Serrano Pepper Hot Sauce
I had a bunch of Serrano Peppers left over from my guacamole I made the other day, that I’m pretty sure I wasn’t going to use, since I’m a big wuss, so I decided to try my hand at making up a batch of Hot Sauce for Mr. Man. Of course, since I’m a big wuss, and can’t taste the hot sauce to SEE if it has a good flavor, I’m kinda working blind here. I made this up last night and stuck it in the fridge, so it’s not quite ready to try yet. I may end up blending it with some tomato paste or something else to cut the heat a little bit though – Mr. Man had a taste of it when it was fresh and pronounced it “very hot!” Which, coming from him is somewhere around volcanic and/or nuclear explosion as far as heat goes. In other words, I’d probably rather cut my tongue out than taste it. I’m thinking that over the course of the next couple of weeks that the heat might mellow the flavors a little bit – of course, I have no way of knowing, having never made hot sauce before. Cross your fingers for me.
I’ll update in a couple of weeks to tell how it went.
Update – 2/20/09 – Mr. Man did not wait three weeks before tasting – in fact, he didn’t really wait 3 days! Although I don’t like hot sauce, and therefore haven’t tasted it, Mr. Man assures me that this is delicious, that I never need buy hot sauce again as long as I continue to make it, and that aging it has definitely improved it’s flavor.
- 5 Serrano Peppers; sliced
- 1 Cup Distilled Vinegar
- 3 Cloves Garlic, sliced
- 1 Shallot, sliced
- 1/4 Cup White Wine
- 1 Tbls Salt
- 1 tsp Sugar
- Place all ingredients in saucepan and bring to a simmer
- Simmer for a 1-2 minutes, or until salt is dissolved
- Strain solids from liquids; reserving liquid
- Puree Solids until mostly smooth, adding reserved liquid as needed
- Add remaining reserved liquid and puree to glass bottle or jar and refrigerate for 3 weeks, or until desired flavor is attained
- Shake to reincorporate if hot sauce seperates