africa (53) art (69) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (345) critters (92) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (590) garden (98) GF (121) humor (64) iv (52) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (172) nola (9) npr (303) nwc (15) ocean (61) onionav (134) oregon (70) photos (218) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Saturday, September 24, 2011

Homemade Hot Sauce

#2, #3, #1

I've made some before, with a different Emeril recipe, this Emeril one is magic. I've made it 3 times, once straight up following the recipe, the other 2 times I used more chilies by weight, but they were fleshier peppers so I think I'm good. So, first batch was with 10 oz of green serranos, 2nd was 22oz of a green bell pepper looking chile that was surprisingly hot, grown by Sara's friend Erin, 3rd was 28 oz of yellow bell peppers, 2 red serranos, and 1 cherry bomb for heat.

Homemade Red Hot Sauce via Emeril

20 tabasco or serrano chiles (about 10 oz), stemmed and sliced
1.5 T minced garlic
3/4 c sliced onions (6 oz)
3/4 t salt
extra virgin olive oil
2 c water
1 cup white wine vinegar

saute the veggies for a couple of minutes
add salt and water, simmer till it is almost gone
cool, add vinegar, let steep overnight
stickblender
heat to a simmer again, put in jars, let cool before putting on the lid
let it rest for a couple of days in the fridge, there's an initial vinegar harshness that goes away
will last in the fridge for 6 -12+ months

update:
this version with pimientos and canned chipotles is gooood

No comments:

Post a Comment