Cayenne Chile Hot Sauce Recipes
CAYENNE CHILE HOT SAUCE
This thin sauce has a strong cayenne taste and can be used to add flavor to sauces and foods such as pizza, chicken wings, and sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/3 Cups
Number Of Ingredients 5
Steps:
- Put all of the ingredients into a nonreactive medium pot. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until garlic and chiles are tender, about 20 minutes.
- Let cool slightly. Transfer to a blender, and puree. Pour through a fine sieve into a small bowl; discard solids. Let cool completely. Divide among small bottles or pour into an airtight container. Store in the refrigerator up to 3 months.
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- Wash your jars and lids. Place the jars into simmering water (180ºF) in a large canning pot. Set your screw bands aside, and heat your snap lids in a small pot of simmering water (180ºF), NOT BOILING.
- Cut the stems off of your cayenne peppers. For a very spicy sauce, leave all the seeds in. For a moderately spicy sauce, roll the pepper under your palm on the counter a few times, and shake some of the seeds out into the garbage. For a more mild sauce, cut a seam down one side of the pepper and remove most or all of the seeds.
- Put all of the ingredients in a medium, non-reactive pot (stainless steel or ceramic). Bring to a boil, then cover and reduce to a simmer for 20 minutes, until the peppers have softened.
- Remove from the heat, and spoon all of the solids (peppers, onion, garlic) into your blender. Add just enough of the vinegar to blend. Blend very well, so that the mixture is as smooth as possible. Strain the remaining vinegar into a large pyrex measuring cup.
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- Chop up the cayenne peppers along with garlic cloves and add them to a pot with the vinegar and 1 teaspoon salt.
- Cool the mixture slightly, then transfer it to a food processor or blender. Process it until the sauce is nice and smooth. Adjust to taste with more salt if desired
- Strain the sauce through a fine sieve if you'd like a smoother sauce, or pour it into bottles as-is for a thicker sauce.
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