Southwest Hot Sauce
IngredientsPepper Mash Method 2 Tbs. Jalapeno Mash
1 ea. Red Bell Pepper (roasted)
1/2 cup Distilled White Vinegar
1 ea. Garlic Clove
1-1/2 Tbs. Ancho Pepper
1-1/2 tsp. Curry Powder
1 tsp. Black Cumin
1/2 tsp. Salt
Roast and peel red pepper as described under Preparing Fresh Peppers. Place all ingredients into a food processor and puree until smooth. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle as described under Hot Pack Instructions.
Preparing Fresh Peppers Using fresh peppers from the farmers market or your own garden will make high quality hot sauces. Peppers purchased from the supermarket will work as well but they may be old and are usually waxed to make them more attractive. There are two methods of preparing peppers for your sauce. One is to blanch the peppers and the other is to roast them. In both methods, the safety instructions are the same. The capsicum mentioned above is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. Capsicum has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. For more information on hot peppers see our book Grow the Best Peppers. Hot Pack Instructions This is the most important step in the process. Your hot sauce must be properly canned in order to assure freshness, flavor and shelf life. The procedure is the same as you would use for canning tomatoes. Your hot sauce bottles must be clean before starting. Wash them with soap and water and rinse them thoroughly. Do not wash the caps with the white paper seal inside them. If the paper seal gets wet it will be ruined. The seal will sanitize itself later in the process. Place a wire rack on the bottom of a pot of boiling water. Place the bottles on the rack making sure they are completely full of water. Let them boil for at least 5 minutes. When you are ready to pack your sauce, remove a bottle from the boiling water with tongs and drain out the water. Your sauce should also be at the boiling point. Hold the bottle with a dry towel and fill it with sauce using a measuring cup to help you pour. Place the dropper cap on the bottle and screw the cap on tight. Turn the bottle upside down for 10 minutes. This will sanitize the lid. Let bottles cool completely before refrigerating.