Hot sauce

I like spicy food.  My wife thinks I’ve burned the heat receptors off my tongue because I have no reasonable gauge for how spicy things are.  A few years ago my buddy Bill sent me a recipe for basic hot sauce and since then I’ve altered it a bit.

Jalapeño Hot Sauce Recipe

  • 1 teaspoon vegetable oil
  • 3/4 teaspoon salt
  • 20 fresh jalapeño chiles, sliced
  • 2 cups water
  • 3 cloves garlic, minced
  • 1 cup distilled white vinegar
  • 1/2 cup onion, minced

Directions

  1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
  2. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
  3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

Recipe Source – http://allrecipes.com/Recipe/Jalapeno-Hot-Sauce/Detail.aspx

Here’s what I made the other day…

Ingredients:

  • 2 Tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 6 cloves garlic, pressed
  • 1/2 large onion, chopped
  • 25 habaneros, sliced
  • 10 serranos, sliced
  • 5 “spicy red chiles” (I think they were Fresnos)
  • Oregano (maybe 4T or 5T)
  • Cumin (about 3T)
  • 1/2 cup white distilled vinegar
  • 3 cups water

Directions:

  1. Combine the oil, salt, garlic, onions and chiles in a saucepan.  Add oregano and cumin for taste. Sauté the chiles for 5min or so to soften up.
  2. Add the water and bring to a boil, then simmer for 20min.
  3. After the mixture cools, pour into a blender and liquefy.  Slowly add the vinegar while blending.
  4. Soak a tortilla chip and give it a whirl.

Like I said before, I’m not the guy to ask if something is hot or not.  This sauce leaves my mouth tingling for a good eight minutes, but has some great flavor.  When I’ve made this in the past, it tends to get hotter the longer it sits.  I’m sure Alton Brown knows the chemical reasons behind it.  If this cocktail of hotness is too much, feel free to substitute any other chiles.  My main goal in a hot sauce is to have something that tastes good.  If your hot sauce tastes awful, it’ll ruin your food and that’s not good eats.