Monday, August 12, 2013

Hot Sauce! A good recipe for you:

Another use for the smoker:
First I split the peppers then placed them face down on the rack.  I think I left them smoking for 2 hours.
 Sorry for the blur in the the picture.  That's caused by the smoke.

For this batch I used a blend of cayenne, corne de chevre, fish, hinklehatz, and hungarian black.

Here is my base recipe that I use for all my hot sauces:

3 cups peppers, halved, stemmed and seeded
1 cup water
1tsp salt
   Cook for 30 minutes over medium heat, then place in blender and puree.  Return to saucepan, pressing          mixture through a fine strainer and add
1/2 cup white vinegar
1tsp salt
  Cook on medium-low until desired thickness is reached.


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