This is a hot sauce recipe, great for using in recipes that call for such an ingredient. If you are brave enough, you can certainly use this as a side or basting sauce. However, use good judgment as this sauce can be pretty powerful.
- 1/2 pound/225 g chili peppers (chopped)
- 1 1/4 cups/300 mL vinegar (distilled)
- 1/3 cup/80 mL cider vinegar
- 1 habañero pepper
- 2 serrano peppers
- 1 tablespoon/30 mL olive oil
- 1 clove garlic (minced)
- 2 1/2 teaspoons/12.5 mL salt (sea salt)
- 1/2 teaspoon/2.5 mL liquid smoke
- 1/2 teaspoon/2.5 mL onion powder
- 1/2 teaspoon/2.5 mL cloves (powdered)
- 1/2 teaspoon/2.5 mL black pepper
Using kitchen gloves, wash, dry, and carefully cut chili and serranno peppers. Leave habanero in tact. Heat oil in large pot. Add garlic and cook for 1-2 minutes. Add remaining ingredients and allow mixture to come to a slight boil, reduce heat to low and let simmer for 7 minutes. Remove mixture from the heat and let cool for 15-20 minutes. Once cool, place mixture into a blender and puree. Be careful opening the lid, since the fumes can be pretty strong.
Store hot sauce in glass or air tight plastic container. Let mixture sit in the fridge for 1 week before using. After this time has passed, run contents through a sieve, and add more distilled vinegar and salt if needed before using. This sauce will last for up to 6 months in refrigerator, perhaps longer.