Blogging Ottinger (tim)Latest Hot Sauce
My latest is a serano pepper hot sauce. I have been making hot sauces with ginger and onion and garlic in them, and decided I needed to back off and get some basics down. I have used too much onion and too much garlic in the past and need to get a better handle on the process so this time I kept it simple.
I put the peppers in a little water and vinegar and kosher salt, boiled them until fairly soft, and then pressed them through a strainer with a spoon until I had nothing left but the skins. I poured off the thick, gobby green stuff into a small dish (I need bottles) and have been enjoying it for a while now. It brightens up just about any dish, especially omelettes or potatoes. My family is a little afraid of it, but I think it’s reasonably mild and has a nice flavor. I also wimped out and didn’t include a lot of the vanes and seeds. It would be stronger if I did, but wouldn’t taste any better.
Next time, I’ll probably leave out the vinegar or add it after straining (and in small amounts purely for preservation). As is, it’s a nice condiment. I guess less is more.
I’ve got a lot more peppers. When I get a few bottles, I’ll hit it again.
