Thursday, January 10, 2013

A Fiery Foodgasm


Who doesn’t love a little hot sauce to spice up your food? I know I am a huge hot sauce fan. Here’s my recipe for a green hot sauce that has a little heat and zesty tang to it. It’s a very flavorful hot sauce. 

Remember when working with any hot peppers, it is advised to use rubber gloves or just be very careful thoughtfully (many times over) to wash your hands after working with the peppers. Be careful to also not touch your eyes. 
Poblano peppers on the left and jalapenos on the right.

This recipe makes a nice big batch, so you can give some away to friends for gifts. Hot sauce is a great way to add a little heat and spice in your life (wink, wink)! You’ll be sure to have a fiery Foodgasm when you splash this on your food.


 Zesty Green Hot Sauce
Makes about 3 cups hot sauce

2 ½ lbs fresh jalapeno peppers
12 oz. fresh banana peppers
8 oz. fresh poblano peppers
4 cups white vinegar

1-2 tablespoons olive oil
1 medium yellow onion, sliced (about 2 ½ cups)
½ cup garlic, chopped
2 tablespoon kosher salt

Optional- 1 tablespoon Xantham Gum
(you don’t need this, but it helps keep the hot sauce from separating when it settles and adds a nice little thickness to the sauce)

Directions
Fully wash all the peppers. Slice off the stem and rough chop (make sure to keep all the seeds, as this is a HOT sauce). In batches puree the peppers with some of the vinegar in the blender or food processor (put just enough vinegar in each batch to help the peppers blend easily). Once the peppers are all pureed, add in the remaining vinegar if there is some and set aside.

In a large sauce pan, sauté the onions and garlic in the olive oil over medium heat for about 5 minutes or until they are translucent and tender. Make sure they don’t burn and adjust the heat down if needed. Add in the pepper/vinegar mixture and salt. Bring the mixture to a boil and then simmer for about 20 minutes. Sprinkle the xantham gum over the hot sauce and quickly stir it in. Strain the mixture using a sieve over a large bowl. You may need to do this in batches. Make sure to press the mixture fully into the sieve to collect all the yummy hot sauce below. The pepper pulp can be thrown away or used in your favorite spicy recipe. With the remaining liquid, taste and adjust the salt level to your liking. Let cool and using a funnel put the hot sauce into clean, sterilized glass containers. These can be stored at room temp, in a cool, dark place. This hot sauce has a little heat and a lot of tang, perfect for every meal needing a little kick.

Tip: When working with hot peppers, you might want to wear plastic gloves. If not, make sure to carefully and fully wash your hands many times before touching your eyes, as it will sting very badly. I note this from personal experience.

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