Homemade Hot Sauce
My favorite sauces are those that add flavor and heat without overpowering the food with a vinegar taste. This recipe definitely falls in that camp. It's thick, subtly smoky, and earthy, with a little bit of sweet and just enough heat.
From: PatioDaddio — December 14, 2009
1/2 cup Dried de Arbol chiles, ground with a mortar and pestle
1/2 cup Dried Pasilla (negro) chiles, ground with a mortar and pestle
12 oz Red wine vinegar (I used Star brand)
2 cups Water
3 Tbsp Garlic salt
1/2 cup Dark brown sugar
1/4 tsp Ground tarragon
1/4 tsp Ground ginger
1/4 tsp Cinnamon
Combine the chiles, vinegar and garlic salt in a medium non-reactive mixing bowl.
Boil the water and add it to the bowl.
Cover the bowl and let it sit 12 hours at room temperature to reconstitute the chiles.
With a spoon, skim off and discard as many of the floating seeds as possible.
Put one cup of the chile mixture in a small non-reactive sauce pan and bring just to a boil.
Remove from the heat and add the sugar, tarragon, ginger and cinnamon.
Stir unil the sugar is completely dissolved.
Pour all of the chile mixture into a blender and puree two minutes.
That’s it! Put the sauce in clean sanitized hot sauce bottles or jar(s).
The recipe made enough to fill six standard five-ounce bottles. I don’t know how long it will keep, but it should be at least a couple of months.
It occurred to me the other day that it’s strange that I haven’t ever made my own sauce. That situation has now been rectified and I have a recipe to share. It was purely an experiment that I made up as I went along.