Who doesn’t love a good hot sauce? Spicy and flavorful is how I like it. More recently, I have been loving Korean-style gochujang, a red pepper paste that comes with bibimbap. It has a sweet finish, even while your mouth is on fire! I also have been using a lot of Thai sweet chili sauce for Vietnamese style sumer rolls, which has a sweet foundation with just a little spice.
We didn’t head to the farm this weekend, so I had a chance to experiment with homemade hot sauce. After trying to seed 2 cayenne peppers with my fingers wrapped in saran wrap, I realized it wasn’t worth the trouble. After all, Sriracha hot sauce uses everything. So I blanched the peppers for a few minutes – and promptly started coughing. The spice travels in steam form, fills the entire house, and makes the back of your throat feel hot. Note to self to keep a lid on it next time.
- 1 small onion
- 1 garlic
- 1 Tbs sugar
- 1/2 Tbs salt
- 2 cups cayenne pepper
- Blanch peppers for a few minutes, drain liquid.
- Cook diced onion, garlic, sugar, salt in 1/2 cup water until onion is translucent
- Put everything in blender
Yield: about 36 oz