Mixed up some Controlled Burn Hot Sauce.
I’ve made this before; everyone I’ve shared it with says that it is exquisite. (The reason they say that is… because it is.)
The basic recipe isn’t really all that hot, though. It’s a lot hotter than Tabasco, or Frank’s, etc. If you’re not a fire lover, you’ll think it’s plenty hot. But if you use Scorpion pepper sauce like ketchup, as I do, it needs a bit more kick. So, here’s what I did:
One jar of this stuff is a lifetime supply.
I ground up about a tablespoon full, and reconstituted it.
I have a bag of dried chile de arbol, so I reconstituted some:
I used the red hatch chiles instead of red bell peppers. These are still pretty mild, but they still have a little bite. Just a little, but still:
I picked up some Fresnos from Wegman’s, they’re about as hot as jalapeños but also have a nice sweetness… and I had some habaneros and Carolina Reapers left over from last year. How hot are Reapers, you might ask? Well, as soon as you cut into one you start coughing!
And, mise en place. There’s a lime in there somewhere, I’m sure.
From here this is simple. Chop chop chop, mix, purée, simmer.
Simmer for 30 minutes or so, then I’m going to let it cool and refrigerate about a week. It gets better and better as it rests, maxing out at about 3 weeks to a month.
I’ve made this before; everyone I’ve shared it with says that it is exquisite. (The reason they say that is… because it is.)
The basic recipe isn’t really all that hot, though. It’s a lot hotter than Tabasco, or Frank’s, etc. If you’re not a fire lover, you’ll think it’s plenty hot. But if you use Scorpion pepper sauce like ketchup, as I do, it needs a bit more kick. So, here’s what I did:
One jar of this stuff is a lifetime supply.
I ground up about a tablespoon full, and reconstituted it.
I have a bag of dried chile de arbol, so I reconstituted some:
I used the red hatch chiles instead of red bell peppers. These are still pretty mild, but they still have a little bite. Just a little, but still:
I picked up some Fresnos from Wegman’s, they’re about as hot as jalapeños but also have a nice sweetness… and I had some habaneros and Carolina Reapers left over from last year. How hot are Reapers, you might ask? Well, as soon as you cut into one you start coughing!
And, mise en place. There’s a lime in there somewhere, I’m sure.
From here this is simple. Chop chop chop, mix, purée, simmer.
Simmer for 30 minutes or so, then I’m going to let it cool and refrigerate about a week. It gets better and better as it rests, maxing out at about 3 weeks to a month.
