Ingredients:
- Fresh Peppers: 20-25 poblano peppers (for a milder base) and 10-15 red chili peppers (for heat). Adjust the ratio based on your preferred heat level.
- 5 ripe tomatoes
- 6 garlic cloves, peeled
- 1 medium-sized red onion, roughly chopped
- 1 cup apple cider vinegar
- 1 tablespoon salt (adjust to taste)
- 1 tablespoon brown sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Instructions:
- Preparation: Wash all fresh ingredients thoroughly. Remove stems from peppers. If you prefer a milder sauce, deseed some or all of the chili peppers.
- Roasting: Place the peppers, tomatoes, and garlic on a baking sheet. Broil on high, turning occasionally, until the skins of the ingredients char and blacken. This should take about 10-15 minutes.
- Blending: Once cooled, transfer the roasted veggies to a blender or food processor. Add the chopped onion, vinegar, salt, brown sugar, lemon juice, cumin, and paprika. Blend until smooth.
- Simmer: Pour the blended mixture into a saucepan and bring to a gentle simmer. Allow it to cook for 20-30 minutes, stirring occasionally. This process melds the flavors and thickens the sauce.
- Final Touches: Taste the sauce. Adjust salt, sugar, or lemon juice as needed. If it’s too thick, a bit more vinegar or water can be added.
- Bottling: Using a funnel, pour the hot sauce into sterilized glass bottles or jars. Seal tightly.
- Storage: Store the bottled hot sauce in the refrigerator. It’s best enjoyed within 6 months for maximum freshness.
Conclusion:
There’s nothing like the satisfaction of crafting a hot sauce from garden-grown ingredients. Whether you drizzle it over tacos or mix it into your favourite marinade, this hot sauce is a testament to the vibrant flavors cultivated at Gardeners Emporium.