Winter hot sauce

By rolando March 11, 2012

Our idea is that hot sauce will change with the seasons. Fresh peppers in the summer when they’re cheap and available, dried peppers in the winter. I stopped over to see Ray at Christina’s Spice shop for samples of dried chilies.

I admit, I was a little reluctant to make hot sauce w/dried chilies. Mostly I was worried about the hard plasticky nature of the skins. I decided on Chile de Arbol and we soaked them for a few days. Then added some sugar, extra coriander, garlic, vinegar and water. We ran the giant R-23 food processor for 6 minutes (instead of the 1 minute we usually do for fresh). Bobby and I tested the first batch and we liked it a lot. Let us know what you think of the new hot sauce.

 

 

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