Homemade hot sauce
Meg is a trusted home cook.
my son and I used a recipe from "Make the Bread, Buy the Butter". Cut up hot peppers, whiz them in the blender with a little vinegar and let them sit in the cupboard for 6 weeks,then refrigerate. Cheap, easy and bright tasting-- leaves tabasco in the dust!
Thanks I'll definitely try it out!
Try to use a mix of fresh and dried hot peppers as well as flavors that compliment the pepper or object being cooked or pickled. So consider strong herbs and spices. My personal favorite is fennel sees or anise sees, coriander and cardamon are close seconds.I would suggest BBQ possibly over a smoker or charcoal or wood burning grill. Grill you peppers and tomatoes until their good and charred and let them chill in the fridge. Then peel that charr and finish the sauce on the stove top on a simmer. Ask and I shall elaborate
What would you use to smooth out the peppers? So it's not just thick peppers?
Please enter a valid email address.
Well played. You deserve a cookie.
Perfect for your weekend potlucks
One-Pot, No-Mixer Chocolate Cake
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)