Homemade Hot Sauce
I am a serious hot sauce fanatic. I put it on almost everything, so much so that my girls think I've burned off all my "tastebugs". At any given time I'd guess that I have ten kinds in the house. Some, like Tiger Sauce, are for more specific purposes while the others are various types and flavors to accessorize certain types of food. If I had to pick one to use for the rest of my life it would probably be Melinda's XXX Chipotle. It's great stuff!

It occurred to me last night that it's strange that I haven't ever made my own sauce. That situation has now been rectified and I have a recipe to share. It was purely an experiment that I made up as I went along.

My favorite sauces are those that add flavor and heat without overpowering the food with a vinegar taste. This recipe definitely falls in that camp. It's thick, subtly smoky, and earthy, with a little bit of sweet and just enough heat. I think it will prove to be great on meats.

Let's get on with it.

Ingredients
1/2 cup Dried de Arbol chiles, ground with a mortar and pestle
1/2 cup Dried Pasilla (negro) chiles, ground with a mortar and pestle
12 oz Red wine vinegar (I used Star brand)
2 cups Water
3 Tbsp Garlic salt
1/2 cup Dark brown sugar
1/4 tsp Ground tarragon
1/4 tsp Ground ginger
1/4 tsp Cinnamon

Method
Combine the chiles, vinegar and garlic salt in a medium non-reactive mixing bowl.

Boil the water and add it to the bowl.

Cover the bowl and let it sit 12 hours at room temperature to reconstitute the chiles.

With a spoon, skim off and discard as many of the floating seeds as possible.

Put one cup of the chile mixture in a small non-reactive sauce pan and bring just to a boil.

Remove from the heat and add the sugar, tarragon, ginger and cinnamon.

Stir unil the sugar is completely dissolved.

Pour all of the chile mixture into a blender and puree two minutes.

That's it! Put the sauce in clean sanitized hot sauce bottles or jar(s).

The recipe made enough to fill six standard five-ounce bottles. I don't know how long it will keep, but it should be at least a couple of months. Of course, in my house it won't be around that long.

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13 Comments:
Blogger Steve Testardi said...
Hey John, how do you get the sauce into the bottles?
Blogger John Dawson said...
Hey Steve! It's good to hear from you. I used a piping bag to put it in the bottle. It's a little messy and requires patience. -John
Anonymous bobsuosso said...
Ginger and tarragon, recipe sounds interesting will have to try, bet would be great on your fish taco recipe, sounds like another winner, thanks .....Bob
Blogger John Dawson said...
Bob - It is a pretty unique sauce. Think of it as a thicker, heartier and spicier Tiger Sauce.
Nice homemade hot sauce recipe there. The brown sugar and cinnamon seem like good touches as well. Cheers!
Blogger grumpy84 said...
You can use a turkey injector syringe if the needle you have will fit into the small hole in your bottle.
Blogger John Dawson said...
Thanks for the great tip (no pun intended), Grumpy. This particular sauce is far too chunky to make it through an injector needle.
Blogger beccau said...
Try a turkey bastger, It's bigger
Anonymous Anonymous said...
This sounds delish! Is there an easy way to print this?
Blogger John Dawson said...
Anonymous - Just print using your browser's print. ;-)
Anonymous Anonymous said...
Hi there, I have a bottle of tiger sauce and I am not sure what to use it on, can you give me some ideas? Thanks
Blogger John Dawson said...
Anonymous - Just use the search box in the upper-right and search for "tiger sauce" (without the quotes).
Anonymous Anonymous said...
Fair warning on the turkey baster.....if the sauce is as hot as it should be for a hot fill. it will build pressure and spray everywhere ......ask me how I know.

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