Roasted Three Pepper Hot Sauce

Hot Sauce photo for Roasted Three Pepper Hot Sauce

Yield 1 1/2 cups



Roast and peel peppers as described under Use Hot Peppers. Cut into 1-2 inch chunks.

Remove and discard stems and seeds from dried guajillos. Place peppers in skillet over high heat and toast for 1-2 minutes, just until they begin to give off their aroma. Remove from heat and add enough water to cover chilies. Soak for 15-20 minutes.

Place all ingredients into a food processor and puree until smooth.

Pour sauce into sauce pan and bring to simmer. Hold at 180°F for 5 minutes, remove from heat and bottle as described in Bottling Hot Sauce.

Most hot sauce recipes call for fresh and dried ingredients.

Hot Sauce

Hot Pepper Sauces are Considered Marinades or Finishing Sauces Depending on How They are Used.