The Hot Sauce Cookbook: The Book of Fiery Salsa and Hot Sauce Recipes by Rockridge Press

Author:Rockridge Press
Language: eng
Format: epub
Publisher: Rockridge Press

RED HOT SAUCE IN THE STYLE OF FRANK’S

MAKES 2 CUPS VEGAN VEGETARIAN GLUTEN-FREE

Frank created this sauce in Buffalo, New York, in the 1960s to go on his fabulous bar food, the chicken wing. Mix a little into anything where a bit of heat would liven up the dish, from macaroni and cheese to ground meats. Or, you can do it Frank’s way: Mix this sauce with some melted butter and toss with fried, broiled, or grilled chicken wings for a classic snack.

1 TABLESPOON VEGETABLE OIL

10 OUNCES TABASCO CHILES OR RED SERRANO CHILES, STEMMED AND CUT INTO ½-INCH-THICK SLICES

5 GARLIC CLOVES, FINELY CHOPPED

¾ CUP CHOPPED YELLOW ONION

¾ TEASPOON FINE SALT

2 CUPS WATER

1 CUP DISTILLED WHITE VINEGAR

1. In a medium saucepan, heat the oil over high heat. Add the chiles, garlic, onion, and salt and cook, stirring occasionally, for 4 minutes. Add the water and continue to cook, stirring occasionally, until almost all of the water has evaporated and the chiles are soft, about 20 minutes.

2. Transfer the mixture to a food processor fitted with the blade attachment and process until smooth. With the food processor running, pour in the vinegar and process until evenly incorporated.

3. Place a mesh sieve over a measuring cup and strain the mixture. Discard the solids. Season with salt if necessary. Transfer to an airtight container and refrigerate for 2 weeks before using. This sauce will keep in the refrigerator for up to 6 months.

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