Hot Sauce

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
  1. Blanch peppers for a few minutes, drain liquid.
  2. Cook diced onion, garlic, sugar, salt in 1/2 cup water until onion is translucent
  3. Put everything in blender

 Yield: about 36 oz


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