While the rest of the country was going through a heat wave this weekend we were able to enjoy a few lovely 75 degrees and breezy days here in California. Since we didn't partake in the rest of the heat wave, we decided to make some heat in our kitchen...hot sauce that is. 

Chris has been slightly obsessed with trying hot sauces lately. It stems from watching Man vs. Food and thinking he could do the same spicy food challenges that the host does, or at least try really spicy things one time instead of eating a whole plate of them. Ever since we watched a few episodes (possibly a whole season in one day) he has been on the hunt for a really great hot sauce. We picked a few up here and there at grocery stores and other shops but neither one of us were overwhelmed by any of them. Then he found a recipe so we could make our own hot sauce using all fresh ingredients.

It actually turned out yummy. We made Friday night with Chicken and Grilled Corn Quesadilla it was delightfully tasty! Don't get me wrong, it was spicy, but if left me wanting to eat more and more of it.



Habanero Hot Sauce

8 Habaneros, stemmed, divined, and deseeded – unless you wish you injury your mouth forever with hotness
4 Cherry Tomatoes, halved
1 Medium Onion, chopped coarsely
4 Cloves of Garlic, smashed
1 Tablespoon Turmeric Powder
¾ Cup Cider Vinegar
1 Tablespoon Granulated Sugar
¼ Cup Cilantro Chopped (optional, we left it out because Chris thinks it tastes like soap)
Salt, Pepper and Olive Oil

Preheat Oven to 425*. Lay the tomatoes, onions and garlic and 4 of the habneros on a baking sheet. Drizzle with about a tablespoon of olive oil and season with salt and pepper. Roast for about 15 minutes. Once roasted, take those ingredients and all the others and blend together until smooth. Pour into a sealed container for storage.

A word of advise...use gloves and wash your hands well after handling the peppers. Unwashed hands can lead to bad, burning things.

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