A spicy hot sauce to add to soups, stews, eggs, sandwiches, or whatever, whatever your stomach desires. I love several dashes on top of fried eggs.
Prep and Cook Times: (less than 2 hours over 3 days)
Day 1 – 1.5 hours to cook and blend, then a 24 hour rest
Day 2 – 15 minutes to strain, then another 24 hour rest
Day 3 – 30 minutes to cook down (reduce) and bottle
Transfer to a bowl and stir in the vinegar, sugar and salt. Stir until sugar and salt have dissolved. Cover tightly.
Using a spatula, set a strainer or colander over a large bowl, pour in the pureed chile, and press through the strainer to separate the liquid and finer particles from the seeds and skin. Do not use a fine mesh because the puree' is too coarse and it would take forever.
Continue to press until you have separated out the liquid and the finer particles. In the strainer, you should end up with a paste of peel and seeds. (See picture below.) The paste you can toss. Don't be tempted to compost it because of the vinegar.
Other chiles you can use include chile pequin, habanero, Scotch Bonnet, cayenne, Thai chile, (any chile over 10,000 Scoville heat units). The chile determines the flavor and the heat of the hot sauce, so each type of chile yields different tasting results. If it's not hot enough, you can cook it longer into a thicker sauce.
Recipe author: MJ of MJ's Kitchen