We had a bit of a hot sauce showdown around here last week. I really wanted to make hot sauce after seeing the spicy pepper selections at the union square green market and the brooklyn kitchen. I couldn’t decide if I wanted it roasted with onions and garlic (left) or thin and vinegary (right). With the husband’s help, we made both.
If you have made hot sauce before you already know about the eye watering, cough inducing, curse evoking hot pepper fumes. Work in a ventilated kitchen, utilizing any window, fan or gas mask you may have. And consider wearing gloves.
Hot Sauce 1
1/2 lb hot peppers, stems removed, roughly chopped
1/2 of 1 bell pepper, stem and seeds removed, roughly chopped
3 tablespoons (or so) water
1 teaspoon salt
1/4 cup white vinegar
In a blender, puree peppers and salt, adding water as necessary. Transfer to a jar, cover and let stand at room temperature over night. Add vinegar and let stand at room temperature, covered 48 hours. Puree mixture in a blender and strain into clean jar or bottle. (I like a little bottle outfitted with a speed pour top.) Store in fridge up to 6 months.
Hot Sauce 2
3/4 lb hot peppers, halved, stems and seeds removed
2 cloves garlic
1 carrot, peeled and chopped
1 shallot, peeled and chopped
drizzle olive oil
6 tablespoons white vinegar
1 tablespoon salt
1/4 cup water, plus more if needed
Heat oven to 450 degrees. Arrange peppers and garlic on baking sheet. Roast about 20 minutes. Set aside. In a pan with medium low heat, saute carrot and shallot in drizzle of olive oil until caramelized, about 10-15 minutes. Transfer to blender and add garlic and peppers. Add vinegar, salt and water. Puree. Add more water if needed to help with blending. Strain into clean jar or bottle. Keep in fridge up to 6 months.