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.
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:
- Rehydrate the Morita Chilis in about 250 mL water, remove seeds and reserve hydrating liquid.
- Clean and remove seeds from the fresh red chilis.
- 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.
- Press through a fine sieve and pour into a clean container. Refrigerate for 24 hours. Taste again and adjust salt and vinegar to taste.
- Enjoy with hamburgers, hot dogs, steak or use as a flavouring in other sauces or stews.
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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[…] was a basket of epic heat! Since I’ve already made Sweet Chili Sauce with Dried Apricots and Hot Sauce I decided to make a version of the very popular Sriracha Sauce because it is a staple in […]
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What an exotic hot sauce with tahini and fennel in it, Eva.
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Thanks Sharyn, it has a lot of complex flavours and the heat sneaks up on you.
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Mmmmm this hot sauce looks amazing Eva! Not sure I could get Morita Chilis around here… do you think Chipotle Chilies might be a good substitute?
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Hi Amber, it’s the smokey flavour that makes the difference, do if you can get smoked chilies any kind would be great!
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Love this recipe Eva. I can’t wait to give this to my mom… I know my mom and stepfather would love to incorporate this into a lot of their recipes
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Thank you kindly Kay.
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What can ya say–some like it HOT! Looks fabulous =D
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Thanks Squishy Monster!
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Ooooo! How tasty Eva! Mr. N and Mike would put this on just about anything and everything! I would enjoy it my pitas with hummus and chickpeas. Tasty!!!! Love your label too. 🙂
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Thanks Kristy, I’m almost finished the sauce and I only made it last week! Looks like I’ll have to plant more peppers next year.
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I can not stand heat and as a result chilis and I are not good friends but I love all the layers of flavor in there..and tahini..very interesting
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I know a lot of people who are not big fans of the heat, but you could probably make a version that uses sweet peppers. Can you get sweet smoked peppers in Jordan? I’m not sure here, but I know I can get Smoke Spanish Paprika which would work in a pinch.
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hot and saucy! i love it! I am thinking I need to order a few bottles from you:)
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How flattering, Jessica, thank you!
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Oh Eva… you’re speaking my language girl ;-). I adore hot sauces and this just looks terrific. (Totally jealous of your gardening prowess by the by). I bet this sauce is hot! Love the addition of tahini too – unexpected and I suspect adds some wonderful depth and flavour to the mix. Your presentation is so pretty – love that last snap with the tiny spoon and of course your homestyle Ėva label… fabulous!
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Thank you kindly Kelly, your kind words are very flattering. I wish I had brought some of the hot sauce with lunch today.
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Kevin likes it hot — so he’d love your hot sauce Eva! Good on ya for growing your own chili peppers….I’ve never tried to grow them before. Hope the tomaotes ripen before your big trip!
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Thanks Barb, it turned out pretty yummy, I’ve even seen JT sneak some on crackers!
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This sounds like a really flavorful hot sauce. Happy that you posted photos of the gift tomato…hope they ripen before you leave. We leave 4 weeks from today so I’ll be making a lot of tomato sauce before we close the cottage.
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I’m finding it hard to believe the trip is so close and summer is almost over; the time is really speeding by. We’ll be wrapping up our trip about the time you get there. We’re expecting warm temperatures at all our destinations, the coolest will be the nights in the mid teens Celsius, but the highs will be close to the 30’sC!
We closed the cottage this past weekend. The tomatoes look a little pink, so there is still hope.
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It looks really thick. I love a lot of hot sauces, thick, thin, light, dark. I bet this is great. I like the use of tahini.
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Thanks Greg, I’ll be using it in a dressing for lunch today.
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Eva, this sounds and looks great! 😀 I love hot sauce and would carry it around me if I could! 😛
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Thanks Lorraine, I could also put hot sauce on pretty much anything too!
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Ah! The “gift” tomatoes.Now I understand… I do hope you get to taste at least a few before your leave.
When Life gives you chilis, Eva makes hot sauce. And what a hot sauce! This sounds really good and I give you credit for using tahini paste to mellow the heat. What a great idea!
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Thank you kindly John, this weekend would have given the little beauties some good sunshine, fingers are crossed.
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What a lovely looking sauce and I love your label on the bottle – very clever! This sauce would have so many uses and yes, it would definitely be good on some pulled pork. Love the look of your tomatoes xx
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Thank you kindly Charlie. The label is just clip art for Microsoft office! It’s royalty free and it’s free!
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Eva, you know how much I love hot dishes and sauces, so it will not be a big surprise if I say I have fallen in love with your recipe. It sounds very complex and creative and fiery just as I like it . The label is really cute. I make such basic hand-written labels on my jars…
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Thanks Sissi, it is a rather complex sauce, but it balances the heat with flavour nicely. I love the smoke the dried peppers added to it.
For the label, I got the graphic from ms office clip art on line, it’s free!
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I love the added Eva touches! My belly would disown me if I ate hot, but I love the photos.
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Wow.. now this sounds and looks like the perfect hot sauce. I didn’t know you should add something to smooth out the heat and tanihini would be an excellent addition for flavor too. Your tomatoes are doing so much better than my plant.. I have tomatoes but every single leaf has withered.
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Thanks Barbara, I’ve had to trim my leaves back a lot because they got some sort of mildew on them. I have my fingers crossed that they’ll ripen before we leave on vacation.
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Ah thats a nice surprise! Wish my tomato plants would grow so big and that they could give that many fruits… alas, I have to wait. Fortunately my chillis are growing. =D
Interesting Eva, that you added Tahini into the recipe. I am curious to know what your hot sauce tastes like.
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Thanks Helene, the hot sauce has a complexity of flavours from the smoke of the dried chilies and a bit of sweetness from the peppers. At first, the tahini made it a bit bitter, but then it mellowed out and just became richer. I’ve heard that you can add a pinch of bicarbonate of soda to counter bitterness, but I haven’t tried it yet.
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Beautiful bottle and the combination of ingredients sounds intriguing. I do think there is a typing error of some sort in the list of ingredients as these 2 are confusing.
20 g garlic
2 cloves, minced finely
Is it 2 cloves of garlic, minced finely? Because dried cloves are too hard to mince … you’d have to grind them.
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Thank you Maria! Yes indeed it it a glaring typo! It should be two cloves of garlic minced finely and two plain cloves! I shall correct it now. It’s a beautiful fall day at the cottage, I’ll have to correct it from my iPhone sitting on the dock!
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You’re lucky to be out at the cottage. It rained today and seemed overcast and miserable much of the day. Fortunately, I was able to run my errands and return home fairly quickly.
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That’s a shame about the weather you had Maria, we didn’t have a cloud in the sky all day; by evening some clouds rolled in but that was just for a beautiful sunset. They said today may be a bit rainy but I still don’t see a cloud in the sky. Always sad to close up when it’s so nice out.
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Adding tahini, such a creative idea. Love your label.
You sure have a lot of tomatoes on your plant.
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Hi Norma, yes that tomato plant was like winning the lotto! I sure hope they ripen before our trip to Europe in 10 days!
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Love this hot sauce! I love the addition of sesame paste.
Well done, Eva.
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Thank you kindly, Angie. It’s got some great flavours that’s for sure.
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Why not tahini? I really like this recipe.
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Thanks Maureen, the Tahini really helps to quell the heat, but beware it still comes through at the end!
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Wow when you say hot, I can imagine it putting my mouth on fire 🙂
Lovely tomatoes too!
Cheers
Choc Chip Uru
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Thanks CCU, it’s heat comes through at the end, which can surprise some.
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