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Southwest Hot Sauce
Yield: 2 cups
Ingredients
- 1 Tbsp Habanero Pepper Mash or 3 fresh Habanero peppers
- 1/2 tsp Garlic Powder Granules or 2 garlic cloves
- 2 Tbsp Ground Ancho Pepper
- 2 tsp Chipotle Pepper Powder
- 1 tsp Coriander Seed ground
- 1 tsp Curry Powder
- 1 tsp Flaked Salt
- 2 red bell peppers roasted
- 1 cup white vinegar
- 1/2 tsp ground 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.
