DIY Low Stress Hot Sauce
Thursday, January 1st, 2009This year I decided, on a lark, to make hot sauce as an Xmas/Festivus/New Year’s gift for friends and family. It turned out so well I want to recommend this particular culinary adventure to anyone who hasn’t tried it before — even if you can’t cook worth a damn.
Trawling google for recipes taught me that just about anything involving mashing up hot peppers could very well be called “hot sauce” and would likely be palatable. I selected this recipe as a base because it, unusually, featured canned peaches and molasses. I substituted a peck of random peppers I had picked up from the farmer’s market last summer for the habaneros, skipped the mustard, added some minced onion and garlic, and substituted seasoned rice vinegar for white vinegar. In true “anything goes” style cooking most quantities were eyeballed and no timepiece was employed.
The end result was the tastiest hot sauce I’ve ever had. Not hot-beyond-reason, but packing plenty of both flavour and kick. Given how quick and painless it was to make, I think I may be hooked on homemade hot sauce for life.
Some Miscellaneous Pepper Pointers:
» To avoid getting pepper oil all up in your mucus membranes, wear gloves or a plastic bag on your hands while you prepare the peppers, do the prep in a well-designated area, and clean up carefully afterward.
» If you want to sear the peppers first (for flavour, I think?) watch out for that hot pepper smoke (my lungs!)
» If you’re afraid of producing something diabolically hot, start with just a few peppers then add more at the end to dial in heat you can eat.
» Read up on capsaicin, the active ingredient in hot sauce. Fascinating stuff, as any tarantula knows.








