This recipe has been a long time in coming. I mean a long time. I have been planning to make this since the beginning of time. Not really, but sometimes it feels like that. It started quite a few years ago, when Saveur Magazine had it's Saveur 100. This is a list of 100 cooking gadgets/tools, recipes, restaurants, people, methods...you name it, it's there. Anything remotely linked to food can be found on this list. So, anyway, they had a hot sauce recipe. I took one look at that and knew I needed to make it. My husband LOVES hot sauce. I am not even joking. When we were first married he poured Frank's Red Hot on EVERYTHING-pizza, eggs, tacos from Jack in the Box, spaghetti, whatever. It was gross. He has since been reformed by a long and tedious process that has been painful at times, but he has been clean now for over a year,
with only the occasional indulgence. Tabasco, however, is still a staple in our fridge. I am fine with that. He uses it on his eggs, on pasta, pizza, etc, to give it some extra heat and flavor. I don't cook very spicy food because right now we are living with my parents and my dad can't eat anything the even registers on the Scoville scale. Plus, I have small children, so I really try to keep the heat to a minimum, or at least only on certain people's plates.
Back to the recipe. I found this recipe and determined to make it. Unfortunately, it called for Fresno chilis, which I have still been unable to locate. I asked at the Farmer's market, grocery store, looked for seeds or plants to grow my own-no luck. And I live like two hours from Fresno-what's up with that? You would think they would be available around here. My produce guy said they can't even order them.
About a year later, I saw another hot sauce recipe. Again, calling for Fresno chilis. I checked the grocery store again. No dice.
Finally, what I decided to do was develop my own recipe. Fresno chilis have a similar heat to jalapeno, so I figured if I used some bell peppers and some habanero peppers I should reach a happy medium in the heat department. (Well, actually, a happy hot) I loved the beautiful orange color that the sauce had, so I used orange bells and habaneros. I had the habaneros growing in my garden, along with the Thai red chilis. You don't have to use them, but you could use another tiny red chili, or whatever. I am also very curious as to what it would be like if I sauteed onions and garlic with the peppers. I would think it would just be even more delicious!
Here you go and have fun. We finished off the first bottle in about a week. It has a sweet and hot flavor, just perfect on tacos and anything else you want to put it on. I put it on my turkey sandwich one day, just for kicks and giggles.
Hot Sauce Recipe:
4 orange bell peppers
5 Thai red chilis (or more habaneros)
1 Tablespoon olive oil
2 cups white vinegar
2 teaspoons salt
Trim the stems off of the chiles and seed the bell peppers. Cut them into large chunks. Place the olive oil and chilis in a large pot on the stove.
Turn the heat to medium and cover. Cook for about 20 minutes, tossing occasionally, but allowing the peppers to brown a bit on the bottom. If you need to you can turn up the heat a bit.
Add the water, salt and the rest of the vinegar and puree until blended. Place in a jar. The flavor will improve with time, but it is pretty good as is.
Store in the refrigerator.
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home