What a week, eh?
First there was the 5.8 earthquake (that I didn’t feel at all) and then, I go away on vacation and Irene barrels through the region. I tell ya, I can’t leave you alone without all hell breaking lose!
But seriously, it has been two weeks since I posted my usual Weekend Round Up so I thought I’d tell you where I’ve been for the last two weeks.
But first, I have to, have to, give you this “Hot Damn”Sauce recipe I came up with.
Look at my (ok, my mom’s) pepper plant above. Isn’t it gorgeous? At first, these red hot beauties were all green, as you can tell from the picture below, but they are all turning deep hot red right now. I can’t wait to make Kimchi with these red beauties.
My family loves to eat hot foods but sometimes, hot sauces we find are not that tasty. So when I saw all these red beauties, I wanted to try making my own hot sauce. I consulted my vegan foodie friend Becky who told me it’s really easy to make hot sauce so here I am….making my own hot sauce!
Here is my recipe for my “Hot Damn” Sauce. No, it’s not mis-spelled. When you try this, you’ll yell, “Hot Damn!”
“Hot Damn!” Sauce Recipe
- about 2C of peppers (I used different kinds of peppers but you can use Habaneros, Jalapeños, Chili Peppers, whatever strikes you fancy)
- 1C of Coarsely Chopped Onions
- 1/4 C Olive Oil
- 3 large Cloves of Garlic
- Salt and Black Pepper to Taste
- Water as necessary – depending on what consistency you like.
- 1/4 C White Vinegar – add after pureed.
There are three different types of peppers here. Don’t know the names but it doesn’t matter. If you want green sauce, obviously just use green. I mixed the colors for mine and as you can see below and it turned out to be yellowish. But don’t let the color fool you.
Throw all the ingredients in a pot and boil for about 5 minutes and simmer for another five minutes until the onions become soft. You don’t have to worry about peppers being cooked. As long as all the ingredients release their flavors a little, you are good to go.
Take the pot off the heat and cool to room temperature. Then, puree.
I like little seeds and things in the mixture so I didn’t puree until fine.
Add vinegar and store in a glass jar. The sauce should be good in the refrigerator for two weeks. I’m planning to freeze a portion of it to since I can’t imagine finishing this in two weeks, but then again, you never know. You can also can which will last for over a year!