As a lover of fresh salads and homemade dressing my wife bought me a handful of fresh peppers to add to a zesty salad. Just that the peppers were way too hot as a colorful addition to a nice salad! Since no food will go to waste I had to come up with another plan for the peppers. Why not make my own hot sauce? I looked up how the world famous Tabasco Hot Sauce is being made and figured from there how to go about making my own version.
For my recipe I used:
200 g. (7 oz.) hot peppers
250 ml. (1 cup) White Vinegar (5%)
1 1/2 table spoons of Himalayan Salt. As an alternative you can use sea salt.
Remove blemishes, chop the peppers roughly with a nife and place the peppers (with the stems removed) in a blender and chop them to small pieces.
Put the chopped peppers into a small pan on the stove, add the vinegar and turn the heat to medium-high. bring the sauce to a boil and stir continuously while making sure that nothing sticks to the pan, reduce the heat to low and continue cooking the sauce for a few more minutes. Caution: The steam might irritate your lungs and nose - ventilate your kitchen well.
Remove the stems.
Rinse the peppers thoroughly.
Caution: Be careful when handling hot peppers as they might irritate your skin. You might wear disposable gloves and wash your hands thoroughly after being done.
Add the salt into the blender and continue chopping the peppers.
Pour the sauce in an airtight glas container (avoid using plastic containers) with a funnel.
Refrigerate the sauce for about 2 weeks allowing the sauce to develop its consistency and flavor .
This is the first part of my legacy in making hot sauce. I will be back on this subject in about 2 weeks with more updates. We will be looking at the Steps 7 and 8 which will deal with the finishing procedures like straining and final bottling of the sauce. Cheers, André