Have I told you that my CSA is totally awesome? Well, if I haven't yet, consider yourself told. Anyway, one of the coolest thing that the farm does for it's members is they plant a variety of pick your own crops. There are strawberries, beans, tomatoes, herbs, flowers, and some other stuff. We also get to pick hot peppers. Yes. Lot and lots of hot peppers. And not just jalapeños. They have like 5 different varieties, inching habanero. And there are a ton. SO many, in fact, that I don't even bother picking the amount that I am allowed. (15 hot peppers a week.. my butthole would kill me) But I did pick a bunch (I went with the red jalapeños which are mother f-ing HOT) and made me some hot oh hot sauce!
Note to anyone that is handling hot peppers. Watch where you stick your hands. I cut up jalapeños a lot, and most of the time I am pretty good about not touching anything, but once in a while I will cut up a pepper, not wash my hands, then maybe scratch my leg.. Then I might rub my eyes, or pick my nose (might to might not happened) And it's not instantaneous. It starts low and slow, then all of a sudden, you shit is burning and your like "What the Hell!! I am on FIRE!. And then you might thick to yourself "Oh shit, do I have a flesh eating virus? Should I be concerned?" (Me after a particularly itchy night, making some salsa,. Good thing the mr was there ego tell me I was being a dumb ass and cutting up peppers at dinner) So yeah. not flesh eating virus, but never the less, don't touch!
Now lets make so Freaking HOT SAUCE!
The stuff. ! butt load of red jalapeños (you can use green), a red bell pepper, an onion, a few cloves of garlic, salt, vinegar, oil and water.
Grab yourself a big pot, roughly chop up the onion and garlic and toss it into that pot with a drizzle of olive oil and a few splsahes of water. Stick it on the stove on medium heat and let cook while you cut up the peppers.
So the peppers. First thing first…..Coat your hands with oil (or use gloves) and don't touch anything on you body! This is a critical if you do not want you hands, then your face, probably part of you leg, and definitely behind you ears , to burn like a mother.
Now cut the stems off, slice the peppers in half and remove the seeds and ribs. I find using a big spoon to scoop and scrap the seeds and ribs out to work the best, but do it any way you please. Also leave the seed sin rips in if you want.. it just makes the sauce that much hotter. (I would usually but again, these peppers are fire f-ing hot!)
Once de-seeded and ribbed, chop up the pepper and the jalapeños into chunks.
Toss into the pot with the onions and garlic thats on the stove and add in water and a sprinkle of salt. Stick back on stove, bring to a boil then reduce heat to medium and stick a lid on pot.
After about 25 minutes or so, the peppers are soft and falling apart and the liquid has reduced to about 1/2… Thats when is time...
Note. Watch you face when you open you pot to check.. Don't stick you face in the pot as soon as you remove the lid, or you will get a ace of spicy hot stem that will burn your eyeballs.
Now dump it all in,including liquid ,into a blender. Add in 1/2 cup of vinegar and a sprinkle of salt then turn it on. (Make sure to have the lid on… no one wants to clean up a hot sauce mess!) Blend for however long it takes for the sauce to be smooth.
Super smooth and saucy.. Give it a taste. Does it need more vinegar? How about a little more salt? Are you wishing you had a little more sweetness to it? Add what you need.. More vinegar, more salt, or a teaspoon or two of some honey or sugar.. it is your hot sauce after all.
And when you are happy with the taste.. pour into bottles. And then pour in everything!
Happy Friday..Make it hot!
Makkes about 4 cups
- 15-18 jalapeños
- 4-5 cloves galric
- 1 red bell pepper
- 1 yellow onion
- 1/2-1 cup white vinegar
- 2 cups water
- salt (to taste)
- oil or rubber gloves
Dice the onion and garlic and stick not a heavy bottom pot with a drizzle of olive oil, a sprinkle of salt and a splash of water. Place on low heat and let cook.
After thats on the stove oil you hands, and de-stem the jalapeños and the red pepper, removing the seeds and ribs. IF you want, you can totally leave the seeds and ribs in if you want, it makes the sauce even hotter.
Chop peppers into smallish chunks and toss into the pot writ the galic and onion. Add about 2 cups or so of water, bring to a boil, then let simmer for about 25-30 minutes, or until the peppers are nice and soft.
Dump peppers into a blender with 1/2 cup of vinegar and blend. Taste the sauce, and if you like it there, stop, or add in more if you taste wants it. You can also add in more salt, maybe some other flavor spices, or even a little honey to sweeten it a bit.
Pour into containers and enjoy!
This sauce will last sat least 4 months in the fridge (If not eaten all by then)