The Sauce Review - Homemade Hot Sauce

This issue ‘The Sauce Review ‘ is filled with some of my favorite saucy recipes, including a new favorite from a Sous Chef I met in Mexico City that does his own version of sriracha. 

 

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photo Lacey Elaine Dillard
recipe Jose Manuel Lizarralde

Homemade Hot Sauce

red jalapeño 700g clean no stems no seeds no veins
150g red or orange serrano
Chile comapeño 30 g
Habanero (red or Orange) 2 oz
Chile pasilla oaxaca  15 g
Onions 100 g 50/50 red and white
Garlic 100g
500ml of H2O with 30 g salt
(After 10 to 12 days fermenting)
60g Sugar and 200ml of vinegar 

So roughly blend the chillies, onions and garlic put in a covered glass container and cover water and let it ferment, for 10-12 days at mexico city temperature.

Then you strain the excess liquid (which makes for nice brine you can use to make hot chicken) take the mushy pepprs and a little of the brine and blend it with an immersion blender or food processor into a thick liquid. 

Then cook it down with the vinegar and sugar to taste.

To get a more industrial you can add 2g of xanthum gum to thicken it up, not necessary but gives it a cool texture for a homemade hot sauce.