Roasted Three Pepper 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.