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Hot Sauce Recipes?

Rip Saw

By Rip Saw,
in Huddle Lounge

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mr beauxjangles Newbie

mr beauxjangles

Posted
Posted

I'm having the same issues this summer! I share a garden with a friend (he has a yard, I do not as a condo dweller) and we planted tons of different chiles this year. We had lots of red and golden cayennes. I basically just improvised and it turned out pretty good. If I recall correctly, here's what I did:

Roasted about six or eight of each (red and golden cayenne). Added those to four raw red cayennes that I seeded. Added a few cloves of roasted garlic (maybe three?), about two or three tablespoons of salt, and maybe one tablespoon of brown sugar to a saucepan along with what was probably about a cup of apple cider vinegar (I was eyeballing everything). I used an immersion blender (hand blender) to puree it all in the pot then brought it all to a simmer for about three or five minutes. Poured it off into a jar and left it sitting out for two days at room temp. I recall checking out a few recipes before getting started and some recommended leaving out at room temp for a few days while others recommended a long fermentation process with the chiles. There was too much vinegar so I poured off some and popped it in the refrigerator after a couple of days. You could probably reduce the amount of vinegar in the original recipe or just pour it off like I did. My approach seemed wasteful though. Anyways, that's what I did and I've enjoyed it so far. Would love to hear what others have done.

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