Garlic Lover's Hot Sauce
Filed under
Sauces
Makes about 5 ounces. Bob's note on hot sauce spices - ground cumin, ground coriander, ground black pepper and garlic.
Ingredients
- 6 Cayenne pepper, fresh peppers
- 4 clove Garlic
- 1/4 cup Distilled white vinegar, plus more for blanching
- 1 Plum tomatoes
- 1 tsp Cumin seeds, black cumin
- 1/2 tsp Curry powder
- 1 tsp Allspice
- 1 tbsp Sugar
- 1/2 tsp Salt
Directions
- Clean the peppers of stems, veins and seeds (this tames the bitterness and heat), then blanch them 2 to 3 minutes in boiling distilled vinegar - not in aluminum, and don't breathe the steam. Drain, saving the vinegar.
- Stem and seed the tomato by halving it and squeezing out the seeds and liquid.
- Puree everything except the vinegar in a food processor until smooth. Put in a microwaveable glass measuring cup and add vinegar to make 5 ounces.
- Microwave until it starts to steam, stir well, then heat again.
- Hot-pack into bottles that have boiled at least 5 minutes on a rack in boiling water (don't wet the paper-sealed caps). Fill with the boiling sauce, cap tightly and turn upside down 10 minutes to sanitize the lid. Cool completely before refrigerating.
For roasted-pepper sauces, roast peppers over a gas flame until blistered and black, steam in a paper bag 10 to 15 minutes, peel and seed; roasted peppers don't need blanching. Canned tomato juice is the best substitute for fresh tomato.