Mixed Pepper Hot Sauce
I have been stockpiling my CSA share of hot peppers lately just waiting to make a batch of hot sauce. All sorts of peppers: jalapenos, serranos, fresno, romanian … and I even bought a couple of extra habaneros to throw into the mix. My pepper farming efforts this year completely failed so I knew that I wouldn’t have a full batch of the same peppers just from the CSA box. I figured I could come up with something good, though. And, I did.
My creation is called: STANKY SAUCE! I started to title this blog post something like “I love the stank” or “All About Stank” and then decided that would probably pull in a bunch of really bizarre spam comments that have nothing to do with a nice, wholesome veggie blog like this one. (eh hem)
I started with a little Google searching and, one of my favorite resources, Punk Domestics. I love that site but, fair warning, it’s a little food snobby (in a good way). Then, I compared notes with a couple of other sites and discovered that fermenting the peppers is a good base to add for a nice hot sauce. There are tons of options on how you could go for a sriracha or a more Tabasco-style and even a sweet hot. If you are interested in making your own sriracha, try Peppermeister’s recipe … look around on that site for a while, there are some other good recipes to try as well.
I decided that a briney-fermented, stanky sauce with some pow-pow HOT is just what I wanted.
Well, well, well. I just happen to have (forgotten about) a jar of mild green peppers that I did in a salty dill brine last year. Perfect base, almost like I planned it. (haha)
Then, I had to char the skins on my fresh peppers and cook them up a little bit. The trick to this is to get a good little burn going on the peppers but not completely kill them. Maybe, 70-80% char and, then, you put them in a sealed container so that they steam out nicely. After that, the skins just peel off (for the most part). I trimmed the stems off but kept all the seeds and innards and juicy goodness for the mix.
I did actually use the gloves. And, I’m glad. I have a feeling that I would have killed my hands and probably stuck my finger in my eye, resulting in death for most of the afternoon. I am happy to report that I avoided disaster here and only had a few coughing fits due to pepper capsaicin inhalation. Hot stuff, for real.
I blended the pickled peppers (brine and all) with my skinned fresh peppers using an immersion blender to get this:
Now, at this point, some people choose to filter/strain their sauce to get just the liquids. I opted for the full (slightly chunky) version. And, after taste testing … WHOOEEEEWWWW! Hot. Hot. Hot. I decided that I still needed to kick it up a notch. This is where lightning struck and I realized that I am a genius. Beer. This hot sauce needs beer. And, not just any beer, a good stinky one. Bitter, hoppy, stank beer. (the good kind)
This is my favorite. Icky. It’s named after the ichthyosaur, or state fossil of Nevada. It’s about 7% ABV and hoppy all day long. It’s a local brew, Great Basin Brewing Company. And, it’s good. Get some, if you can.
I’m pretty proud of this one. But, it’s only for the truly brave. It is a hot and powerful stanky sauce. Not for dipping chips into or anything like that. Maybe, it could blow the tortilla off a good fish taco or get added to some manly chili beans … it might kick some canned peaches to curb as well. This is the real deal.
Six beautiful little jars of screaming hot, stanky goodness. I think Santa will keep these for his special elves.