Post by Deleted on Oct 1, 2013 16:21:14 GMT
Awhile back I started experimenting with making my own hot sauce. I go through a lot personally and I like ones that bring a lot of flavor to the party and not just heat. And don't even get me started on those horrible ones which are little more then vinegar. Here are 2 recipes I tested out. Sadly, I never took my experiments further.
Version 1 - This recipe works very much like making an infusion. The resulting sauce is very watery. It has a good amount of heat but lingers only seconds on the tongue.
Ingredients:
1 Head of Garlic
2 Tbl Olive Oil
10 Jalapenos
1 1/2 Cup White or Red Wine Vinegar
1/4 Tea Sugar
1/8 Tea Salt
Directions:
Drizzle the Olive Oil over the Garlic and roasted for 45 minutes at 325*. Roast the Jalapenos at 400* until the outer skin has blackened. Rinse under water to remove the skin and remove the inner seeds (wear gloves).
Add the Garlic and Jalapenos to a food processor and pulse until finely minced.
Combine All Ingredients in a pot and simmer for 1 hour while covered. Strain out the pulp.
Version 2 - This recipe is very thick, and texturally is much closer to a pasta sauce. It has a moderate heat to it that takes a few seconds before it hits and lingers awhile.
Ingredients:
1 Clove of Garlic
10 Jalapenos
1/2 lb Onion
16 oz Tomato Sauce
1 Tea White Vinegar
2 Tbl Salt
1 Tbl Crushed Red Pepper
Directions:
Roast the Jalapenos at 400* until the outer skin has blackened. Rinse under water to remove the skin and remove the inner seeds (wear gloves).
Add the Garlic, Jalapenos and Onions to a food processor and pulse until finely minced or a paste.
Combine All Ingredients in a pot and simmer for 1 hour while covered.
Version 1 - This recipe works very much like making an infusion. The resulting sauce is very watery. It has a good amount of heat but lingers only seconds on the tongue.
Ingredients:
1 Head of Garlic
2 Tbl Olive Oil
10 Jalapenos
1 1/2 Cup White or Red Wine Vinegar
1/4 Tea Sugar
1/8 Tea Salt
Directions:
Drizzle the Olive Oil over the Garlic and roasted for 45 minutes at 325*. Roast the Jalapenos at 400* until the outer skin has blackened. Rinse under water to remove the skin and remove the inner seeds (wear gloves).
Add the Garlic and Jalapenos to a food processor and pulse until finely minced.
Combine All Ingredients in a pot and simmer for 1 hour while covered. Strain out the pulp.
Version 2 - This recipe is very thick, and texturally is much closer to a pasta sauce. It has a moderate heat to it that takes a few seconds before it hits and lingers awhile.
Ingredients:
1 Clove of Garlic
10 Jalapenos
1/2 lb Onion
16 oz Tomato Sauce
1 Tea White Vinegar
2 Tbl Salt
1 Tbl Crushed Red Pepper
Directions:
Roast the Jalapenos at 400* until the outer skin has blackened. Rinse under water to remove the skin and remove the inner seeds (wear gloves).
Add the Garlic, Jalapenos and Onions to a food processor and pulse until finely minced or a paste.
Combine All Ingredients in a pot and simmer for 1 hour while covered.