Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces by Thompson Jennifer Trainer

Author:Thompson, Jennifer Trainer [Thompson, Jennifer Trainer]
Language: eng
Format: mobi, epub
Publisher: Workman Publishing
Published: 2012-04-23T16:00:00+00:00

1 fresh Dutch Red, Thai, or jalapeño chile

16 fresh Scotch bonnet chiles (preferably orange or yellow), stemmed

1 cup coarsely chopped yellow onion

4 garlic cloves, peeled

1 cup distilled white vinegar

1 tablespoon freshly squeezed lemon juice

1 tablespoon gold rum

½ teaspoon dried oregano

1. Submerge the ancho in hot water and soak until soft, about 20 minutes. Drain, then finely chop the ancho.

2. Roast and peel the Dutch Red (see page 30). Stem, seed, and finely chop.

3. Combine the Scotch bonnets with the onion and garlic in a food processor and process until finely chopped. Pour the vinegar, lemon juice, and rum into a nonreactive pan and bring to a boil. Pour the liquid into the food processor, add the oregano and the chopped Dutch Red chile, and process lightly. Add the chopped ancho teaspoon by teaspoon, processing briefly in between, and pulsing only enough to get a smooth yellow-orange sauce with red flecks (overprocessing will result in a red sauce, which is also quite beautiful).

4. Pour into bottles and seal (see storage instructions on page 51). Refrigerated, this sauce will keep for 6 weeks.

MAKES 2 CUPS

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