Blogging Ottinger (tim)Homemade Hot Sauce
Well, our first attempt. It’s weird, and the burn is delayed, but it’s good.
Jalapenos, onion, salt, oil, vinegar, boiled 1/2 to death, blended, strained.
Added some peach preserves at the end.
It’s odd, sweet and heatless at first, followed by a pretty good burn that lingers. Not so good on chips — too sweet and onion-y, but it’s amazing on hamburgers. I can’t wait to try it in a few more applications, like chops or chicken. And I wonder what it would be like to add some other spices, like maybe alspice or ginger.
I have a dozen more peppers (or so) to try again, and I think the next should be tomato-based. Or loaded with lime. Hmmm. Pineapple? But in the meantime, it’s something different and hot.
Well, I’m no expert… I’ve only made one homemade batch myself.
Habaneros, dried mangos, lemon juice, vinegar, 1/2 onion, 2 garlics. Boiled them for a short while, then let them soak in a glass jar for as long as you can stand it in the fridge.
Then I strained it. It was a little too thick, and much sweeter than I liked. Probably would use more vinegar and lime juice next time.
Yours DOES sound like a good burger condiment with those ingredients. Probably a mean marinade too. To go good with chips… on might need tomatillas and cilantro in it
Comment by Smoking Tongue — 2005-July-27 @ 09:29
That doesn’t sound bad at all. I think that blending and straining got a lot of good body for the sauce, but it’s too thick my way too. I’ll have to try soaking & straining for a thinner sauce. Lime juice sounds good.
And yes, tomatilla and cilantro sound like a good idea too. My next batch…
Comment by Administrator — 2005-July-29 @ 02:45