RE: [CH] need hot sauce recipe help
Alex Silbajoris (asilbajo@hotmail.com)
Thu, 3 Jul 2008 13:10:06 +0000
Cayenne is a good base to work from, and the habs would give it a nice twist. You will have to deal with a lot of seeds, though.
My usual technique is like this:
Chop, stem, and seed the peppers, but don't worry about getting every seed.
Gently cook the peppers until they begin to become tender, as you would cook vegetables for dinner.
Whiz them in a food processor to make a puree.
Force this through a sieve with the back of a ladle, set aside the seed and pulp (sometimes it can be useful for something else like flavoring vinegar).
You should now have a smooth sauce capable of pouring through a squirt-top bottle. Normally I would hot-can it into jars waiting in a simmering bath.
You can also do this with dried peppers, to make a sauce for enchiladas, or a base for chili.
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