Lars’s Scorching Hot Sauce
Tags: hot peppers, sauces
A Little Personal History:
What can I say, I love hot sauce with heat that builds to a crescendo few can handle. This variation took years to perfect. Quite by accident, during one of my creations, I needed it to be a little thinner, happened to be doing some Tequila shots with friends at the time, poured some in as a thinning agent and Eureka!
I”m no chemist, I”ll just guess the booze gets the heat into your blood stream in a very special way! I suspect Cuervo thinks so too. They now have their own hot sauce! And the fact their sauce sponsors beach volleyball, even better!
Prep Time | 30 minutes |
Servings |
cups
|
Ingredients
- 10 Habanera peppers green, orange, and/or red – what color sauce do you want?) chopped and de-stemmed, keep seeds.
- 5 Serrano peppers chopped and de-stemmed, keep seeds
- 2 tablespoons molasses
- 1 medium onion chopped
- 1 medium tomato blanched & chopped
- 1 lime juiced
- 2 large garlic cloves minced
- ¼ teaspoon ground oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoon Champagne Mustard Sauce
- 2 cups white wine vinegar
- 1 cup Gold Tequila
Ingredients
|
Instructions
- On cutting board, de-stem peppers, slice in half and scrape out seeds with a spoon. Chop finely and add to small bowl.
- Add molasses to small bowl and set aside.
- Measure and prepare remaining ingredients in medium bowl and set aside.
- When ready to make sauce, add ingredients from Step 3 (medium bowl) into processor or blender.
- Pulse processor until all ingredients are smooth.
- Fold hot peppers & molasses (small bowl) into processor and pulse until fully blended
- Taste test. Keep in mind the “heat” will increase over the next 24 hrs. If necessary, add more salt and molasses to taste.
- Store in tightly sealed glass jar or container. You can also purchase small hot sauce bottles from most kitchen supply stores and use a funnel to transfer to bottles.
Recipe Notes
Advanced Preparation:
Intended to be made in advance. Steps 1-3 can be done in advance and refrigerated until ready to pulsate in processor.
Tips, Notes, and Variations:
- Use disposable gloves when handling/chopping hot peppers. If not available, make sure you wash your hands after very well!
- Your resulting sauce should be fairly thick, but if there are chunks bigger than grains of salt, keep blending until not.
- The 15 hot peppers are a baseline (pretty darn hot). Increase or decrease, by same ratio, to satisfy your particular taste buds. Experiment and have fun!
- If color is important, use those peppers that meet your criteria. If you need to know what primary colors make other colors, check out “Make Different Colors with Food Coloring” . just substitute pepper colors for food coloring.
- If you”d like to see just how hot this sauce can be, take a look at “Nick taking a shot of Lars”s scorching hot sauce“
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