Last Saturday I prepared a new batch of hot sauce. This time I multiplied my original recipe by two and one-half times. Fresno chilies stood in for Serrano chilies, mainly because I couldn't locate red Serrano chilies locally. And I even managed to rub capsicum juices in my left eye!
I tasted the hot sauce on Sunday. Coming away with a good, strong medium heat profile, I thought the hot sauce has a lot of potential. My hope is that the sauce will mellow out as it ferments in the refrigerator.
HOT SAUCE, VERSION 2
Weigh about 1 pound chilies at the market if you don't have a scale at home. That will yield around 10 ounces chili flesh. Add just enough water to barely cover the chilies and onions in the skillet. You can locate ground arbol and pequin chiles at MexGrocer.com.
2-1/2 tablespoons vegetable oil
10 ounces red Fresno, jalapeno or Serrano chili peppers, stemmed and sliced
7-1/2 ounces sliced onion
1 ounce minced garlic
1-1/2 teaspoons kosher salt
2 to 3 cups water
1 tablespoon ground arbol chili pepper
1 tablespoon ground pequin chili pepper
1 cup distilled white vinegar
Heat oil in a large heavy skillet over medium-high heat. Add chilies, garlic, onion and salt. Saute 3 minutes. Add water and continue to cook, stirring occasionally, for 20 to 30 minutes, or until peppers are very soft and most of the liquid has evaporated. Ventilate room with exhaust fan if necessary. Stir in ground arbol and pequin chilies.
Puree mixture in a food processor or blender until smooth. With motor running, add vinegar in a steady stream. Adjust seasoning with additional salt if needed. Strain sauce through a fine-mesh strainer, then transfer to sterilized half-pint canning jars. Cover with air-tight lids. Age 14 days in refrigerator before using.
Store in the refrigerator for up to 6 months. This recipe prepares 4 cups hot sauce.
Divide and Conquer
6 days ago