I’m still thinking ahead. Hot sauce!
I’ve made a few homemade hot sauces and, frankly, I wasn’t very happy with them. Especially the fancy ones with mangos and extended, complicated cooking techniques that included cheese cloth.
There is one hot sauce recipe that I’ve stuck with. It’s simple and tastes mighty fine. I’d like to post it and ask you guys how you’d change it to make it better.
Also-- your recipes. Easy, hard-- as long as it comes out good.
My hot sauce: Dice a half an onion, 3 or 4 garlic cloves and an inch of ginger. Mince your peppers. I use whatever peppers I’ve got my hands on. 12 medium sized jalapenos and one poblano makes a spicy hot sauce. Not super hot but not Frank’s non-Hot.
Heat a tablespoon or two of oil in a medium saucepan and soften the veggies (but not the ginger). Throw some salt in there. When the the stuff is nice and wilted add the ginger and two cups of water. Let it boil. Let it boil and boil until almost all the water is gone.
Put the boiled mess in a blender with a cup of white vinegar.