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.
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
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.