Photo: Homemade Red Hot Sauce Recipe
Ingredients
- 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
- 1 1/2 tablespoons minced garlic
- 3/4 cup thinly sliced onions
- 3/4 teaspoon salt
- 1 teaspoon vegetable oil
- 2 cups water
- 1 cup distilled white vinegar
Directions
Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
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By Moonray13
on July 14, 2012
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Wow. So bad. Way, way too vinegary. It's hot enough, but the vinegar flavor is totally overwhelming. Maybe I should have expected that since it's a Louisiana-style sauce, but this is inedible. Thanks for the lesson, though. I guess I don't care much for vinegar-based hot sauces.
By KinaGift
St. Johns, FL
on June 07, 2012
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I tried this out, and it's great. I'm thinking of trying to bottle it to feature in my Hot Sauce of the Month Club. Is anyone out there already bottling it?
By DirtySpatula
Oakland, CA
on May 28, 2012
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Fantastic recipe!!! I used mostly Fresno Chili's and a couple of jalapenos. Instead of a food processor I used an immersion blender. I doubled the amount of garlic and threw it in like "Bam" (In honor of Emeril because you can never have too much garlic. The sauce is so deliciously spicy that it can man a blind man see. I can't wait to see how it tastes after a week in the fridge. I also strained half for pouring and dousing and left the other unstrained for a marinade when I attempt to use this sauce on hot wings. Big ups to Emeril for sharing this recipe. It's a keeper!
Read all 16 reviews