Homemade Hot Sauce, Take 1
This is my first stab at creating a hot sauce, and I will be tweaking the formula in subsequent batches, but the results were good enough to merit sharing. This sauce takes a long time to simmer, and its yield is low because of the intense reduction—but as a result, it is packed with flavor! The first taste is sweet and the heat kicks in quickly thereafter.
- 3 jalapeno peppers
- 2 habanero peppers
- 1 serrano pepper
- 1 inch fresh ginger
- 6 garlic cloves
- small drizzle of olive oil
- 1 teaspoon salt
- 3 tablespoons paprika
- 2/3 cup white wine
- 3 cups vegetable sauce
- 1/2 cup vinegar
Cut the vegetables into rough chunks. Saute lightly with salt and paprika (which mainly serves as a coloring agent) in a trace amount of olive oil, about 2 minutes or until vegetables just start to soften. Add white wine, bring to a boil and reduce by 2/3.
Add the vegetable stock and bring to a boil. Reduce to a simmer and let the liquid reduce until the pan is almost dry. How long this will take will depend on many factors, including what size pan you are using and exactly how high your heat is. Keep a loose eye on it, stirring occasionally, and reduce the heat as the pan approaches dryness; keeping a closer eye on the situation the less liquid remains.
Add the vinegar to the reduction, bring to a boil and let boil for about 30 seconds to a minute. Strain through cheesecloth, squeezing the cheesecloth to extract as much juice as you can.
Yield: just over 1/2 cup highly flavorful sauce.