We've been staring at our bumper crop of peppers for the past few weeks wondering what to do with all these slowly ripening spice bombs. (Remember how much trouble we had getting it to pollinate at first?!) Mark Bittman's formula for DIY hot sauce couldn't have come at a better time...
Recipe Recommendation: DIY Hot Sauce from Mark Bittman
First, here's the link to Bittman's article and recipe:
• DIY Hot Sauce from Mark Bittman
The technique is simple - so simple, in fact, that we kept re-checking his instructions in disbelief! All you do is de-stem as many peppers as you have (12 ounces, in our case), throw them in a blender along with a handful of salt, cover with white vinegar, and press "blend." All that's left is to bring the resulting sauce to a boil and then let it cure at room temperature for a few days before refrigerating.
We used a food processor instead of a blender. This would have worked just fine if we'd remembered that you can't fill it with as much liquid as a blender! We ended up with white vinegar all over our counter as it spilled through the central tube in the food processor (but at least now we know our counter is clean, right?!). Our sauce is likely less smooth than it would be if we'd used a blender, but we're fine with that.
If you make this yourselves, heed Bittman's warning not to inhale the fumes or let them get near your eyes. That's powerful stuff! We ended up cracking open a window during the boiling step and subsequent cooling - before that, we couldn't go into the kitchen without tearing up!
Our three-day waiting period finished just last night. We tried a little straight-up and a little over our scrambled eggs (yes, for dinner!). The verdict all around was very positive. The sauce is definitely "hot," but the raw heat was balanced by the tangy vinegar and lingering saltiness. A half teaspoon was definitely plenty for our eggs.
Our 12 ounces made two pint jars of sauce. Bittman says this will keep for several months - hopefully until peppers are back in season!
Related: In Praise of Red Pepper Flakes
(Images: Emma Christensen for the Kitchn)
Tags
Recipe Review, Gardening, Ingredients - Vegetables, D.I.Y. Recipe, Frugality, Mark Bittman, Bitten, hot sauceRelated Links
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Comments (8)
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I froze a bunch of peppers this summer. Do you think I could thaw and use those? I have thai, serrano, jalepeno, and fresno.
Thanks!
view s and the r's profile
I just wanted to point out that while the recipe was on Mark Bittman's blog, there are multiple contributors - this post was by Kerri Conan.
view lyrabella's profile
Would this be shelf-stable or would refrigeration be recommended? Though I can't see many organisms liking the acidic and spicy environment in the sauce...
view Michelle of Montreal's profile
Fuchsia Dunlop has a sichuan pepper sauce recipe that I make every year. Hers does not include vinegar. I can't locate the recipe now but basically: 1) wash and thoroughly dry a bunch of chile peppers (at least 1/2 lb to make it worth your while) and slice them in small rounds (use gloves and be careful because this can sting your eyes/ cause you to cough). Sprinkle salt on the bottom of a glass jar and place the peppers in there. Top off with more salt (at least1 1/2-3 tsp based on your preference). Put in a dark, cold place for 2 wks and then place in fridge for future usage. The salt is by "feel" based on what you like and it's great because as the peppers liquify a little in the dark, the salt sort of evaporates, thereby flavoring the sauce.
view s in DC 's profile
Thanks for pointing that out, Lyrabella!
S and the r - I definitely think you could use your frozen peppers. They'll be mushy once thawed, but they're getting blended up and boiled anyway. I say go for it!
Michelle - The recipe on Mark Bittman's blog says to refrigerate the hot sauce after the three-day curing (fermentation?) period. It says the sauce will keep refrigerated for several months.
Great recipe, S in DC. I think DIY hot sauce is going to be my new "thing"...
view EmmaC's profile
charring the peppers under the broiler before blending them adds a wonderful smoky layer. *slurp!* I need corn tortillas...
view joanser22's profile
I love DIY recipes... wait a minute, ALL recipes are DIY.
view Leisureguy's profile
THANK YOU AT & KITCHN!! I have been trying to think of the perfect christmas gift for my husband. My daughter and I are always complaining about his hot-sauce laden recipes, so if I actually *made* him some?? Mega-points for me this christmas!!
view margodesign's profile