Quote:
Originally Posted by Father'sDaughter
For hot sauce, this is my go to recipe. I usually only use one type of pepper for each batch since I like to have the flavor of the individual peppers. I've made it with everything from Jalapeños to Aji Limons, and even with lightly smoked peppers --
Master Hot Sauce Recipe
3/4 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
1 1/2 tablespoons kosher salt
1 1/8 cups distilled white vinegar
Variations:
3/4 -1 1/2 minced garlic cloves
Pinch of cumin
Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly (I let it go for longer, 1-2 days).
Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)
Purée mixture (with garlic and cumin, if using) in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)
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This is basically the same recipe I use, although I find I get intriguing flavor if I mix 6-10 varieties for each batch, even including a Ghost pepper or two, and some Habaneros, etc. And, I add the garlic in the original food processing step.
But the one thing i do, if you have the equipment, is, after I strain the solids just as you describe, I dehydrate those solids. When dry, I grind them into a powder, which has the same flavor as the sauce it comes from. Great for when you run out of sauce, or to sprinkle on popcorn.