Emeril’s Red Hot Sauce
2015-10-26 03:00:09
It’s about a medium spice level, but be sure to keep tasting as you add peppers to ensure it suits your preferences! This sauce is great for splashing onto fries, pizza, pasta — you name it! The recipe takes 35 minutes to complete and yields 2 cups of sauce.
Ingredients
- 20 tabasco or serrano chiles, stemmed and cut crosswise into ⅛-inch slices, or 12 very ripe red jalapeños
- 1½ tablespoons minced garlic
- ¾ cup thinly sliced onions
- ¾ teaspoon salt
- 1 teaspoon vegetable oil
- 2 cups water
- 1 cup distilled white vinegar
Instructions
- Combine the peppers, garlic, onions, salt, and oil in a non-reactive saucepan over high heat. Sauté 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. Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, purée the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
Notes
- Taste and season with more salt, if necessary. 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.
Adapted from Food Network
Adapted from Food Network
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