Specializing in fermented food craft supplies since 1996Southwest Hot Sauce
Yield: 2 cups
Ingredients
- 1 TbspHabanero Pepper Mashor 3 fresh Habanero peppers
- 1/2 tspGarlic Powder Granulesor 2 garlic cloves
- 2 TbspGround Ancho Pepper
- 2 tspChipotle Pepper Powder
- 1 tspCoriander Seedground
- 1 tspCurry Powder
- 1 tspFlaked Salt
- 2red bell peppersroasted
- 1 cupwhite vinegar
- 1/2 tspground cumin
Procedure
Roast and peel red pepper as described under Use Hot Peppers. Cut into 1-2 inch chunks. (If using fresh Habaneros, use care when removing stems and seeds by wearing protective gloves and glasses)
Place all ingredients into a food processor and puree until smooth.
Pour sauce into a saucepan and bring to a simmer. Hold at 180° F for 5 minutes.
Remove from heat and bottle as described under Bottling Hot Sauce.
Hot Sauce
Hot Pepper Sauces are Considered Marinades or Finishing Sauces Depending on How They are Used.
