I‘m eating grilled chicken with home made hot-sauce right now. As some of you know, I often dabble in random cooking experiments and hot sauce was one of the latest. Last year, just before Christmas, I made my first batch of hot-sauce and it turned out OK. The second batch was much better and I gave bottles of it to friends and family as presents. The 3rd-6th batches varied in flavors and consistencies as I tried all sort of different ingredients. I’m now on the 7th batch of hot sauce made from scratch and it’s the best yet. I don’t remember all the specifics as I sort of made it up as I went, but here are the basics to get started making hot-sauce yourself. The making of hot-sauce can be an eye-watering experience so be certain there are no small children or volatile pets in the area when you do this. I also suggest plenty of ventilation if you are not fond of that wonderful burning sensation felt when exposed to pepper spray.
Many hot-sauce recipes say to core or eliminate the seeds in the peppers. I leave them in. It’s the hottest part of the pepper and there’s no reason to make a weakling hot-sauce, especially if your friends are going to try it.
- 1 tablespoon olive oil
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 5 habanero peppers (take off the stems)
- 4 dried chipotle peppers
- 1/2 cup water
- 1/4 cup lime juice
- 1/4 cup white vinegar (for a more “hotwings” flavor eliminate the lime juice and double the vinegar)
- 1 cup of diced tomatoes (you could use a whole can instead)
- On an iron skillet (or saute pan), cook the carrots, onion, and garlic until the onions are clear.
- Put everything in the blender and puree until all the ingredients are one consistent texture.
If you have too little water, the final product will be a really hot paste. Just blend in more water until you get the consistency you need. You can cook the substance in a saucepan if you want, but that’s up to you. I never do as the spices would kill my lungs. You’ll have a decent quantity of sauce when completed. Put it in a jar of your choice and refrigerate it.
That’s the basics of the process, you can add all sorts of stuff to hot-sauce to vary the flavor. I prefer not to add salt and pepper, though I do know that many recipes call for those too. You may want to pick up an easily cleanable turkey baster to help refill your old hot-sauce bottles using your newly made hot-sauce.