What do you know about hot sauce? I didn’t know that much, so I did some research. Wikipedia tells us that,
“One of the first commercially available bottled hot sauces in America appeared in 1807 in Massachusetts. However, of the early brands in the 1800s, few survive to this day. Tabasco sauce is the earliest recognizable brand in the United States hot sauce industry, appearing in 1868 and becoming synonymous with the term hot sauce in the United States. As of 2010, it was the number 13 best-selling condiment in the United States preceded by Frank’s RedHot Sauce in number 12 place, which was the sauce first concocted and used with the creation of Buffalo Wings.”
20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
1 1/2 Tbsp. minced garlic
3/4 cup thinly sliced onions
3/4 tsp. salt
1 tsp. vegetable oil
2 cups water
1 cup distilled white vinegar
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes.
- Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all the liquid has evaporated. (Note: this should be done in a very well-ventilated area!)
- Remove from the heat and allow to steep until mixture comes to room temperature.
- In a food processor, purée the mixture for 15 seconds, or until smooth.
- With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.)
- Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid.
- Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
Food Mingle Blog Alternatives and Substitutions:
- I used jalapenos and this was really hot! You might want to use fewer peppers for the first time making this, in case you can’t stand the heat.
Yield: 2 cups
Source: http://www.foodnetwork.com, recipe courtesy of Emeril Lagasse, Show: Emeril Live, Episode: Red Hot Kitchen