Steve Kroll
Wine Guy
One of the things I look forward to every fall is making homemade hot sauces from whatever chilies I happen to grow or buy at the farm market. In past years, I've used jalapeños, serranos, habaneros, and cayenne. This year I had an abundance of Thai chilies. Below is a very basic recipe will work for pretty much any kind of chilies.
Ingredients
Preparation
These sauces will keep for up to year in the fridge.
Ingredients
- 1/2 lb. chili peppers, finely chopped (roughly 2 cups)
- 1 small onion, thinly sliced
- 5-6 cloves garlic, finely minced
- 1 tsp vegetable oil
- 1 tsp kosher salt
- 1 tsp sugar
- 1-1/2 cups water
- 1 cup white distilled vinegar
Preparation
- Heat oil over medium high heat in a 1 quart saucepan. Add chilis, onions, salt, sugar. Sauté for 5 minutes until onions begin to soften. Add garlic and sauté for another 30 seconds.
- Add water and cook on medium high heat for about 12-15 minutes, or until most of the liquid has evaporated.
- Purée pepper mash along with vinegar in a food processor.
- Correct the seasoning and use the back of a spoon to press the mixture through a fine mesh strainer to remove most of the solids.
- Carefully pour the sauce into sterilized 5 ounce hot sauce bottles. Refrigerate and allow to age for 2-3 weeks before using (it will mellow a bit).
These sauces will keep for up to year in the fridge.