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Archive for September 2nd, 2012

Eva’s Hot Sauce

This was an unexpected surprise in the spring

It has more tomatoes than I would have thought

We’ll likely have enough for one salad

This year I was too late in getting tomato plants but nature gifted me with a sprout from last year. Now it is about 90cm (36″) tall and has a good lot of tomatoes growing on it.

But I was able to get some chili pepper plants in and now I have a lot of chili peppers, more chili peppers than JT and I would eat. So I got to thinking, what can I do with chili peppers? Hot sauce, of course.

This hot sauce turned out quite complex with a good amount of heat, but also a great flavour. It’s uncooked, so it won’t last forever in the fridge, but hot sauce rarely lasts in my house anyway.

I would totally spread this over my Heuvos Rancheros, Shakshuka or even in Pulled Pork. Or add it to a BBQ sauce for the pulled pork to make it even more awesome than you would ever imagine. The possibilities are endless.

Careful, it’s hotter than it looks!

Éva’s Hot Sauce

Makes enough to fill a 250 mL bottle

Ingredients:

  • 20 g fresh red chilis
  • 20 g smoked Morita Chilis (I got these when we were down in Wisconsin visiting our friends Paul and T)
  • 20 g garlic, minced finely
  • 2 cloves
  • 1/2 tsp dried oregano
  • 1/8 tsp cumin
  • 1/2 tsp salt
  • 5 pink pepper corns
  • 1/8 tsp fennels seeds
  • 1/4 cup puréed tomatoes
  • 1/4 cup puréed sweet red peppers
  • 1 tbsp cider vinegar
  • 2 tbsp tahini paste

Directions:

  1. Rehydrate the Morita Chilis in about 250 mL water, remove seeds and reserve hydrating liquid.
  2. Clean and remove seeds from the fresh red chilis.
  3. Put everything into the jar of an immersion blender and blend until you achieve a smooth paste, adding a little of the reserved hydrating liquid to achieve your desired consistency. You’ll want to taste for seasonings, but remember, it won’t really come alive until at least 24 hours in the fridge.
  4. Press through a fine sieve and pour into a clean container. Refrigerate for 24 hours. Taste again and adjust salt and vinegar to taste.
  5. Enjoy with hamburgers, hot dogs, steak or use as a flavouring in other sauces or stews.

A little dab will do you

Notes:

  • The Morita Chilis lend a smoky flavour to the sauce.
  • Rick Bayless uses sesame and pumpkin seeds puréed to cut some of the heat in a couple of his hot sauce recipes, so I thought, why not tahini paste? It does make the sauce more caloric and thick, but it also smooths out the heat.
  • I added the spices that I thought would work in the hot sauce, you can adjust to your taste or even choose entirely different combos!

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