Hot Sauce! by Jennifer Trainer Thompson

Author:Jennifer Trainer Thompson
Language: eng
Format: epub, pdf
Publisher: Storey Publishing
Published: 2012-10-10T16:00:00+00:00

Satan Sauce

This sauce takes no prisoners. Many sauces feature one chile type, but here I used different chiles to play off each other, like instruments in a band. The ancho gives the sauce fuller tones, while the Dutch red chile adds a flirtatious heat to the hit-and-run Scotch bonnet. (The red chile also brings brilliant crimson flecks to an otherwise golden gal, like little warning flags signaling what’s redhot inside.)

½ ancho chile

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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