Oh, folks. This is seriously the best hot sauce I’ve ever tasted. I know, I know; heavy claim. But, oh my gosh, this is so good. You really just need to try it. My hubs and I are both super smitten.
And guess what :). I happened upon it accidentally. By altering and then "messing up" a homemade Sriracha sauce recipe, I hit on something mighty fine.
What you’ll need (yields 1 small jar):
• Half pound of peppers, de-seeded – I chose a combination of vine sweet mini peppers and habaneros. Seven sweet peppers and three habaneros. That combo gave it a pretty good kick – I'd say it made it a 6.5 on the spicy scale.
• 5 tablespoons of minced garlic
• 2 tablespoons of sugar
• 1 tablespoon of sea salt
• 1 1/2 cups distilled white vinegar + 2 tablespoons later in recipe
• 2 tablespoons of water
Start off by washing, halving, and de-seeding all your lovely peppers. Remember not to touch your nose and eyes.
*Note: Be very careful as you handle extra spicy peppers. A pair of latex gloves may be a good idea to protect your hands. And be aware that, as you cook them, you may feel the vapors in the air. Good ventilation is a plus, and if you’re lungs are sensitive, perhaps a dust mask too.
Now, in a non-corrosive bowl mix up your vinegar solution – the first three ingredients with 1 1/2 cups vinegar – and put your pepper halves in to soak overnight.
Once they’re all nice and marinated, take them out and drain the vinegar into a sauce pan. Some of the garlic will drain, some will stay with the peppers – no big deal.
Bring the vinegar to a simmer over medium heat, and allow it to reduce by half.
Then add your peppers and garlic and cover.
And this is the part you want to be extra vigilant for – you want the peppers to become tender and caramelized (a little char is no big deal), drawing the sugars out and browning the mixture. But it’s easy to look away for a few minutes and it’s burnt. This step doesn’t take too long, so just hang out there while it cooks and keep an eye on it. This is what mine looked like.
Once you’ve hit that sweet caramel spot, scoop your peppers and garlic into your food processor and go to town.
Blend until it’s smooth and has a consistant texture. And here’s where the 2 tablespoons of vinegar and 2 tablespoons of water come in. You’ll need to add them as you're blending because it will get a little too thick. I added some after blending too, just to thin it a little further. All in all, about 4 tablespoons (vinegar + water), but its thickness is up to you. Thin it out even more, or keep it thick – just be sure to add equal parts of each.
Spoon it into a little glass jar. And eat it on just about everything.
We do :).
Great for gifts!
Or to hoard for yourself. Enjoy!