Hot sauce is one of those things that everyone should keep in their pantry or refrigerator. It goes great with so many things and given my love for Mexican food, homemade hot sauce is the perfect thing to make and keep around all the time. Summer has yielded many a pepper at the farmers markets so I decided to take advantage and picked up some fresh jalapenos and serranos to finally make my own hot sauce. You can easily adjust the amounts of peppers or types in the following, but be aware that changing the types will affect flavor (which isn't a bad thing).
1.5-2 lbs of peppers (I used 1 pound jalapenos and 1/2 pound serranos)
2 1/4 - 2 3/4 cups white vinegar (I found like it more on the vinegary side after making it again...experiment to your taste)
4 tablespoon sugar
2 tablespoons salt
2-3 garlic cloves
Makes 2 pints
Roast all the peppers either under the broil, over a BBQ, or on top of the stove. Let them cool until you are able to handle them and cut off the stem. Add all of the ingredients to a blender or food processor. Puree until it reaches a desired consistency (or do what I did and just walk away for a few minutes). Pour into a jar and keep refrigerated. It will probably last a few months if not a year, but will lose heat over time.
This makes very hot sauce so feel free to play with the amounts of serranos or replace a few with poblanos.
So, 2 questions-how is hot sauce different from "salsa"-this seems spiced differently from the tomatillo based salsa verde of Blanca's-yes? And for this recipe, the skins stay on when you puree them?
ReplyDeleteOur conception of salsa is that it usually contains tomatoes or tomatillos as the base and then has chiles along with other things. Though salsas are technically sauce, too. This recipe is flavored purely by chiles, which is why it is so hot and meant to mostly spice things up with a little chile flavor. And, yes, the skins do stay on.
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