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!
Instructions
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.
