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Hot Sauce! Adapted from Rick Bayless' Habanero hot sauce recipe.
2 Tblsp salt
1/4 tsp sugar
6 cloves garlic
1 medium onion
2 carrots
1 cup vinegar
A pound of red peppers (in this case, Aji peppers from the garden)
Use a mortar & pestle to grind the salt, sugar and garlic into a paste.
Combine the vinegar, water, carrots and onion in a saucepan over medium heat. Pinch or cut off the stems of the peppers and toss into the saucepan (no need to remove the seeds/inner membrane). Add the garlic paste and let simmer for 10 minutes, or until the carrots have softened. Turn off the heat and let cool to room temperature. Pour entire contents into a blender and puree until smooth.
Most hot sauce recipes I've found require a stage of fermentation (usually a week to a month) in a cool dark place, but this recipe specifically mentioned to place in the fridge. I'm about to make a 2nd jar of sauce with just peppers, garlic, salt and vinegar, which will go through at least a week of fermentation.
Anybody have experience making their own hot sauces?
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