Remember all those leftover hot cherry peppers from last week's super duper salsa making session?
I have almost the entire half bushel leftover. I have a few more recipes to try, but tonight I decided to try Emeril's recipe for Homemade Red Hot Sauce and switch the hot cherry peppers for the serrano or jalapeño peppers.
I selected 20 hot cherry peppers and sliced them. I added them to a non-reactive pot with olive oil, onion, garlic and fresh ground sea salt. After sautéing them on high for 3 minutes, I added 2 cups of water and cooked it over medium heat until the water had reduced nearly completely.
I passed the cooked pepper mixture through my Foley food mill being very careful to protect my eyes from any splashes of hot pepper sauce.
It didn't look like much for all that work, but it sure smelled delicious. I added 1 cup of vinegar, stirred it all together and poured it into 2 recycled jars I had in my pantry.
I proudly present two pints of homemade hot sauce. Do not pour this on your pancakes! This packs a bit of a wallop. I might be making scrambled eggs in the morning.