| Cuisine: Other | Type: Technique | Serves: 2-1/2 cups |
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Source:
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Attributes:
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Comments:
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Why not make your own, custom hot sauces? You can adjust the temperature by the chiles you choose. |
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Serving Suggestions:
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Ingredients:
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1 pound stemmed fresh chiles such as jalapeño, serrano, Fresno or habanero. For milder sauces use Anaheim, polano or even green or red bell peppers. 2 tbs. kosher salt 1-1/2 cups distilled white vinegar |
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Instructions:
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Put chiles and salt in a food processor or blender and pulse until a course puree forms. Transfer to a 1 quart glass jar and screw the lid on loosely. Let stand at room temperature for 12 hours to ferment slightly. Stir in vinegar and loosely screw on lid. Let mixture stand at room temperature for at least 1 and at most 7 days. Taste daily because the longer it stands the deeper the flavor. Puree this mixture in a blender or food processor until smooth, about 1 minute. Place a fine mesh sieve inside a funnel and strain the mixture into a clean glass bottle. Can be kept in the refrigerator for up to 4 months. Keep refrigerated. Shake vigorously before use. |
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Related recipes:
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None |
2012-07-04