Wednesday, September 1, 2010

Chili Garlic Hot Sauce

Hot Sauce

We go through hot sauce in this house like nobody's business. Adam is a spice fiend, and it's rubbed off on me to the point that I now have preferences from dish to dish. I'll eat a fried egg with a healthy dose of Frank's, a burrito with a splash of Tabasco, or a side of Adam's breakfast potatoes with a sprinkle of Cholula. Speaking of which, somebody remind me to tell you about Adam's breakfast potatoes at some point, because they are gooood.

233/365: Scotch Bonnet

A couple of Saturdays ago while Adam made potatoes to go with our eggs, I browsed my google reader and came across Melissa Clark's Good Appetite column on homemade hot sauces. I loved the idea of a chili garlic sauce sweetened with sweet peppers instead of sugar, and we had a heap of sweet red peppers coming ripe in the garden. Plus, habaneros are crazy cheap, like a quarter a piece, so this huge jar of sriracha-like sauce cost us a buck plus pantry ingredients. And hey, it was fun!


Chili Garlic Hot Sauce
adapted from Melissa Clark in the New York Times

I know everyone is always saying you should wear plastic gloves when chopping hot peppers. For milder chiles like jalapenos, I don't usually do so (oooh, living on the edge!). In fact, I don't even have plastic gloves. But when chopping four habaneros, I thought it was good advice, and I improvised by sticking sandwich baggies on my hands before I got started. A little goofy looking, but it worked. Oh, and try not to breath in chili-vinegar fumes, that stuff will sting your sinuses like no other.

4 hot chili peppers, preferably habanero
3/4 pound sweet red peppers (2-3 red bell peppers or similar)
3 huge or five regular garlic cloves
3/4 cup white vinegar
1/2 teaspoon kosher salt

Roughly chop the chilis (wear gloves or baggies, please!), sweet peppers and garlic. Combine in a medium pot with the vinegar and salt, and bring to a simmer over medium heat. Simmer for about 10 minutes or until peppers are tender. Transfer carefully to a blender, or use an immersion blender, and blend the sauce until you have a mostly smooth puree. Pour into a jar (I got a little more than a pint) and stick it in the fridge. 

The original recipe says to wait three days before eating, but we ate some the night I made it and loved it.

Makes about 2 cups (one pint, though I got a tiny bit more than that), and should keep in the fridge for at least a month.

Chile Garlic Sauce

Plus, look how awesome my timing is: September first is sweet and hot peppers day and the first week of Fall Fest 2010! Did you play this week?


  1. Hot sauce sweetened with chili peppers? Sounds good to me!

  2. This sounds delicious and I love the color!

  3. Perfect. I have three habaneros feeling incredibly lonely right now & now they have somewhere to go!

  4. I've always wanted to make my own hot sauce & this looks so awesome. I always use gloves cuz i'm a scaredy cat - plus I wear contacts & that mistake would be painful!

  5. ah! I must do this asap! I hope the hurricane does hit Boston tomorrow night so I have a reason to stay in & cut up peppers with sandwich bags on my hands.

  6. Oh my gosh, Jeannette, I wear contacts too, and I tried to put them in the other day after chopping like a POUND of jalapenos (baggies and all). Big mistake. Huge. Painful.